Friday, May 6, 2011

Basic Rib Rub

When I BBQ ribs, I like to use my basic rib rub. It is a great all around rub.

Here is the recipe..

Basic Rib Rub recipe:

2 tbsp smoked paprika
2 tbsp kosher salt 
3 tbsp sugar 
2 tbsp brown sugar 
1 tbsp ground cumin 
1 tbsp chili powder 
1 tbsp freshly ground black pepper 
½ tbsp cayenne pepper (powder) 
1 tbsp onion powder 
1 tbsp garlic powder 
1 tbsp celery salt 
1 tsp oregano, crushed

You can apply this very liberally depending on the type of crust you would like to have on your ribs or other meats you may be BBQing.

This rub is great with your favorite BBQ sauce. It is definitely finger -licking good.

Until next time....

Wednesday, May 4, 2011

Wild Jungle Pigs on Guam Video

My friend and co-worker, Fire Captain Solomon "Sal" Monteverde, is quite the prolific fisherman and hunter. He also told me that he has a whole herd of wild pigs coming down close to his place where he feeds them fresh coconut practically on a daily basis. This is really unheard of here on Guam. Wild pigs stay away from humans as they are running around with big bulls-eyes on their backs. But Captain Sal provided this amazing video.

As you watch this, remember, these are wild pigs. Also a couple of Guam terms you will hear:  Balaku-mature male pig,  Balaka (slang)-mature female pig. And the young man feeding the pigs is Captain Sal's son, Warren, as Captain Sal narrates the video.

Here's the video:

Captain Sal in the middle with son, Warren, in the camo shorts.

On the other side of the coin, Capt. Sal has been known to harvest a pig or two for......
you guessed it, BBQ!!!!!!

Until next time....

Tuesday, May 3, 2011

Momma's Rub

My wife, Lupe, wanted me to make her a rub without salt. She was trying to cut down on her salt intake. Now that is hard to do, especially when we, on Guam, use a lot of soy sauce.

Anyway, I developed Momma's Rub for her. She definitely loves spicy as you can tell. It was a big hit with her and that is what counts with me.

I thought I would share this with you.

Momma’s Rub

¼    Tsp 5-spice
¼    Tsp Chili Powder
½    Tsp Cayenne Pepper Powder
¼    Tsp Cumin
1      Tsp Garlic Powder
½    Tsp Onion Powder
1/8  Tsp Black Pepper
½    Tsp Salt Substitute
¼    Tsp lemon powder (optional)

This rub is really great on fish and chicken.

Until next time

Mahi Mahi Rub

Hey gang, I developed this rub just for Mahi Mahi (Dorado, Dolphin-fish). It is actually great on any fish. Try it out.

Guam Mahi Mahi caught on Galvez Bank, 21 miles south of Guam

Here is the recipe:

¼ Tsp Cayenne Pepper
½ Tsp Paprika
½ Tsp Chili Powder
1 Tsp Salt (adjust to taste)
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
1 Tsp Black Pepper (fine grind)
½ Tsp MSG (optional)

Let me know how you like it (hopefully you did).

Until next time....

Lemon Finadene- Guam BBQ Dipping Sauce

Like anywhere where there is smoke there is fire. And when there is fire there is BBQ. On Guam where there is BBQ there is finadene.

No BBQ on Guam would be complete without the island's favorite hot pepper dipping sauce, finadene. You can call it the Chamorro (indigenous people of Guam) salsa. It just has to be on the table.

There are many different types of finadene. We've got soy based, coconut, vinegar, lemon, etc. You can even combine a number of them together. This post is about lemon finadene.

Lemon Finadene is my favorite. The tartness of the lemon and the balance of the salt with the other ingredients just makes your taste buds pop and your mouth water when you've got the mixture right.

Believe me, you will know when it is right. Your mouth won't lie.

Here are the ingredients and steps to making this flavorful sauce.....

Ingredients are onion of choice, lemon, tomatoes (optional) garlic, freshly picked hot pepper and salt. 

For one small bowl use about 6-8 cloves of garlic. More if you love a lot of garlic. 

Slice and mince the garlic.

Dice up the tomatoes. I like the sweetness of cherry tomatoes.

Thinly slice the onions and then cut them into about 1 inch. pieces.

De-stem the fresh hot peppers and smash a few in the bowl just enough to get your attention!!!

Then continue this process with the rest of the ingredients blending all the flavors together.

Slice your lemons in half (these are Guam lemons not limes).

Squeeze the lemon juice into your bowl. Fill it up until just below the surface of the ingredients. Then add a little bit of water to balance out the lemon's tartness to your taste. Add salt, and don't be skimpy, to the mix until you can taste the mixture is right. You will know. As I stated earlier, your taste buds and mouth will just water when its right.

Here is the finished product.

You can dip your slices of meat in this or pour it over your BBQ. If you BBQ a whole fish, make enough so that you can pour over the entire fish without drowning it (no pun intended).

I think that you may even find that you will probably head over to the cooler for an ice cold "cocktail", which for some reason seems to complete you wonderful meal.


Until next time....

Monday, May 2, 2011

Mustard Fried Chicken...Guam Style

I love fried chicken. When I came to Guam back in the 80s, I was introduced to a type of fried chicken that was so delicious I couldn't get enough. I found out it was Mustard Fried Chicken.

I remember that it was my brother-in-law, Felix, that fried the chicken that day. I asked him how he made the chicken, and he told me with mustard. I didn't quite understand what he meant so he broke it down for me and here is how it is done.

Here is the line up for all the ingredients.

Make sure you pre-heat your oil over medium heat.

Place you chicken in a mixing bowl.

Squeeze in about 1/2 cup of yellow mustard for one chicken.

The more mustard the better the flavor. On full cup won't hurt your chicken either.

Make sure you get a nice even coating of mustard over the chicken.

In a one gallon zip loc bag, mix in your flour, salt and black pepper. Zip up the bag and shake until well blended.

Grinding in the fresh black pepper.

Place the chicken in the bag, zip it up and shake it until the chicken is evenly coated with the flour mix.

Fry half of the chicken at a time. Make sure it is a nice, golden brown. When you remove the chicken, let it drip for a few seconds before placing the chicken on the cooling rack.

The chicken is allowed to cool. This will also make the chicken crispy as it cools.

Close up of a thigh. The black specs is the black pepper.

There you have it. The mustard, especially if applied very liberal, will give it a flavor all its own. I am sure you will enjoy this twist on an old time favorite.

Let me know what you think by emailing me. Just go into my profile and use the email there.

Until next time....