Community Corner
Summer is Here: Barbecue Hawaiian Style
As the weather finally warms, Seed to Feed brings you a recipe that is perfect for sharing with family and friends. Most of the work is done ahead of time and the end results are glorious.
Tanya Guido is one of those people who cook for sport.
Just for the sheer joy of it she will spend the day making lemon madelines, filled and individually wrapped to share with friends at school.
Seed to Feed is about Pacificans and the recipes they love. This week we have another Hawaiian tradition to crow about. Northern California's deep ties to the islands shine through again in this simple but timeless recipe for beef skewers, or Hawaiian Pupus.
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One of those family recipes which is handed down from generation to generation and which is loved at every family gathering, these beef skewers are the ideal camping food. I watched as Tanya handed out the skewers as they rolled off the grill.
People walking by would be treated to the smoky savory tidbits glazed with a homemade teriyaki style marinade which cooks to a shiny crispness.
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"There is never a tray of these left over," Tanya said. "They just get eaten as they come off the grill."
True aloha flowing as random strangers are offered a treat as they pass by, Tanya especially enjoys this recipe because of universal appeal. It's fun to share.
Versatility is also something to appreciate here. The core of the recipe is the teriyaki sauce which is used as a marinade for the beef. This teriyaki is impeccably balanced and can be used to marinate chicken, fish, pork. Even extra firm tofu will survive the grill and taste sensational.
Using a tamari or wheat free soy sauce also allows for a gluten-free version of this Hawaiian classic.
Tanya recalled the days making this dish with her grandma. The recipe has been handed down over generations, protected by some and cherished by all.
"We use it on everything at my house," Tanya said.
Listen carefully in the video while Tanya describes how to balance the sauce and individualize the flavor balance to suit your taste. She also demonstrates a cooking technique which is truly helpful. Rolling the skewers on down the line as they go so they are perfectly cooked at the end allows for an uninterrupted supply for the lucky passersby or party-goers.
If it wasn't for the rain the weekend we filmed, she would have rolled out some pineapple masalas for dessert as well. We will have to wait as frying outside and rain are a dangerous mix. Look for an extraordinary camping dessert edition of Seed to Feed sometime before the end of summer.
Hawaiian Pupus
The teriyaki recipe can be made in a huge batch or a smaller one. Just expand and adjust accordingly as it is designed to be adapted to your personal taste.
Ingredients
-soy sauce
-brown sugar
-water
-sliced ginger
-sliced garlic
-sliced green onion
-strips of beef about one inch wide. Tanya said you can use just about any cut. She uses top round in the video and they were tender and delicious. Just slice thinly and pound a bit if needed.
-bamboo skewers soaked in water, overnight if possible.
Directions for making the sauce
Combine equal parts water, soy sauce and brown sugar (1 cup of each is a good start) in a sauce pan over medium heat and bring to a simmer while stirring to dissolve the brown sugar. Add ginger, garlic and green onions and reduce heat to a simmer for 45 minutes to an hour. At this point, taste and adjust per Tanya's guidelines. Set aside to cool.
To marinate:
Skewer up the meat leaving a couple inches of skewer for a handle. You can use long strips and just weave up and down as you skewer. It is fine to use multiple pieces on a single skewer.
Place the skewers in a deep sealable container which will hold all the skewers and enough marinade to coat them. The beef can marinate for up to three days but should go at least overnight. Turn or shake the skewers periodically to makes sure all the skewers get a chance to be coated in the teriyaki.
To cook:
Over a medium hot grill, place a couple of skewers on one side. As you turn the skewers, move down the line adding a couple more each time. This technique is one of the secrets to Tanya's camping hospitality, creating an unending flow of tasty tidbits. By the time the skewers have rotated down the line the are fully cooked and glazed to perfection.
Next week in Seed to Feed, Hunter is back with his friend Daniel to demonstrate some unique Smoothy recipes providing a fun, kid driven summer activity.
