John and Sam return to the North Shore of Oahu to barbecue with musicians Kalei Gamiao, Jon Yamasato and Lopaka Colon. To help celebrate Kalei’s parents’ anniversary, the guys make a feast using kalbi, Redondo’s arabiki sausage, samoan crab, and a single breakfast sandwich.
Samoan Crab Salad
- 2 Samoan crabs, meat removed
- 1 head romaine lettuce, chopped
- 1 package salad mix
- Dried cranberries
- Pumpkin seeds
- 1 Zippy’s Spam Breakfast Sandwich, sliced
Vinaigrette Dressing:
- Crab “au jus”
- Lemon zest
- 1 lemon, juiced
- 1 packet Ranch dressing
- 1 tablespoon olive oil
- Sriracha Chili Sauce to taste
- Hawaiian salt to taste
- 1 tablespoon Heinz Yellow Mustard
- 2 tablespoons Kraft Mayo
Place lettuce in a large salad bowl. Top with crab meat, cranberries, pumpkin seeds and breakfast sandwich slices. Drizzle with vinaigrette dressing and enjoy.
Chicken and Arabiki Kebobs
- 6 chicken thighs, grilled and cubed
- 3 medium tomatoes, seeded and cut into 1 inch pieces
- 1 large onion, cut into 1 inch pieces
- 6 Arabiki sausages, cut into 1 inch pieces
- 6 hot dogs, cut into 1 inch pieces
- Olive oil
- Wooden skewers
Marinade:
- 1 bottle Kraft Original Barbecue Sauce
- 1 tablespoon Thai hot sauce
- 1 tablespoon sugar
- 1 tablespoon Aloha Shoyu
Soak wooden skewers for 30 minutes; drain. Thread chicken, sausages and vegetables onto a skewer, alternating each ingredient. Cook kabobs with olive oil for 5 minutes, turning occasionally, until caramelized. Serve on a bed of noodles. Drizzle with marinade and serve.
Box Choy items
- Heinz Yellow Mustard
- Kraft Original Barbecue Sauce
- Zippy’s Spam Breakfast Sandwich
