ALTON BROWN REFRIGERATOR PIE

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Basic Odds and Ends of Guam Cooking
OLD FASHIONED FINADENE
(A hot, hot, hot sauce)
Grate the meat from 3 or 4 coconuts, add just a little water, and squeeze the meat through a piece of cheesecloth to produce a very thick coconut milk. Keeping adding small amounts of water and squeezing until you have collected about a cup of milk. Bring the milk to a deliberate full boil and then add about ten finely crumbled hot peppers. When the milk curdles, remove from heat, beat while cooling, and pour into containers. Refridgerate.
This will produce a thick, almost red gravy-like Finadene which will keep for about a month in the fridge. The number of peppers to be used depends, of course, on your own taste. But it is supposed to be terribly hot. If serving to newcomers it is wise to warn them about it.
This sauce is excellent as a substitute for hot mustard for Sashimi or other raw fish dips. It does remarkable things when lightly brushed onto a thick steak just before charcoal broiling. The sauce can also be used at the table like regular finadene, but naturally in much smaller amounts.

MEAT MARINADES
Finadene can be used as a marinade for almost any kind of meat or poultry. Dilute the sauce with water, about 3 to 1, pour over the meat and let stand anywhere from 15 minutes to overnight before cooking. Cider vinegar can be substituted for lemon juice if necessary, and 1/4 cup good sherry can be added if you like the flavor. Prepare thin slices of beef this way, squeeze juices out, and pan fry.
For a special meat marinade, triple the diluted finadene recipe using ordinary onion and add 3 tablespoons grated or pounded fresh ginger root. You can add 2 or 3 tablespoons sugar for beef or pork, but not for chicken for it will brown too fast. After soaking, squeeze most of the liquid from the meat and broil or pan fry. It's best charcoal grilled.
GINGER
Local cooking also requires the use of fresh ginger root which is much prefered over powdered ginger. To keep a steady supply on hand, buy quite a lot of it when you find it in the markets, take it home and plant it in a large flower pot or box with some good top soil. Then when you need fresh ginger, dig it up, break off a piece, and replant it. The ginger will grow, provoded you bought it when it was still full and plump and planted the parts with the nodes or eyes. This is not the sweet smelling flowering kind of ginger, however, so don't get your hopes up. Fancy cooks grate their ginger, and the lazy ones just slice of a fairly thin piece, given it a whack with a meat pounder or the back of a heavy knife and let it go at that. The lazy way is okay for most meat dishes, but you should do what the recipe says for desserts.

Fridge It odor absorber in use to protect blankets, quilts and granny quiltsl from odors.