Monday, October 31, 2011

Monday’s Bread Bowl: Beef S.O.S.

Also known as creamed beef

Don’t overlook this dish because of its rustic appearance. Creamed beef or beef S.O.S. consists of browned ground and loose beef that’s served in gravy. This is a simple substitute for sausage gravy and biscuits. Here’s the recipe:

What you will need:

1 wooden spoon
1 cast-iron skillet
2 lbs. ground beef
2 tablespoons cooking oil
1 metal fork
1 measuring cup
1 garlic clove, chopped small
½ yellow onion, chopped small
2 teaspoons paprika
1 tablespoon flour
1 cup water
½ cup milk
Salt and pepper to taste

Cooking and Directions:

Heat cast-iron skillet on medium-high heat and pour in cooking oil. Add onion and garlic. Wait until onion turns translucent then crumble ground beef into pan. Let ground beef brown and cook for 8 to 12 minutes while tossing with wooden spoon. Add paprika, salt and pepper. Combine flour, milk, and water in measuring cup. Whisk milk and flour mixture with metal fork to form a smooth roux. Slowly and gradually add liquid mixture to browned ground beef while stirring. Let ingredients form a creamed beef in gravy. The flour will take 8 to 10 minutes to fully cook. Be careful to keep stirring and lower heat if necessary so as not to burn the flour. Lastly, remove creamed beef from stove. Serve immediately over toast and top off with a poached or sunny-side-up egg.

Friday, October 28, 2011

Friday’s Last Spoonful: Food Surfing

We want candy

Food Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.

Halloween is knocking on our doors. The Food Network and Alton Brown provide a fun recipe for homemade candy corn on their site.

Wanna do something unique and frightful? Here’s an interesting recipe and instructions for candy corn cheesecake. Yum. Yum.

If you’re looking for ready-to-wear candy corn and Halloween inspired
t-shirts and trinkets, then check out’s items, which even fun orange and yellow sneakers.

Thursday, October 27, 2011

Thursday's Side Dish: Brojas

Also known as Chamorro Cake

The people of Guam have been mixing and baking this cake for generations. Quite simply, it’s a yellow cake comprised of eggs, sugar, and creamed butter. The end product has a rich buttery flavor that’s perfect for Latiya. Here’s the recipe:

What you will need:

1 wooden spoon or baker’s spatula
1 (9x13-inch) baking pan
1 large bowl
1 medium-sized bowl
2 ½ Cups sugar
2 Cups butter, softened to room temperature
1 teaspoon baking powder
6 whole eggs
1 ¼ Cups evaporated milk
3 ½ Cups all-purpose flour

Cooking and Directions:

Combine sugar and butter in large bowl until creamy. Add eggs, individually, while constantly mixing. Next, combine dry ingredients in medium-sized bowl. Pour and stir in flour mixture while alternating with milk. Blend until smooth. Bake in greased baking pan at 350 degrees until toothpick comes out clean from poking cake at thickest area -- about 25-35 minutes. Let cake cool and serve as foundation for Latiya. ** Some people add a dash of lemon extract to the cake mixture. We prefer to skip the citrus element.

Wednesday, October 26, 2011

Wednesday’s Helping: What Makes A Custard?

More than just cream and eggs

People may confuse custard with pudding; however, custards almost always contain whole eggs that are used to thicken a mixture of sugar and one or all of the following ingredients: evaporated milk, whole milk, half-n-half, or cream. Traditional custard preparation involves constant stirring of heated milk or cream in a double boiler. Several whole, yet beaten, eggs are usually added one at a time while stirring to prevent clumping of the eggs and ensures the production of a sweet and smooth textured custard. Vanilla extract tends to be the most popular flavor ingredient. If you want to experiment, try substituting vanilla extract with almond, hazelnut, or even cocoa powder. Some custard recipes call for an extra thickening agent, such as cornstarch or tapioca starch. Custards can be rich and thick (like pudding) or smooth and saucy.

Tuesday, October 25, 2011

Tuesday’s Cupful: Background on Latiya

A treat with a Spanish history

The combination of evaporated milk, whole eggs, and vanilla can’t be beat. The Mixed Stew crew grew up enjoying Latiya at many fiestas and parties. Experts on Guam’s Chamorro culture believe that Latiya evolved from and was brought to the island by the Spanish between the 17th and 19th Centuries. In fact, the similar cinnamon-spiced custard called natillas is still served in Spain, Mexico, and other Latin American countries. Also, don’t forget that Tres Leches has similar ingredients with cake and sweetened milk.

Monday, October 24, 2011

Monday’s Bread Bowl: Latiya

Chamorro custard cake

This is a Guam favorite that’s sure to please anybody with a sweet tooth. A light but creamy yellow custard is poured a top a rich and yellow butter cake. Then it’s flavored and decorated with ground cinnamon before serving cold or at room temperature. Here’s the recipe:

What you will need:

1 wooden spoon
1 wire whisk
1 medium-sized sauce pan
1 can (or 12 oz) evaporated milk
1 2/3 Cup water
¼ Cup cornstarch
5 tablespoons sugar
Plastic wrap
1 large platter or serving tray
1 tablespoon vanilla extract
2 teaspoons butter
2 whole eggs, beaten
ground cinnamon
yellow cake (or store-bought pound cake)

Cooking and Directions:

Slice yellow cake or store-bought pound cake into ¼ inch thick by 3 inch pieces. Arrange slices on to platter so that rectangular pieces overlap and slices have straight cracks between them. Completely cover platter with cakes slices and cover with plastic wrap. Set aside.
Place sauce pan on medium heat. Pour in 1 1/3 cups water and bring to a slow boil. Add evaporated milk and sugar while stirring. Mix remaining water with cornstarch and vanilla extract. Gradually pour in cornstarch mixture while continuing to stir with wooden spoon or whisk. Be careful not to burn the custard.

Friday, October 21, 2011

Friday’s Last Spoonful: Field Trip

Crumbs Bake Shop: Union Station, District of Columbia

The Mixed Stew crew likes their trademark cupcakes, which are decadent and lavishly decorated. Crumbs Bake Shop first opened its doors in 2003 on the Upper West Side of New York City, but other shops have opened across the U.S. Classics flavors, like carrot, red velvet, and vanilla come with loads of soft cake and thick a layer of icing to boot. Meanwhile, Dulce de Leche, Black Bottom Cheese Cake Brownie, and White Hot Chocolate are just three of their fancier-flavored cakes. A dozen cupcakes will costs you $24.00, so order them with careful consideration for the next little shindig at the office or the next birthday party.

Train Concourse

40 Massachusetts Avenue NW

Washington, DC 20002


Thursday, October 20, 2011

Thursday’s Side Dish: Bumble Bee Tuna Sensations

Just peel and serve

Have you tried Bumble Bee’s seasoned tuna that comes conveniently packaged in peel-to-open 5 oz. canisters? Each canister costs $3.49 at Safeway. Look for Spicy Thai Chili, Sundried Tomato & Basil, and Lemon & Cracked Pepper. We recommend this food product for quick packed lunches, daytrips, or camping excursions. Also, try substituting a serving or this seasoned tuna item in recipes calling for regular canned tuna.

Wednesday, October 19, 2011

Wednesday's Helping: Tuna in Water vs. Tuna in Oil

Oil and water don’t mix

What’s the major difference between canned tuna packed in oil versus canned tuna packed in water? Canned tuna packed in oil tends to have a moister texture compared to tuna packed in water. However, tuna packed in water possesses less fat per serving. Flavors may be the same, but the feel in the mouth will not feel the same. Sensitive palettes and tuna lovers will notice the difference while biting into any dish calling for canned tuna. We recommend tuna packed in water if you’re counting calories or adhering to a diet.

Tuesday, October 18, 2011

Tuesday’s Cupful: Dried Cilantro

A necessity in our kitchen
Yes, we keep this food item on hand in the Mixed Stew kitchen just in case we run out of or can’t grab a bunch of the green variety. Dried cilantro requires extra time and immersion to permeate and flavor recipes compared to the fresh variety. Also, the dried variety can be sprinkled into dry rubs, dips, and cream cheese spread. It also makes for a more minty and slightly bitter alternative compared to dry oregano.

Monday, October 17, 2011

Monday's Bread Bowl: Spicy Hot Tuna Salad

Fire crackin’ tuna fare

The Mixed Stew crew loves spicy foods. We tweaked traditional tuna salad and added pepper, cilantro, and garlic to make a tuna salad that’s sizzling. Anyone eating a serving will forget that its served chilled. Here’s the recipe:

What you will need:

1 wooden spoon
1 medium-sized bowl
Plastic wrap
1 tablespoon fresh cilantro, minced (or 1/2 teaspoon dried cilantro)
2 tablespoons mayonnaise
1/2 garlic clove, minced
1/2 small yellow onion, chopped small
2 (5 oz.) portions of canned tuna, drained
1 tablespoon sriracha
1 green jalapeno, diced small
Pinch of salt

Preparation and Directions:

Combine all ingredients in bowl. Mix well. Cover with plastic wrap and chill in fridge for 1 to 3 hours before serving.

Thursday, October 13, 2011

On Hiatus for a Bit

The Mixed Stew is taking a break. We'll be back with more delicious food ideas on October 17, 2011. Browse through the archives for yummy food ideas 'til then.

Wednesday, October 12, 2011

Wednesday's Helping: Veggies Under the Rack

Another way to save time
We placed pieces of eggplant, onion, and mushrooms underneath the full rack of roasting chicken parts to cook a yummy side dish along with the main dish. Out of eggplant? Cooks can substitute cubed carrots, diced broccoli, halved beets or even chopped cauliflower. The juices and drippings that emerge from the seasoned chicken during the cooking process also end up flavoring the veggies. Also, the natural moisture rendered from the cooking veggies prevents the bottom of the baking pan from drying out or caking, which can be a pain to clean.

Tuesday, October 11, 2011

Tuesday’s Cupful: Lipton Recipe Secrets

Another simple shortcut

This kitchen miracle worker comes in several flavors, such as onion mushroom, vegetable, and beef onion. We recommend that you lookout for the blue boxes that contain two packets per box of Lipton Recipe Secrets. One packet can season any array of ingredients from meats, to soups, and even homemade dips. Try adding the dry ingredients of one packet to 1/3 cup olive oil and then smearing it on steak or spareribs before grilling or barbecuing. Can you think of another unique way to use this food item?

Monday, October 10, 2011

Monday’s Bread Bowl: Lipton Garlic Herb Chicken

A quick way for tasty roasted chicken

The soup mix is the secret ingredient in this quick and easy variation on roasted chicken. If you can't find this specific brand or variety, try the onion soup mix if you like that flavor. Make sure to thoroughly dilute and mix the package of seasoned dry ingredients. An element of fun comes into play when you rip, shake, and pour. Here’s our recipe:

What you will need:

1 metal fork
1 small bowl
1 cup water
1 onion, cut into thinly sliced rings
1 packet Lipton Savory Herb & Garlic Recipe Secrets Mix
¼ cup olive oil, (or canola oil)
8 to 12 chicken thighs
1 baking pan with wire rack
Pinch of salt


1 large eggplant, sliced
1 cup mushrooms, sliced

Cooking and Directions:

Preheat oven at 350 degrees. Combine water, oil, and contents of Lipton Recipe Secrets mix. Mix well. Place mushrooms and eggplant on baking sheet and place wire rack over them. Arrange chicken pieces on wire rack. Layout onion rings on top of chicken then pour seasoned liquid over chicken to soak and baste the chicken. Place baking pan in oven and bake for 50 to 75 minutes. After first 25 minutes, take pan out of oven briefly and scoop pan drippings back over each piece of chicken for added flavor. Place pan back in oven. Remove roasted chicken from oven and let them rest for 10 minutes before serving.

Friday, October 7, 2011

Friday’s Last Spoonful: Food Surfing

Time for the Appletini
Food Surfing will feature fun food links from around the Blogosphere and Internet. These recommended links may give you other interesting ideas for making your life taste better.

Apple cider cravings can get quenched again since the season is finally upon us. has different variations of Appletinis here.

Read some cultural folklore behind and about apple cider on

Need a change of temperature? has some fun and sweet HOT apple cider recipes.

Thursday, October 6, 2011

Thursday’s Side Dish: Kalbi Roasted Pork

Spicing up a pork loin
This cut of meat can easily dry-out if prepared without watchful eyes. Pork loin provides premium (and boneless) slices of pork that’s great for a dinner party or potluck luncheon. Go ahead and alter your usual roasted pork loin recipe. We seasoned the pork loin with Kalbi marinade and let it soak for 6 to 8 hours. For the first 2/3 roasting time, cover the pork with foil to seal in moisture as it bakes in the oven. The result is a tasty and juicy pork roast that’s also sweet and spicy. We also basted the top and outside for a visually appetizing end product.

Wednesday, October 5, 2011

Wednesday’s Helping: Other uses for Kalbi Marinade

A sauce that can do in a pinch
A little goes a long way when cooking with Kalbi marinade. We suggest using the leftover sauce to dip hot appetizers, such as fried pot stickers or egg rolls. Also, try making a non-traditional and spicy beef pot roast with this food item. In a jiff, marinade salmon filets with this sauce to make yummy Asian spiced fish filets. Can you think of another use for this sauce?

Tuesday, October 4, 2011

Tuesday’s Cupful: Bottled Kalbi Marinade

A genie in a bottle

That’s exactly what the Mixed Stew crew thinks of this food item. Look for different brands at the local Asian foods supermarket or check the International foods section of your favorite major grocery store for bottled Korean BBQ Sauce for short ribs aka Kalbi marinade. We bought a 33oz bottle by Wang for $5.99 at H Mart. The list of ingredients includes soy sauce, sesame oil, and pureed pears that combine and create a tasty sauce. A whole jar goes a long way and can season up to 5lbs of meat. If you wanna take the guess work out of making a homemade Korean BBQ sauce, then we suggest that you purchase a jar of this ingredient. Also, look for bottled Korean BBQ sauce that’s made for pork or chicken and a “hot” variety.

Monday, October 3, 2011

Monday’s Bread Bowl: Spicy Braised Pork Knuckles

A spin on Korean BBQ

Need a dish that’s spicy comfort food? If you like Korean BBQ, then we think you’ll like this spicy braised pork knuckles stew that’s seasoned with Korean BBQ sauce. The long cooking time means that the meat practically falls of the bone, so every bite is full of tender cooked pork. Here’s the recipe:

What you will need:

1 wooden spoon
1 large stock pot with lid
1 yellow onion, chopped
3 garlic cloves, diced
2 to 3lbs pork knuckles
1 Cup Korean BBQ sauce from bottle
2 cups water
3 tablespoons cooking oil
1 hot chili pepper, sliced
Pinch of salt

Cooking and Directions:

Heat stock pot at medium-high heat. Add cooking oil, onion, and salt, and garlic. Sauté ingredients until onion turns translucent. Place pork knuckles into stock pot and let them brown for 6 to 10 minutes while occasionally stirring. Pour in water and bring to a boil. Next, lower heat to medium-low and let pork knuckles braise for 1 hour while covered. Remove most of the simmering liquid and rendered fat juices from pot. Then pour in BBQ sauce, hot pepper, and mix well. Return lid and let ingredients braise for another hour to 90 minutes depending on how tender you want the pork to become for serving.