Wednesday’s Helping: Alternatives for Spamurger

More to it than ground beef

Regular burgers can get boring and that we have the Spamurger.  Remember that  you can substitute the ground beef with ground turkey  or ground chicken if you’re dodging red meat.  Also, try using ground lamb to make a more delectable version of the Spamurger with some gamey flavor.   Meanwhile, try switching out the Spam with generic luncheon meat in a pinch.  Lastly, add some extra spice to each patty with a dash of red pepper flakes or sliced chili pepper. 

Wednesday’s Helping: Ingredient Alternatives for Butter Chicken

More than Chicken, too

Remember that you can substitute the chicken in this dish with lamb or even goat if you’re not avoiding red meat.  Conversely, try using firm tofu or cauliflower for a vegan butter curry.  The Mixed Stew added potatoes but you can substitute them with sweet potatoes, yuca, or taro.  Finally, add one or two finely chopped chili peppers to our recipe to really heat things up.      

Wednesday’s Helping: Alternative Ingredients for Balsamic Short Ribs

Try other cuts

The short ribs in this recipe can be substituted with a chuck roast, pot roast, or even brisket.  The key is a long cooking time so that the meat braises and ends up soft and tender.  If you don’t have balsamic vinegar, remember that you can use wine, cider vinegar, or palm vinegar.  The granulated sugar can be switched out with brown sugar, molasses, or honey.  Lastly, we suggest adding potato wedges and carrots cubes to make it a rustic but sauerbraten-style stew.     

Tuesday’s Helping: Background on Mediterranean Braised Lamb Breast

Whilst away to the Middle East

What’s not to like about our braised lamb breast?  The meat absorbs all the warm spices, such as cumin and coriander, which evoke flavors from the Orient.  The keys—for this recipe--are a slow cooking process and for the cook to use equal amounts of each spice so that not one specific seasoning overpowers the rest.  It’s okay to leave out the saffron if you cannot find this pricey spice.  Remember that lamb meat, in general, has more gamey gusto compared to beef and chicken.   

         

Monday's Bread Bowl: Mediterranean Braised Lamb Breast

A gamey braised lamb cut

The Mixed Stew crew recommends this braised dish for anyone who loves the taste of lamb.  Here’s the recipe:

What you will need:

1 medium-sized Tupperware w/ lid

1 medium-sized bowl

1 large sautee pan w/ lid

1 large wooden spoon

1 metal spoon

2 ½ - 3 lbs lamb breast, bone-in

1 yellow onion, chopped small

3 garlic toes, minced

1/3 cup cooking oil

½ cup water

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon cinnamon

1 teaspoon coriander

1 teaspoon chili powder

1 teaspoon dried red pepper flakes

½ teaspoon saffron

 Coarse salt to taste

Cooking & Directions:

Combine salt and dried spices together in medium-sized bowl.  Add garlic, onion, water and oil.  Mix well.  Place lamb breast in Tupperware.  Pour all of marinade over lamb breast.  Cover container.  Let lamb breast marinade for at least 3 hours.  Flip breast meat at least once in the time period.

Heat pan on medium-high heat.  Throw down lamb breast meat and brown on both sides.  Reduce heat and add all the onion, garlic, and marinade.  Let lamb braise for at least 1 hour to 1 ½ hours on medium-low heat.  Remove pan from stove top once desired meat tenderness has been reached.  Serve with mashed potatoes or steamed rice.    

Tuesday’s Cupful: Background on Spanish Meatballs

Inspired by a Tapas staple

Look for several variations of this dish among Spanish tapas favorites.  They’re also known as Albondigas.  Spaniards like the ease popping them into their mouths at Madrid area tapas bars.  In fact, diners usually nibble on these meatballs using toothpicks.  Historically, bar owners compiled their patrons’ tabs by counting the number of discarded toothpicks.  Some recipes call for a tomato based sauce spiked with wine while others call for a cream sauce with crushed almonds.  We improvised and made a brown gravy sauce with sliced mushrooms.

Monday’s Bread Bowl: Spanish Meatballs w/ Mushrooms

Comfort food from Spain

Biting into these meatballs is a real pleaser for anyone who likes lamb.  Here’s the recipe:

What you will need:

1 large skillet w/ lid

1 large mixing bowl

1 metal baking sheet

3 tablespoons cooking oil

Wax paper

1 yellow onion, chopped small

1 plate

3 garlic toes, minced

1 lb ground lamb

1 lb ground beef

1 whole egg

1 cup mushrooms, sliced

½ cup all-purpose flour

3 slices toast, chopped small cubes

Pinch of salt and pepper

Cooking and Directions:

Combine ground meat, onion, garlic, bread, salt, and pepper in mixing bowl.  Mix ingredients well.  Form small (roughly ½ inch) meatballs until all of mixture is done.  Set meatballs aside on baking sheet lined with wax paper.  Place all-purpose flour on plate.  Lightly coat meatballs with dusting of flour and set aside.

Heat pan on medium-high heat.  Add cooking oil.  Brown meatballs in skillet until cooked.  Remove done meatballs to baking sheet as needed.  Once all meatballs have cooked, add mushrooms to pan.  The mushrooms should pick up flavors from the bits and drippings left behind by the meatballs.  Return meatballs to pan and stir well.  The meatballs are now ready to serve.   

Friday's Last Spoonful: Food Surfing

Green and showin’ it

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.

The Food Network features over 2 dozen dishes that are just right for St. Patty’s Day.  We liked the authentic Colcannon, Emerald Eggs, and Soda Bread Biscuits.

Look for fun Irish-themed recipes, such as Shamrock Pretzels, Rainbow Cupcakes, and St. Pat’s Potato Candy on Spoonful.

Finally, The Los Angeles Times listed 15 very special recipes in celebration of St. Patty’s Day.  The Lemon-lime soda bread, steamed corned beef, and the mint cream mousse.

Thursday’s Side Dish: Deep Chutney Apricot & Chili

A hot –n-sweet condiment 

The Mixed Stew crew purchased a (10.5 oz) jar of DEEP brand name Apricot & Chili chutney at Lotte Plaza for $3.99. Each spoonful contains real sweet apricots, hot chilis, tangy onion, and hints of orange zest. Serve this food item with your favorite crackers and cream cheese in a pinch. Also, any chutney makes a great accompaniment to roast lamb or roast beef. East Indians make an array of chutneys for serving with their meals and snacks. What makes chutneys different from the usual jams, jellies, or preserves? Typical chutneys usually contain some kind of vinegar or citric juices.

Thursday’s Side Dish: Tandoor Chef Samosa

An East Indian Delight 

Have you ever had a samosa? We bought a box of frozen Tandoor Chef brand samosa that you’ll find at H-Mart and other well-stocked grocery chains. These triangle-shaped frozen pastries are filled with spicy fillings and ingredients. Tandoor Chef provides different flavors, such as tandoori chicken and lamb. We tried the chicken version and were very pleased with the end product. You’ll really get a taste of authentic tandoori spices. Each (22.5 oz) bright orange box contains 24 individual samosas that one can either deep-fry or bake in the oven. Add more kick to your next potluck or brunch with this food item.

Friday’s Last Spoonful: Field Trip

Kelsey’s: Ellicott City, Md.

This restaurant is modeled after a typical Irish pub. Expect décor and an atmosphere worthy of traditional Irish favorites, such as Fish-N-Chips or Irish Stew with tender chunks of lamb and loads of potatoes. Kelsey’s also has a “neighborhood restaurant” charm. Sandwiches and burgers come with your choice of fries, potato chips, or applesauce (for those on a diet). The Mixed Stew crew ordered their hot Rueben ($9.99), a BIG Cheeseburger ($10.99), and their Lamb Gyro ($9.99). We also shared an appetizer special of Mussels in Cream Sauce W/ Garlic Bread. Everything is fairly priced with more than filling portions.

Kelsey’s Restaurant and Pub
8480 Baltimore National Pike
Ellicott City, Maryland 21043
410-418-9076

Friday’s Last Spoonful: Field Trip

Kavkaz Kebab Restaurant: Owings Mills, Md.
The Mixed Stew Crew recently stumbled onto this charming Azerbaijani restaurant in Owings Mills, MD. Kavkaz Kebab has a warm ambience with ornate Euro-Persian décor. We enjoyed house-made oven-baked flat bread served with a spicy and sweet red pesto-like dip as an appetizer. The bread arrived warm to the touch and every ensuing entrée came elegantly plated. The Lamb Kebab ($15.99) and Beef Kebab ($16.99) platters came with a side fresh green salad and saffron-spiced basmati rice. Other menu items include the Salmon Kebab ($18.99) platter and authentic Piti Soup ($6.99), which is a slow-cooked lamb and chickpea stew.

10902 Boulevard Circle
Owings Mills, MD 21117
410-998-9004

Friday’s Last Spoonful: Field Trip

Gourmet Shish Kebab: Laurel, Md.
We’ve enjoyed the spicy and yummy dishes for years. Gourmet Shish Kebab is a neat “mom and pop” restaurant that offers grilled lamb, beef, or chicken shish kebabs ($9.45). The kebabs come in spicy or regular seasoned varieties. There’s also Tandoori chicken ($10.95) and lamb chops ($14.95). If you’re not in the mood for something grilled, patrons can also order spicy curries made of lamb or beef ($9.95). Platters come with seasoned rice and any combination of two side dishes, such as curried eggplant or spinach. Other menu items include gyros ($7.00), samosa ($2.00), stuffed grape leaves ($3.50), and baklava ($3.00). The Mixed Stew crew recommends Gourmet Shish Kebab if you want to sample some Middle Eastern and East Indian fare.

Gourmet Shish Kebab
3495 Fort Meade Road
Laurel, Maryland 20724
301-498-3200

Friday’s Last Spoonful: Field Trip

Jalapenos: Annapolis, Md.

This strip-mall establishment really gets high marks from the Mixed Stew Crew. We recently made a visit to Jalapenos and enjoyed the appetizers and tapas menu items. Every appetizer (no matter how expensive at regular price) costs only $5.00 during happy hour. The ambience may remind patrons of the Mediterranean. We suggest the Mejillones Cantina with over a dozen steamed mussels in a mix of tequila, tomatoes, white wine, and oregano. The Ceviche Levantino with shrimp, scallops, and fish in a tangy citrus marinade was also a hit. We even tried the Albondigas de Cordero, which has savory lamb meatballs in a rich cream sauce with almonds. Finally, we enjoyed two orders of the Vieras con Azafran that consists of tender cooked scallops in a saffron sauce. The scallops were succulent and not overcooked. Each dish was elegantly plated. Remember that some of Jalapenos’ tapas and appetizers will run over $9.00 when ordered outside of happy hour. Oh, and by the way, margaritas at $5.00 during happy hour as well.

Forest Plaza Shopping Center
85 Forest Drive
Annapolis, Maryland 21401
Phone: 410-266-7580
Fax: 410-266-7582

Friday’s Last Spoonful: Lamb Stew

Lamb stew isn’t just for the Irish

That’s right. This Irish favorite is yummy. Lamb is the oldest meat species to be domesticated by human beings. A cup of lamb stew runs at $4.99 (US Dollars) at the local bar/restaurant because it’s a house special. Thyme makes all the difference as a key ingredient. We swear that it’s good. Is there a secret ingredient that makes your stew top notch?