Vanilla Ice Cream? How Boring!

Today is National Vanilla Ice Cream Day. I will be honest, my original plan for today was to ignore the National Day completely. But then a light came on. Don’t you just love it when that happens?

Okay, first things first. If you’ve been around recently, then you know that I’ve been digging through old family photos and taking long trips down memory-lane. It’s been a little bitter-sweet to say the least. Life is constantly evolving, or at lease it should. Sometimes we need to say good bye to things we’d rather not see come to an end. That doesn’t mean we can’t hold those moments in our hearts.

In the summer of 1965, my mother took her four young children to the Philippines. She wanted to share with us her childhood and the home she grew up in. For each of us the three-month visit changed our lives in different ways. As the oldest, I was more aware of our surroundings. Coming from a working class family in America, to see third-world poverty up close and personal changed me. At ten I understood all too well the phrase “But by the grace of God go I.” My mother came from a family of means. Her childhood home was surrounded by a wall. And on the other side of that wall were children begging in the streets. Never take anything for granted.

That summer was also filled with a lot of parties, fun, amazing foods and a way of life very different from our own. Several households lived in the large family compound. I thought that I had a good grasp on extended family dynamics before visiting Manila. My extended family went home at the end of the day. Here, they all stayed, living as they did under one massive roof. I believe living multi-generational and multi-extended as they did created bonds that cannot form any other way. To this day, they are all just as close. They will travel half-way around the world to have a party and visit with one another. Next month there will be a big, week-long reunion in Denver.

There were a number of things about that summer I remember well. One of my fondest memories were of these amazing chicken skewers the maids cooked up over an open fire. We actually watched them cut off the heads of a few chickens in the yard. And yes, a headless chicken will run about momentarily.

Of all the things we ate in the Philippines, the chicken skewers were my absolute favorite. It’s been a while since I’ve made them. Looking through old photos got my taste buds craving some childhood flavors again. Besides, Hubby really likes Filipino foods. And I like that Kiddo understands this is part of his heritage, too.

Fabulous Filipino Barbecue Chicken
2 lbs boneless Chicken Thighs
8 Garlic Cloves
1/2 large Yellow Onion
1 cup Soy Sauce
1/4 cup Lemon Juice
1/2 cup 7-Up
1 teaspoon Black Pepper
3 tablespoons Brown Sugar
1/2 cup Banana Sauce (Or Banana Ketchup, found in Oriental Markets)
12 Bamboo Skewers

Cut meat into thin strips – no more than a quarter-inch thick, 2 inches wide. Pee and finely mince garlic, set aside. Cut onion in half from root to tip. Reserve half for another purpose, finely chop remaining half

In a non-reactive bowl, mix soy sauce, minced garlic, onion, lemon juice, ground pepper, sugar, banana ketchup and soda. Whisk to blend. Reserve about a quarter or so of marinate to moisten cooked chicken.

Place meat strips in a casserole dish or marinating container. Pour sauce over meat and refrigerate for several hours or over night for best results. Turn meat occasionally for even saturation.

At least 30 minutes before grilling, soak skewers in water to prevent burning.

Prepare a hot grill. As the coals are heating, string the meat onto the bamboo skewers in a ribbon-like fashion.

When coals are ready, place skewers on the hot grill and cook for about 10-15 minutes, turning every few minutes on each side. Use leftover reserved marinade to baste meat while cooking. Stop basting during the last few minutes to prevent contamination of the meat.

Plate skewers on a serving platter, brush with reserved marinade and enjoy.

Lumpia
12 frozen Lumpias
1 cup Vegetable Oil
1 cup Sweet Chili Sauce (Asian Market)

Remove Lumpia from the freezer, separate and hold in the refrigerator until ready to fry.

In a large skillet, heat oil over medium-high heat. Once hot, reduce heat to medium. Genly place lumpias in the hot oil. Fry until golden, turning often for even cooking. Drain on paper towels.

Serve with chili sauce for dipping and enjoy.

To make Lumpia from scratch, here is my family recipe for Filipino Egg Rolls. Lumpia should be made a day in advance to freeze completely before frying.

Sticky Rice
1-1/2 cups White Rice
3 cups Water
Pinch Salt

In a pan with a tight-fitting lid, mix rice with water and a pinch of salt. Cover; bring to a boil.

Reduce heat; let simmer about 12 minutes or until the liquid has evaporated and the rice is tender. Keep covered and warm until ready to serve.

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In honor of Vanilla Ice Cream Day, I give you Apple Enchiladas with Vanilla Bean Ice Cream. Not exactly Filipino – but oh so purfect on a warm summer night. Enjoy!

Apple Enchiladas with Vanilla Bean Ice Cream
4 Golden Delicious Apples, peeled, cored and cut into wedges
4 tablespoons Butter
1/4 cup packed Brown Sugar
4 Flour Tortillas, 6-inch taco size
Cooking Spray
4 scoops Vanilla Bean Ice cream
1/4 cup Caramel Sauce, warmed

Heat oven to 450 degrees. Spray an 8-inch square baking dish with cooking spray and set aside.

Peel, core and cut apples into wedges. Heat butter in a skillet over medium heat. Add apples and cook for about 6 minutes or until apples are soft. Add brown sugar, continue to cook until sugar has melted.

Spray tortillas with cooking spray. Warm tortillas on a griddle until soft and easy to roll. Place warm tortillas on a plate. Spoon 1/4 of the apple mixture down the center of each tortilla. Roll, fold tortilla to wrap the apples inside. Place filled tortillas seam-side-down in the prepared baking dish.

Lightly spray the tops of the enchiladas with cooking spray to help brown. Bake in the heated oven for about 15 minutes or until golden.

Meanwhile, warm caramel sauce in the microwave. Plate each apple enchilada on dessert plates. Scoop ice cream on the plate, drizzle with caramel sauce and serve at once.

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Who is there like You, the God who removes guilt and pardons sin for the remnant of His inheritance; Who does not persist in anger forever, but delights rather in clemency