SAUCES & SEASONINGS | Annie's Chamorro Kitchen

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BBQ Sauce

Posted on May 24, 2020 by AnniesChamorroKitchen 2 comments

I usually opt for fina’denne’ with my food, but occasionally I love a good BBQ sauce, most especially on smoked brisket, and sometimes on BBQ chicken.

I like my BBQ sauce to be a cross between the tangy, vinegary Carolina sauce and the thick, sweet Kansas BBQ sauce.

This is an easy sauce to whip up. Chances are you have everything you need in your fridge and pantry already. If you want your sauce to be spicy, add a tablespoon or more (to taste) of chili flakes, or the hot chili pepper of your choosing.

BBQ Sauce Ingredients

Mix everything in a small saucepan. Cook over low heat just until it simmers. Serve immediately or keep in a sealed container and refrigerate. This sauce actually tastes better if you make it a day ahead.

BBQ Sauce

Give my recipe a try the next time you’re grilling or smoking. I think you’ll like it. 🙂

BBQ Sauce on Smoked Brisket

BBQ Sauce

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

A tangy, slightly sweet BBQ sauce

Author: Annie @ Annie's Chamorro Kitchen

Cuisine: American

Serves: 1⅔ cups

Ingredients

2 tablespoons tomato paste
½ cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 cup Apple cider vinegar
¾ cup brown sugar
1 tablespoon molasses
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon paprika
1 teaspoon chili powder
½ teaspoon dried oregano leaves

Instructions

Place all ingredients in a small saucepan.
Whisk; cook over low heat until it starts to simmer. Simmer for 5 minutes.
Serve immediately. Refrigerate any unused sauce in a sealed container.

Posted in Dipping Sauces, SAUCES & SEASONINGS

Chicken Thighs with Honey Mustard Garlic Wine Sauce

Posted on November 28, 2018 by AnniesChamorroKitchen Leave a comment

Hafa Adai! I know, I know…it’s been a while since I added a new recipe. But this one is worth the wait, trust me. I made this with skin on, bone in thighs, but you can use boneless, skinless thighs as well, just reduce the cooking time by half.

I’ll get right to it then.

Mix all the sauce ingredients together then set aside. You can use any white wine you like to drink. I had just enough moscato leftover from Thanksgiving (leftover moscato…what? 😂) so I used that.

Heat 4 Tbsp oil in a large skillet over medium high heat. (Note: don’t overcrowd the chicken; use two pans if needed.) Cook the chicken skin side down for 12 minutes (do not turn it while cooking; you want the skin to brown and crisp). Season the other side of the chicken thighs with salt and black pepper.

If you’re using boneless, skinless thighs, cook it smooth side down, or what would have been skin side. Cook for 5-8 minutes or until a nice brown crust has formed on the surface.

After 12 minutes, flip the chicken over. If you have a large enough pan, fit all the chicken into one pan. Otherwise, split the sauce between the two pans. Cook for 2 minutes over medium high heat then pour in the sauce.

Turn heat down to medium. Simmer for 10 minutes or until the sauce has reduced, the alcohol has cooked out, and the thighs are done.

Spoon the sauce all over the chicken. Serve with rice or potatoes, and/or steamed vegetables.

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

Enjoy!

Chicken Thighs with Honey Mustard Garlic Wine Sauce

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Prep time

10 mins

Cook time

24 mins

Total time

34 mins

Author: Annie @ Annie's Chamorro Kitchen

Recipe type: Entree

Cuisine: American

Serves: 5-8

Ingredients

1 pkg (10 pieces thighs with skin and bone)
Salt
Black pepper
4 tablespoons vegetable oil
Sauce:
½ cup honey
½ cup stone ground mustard
1 cup white wine
6 cloves garlic, chopped
1 tsp dried thyme
1 tsp dried rosemary
¼ tsp paprika
¼ tsp cayenne pepper

Instructions

Mix all the sauce ingredients together then set aside.
Heat 4 Tbsp oil in a large skillet over medium high heat. (Note: don’t overcrowd the chicken; use two pans if needed.) Cook the chicken skin side down for 12 minutes (do not turn it while cooking; you want the skin to brown and crisp). Season the other side of the chicken thighs with salt and black pepper.
After 12 mins, flip the chicken over (they may all fit in one pan now). Cook for 2 mins over medium high heat then pour in the sauce.
Turn heat down to medium. Simmer for 10 minutes or until the sauce has reduced, the alcohol has cooked out, and the thighs are done.
Spoon sauce all over the chicken. Serve with rice or potatoes, and/or steamed vegetables.

Posted in Chicken, Dinner, Lunch, Marinades, MEALS, MEAT, SAUCES & SEASONINGS tagged with Chicken thighs, garlic wine sauce, honey mustard

Ahi Tuna Poki Salad

Posted on June 2, 2015 by AnniesChamorroKitchen Leave a comment

This is a new twist on Ahi Tuna Poki. Marinate good quality cubes of ahi tuna in my Japanese Vinaigrette dressing and serve with your favorite salad greens and diced cucumbers.

It’s oh-so-good, trust me. 🙂

You can find my Japanese Vinaigrette recipe here.

Give it a try. I think you’ll like it. 🙂

Ahi Tuna Poki Salad

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A new take on Ahi Tuna Poki that's served in my tangy and slightly sweet dressing with your favorite salad vegetables

Author: Annie @ Annie's Chamorro Kitchen

Recipe type: Seafood, Salad

Cuisine: Japanese

Serves: 1 serving

Ingredients

Lettuce leaves (I like hearts of Romaine), as much as you like
½ cup diced cucumbers
½ cup diced red onions
½ cup julienned carrots
1 cup diced ahi tuna
½ cup Japanese Vinaigrette

Optional:

Red pepper flakes

Instructions

Make my Japanese Vinaigrette as directed in my recipe (see the link above).
Marinate the ahi tuna in the vinaigrette for 10-15 minutes. Pour the tuna and dressing over the salad greens and other vegetables. Sprinkle red pepper flakes over the salad (optional).

Serve and enjoy!

Posted in Dressings, ETHNIC, Hawaiian, Japanese, Marinades, SAUCES & SEASONINGS, SEAFOOD, VEGETABLES tagged with Poke

Japanese Vinaigrette

Posted on June 2, 2015 by AnniesChamorroKitchen One comment

I love salads, but it’s all about the dressing for me. I’ve been experimenting with various salad dressings but I always seem to migrate toward vinegar and oil mixtures.

I call this a Japanese vinaigrette because of the addition of rice wine vinegar and aji mirin seasoning. Traditional Japanese dressings, however, usually use plain vegetable oil, but I love the flavor sesame oil imparts, so that’s my oil of choice in this version.

This is a quick and easy recipe. Throw all of the ingredients into a bowl, whisk, and serve.

This dressing is delicious with mixed salad greens, over cucumbers, or use it to make one of my many versions of Ahi Tuna Poki.

Give it a try. I think you’ll like it. 🙂

Japanese Vinaigrette

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A tangy and slightly sweet dressing perfect for salads, seafood, or used as a marinade.

Author: Annie @ Annie's Chamorro Kitchen

Recipe type: Sauces and Dressings

Cuisine: Japanese

Serves: 2.5 cups

Ingredients

1 cup rice vinegar
½ cup aji mirin sweet cooking rice seasoning
¼ cup white, granulated sugar
¼ cup sesame oil
¼ cup finely chopped onions
¼ cup soy sauce
1 teaspoon salt
1 tablespoon chopped garlic

Instructions

Place all ingredients into a small bowl. Whisk to combine.
Pour over salad greens, cucumbers, or use as a marinade. This is also a delicious dressing for my version of Ahi Tuna Poki.

Posted in Dressings, ETHNIC, Japanese, Marinades, SAUCES & SEASONINGS tagged with Japanese Dressing

Easy Lemon Garlic Aioli

Posted on March 19, 2015 by AnniesChamorroKitchen Leave a comment

My super simple aioli is tangy from fresh lemon juice and packed full of flavor from chopped garlic and cajun seasoning.

It takes a few short minutes to make. It’s perfect with my Salmon Cakes or as a dipping sauce for fish sticks.

Give it a try today. 🙂

Here’s how to make my super-simple lemon-garlic aioli. Mix all of the ingredients in a small bowl and set aside until ready to use. Refrigerate any unused aioli.

Enjoy!