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28 FOUR SEASONS BREEZE | JULY 2021 • 3 lbs. flanken ribs • 3/4 Cup soy sauce • 1/2 Cup water • 1 Tablespoon toasted sesame oil • 3/4 Cup sugar • 2-inch piece fresh ginger, thinly sliced • 2 garlic cloves, minced • 1/3 Cup sliced green onion, optional • 1 pound elbow macaroni • 1/3 Cup apple cider vinegar • 2 medium carrots, shredded • 2 stalks of celery, chopped • 1/4 Cup onion, minced • 2 ½ Cups mayonnaise • 1/3 Cup milk • 2 Tablespoons granulated sugar • 1 ½ teaspoons salt • 1/2 teaspoon pepper For marinade, combine soy, water, sesame oil, and sugar. Whisk until sugar is completely melted. Add ginger, garlic, and green onion (if using), mixing completely. Place ribs in a resealable bag or glass container. Pour marinade over ribs making sure they are completely coated. Seal and place in refrigerator for six hours to overnight. Turn ribs occasionally to make sure they are evenly covered with marinade. Remove ribs from refrigerator 30 minutes before cooking to allow them to come to room temperature. Remove ribs from marinade, shaking off excess. Place on a preheated grill (high heat). Cook about four minutes per side, or until desired degree of doneness. Watch closely. The ribs can burn easily because the marinade contains a lot of sugar. Hawaiian style ribs are usually served with white rice, macaroni salad and cooked or salted cabbage. Cook macaroni according to package directions. Drain well. Do not rinse. Transfer to a large bowl. Sprinkle the vinegar on the macaroni while it is still hot. Stir in the carrot, celery, and onion, mixing until the ingredients are well combined. Set aside to cool, about 20-30 minutes. Meanwhile, whisk the mayonnaise, milk, sugar, salt, and pepper together in a medium sized bowl. Stir the mayonnaise mixture into the cooled macaroni, mixing gently until all the noodles are coated. Cover and refrigerate for at least four hours, but preferably overnight. DIRECTIONS DIRECTIONS DIRECTIONS INGREDIENTS INGREDIENTS INGREDIENTS Grilling & Chilling By Irene Welker If you are dreaming of a tropical paradise then our second installment of Grilling & Chilling is for you! Grab your grill, grass skirt, a tropical drink, and use these two great dishes from our 50th state of Hawaii as the basis for a luau. Kalbi is made from flanken style ribs. Beef ribs are thinly cut across the bone. Each piece usually consists of three to four bones, nicely marbled and are very tender when marinated. Prep time: five minutes; marinate six hours to overnight; cook time: eight to 10 minutes. Serves four. This salad is super creamy and slightly tangy. The secret is adding vinegar to the hot pasta. Serves eight as a side dish. Hawaiian Style Kalbi Ribs Hawaiian Style Maconi Salad

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