Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: September 21, 1996
Tossed Cold Chicken
with Fresh Ginger Pesto
Makes 4 servings
6 boneless, skinless chicken breast halves
2 cups water
1/2 cup chopped cilantro
1" piece ginger, crushed
2 cloves garlic, minced
1/2 tsp salt
Cold Ginger Pesto (recipe below)
In medium pot, add water, cilantro, ginger, garlic and
salt. Bring to a boil and poach chicken by reducing heat
and simmering for 6 to 7 minutes, or until chicken is
tender. Remove chicken from water; chill. Cut into 1"
strips and toss with Cold Ginger Pesto. Great with
assorted mixed greens as a salad, or great just eating
it with hot steamed rice.
Cold Ginger Pesto
Makes 1 cup
1/2 cup light salad oil
1/2 tsp salt
1/4 cup ginger, minced
1/4 cup green onions, minced
1/4 cup lightly packed cilantro, minced
2 Tbs shallots, minced
1/8 tsp white pepper
1/2 cup macadamia nuts, finely chopped
In small saucepan heat oil; add salt and cook for 2 to
3 minutes. Cool. Stir in ginger, green onions, cilantro,
shallots, white pepper and macadamia nuts.
Tail Gate "Annie"
BBQ Leg of Lamb
Serves 3-4
1 boneless leg of lamb
1/2 cup shoyu (save 3 Tbs for basting)
4 cloves garlic, sliced
2 Tbs brown sugar
2 Tbs honey
1 tsp salt
1/2 tsp chili powder
1 Tbs cumin
Open up boneless leg of lamb. If you see a thick
portion, be sure to make some cuts into it. Now you
are ready to mix the marinade. In a bowl large enough
to hold the marinade, mix all the ingredients, then pour
over the boneless leg of lamb. Save about 3 Tbs of the
shoyu to baste as you cook on the BBQ. Marinate for
about 4 to 6 hours. You can place the boneless leg of lamb
in a ziploc bag to marinate, or leave it in a bowl.
To barbecue: place meat, skin side up, over hot coals. Cook
for about 30 minutes until well browned, then turn and
cook skin side for 20 to 30 minutes. Place a loose hood
of aluminum foil over the meat while the second side cooks.
To broil: place meat and marinade in a shallow roasting pan
(not on a rack) meaty side up. Broil each side 6 to 8 inches
from the heat for 20-30 minutes. Place sliced meat on
serving platter. Bring remaining marinade and pan drippings
in a boil; pour over sliced meat.
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