Churrasco Steak Marinade

I just recently bought the new issue of Grilling, Spring 2011, by Better Homes and Gardens. On page 71, they have an article on Churrasco-Style Ribeyes. Within this recipe there is a great marinade. I just used this marinade on some beef steak I BBQ'd yesterday and it is great!! I christened this marinade, Churrasco Marinade. I know what you are thinking, no imagination. Oh well, I use the KISS method and that works for me.

Here is the marinade recipe:

1 cup of white wine vinegar
1 cup chopped onion (1 large)
1 cup packed fresh cilantro leaves
1/2 cup vegetable oil (I used olive oil)
1/3 cup bottled minced garlic (I used fresh garlic)
1 tbsp Kosher salt
1 tbsp ground cumin
1 tbsp snipped fresh oregano (I have some in our garden)
1 tbsp snipped fresh thyme (I had to used the dried version)
1 tbsp ground black pepper

I placed the marinade in a plastic zip loc bag and added the steak in. I chilled this for about 3 hours, but the longer the better.

I grilled one-inch sirloin steaks using lump charcoal with hickory chucks. I also layed on a light sprinkle of my tri-tip rub. WoW!!! What a surprise!!!

The rainbow of flavors here was fantastic. It was like an adventure of flavor. My wife even commented about all the different flavors she experienced in her steak. She normally doesn't comment. She doesn't have time when she is eating, if you know what I mean.

My wife likes her steak well done and pre-cut.

You have got to try this marinade, if you haven't already. It is a pleasant change. I am going to do this again!!

Until next time....

Chicken Kelaguen Recipe

If you are not from Guam, chances are you have never tried Chicken Kelaguen. Chicken Kelaguen is bascially BBQ'd chicken served "ceviche" style with Guam's special island twist.

You have just gotta try out this recipe. You will love it. And the more hot pepper you put in it, the more you'll go back for seconds.

I recently posted the "how to do" recipe on my BBQGuam blog at http://bbqguam.blogspot.com/2011/05/bbq-steak-chicken-kelaguen-and-potato.html.

If you do dicide to try the recipe out and have questions about it, you can contact me by email. It's listed in my profile.

Good luck and let me warn you, you have got to have plenty of ice cold beer on hand for this dish.

Until next time.

BBq'd Pork Spareribs Because It's Thursday

Just posted BBQ'd Pork Spareribs Because It's Thursday here:  http://bbqguam.blogspot.com/2011/05/bbqd-pork-spareribs-because-its.html

BBQ'd Pork Butt Kabobs

Just posted BBQ'd Pork Butt Kabobs here:   http://bbqguam.blogspot.com/2011/05/bbqd-pork-butt-kabobs.html

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....

Tumeric Chicken (Kadon Pika Mannok Mango' gi Lechen Niyok) in Coconut Milk

Everybody loves to eat chicken. There are a thousand different ways to cook it. Here is one of my favorites that is popular around the firehouse.

Recipe:

Ingredients:

1 whole chicken fryer

1/2 cup Kikkoman Soy Sauce

1/2 cup White Vinegar

1/2 medium Yellow Onion diced

4 medium to large cloves Garlic minced

1 Teaspoon Ground Black Pepper

1 Tablespoon Tumeric Powder 

2-3 Tablespoons of Olive Oil

1 Can 15 oz. Coconut Milk

10 plus fresh hot peppers or as many as you can handle.

Directions:

Cut up whole chicken into bite-sized pieces.

Rinse and drain chicken.

Dice onions and mince garlic and sauté in the olive oil.

Add chicken and cook until browned.

Add the rest of the ingredients except the coconut milk, and cook.

Stir occasionally until chicken is cooked but still firm. Do not overcook chicken. You do not want the chicken falling off the bone.

Once cooked to the right consistency, add the coconut milk and cook for 2 more minutes.

Serve over freshly cooked hot Jasmine Rice. 

Here is a picture of all the ingredients.

Cut the chicken into frying pieces. But I prefer them cut smaller into bite-sized pieces. It is up to you. It will all taste the same.

Dice the onion.

Mince the garlic.

Have your can of coconut milk opened and on stand-by.

Pour in your olive oil, medium heat.

Saute' the onions and garlic until slightly browned.

Drop in your chicken pieces, turn the heat to high.

Cook the chicken until browned.

Pour in your soy sauce and vinegar. Stir this until the chicken is evenly coated. Add the rest of the ingredients and stir.

Make sure you smash up the hot peppers before adding them into the pot. Pour some of  the "soup" mix from the pot into your hot pepper bowl and add that back to the pot. You don't want to waste any of that delicious hot pepper. 

Once everything is in the pot, except the coconut milk, it should look like this. Turn the heat down to low and cook for about 20 min. to 1/2 hour. This should be just enough to cook everything just right keeping the chicken firm and not falling off the bone.

Once it is cooked, then add the can of coconut milk and cook for 2 min. more and your Tumeric Chicken should be done.

Here is the finished product served over Jasmine white rice. Don't use any instant rice. That's just not right!!!!

I hope you try this out. I'm sure you will enjoy it. I cook this every time I come over to the mainland from Guam due to popular demand.

Until next time....