HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Cookbook

 

Hawai'i's "Barbecue Sticks"

 

Slice meat into strips about three-quarters of an inch wide and about one-eighth-inch thick. Thread them onto bamboo skewers and marinate in teriyaki sauce for about an hour before grilling.

 

Shirley's Pork Version

Pork is delicious too and has won over even those who never eat the "other white meat." While many people would prefer a pork loin, we've always used the lean section of a pork butt. There's more marbling, and obviously a bit more fat, but also greater taste.

Cut lean pork into strips as you would the beef above and thread similarly.

 

Buy the Book!

 

Remembering Diamond Head, Remembering Hawai'i
A Cookbook Memoir of Hawai'i and Its Foods
by Shirley Tong Parola and Lisa Parola Gaynier
Diamond Hawaii Press
Published 1999, $19.95/trade paperback
Illustrations by Jill M. Ault
ISBN: 0-9666457-0-7
Recipe reprinted by permission.

 

Remembering Diamond Head, Remembering Hawai'i

Recipes

 


Cookbook Profile Archive

 

This page created March 2002


FoodWine
The FoodWine
Main Page

 

Grilling
Summer Recipes
& Grilling Tips

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
 
 
.

Copyright © 1994-2017,
Forkmedia LLC

 

 

cat toysCatnip Toys