Sunday, July 04, 2010

2010 Annual Summer BBQ Event at The Boulevard

Philippine-style Pork "BBQ"

When people mention that they're having a "BBQ", they are usually talking of throwing some hotdogs and hamburgers on the grill. We do not subscribe to the same school of thought.

Among our circle, a "barbeque" is centered around skewered Philippine Pork "BBQ" and Philippine Chicken "BBQ" with peanut sauce. If you're grilling something else, don't call it a barbeque!

Of course, our mileage varies, because in the American South, when they say "barbecue," they mean something else too and we'll be asked not to call our barbeques "barbecue"!

Talking amongst ourselves one day, we've come to a decision. We've decided to have two "big" parties per year, one summer and one winter.

We've already blogged about two of our New Year's Eve parties -- see NYE 2008 (Starry, Starry Night) and NYE 2009 (Spanish Menu) -- and this is our first-ever Summer Barbeque Event at The Boulevard (our pretentious name for our house).

Anyways, without further ado, the menu.

2010 Annual Summer BBQ Event
at The Boulevard

Specialty Beverages

In keeping with the Philippine/Filipino theme, we had mango and cantaloupe flavors. The cantaloupe was fantastic!



Instant hit!
This is the item everyone has been yearning for.
Click here for the post/recipe.

The classic flavours of Philippine adobo:
vinegar, soy sauce, garlic, bay leaves and black peppercorns.
Click here for the post/recipe, as well as links to all our other adobos.

KARE-KARE (Philippine Oxtail Peanut Stew)
Oxtail and brisket pieces stewed together with eggplants and vegetables
in a rich achiote-tinted broth thickened with roasted rice powder and ground peanuts. Must be eaten with bagoong (shrimp paste)!
Click here for the post/recipe.

Milkfish (bangus) done "sardines-style":
confit’ed in olive oil, with garlic, peppers, olives and spices.
Click here for the post/recipe.

EMBUTIDO (Philippine Pork Roll)
A fiesta staple. Ground pork w/ peppers and raisins (and various others), stuffed with eggs and sausages.
Click here for the post/recipe.

Grilled corn on the cob.
Click here for the post/recipe.

Green beans cooked in coconut milk, flavoured with shrimp.
Click here for the post/recipe.

A composed salad: fresh mango, tomatoes, red onions, green onions, hard-boiled eggs and bagoong (shrimp paste).
Click here for the post/recipe.



After dinner...

A fragrant rice flour and coconut milk cake baked in banana leaves,
topped with butter, sugar and a golden cheese crust,
served with grated fresh coconut and salted duck eggs.
Click here for the post/recipe.

A party favourite! Mixed fruits in a creamy, sweet “dressing”.
Click here for the post/recipe.

A great time was had by all! Thank you to everybody who attended!

And of course, thanks to CSC, The B, and The B's wife for helping out! It was such a pleasure for JS and I not to be the ones skewering 20 pounds of pork!

The Volume

a gigantormous pot (18 QT) purchased especially for making our big-batch kare-kare

Several people have remarked to us that we do seem to prepare quite the amount of food, even for our regular family meals. So, we thought it would be fun to share the quantities of the food we prepared for this BBQ event.

The day before, we had a head count of 37 people, plus 10 kids. Now, if that was really the number of guests that arrived, I can't say for sure.

The following items were prepped for the party:
20 pounds pork butt
18 pounds chicken thighs
10 pounds oxtail

5 pounds beef brisket
5 milkfish (bangus)
1.5 pounds shrimp

6 pounds ground pork

approx. 50 eggs (I lost count!)

Wait, there's more!

at least 10 heads of garlic
24 ears of corn

14 pounds tomatoes

5 pounds eggplant

6 pounds green beans

4 pounds Shanghai bok choy

. 8 cups of coconut milk
2 liters (2 quarts) extra virgin olive oil

and more...

I haven't even counted what we used to make the desserts, as well as other "incidental" ingredients like bell peppers, onions, other embutido ingredients, butter, sugar, cheese, etc.

After the event...

Cleanup of prep-related items was already done before the party. So, this mess was purely post-party, and after there had already been a few rounds of dishwashing!

You guys up there will have to wait until tomorrow to get clean. We are going to bed.

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  1. Thanks a lot for organizing this. Suanne and I had a great time with all the food and all. I had a shock on the scales this morning. How could one resist all the food. The skewered Pork BBQ was fantastic, especially when it is just taken off the grill. I propose that instead of doing this twice a year, do it once every three months. Looking forward to the Fall edition. LOL!


  2. Thank you, Ben and Suanne, for your great company -- not to mention, the Bak Kwa. I didn't even get to taste the Bak Kwa as it was all gone by the time I got to the table. I should have snuck in my share when I was grilling them: smelled so delicious when they came off the grill! Next time, griller first! ;)

  3. i'm really impressed,did you have left overs?
    everything looks great...i will try all your recipe hopefully soon

  4. Mareza:
    Actually, we did have leftovers, I think. Either we cooked too much, or people just don't eat anymore! ;D


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