Firing Up The Barbecue

Sam Choy
By Sam Choy
Wednesday - April 09, 2008
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Spring is in the air and so is the aroma of barbecue. Not only is it a fun and delicious way to cook, but it keeps the kitchen cool as well.

We’re firing up the barbecue on the show this week to cook up some finger lickin’ ribs with savory sweet bread and Island-style pesto with pasta.

This show aired originally in September 2003.


BARBECUE RIBS

* 3 to 4 slabs ribs

For Barbecue Sauce:

* 1 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 oneand-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.

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.

MACADAMIA NUT BASIL 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.

For Pasta:

Marinate your favorite vegetables in olive oil, shoyu, salt and garlic.

Boil your favorite 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.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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