Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: January 25, 1997
TOSSED COLD CHICKEN
WITH FRESH GINGER PESTO
Serves 4
6 boneless, skinless chicken breast halves
2 cups water
2 cloves garlic, minced
12 cup chopped cilantro
1 inch piece ginger, crushed
12 tsp salt
In a 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
inch strips and toss with Cold Ginger
Pesto (recipe below). Great served as
a salad with assorted mixed greens or
just eating it with hot steamed rice.
Cold Ginger Pesto
1/2 cup light salad oil
1/2 tsp salt
1/4 cup minced green onions
1/4 cup minced ginger
2 Tbs minced shallots
1/4 cup lightly packed cilantro, minced
1/8 tsp white pepper
1/2 cup finely chopped macadamia nuts
In a 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.
Makes 1 cup.
TAIL GATE ANNIE BBQ LEG OF LAMB
Serves 3-4
1 boneless leg of lamb
12 cup shoyu, save 3 Tbs for basting
4 cloves garlic, sliced
2 Tbs brown sugar
2 Tbs honey
1 tsp salt
12 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.
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 shoyu
to baste as you cook. Marinate
for about 4 to 6 hours. You can
place the boneless leg of lamb
in a 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 to a boil; pour over sliced
meat.
Send questions, comments, suggestions to suresave@suresave.com
|
