Recipes: Guam-Style BBQ Foods and Curried Coleslaw a Hit for My Lucky Double Digit Birthday

Ten days ago I passed a milestone. I was born on August 10, 1955, and turned 55. If you add the two 5's together, you get 10, which is the day I was born...we're in 2010.

I was told recently by a friend of mine of Japanese descent that "double-digit birthdays are lucky." I've not yet heard from him how.

I suppose the week was lucky, if you consider all the people in my life who made me feel special by remembering my day. Of course there were the many who left messages on Facebook. And the phone calls and voice messages left on my day were many.

Scheduled to work

I was even lucky to be able to work on my birthday. Many don't have a job to go to on any day. I never see my co-workers, however, as I work part-time contract work, and am sent out to deliver workshops on military bases. I did get a phone call message from my supervisor and email from corporate.

Though I have never met my "bosses" face-to-face, nor do I work with co-workers per se, I have come to know the many people at the support center at the base where I teach most often. These wonderful people presented me with a card, and a basket of flowers, as well as a gift of home-smoked fresh fish, in front of my new workshop group.

After work, I went to get my hair cut and the gray covered! Feeling like a new woman, I stopped and got myself a bite to eat before going home. But my birthday did not stop there.

My birthday lasted all week long

During the week, I was taken out to dinner twice, and received a gift card to my favorite bead store. Phone calls continued to trickle in.

On Thursday I was invited over to dinner at my friends' home. Their two children had decorated the house and deck with streamers, confetti, helium balloons. Another friend of ours joined us and we all chowed down on bratwurst, brodchen, specialty mustards, sweet 'n' sour red cabbage, a curried coleslaw and micro-brewed beer. Dessert was one friend's to-die-for brownies. They gave me a gift bag of Ghiardelli's chocolate products and Baileys Irish Cream, accompanied by a sympathy card for "being so old."

The kids and I spent the end laughing and acting silly by sucking in helium and talking and singing as if we belonged to Oz's Munchkin clan.

The party on Sunday

A friend I had met a couple of years who is a vendor at a local farmers' market convinced me to throw myself a birthday party. I was afraid that "no one would come," feeling it odd to plan my own. Even my mother commented over the phone, "You have to throw your own party?" My friend assured me that he and his partner would be there, and he would even help!

We decided to keep things simple and uncomplicated. Of course, I still fretted about having enough food, drinks, and whether or not we would find a suitable area. I sent out invitations via FaceBook and email. And my friend reminded me that whomever showed up were those that were supposed to be there. It took a lot of the pressure off.

The day was a hot, summer day, and the temperature reached the low 90s. We found the perfect spot in the park near the trees. We set up gazebo tents, tables, camping chairs, and a Weber grill. We were there from the late morning until 7 p.m. with several of us there the entire time, while others stopped in and out to stop by, relax, and celebrate the summer.

Twenty-three of us enjoyed good food, cold drinks, and the sunshine, while getting into great conversation and meeting new people. We laughed over silly cards, and others played a game of soccer with the kids.

Some new one another and others did not. The thing all of these folks had in common was knowing me and wanting to come celebrate with me. It was an honor to have been in the company of all of these amazing people during the day.

I am grateful to have lived for 55 years. I am also thankful for all those I have come to know in my life--each from different walks of life, but with hearts of gold--who helped make my birthday this year a very special one, indeed.

Perhaps the Japanese are right. This double-digit birthday was a very lucky one.

The Recipes

I've had several requests to share the recipes for the Guamanian-style BBQ chicken, red rice, finadene, and the curried coleslaw. Much of what I make is not from a recipe, but just from experience, so try it and adjust as necessary.

Marinade for BBQ Chicken (or BBQ Ribs)

Garlic cloves, chopped
Onion, chopped
Black pepper
White vinegar
Soy sauce

For 20# of chicken, I used approx. two onions, about 16 cloves garlic, 4 cups of vinegar, 2 cups of soy sauce, and 2 tsps. black pepper. If I were doing this for one chicken, I'd use 1/2 onion, 2 cloves garlic, 1/2 c. vinegar, 1/4 c. soy sauce and 1/4 tsp. pepper.

I marinate overnight, but never less than 2 hours. Chicken can be partially cooked ahead in oven (350F for 30 minutes). Discard original marinade and wash container. When par-cooked, put chicken back in container and cover with juices/onion that has released through cooking. Cover container until ready to BBQ.

Finish BBQing on grill until done. Serve with Red Rice and finadene.

Guam Red Rice

Soak 2 Tbsp. achiote (annato) seeds in 1/2 cup warm water for half hour. Add 1/2 tsp salt and rub or press seeds to release color. Strain liquid into bowl.

Saute 1/2 c. onion in 2 Tbsp. oil. Bring 2 c. water to boil, add achote-colored water. While water is coming to boil, RINSE 2 c. medium grain white rice (Calrose). Add rinsed rice to boiling achote-water. Cover and reduce heat to medium high for 5 minutes or until water evaporates. Reduce to low for 15 minutes.

Can use rice cooker. Serve with finadene.

Finadene

Finadene is a sauce you will find on every fiesta table in Guam, which is used to add flavor and spice (hot) to all kinds of foods. There are many types of finadene, but my favorite uses vinegar, though lemon juice can be used. I cannot find the same "boonie peppers" which grew wild in Guam, but many Asian stores have a frozen red pepper which has nearly the same heat.

Four ingredients: Soy sauce, white vinegar, onion, fresh tiny red peppers. A good start is a few peppers, 1/2 c. chopped onion (yellow, white, or green ok) , 2 parts soy sauce to 1 part vinegar (or lemon juice), though I like more vinegar flavor.

Directions: Mash a couple of hot peppers to release the heat (more mashed peppers = hotter) or leave some whole. Add other ingredients. Adjust for taste. Chill for hour before serving. Some prefer adding onions right before serving.

These three things: BBQ Chicken, red rice and finadene are staples at every Guam fiesta I have attended.

Curried Coleslaw

This coleslaw was served to me by my friends, Sharon and Jason, who had me to dinner during my birthday week. I must admit, I only tried it because I didn't want to be rude! I don't particularly care for creamy coleslaws, and I don't usually eat green peas. Peanuts in salads are not my thing, either.

Those who attended my party on Sunday that were also reluctant to try it have now asked for the recipe!! This is not the original recipe, but my adjusted version:

2 pkgs. pre-cut coleslaw mix
1 lb. frozen green peas
2 bunches green onions, chopped
1 1/2 c. dry roasted peanuts
1 c. light mayonnaise
1 c. heavy sour cream
2 tsp. white vinegar
2 Tbsp. curry powder
1/2 tsp. cayenne powder

Mix first four ingredients in large bowl. Mix last five ingredients in smaller bowl. Adjust flavors to taste. Add dressing to slaw/peas/peanuts mixture and toss. Chill for an hour before serving.

I'm going to try this again, but use yogurt vs. sour cream, and add dry roasted cashews or almonds and golden raisins. I think the addition of chutney in the dressing could be another possibility. Actually, the possibilities could be endless.

ENJOY!!!!