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Do you or someone you know love coconut? I mean, really really love coconut, because if they do, then this stew is perfect for them, as everything but the spices comes from coconuts! Even the broth is made from coconut water. This is probably the heaviest, fattiest stew I've ever made but it's so good too. It looks like chicken noodle soup, even though it obviously isn't and when you eat enough of it, you get a cheesy flavor for some strange reason. But it tastes like coconut. Plus the young coconut meat is shaped so that you could use it as a vessel for the coconut water broth, which is pretty cool. The coconut chips softened during the cooking process too. Now that I think about it, I forgot to add coconut aminos(a soy sauce replacement). There's also coconut flour but that's not necessary for this recipe. My dad didn't like this recipe, he said it was too bland, despite the seasonings I put in. HELPFUL LINKS: Young Coconut Meat in Syrup: www.amazon.com/AROY-D-YOUNG-COCONUT-alloy-coconut/dp/B00582HJEK/ref=sr_1_2_a_it?ie=UTF8&qid=1517159410&sr=8-2& Roasted Coconut Butter: eatingevolved.com/products/sweet-salty-roasted-coconut-butter You will need; For the cooking equipment: A medium saucepot A large saucepot with lid For the coconut water broth: 2 cups coconut water 1 tbsp. lemon juice 1 tbsp. hot sauce(I used Cackalacky sweet potato Hot Sauce) 2 vegetable bouillon cubes For the stew: The coconut water broth 14 oz. coconut milk 15 oz. young coconut meat in syrup(see HELPFUL LINKS) 2 tbsp. roasted coconut butter(see HELPFUL LINKS) 6 oz. coconut chips Pinch of parsley Pinch of onion powder Pinch of garlic powder Pinch of ginger Pinch of black pepper To make the broth: 1. Put the first 3 broth ingredients into a medium saucepot and mix all the ingredients up. 2. Bring the coconut water mixture to a boil. Once the mixture is boiling, add the vegetable bouillon cubes and stir until both cubes have dissolved in the liquid. To make the stew: 1. Put all the stew ingredients into a large saucepot and mix all the ingredients up. 2. Bring the stew to a boil. Once it's boiling, reduce the heat to a simmer and let the stew simmer for 45 minutes. Serve with garlic bread(optional)
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This pan-Asian spam meatloaf is based off of the Filipino dish tosilog and Spam Musubi, plus some additional ingredients I had on hand to make something that is greasy, salty, and delicious! Perfect for the munchies or a hearty breakfast. The Tocino flavored Spam is a limited-edition flavor of Spam, which is popular in Hawaii and the Philippines. So what is Tocino? It's A Filipino style pork inspired by the Spanish that's usually served with fried rice, fried eggs, and pickled papaya. I couldn't find pickled papaya or the dried type at the supermarket so I used canned papaya chunks instead, but they provide a nice sweetness to this very salty meatloaf. Based on past experience, rice isn't the most ideal meatloaf binder, especially if it's fried, but I did have some cornbread on hand, which has nothing to do with tosilog. However, cornbread when crumbled holds any meatloaf together well. Not that canned meat needs something to hold it together but still. So what's up with the Takis and what are they? Takis are Mexican mini rolled tortilla chips that are deeply colored with food dye and not the natural type either, which is why I trashed the bag after recording the video. The fajita flavor says its hot but I'd call it more of a medium spiciness, especially when compared to Flamin' Hot Cheetos, which are lot spicier. Takis have nothing to do with Flipino cuisine although both Flipino and Mexican cultures are adopted from the Spanish. Plus tocino and Takis start with the letter T! The use of the furikake is inspired by the dish Spam Musubi, which is rice and spam wrapped in seaweed, which is one of the key ingredients in furikake. Plus furikake is one of my favorite words. You can find furikake at many Asian supermarkets. As for the vegetable broth, I just had that on hand from a previous video. Healthy this meatloaf is certainly not. It's got lots of salt from the Spam and the fried rice, along with 5 eggs in the entire meatloaf, the most I've ever used in one meatloaf recipe. But hey, YOLO! The meatloaf tasted salty, greasy and crispy, maybe even a little too crispy, at least to my dad anyway- he ended up with one of the few burnt pieces on the meatloaf but he did say the rest of it was more than edible. HELPFUL LINK: Spam Tocino: www.amazon.com/Spam-Tocino-Seasoning-12-Ounce/dp/B01I9M82ZK/ref=sr_1_1_a_it?ie=UTF8&qid=1517082505&sr=8-1& You will need: For the cooking equipment: A large bowl A lasagna pan Nonstick cooking spray For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs 3 fried eggs 1/2 cup cooked combination fried rice 1/2 cup canned papaya chunks 1/2 cup vegetable broth Pinch of furikake(mixture of sesame seeds and seaweed) 1/2 cup crumbled cornbread 1/2 cup crumbled fajita Takis tortilla chips 12 oz. Spam Tocino(see HELPFUL LINK) 1. Put the first 9 ingredients into a large bowl. Crumble up the Spam until it's a ground meat consistency and put it into the large bowl. 2. Mix all the ingredients up until you get a firm meatloaf mixture. 3. Spray a lasagna pan with nonstick cooking spray. Form 2 loaves in the lasagna pan from the meatloaf mixture. 4. Bake the meatloaves in a 350 degree Fahrenheit oven for 60 minutes. Any drink can be turned into a stew, even the cocktails you'd find served at a bar. The stew is based on the Moscow Mule cocktail, which is a mixture of vodka, ginger beer. and lime juice; only, this stew doesn't have the vodka, so it's nonalcoholic and family-friendly. Don't worry, no mules were used in the making of this stew! I found this particular cocktail mixer at a store on a highway rest stop a few months back that only sells locally made products and like I said before, any liquid can be turned into a stew. Or used in a meatloaf, but that's for another day and video. This stew puts a kick in your mouth without the usage of any peppers(save for the black pepper), for it's tart(this cocktail has a pH of 6.0, which makes it acidic) and a tiny bit sour. Full disclosure: I've never had an actual Moscow Mule cocktail in my life, so I have no frame of reference. The inclusion of the star anise pod was really just for the heck of it, since I had it on hand. If it was legal in the US, I probably would've used horse meat in this stew as a literal interpretation of the mule part. But then I think of the fact that horses are used in the Olympics(the Summer games, anyway) and even I kind of find it revolting to eat an animal used in sports, although when it comes to camels(which are used in camel racing), I'm down for that. I didn't have a copper mug which is what this particular cocktail is served in usually, but to make the Moscow Mule experience authentic, you could serve this stew in such a vessel. Note: the Moscow Mule drink is acidic and copper leaches into acidic liquids, which is toxic, so only use a copper mug lined with stainless steel or some other kind of food-grade material!! My dad didn't know what to think of this stew. He had no idea what it tasted like. Least helpful feedback ever. HELPFUL LINK: Moscow Mule cocktail mixer: www.amazon.com/Ficks-Premium-Cocktail-Moscow-2pack/dp/B074MHWYWF/ref=sr_1_2_a_it?ie=UTF8&qid=1516470267&sr=8-2& You will need: For the cooking equipment: A large saucepot with lid A copper mug lined with food-grade material, like stainless steel For the stew: 2 cups vegetable stock 14 oz. Moscow Mule cocktail mixer(see HELPFUL LINK) 1/4 cup lime juice 15 oz. drained black-eyed peas 10 oz. broccoli 10 oz. butternut squash 1 star anise pod Pinch of ground ginger Pinch of marjoram Pinch of black pepper Pinch of salt Serve with garlic bread or wonton strips(optional) 1 Put all the ingredients into the large saucepot and mix all the ingredients up. 2. Bring the stew to a boil on the stove. Once the stew is boiling, put the lid on the pot and reduce the heat to a simmer. 3. Let the stew simmer for 45 minutes. Remove the star anise pod from the stew and discard it. 4. Let the stew cool off for an additional 10 minutes and serve in a copper mug lined with food-safe material, like staineless steel. Shoutout to zone_boy on Reddit for suggesting this wonderful idea of a recipe! This meatloaf wasn't as weird as I wanted it to be. I was hoping to find either a purple, orange, or green cauliflower head and use that as the center but alas, I didn't encounter such a colorful cauliflower at my meat market where I did see them this time last January. So I had to use your garden-variety white cauliflower head. :( But I did find veal, which to me is weirder than chicken, which I also found and the only two dishes most people eat veal with as the star protein are wiener schnitzel or veal parmigana. I've never seen any other type of veal dish served at a restaurant in my life, so in that sense, the fact it's seldom used as the lone protein makes it a tad unusual. Veal is lean meat and to not make this meatloaf dry, I added a s**t ton of thousand island dressing to fatten the dish, on top of the cauliflower head. I didn't have heavy cream on hand so I improvised with a mixture of milk and Icelandic yogurt, which is even thicker than the now ubiquitous Greek type, but Greek yogurt will work just as well. This was by far one of the most memorable dishes I've made on this channel. The fact that there were multiple layers of textures and contrasts made this meatloaf very addicting. It's like cauliflower and meatloaf were made for each other! The addition of the cheese, which I found from this video, elevated this dish to a whole new level. Of course, this being 2018, I used the entire cauliflower from root-to-stem by surrounding the head with the leaves it was attached to. Believe it or not, the cauliflower leaves are edible, provided you cook them for an extended period of time, like an hour in the oven. But I added spinach leaves for a more green color contrast. But my dad thought the meatloaf tasted like lamb, which he isn't wrong about. You will need: For the cooking equipment: A microwave-safe bowl with lid A whisk A large bowl Aluminum foil A deep dish or pan like a jelly roll pan or souffle dish 2 lasagna pans For the ingredients: 1 cauliflower head with the bottom of the core cut off The leaves of the cauliflower head detached from the head itself 1/4 cup water Shredded cheese(I used mozzarella) 2 beaten and whisked eggs 1-2 packets onion soup mix Milk Greek or Icelandic yogurt(can use heavy cream in lieu of the milk and yogurt) 1 lb. ground veal Thousand island dressing or mustard Panko breadcrumbs Spinach leaves Soy sauce Pinch of paprika 1. Pour the water into a microwave-safe bowl and place the cauliflower head face down in the water. Put the lid on the bowl and microwave the cauliflower for 3 minutes. 2. Turn the cauliflower over using 2 forks and cook in the microwave for an additional 3-4 minutes. 3. Poke holes in the cauliflower using the handle of a whisk. Insert the shredded cheese into the holes. 4. Put the next 5 ingredients into a large bowl and mix all the ingredients up until you get a thick mixture that can stick to the top of the cauliflower. 5. Line a deep dish with aluminum foil and pour the thick mixture into the bottom of the lined dish. Place the stuffed cauliflower face down into the mixture. 6. Carefully transfer the cauliflower to a double-lined lasagna pan using the edges of the foil. Turn the cauliflower upside down and you should get something that looks like a brain. 7. Douse the top and sides of the cauliflower with the thousand island dressing or mustard and cover the mustard or dressing with the panko breadcrumbs. 8. Surround the cauliflower head with the cauliflower and spinach leaves. Pour soy sauce on top of the leaves. 9. Sprinkle the top of the breaded cauliflower head with paprika. 10. Bake the cauliflower center meatloaf in a 350 degree Fahrenheit for 60 minutes or until the internal temperature of the meat reaches 160 degrees Fahrenheit. Do not discard the liquid surrounding the meatloaf, it's perfectly edible and very delicious! Man, these cold temperatures have been brutal. Houses in my area weren't meant to be in such frigid weather. It's like that movie The Day After Tomorrow, where NYC is frozen and the library is freezing. That's all I remember from that movie I watched in 10th grade AP chemistry class after the AP exams. A stew, especially a spicy one at that, is perfect for these obscenely cold days. This one just happens to use cinnamon and cinnamon soda(Pepsi Fire) to warm you right up! Well, this stew wasn't Mexican restaurant spicy, it was more like very mild salsa spicy. But it was definitely hot. Pepsi Fire soda was big a few months ago and when you pour it into a cup, it looks like dark lager but then when you pour it into the pot, the pot starts to look like blood or red wine. Artificial colors in mass-produced sodas do some pretty weird s**t to stews, like removing the yellow color of yellow beets. The reason I used a medley of carrots and yellow beets is that I found those at Trader Joe's when I visited right after Christmas. Yellow beets are interesting in that they brown quickly once you cut them, just like an apple. I always love trying new vegetables. Of all the beans I've used in my stews, I think kidney beans are the least hardy because most of them broke in half during the simmering process. My dad didn't know what to make of this stew but he did say it would warm him up on extra cold winter days like these. Makes 4 servings You will need For the cooking equipment: A large saucepot with lid For the stew: 14 oz. carrots(I used a mixture of orange, yellow, and purple carrots) 6 oz. yellow beets(regular beets will work too) 15 oz. drained, white kidney beans 2 cups cinnamon soda(I used Pepsi Fire soda) 2 cups stock(I used beef stock) Pinch of cinnamon Pinch of cayenne pepper Pinch of black pepper Pinch of salt 1 Put all the ingredients into the large saucepot and mix all the ingredients up. 2. Bring the stew to a boil on the stove. Once the stew is boiling, put the lid on the pot and reduce the heat to a simmer. 3. Let the stew simmer for 45 minutes and let it cool off for an additional 10 minutes. It would've been more fitting if I uploaded this video yesterday on New Year's Eve rather than New Year's Day but I was too busy watching live streams of other countries counting down to New Year's. But let's reflect on this past year in the food world in the form of this meatloaf recipe, shall we? This meatloaf has most of the food trends of the past year except for Cinnamon Toast Crunch(representing those shakes at Burger King), ube, watermelon(remember the ice cream stuffed into those watermelon slices?) and sushi representing sushi donuts but I forgot to add those in. Also, I used turmeric instead of activated charcoal, which was really big this past year with black-colored foods, but I didn't want to poop out green stuff(because that's what activated charcoal does). But other than those omissions, I think this meatloaf represents the food trends of 2017 pretty well, though I did wish I bought more jackfruit and made this meatloaf a vegetarian one, but I didn't have enough, so I had to think of some sort of protein that was kind of big this year and chicken was, what with the resurrection of the chicken fries at Burger King. This meatloaf looked a lot like a fruitcake, especially with the avocados in it. It was cheesy and chocolatey but not too spicy either. The pickles added a depth to the taste to the meatloaf and I didn't taste any rose wine. Apparently the part of the video with me tasting the meatloaf got corrupted(it does that sometimes when I transferred the footage from my phone to my laptop), so you might have to put the volume louder during that part. Sorry! My dad didn't taste this meatloaf due to the wine and chocolate in it. Plus it would've been too spicy for his liking. HELPFUL LINK: Unicorn Popcorn: www.amazon.com/Damn-Good-Popcorns-Popcorn-Marshmallows/dp/B0763DM2PN/ref=sr_1_2_a_it?ie=UTF8&qid=1514833631&sr=8-2& You will need: For the cooking equipment: A large bowl A loaf pan Nonstick cooking spray For the meatloaf: 2/3 tbsp. onion powder 2 beaten and whisked eggs(representing cloud eggs) 2 small bags of M&M's(representing freakshakes) 1/2 cup avocadoes 1/2 cup jackfruit(representing vegan meat substitutes) 1/2 cup pickles(representing picked or fermented vegetables) 1/2 cup canned spaghetti(representing spaghetti donuts) 1/2 cup unicorn popcorn(representing unicorn-themed food) 1/2 cup rose wine(representing millennial pink) Pinch of turmeric(representing golden milk) Pinch of salt Pinch of black pepper 1/2 cup breadcrumbs 1/2 cup crushed Flamin' Hot Cheetos 1 pound ground chicken 2 slices American cheese (representing Chipotle's queso) Extra breadcrumbs to hold the meatloaf together 1. Put all the ingredients except for the cheese and breadcrumbs into a large bowl. Mix all the ingredients up until you get a firm meatloaf mixture. If the mixture is still liquidy, add extra breadcrumbs to absorb the excess liquid. 2. Spray a loaf pan with nonstick cooking spray. Put half of the meatloaf mixture into the pan. 3. Top the mixture in the pan with 2 crumbled slices of the cheese and top that cheese with the rest of the meatloaf mixture. 4. Bake in a 350 degree Fahrenheit oven for 60-65 minutes, or until the internal temperature of the meatloaf reaches 165 degrees Fahrenheit. |
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