Instant Finadene Sauce, Nanan Mami Foods Inc. has it and more!!!

Hey everyone, I just learned of this site recently from Facebook. Nanan Mami Foods Inc. offers some of Guam's delicacy sauces such as Guam's favorite traditional finadene dipping sauce. Also offered are lemon powder and other spices used for preparing Guam cuisine. But let's not talk about it, just watch the video by Guam's own Jo Ann Charfauros, reporter for KUAM NEWS here on Guam. So let's roll the film.....

Ms Joan Aguon Charfarous from KUAM in The Mix

So if you don't have time or do not have the ingredients to make your own lemon finadene sauce or any of the other Guam's many finadene sauces, then Nanan Mami Foods Inc.'s Instant Finadene Sauce is the ticket. 

Give it a try. I'm sure you won't be disappointed.

Until next time....

Big Bob Gibson's B-B-Q White Sauce

Bib Bob Gibson's B-B-Q White Sauce

Bib Bob Gibson, hailing out of Decatur, Alabama, was not just a local legend, he is pure and simple, a BBQ legend country-wide. 

Big Bob first started selling his mayonnaise based chicken bbq out of his backyard around 1925. It became so popular up there in Northern Alabama that he eventually opened up a family operated restaurant.

Well his mayonnaise based sauce is the topic of this post. Though this sauce is not popular, yet, here on Guam, that doesn't take away from the fact that this is one fantastic sauce. I have used it on occasion and let me tell you....simply awesome.

It's a real simple process, make your sauce, bbq your chicken or pork and dip your meat into this sauce. You can use it to baste, dip or even marinade your chicken or pork in. This tangy, lemony sauce with a subtle cayenne pepper bite, gives you a flavor that you will not soon forget.

Well, there are a few versions of this recipe but here is one straight from the "Big Bob Gibson's BBQ Book" and there are many more in this book by Chris Lilly, World Champion Pitmaster. You've gotta buy this book.

Here's the recipe:

2 cups of mayonnaise
1 cup distiled white vinegar
1/2 cup apple juice
2 teaspoons prepared horseradish
2 teaspoons ground black pepper
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon cayenne pepper

Mix this all together until it becomes a smooth, creamy sauce.

Here's a photo...


This white sauce is ready for action. Any volunteers?

Here is a video about Big Bob Gibson's World Champion BBQ.

Give the sauce a try. It will definitely leave you with a championship impression.

Until next time....

My Favorite Homemade Barbecue Sauce

We all love to eat BBQ and most of us like a little BBQ sauce on our meat when the time is right. I am no different. Though I don't use BBQ sauce all the time, when the recipe calls for it or when I just get the feeling for some sauce, I'll slather my BBQ with some sauce.

This sauce is one of my favorites. It based on Paul's Southern California's BBQ Sauce recipe that I found on Allrecipes.com @ http://allrecipes.com/Default.aspx.

I changed it around a little to suit my taste. This sauce is not overpowering. It works with you. You can layer it on in the final minutes of grilling, smoking or baking. The more you layer the stronger the taste. But it is a subtle sauce that allows you to control the final outcome. That is why I like it so much. And you can use it with just about any rub or on any type of meat product.

Here is the recipe...

INGREDIENTS:
2 cups apple cider vinegar
1/4 cup ketchup
2 tablespoons finely chopped onion
4 cloves garlic, peeled and minced
1 teaspoon dry mustard
1 teaspoon chili powder
1 teaspoon seasoning salt
1 teaspoon cayenne pepper
1 cup brown sugar
1 heaping tablespoon of cornstarch. 

DIRECTIONS:

1. Place the apple cider vinegar in a medium saucepan, and bring to a boil. Mix in the ketchup, onion, garlic, dry mustard, chili powder, seasoning salt, and cayenne pepper. Stir in the brown sugar. Cook, stirring often, 10 to 15 minutes.

2. Mix the cornstarch with a small amount of water in order to dissolve the cornstarch and pour it slowly into the saucepan with the other ingredients.

3. Reduce heat, and, stirring occasionally, allow the mixture to simmer about 45 minutes, until thickened. Cool before serving.

Give this sauce a try. I'm sure you will like it's sweet and tangy qualities.

Until next time....

BBQ'd Chicken Wings in Sweet Chili Sauce

Everyone loves chicken wings. You can bake them, barbecue them, even broil them. There are many ways to enjoy one of our favorite snack foods. But one of our favorites here on Guam are the Asian Sweet Chili Sauce BBQ’d Chicken wings.

Here is all you need:

2 ½ to 3 lbs of chicken wing drumlets and winglets.

2 cups of homemade sweet chili sauce.

For the Sweet Chile Sauce:

1/3 cup of apple cider vinegar
1/4 cup of water
1/2 cup of sugar
2 fresh hot peppers minced
2 cloves of fresh garlic minced

1/4 tsp salt
1 tsp cornstarch, dissolved in 1 tsp water

Procedure:

1. In a saucepan, combine together the water, vinegar and sugar.
2. Mix together until well blended. Bring to a boil until the sugar has been dissolved.
3. Add the hot pepper, garlic and salt, and boil for another 1 minute.
4. Add the cornstarch and boil until everything has blended together.

5. Allow this to cool before you use it for a marinade.

If you are going to use this sauce for a barbecue glaze, cooling is not necessary.

This makes about 1/2 cup of sauce.

You can adjust the vinegar, sugar and hot pepper to your particular taste however this recipe is usually friendly for all.

This BBQ recipe will take 2 cups of this sauce.

Putting it all together:

Wash and allow the chicken wings to drip dry.

Place chicken wings in a re-sealable plastic bag.

Add in one (1) cup of the sweet chili sauce.

Seal the bag and rotate to make sure the wings are well coated with the sauce.

Chill for at least 4 hours before barbecuing.

Start the fire in your BBQ pit. You want to BBQ with medium heat. This is at about 350° to 450° F. Use the thermometer in the lid/cover of your BBQ pit to measure the heat.

If you do not have a lid thermometer, here is another way to measure your heat. Hold the palm of your hand about 5 inches above the grill. If you can hold your hand there about 5 to 7 seconds, you can consider your heat to be medium.

Take you wings out of the chill box and allow them to reach room temperature before BBQing. This should take about 20 minutes.

Grease up your grill and place the chicken wings down. Barbecue your wings about 15-20 minutes per side but make sure that you constantly turn them so that the sugar from the sweet chili sauce marinade does not burn. Total cooking time should be 30-40 minutes.

The last 5 minutes of cooking, coat the wings with the remaining one (1) cup of sauce for a nice, thick glaze.

Serve with white rice and your favorite sides.

I hope you enjoy this very simple recipe for a great Asian BBQ experience.

Until next time....

Homemade Sweet Chili Sauce Recipe

Buying the bottled Sweet Chili Sauce used for marination and glazing is good. But making your own sauce with fresh ingredients is even better. Here is my Sweet Chili Sauce recipe:

Ingredients:

1/3 cup apple cider vinegar
1/4 cup of water
1/2 cup of sugar
2 fresh hot peppers minced
2 cloves fresh garlic minced
1/4 tsp salt
1 tsp cornstarch
Directions:

In a saucepan, combine the water, vinegar and sugar over medium heat.

Mix together until well blended. Bring to a boil until the sugar dissolves.

Add the hot pepper, garlic and salt and stir until it all boils for about 1 min.

Add the cornstarch and continue to boil until everything has blended in.

Allow this to cool before you use it for a marinade.

If you are going to use this sauce for a barbecue glaze, cooling is not necessary.

This makes about 1/2 cup of sauce.

This sauce is great over BBQ'd or baked chicken and as a dipping sauce for lumpia (Asian springrolls).

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.

Enjoy.

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.

Enjoy.

Until next time....