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“Howzit brah, no fo-get to bring da kine mac salad today, yeah? Auntie wen make planny teriyaki las’ night, thass why.”

If you got most of that, congratulations; you are close to being a true kama’aina. If not, stick around and we’ll show you how to bring Hawaii to your home this summer, Hawaiian BBQ style!

First, let’s break down the typical Hawaiian “plate lunch”. Always start with 1 or 2 scoops of rice and a scoop of macaroni salad. For you newbies, you’ll notice I said “scoops”. This means to literally use an ice cream scoop (a wet one to handle the sticky rice) to dispense the food onto the plate. Not only is this the way it’s done, it’s a handy portioning device, don’t you think?

For the entrée, one of the most popular local dishes is Beef Teriyaki. Here, the marinade sauce is the key, and we’ve given you a tangy recipe to start you off; or you can just get the bottled kind at the store. Now on the day of your Hawaiian BBQ, what happens if it’s just too hot to cook outside in front of burning charcoal? We suggest bringing it all inside with an indoor grill. The grill is designed to reduce smoke, and because it’s for the tabletop, everyone can get in on the barbecuing and spread the Aloha. Don’t forget to bring the fruit punch, and you’re ready to roll; an authentic plate lunch at home, Zojirushi style!

½ cup soy sauce
2 tablespoons sake or mirin (rice wine)
4 tablespoons brown sugar
1 tablespoon fresh ginger, grated
1 garlic clove, crushed

Combine the ingredients into a bowl and mix. Marinate the meat (we suggest thinly sliced rib eye or similar cut beef) overnight directly in the bowl or plastic bag. Remove meat from marinade and grill or pan fry.

• Indoor BBQ Style vs. Teppan Style - Tech Talk 101
As an alternative to grilling, try “teppan style” frying to cook marinated meats. Our Gourmet Sizzler® Electric Griddle helps to lock in those juices while it cooks!

• Hawaiian Desserts - Kitchen Lab 101
Our Kitchen Lab this issue features an easy way to make Butter Mochi, a popular sweet treat that can be baked in your Bread Machine. This coconut flavored confection probably originated in the Philippines, but was ultimately “localized” with Japanese mochiko flour. Try it out; it’s the perfect dessert for your Hawaiian barbecue.

Speaking Pidgin

Want to be Hawaiian? Learn some local expressions and wave the “shaka” sign:
“Howzit, brah?” Universal greeting, as in “How’s it going, brother?”
“Da kine” Used anywhere as filler, as in “You know, da kine, what was?”
“Planny” Means “plenty”
“Kama’aina” A local person
“Auntie” Any lady much older than you in Hawaii is your “Auntie”.
“Bum-Bye” By and by or later; as in “When den?” “Bum-Bye, Bum-Bye.” Hawaiians always do things bum-bye.
“Grindz” Food; as in “I stay hungry fo’ grindz, brah.”
“Ono” Delicious; as in “Da spam musubi was ono, Auntie.”

So nex’ time you guys go Hawaii, no shame--talk da kine Pidgin, brah!

Many of you have been asking us to publish more recipes, and we’ve been busy cooking up some new ones. Look for new recipes from our kitchens in the coming months. Our chefs and nutritionists are always testing and coming up with scrumptious ways to enjoy eating at home with your family and friends.