"UNCLE CHARLIE" MAXWELL, HOST OF "TALK STORY WITH UNCLE CHARLIE", AND KOPA'A TITA, PROGRAM DIRECTOR OF KNUI, WILL BE FEATURED ON KHON FOX 2 T.V. ON SUNDAY, NOVEMBER 26TH AT 5:30PM. "UNCLE CHARLIE" WILL BE COOKING A FAMOUS RECIPE FROM HIS MOTHER CALLED "LIZZIE'S CHINESE TURKEY" WHICH IS COOKED IN A GROCERY BAG. HE WILL ALSO BE COOKING "UNCLE CHARLIE'S BABY BACK RIBS AND GIBLET STUFFING. BRICKWOOD GALATARIA IS THE HOST OF THE SHOW. "UNCLE CHARLIE" HOLDS THE WORLD RECORD LAULAU OF 50 BLS, COOKED ON SAM CHOY'S SHOW. RECIPES CAN BE OBTAINED ON THE FOLLOWING WEBSITE: www.moolelo.com and www.knuiam900.com Also by calling 572-8038

RECIPE

LIZZIE'S "SOME ONO" (Maui way of saying really good) TURKEY

Ingredients:

One 12 to 15 lb.. Turkey
12 cloves of garlic (mashed)
3/4 tablespoon black pepper
2 tablespoons Hawaiian Salt
1 bottle Chinese Brown Bean Sauce (Koon Chun)
1 large brown grocery bag, from Pukalani Superette
1 cup Crisco

Method

Wash turkey, then thoroughly dry. Remove neck and giblets to make stuffing and gravy. Mix salt, pepper and mashed garlic with Chinese Bean (Koon Chun) sauce in small mixing bowl. Spread half of mixture into the inside of the turkey cavity. Massage the remaining mixture on the outside of the making sure entire bird is covered with mixture. Take paper package and rub Crisco inside of the bag making sure every inch is covered. Place turkey in package, neck first, breast up. Place in roasting pan and tuck opening of package under tail. Place in 350-degree oven for 4 hours (depending on size of bird). On 3rd hour, check if turkey leg is loose, if not return to oven another hour. When done, remove from oven and take turkey out of paper bag. Turkey should be "falling apart". Kaka (shred) turkey, removing major bones to make Chuk (Chinese Soup). Spread turkey in serving pan and cover.

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GRAVY

Ingredients

Two tablespoon round onions (minced)
Two tablespoons celery
Two-tablespoon giblets
1/2 cup drippings
Flour to thicken, pepper and salt to taste

Method

Sauté Onions, celery and giblets (quickly)
Add drippings thicken with flour

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GIBLET STUFFING

Ingredients

Giblets and Neck of Turkey
Salt and Pepper to taste
1 large Maui Onion diced
2 cups celery 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 egg
3 loaves old bread broken into small pieces, moistened with water.

Method

On medium, heat l tablespoon of oil in large pot
Put in giblets
Salt and Pepper, stir then add round onions, celery cinnamon, curry, parsley, green onions. Cook for 5 minutes, add bread, and mix ingredients with bread. Add 1 raw egg and 1/2 cup of drippings; mix well, salt to taste. Total cooking time 35 - 45 minutes.

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"UNCLE CHARLIES" BABY BACK RIBS

Ingredients

5 pounds Baby Back Pork Ribs
6 cloves garlic
3 finger Garlic (3 large pieces)
Barbecue Sauce of your choice. (My choice is Bull's-eye)

Method

Cut ribs in sections, salt and pepper
Crush garlic and slice ginger root in half (slightly crush ginger)
Place ribs in medium size pot with ginger and garlic
Cook for 40 or 45 minutes or until tender. Poke chopstick in meat to check if tender or when the meat starts to separate from the bone.
Empty water from pot and drain. Put sauce on cooked ribs, making sure ribs are covered. Soak for several hours and 15 minutes before serving, place on broiler rack until brown and sauce is caramelized.

After placing all the ribs on the broiler, take remanding sauce and heat over saucepan until it reduces. Just before serving, pour sauce over cook ribs. ! Really Ono.

Ho`iho`i Mai

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