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Guide to
Maxwell grinds

Recipes prepared by Charlie Maxwell Sr. on "Hawaii's Kitchen" this week. The show aired at 5:30 p.m. Sunday on KHON Fox 2.

Lizzie's Some Ono Turkey

1 12-15 pound turkey
12 cloves of garlic, mashed
1/2 tablespoon black pepper
2 tablespoons Hawaiian salt
1 bottle Chinese brown bean sauce (koon chun)
1 large brown grocery bag
1 cup vegetable shortening

Wash turkey and dry thoroughly. Remove neck and giblets to make stuffing and gravy.

Mix salt, pepper and mashed garlic with Chinese bean sauce. Spread half of the mixture in the turkey cavity. Massage the remainder on the outside of the turkey, making sure the entire bird is covered. Rub shortening inside the paper bag, making sure every inch is covered. Place turkey in the package, neck first, breast up. Place in roasting pan and tuck opening of package under the turkey tail. Place in 350 F. oven. After three hours, check if turkey leg is loose in the joint. If not, return to the oven for another hour. When done, remove pan from oven and take turkey out of the bag. Turkey should fall apart. Kaka (shred) turkey, removing major bones for soup. Spread turkey in serving pan and cover.

Gravy

2 tablespoons round onions, minced
2 tablespoons celery
2 tablespoons giblets
1/4 cup drippings
Flour to thicken
Salt and pepper to taste

Sauté onions, celery and giblets (quickly). Add drippings. Thicken with flour.

Giblet Stuffing

1 tablespoon oil
Giblets and neck of turkey
Salt and pepper to taste
1 large Maui onion, diced
1/2 cup turkey drippings
3 bundles green onions, chopped
2 bunches parsley, chopped
1/2 teaspoon cinnamon
1/4 teaspoon curry powder
1 raw egg
3 loaves stale bread, broken into small pieces, moistened with water

Heat oil in large pot over medium heat. Add giblets and salt and pepper. Stir, add round onions, celery, cinnamon, curry, parsley and green onions. Cook 5 minutes, add bread and mix. Add egg and turkey drippings, mix well. Salt and pepper to taste. Total cooking time is 10 minutes.

Uncle Charlie's Baby Back Ribs

5 pounds baby back pork ribs
6 cloves garlic
3 fingers ginger (3 large pieces)
Barbecue sauce of your choice
Salt and pepper

Cut ribs in sections. Salt and pepper to taste. Crush garlic. Slice ginger root in half and crush slightly. Place ribs in a pot with ginger, garlic and water to cover. Cook 40 to 45 minutes or until tender. Poke a chopstick in the meat to check if tender or cook until the meat starts to separate from the bone. Drain out and discard water. Put enough sauce on ribs to cover. Soak for several hours. Fifteen minutes before serving, place ribs on a rack under the broiler until browned and sauce is caramelized. While ribs are broiling, Heat remaining sauce in a saucepan to reduce. Just before serving, pour sauce over cooked ribs.

Nutritional information unavailable

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