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Posts Tagged ‘chamorro’

  1. Chamorro Red Rice

    March 19, 2012 by brett

    FYI: I’m in the middle of updating this recipe. I’ve had too many disasters, so consider this recipe problematic prone for now. Will post again as soon as I can get it right and duplicate good results reliably. Thanks!

     

    This dish relies on annatto seeds, not tomato, for its distinctive orange-redness and smoky, earthy flavor. It’s a classic accompaniment to Chamorro-style barbecue at fiestas. Everyone adds their own touch to this dish: bacon, hot peppers, peas, etc. (more…)


  2. Chicken Kelaguen

    March 19, 2012 by brett

    Kelaguen can be made with other protein sources, but chicken seems to be the favorite at the various fiestas, barbecues, and parties I’ve attended. Traditionally, the chicken is barbecued first, but to save time, I boil the chicken and then brown it in a dry skillet to achieve a similar effect. I picked up this tip from Annie, a great chef by all accounts and a member of our gracious “host” family in Saipan. (more…)