Monday’s Bread Bowl: Chamorro Sausage

A homemade link to Guam

Many ethnic cuisines have their own variety of sausage. There is German bratwurst and Portuguese linguica. At nearby supermarkets we can find Mexican, Salvadoran, and Argentinian chorizos. And so, it comes as no surprise that a Pacific island where European seafarers landed has a sausage of its own. The explorer, Ferdinand Magellan, "discovered" Guam and its Chamorro people in 1521. The island was occupied by Spain until 1898. Chamorro sausage has a milder flavor than Spanish chorizo. Additionally, there are no minty or green herbs in Chamorro sausage. Less is more with garlic, paprika, and annatto (achiote) seasoning this yummy sausage. Katsons makes and sells packaged links. Look for Chamorro sausage in the freezer aisle at most of Guam’s grocery stores. Local restaurants may serve a loose meat Chamorro sausage. These restaurants usually serve Chamorro sausage with fried eggs and steamed rice. Here is our recipe for homemade Chamorro sausage:

What you will need:

1 medium-sized bowl
1 wooden spoon
2/3 cup datu puti (Filipino cane vinegar)*
3 lbs ground pork
5 garlic cloves, minced
1 small yellow onion, minced
3 teaspoons paprika
3 tablespoons annatto (achiote) seasoning
2 tablespoons red pepper flakes
3 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons salt
Pinch of black pepper

Preparation:

Place all ingredients in bowl. Mix well. Next, chill seasoned meat in fridge for at least 48 hours. To prepare, heat frying pan on medium heat and coat with a bit of cooking oil, add sausage mixture and brown well. Otherwise, freeze in Ziploc bags for later use.

*Helpful hint: We get datu puti at a nearby Asian supermarket. Palm vinegar also is good for this recipe. In a pinch, apple cider vinegar would be better to use than regular, clear distilled vinegar.

Friday's Last Spoonful: Bean Salad Bonanza

Post from June 25, 2009

Kicking lettuce to the curb
No, we’re not saying get rid of lettuce all together. But, bean salads are a welcome break from the monotony of traditional leafy green mixes. Taste the difference with a blend of garbanzo, black-eyed peas, and butter beans. These can be canned or frozen. Add chopped bell pepper, onions, and green peas to sweeten and spice things up. For our particular mix, we used canned garbanzos and frozen black-eyed peas, butter beans, and green peas. A simple dressing can be made with ½ cup salad oil, ¼ cup water, ½ cup vinegar, 1 teaspoon paprika, a little Splenda, and a pinch of salt. Let the bean salad sit for at least one hour in the fridge to thoroughly marinate before serving. Kidney and black beans are also popular salad beans. Other alternative (non-bean) additions: corn, tofu, chopped apple, or chopped white radish.

Gobble! Gobble! Gobble!

Happy Thanksgiving to all Mixed Stew readers. We hope you have a fun and filling holiday. CHEERS! Here is a fun site so turn up the volume and listen to the Muppets.

Wednesday's Helping: Sugarless Pumpkin Pie

Post from November 9, 2009

A luscious dessert with sweetness and spice

The rich, creamy, and very sweet flavor of a slice of homemade pumpkin pie might have high calorie levels and sugar content. We tried this rendition of sugarless pumpkin pie last Thanksgiving and were delighted with the results. Assemble all the right ingredients and follow the directions to a HungryGirl recipe. (Thanks, HungryGirl.com!) Our suggestion is to use a store-bought, reduced-fat, graham pie crust to save time. The proof is in the strong pumpkin flavor and rich texture of the “sugarless” pumpkin custard. We have to give HungryGirl kudos for this sweet and “sugarless” holiday pie.

Tuesday's Cupful: Quinoa

Post from Thursday, July 2, 2009

A grainy solution to avoid carbs

Cooked quinoa (keen-wa) absorbs flavors like rice does. Its texture helps carry and extend flavors. Use quinoa instead of macaroni in salad. Use it as a substitute for rice, potatoes, and pasta in your meals. I have cooked quinoa in an automatic rice cooker, and the method works. To give the grain some flavor, use a low-sodium chicken broth, some chopped onions and/or garlic in the cooker just as you might do with rice. The ratio of liquid to quinoa is about 3:1. Another possibility for the grain: Use cooked quinoa as a substitute for rice in Asian-style fried rice.

Monday's Bread Bowl: Collards and Smoked Turkey

The Mixed Stew is on hiatus for the holiday. We are serving up oldies but goodies (re-runs) for the whole week. Also, each one can serve as a Thanksgiving dinner dish. Happy Thanksgiving.

Post from Thursday, October 8, 2009

A healthy option to break with tradition

Count on this hearty veggie dish to satisfy comfort food cravings on cold autumn days. Collard greens simmered with smoked meats is familiar to Southern cooks. But to attempt a healthy angle on the traditional dish, use smoked turkey wings as the flavoring component instead of smoked ham. There is little sacrifice regarding taste. Smoked turkey wings are just as good as smoked pork in this particular dish. Serve as a side dish at dinner. This is real comfort food.

What you will need:

1 large pot with lid

1 wooden spoon1 smoked turkey wing, pulled apart

2lbs collard greens, chopped

1 1/2 teaspoons sea salt

1 teaspoon hot pepper flakes

2 garlic cloves, chopped

1 small yellow onion, chopped

4 cups water

2 tablespoons olive oil

1 tablespoon vinegar

Cooking and Directions:

Wash collard greens and let drain. Heat pot on medium-high heat and pour oil in pot. Once pot is hot, toss in garlic, onions, pepper, turkey wing pieces, and salt to cook. Sautee and let onions turn translucent. Pour in water and bring to a rolling boil. Then place collard greens in boiling water. Once water returns to a boil, lower heat so that contents are at a simmer and then cover pot. After 15 minutes, add vinegar. Leave pot on medium-low heat for additional 30 minutes. Stir everything occasionally.

Friday’s Last Spoonful: Tofurky & Gravy Soda

Pop! Pop! Fizz! Fizz!

That’s right. Jones produces a novelty soda that’s a bit off-the wall and just right for the holiday season -- for some folks, maybe. The Mixed Stew crew is still weighing if it's a winner. It’s a “Tofurky & Gravy Soda.” The label says, “We created this special soda for all you veg-heads out there.” The light caramel color even resembles gravy. Expect a slight licorice flavor that reminds drinkers of herb-seasoned turkey. The taste abruptly stops short of savory. The carbonation provides a refreshing experience. Try it out for a surprise this Thanksgiving. (If you dare.)