by Patrick Holian; Photos by Edwin Remsberg Recipes: Finadene Sauce Guam Smoked Ribs Basted in Finadene BBQ Sauce Mannock Kadon Pika (Peppery Chicken) Fish Kelaguen Guam Red Rice This was not a pepper adventure to be taken lightly. It began with a seven hour flight from the mainland to Hawaii, another seven hour flight to Guam, and then …
This is a quick to prepare and unusual seviche. In Ecuador it’s served with cancha, which is a toasted corn but, since it’s not readily available, the popcorn is an American substitution. This seviche is a quick one because you use precooked, frozen, small shrimp. If the popcorn is a bit ” out there” for you, there are a number of other garnishes that are also popular. Garnish with black olives, sliced hard-boiled egg, feta cheese, or a slice of corn on the cob.
2 pounds frozen cooked small shrimp
1 medium red onion, sliced very thin
1 to 2 tablespoons chopped fresh aji chiles, or substitute yellow wax or jalapeño chiles
2 tablespoons chopped fresh cilantro
2 medium tomatoes, finely chopped
3 tablespoons white wine vinegar
3/4 cup lemon juice
3/4 cup fresh lime juice
½ teaspoon salt
2½ cups freshly popped popcorn
Put the shrimp into a colander and run cold water over them for a minute or two to defrost. Drain thoroughly and pat dry with paper towels. Put the shrimp in a nonreactive bowl, add the onion, chiles, cilantro, tomatoes, vinegar, lemon and lime juice, and salt and toss lightly to coat. Cover the bowl and refrigerate for 30 minutes to an hour.
Drain the seviche in a colander. Place the lettuce on individual serving plates and top with the seviche, garnish with the warm popcorn and serve.
Chopped finely, these nuts can be mixed with stuffing for roasted poultry. The nuts will keep for 2 to 3 weeks, refrigerated.
This recipe and others can be found in the following article:
Bugged Out in Thailand!
By Paul Ross
1 clove garlic, minced
1 small red chile, seeds and stem removed, minced.
1/4 cup roasted peanuts
1/4 cup small dried shrimp (available in Asian markets)
1 tablespoon fish sauce
1 tablespoon lemon juice
1 teaspoon palm sugar
1 green papaya, peeled, seeds removed, julienned
2 ounces green beans, cut into ½-inch pieces
1 medium tomato, chopped
In a wooden mortar or pestle, crush together the garlic, chile, peanuts and shrimp.
Add the fish sauce, lemon juice, and sugar and mix well.
In a bowl, combine the papaya, beans and tomato and mix well.
Add the dressing from the mortar and toss.
Wasabi is an extremely powerful Japanese horseradish that can be found as a powder or as a paste in easy-to-use tubes. If using it as a powder, reconstitute it in rice wine vinegar. This tuna should be served medium-rare.
5 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 ½ tablespoons wasabi paste
1 ½ tablespoons grated fresh ginger
1 tablespoon vegetable oil
1 tablespoon minced shallots
1 tablespoon hot mustard
2 cloves garlic, minced
1 serrano or jalapeño chile, seeds and stems removed, minced
- 4 ahi tuna steaks or substitute swordfish
- Asian Chile Slaw
- 1/3 cup vegetable oil, peanut preferred
- 1 tablespoon cider vinegar
- 1/4 cup rice wine vinegar
- 2 teaspoons Thai fish sauce (nam pla), available in Asian markets
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 4 small fresh Thai chiles (prik kee nu), stems removed, minced, or substitute 2 serrano chiles
2 cups finely shredded Napa or regular cabbage
1/4 cup shredded carrots
1/4 cup finely sliced green onions, including the greens
1/4 cup sliced edible pea pods, sliced lengthwise
1/4 cup chopped peanuts
Chopped fresh cilantro for garnish
2 teaspoon finely sliced green onions
Salt and white pepper
In a bowl, combine all the marinade ingredients and allow to sit at room temperature for 20 minutes to blend the flavors.
Place the fish in a single layer in a non-reactive bowl, pour the marinade over the fish and turn to coat. Cover and marinate for an hour at room temperature.
For the slaw, whisk together all the dressing ingredients and allow to sit, covered, at room temperature for 30 minutes to blend the flavors.
Grill the fish over a medium fire for about 10 minutes, turning occasionally, until just done, medium rare. Cut one of the steaks open to check for doneness.
To make the salad, toss together the cabbage, carrots, onions, and pea pods. Toss with just enough of the dressing to coat. Garnish with the peanuts and cilantro.
To serve, place the fish on a plate and serve with the slaw on the side.