A Meal On The Grill
Wednesday - September 28, 2005
On this week’s show, we fire up the grill for a kicked-up barbecue meal.
* 3 to 4 slabs of ribs
For Barbecue Sauce:
* 1 32-ounce bottle ketchup
* 3/4 cup canola oil
* 1/2 cup white vinegar
* 4 tablespoons brown sugar
* 1 teaspoon Worcestershire sauce
* 1/2-1 teaspoon liquid smoke
* 1/2 cup shoyu
Combine all ingredients in a large mixing bowl. Whisk until well-blended.
Boil ribs for at least 1-and-a -half hours on medium heat until it looks soft, but not where it would tear apart when handling. Place ribs in sauce to coat well. Cook over grill or broil in oven. Slice ribs and serve.
VEGETABLE MACADAMIA NUT BASIL PESTO PASTA
Marinate vegetables in olive oil, shoyu, salt and garlic.
Boil pasta in water and drain. Grill vegetables and cut to desired portions. In a large bowl, mix pasta, chopped grilled vegetables, and macadamia nut basil pesto sauce to taste.
For Macadamia Nut Pesto:
* 1 cup fresh basil leaves
* 3 tablespoons macadamia nut bits
* 3 tablespoons grated Parmesan cheese
* 3 cloves garlic
* 4 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.
ROSEMARY-GARLIC OLIVE OIL SWEET BREAD
* fresh rosemary
* garlic, finely diced
* Hawaiian salt
* olive oil
Combine all 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.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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