Tuesday's Cupful: Garlic Flavored Spam

Wednesday’s Helping: Variations on Guam Empanada

Some substitutions in a pinch

The Mixed Stew crew suggests substituting small chunks of boneless chicken breast meat for the drumsticks to lessen the calorie count.  If you’re pressed for time, use canned chicken meat to speed things up a bit.  You can use regular rice instead of cream of rice but remember to account for the large and whole rice grains.  We’ve also had Guam empanadas made with pieces of pork and even crab bits.  Lastly, try baking these babies instead of frying them for healthier empanadas.     

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.     

Wednesday’s Helping: Asian Spaghetti Fixings

Top it off or cook it into the sauce

We have more suggestions from Japan and even the Philippines to change things up in your traditional spaghetti recipe.  Try adding a swig of sake, soy sauce, or even or okonomi sauce.  Japanese also like using shrimp, shellfish, or squid instead of red meat.  Cod roe is also a very popular ingredient in some Japanese pasta dishes.  Meanwhile, cooks in the Philippines like adding sliced hot dogs – yes regular wieners - to their renditions of spaghetti.  Filipinos also add up to one cup of Velveeta or plain shredded cheddar cheese so the result resembles and tastes like lasagna.           

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.   

         

Friday's Last Spoonful: Food Surf

Holiday Turkey Tales

Food Surfing will feature fun food links from around the Blogosphere, including leads to other interesting sites. These recommended links may give you other interesting ideas for making your life taste better.

Thanksgiving is done but wanna prepare a turkey that’s different this holiday season?  The Food Network has over 60 turkey recipes that you may find worth adding to your arsenal.  We like the Roasted Turkey a la Tangerine,  Maple Roasted Turkey, and the Pioneer-Style Herb Roasted Turkey.

Cooking Light features over 12different Roast Turkey recipes on its site.  The Parmesan-Sage Roast Turkey and the Apple Poblano Roast Turkey look especially yum.

Lastly, bon appétit lists several distinct Roast Turkey recipes from easy to very fancy.  Try the Tarragon Roast Turkey w/ Vermouth and the Salted Roast Turkey  w/ Chipotle Glaze and Caramelized-Onion Gravy on their menu.

Tuesday’s Cupful: Bringing On More Ooomph

Spice up the porky mix

Go ahead and add paprika or dried pepper flakes to the coating mixture of our pork belly recipe to kick the flavors up a notch.  Otherwise, add a tablespoon of mustard powder, curry powder, or chili powder to give a whole batch a tasty twist.  Wanna crispier crust in the end product?  Add bread crumbs, sesame seeds, or even crushed peanuts to the coating mixture.

Wednesday’s Helping: Meatless Filling for Siopao

Load’em with veggie flavor

Presenting vegetarians with a plate of these steamed buns can be a real treat for their appetites. We suggest fillings made with equal parts diced shitake mushrooms, blanched carrot cubes, and blanched cabbage slices. Toss in a minced garlic clove and minced scallions to bring out all the subtle flavors. Wanna be more daring? Add a dash of kimchi sauce or premade kimchi to add extra spice to the mix. Other veggies you can add: diced radish, chopped water chestnut, and sliced Chinese broccoli.

Friday's Last Spoonful: Food Surfing

A triple dip

Food Surfing will feature fun food links from around the Blogosphere, including leads to hardcover helpers. These recommended links may give you other interesting ideas for making your life taste better.

The Mixed Stew crew likes hunting through cookbooks for a good recipe or three. We recommend The Complete America’s Test Kitchen TV Show Cookbook for classic and traditional American recipes. This book is a great kitchen bible.


Eat Shrink & Be Merry has fun ideas for parents that wanna get the kids involved in cooking. Choose from quirky recipes, such as Glad Thai Dings, Ooh-la-la-sagna!, and Loaf Potion #9. This book can cause hunger and make you laugh at the same time.


Do you like fine cheeses? The World Cheese Book is something you might love cutting into with info on over 700 types of cheeses.


Note: If you order via the links above, The Mixed Stew creators will get a tiny referral fee.

Monday's Bread Bowl: Vietnamese Summer Rolls

Wrap up veggies and shrimp

What? A summer roll in the middle of winter? Why not? Besides, the Lunar New Year is here (Kung hei fat choi!) so give this Asian delight a shot. They’re actually hand-held salad servings. Take Asian rice wrappers and stuff them with fresh veggies, yummy herbs, and steamed shrimp. Serve them with your favorite Asian dipping sauce for a unique and healthy appetizer or lunch. Here is our recipe:

What you will need:
1 large cutting board

8 rice paper wrappers (**We use the kind with the goldfish logo.)
8 leaves romaine lettuce or boston lettuce

1 medium sized bowl filled half way with water

24 cooked shrimps (at room temperature)
2 medium-sized cucumbers, cut into long, thin slices
1 cup fresh bean sprouts
4 oz rice vermicelli, soaked in hot water for 5 minutes until softened
Fresh Thai basil, cilantro, or mint (You may use just one or all of these herbs combined)

**Please make sure to use correct rice paper wrappers, which are not the same as eggroll wrappers or wonton wrappers. You will find rice paper wrappers at H Mart or most any Asian grocery store.

Cooking and Directions:

Dip a sheet of rice paper wrapper into water in bowl very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a dry cutting board. Place one lettuce leaf on top of rice paper wrapper. Now, before we continue, remember this: A little goes a long way. Delicately stack fresh veggies, vermicelli, and herbs on top of lettuce. Don't pile on because the wrap is very delicate. Again, be careful not to overstuff or else the roll may split. Take 2-4 shrimp and place on top of stack. Next, tuck in the sides as if you are going to roll a burrito or egg-roll and then, roll egg-roll style. Serve with Hoisin sauce, peanut sauce, or sweet chili sauce.

Helpful Hint: These can also be served without meat for vegetarians. Just substitute meat with julienned bamboo shoots or mushrooms. If using meat, stuff each roll with two to three julienned strips of grilled pork or grilled chicken.

Tuesday’s Cupful: History of Macaroni and Cheese

A pasta dish that is not just kids' play
Forget about apple pie and hot dogs, when it comes to all-American comfort food for many, there is nothing like macaroni and cheese. How exactly did macaroni and cheese get so popular and what are its origins? One legend asserts that Thomas Jefferson invented and first served macaroni and cheese in the White House in 1802. Experts think that he did serve it in the White House; however, he did not invent it. A similar dish of cream cheese and macaroni had come from England with the Colonists to the Americas. The dish was especially prevalent in Southern kitchens. The introduction of Kraft’s Dinner (macaroni and cheese) in 1937 made macaroni and cheese popular among families around the U.S. The company reports that more than 1 million boxes are sold every day. There are now many recipes and different variations of this yummy dish. Traditionalists stick with elbow macaroni, but we've seen it made with pasta shells or rotini. Chefs may include their favorite cheese blends but almost all include cheddar.

Note: The Mixed Stew's recipe uses a French interloper, gruyere.

Friday’s Last Spoonful: Banchan

Korean dishes that kick off the meal
A traditional Korean meal comes with several small side dishes, which are known as banchan. They’re placed at the middle of the table for everyone to share. The most popular of these dishes is kimchi. These dishes go well with warm sticky rice. Meals can come with anywhere between two to 12 banchan. A general rule of thumb means that more formal meals come with more small side dishes. Where have we had an impressive banchan spread? Mirocjo Korean restaurant in Ellicott City, Md.. Just look at the selection in the photos. The Mixed Stew likes banchan since the servings are shared and usually arrive before the main course dishes. Here are a few:

Gam-ja Salad - a sweet potato salad that’s seasoned with mayonnaise
Kong-na-mul - bean sprouts that have been seasoned with sesame oil
Ma-nul Kim-chi – green onion kimchi
Doo-boo Cho-rim – seasoned and fried tofu
Kak-tu-gi – cubed radish kimchi
Kket-nip Cho-rim – seasoned sesame leaves

Tuesday's Cupful: Chicken Kelaguen

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy New Year!

Post from July 20, 2009

Forget the mayo with this twist on chicken salad

Chicken kelaguen is a dish that conjures up ceviche flavors. It is a signature dish from Guam. White and dark meat of chicken is cooked on a grill or under a broiler until just done (it is important not to overcook the chicken or let it sit too long after removing from heat). Then the chicken meat should be deboned, chopped finely, and mixed with grated coconut, freshly squeezed lemon juice, chopped green onions and hot peppers. Add salt and black or white pepper to taste. Next, refrigerate it for at least three hours so that the flavors can combine. Serve this at your next party with pita bread chips or tortilla chips. Small flour or corn tortillas are great too. Just wrap a serving of the kelaguen in the tortillas and eat like a soft taco. Serving this dish cold is a must. We don't get too wrapped up in portions for this recipe as it takes some trial and error for each cook to reach the right mix that he or she prefers. But if you must, here is one version of a recipe.

Monday's Bread Bowl: Swedish Meatballs

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Happy New Year!

Post from September 14, 2009

Bring a taste of Sweden home
The slight minty flavor of dill combines with the rich texture of sour cream in this dish. Thank the Scandinavian region for producing such an elegant interpretation of ground beef and gravy. Serve Swedish meatballs on top of spaghetti noodles or with mashed potatoes. IKEA (Yes, the furniture store has a public cafeteria) serves it with lingonberry jam; however, we think that any good raspberry jam makes a fine substitute.

What you will need:

1 large frying pan with lid

1 wooden spoon

1 bag frozen meatballs (Armour, Simek, Mamma Lucia, or other favorite)

3 tablespoons butter

½ cup milk

½ cup water

1 can beef broth

¼ cup yellow onion, chopped

2 garlic cloves, chopped

Pinch of salt and pepper

1 16 oz container sour cream

2 teaspoons dried dill or 4-6 fresh stems, finely chopped

2 teaspoons dried parsley or 3-4 fresh stems, finely chopped

Cooking Directions:

Heat frying pan on medium-high for a few minutes. Add butter to heated pan. Next, throw in onions and garlic. Let the onions turn translucent and be careful not to burn the garlic. Pour in whole bag of frozen meatballs and lower heat to medium. Cook for at least 10-15 minutes so meatballs can sear a bit. Add canned broth, milk and water. Bring to a boil. Sprinkle in salt and pepper to taste. Now, cover and let pan simmer for 25 minutes. Next, add the whole container of sour cream and mix well. Make sure to turn meat balls every so often. Throw in dill while mixing. Finally, cover and let it simmer for another 5-10 minutes. Toss parsley on top and give a final stir before removing from heat. Garnish with a little more dill. Serve and enjoy.

Friday’s Last Spoonful: Field Trip

Linda's Cafe: East Hagatna, Guam
Guam has a dining tradition in Linda’s Café, which is on the beach side of Marine Drive in East Hagatna. The homey atmosphere is just what you would expect in a kitchenette. Linda’s Café attracts a diverse crowd of patrons. Expect to see co-workers, nightclubbers, businessmen, and families enjoying the food. Linda’s Café offers popular Guam fare, such as: fried spam and eggs, oxtail stew, the Chamorro sausage omelet, and even ramen noodle soup. If you crave American cuisine, try the bacon cheeseburger or fried chicken dinner. Linda’s kitchen is open at all hours of the day for those unusual midnight cravings. Chamorro-style chicken soup (kadun manok) and Filipino porridge (arroz caldo) are also offered for those with more local tastes. Order the Chamorro sausage breakfast platter during dinner time and vice versa for dinner dishes in the morning.

Pictured above: The Chamorro Sausage Breakfast Platter at Linda's Cafe

Wednesday’s Helping: Quinoa for Breakfast

Answering a wakeup call with the first meal
Quinoa is a neat alternative to oatmeal, grits, or cream of rice. It’s healthy, yummy and easy to prepare. Just follow the directions on the outside of the package. Add low-fat or skim milk to freshly cooked quinoa. Sprinkle some cinnamon on top. Mix in sunflower seeds, nuts, or granola clusters for an added bite. Other great toppings: raisins, yogurt-covered raisins, honey, butter, fresh fruit, or maple syrup. Feeling frisky? Add dried cranberries for a tangy kick. Of course, we suggest topping servings with a moderate number of mini marshmallows to get kids digging into bowls of quinoa in the morning.

Helpful Hint: For a richer and creamier blend, substitute milk for water when cooking quinoa.

Friday’s Last Spoonful: Field Trip

Benii: Upper Tumon, Guam

As a change of pace, The Mixed Stew is starting a new feature. The crew will occasionally take readers on a field trip and talk about a dining destination that is interesting and worth checking out. Keeping with the Asian theme we started on Monday, we'll end this week by highlighting the and Asian fare served at Benii in Upper Tumon, Guam. We enjoyed the Korean-style BBQ short ribs (galbi or kalbi). The beef ribs are well-marinated (mostly in soy sauce) and nicely grilled to obtain a flavorful caramelization without drying out the meat. Look for a combination of sweet, tangy, and charbroiled flavors when it comes to these yummy short ribs. Side dishes are a fresh lettuce salad and a hefty portion of steamed rice. Benii also offers special Japanese Maki sushi rolls, Japanese-style curry, and Japanese-style fried chicken called karaage. We also ordered okonomiyaki (Japanese savory pancake) with shaved bonito, octopus, and seaweed. Items on the menu are priced starting at $5.00. The restaurant was packed at lunchtime during for a weekday. And now, we know why.

Monday’s Bread Bowl: Oven Fried Chicken and Peaches

Sweet, savory, and crispy -- oh my

Use white meat or dark meat for this recipe that knocks out the fat and mess of deep frying. It’s important to let the chicken rest for 15 minutes after removing from direct heat so be careful not to overcook it while it is still in the oven. Try this variation of baked chicken with peaches. The crispy outer coating locks in juices and flavors.

What you will need:

8-10 chicken pieces (we opted for thighs and drumsticks)
5- 6 yellow peaches, pitted and halved
Ground cinnamon
1 bowl (big enough to hold all chicken pieces)
1 large casserole pan
Pam cooking spray
2 baking pans
1 large Ziploc bag
1 ½ cup milk
¾ cup yellow mustard
3 eggs
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup panko bread crumbs
2 cups plain crushed cornflakes
Pinch of salt and pepper

Cooking and Directions:

Place chicken, milk, mustard, paprika, onion powder, garlic powder, salt and pepper in bowl. Mix well and coat chicken with spices. Cover with plastic wrap. Let chicken marinade for an hour. After chicken has been marinating, crush cornflakes in Ziploc bag and add panko crumbs. Beat eggs in casserole dish. Turn your attention to the oven and set it to 350 degrees for preheating. Next, dip each chicken piece in egg mixture and then place chicken into bag with bread crumbs and toss. Place chicken pieces - space them out- on baking pans that have been sprayed with Pam. Spray chicken lightly with Pam (another option is to drizzle just a bit of olive oil over top) to avoid drying out. Take peach halves and place each in spaces between chicken pieces. Do not pack too tightly or cooking time will need to be lengthened. Sprinkle cinnamon on peach halves before placing pans in preheated oven. Bake for 50 minutes to an hour. Take out pans and let it sit for 15 minutes so that the chicken can rest. Serve and enjoy!

* Peaches are in season where we live, but use canned peaches if fresh are not readily available. The key will be to thoroughly drain the canned peaches and then let them sit on a plate in a cool, well-ventilated place for a bit to drain some more.

Thursday’s Side Dish: Baba Ghanoush

Mushy about flame-smoked eggplant salad

This Mediterranean dish is so versatile. Prepare baba ghanoush as a side dish, a dip for chips, or a spread for sandwiches. The different flavors combine with the creamy texture of cooked eggplant to make a tasty treat. If you’re willing to experiment, spread it on your favorite savory sandwiches instead of fat-laden mayo. Other suggestions: Use baba ghanoush as a filling for mushroom caps, stuffed tomatoes, and stuffed bell peppers. In Greece and Turkey, the name for this dish translates into “eggplant salad.” Here is a more detailed article and recipe.

Friday's Last Spoonful: Tortillas and Pita

Flat bread is on a roll

These two flat breads have become increasingly popular — especially among those trying to avoid leavened breads. Tortillas are used in Mexican and Hispanic cuisines. Meanwhile, the pita originates in the Middle-East and the Mediterranean region. Tortillas come in two varieties: corn or wheat flour. Mexicans make tacos, enchiladas, burritos, … etc, with tortillas. Some restaurants now serve wraps that stuff tortillas with select cold cuts, veggies, and cheeses. Pitas are only made from wheat flour. The pita is famous for its pocket, which (when stuffed with meat and veggies) is convenient for a hand-held meal. Greeks roll pitas to make gyro and souvlaki sandwiches. Can you think of different fillings for these two flat breads?