Recipes provided by NEWS 8-NBC HAWAII & KFVE-TV-The Home Team
Airdate: January 10, 1998
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 head tango lettuce
sweet bread
Chop 3 oz 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 3 oz 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 and pepper
3/4 cup salad oil
3/3 oz mahimahi fillet
2 eggs, beaten
1 cup flour
1 cup panko
1/2 cup mac nuts, mixed with panko
Mix rice with parsley, green onions,
and ginger. cook according to directions
on the rice package. Meanwhile season
the mahimahi fillet with salt and pepper,
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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