Chef Judi’s Dish – 2/22

Chef Judi’s Dish – 2/22
judi gallagher. la, la, we’re doing hawaiian here, right? >> we are. well, john, thanks to you, i have a statue of you on my front lawn, now that it’s sunny and warm and beautiful. i feed the statue every day, too. but this weather’s been so great. i said hey, we have to celebrate it. finally we can turn our grills on instead of our heat. right? >> amen. >> so i’m going to teach everybody how to make a polynesian marinade. this is great. you can use anything from tofu. i know you’re giving up eating a lot of meat, you’re eating a lot more vegetables, until we have lunch today with the chicken. so let’s get started. i have a little bit of fresh-squeezed orange juice, and a whole lot of pineapple juice, the base of al great ploying neegs marine delayeds. we’re going to do a little bit of brown sugar, about a half a cup for a big batch of marinade, but when this all gets dissolved and you s



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