Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: June 14, 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
Chop 3 ounces of the lobster meat; mix with
sun-dried tomato mayonnaise. Spread 1/ 2
of the mixture on 1 slice of bread and top
with sliced tomato and lettuce. Top with
another slice of bread. Spread on the rest
of the mayo/lobster mixture and top with
lettuce, bacon, remaining 2 ounces of lobster
meat and 3rd slice of bread. Enjoy!
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
to taste salt & white pepper
3/4 cup salad oil
3 / 3 oz Mahimahi fillet
2 eggs, beaten
1 cup flour
1 cup panko
1/2 cup macadamia nuts, mixed
with panko
Mix rice with parsley, green onions and
ginger; cook according to directions on
the rice package. Meanwhile, season the
Mahimahi with salt and pepper, dredge
in flour, dip in eggs, then into panko &
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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