Wednesday’s Helping: Alternate Ingredients for Blackened Mango Chicken

Not only for birds

We suggest substituting the chicken in this week’s dish with a hearty type of fish, such as salmon or mahi-mahi.  Or what about grilling up prawns and scallops?  Again, the mango sauce creates a glaze and crust that prevents natural juices from seeping out of the fish or shellfish.  You can skewer the seafood to make shish kabobs.  Make sure to allocate a proportionate amount of time to marinade the alternate ingredients. 

Monday's Bread Bowl: Spicy Hot Tuna Salad

The Mixed Stew is going on hiatus from May 4th thru May 8th.  We hope everyone enjoys a week of hot and spicy repeats. The Mixed Stew will be back on May 11th with even more yummy posts. 

Post from October 17,2011

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.

Tuesday’s Cupful: Background on Spicy Curry Tuna Salad Sandwich w/ Cucumber

 Cool as a cucumber

The Mixed Stew crew has tried more than a few variations of tuna salad sandwiches over the years but this spicy curry tuna salad sandwich really packs some spice.  Yes, we created this sandwich with thoughts of our Spicy Hot Tuna Salad Sandwich as inspiration.  Mixing in curry powder and minced cilantro adds most of the Oriental flavor kick that sets this sandwich a part from the rest.  Remember that curry powder is pungent rather than hot.  Lastly, the sliced cucumber helps tame some of the spiciness with extra veggie nutrition.

Monday’s Bread Bowl: Spicy Curry Tuna Salad w/ Cucumber Sandwich

Hot and cool sea bites

The American classic takes a trip to the Orient in this yummy sandwich.  Here’s the recipe: 

What you will need:

1 cutting board


1 metal spoon
1 mixing bowl
1 sandwich bag
1 serving plate
2 bread slices, whole wheat
1 ½ tablespoons mayonnaise
1 (10 oz) can tuna, drained
 1 cucumber sliced (roughly ¼ inch rounds)
½ tablespoon curry powder
¼ cup green onion, coarsely minced
½ tablespoon fresh cilantro, coarsely chopped
Pinch of salt and black pepper  

Preparation and Directions: 

Combine all ingredients in mixing bowl.  Mix thoroughly.  Position bread slices on cutting board.  Spread a generous layer of seasoned tuna salad on slice of whole wheat bread.  Next, position cucumber slices over tuna layer and cover with second slice of bread to build sandwich.  Place sandwich in plastic bag and seal.  Refrigerate for at least 3 hours then serve cold.     

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’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.             

Tuesday’s Cupful: Background on Stuffed Peppers ala Mexico

A bit of Mexican enchilada

Slicing into one of these stuffed peppers is comfy, like meatloaf, but also spicy like hot tamales.  The carno di toro aka Carmen pepper provides a sweet and peppery skin that acts like a crust to seal in juices for this dish.  Look for the common “longhorn-shape” of these award-winning peppers that often grows longer than 8 inches in length.  We also need to mention that this recipe is a spin on our baked enchiladas recipe.  The green chile verde sauce does the trick in forming a binding ingredient for this rich meal. 

     

Monday’s Bread Bowl: Tuna Stuffed Chili Peppers ala Mexico

Spicy, cheesy, and seafoodie

We recommend this dish if you’re in the mood for some Mexican comfort food that’s spicy but also loaded with seafood flavor.  Here’s the recipe:

1 large mixing bowl

1 metal bowl

Aluminum foil

1 (28 oz.) can green chile enchilada sauce

1 pair metal tongs

1 baking pan

1 whole egg, beaten

2 (12 oz.) blocks, queso fresco, chopped into small cubes

8 – 12 Carmen (Corno di toro-type) peppers

2 (5 oz.) cans of tuna, drained

1 cup spinach, coarsely chopped

1 yellow onion, diced small

3 garlic toes, minced

Olive oil

Cooking and Directions:

Slightly roast peppers on stove-top with metal tongs.  Do not blacken.  Turn as needed.  Create blisters but do not char.  Place peppers in metal bowl and set aside.  Combine cheese, tuna, onion, garlic, and egg in mixing bowl.  Mix well.  Set aside.

Preheat oven at 350 degrees.  Make a lengthwise incision in each pepper.  Remove seeds.  Repeat until all peppers are clean.  Carefully stuff peppers with tuna mixture as shown.  Position stuffed peppers on foil-lined baking pan.  Drizzle tops of peppers with olive oil.  Finally, pour green chile verde enchilada sauce in pan and around peppers.  Place peppers in oven for 1 hour or until cheese starts to brown.  Serve immediately.     

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.     

Thursday's Side Dish: Hawaiian Poke

The Mixed Stew crew is going on a vacay. Meanwhile, we're having a run of old favorites from Guam this week. Enjoy.

Post originally from July 8, 2013. 

A fresh fish delicacy

This dish pops up a lot on The Mixed Stew crew menu.  Fresh fish and simple seasonings make for a unique but unforgettable meal item.

What you will need:

1 wooden spoon

1 medium-sized glass bowl

Plastic wrap

1 lb fresh salmon, sliced into bite-size cubes

1 tbspn green onion, thinly sliced

1 tbspn sesame oil

2 tbspns rice vinegar

Juice of ½ lemon

Pinch of coarse salt and pepper

Preparation and Directions:

Combine ingredients in bowl.  Toss well.  Serve immediately or allow ingredients to marinade overnight before serving.    

Wednesday’s Helping: Alternate Ingredients for Japanese Yakisoba

Remove pork for health

Yes, try making this stir-fry with chicken or shrimp for healthier servings of Yakisoba.  If you wanna go completely meatless, the tofu substitutes well for the pork and shrimp.  Meanwhile, remember that imitation crab provides the seafood taste without the calorie content found in shrimp and other shellfish.  Try adding julienned baby corn, bamboo shoots, or shitake mushrooms for a more satisfying bite.  Lastly, add red pepper flakes, sriracha, or garlic chili paste for a spicier result that’s HOTTER.    

Tuesday’s Cupful: Background on Spicy Adobo w/ Crab Paste

A creamy gravy, too

This version of adobo just might kick the other renditions to the curb.  We sampled this pork adobo at Pampanguena Cafe.  The crab paste and coconut milk form smooth gravy that’s rich and satisfying.  Meanwhile, the diced chiles add an accent that spicy food lovers will enjoy.  The coconut milk accounts for a serving lauric acid, which helps to boost the body’s immune system.  We recommend that you use authentic Bun Rieu Cua to make this adobo.  Remember that a little goes a long way with Bun Rieu Cua.           

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’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.  

Monday’s Bread Bowl: Banana Leaf Roasted Cod

Monday’s Bread Bowl: Banana Leaf Roasted Cod

Island-style roasted fish

The banana leaf wrap helps infuse the steamed cod with an extra green flavor that compliments this typically bland white fish.  Here’s the recipe:

What you will need:

1 cutting board

1 toaster oven/ convection oven w/ baking pan to fit

Aluminum foil

3 (10 inch) banana leaf sections

3 cod fillets

1 lemon, cut in half and sliced

3 table spoons fresh cilantro, loose leaves

¼ cup carrot, cut into bite-sized pieces

¼ cup cherry tomato, sliced in half

½ cup green onion, roughly sliced into 3 inch pieces

3 teaspoons, dried dill

1 tablespoon butter, cut into small pieces  

Coarse salt and pepper

Cooking and Directions:

Set toaster oven at 350 degrees.  Line baking pan with aluminum foil.  Set and center cod fillets on their own banana leaf.  Arrange lemon slices, cilantro, green onion, carrot, tomato, and butter over fillets.  Next, season with salt, pepper, and dill.  Wrap fillets in banana leaf and seal.  Place wrapped fish on baking pan and position in oven.  Let fish bake for 20 25 minutes.  Remove cooked fish from oven and let them rest for 10 to 15 minutes then serve.    

Thursday’s Side Dish: Ichiban Shio Ramen

A special oldie but goodie

The Mixed Stew crew is very happy that it found this unique ramen noodle selection that’s made by Sapporo ICHIBAN.  What makes it a big deal?  Shio Ramen has a cleaner broth compared to regular or “ORIGINAL.”  Shio translates from Japanese into “salt” and that ingredient serves as the main flavor enhancer for this variation of ramen noodles.  Meanwhile, soy sauce acts as the main ingredient in regular Sapparo ICHIBAN.  The clear broth can be refreshing and crisper to anyone’s palette.  We purchased a package of 5 servings for $3. 99 at Great Wall Supermarket.   Also check Lotte Plaza for this variety of instant ramen noodles.    

Wednesday’s Helping: Oysters Rockefeller Options

Instill Creamy Flavors

What else can you do change things up in our recipe?  We suggest adding a spike of wasabi, kimchi sauce, or plain Tabasco sauce to add a hot sting in every serving.  If you need more interesting flavors, add chopped Thai basil, cilantro, or a sprinkle of coriander. Remember that you can use chopped kale or even diced turnip greens if don’t have spinach.  Conversely, use medium-sized clams or even mussels instead of oysters.     

Tuesday’s Cupful: Background on Oysters Rockefeller

Scrumptious seafood bon bons

This dish has roots in American folklore since, based on different stories, it was invented in New Orleans back in 1899.  Antoine Alciatore and his family purportedly served this dish using snails but then switched to oysters and the “Oyster’s Rockefeller” was born.  “Rockefeller” was borrowed from John D. Rockefeller who happened to be the wealthiest man at the time.  The richness of the sauce was reason enough to call it “Oysters Rockefeller.”  The Alciatore family’s recipe remains a secret but many “knock-offs” exist to this very day.  Oysters Rockefeller consists of oysters on the half-shell that are topped with a tasty filling and finished off with a butter sauce and bread crumbs.  The dressed shellfish then get baked or broiled in a hot oven until golden brown.  The Alciatore family’s restaurant remains the oldest in America and the signature dish is still on the menu.  Many recipes call for fresh parsley and chopped green veggies – especially spinach.           

Monday’s Bread Bowl: Cheesy Oysters Rockefeller

Chuck’em and Roast’em

This cheesy Oysters Rockefeller rendition is meant for special occasions.  Here’s the recipe:

What you will need:

1 small bowl

1 convection oven/ toaster oven

1 metal spoon

1 toaster oven w/ baking pan

Aluminum foil

10 raw oysters, on the half-shell

3/4 cup mayonnaise

1/3 cup sour cream

1/3 cup cheddar cheese, shredded

1 cup spinach, diced small

2/3 cup green onion, thinly sliced

2 garlic cloves, chopped small

½ cup Panko bread crumbs

Sprinkle of paprika

Cooking & Directions:

Preheat toaster/ convection oven at 350 degrees.  Combine onion, garlic, mayonnaise, sour cream, cheese, paprika, and spinach in bowl.  Mix well.  Arrange raw oysters on foil lined baking pan as shown.  Carefully spoon in liberal amounts of cheese mixture over oyster flesh in oyster shells.  Top with Panko bread crumbs.  Place oysters in oven.  Bake for 15 to 20 minutes until cheese filling bubbles.  Raise the baking temperature to broil for another 5 minutes to scorch the bread crumbs.  Finally, remove oysters from oven.  Serve immediately.        

Friday’s Last Spoonful: Food Surf

Cookbooks a wonder

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.

The Mixed Stew Crew recommends The MAC + CHEESE Cookbook by Allison Arevallo and Erin Wade for all lovers of this cheesy and rich mainstay.  What makes it special?  Try the Dungeness Crab Mac and Sriracha Mac recipes that are one-of-a kind.

The folks at AMERICA'S TEST KITCHEN have released an updated edition of their TV Show Cookbook.  It’s a lengthy and heavy cookbook that’s filled with yummy dish.  Simple recipes, like the Roast Salted Turkey and Enchiladas Verde, are bound to make anyone’s mouth water.  

Finally, we like Phyllis Good’s FIX-IT and FORGET-IT with over 250 tasty and worthwhile recipes, such as Pork Chop & Rice Bake and Savory Cranberry Chicken.