I spent 8 years over two tours on Guam. There is nothing like going to a village fiesta, a 50 yard long line of tables with the
favorite recipes from all the ladies of the village. Can pretty much find a fiesta every day
An if you are a young, hungry,
POLITE, sailor and you show you aren't afraid to try all the wonderful food, you will get invited to the fiesta's and generally
can meet some lovely young ladies who will show you the beauty of the place that most haoles never see.
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Here is an excellent recipe for a Vietnamese marinate an s0me favorite Chamorro recipes that have become staples around my place and at
gatherings where I am doing the Q
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Viet Pork Chops
Large shallot (Chopped)
3 Garlic cloves (chopped) Music Garlic is freekin the best
1/3 cup packed brown sugar
1/4 cup fish sauce
2 tablespoons dark soy sauce
2 tablespoons vegetable oil
2 teaspoons freshly ground black pepper
4 1/2 inc thick bone in center cut pork chops
Put the shallots, garlic, soy and fish sauce oil and black pepper
into blender to make your marinate
Put the chops into bag, seal (pressing out air) then put in Fridge and
chill for about 12 hours.
Get the grill to a "medium-high" heat or on stove, heat a grill
medium-high.
Remove chops from marinate, let excess drip back into the bag, sesaon
with some salt then grill about 2 minutes per side till lightly charred.
Marinate good with Chicken, and ribs (pork or beef) and I like to
thinly slice some nice tenderloin and marinate in that and wok it
up with peppers, onions and chili's like a spicy mongolian BBQ
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All purpose dipping and marinating sauce from Guam
Fina'denne (finny-dinny)
2/3 cup soy sauce
1/2 cup vinegar
1/4 white onions, diced (green onions or red onions are optional)
4 peppers (donne’sali/boonie pepper)
*Boonie pepper is a pepper that grows wild on Guam, hotter than fire,
it has the same taste as pequin or a nice hot Thai pepper
Mix ingredients in a glass bowl, crush the peppers into it with a fork, and serve.
Great dip for lumpia or any meats and spoon on rice. We called it Chammarro ketchup and used it on pretty much everything we made.
Add lemon juice to the dipping sauce to make Kelaguen, raw, shredded beef, venison,
chicken, shrimp etc is "cooked" in this by the lemon juice.
One of my favorite things is to take some grilled fish (Mahi Mahi or Ahi are favorites nice and flakey) stuff it into some
pita bread an soak it in the Fina'denne.
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Chammaro BBQ Marinate/Glaze for chicken
Marinade:
1 cup soy sauce
1 cup vinegar
1 tablespoon garlic (powder or minced)
1 teaspoon onion powder (or ½ small onion, finely diced)
1 tablespoon brown sugar
1 tablespoon ginger (ground or freshly grated)
1 cup Coca-cola
Glaze:
1/3 cup vinegar
2/3 cup soy sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1 tablespoon corn starch
**Add any of the other optional ingredients used in your marinade
Put all of the marinade ingredients in a large zip lock bag. Seal the bag then shake it up to mix the ingredients together.
Add the chicken to the bag then re-seal. Marinate the chicken for several hours before grilling.
Put the glaze ingredients in a small sauce pan. bring to a boil, whisk it
constantly to keep from burning sugar.
When it thickens, brush it on the cooked chicken
Can double triple etc for fiesta amounts of chow
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Rib BBQ marinate (Beef or pork)
2 cup of soy sauce (we use Kikkoman)
2 cup of vinegar, either white or apple cider
2 medium onion, sliced
1 Bun of garlic, cloves peeled & minced
4 tablespoons of freshly minced ginger
Freshly ground black pepper to taste.
^That is "traditional" I also like to use fruit juices in my marinate. Will use apple cider for pork, orange juice for beef
and mango or peach for chicken.
I also use this marinate in a spray bottle adjusted to fine mist and spritz it on anything I might have in my smoker, low and
slow.
This will do a case of ribs, we used plastic barrell lined with
plastic bag, put in the ribs an left in the fridge at a friendly
bar where we put on feeds frequently.
Longer you marinate the meat the better it turns out IMO
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I'll put up some baking recipes, old school cookies and a recipe for a wheat bread that makes some
of the finest toast you'll ever try
(Old School baking is a bit labor intensive if you buy the damn dough an cut it, but the flavors
of old school are unbeatable )
Also have a recipe for a light crispy pizza crust that is 5x5 , have only shared it a couple times, but
United fans deserve it
