I don’t know about you but I love Hawaiian BBQ restaurants. We used to have one near our house but for some reason it closed and turned into a sushi bar. I was kind of sad to see it go, but I digress. So I searched on the internet to find the marinade or sauce or whatever it is that they use to make the meat so tasty. I looked and looked and tried some recipes but none had that perfect flavor.

Fast forward a few years…we were at a friends house for a birthday and someone was there cooking the most amazing Hawaiian BBQ’d meat. I asked for the recipe but they couldn’t tell me because they said they really didn’t know all that was in it. Defeated, I let my wife know and figured I had to savor the food right then. Later on in the party my wife and I and one of her friends were sitting down talking about the food. I mentioned my sadness again at not having the recipe and her friend (Fina) said it was easy. I was dumbfounded, the person with the answer had been in front of me the whole time. I didn’t even think to ask her. She told me what the basic ingredients were and I was so excited so I made it a few days later and low and behold the tastiness was found at last. Thanks to Fina for her insight.

Now to go along with the meat you need to add the famous Hawaiian Macaroni Salad and sticky rice they always serve with the meat. I have added the salad recipe below. As for the sticky rice I will leave that up to you and your rice cooker.

Oh and don’t forget the Sriracha!!

Hawaiian BBQ Feast

Me and a lot of direction from my wife’s friend Fina.

The Meat and Marinade

• Boneless skinless Chicken Thighs, beef short ribs, or any kind of meat you want to use.
• 1 C. packed light brown sugar
• 1 C. soy sauce (I don’t recommend the Dark kind, it’s too strong, the regular cheap-o will do)
• 4-5 cloves of garlic chopped
• 1 1/2 T. fresh ginger root chopped
• 1/4-1/2 large onion sliced

Marinade Directions

1. In a bowl, mix the brown sugar and soy suace together. Keep mixing until almost all the sugar is dissolved in the soy sauce.
2. Add in the garlic, ginger and onion and mix.
3. Let the mixture sit for a few minutes.
4. Put meat into a zip lock bag and pour mixture over it. Depending on how much meat you have you may need to make more marinade and split this into 2 different bags. Let this marinade for at least 4 hours.

For the Grill

• 13×9 Pyrex dish or smaller depending on the amount of meat you have
• 1 stick of butter (trust me this is the linchpin)
• 4-5 green onions sliced small

Grilling Directions

1. Place Pyrex dish on the hot grill if you have room otherwise you can put it in the oven.
2. Add the butter to the Pyrex so it starts to melt.
3. Add the meat to the grill and cook to perfection.
4. When the pieces of meat are done place them in the Pyrex to let swim in buttery goodness until all are done and add the green onions.

Hawaiian Macaroni Salad

Courtesy of food.com

• 3 C. cooked elbow macaroni cooled (if its hot the mayo will melt and it will be a mess)
• 1 C. Mayonnaise
• 1/4 C. milk
• 1/4 C. grated carrot

Directions

1. Pour all ingredients in a bowl and mix.
2. Refrigerate until you are going to eat it.
3. Add more mayo if it needs it before you eat it.

Sticky Rice

Follow direction on package.

I want to say right off the bat that I am not a big turkey fan but this recipe and the way I prepare it, make it very tasty. The main part of of this recipe is the brine. After you brine it you can cook the turkey whatever way you want. If you have never brined a turkey or chicken or whatever, the brine makes the meat super moist and juicy. Now the way you cook the turkey, like I said, is up to you. Now that said, I know you are going to laugh at me for this, but I use my Ronco Rotisserie to cook the turkey each year. I’m not as fortunate as some awesome people to have a double oven so this is my way to keep the oven from being monopolized by a huge turkey. The oven can be used for other things like rolls and scrumptious apple pies.

Here is my baby in action…isn’t she a beaut’.

Super Moist Turkey

Adapted from Good Eats

Ingredients

• 1 (14 to 16 pound) frozen young turkey
• For the brine:
• 1 5 Gallon Bucket with lid
• 1 c. kosher salt
• 1/2 c. light brown sugar
• 1 gallon vegetable stock
• 1 T. black peppercorns
• 1 1/2 t. allspice berries
• 1 1/2 t. chopped candied ginger
• 1 gallon heavily iced water
• For inside the bird:
• 1 red apple, sliced
• 1/2 onion, sliced
• 1 cinnamon stick
• 1 cup water
• 4 sprigs rosemary
• 6 leaves sage

Directions

2-3 days before

1. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat

1. Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
2. When you are ready to cook the bird, remove the it from brine and rinse inside and out with cold water. Discard the brine. Once thoroughly rinsed pat dry with paper towels
3. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage.

Now if you are going to use an oven, I would suggest following the instructions below, you can also see the video on how to cook it here.

1. Preheat the oven to 500 degrees F.
2. Place the bird on roasting rack inside a half sheet pan.
3. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
4. Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Anyone out there like Iron Chef Bobby Flay? I knew there would be a few. I myself enjoy his show Throwdown. If you haven’t seen the show educate yourself. This is where I got this Italian meatballs and marinara recipe.

This recipe is best described as fresh, especially the sauce. The tomatoes, onions, garlic and fresh basil in the sauce make for an unencumbered flavor. Just straight goodness. The meatballs are wonderful too. They go hand in hand.

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Mama Maronis Meatballs

Throwdown with Bobby Flay

Ingredients

• 1 pound ground chuck
• 4oz. dried bread crumbs (I use the Italian style – adds a little more flavor)
• 4 large eggs
• 4oz. whole milk
• 6oz. grated Romano Cheese
• 3oz. grated Spanish onion (I use a yellow onion – don’t really know what the difference is.)
• 2oz. finely diced fresh garlic
• 2oz. finely chopped fresh Italian parsley leaves
• 2oz. finely chopped fresh basil leaves
• 2 tsp kosher salt (my addition)

Directions

1. Preheat oven 350 degrees F. Spray a baking sheet with olive oil cooking spray.
2. Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
3. Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

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Mama Maroni’s Marinara Sauce

Ingredients

• 6oz. good olive oil not extra-virgin
• 12 cloves garlic, finely sliced
• 1 large or 2 medium Spanish onions, finely diced
• 2 (28-ounce) cans imported crushed tomatoes
• 1 teaspoon salt
• 1/2 tsp. white or black pepper, freshly cracked
• 1 large handful julienned fresh basil leaves

Directions

1. In a medium saucepan over medium heat, add oil.
2. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown.
3. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes.
4. Remove from the heat and add the julienned basil.

Serve over noodles with meatballs.

About 6 months or so ago my wife found this recipe on a website she frequents. She decided to try it out on the family. It was a huge hit. For a family of 4 semi-picky little girls that is a good thing. I need to warn you though, this stuff is sooo addicting you won’t be able to stop yourself at 3 or 4 helpings. Seriously. If you try this I am sure it will be a long time favorite in your house.

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Chicken Broccoli Pasta Skillet w/ Parmesan

Adapted from The Best Skillet Recipes
Found at My Kitchen Cafe

Ingredients

• 3-4 boneless, skinless chicken breasts, cut into 1-inch squares
• Table salt and ground black pepper
• 3 T. olive oil
• 1 medium onion, minced
• 6 medium cloves garlic, minced
• 1/2 t. dried oregano
• 1/2 t. red pepper flakes (more or less depending on how much kick you want it to have)
• 16 oz. of ziti or penne
• 6 1/2 C. of water broth mixed with 5 boullion cubes
• 4-5 C. broccoli florets (depending on how much broccoli you want)
• 1/2 a jar of oil-packed sun-dried tomatoes, chopped coarse (I get the tomatoes with the italian seasonings)
• 3/4 C. heavy cream
• 3/4 C. grated parmesan cheese, or asiago cheese
• 1 1/2 T. lemon juice

Directions

1. Season the chicken with salt and pepper. Heat 2 tablespoons of the oil in a 12-inch nonstick or, in my case, cast-iron skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the pasta, and the water-broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes, stirring occasionally.
4. Stir in the broccoli, and sun-dried tomatoes. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 2-3 minutes.
5. Uncover and return the heat to medium-high. Stir in the cream, parmesan, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated parmesan at the table, if desired.

This is the best, moist cornbread you will ever have. The soaking of the cornmeal before mixing it in with the other ingredients is brilliant. This softens the cornmeal and allows the cornbread to be so soft. If you like a sweeter cornbread this one is good, just reduce the sugar if you like a less sweet cornbread. Trust me you will love this cornbread.

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Moistiest Cornbread Evar

Courtesy of All Recipes

• 1 1/2 c. cornmeal
• 2 1/2 c. milk
• 2 c. all-purpose flour
• 1 T. baking powder
• 1 t. salt
• 1 c. white sugar
• 2 eggs
• 1/2 c. vegetable oil

1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Maybe its not really a famous focaccia sandwich, but I am going to make it that way. This is the sandwich dreams are made of. I remember when my wife and I were dating when she would visit me at the pizza place where I worked: High Desert Pizza in Ivins Utah. She would come and I would treat her to this tasty focaccia sandwich. We both fell in love at first bite. It took me a little while to remember all the toppings but ultimately I did. I must say thank heavens for that.

Now you have to start off with the Focaccia Bread from this post. Some very tasty bread. We like it fresh out of the oven, but 1-2 day old is fine as well. This is a hot sandwich so it doesn’t matter.

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High Desert Pizza’s Focaccia Sandwich

From High Desert Pizza

• 1 loaf Rosemary Focaccia Bread

Sauce (this is the oh so tasty key, I just slather it on)

• 1 part mayonaise (start with 1/3 C.)
• 1 part Sun Dried Tomato Vinagrette salad dressing (start with 1/3 C.)

Meat Side

• Pepperoni Slices
• Your favorite deli shaved Ham (we like Boars head Parmesan and Pesto Ham)
• Your favorite deli shaved Turkey

Veggie Side

• 1/2 Onion sliced into slivers
• Sliced Black Olives
• 1 tomato sliced
• Sliced Provalone Cheese

Directions

1. Cut the focaccia loaf into 4 peices (I make my focaccia round) and slice it so you have nice sandwich slices. We use our bread right out of the oven, but day old bread can be toasted on both sides under the broiler for a minute or less a side depending on how much you like yours toasted. You want them a little crunch and warm.
2. Mix mayo and salad dressing together until it turns to a nice light orange mixture. Slather that onto all the slices of focaccia you are going to use.
3. Meat side – you can do this two ways depending on how you like your pepperoni. First way: line the bottom slice with pepperoni on top of the tasty sauce. Then pile on the ham and then the turkey, two or three slices of each should be good. We are going to put this in the oven and want everything to be warm throughout so not too much. Second Way: Pile on the ham then the turkey then the pepperoni, this way the pepperoni gets a little crispy on the edges. Either of these ways are good.
4. Veggie side – Pile on the onions. Add some olives onto those. Put 1-2 tomato slices on top of that. Then add a slice of the Povalone on top of all that.
5. Put the slices on a cookie sheet or a broiler pan top. Now depending on how you like your sandwich put it under the broiler until the cheese is melted and everything is warm. Or turn the oven to 400 and cook it for about 4-5 minutes or more.
6. Take it out, put it together and ENJOY! You won’t regret it. Well maybe your thighs will but it’s worth it!