The 3 ‘R’s to good eating – Restaurants,

Reviews & Recipes

A Tasteof

Guam

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“My name is Annie. Food and I get along so well! Cooking and bak-ing are more than a hobby for me – they’re a passion. I come from the beautiful island of Guam, U.S.A. The recipes you’ll find here are my

creations, or those of my children, who are also budding foodies. I hope you like them. Drop me a comment or two to let me know how you like our island and other delicacies. Enjoy!”

- Army Lt. Col. (Ret.) Annette Merfalen

Annie’s Chamorro Kitchen www.annieschamorrokitchen.com

OCTOBER 2 – OCTOBER 15, 2020STRIPES GUAMA TA

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Ingredients: Miso Salmon:

• 8 salmon filets, about one inch thick• Cooked (steamed) white rice• 2 tablespoons chives, sliced

Miso Sauce• ½ cup brown sugar• 4 tablespoons soy sauce• 4 tablespoons hot water• 4 tablespoons miso paste

Ingredients: • 2 cups sliced dill pickles• 1 cup flour, for dusting pickles• 3 cups panko breadcrumbs• Hot sauce, to taste, optional• Oil cooking spray

Batter• 1 cup flour• ¼ teaspoon salt• 1 teaspoon paprika• 1 tablespoon garlic powder• 1 teaspoon cayenne pepper• 1¾ cups water

Sake Butter Sauce• 1 one-inch piece ginger, peeled and julienned• 2 tablespoons minced shallots• 2 tablespoons butter for sauteing• 1 cup plus 1 tablespoon sake• ¼ cup heavy cream• 8 tablespoons cold butter, cut into pieces• 1 teaspoon lime juice• 2 tablespoons honey• Salt, to taste

❸ Assemble the dish1. Spoon some sake butter sauce into a shallow dish.2. Using a small bowl as a mold, fill with cooked rice.

Unmold the rice on top of the sake butter sauce.3. Place one salmon filet on top of the rice. Sprinkle

chopped chives on top of the salmon.4. Serve and enjoy!

❷ Make the Sake Butter Sauce1. In a small saucepan over medium high heat,

saute the ginger and shallots in two tablespoons of butter. Cook for about two minutes.

2. Add one cup of sake; bring to a boil and cook until the sake has reduced by about half.

3. Add the heavy cream to the reduced sake mixture. Bring to a boil and cook for two minutes.

4. Whisk in the remaining pieces of butter, one piece at a time. Once all of the butter has been incorporated, whisk in the remaining sake, lime juice, and honey. Add salt to taste.

5. Optional: Use an immersion blender to puree the bits of shallots and ginger for a smooth sauce.

Directions:❶ Bake the Miso Salmon1. In a shallow baking pan, place the salmon filets,

skin side down.2. In a small bowl, whisk together the ingredients

for the miso sauce. Pour the sauce over the salmon filets, covering each filet entirely. Bake at 475 degrees for 12-15 minutes.

3. Set aside.

Directions:❶ Place all of the batter ingredients in a small bowl. Whisk until smooth.

Start by making a thin batter to coat the pickles. You want to do this first, because as I’ll explain later, you don’t want to have your flour-coated pickles sit for a while as you prepare this batter. Place your flour, salt, paprika, garlic powder, and cayenne pepper in a small bowl. Add water and whisk, making sure there are no lumps. If you want to make your pickles a little spicy, add some hot sauce to the batter. The batter should be the consistency of a thin pancake batter. Set this aside for now.

❷ Place the breadcrumbs into a small, shallow pan.

At this point, you also want to place your breadcrumbs into a shallow bowl or small baking pan. You want some room to work with, so just be sure your bowl or pan is wide enough that you have room to move the breadcrumbs around as you coat each pickle slice. Now things will move pretty quickly.

❸ Dry the sliced pickles with paper towels.Slice whole dill pickles into 1/4-inch “coins.” You can also cut baby dill pickles in half lengthwise, but I prefer the smaller pieces. Place the cut pieces on a paper towel-lined plate. I even use additional paper towels to absorb excess pickle juice. You want these to be as dry as you can make them.

❹ Place the one cup of flour in a resealable bag. Place the pickle slices into the bag of flour. Seal the bag and shake to coat each of the pickle slices. Place the flour-coated pickles in a single layer on a plate or tray.

Place a cup of flour in a resealable bag, then add the pickle slices. This is why you want the pickles dry. If you didn’t soak up the excess pickle juice from them, you’d have a goopy mess when you add the pickles to the flour. Seal the bag then give the pickles a good shake to evenly coat each slice with flour.

Take the slices out of the bag and place them on a plate. Don’t do what did here (don’t pile them on top of each

other). Place the coated slices in one layer, especially if you have a lot of them (slices). Like with most moist things coated in flour, the flour will eventually soak up any remaining moisture. If you have the coated pickle slices piled on top of each other, they will end up sticking together if you don’t work fast to coat them (shown in the following steps). This is why I have you making the dipping batter first, so that you don’t let the coated pickles sit for too long.

❺ Dip each flour-coated pickle slice into the batter, coating all sides.

❻ Cover the batter-coated pickle slice with breadcrumbs. Continue until all pickle slices have been coated with breadcrumbs.

Place the batter-dipped pickle slice into the breadcrumbs. Place more crumbs over the top, gently pressing down to ensure the crumbs adhere to the batter. Carefully flip the pickle slice over, cover with crumbs and press again.

Place the crumb-coated pickle slices in a single layer onto a plate or tray. Continue until all of the pickle slices are dipped in batter then coated in breadcrumbs.

When all the pickle slices have been coated in breadcrumbs, you’re ready to air fry them.

❼ Preheat your air fryer to 400 degrees F.Most air fryer recipes call for pre-heating before cooking. If yours requires that, by all means, preheat your air fryer to 400 degrees F. I usually preheat mine for about 5 minutes.

❽ Place a single layer of pickles into the fryer. Light spray the pickles with oil cooking spray. Cook at 400 degrees F for 10 minutes.

❾ After ten minutes, flip each pickle slice over, spray lightly with oil cooking spray, then cook for 7 more minutes.

❿ Serve with your favorite dipping sauce and enjoy!

Miso salmon with sake butter sauce

Air fried pickles

I love salmon, and this is one of my favorite ways to prepare it. I first had this dish at a popular chain restaurant. I wanted to recreate it at home, and luckily the basic recipe could be found all over the internet (I’m not sure who the original source is). Give it a try. I think you’ll like it.

I’m a recent fan of fried pickles, and by recent, I mean I first tried this delicacy maybe two or three years ago. Whaaaaaat????It’s not that I disliked pickles that kept me away from them.

I mean, you can fry cheesecake, ice cream, Oreos, cookie dough. Can you see the theme here? Sweets are fried. I think pickles just never

entered my mind as something TO fry.But then there it was, the featured appetizer for happy hour. I took the leap. It

WAS happy hour, after all. Everything during happy hour HAD to be good! They were!

Fried pickles nowadays have been pretty skimpy, or at least they have been in my experience. Lately, the fried pickles I’ve ordered have been paper thin, so thin that when fried they turn out chewy and just not good. I don’t know if this is an easy way for establishments to cut costs, but with pickles? C’mon.

I invested in an air fryer about a year ago, and I’ve made many things in it. Fried pickles though are by far one of my favorites. Now, whenever I have the craving for this treat, I can whip it up at home in no time.

Give my recipe a try. I think you’ll like it.

STRIPES GUAMOCTOBER 2 – OCTOBER 15, 2020A TA

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Ingredients: Crust:

• 1 cup confectioners’ sugar• 3 cups all-purpose flour• 3 sticks unsalted butter, softened

Filling:• 2 (8-ounce) packages cream cheese,

softened• 1 cup granulated sugar• 2 teaspoons vanilla extract

Topping:• Fresh strawberries, kiwi slices,• blueberries, mandarin orange

slices

Glaze:• 1 (6-ounce) can frozen limeade

concentrate, thawed• 1 tablespoon cornstarch• 1 tablespoon fresh lime juice• ¼ cup granulated sugar

Ingredients: • ⅓ cup Mexican crema• ⅓ cup mayonnaise• 2 teaspoons tajin

• 1 teaspoon onion powder• 1 teaspoon garlic powder• 1 cup cotija cheese, crumbled• 1 cup crushed chips, optional

other). Place the coated slices in one layer, especially if you have a lot of them (slices). Like with most moist things coated in flour, the flour will eventually soak up any remaining moisture. If you have the coated pickle slices piled on top of each other, they will end up sticking together if you don’t work fast to coat them (shown in the following steps). This is why I have you making the dipping batter first, so that you don’t let the coated pickles sit for too long.

❺ Dip each flour-coated pickle slice into the batter, coating all sides.

❻ Cover the batter-coated pickle slice with breadcrumbs. Continue until all pickle slices have been coated with breadcrumbs.

Place the batter-dipped pickle slice into the breadcrumbs. Place more crumbs over the top, gently pressing down to ensure the crumbs adhere to the batter. Carefully flip the pickle slice over, cover with crumbs and press again.

Place the crumb-coated pickle slices in a single layer onto a plate or tray. Continue until all of the pickle slices are dipped in batter then coated in breadcrumbs.

When all the pickle slices have been coated in breadcrumbs, you’re ready to air fry them.

❼ Preheat your air fryer to 400 degrees F.Most air fryer recipes call for pre-heating before cooking. If yours requires that, by all means, preheat your air fryer to 400 degrees F. I usually preheat mine for about 5 minutes.

❽ Place a single layer of pickles into the fryer. Light spray the pickles with oil cooking spray. Cook at 400 degrees F for 10 minutes.

❾ After ten minutes, flip each pickle slice over, spray lightly with oil cooking spray, then cook for 7 more minutes.

❿ Serve with your favorite dipping sauce and enjoy!

Directions:❶ In a small bowl, stir together the crema, mayo, tajin, onion powder, and garlic powder.

If your cotija cheese comes in a block or wedge, you need to crumble it. You can use a food processor to do this, or if you’re like me and don’t want to dirty extra dishes or utensils, crumble it with a fork.

If you want an extra special touch to your corn, try adding your favorite crushed chips. I used Doritos here. Place the chips in a quart-sized resealable bag, about 3/4 full. Use whatever you have on hand to crush the chips — a mallet, a can of soup, your fist — whatever works. You want small crumbs, but don’t pulverize it into a powder.

Pour the chips out onto a plate (it makes for easier coating if on a flat surface).

❷ Slather the crema-mayo mixture over cooked and cooled ears of corn.

Now the fun part begins. Take one ear of corn and slather it liberally with the crema-mayo mixture.

❸ Roll the crema-mayo covered corn in the crumbled cotija cheese.

Use a fork to really get the cheese stuck onto the crema-mayo.

❹ Roll the cheese-covered corn in the crushed chips if desired.

If you’re not feeling adventurous and don’t want to add crushed chips, that’s perfectly fine. You can sprinkle on more tajin and call it good. Or, go all-in and roll your elotes in some chips! Yeah, baby! This is some good stuff, right here! My recipe is enough to make four elotes. Give it a try. I think you’ll like it.

Directions:Preheat the oven to 350 degrees F.

❶ For the crust1. In a food processor, combine the confectioners’ sugar, flour, and butter,

and process until the mixture forms a ball.2. With your fingers, press the dough onto a pizza pan (or if you’re making

a tart, press into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides).

3. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.

❷ For the filling and topping1. Beat the cream cheese, sugar, and vanilla together until smooth. Spread

over the cooled crust.2. Cut the strawberries into ¼-inch slices and arrange around the edge of

the crust.3. For the next circle, use mandarin slices.4. Add another circle of kiwis, filling in any spaces with blueberries.5. Cluster the remaining strawberries, mandarin, and blueberries in the

center of the tart.

❸ For the glaze1. Combine the limeade, cornstarch, lime juice, and sugar in a small

saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool.

2. With a pastry brush, glaze the entire pizza (or tart). You will not use all of the glaze. Keep the pizza in the refrigerator. Remove about 15 minutes before serving. Slice into wedges and serve with whipped cream or vanilla ice cream (optional).

Air fried pickles

Mexican street corn

Fruit pizza with a cookie crust

I’m a recent fan of fried pickles, and by recent, I mean I first tried this delicacy maybe two or three years ago. Whaaaaaat????It’s not that I disliked pickles that kept me away from them.

I mean, you can fry cheesecake, ice cream, Oreos, cookie dough. Can you see the theme here? Sweets are fried. I think pickles just never

entered my mind as something TO fry.But then there it was, the featured appetizer for happy hour. I took the leap. It

WAS happy hour, after all. Everything during happy hour HAD to be good! They were!

Fried pickles nowadays have been pretty skimpy, or at least they have been in my experience. Lately, the fried pickles I’ve ordered have been paper thin, so thin that when fried they turn out chewy and just not good. I don’t know if this is an easy way for establishments to cut costs, but with pickles? C’mon.

I invested in an air fryer about a year ago, and I’ve made many things in it. Fried pickles though are by far one of my favorites. Now, whenever I have the craving for this treat, I can whip it up at home in no time.

Give my recipe a try. I think you’ll like it.

There’s something about eating grilled corn that makes it feel like summer as well as making a BBQall that more exciting and delicious! One of my favorite ways to eat corn on

the cob is what’s called elotes or Mexican street corn. It’s grilled corn slathered with a mixture of Mexican crema and mayo, then covered in salty, yummy cotija cheese. There are a few restaurants and local vendors here in town that make this, but why go out and buy it when you can make it right in your own kitchen? Crema looks like a more watery version of sour cream, bit it is actually similar to Crème fraiche as it has a higher butterfat content than sour cream and is less acidic. Cotija is a hard, crumbly Mexican cheese that is made from cow’s milk that resembles feta cheese.

To make this deliciousness, start by cooking your corn. You want it cooled enough so that the cremamayo mixture adheres to it without melting from the heat of the corn.

This fruit pizza is one of my favorite desserts. So delicious! You can make this into a fruit tart, just cut the

recipe in half and use a tart pan. It’s a fun recipe to make with kids too! Give my recipe a try. I think you’ll like it.

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OCTOBER 2 – OCTOBER 15, 2020STRIPES GUAMA TA

STE OF GUAM4

Add a little flavor to your KFC Hot Wings

Howdy folks! Colonel Sanders here! For all you KFC Hot Wing lovers, I am excited to introduce my new KFC Hot Wing Flavors: Buffalo and Honey BBQ! Tasty! Tasty! Tasty! Are you getting hungry yet? Me, too! So, what are you waiting for? Time to order up some KFC Hot Wings. Try them yourself in my KFC wing deal with fries and a drink or share them with family and friends with our 18- or 30-piece Hot Wing bucket! It’s buffalo and honey BBQ finger lickin’ good!

Calling all cheese lovers to SBARRO!

SBARRO is excited to announce we are once again serving our 5 Cheese Sicilian Pizza. It’s a pizza that all cheese lovers crave: Sbarro’s famous fresh dough topped with mozzarella, cheddar, Romano, cream cheese, and Monterey Jack! You can get this delicious pizza for $26.95, great for a group of friends or the family! You can also make it a meal starting at $7.95, including pasta, garlic roll, and medium drink! So, what are you waiting for? Come down to SBARRO at Micronesia Mall & GPO to try our 5 Cheese Sicilian Pizza. It’s for a limited time only.