Recipes provided by KHON Fox 2
From the Kitchen of:
Hula Joe & The Hut Humpers
Airdate: March 5, 2000
Caesar Salad
Romaine lettuce, washed and hand torn into bit size pieces
Won tun strips
1 block parmesan cheese, grated
Olive oil
2 cloves garlic
1 fillet of anchovy
1 egg yolk
1/2 fresh lemon
1/8 tsp. salt
Dash of white pepper
Splash of worcestershire sauce
3 drops tobasco sauce
In the bowl, crush the garlic cloves. Lay out the anchovy fillet and sprinkle with a dash of salt. Add olive oil to make a paste of it all with a fork. Distribute the paste throughout the bowl, turning and mashing at the same time. Add the yolk, splash of worcestershire sauce, white pepper and tobasco sauce. Mix in while rotating the bowl in your hands. Squeeze the lemon, catching the seeds and mix. If dressing is too garlicky, add more olive oil to cut it down. Toss in the lettuce, grated cheese and won tun strips. Continue tossing. Serve immediately.
Pesto Pasta
Pasta, cooked
12 oz. olive oil (adjust according to mixture texture)
4 cloves garlic
1 8oz. block parmesan or romano cheese
Fresh basil leaves (approx. 15 large leaves)
2 small red chili peppers
1/4 tsp. salt
1/4 tsp. white pepper
1 can black olives
Romaine lettuce (optional), washed and torn into small pieces
Combine all of the ingredients except the pasta, olives and lettuce into a blender. Blend on chop mode until mixture is smooth. Pour over the pasta, adding the olives and lettuce. Toss until mixed in. Serve hot or chilled.
Ratatoulli
1 large eggplant, chopped into bite size cubes
1 med. zucchini, chopped into bite size cubes
1 large onion, cut into large square pieces
2 cloves garlic, minced
1 large bell pepper, cut into cubes
1 can tomato paste
Olive oil
Oregano
Basil
Salt
Pepper
Parsley, chopped fine
Grated cheese (optional)
In a skilled with olive oil, sauté onions, garlic, zucchini and eggplant. Season with oregano, basil, salt and pepper. Add the tomato paste and cook down until thick. Refrigerate and serve cold. Sprinkle the top
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