Monday’s Bread Bowl: Grilled Andouille w/ Garbanzo Beans –n- Gravy

Creamed Cajun Sausage

The Mixed Stew offers up a Cajun mix that’s humble yet tasty. Here’s the recipe:

What you will need:

1 cast-iron skillet w/ lid

1 wooden spoon

3 tablespoon cooking oil

½ medium-yellow onion, diced

2 garlic cloves, coarsely chopped

1 ½ lb andouille sausage links, cut into 2 to 3 inch pieces

1 (29 oz.) can garbanzos beans aka chick peas

1 bunch baby broccoli 

1 cup cherry tomatoes

½ cup heavy cream

¼ cup water

½ cup milk

Pinch of salt and pepper

Cooking & Directions:

Heat skillet on medium-high heat.  Add cooking oil, onion, garlic, salt, and pepper.  Sautee ingredients until onion turns translucent.  Stir well.  Toss in andouille sausage.  Let sausage sear and cook for 8 to 10 minutes.  Pour in chicken broth and garbanzos.  Return lid.  Lower heat to medium-low.  Let ingredients reach a slow simmer.  Allow ingredients to cook for another 30 minutes.  Remove lid and stir in milk, heavy cream, and cherry tomatoes, and broccoli.  Let veggies and cream cook through then remove skillet from heat. 

      

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’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

Paprika

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’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'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’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’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.