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Sam Choy's
Recipes For September, 2003
Barbeque Ribs
Rosemary-Garlic Olive
Oil Sweet Bread
Macadamia Nut Basil Pesto
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Broadcast Date: 9-13/2003
This week on Sam Choy’s Kitchen, Sam and Sharie fires up the grill for some
Barbecue Ribs, Sweet Bread and a Vegetable Macadamia Nut Basil Pesto Pasta.
Barbeque Ribs
Three to Four Slabs of Ribs
BBQ Sauce:
One bottle ketchup
Three quarter cup of canola oil
One half cup white vinegar
Four tablespoons brown sugar
One teaspoon Worcestershire sauce
One half to one teaspoon liquid smoke
Combine all ingredients in a large mixing bowl. Whisk until well blended. Boil
ribs for at least one and one half hours on medium heat until it looks soft, but
where it would tear apart when handling. Rinse ribs and place ribs in sauce to
coat well. Broil for a few minutes to hear. Slice after broiling and serve. Top Of Page
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Rosemary-Garlic Olive Oil
Sweet Bread
One half teaspoon of fresh rosemary
One half teaspoon of garlic, finely diced
Pinch of Hawaiian salt
One half teaspoon of Olive oil
Combine ingredients. Spread mixture on slices of sweet bread and sprinkle
lightly with Hawaiian salt. Wrap in foil and place on hot grill, turning several
times until heated well. Top Of Page
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Macadamia Nut Basil Pesto
One cup fresh basil leaves
Three tablespoons macadamia nut bits
Three tablespoons grated parmesan cheese
Three cloves garlic
Four tablespoons olive oil
In a food processor, add basil leaves, macadamia nuts, parmesan cheese and
garlic. Slowly add olive oil until a smooth paste is formed.
**Top your favorite pasta with the pesto sauce (see above)**
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