Chamorro Style Corned Beef with Tomatoes and Green Beans


Simple as a can of corned beef or “latan katne” can be, it is turned into a satisfying meal that is sure to please everyone!  With a few ingredients, my recipe is easy, quick, and satisfying to any tummy, give it a try……

 

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1/2 small Onion, chopped
2 whole Garlic, finely chopped
1 Tbsp. Vegetable oil
2 cans Corned Beef (your favorite brand, I love Ox & Palm)
1 1/2 tsp. Garlic powder
1 1/2 tsp. Onion powder
3/4 tsp. Black pepper
1/4 tsp. Salt, more if needed for taste
1/2 tsp. Accent
2 – 3 (14.5 oz.) cans Cut Green Bean, drained
1 (15 oz.) can Tomato Sauce
1/2 cup Water

 

In a large skillet or pot, heat the oil on MEDIUM HIGH.  Add the onions and garlic and allow to cook for about 2 – 3 minutes, until translucent.  Add the cans of corned beef and stir to combine well with the onions and garlic.

 

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Add your seasonings, stir well to combine.  Add the drained green beans, and stir well.

 

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Finally, add the tomato sauce and water; stir well.  Bring this to a boil, reduce heat to MEDIUM and allow to cook for about 5 – 10 minutes.  Taste and adjust seasonings accordingly.  Serve on a bed of steamed white rice.  ENJOY!

 

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EASY POT ROAST


POT ROAST, was a staple meal growing up and now has become a favorite for my family as well.  This recipe is so simple and full proof that you’re gonna laugh at how easy it is to prepare.  It has been my “go to” recipe for years.  With the help of a slow cooker or crock pot, it’s definitely going to become a handy recipe for those who work and don’t have time to make a home cooked meal.  Give this recipe a try and watch it become your “go to” recipe as well…..

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1 (4 – 4 1/2 lb.) Chuck roast
1 (26 oz. can) condensed Cream of Mushroom soup
1 envelope Lipton Onion soup
1/2 tsp. Salt, to taste
1 tsp. Pepper
2 tsp. Garlic powder
2 tsp. Onion powder
1 tsp. Accent
Vegetable Oil
Potatoes
Carrots
2 tbsp. Cornstarch
2 – 3 tbsp. Water

Season the roast lightly with salt, black pepper, garlic powder, onion powder, and Accent.

NOTE:  The seasonings ingredients listed will be used IN the gravy mix.  Season the meat to your liking.

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Heat the oil in a deep fry pan on Medium high heat.  Place the roast into the pan.  Brown each side evenly.

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While the roast is browning, prepare the gravy portion.  In a medium mixing bowl, combine the cream of mushroom soup, the Lipton onion soup, and the measured seasonings.  Stir to combine well.

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Pour some of the soup mix into the bottom of the crock pot basin.

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Place the browned roast onto the soup in the crock pot.  Pour the rest of the soup mixture over the top of the roast.

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Cover the crock pot and allow to cook on LOW heat for about 6 – 7 hours.

NOTE:  After cooking for about 3 – 4 hours, add in your vegetables, potatoes, carrots, celery; etc.  Stir to combine within the gravy.   I didn’t add any vegetables to this particular roast.

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After the roast is cooked and tender, remove it from the gravy.  Allow it to sit for about 10 minutes before slicing across the grain.

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Bring the temperature of the crock pot to HIGH.  Remove any excess fat from the gravy portion.  Make a slurry mix using the cornstarch and the water and stir to combine.  Using a whisk, pour this mixture into the gravy and stir to combine well, removing any lumps.  Taste the gravy and adjust the seasonings accordingly.

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Return the slices of roast back to the crock pot, and allow the gravy to thicken slightly.  SERVE!

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Chamorro Bisteak, version 1


BISTEAK CHAMORRO! This is a version that I make often; it’s quick and easy and definitely makes the tummy happy! Another island favorite that is made in several different ways.  Give it a try, I’m sure it’s bound to be your favorite too! I’ll post my other variations soon.  ENJOY! 😉

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1 small Onion, thinly sliced
6 fresh Garlic, finely minced
2 Tbsp. Vegetable oil
1 1/4 lbs. Beef chuck roast, sliced thinly, against the grain
1/4 cup White vinegar
1/4 cup Kikkoman soy sauce
1 tsp. Black pepper
1/4 – 1/2 tsp. Salt, to taste
2 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Accent seasoning
3 stalks Green onions, sliced into 1-inch pieces
2 Tbsp. Cornstarch
3 Tbsp. Water

In a medium sized bowl, combine the thinly sliced meat with the soy sauce, vinegar, and seasonings.

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Toss the meat then set this aside, covered, and allow to marinate for about 30 minutes.

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Once you’re ready to cook the dish, heat up the oil in a large pan on MEDIUM HIGH heat.  Add the garlic and onions and stir to cook until somewhat translucent.

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Add the marinated meat and stir to combine well with the onions and garlic.    Cover the pan and reduce the heat to MEDIUM LOW.  Allow the meat to cook for about 20 minutes, stirring often between cooking time.

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After about 20 minutes, remove the lid and taste the broth.  You should have more meat juices at this point.  Adjust seasonings to your taste, if needed.

Make a slurry with the cornstarch and water, making sure to stir and dissolve the cornstarch.  Pour this into the meat mixture and stir to combine well.  The meat juices will thicken right away.

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Add the green onions and stir to combine. Allow the dish to cook for about 3 – 5 minutes or until green onions have cooked.  Stir often.  Remove from heat and serve alongside some steamed white rice.

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Crockpot Oxtails with Gravy


This is another one of those “throw together” recipe that always turns out delicious.  But because my kids still shun at the site of Ox “tails”, lol; I had to cater the dish so that they would eat it as well, my answer to this was adding a small piece of chuck roast to the recipe.  Just know that you can omit the oxtails and just use a larger piece of chuck roast, but make sure to use equal amounts of meat posted in the ingredients.

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2 1/2 lbs. Oxtails
2 lbs. Chuck roast
1 (26 oz. can) Cream of Mushroom soup
2 pkgs. Lipton Onion soup (1 whole box)
1 1/2 tsp. ground Black pepper
1 Tbsp. Onion powder
1 Tbsp. Garlic powder
2 tsp. Salt
2 tsp. Accent
1 cup Water

The first thing you’ll need to do is add some color to the chuck roast and oxtails, by browning them in a bit of oil.  Just fry until browned in color.

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Place the meats into a large crockpot (I have a 7 quart).

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In a small mixing bowl, combine the remaining ingredients.  Stir to combine well.

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Pour this mixture over the meats in the crockpot and stir to combine well.  Allow this to cook on LOW heat for about 6 – 7 hours or until tender.  Taste the gravy and adjust seasoning if needed.  SERVE over rice.

NOTE:  If you’d like a thicker gravy, remove the meat from the gravy and set it aside.  Mix a slurry of cornstarch and water and add it to the crockpot on HIGH heat, stir to combine well, allow gravy to thicken.  Return the meat to the crockpot.

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Brands I used:

lipton cream of mushroom

Family’s Favorite Chili


One can’t have too many Chili recipes, can they? I know I can’t.  In fact, this is another one, of several that I enjoy making!  It’s actually my family’s favorite, full of flavor, with just a little kick…..Serve it up with lots of Sour cream, shredded Cheddar cheese, diced chilies, Frito corn chips, or on your favorite Nachos!  Give this recipe a try and see why it’s a FAMILY FAVORITE!  😉

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Serve up my Chili garnished with Mexican Crema, grated Cheddar cheese, more diced chiles. Make up a batch of my Cornbread to go with the Chili.

2 lbs. Ground beef
1 medium Onion, chopped
4 whole Garlic, finely minced
1 stalk Celery, diced
1 1/2 Tbsp. Cumin powder
3 – 4 Tbsp. Chili powder
1 1/2 tsp. ground Black pepper
1 Tbsp. Salt, to taste
1 tsp. Accent
1 (15 oz.) can Kidney beans, do not drain
1 (15 oz.) can Pinto beans, do not drain
1 (14.5 – 15 oz.) can Diced tomatoes, do not drain
2 ( 4.5 oz.) cans diced Green chiles
1 (29 oz.) can Tomato sauce
1 (15 oz.) can Corn, drained (optional)
2 cups Water
3 Tbsp. Masa Harina flour
7 Tbsp. Water

In a large pot, on MEDIUM HIGH heat, brown the ground beef. Remove from heat and drain in a colander. Return the beef back to the pot and on MEDIUM HIGH heat, add the onions, garlic, and celery. Stir to combine well and allow to cook for about 3 minutes.

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Add the seasonings and stir to combine well.

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Add the diced tomatoes, both cans of beans, and the green chiles; stir to combine well.

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Pour in the tomato sauce and the water, stir to combine well. Bring the chili to a slight boil. Cover and reduce the heat to LOW and allow to simmer for about 2 hours. Stir often in between cooking time.

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After about 1 hour of cooking time, add in the drained can of corn, if you’re using it. Stir to combine and continue cooking covered until cooking time has ended.

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Once cooking time has ended, taste the chili and adjust the seasonings, if needed.  Make a slurry, by combining the 3 tablespoons Masa harina with the 7 tablespoons water.  Stir to combine well and remove any lumps.

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Now, bring the chili back up to a slight boil and pour the slurry into the chili.  Whisk to combine the slurry with the chili; this will thicken it slightly.  Allow to boil for 1 minute then remove from heat.  SERVE and ENJOY!

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BBQ Korean Beef Shortribs (Kalbi or Galbi)


BBQ’ed beef of any kind is amazingly delicious, but for those of you who have never tried Korean beef barbeque, you’re in for a special treat.  My recipe is simple and easy and can definitely be used with other cuts or types of meat.  The key is to marinade your meat for the specified amount of time, preferably overnight and to grill them using charcoal.  Give my recipe a try and prepare yourself for an amazing BBQ.

 

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1 1/2 cups Kikkoman Soy sauce
3/4 cup granulated White sugar
1 tsp. Accent
1/4 cup Sesame oil
6 – 8 cloves Garlic, minced
1 bunch Green onions, sliced
2 Tbsp. toasted Sesame seeds
1/2 tsp. Red pepper flakes
3 – 4 lbs. Beef short-ribs

To begin, wash and pat the ribs dry. Trim away all large areas of fat off from the beef ribs.  Now we need to “butterfly cut” the beef ribs so that they can cook easier and quicker.  Start with a sharp knife and along the thickest part of the meat nearest the bone, slice the meat through, leaving about 1/4-inch from the edge, DO NOT SLICE all the way through! Open the meat up “butterfly” style as shown below.

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Now, “butterfly” the piece you just sliced by repeating the same step, making sure to not slice all the way through. See picture below.  Continue this procedure with the rest of the beef.

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Now in a medium sized mixing bowl, let’s make the marinade.  Add soy sauce, along with the rest of the ingredients; stir to dissolve the sugar and combine well.

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Pour this mixture over the shortribs and mix to combine coating the beef.

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You can either cover and keep the ribs in the large bowl and marinate them that way OR pour them into ziploc bags and place them onto a baking pan, just in case the bags leak; and into the refrigerator to marinate for about 4 hours but preferably overnight!  Make sure to turn the beef often throughout the marinating time.

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When you’re ready to cook the beef, get your grill nice and hot; preferably a “CHARCOAL” grill and cook them until they are done, make sure to turn often!  These can also be cooked on your regular propane/gas grill.  Serve with your favorite sides.  I’m going to enjoy them with Chamorro Red Rice and Chamorro Cucumber Salad.  😉

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VARIATIONS: Try this marinade on boneless, skinless thighs, steaks, pork or any other types of meat.  LA Kalbi style short ribs, which are usually the most common type you’ll find in your local supermarkets, are also a favorite to use with this recipe.

LA cut style shortribs

LA cut style short ribs

 

Corned Beef Patties


One thing I can say about Pacific islanders is that they can come up with all sorts of ways to prepare a canned meat! Whether it be Spam, tuna, salmon and in this case; corned beef. I added potatoes into the mixture to give it a “hash” type of flavor.  I love making and serving this for breakfast, but you can enjoy it for lunch and dinner as well.  😉

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1 regular sized can Corned Beef, any brand
3 medium Potatoes, peeled, cubed, and boiled
1 small Onion, chopped
1/2 tsp. Salt
1 tsp. Garlic powder
1 tsp. Onion powder
1/2 tsp.ground Black pepper
1/2 tsp. Accent
2 Eggs
Flour, for dredging
Oil, for frying

Being by boiling the potatoes.  Cook them until they are really soft and can be smashed with a fork.  Drain and allow to cook slightly.

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While the potatoes are cooking, in a large bowl, combine the corned beef, onions, and seasonings.

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Once the potatoes are slightly cooled off, use a fork to smash it roughly.  Add this to the corned beef.  Stir to combine these ingredients well.

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Now add the 2 eggs and stir to combine again, incorporating all of the ingredients thoroughly.

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Now add some all-purpose flour to a dish. Using your hands (it’s just easier), make patties with the mixture roughly about 3-inch and drop into the flour to coat both sides. This will be very sticky but you can do it!   Heat some oil in a non-stick fry pan on MEDIUM heat.

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Once the oil has heated up, gently remove the excess flour from the patty and carefully lay it into the oil to brown.  Using a spatula, carefully flip the patty to brown the other side, using a fork to guide it without splattering the oil. Allow the edges to crisp up from the frying.  Drain on paper toweling and serve. My son loves eating them with tomato ketchup and country fried potatoes. ENJOY!

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