Celebrate Star Wars Day With Spicy Mandalorian Stew

 by Beth Keating

Lifestyle

DisneyBizJournal.com

May 4, 2023

 

Dedicated Star Wars fans know that today, May 4th, is known as International Star Wars Day.  (Why, you ask?  May the Fourth… May the Force…. Hear it?)

  
To honor the day, we went back to our trusty Star Wars Galaxy’s Edge cookbook to see what could be fun to serve for dinner today. Since the third season of The Mandalorian recently wrapped on Disney+, and we’re big Mandalorian fans, we flipped through the recipes to see what might have been interesting to Clan Mudhorn, carefully avoiding any of Din Grogu’s preferred frog’s legs.

We think Din Djarin might have enjoyed the dish we eventually chose, “Spicy Mandalorian Stew.” We know we did.  It is spicy, but the apples in the dish lend a slightly sweet undertone to balance it out.  Maybe have a nice crusty loaf of bread nearby just in case.    

 

If you aren’t familiar with the Star Wars Galaxy’s Edge: The Official Black Spire Outpost Cookbook, it is a fun read. Chef Strono Tuggs, known as “Cookie,” is the head chef at Maz Kanata’s castle, and he is the “voice” behind the recipes in the Black Spire cookbook. Cookie quotes in the book, “Food is art,” and the Star Wars Galaxy’s Edge cookbook is art indeed.  Even if you have no intention of actually whipping up any of the admittedly sometimes strange recipes in the book, the photography and illustrations in the book are beautiful to flip through, and the backstories sprinkled among the recipes add a whole lot of depth to the Star Wars universe.  (The book is brought to you, in the real world, by Chelsea Monroe-Cassel and Marc Sumerak.)

Chef Cookie warns that this traditional stew is “so blazin’ hot it’ll burn the hair right outta your nostrils. This old Mandalorian gem is known in their native tongue as tiingilar – I ain’t fluent in Mando’a, but I assume it roughly translates to ‘eat at your own risk.’”   Cookie councils that this spicy stew has the potential to make even the hardiest Mandalorian sweat themselves right out of their armor.

 

The recipe itself is a quick prep; most of the cook time is in the simmer.  Give it a try. You can always cut down the amount of heat in the dish for the younglings in your clan! This is the way.

 

Ingredients:

2 tablespoon olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 pound boneless, skinless chicken thighs, roughly chopped

1 medium red apple, cored and diced

3 tablespoons all-purpose flour

2 carrots, roughly chopped

1 purple potato, roughly chopped

2 teaspoons garam masala

2 tablespoons curry powder

2 tablespoons tomato paste

1½ tablespoons sugar

2 tablespoons soy sauce

4 cups chicken broth

½ cup pearl couscous

 

Directions:

1.    Heat the olive oil in a large saucepan over medium heat, then add the onion, garlic and ginger.

2.    Cook for a couple of minutes, stirring occasionally, until soft and fragrant, then add the chicken. Stir occasionally until the meat is browned on all sides.

3.  Add the remaining ingredients and cook, covered, for about 30 min, until the vegetables are soft. Serve hot.

 

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Beth Keating is a theme parks, restaurant and entertainment reporter for DisneyBizJournal.

Wondering What To Do With That Extra Zucchini in Your Garden? Take a Page From Galaxy’s Edge!

by Beth Keating

Review/Recipe

DisneyBizJournal.com

July 15, 2020

It’s mid-summer, and as anyone with a garden knows – it’s abundance-of-zucchini season!  What to do, what to do…

For a little Disney-inspired fun, we turned to the Star Wars Galaxy’s Edge: The Official Black Spire Outpost Cookbook by Chelsea Monroe-Cassel and Marc Sumerak.  According to the author-chefs of the guide, there is a veggie on the planet Takodana called zuchii that is remarkably like our earth-bound zucchini. 

Chef Strono Tuggs – the head chef at Maz Kanata’s castle who is more colloquially known as “Cookie” – is the food artist and “voice” behind the recipes in the Black Spire cookbook, and he recommends serving some deep fried zuchii sticks with a tangy dipping sauce. According to Cookie, this recipe “can make even a novice chef look like they studied under the great Jibbous of Zenn-La.”  

Give it a shot. What can you lose except a few more of the abundant zucchini in your backyard garden?

Fried Zuchii

Ingredients:

oil for frying, such as canola

¾ cup panko breadcrumbs

1 cup grated parmesan cheese

Pinch each of salt and pepper

½ cup all-purpose flour

1 egg, beaten

1 tablespoon buttermilk

2 medium zucchini, cut into 3-inch sticks

1.    Fill a medium saucepan with about 2 inches of oil. Place over medium heat and warm to 350 degrees F. Line a plate with paper towels.

2.   Combine the breadcrumbs, Parmesan cheese, salt, and pepper in a small bowl. Put the flour in a second small bowl and the beaten egg and buttermilk in a third.

3.    Working a few pieces at a time, dip the zucchini sticks first in flour, then egg, and finally in the breadcrumb mixture.

4.    Lower the breaded sticks into the hot oil and fry for a couple of minutes, flipping occasionally, until dark brown on both sides.

5.    Transfer the sticks to the prepared plate to drain.

Chef “Cookie” quotes in the book, “Food is art.”  Even if you aren’t a foodie, the photography and illustrations in the Star Wars Galaxy’s Edge: The Official Black Spire Outpost Cookbook are beautiful to flip through, and the backstories sprinkled among the recipes are fun to read. 

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The Star Wars Galaxy’s Edge: The Official Black Spire Outpost Cookbook by Chelsea Monroe-Cassel and Marc Sumerak is not currently available at shopDisney.com, but can be found at Amazon.com.  (DisneyBizJournal does not receive any compensation from the sale of the book – we just like it!)

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Beth Keating is a regular contributor to DisneyBizJournal.

Enjoy Some Zoochberry Surprise from Black Spire Outpost for May the Fourth

by Beth Keating

Review/Recipe 

DisneyBizJournal.com

May 3, 2020

May 4^th is International Star Wars’ Day, and I offer, “May the Fourth Be With You.” (I heard a few of you answer, “And also with you,” didn’t I?)

For Christmas this year, my son gave me Star Wars Galaxy’s Edge: The Official Black Spire Outpost Cookbook. With all this downtime for the stay-at-home quarantine, we thought we’d dig in to the cookbook and create a few dishes from off world. Getting some of the ingredients for the recipes has been a bit of a challenge with our stripped-shelf grocery stores, but one of the desserts we were successful in pulling off was “Zoochberry Surprise.” I did have to substitute plain graham crackers for the chocolate ones that were unavailable, but otherwise the recipe went off without a hitch.  It was simple to make, and delicious.

Star Wars Galaxy’s Edge: The Official Black Spire Outpost Cookbook was written by Chelsea Monroe-Cassel and Mark Sumerak, with photography by Ted Thomas. And the photography is delightful!  Even if you never make a single recipe in the book, the photos are drool-worthy, and merit a page-through just for that.  

In true Disney fashion, each recipe also comes with its own backstory, part “history” and part color commentary. It is just as much a story book as it is cookbook. Author Chelsea Monroe-Cassel gives you a tour guide’s trip through some of the businesses on Batuu before offering up recipes from the proprietors of the establishments at Black Spire. Chelsea has also written cookbooks for Game of Thrones, Overwatch, Firefly, and World of Warcraft. Marc is an Eisner and Harvey Awards nominated writer and editor who has worked with the Marvel, Star Wars, Harry Potter, and Firefly franchises. He is also credited with the books Star Wars: Droidography and Star Wars: The Secrets of the Jedi.  The cookbook is available through Amazon.  

Zoochberry Surprise

Backstory, in a nutshell? Zoochberries used to be grown on a number of worlds, but have become expensive because of differences in trade routes and a fall-off in harvest locales. The cook has substituted other less expensive berries, and no one can tell the difference (hence the more mundane strawberries and blueberries).

Ingredients:
Crust:
1 1/2 cups chocolate graham cracker crumbs
2 tablespoons brown sugar
1/2 cup (1 stick) butter, melted

Sauce:
10 ounces mixed berries, such as blueberries, strawberries, and raspberries, plus more for garnishing
1/4 cup granulated sugar
1 teaspoon lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon ground ginger

Filling:
1 cup heavy cream
1 pound cream cheese, softened
1/2 cup powdered sugar
Dash of vanilla extract
1/2 teaspoon lemon juice 

Instructions: 

1.  Line an 8-inch-square baking pan with aluminum foil, leaving enough overhang to help pull the dessert out of the pan when you are ready to serve.

2.  To make the crust: In a medium bowl, combine the ingredients for the crust. The mixture should be a little wet, and hold its shape when squished. Press this layer into the bottom of the pan.

3.  To make the sauce: Combine all the ingredients in a medium saucepan over medium heat and cook until the berries have broken apart, about 15 minutes. Strain into a small bowl and refrigerate to chill.

4.  To make the filling: In a small bowl, beat the heavy cream until it forms stiff peaks, then set aside. In a medium bowl, beat together the cream cheese, powdered sugar, vanilla and lemon juice. To this mixture, stir in one-third of the whipped cream, then gently fold in the remaining whipped cream. Pour this mix over the crust in the pan, then set aside. Once the berry sauce is cool, gently pour it over the cream layer. Using a bamboo skewer or a butter knife, make swirled designs in the top of the dessert. Refrigerate for at least two hours. When ready to serve, gently lift out of the pan and cut into squares. Garnish with berries.

Beth Keating is a regular contributor to DisneyBizJournal.