With temperatures reaching into the 80’s this weekend, it seemed like we were having a tropical heat wave. So I decided to cook something that reminded me of the many wonderful times I have spent in the Aloha state.
During the early 80’s I was working as a bartender at a ski resort in Summit County, Colorado. How lucky I was to have been hired for a position at an aprés ski lodge at the base of the mountain. Those were wild and crazy times I tell you, pretty much like Hot Tub Time Machine.
One of the neatest things about resort life is how the people you work with really become your comrades. It was just such a co-worker from Maui who I became good friends with, Tracey had come to escape “island fever”, to experience some winter, and ski for a season. When the mountain closed she invited me to spend the “mud season” at her ocean side house in the small town of Paia, located on the north shore of Maui on the road to Hana town. With no work and a pocket full of tips from the winter season, I gladly accepted the invitation. Tracey introduced me to a friend of hers, Bob Kiger who had recently move to Paia from L.A. He had escaped the hectic lifestyle of a Hollywood producer to become a laid back surfer dude, and to start a bike rental company. His idea was to take people by van to the top of the Haleakalā Volcano (elevation 10,023 feet) to watch the sunrise, and then guide them on a ride down the mountain on California Cruiser style bikes. He offered me a free trip to check out his idea, which I eagerly accepted. Little did we know at the time that his crazy notion would become the incredibly successful Cruiser Bob’s Maui Bike Tours.
- 1 cup of spicy BBQ sauce
- ½ cup Hoisin sauce
- ¼ cup orange juice
- 2 tablespoons soy sauce
- 1 teaspoon ginger finely minced
- 4 fresh chicken quarters
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Mix all ingredients together in a sauce pan and bring to a boil. Reduce heat and simmer for about 20 minutes.
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Preheat your grill on high. When hot, turn off one half leaving the other half on high.
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Place the chicken on the side of the grill with no heat and close the lid.
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Cook for about 10 minutes.
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Open the grill and brush all sides of the chicken with the glaze.
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Close the lid and continue to cook for another 20 minutes checking meat with a thermometer. Remove chicken from grill when it tests 165º F. Cooking times will vary depending on the size and the cut of the meat
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Tent the chicken with foil and allow to rest for about 10 minutes.
I like to use chicken quarters, but any cut will work for this dish.
An explosion of flavors from sweet to heat make this slaw an interesting side dish. Definitely not the your mothers slaw.
- ¼ head of cabbage core removed and thinly sliced
- 1 carrot cut into matchsticks
- 1 jalapeno slivered
- 4 - 5 green onions thinly sliced
- 1½ cup bean sprouts
- 1 orange pepper cut into small strips
- ¼ fresh pineapple core removed and cut into bite size pieces
- 1 tablespoon black sesame seeds
- 3 tablespoons sesame oil
- 1/3 cup rice wine vinegar
- 1 teaspoon soy sauce
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 tablespoon white sugar
- ½ teaspoon ground black pepper
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Combine all ingredients in a large bowl. Toss with hands to mix well.
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Whisk together and pour of slaw, mixing well to coat evenly. Use only enough dressing to coat.
Mahalo for reading my story. I truly hope you will enjoy this dish. Aloha!
