Tuesday, December 22, 2009

How Do You BBQ Challenge

You're BBQ Challenge

Hafa Adai and Aloha,

I spent the better half of the afternoon helping two of my good friends hollow out a keg to make a bbq stand. As I stood there there I began to remember all the creative ways we found to grill. So here's the question, 'How do you BBQ?'

I've been throwing around the idea of a $50 giveaway for a 'How Do You BBQ Challenge.' Now please do remember that this is just an idea and has yet to be finalized so don't get to excited.

Rules will be simple, a recipe of your BBQ specialty and a picture of yourself, family or friends. Please keep the pictures tasteful as the recipe and pictures will be posted to the Chamorro Recipes blog but feel free to be creative.

BBQ's on the beach, in the snow, at work outside of course or inside, I know I'm going to regret this but be as creative as you like.

We'll evaluate the recipe and pic, and the winner gets $50. I know 'Lanya Che'lu $50 only?! Hey its a tough economy out there and it is $50 for a recipe you already have with pictures you already took.

Just and idea, let me know what you think, should I receive a decent response then we'll get things going.

Si Pete--

Monday, December 21, 2009

Chamorro Recipes on the Run: Chicken Kelaguen

Chamorro Recipes on the Run: Chicken Kelaguen

I know the sticklers to traditional Chamorro cooking are going to tag me on this but hey is anything traditional anymore?

Use this chicken kelaguen recipe and stuff it into a pita bread to substitute titiyas. Easy? I know. Crazy huh?

Fill 6-8 pitas, place on a serving dish, garnish with green onions and you're done.

Enjoy folks.

Monday, May 04, 2009

Takuwan Recipe


Now I've tried many a home made variety but this one I have to share with the rest of you. For some odd reason Takuwan always tasted the best to me when served with a fried dish. I always liked it along side fried pork chops and hot white rice. I hope you enjoy.

3-4 daikon, sliced

1 1/2 cup sugar
3 tbspns salt
1-2 cup vinegar (brags)
yellow food coloring
1-2 teaspoon pepper
bring to a boil, lower heat and allow to simmer, cool, then pour over daikon

Monday, November 12, 2007

Potato Salad

Potato Salad

5 Potatoes (boil till tender)
5 Eggs (hard boiled)
Pimentos (1/4 cups diced)
Olives (1/4 cup diced)
Relish (1/4 cup diced)
Mayo (1 1/2 cups)
Salt & Pepper to taste

There are so many variations of potato salad that I really don't know which one to put on. This one has to be the one that strikes my taste buds the most. Enjoy!

Some people ask me, "What's the ratio of eggs to potatoes?" Not sure I normally use one egg to every potato (10 potatoes, 10 eggs), but hey that's just me. Remember as you increase the amount of potatoes you will also have to increase the amount of other ingredients listed.

On another note, I prefer using the canned or bottled variety when it comes to pimentos, olives and relish (POR). Why? Simple my friend, convenience! Simple, Easy and already diced.

Not a fan of one or all of the additions (POR), then don't include it or them. No big deal!

Next item on the list, salt. Now I've heard many say "You put salt in your potato salad!" If you don't like salt in your potato salad. Don't put salt. Easy! But salt makes it so much better.


Cut potatoes and eggs into cubes. Place into large container add pimentos, olives and relish. Mix well. Add salt and black pepper to taste. Add mayo. Mix one last time so that the mayo is properly distributed. I caution you not to mix the potatoes too much or else you end up mashing them.

That's it! I hope you enjoy the recipe!

If you'd like, you can save one or two of the yolk portions from the already hard boiled eggs and grate them over the potato salad. (Smooth the surface of the potato salad out first before you begin grating).