Thursday, May 12, 2011

How about just some salad??? Are you for real?

You know sometimes you just have to take a break from eating meat. You just can't always be a carnivore. And I'm so tired of going to bed so full that I can't roll over in bed because my stomach is so full it's stopping me from rolling over. Now that's bad.

Well, my wife and I try to eat only salad for dinner once a week. At least we try to. And tonight was the night.

Here is a picture of what we ate:



We've got the greens made up of baby spinach, green leaf and iceberg lettuce. There are also julienned carrots in there. On the "outskirts" we have hard boiled eggs, cherry tomatoes, cheddar/jack shredded cheese, cilantro and the left over jerk chicken chopped and warmed up. I just couldn't stay away from the BBQ. We served this with Feta cheese, and a whole smorgasbord of dressings.

I felt so healthy after this one plate meal.

I am so ready for some serious BBQ now. Can't wait til tomorrow!!!

Until next time....

Wednesday, May 11, 2011

Making Bunelos Dagu (Making Yam Donuts) on Guam


Typically once a year on Guam, the harvesting of Dagu (Yam) occurs. Usually around the Thanksgiving/Christmas holiday season. One of the local favorites from the Dagu are Bunelos (donuts).

Here is our family video, unedited, on all the steps from the harvesting of the Dagu to the eating of this delicious holiday favorite. I apologize for the video quality as I lost resolution on the conversion.

video

And that's how it's done.

Though it is not the professional production, I hope you found it interesting and informational.

Until next time....

Tuesday, May 10, 2011

Rueben's Jerk Rub



I love Jerk BBQ. It's famously from Jamaica. On Guam, we have our very own Jamaican restaurant. The name is Jamaican Grill (what else would you name it?). They have a fantastic menu. Everything is great. It is probably my favorite restaurant on Guam. http://www.jamaicangrill.com/flash/index.html

But when I don't have time to go out and eat and I am craving for some jerk, I do it myself. The key is the rub. This is my own concoction and I call it Rueben's Jerk Rub. Here is the recipe:

1 tbsp 5 Spice
1 tbsp Dried Thyme
1 tbsp fresh course ground Black Pepper
1 tsp ground Cinnamon
1 tsp Garlic Powder
1 tsp Kosher Salt
1/2 tsp Sea Salt

This recipe is not too salty at all. That is my usual style. Leaves plenty of room for error and adjustment to the individual taste.

Yea Mon it's good!! Try it Mon.

Until next time....

Sunday, May 8, 2011

Where's the Beef??


If you are a true BBQ fanatic like most of us are, I'm sure you would be grilling or smoking some type of beef at least once a week. Some of you probably more often than that. But we need to change that beef menu as often as possible. Didn't someone say, "Variety is the spice of life?" I'm sure they had to be talking about BBQing beef.

I find myself referring to this site every now and then for new ideas on how to spice up a beef dish. The site name is "Beef for Food Service Professionals"  http://www.beeffoodservice.com/recipebrochures.aspx.

Here is one of the download-ables on their web site:


And of course I am sure all you BBQers would be interested in this download-able document:


Give their site a looksie. There is a lot of great stuff here. I'm sure you'll find something you will want to try.

Until next time....