Tuesday, July 5, 2011

Sirloin or Pork Skewers- The Filipino Way





Pork skewers, or "BBQ" as the Filipinos call them, are one of my all-time favorite family recipes. So much so, that we had our family bring them from California to Michigan for our wedding (shown above with Kyle). They were such a hit! I naively assumed that when we got married I would be given the "keys to the city", aka given the family recipe for the BBQ, but no luck so far.

I made the below marinade last week using top sirloin for kabobs, and when eating, I noticed it tasted strangely familiar, and amazing, and when naming off ingredients used to my husband, he responded with, "That's the BBQ marinade!". So, it may be a little off here and there with proportions, etc., but it is pretty dang close. They use pork butt for the meat, and it is soooo good, but if you don't eat pork, or can't find pork butt at your local Asian market, then top sirloin tastes pretty dang good too!

Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 7, but only because need to marinate minimum 8 hours or over night

Sirloin or Pork "BBQ" Skewers
1/4 cup soy sauce
3 Tbl brown sugar
3 Tbl distilled white vinegar
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp garlic pepper seasoning
4 fluid ounces of Sprite or 7-up
1 lb top sirloin, cut into 1.5 inch pieces, OR 1 lb pork butt, cut into 1 inch strips

In medium bowl, mix all ingredients except meat. Pour half of the mixture into a plastic bag with meat, seal, and marinate minimum 8 hours, or over-night, in refrigerator. Save the other half of marinade for basting. Preheat grill to high heat. Put meat onto skewers, discard marinade in bag. Lightly oil grill grate and cook skewers about 10 minutes, turning and basting heavily last 5 minutes of grilling. Serve hot.

You can also thread vegetables onto skewers if desired. 

Lite Deli Breakfast To-Go

I'm happy to report that MOST of the time, my food experiments work out pretty good. I had another success this morning, and it made me realize the only time that I experiment with food is when I have limited ingredients in the fridge and need food now.

The idea behind this post is that you can make an AWESOME breakfast sandwich with your lunch deli stuff. The recipe I am going to put on here is the one I made this morning, which was a complete experiment of flavor combinations, and it was delicious. It got me thinking, I bet you can make some really amazing breakfast sandwiches with different types of deli sandwich products.

The second best part of this idea, is how fast you can make these. These are the perfect breakfast to take on the run or when in a hurry because that longest thing on here is toast.

So this isn't so much of a recipe, as an inspiration.

Cheesy Factor (1 no cheese, 10 all cheese): well, mine, of course, is lots of cheese
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 1 so so short!

Lite Deli Breakfast To-Go
1 slice of bread
1 slice of Monterrey Jack Cheese
2 slices of deli peppered turkey
1 egg white
Cream Cheese

Put slice of bread in toaster. While toasting, spray non-stick spray into small bowl, and put egg white into it. Put egg white into microwave for 35 seconds. When done, take cooked egg white out, place on a plate, and put slice of cheese on top of it to melt. Take When bread is done toasting, slice it in half, and put cream cheese on (optional). Put the egg white and cheese on one half of toast, then top with turkey slices, and other half of bread. Eat hot.

This isn't the largest breakfast in the world, so double it up if you want a big breakfast. Otherwise, it's a great morning starter to grab with a paper towel on the way out the door!