Tuesday, December 16, 2014

Tuesday’s Cupful: Background of Chipotle Roast Chicken

Heat for baked fowl

Canned chipotle pepper (in adobo sauce) is a prolific ingredient on The Mixed Stew.  Remember too that we even featured pork scrapple that’s been spiced up with chipotle.  The ready-made, smoked and stewed, peppers form the base for the spicy marinade.  Meanwhile, the olive oil helps to bind all the marinade’s ingredients together.  Serve this version of roast chicken with a warning that it’s HOT!         

Monday, December 15, 2014

Monday’s Bread Bowl: Chipotle Smothered Roast Chicken

Spicier Roast Chicken

What you will need:

1 large plastic container w/ lid
1 mixing bowl
1 baking pan
1 wire rack
1 medium-sized yellow onion, sliced thin
3 garlic cloves, minced
1 whole chicken for roasting
½ (7 oz.) can chipotle peppers (in Adobo Sauce)
3 tablespoons olive oil
Coarse salt

Cooking and Directions:

Combine chipotle pepper, onion, olive oil, and garlic in bowl.  Mix well.  Sprinkle chicken with salt and paprika.  Next, apply chipotle sauce to chicken’s surface area and crevices.  Place chicken in large container and cover with lid.  Let chicken marinate for at least 3 hours.

Preheat oven at 350 degrees.  Place chicken (breast-side up) on wire rack in baking pan then place pan in oven.  Let chicken roast for 1 hour to 75 minutes (depending on size).  Reset the oven to broil for the final 10 minutes of total cooking time.

Tuesday, December 9, 2014

Tuesday’s Helping: Background on Pork Ribs Adobo w/ Broccoli

Asian fusion…really

This hybrid recipe possesses shades of our Baby Broccoli w/ Cashews dish.  Meanwhile, we also know its adobo-style thanks to the slow cooking time.  The braising works to tenderize the pork ribs’ meat.  Meanwhile, the walnut chunks add some crunchy bite to an otherwise traditional Asian-staple that’s well-known for its spicy sauce.  The Mixed stew crew then threw in a serving of broccoli for extra nutrition.                 

Monday, December 8, 2014

Monday's Bread Bowl: Pork Ribs Adobo w/ Broccoli

Tender pork rib cuts

The Mixed Stew crew did a tweaking of traditional Filipino fare.  Here is the recipe:

What you will need:

1 large wok w/ lid
1 wooden spoon
1 mid-sized (or ½ of a larger) rack of pork spare ribs, cleaned and separated between long bone and riblets
1 cup water   
3 tablespoons cooking oil
1 yellow onion, diced small
2 garlic cloves, minced
¼ cup soy sauce
1 head of broccoli, cut into bite-sized spears
 ½ cup walnuts, crushed
Pinch of ground pepper

Cooking and Directions:

Heat wok on medium-high heat.   Add cooking oil, ground pepper, garlic, and onion. Sautee until onion turns translucent.  Next, add pork ribs.  Let pork brown for 6 to 10 minutes.  Stir well.  Cover with lid.  Lower heat to medium-low.  Simmer slowly for 20 minutes then add soy sauce.  Toss well then cover with lid.  Allow soy sauce to flavor the pork by cooking for another 15 minutes.  Throw in broccoli and walnuts.  Let ingredients  cook through.  Remove wok from heat and serve immediately.

Wednesday, December 3, 2014

Wednesday’s Helping: Alternative Ingredients for Quicker Seafood Pancake

Seafood in a minute

The Mixed Stew crew recommends buying a frozen seafood mix to make a quickly-made Korean seafood pancake.  Ours even possessed real mussel flesh so look for different mixes.  But what if you can’t find frozen seafood mix?  Try canned shrimp, canned crab meat, or even canned clams (if you don’t mind the extra grit).  Also, make it a combo of seafood ingredients instead of a trio.  Lastly, you could always plan ahead and use seafood left over from a previous meals.

Tuesday, December 2, 2014

Tuesday’s Cupful: Background on Quicker Korean Pancakes

A quick seafood feast

Yes, the Mixed Stew crew had cravings for succulent seafood.   There’s no sacrifice concerning taste and flavor in this recipe.  Our original rendition requires more chopping and prep work in the kitchen.  We used a frozen seafood pack to greatly decrease the effort in the kitchen.  Remember that traditional Pajeon tend to be heartier and grittier when compared to the more Western omelets.            

Monday, December 1, 2014

Monday’s Bread Bowl: Quicker Korean Pancakes

Grill ‘em and serve ‘em

These are served with an eye towards less preparation time in the kitchen.  Here’s the recipe:

What you will need:

1 metal fork
1 large mixing bowl
1 cast-iron skillet
1 serving plate
1 metal spatula
3 tablespoons cooking oil
1/3 cup green onion, thinly sliced
1 (14 oz.) bag, seafood mix
4 whole eggs, beaten
½ cup water
3 jalapeno peppers, minced
½ cup corn starch
1 cup all-purpose flour
 Pinch of salt and garlic powder

Cooking and Directions:

Combine eggs and water.  Beat with metal fork.  Add seafood mix, onion, jalapeno peppers, and salt.  Gradually add flour and corn starch while mixing.  Work toward a cake-like batter consistency.

Heat skillet on medium-high heat.  Grease pan with cooking oil.  You can make a dozen or so small pancakes or 3 to 4 large ones.  Allow pancakes to reach a golden brown on each side (4 minutes tops).  Serve with a dipping sauce of soy sauce, sesame oil, and sliced green onion.