Page 17 - Barbecue News June 2020 Issue
P. 17

  Some of the recipes in-
clude Kofta Kebabs and
Grilled Oysters with Fennel-Shallot Butter
in the chapter on appe-
tizers; Rib-Eye with
Jalapeno Butter and
Swordfish with Sicilian Oregano-Caper Sauce
in the chapter on
mains; Fire-Roasted
Rajas Tacos with Beans
and Salmon Sand-
wiches with Herbed
Mayonnaise from the
chapter on handhelds
and Citrus-Chile
Turkey Breast from an
interesting chapter on
platters. There’s offer-
ings on sides and desserts as well.
Pretty much every finished dish came with a full-color picture (not that any of us can get close to Martha Stewart’s food stylists) and there weren’t any recipes that required some impossible-to- find ingredient. Without a doubt, Martha Stewart knows how to produce appealing books and this one is really good.
Who wants to take a trip? Yeah yeah yeah, we’re all aching to get out of the house and at this point you’d gleefully go on a glam- orous vacay to just about anywhere, right? But what do you say we set our sights a bit higher than a weekend at some roach motel; whadya’ say we take our trip to Hawai’i, OK? Who wouldn’t go for that right now? And I hear they have some pretty good ‘cue out on those islands. Now I don’t necessarily mean just the kind they serve at luaus. Speaking of that, remember when those guys showed up at (fill in the name and place of a contest) with a whole hog but without a smoker and they went about digging a giant hole in the ground that they filled with burning charcoal and they put a bunch of wet gunny sacks on top of the coals and then put the hog on top of that and then more wet gunny sacks and then buried it all and then they went about getting all liquored up Fri- day night and then as turn-in time came on Saturday they were digging holes all around their site but they couldn’t find their pig? Yeah, there’s one of those stories for just about every contest, amiright?
Let’s get back to our Hawaiian vacation. Imagine yourself on those beautiful islands with a gentle breeze coming off the ocean. It’s a warm sunny day and you have your very own beach chair with a nicely chilled beverage at hand. What’s the next thing that comes to your mind – a splash in the surf or snoozing through some serious tanning time? Nope, your tummy’s rumbling too much so you’ve got to eat! Now open your eyes and you suddenly come rushing back to your quarantined-at-home reality. But let’s hold on to what we can of that wonderful dream and enjoy some island eats, courtesy of the the book “Aloha Kitchen: Recipes from Hawai’I” by Alana Kysar ($30, Ten Speed Press, 232 pp.).
“Aloha Kitchen” is a book done almost of beautifully as the island paradise itself, with full-color pictures of nearly every completed dish. It’s superbly written as well and the recipes are all presented in a straightforward manner. As you would expect with this type
of recipes, there are some ingredients that aren’t readily known to most and possibly not avail- able in your local super- market. However, author Kysar provides an excel- lent explanation of the various specialty ingredi- ents and leaves it up to the reader as to substitu- tion or ordering online.
The book includes chap- ters we’ll all find familiar - Pork (Pua’o), Chicken (Moa) and Beef (Pipi) – with recipes like Kalua Pig (smoke-roasted pork butt), Local-Style BBQ
Chicken (prepped in a marinade of soy sauce, brown sugar, rice vinegar and ginger), Maui-Style Kalbi Short Ribs (similar mari- nade but also with sesame oil and fish sauce). Look past the sug- gested uses of liquid smoke because you’ll likely be cooking on your smoker instead of in an oven. There’s also dishes that in- clude Spam – don’t knock them until you’ve tried them!
So get this book and take that trip to Hawai’I, even if your actual travel is only as far as your back yard.
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