On September 29, 2020 The 'Ohana Grill Cookbook came out on Ulysses Press! It's available on Amazon, Barnes & Noble, and Bookshop, plus Bookends in Kailua, Hawai'i. Please ask for it at your local bookstore.
Writing this book has been a wonderful and unexpected opportunity. After Dawn Sakamoto Paiva and I were introduced by our mutual friend, Traci Morinaga of Midori Jewelry, we met at Morning Brew in Kailua and hashed out a plan to grill and photograph upwards of 50 recipes over 2 months' time, with about 4 weeks after the holidays to write the book and edit the photos to meet our deadline with Ulysses Press. We battled flies, mushy mango, curious kittens, did a ton of grocery shopping, and extinguished a pork belly fire. Throughout November and December of 2019 we spent whole days and early evening hours grilling just about everything, including bread, pork, beef, tofu, vegetables, fruit, fish, and chicken. We brewed punches and ice tea and donned the big coats in the freezer section of Chef Zone while shopping for bao. I wished we'd gotten a photo of that!
It feels like we wrapped this book and hosted the taste testing party with friends who helped make The 'Ohana Grill Cookbook happen in just the nick of time before the world came to a grinding halt. Having book edits to work on during the state shut down and safer at home has been helpful in marking the days and months during this pandemic. I hope you enjoy making these recipes as much as we enjoyed putting them together.
While The 'Ohana Grill Cookbook is available through various online retailers, we ask that you consider purchasing from your local bookstore (even if it’s a chain) or through Bookshop.org, which supports authors and independent bookstores.
It feels like we wrapped this book and hosted the taste testing party with friends who helped make The 'Ohana Grill Cookbook happen in just the nick of time before the world came to a grinding halt. Having book edits to work on during the state shut down and safer at home has been helpful in marking the days and months during this pandemic. I hope you enjoy making these recipes as much as we enjoyed putting them together.
While The 'Ohana Grill Cookbook is available through various online retailers, we ask that you consider purchasing from your local bookstore (even if it’s a chain) or through Bookshop.org, which supports authors and independent bookstores.
Teri Beef Sticks
Here's an easy and delicious recipe from The 'Ohana Grill Cookbook, courtesy of Thomas Robillard and Tess Bevernage at Hanai Family Table.
1/3 cup shoyu
3 tablespoons brown sugar
2 tablespoons white sugar
2 tablespoons water
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1 pound flank or skirt steak, sliced into 2x1/4-inch strips
skewers
Prep time: 15 minutes
Marinate: Overnight
Grill time: 6-10 minutes
Serves: 2 as a main, 4 as a side
1. Mix all the ingredients except for steak in a medium bowl to make the marinade.
2. Place the beef in a large glass bowl with a cover or a plastic zip-top bag. Pour the marinade over the beef.
3. Cover and marinate the beef in the refrigerator overnight but no longer. If you are using wooden skewers, soak them in water overnight so they don't catch fire on the grill.
4. Preheat a clean and oiled grill to medium heat.
5. Thread the meat onto the skewers.
6. Grill on medium heat for about 3 minutes or longer on each side, depending on the thickness of the meat. Serve with mac salad.
Here's an easy and delicious recipe from The 'Ohana Grill Cookbook, courtesy of Thomas Robillard and Tess Bevernage at Hanai Family Table.
1/3 cup shoyu
3 tablespoons brown sugar
2 tablespoons white sugar
2 tablespoons water
1 teaspoon minced fresh garlic
1/2 teaspoon minced fresh ginger
1 pound flank or skirt steak, sliced into 2x1/4-inch strips
skewers
Prep time: 15 minutes
Marinate: Overnight
Grill time: 6-10 minutes
Serves: 2 as a main, 4 as a side
1. Mix all the ingredients except for steak in a medium bowl to make the marinade.
2. Place the beef in a large glass bowl with a cover or a plastic zip-top bag. Pour the marinade over the beef.
3. Cover and marinate the beef in the refrigerator overnight but no longer. If you are using wooden skewers, soak them in water overnight so they don't catch fire on the grill.
4. Preheat a clean and oiled grill to medium heat.
5. Thread the meat onto the skewers.
6. Grill on medium heat for about 3 minutes or longer on each side, depending on the thickness of the meat. Serve with mac salad.