Wednesday, April 23, 2014

Wednesday’s Helping: Flavorful Sesame Roast

Ponzu and more does it right




Try this recipe for another Asian twist on roasted chicken.   Remember that the chicken can also be barbecued or grilled instead of roasted.  Combine the juice of one lemon or lime with regular soy sauce if you cannot find Ponzu.  We suggest adding chopped lemon grass, cilantro, or Thai basil to if you wanna cut through the soy sauce.  Meanwhile, dice up one or even up to three hot chili peppers to heat things up.  You can also substitute the chicken parts with pork spare ribs, pork loin, or pork chops.  


Tuesday, April 22, 2014

Tuesday’s Cupful: Background on Ponzu Sesame Chicken

Mild Teriyaki Spin w/ Peanut Butter



Yes, the Mixed Stew crew poured in a whole shot glass of sweet pear vodka to add some extra zing to this milder interpretation of teriyaki chicken.  Remember that the alcohol will cook out during the baking process.  The Ponzu sauce also lends a slight lemony twist with pungent taste of soy sauce.  Meanwhile, the creamy peanut butter adds some extra nutrition.  Let the chicken legs marinade overnight if you want a stronger flavor.      

Monday, April 21, 2014

Monday’s Bread Bowl: Ponzu Sesame Roasted Chicken

Delish sweet and savory

The mixed Stew created this yummy baked chicken recipe that’s a milder spin on teriyaki chicken.  Here’s the recipe:

What you will need:

1 baking pan
Aluminum foil
1 wire rack
1 large bowl w/ lid
4 – 6 chicken legs
1 tablespoon granulated sugar
1 teaspoon black pepper
3 garlic toes, thinly sliced
1 tablespoon green onion, chopped
1/3 cup Ponzu sauce
1 shot glass, sweet pear vodka/ substitute with mirin aka rice wine vinegar
1 tablespoon sesame seeds
1 tablespoon creamy peanut butter

Cooking and Directions:





Combine chicken parts, Ponzu sauce, sugar, black pepper, sesame seeds, vodka, peanut butter, garlic, and green onion in large bowl.  Mix well and set aside.  Let chicken marinade for at least 1 hour.  Preheat oven at 350 degrees.  Wrap and line baking pan with aluminum foil.  Position wire rack on pan then arrange chicken parts on rack.  Place chicken in oven and bake for 55 to 75 minutes.  Allow chicken to turn a golden brown color.  Remove chicken from oven then let pieces rest for 10 to 15 minutes before serving.  

Monday, April 14, 2014

Spring Cleaning!

The Mixed Stew is going on hiatus.  Hope y'all have a Happy Easter, too.  We will return on April 21, 2014 with new food recipes.

Thursday, April 10, 2014

Thursday’s Side Dish: Whole Wheat Tortillas

Making for healthier wraps

What’s better than tacos in a pinch?  We were able to pick up a package of MISSION brand whole wheat tortillas.  Each light brown tortilla contains more fiber than traditional tortillas made from white flour or corn flour tortillas.  Warm some up and make healthier tacos, burritos, and enchiladas.  Use them instead of starchier bread to make healthier sandwich wraps.  A (16 oz.) package has a count of 10 wraps.  Look for this new food item at most major grocery stores at a fair price.

Wednesday, April 9, 2014

Wednesday’s Helping: Wrap up cod with more zing

Try more seasonings

What else can you use to season the banana-leaf wrapped cod?  We suggest adding combination of a drizzle of soy sauce, seaweed nori, and sesame oil instead of using butter.  You can also try olive oil, paprika, dill, cardamom for a more Middle Eastern taste in the result.  Otherwise, try adding horseradish, garlic, and a drizzle of Worcestershire sauce.  The banana leaf will always leave its trademark earthy and green flavor essence on whatever is wrapped inside it.  Plain foil or taro leaf can substitute if you cannot find banana leaf.



Tuesday, April 8, 2014

Tuesday’s Cupful: What about Cod fish?

A whitefish stand-by





Cod has been a prized food source since roughly 800 A.D. when the seafaring Vikings caught it, cleaned it, and dried it for consumption.   Today’s seafood lovers and food experts classify cod fish as “mild” in seafood flavor and taste.  These fish belongs to the Gadidae family so they’re related pollock and haddock.  Expect dense, white and firm texture from cod.  Meanwhile, cod livers are processed to make cod liver oil, which are consumed as a nutritional and vitamin supplement.  The fish and “cod liver oil” contain Vitamins A, D, and E.  Promote a healthier heart and circular system by serving this fish often.  Cooks recommend that cod be baked and broiled instead of frying.  Also look out for baccalau that’s salted cod.