Basic Filipino Marinade (Germ's Style)

The finished product how we normally have it -- grilled, on a bed of lettuce & a warm pita.

After I was married and was seriously cooking for a household, I tried to replicate the marinade for the BBQ kebobs I loved so much from family picnics, but was never successful.  One time at a gathering at his family's house, my beloved late uncle, Papa Jess, told me the secret to the Filipino marinade: 7-Up.  I nearly fell over, I was so shocked.  I think I actually said to him, "Get OUTTA here!"  Sure enough, the next time I made the marinade, it was perfect. It was like the puzzle was finally complete.  So here is my version of the marinade, tweaked over the years til I got it how I liked it.  I hope you enjoy it, too.  :)

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Ingredients:
1 C Soy Sauce (full sodium works best because it will get diluted with the other liquids that are added)
3-4 Cloves minced garlic OR 2 Tbsp Garlic powder
½ C Brown sugar (packed)
1 tsp Ground ginger
½ C Rice vinegar
1 can 7-Up

Blend well before adding it to meats.  For best results, pour over the meat and refrigerate in an air-tight container for at least a day or more before grilling.  (I like to go 3-4 days to ensure the meat REALLY gets infused with the flavor.)

Can be used on pork, chicken or beef.  I prefer marinating srips of pork with some slight marbling within; if you choose meats that are extremely lean, they will come out tough and chewy.  I recently experimented with strips of chuck steak and they were INCREDIBLE.

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Strips of beef in the marinade, Day One:

This is what the same meat looks like right out of the fridge, 4 days later:

Grilling on a screen designed for small meats & veggies.  Keeps 'em from falling through the grates.  :)

...and some grilled onions:

Normally I put the meat & veggies on a pita bread, but saw the flatbread package in the store and decided to try that.  MUCH better - it's thinner than a pita, so it doesn't fill you up as easily.

The finished product.  (Meat can also be skewered onto wooden sticks for kebabs/yakitori-type grilling.  That's how they're usually presented, FIlipino-style.)  Yum!  :)

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GBAdams
09/14/11

Panko-Pecan Rainbow Trout

Ingredients:
1 C Panko bread crumbs (potato flakes can be substituted for gluten-free option)
½ tsp paprika
1 tsp thyme
1 tsp parsley flakes
1 tsp garlic powder
1 tsp kosher salt
1/3 C pecan chips

Prep:
- Use on 2 small-med rainbow trout, de-boned, head and tail removed, and skin on, or 3-4 3oz tilapia filets.
- Apply to moistened (not battered) fish on the flesh side (do not apply on the skin). If using tilapia, cover both sides.
- Once breading is applied, moisten breading with a spray bottle filled with water. Then lightly press into fish using waxed or parchment paper.

Directions:
Heat 2-3 Tbsp canola oil and 1 Tbsp butter in a large skillet on med-high heat.  (The butter helps to brown the fish & breading nicely.) Place the trout, skin-side down into pan.  Cook for about 7-9 minutes, then flip. (You may need to use 2 spatulas to accomplish this.)  Reduce heat to medium and brown the breaded side for another 7 minutes or so.  Fish is done when flesh is firm and flakes easily. Serve with vegetables.

Serves 2-3.

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GAdams
03/09/11

Low-Fat Turkey Chili



 Ingredients:
1-2 lbs ground turkey (93% fat-free)

3 Tbsp   canola oil

2-3 Tbsp diced garlic (~4-5 cloves)

2-3 medium- to large-sized onions, diced

2 large cans fat-free refried beans (~50 oz)

1 large can crushed tomatoes (~30 oz)

1 large can tomato sauce (~30 oz)

1 large can diced tomatoes (~30 oz)

2 small cans tomato paste (~6 oz)

2 Tbsp salt (or to taste)

3 Tbsp ground cumin

1 tsp ground black pepper

3 Tbsp chili powder (more if you like it hotter)

1/4  C crushed red pepper

1/4  C brown sugar

1/3  C molasses

Directions:
Over medium heat, brown ground turkey in canola oil, stirring often so turkey does not stick to pan.  Add diced garlic and onions, cumin and salt.  When onions become clear, stir in chili powder.  When chili powder is completely blended, add refried beans, tomato paste, tomato sauce, crushed and diced tomatoes.  Lower heat to medium-low and be sure to stir very often as the mixture will now be prone to sticking & burning at the bottom of the pan.  Add crushed red pepper.  Simmer for about 10-15 minutes, stirring often.  Add molasses and brown sugar; use more if it is too hot, or less if you want it more spicy.  Continue to stir until chili temperature becomes hot. 

Serve with your favorite chili condiments, such as shredded cheese, sour cream, saltines, tortilla chips, etc.  Makes approximately 4 quarts.

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GBAdams
11/20/2003

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On the left is the ground turkey as it's starting to brown and before any spices are added. On the right is the finished product, simmering to allow the spices to reach their full potential.

And this is a close-up of the finished product. :)

Mexican-Asian Fusion Shredded Pork Tacos

Ingredients:
1-2 lbs pork tenderloin or shoulder
1 C hot water
1 C brown sugar
2 Tbsp Worcestershire sauce
1 C soy sauce
⅓ C rice vinegar
¼ C lime juice
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp Chinese Five Spice
1 tsp white pepper
1 Tbsp coarse ground black pepper
1 Tbsp ground cumin
1 tsp chili powder (or more if you like spicy foods)
1 Tbsp  crushed red pepper flakes
1 Tbsp chopped or sliced fresh garlic (optional)
Medium flour tortillas
Shredded lettuce
Sour Cream (optional)
chopped green onions (optional)
diced tomatoes (also optional)

Marinade:
Combine hot water with brown sugar and stir until dissolved. Add Worcestershire and soy sauces, rice vinegar, lime juice and stir. Add dry ingredients (and fresh garlic, if desired) and stir until mixed well.  In an airtight container, pour over pork, seal and refrigerate minimum of 3 hours. For best results, marinate pork overnight, turning at least once so all of the pork has a chance to be submerged in the marinade at some point.

Braise:
Pre-heat oven to 350. In a deep casserole or other baking dish with high sides, place pork.  Add enough marinade so that the liquid is about 1 inch deep...this will be the liquid the pork will braise in.  Cover dish with foil and place in oven.  Bake for a minimum of 2 hours, up to 3 for larger cuts of meat.

Take dish out of the oven; meat should be fork-tender, or fall-off-the-bone tender. Let pork rest for 10 minutes.  Place pork on chopping board, and with 2 forks, pull apart the meat so that it becomes "shredded."  Place in a serving dish or bowl. Take some of the marinade/braising liquid, about 1/4-1/3 cup, and add to the shredded pork so it doesn't dry out.  Cover and set aside.

Assemble:
Place a damp cloth or paper towel on top of a few tortillas on a plate and microwave for about 30-60 seconds or until warm. Take a tortilla, add lettuce, some of the shredded pork, green onions, sour cream and tomatoes.  Enjoy!

Makes about 8-12 tacos; serves approximately 4-6 people.

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GBAdams
05/18/11

Nomalicious BBQ Ribs

There are many ways to approach making ribs.  I've seen them done many ways...one of my favorites is char siu, or Chinese-style.  Another is a traditional sweet-style (Memphis?) baby back type of rib.  So when I set out to make ribs for the first time, I thought I'd combine my favorites.  This is the result -- best of both worlds.  You can use this rub in conjunction with my BBQ Sauce recipe, or you can use it with any store-bought sauce you prefer.  It works well equally with both, I've found.  :)

The key for these ribs is low & slow.  They can then be finished on the grill, or set under an oven broiler.  Hope you enjoy.  ;)

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Ingredients:
Half to whole slab of pork ribs (baby back, St. Louis-style, etc.), "silver" removed
1 C   Brown sugar

1Tbsp Garlic powder

1Tbsp Onion powder

2Tbsp Paprika

1Tbsp Kosher salt

1tsp    White pepper

1tsp    Chili pepper

Prep:

Preheat oven to 375°F.

Directions:

Mix together all ingredients until well-blended. Rub generous amounts of mix into both sides of ribs – underneath and on top. Be sure to cover the entire slab.  Place in wide, shallow pan.  (Do not use a flat cookie sheet!)  

Cover tightly with aluminum foil and place in preheated oven.  Do not check on ribs during the baking time – keep foil tightly sealed.  Let ribs roast in the oven for a minimum of 2 hours.  (2-2½ hours for 1 slab, 2½-3 hours for 2 slabs.)  Remove from oven. 

Place ribs on a heated grill, using indirect heat, for 10 minutes.  Apply BBQ sauce to the ribs, first on the underside, grill for 5-7 minutes, then flip and apply BBQ sauce to the top. 

Remove after 5-7 minutes and serve.

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GBAdams
05/30/2009

BBQ Sauce by Germ

For use on ribs, chicken, or whatever you can think of! ;)

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Ingredients:

2 ½ C Heinz ketchup

1 C teriyaki sauce (not thickened or reduced)

¼ C molasses

½ C brown sugar

¼ C honey

2 tsp mustard powder

2 tsp coarse ground black pepper

1 Tbsp garlic powder

1 Tbsp onion powder

3Tbsp lemon juice

¼ C Worcestershire sauce

Instructions:

Whisk together all ingredients until well-blended. Honey can warmed up prior to adding to the mixture to aid with incorporation.  Apply BBQ sauce to whatever you wish.  :)

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GBAdams
02/09/2003

Crispy Fish Tacos

Ingredients:
1 C Crema (Mexican cream, like Cacique)
1/3 C mayonnaise
1 tsp ground cumin
1/2 tsp chili powder
1 Tbsp honey
1/2 tsp salt
1-2 tsp garlic powder
1 lime -- 1/2 squeezed for lime juice, 1/2 cut into wedges
24-32 Fish sticks (Gortons, Van de Kamps, etc., 3-4 per taco)
8 Soft Tacos (small or medium flour tortillas)
Medium or Hot Salsa (fresh is best, not in jars)
pre-cut cole slaw (shredded cabbage)
shredded cheddar cheese

Directions:
Crema sauce
Combine crema, mayo, chili powder, cumin, honey, salt and lime juice in a bowl. Whisk until well-blended. Place in an air-tight container and refrigerate.

Tacos
Line cookie sheet or jelly roll pan with parchment paper to prevent sticking. Lay fish sticks out on pan, 3-4 per taco, depending on the size of the sticks.  Lightly sprinkle fish sticks with garlic powder.  Heat them up according to instructions on the package until they're very crispy. When sticks are nearly done, heat up tortillas: lay a damp paper towel on them and microwave for about a minute until warm. Assemble tacos with tortilla and fish sticks; garnish with cheese, salsa, crema sauce and shredded cabbage. If desired, squeeze a lime wedge over tacos. Enjoy!

Serves 4; 2 tacos per person. (If making for less than 4, leftover crema can be refrigerated and used up to a week after.)

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GBAdams
03/11/2011