Recipes provided by KHON Fox 2
Airdate: June 18, 2000
From the Kitchen of: Valery &
Katie O'Brien
EASY BREAKFAST PUDDING
1 lb. of bulk sausage (mild/spicy or taste) or Portuguese sausage, chopped up
6 eggs
1/2 c. onions
2 c. milk
1 tsp. salt
1 tsp. dry mustard
crust from 6 slices of bread
8 oz. shredded cheddar cheese
MAKE 1 NIGHT BEFORE!
Mix sausage and onion. Brown. Set aside to cool. Beat eggs.
Add milk, salt and mustard. Beat again. Add crumbled sausage, onion
and bread crust, torn into bit size pieces and stir. Grease 1 quart baking
dish and refrigerate overnight. Add cheese on top and bake at 350 degrees
for 40 to 45 minutes or until brown around the edges.
From the Kitchen of: Keith Kong
POACHED SALMON SALAD WITH CILANTRO-GINGER CLUB
1/2 lb. Fresh Atlantic King Salmon
Portion fish into two 4 oz. fillet. Poach in simmering court bouillon for
4 minutes or until desired internal temperature is reached. Serve hot or
chill in refrigerator for later use. Place salmon on a platter decorated
with salad ingredients and top with cilantro-ginger pesto. Garnish with
black sesame seeds and red tobiko caviar
Court Bouillon:
1 c. yellow onion, diced
1/2 c. celery, diced
1/4 c. carrot, diced
1 tsp. garlic, minced
1 Tbs. ginger, minced
1/4 c. white wine
1 Tbs. lemon juice
2 bay leaves
kosher salt
ground white pepper
Combine all the ingredients except the salt and pepper in a wide, shallow pan
and bring to a boil. Reduce to a simmer for 15 minutes. Season
strongly with the salt and pepper.
Cilantro-Ginger Pesto:
1 Tbs. ginger, minced
1 tsp. garlic, minced
1/4 c. green onion, chopped
2 Tbs. macadamia nuts, toasted and crushed
1 c. cilantro, chopped
1 Tbs. sesame oil
1 tsp. shoyu
1 tsp. mirin
1 c. peanut oil
kosher salt
ground white pepper
Combine first 8 ingredients in a blender and puree on high speed until smooth.
Turn speed down to low and slowly add the peanut oil in a thin stream.
Season with salt and pepper to taste, refrigerate for at least an hour before
serving.
Salad Ingredients:
red cabbage, thinly sliced
cucumber, sliced
carrot, julienned
bean sprouts
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