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June 18, 2020


It is the summer solstice, the longest day of the year, the first day of summer and the day before Father’s Day. Yes, it all happens on Saturday, June 20th—that’s a lot happening on one day.  

Just because we are still isolating doesn’t mean we can’t have a barbecue and celebrate. And good food is a must.

I’ve been working on a spicy pork recipe that is also delicious when you make it with chicken or beef. If you’re going to make it on your barbecue, you can slide the meat on skewers so it’s easy to turn as you grill.

I love fresh coleslaw. When it hasn’t been sitting in its dressing for days, it has a crispiness that shouts summer. I find that if I prepare the cabbage mixture and the dressing, but don’t combine them until the day before I want to serve it (about 12 hours), it’s perfect. It also gives me the option to dress only the amount of cabbage I’m going to serve, reserving the rest to season later.


Grilled Spicy Pork Skewers This can be served as a main dish or as appetizers.*Marinade the pork for at least 5 hours to develop its flavor.This is also delicious served as leftovers.You can substitute either chicken or beef for the pork.The trick is to partially freeze the meat before you slice it. The semi-frozen meat is easy to slice very thin since it holds its shape. 


Serves: 8
Prep time: 20 minutes
Total time: 30 minutes
Marinade 5–8 hours in refrigerator  


2 lb pork shoulder, skinless, boneless
½ small red onion thinly diced
5 garlic cloves coarsely chopped
1 tablespoon hot pepper sauce
2 tablespoons brown sugar
1 tablespoon ginger
½ cup soy sauce
3 tablespoons rice vinegar
1 teaspoon. kosher salt
12 to 16 eight-inch metal skewers or wooden skewers (Soak wooden skewers in water for 15 minutes to prevent them from burning.)



  1. Freeze pork until firm around the edges, about 1½ to 2 hours. Remove from freezer and begin slicing the pork. Slices should be about ⅛” thick; approximate cutting 1” strips from the pork which is usually about 4” wide. If the meat gets too soft to cut easily, place the pork back into the freezer to harden a bit before you continue to cutting.
  2. While the pork is in the freezer, combine onion, garlic, red pepper sauce, brown sugar, ginger, soy sauce, vinegar, and 1 teaspoon of salt in a bowl or large re-sealable plastic bag. Place pork into the marinade, making certain to coat each piece fully. Close and chill for 5 hours. Turn the meat occasionally during the 5 hours.
  3. Prepare a grill for medium-high heat. Or place your grill pan in the upper ⅓ of your oven.
  4. Remove pork from marinade and thread onto skewers. (If using wooden skewers, soak in water for at least 15 minutes to prevent burning.)
  5. Using an immersion blender or blender, emulsify the sauce, making certain it is smooth. Place the marinade into a pot on the grill and let it simmer on the grill.
  6. Place pork on your hot grill, letting it brown and turning it over to brown all sides, brushing with the marinade. The meat will cook quickly, about 4 minutes.
  7. Remove from the grill and serve with the marinade on the side.



1 small green cabbage, cored and shredded
1 small red cabbage, cored and shredded
3 large carrots, shredded
1 cup parsley, chopped fine
1 cup mayonnaise
¼ cup apple cider vinegar or malt vinegar
1 tablespoon Dijon mustard
Salt and pepper
  1. Mix the shredded cabbages, carrots, and parsley in a large bowl.

  2. In a separate bowl, combine the mayonnaise, vinegar, mustard, salt, and pepper. Mix well.

  3. Mix ½ the dressing into the vegetable mixture and combine well. Taste and add more dressing if needed.

If you make these, let me know what you think. I have to decide if they should go into the Le Kitchen Cookbook I’m writing. I’m finalizing the recipes, so your help will be greatly appreciated.

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