Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: February 8, 1997
LOBSTER CLUB
WITH TANGO LETTUCE
5 oz cooked lobster meat
2 Tbs chopped sun-dried tomato mixed
with 4 Tbs mayonnaise
4 slices cooked bacon
1 tomato, sliced
1 head tango lettuce
sweet bread
Take 3 ounces of lobster meat and chop, mix
with sun-dried tomato mayo. Spread 1/2
mayo/lobster mixture on 1 slice of sweet bread
and top with sliced tomato and lettuce. Top
with a slice of bread. Spread on the rest of
the mayo/lobster mixture. Top with lettuce,
bacon and remaining 2 ounces of lobster meat.
Top with a slice of bread.
Ginger Pesto Rice
with Macadamia Nut Mahimahi
1 cup Basamati rice
1/2 cup minced Chinese parsley
1/2 cup minced green onions
1/4 cup minced ginger
salt & white pepper, to taste
3/4 cups salad oil
3 3oz each fillet Mahimahi
2 eggs, beaten
1 cup flour
1 cup panko
1/2 cup macadamia nuts, mixed with panko
Mix rice with parsley, green onions, ginger
and cook according to the directions on
the package. Meanwhile, season Mahimahi
with salt and pepper. Then dredge in flour,
dip in eggs then into panko and macnut
breading. Heat oil in wok, add breaded
Mahimahi and cook about 2 minutes on
each side. Place Mahimahi on top of
cooked rice.
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