Sam Choy's
Recipes For August, 2001
Home-Style Fried Chicken
Kabocha Squash & Corn
Garlic Mashed Potatoes
Stuffed Maui Onion Gratinée
Maui Onion Crusted Seared Ahi
Coconut Shrimp With Guava Sweet and Sour
Sauce
Togarashi Crusted Ahi Steak with Asian
Pasta Salad and Mango-Cucumber Salsa
French Onion Soup
Philly Cheese Steak
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Airdate: August 25, 2001
This week we’re at the Ronald McDonald house with Jerri Chong of Ronald McDonald House
Charities of Hawaii and residents, Frances Espiritu and Abby Borja. Sam cooks up
Home-Style Fried Chicken with Corn and Kobocha Squash and Garlic Mashed Potatoes!
Home-Style Fried Chicken
1 Fryer Chicken, disjointed 8 cuts
½ tsp Garlic Powder
Salt & Pepper to taste
1 Tbsp Garlic, minced
2 Tbsp Aloha shoyu
All-Purpose Flour
3 cups Frying Oil
Marinade the chicken with garlic powder, garlic, shoyu, salt & pepper for at least 45
minutes. Dredge marinated chicken in flour and fry. Be sure the chicken is thoroughly
cooked before serving. Remove chicken from oil and drain on a paper towel.
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Kabocha Squash & Corn
¼ cup Butter
1 Tbsp Brown Sugar
1 Kabocha Squash, cubed & blanched
2 cans Corn or Corn of 6 ears
Salt & Pepper to taste
Cube the kabocha squash (with the skin) and parboil with a little salt until tender.
Drain squash. In a medium Sautee pan, add butter, brown sugar, squash and corn (if
using corn from the cob, pre-cook and cut the corn off the cob). Stir on medium heat
until the butter is melted and the brown sugar is dissolved.
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Garlic Mashed Potatoes
2 ¼ lbs. Red bliss potatoes
4 whole cloves garlic
½ lb. Butter
3 oz. heavy cream
White Pepper and Salt, to taste
Peel and cut the potatoes into 1-inch cubes.
In a pot, cover the potatoes with cold water, add garlic and bring to a boil. Cook for
8 to 10 minutes, or until done. Drain. Puree in a food processor, or whip with an
electric mixer. Add the butter and cream. Season with salt and white pepper. Serve
immediately.
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Airdate: August 18, 2001
Stuffed Maui Onion Gratinée
KRISTINE SNYDER, GRAND PRIZE WINNER - 2001 MAUI ONION RECIPE CONTEST, AMATEUR
DIVISION
4 very large Maui onions, unpeeled
olive oil
3 skinless, boneless chicken breasts
1/2 cup shredded Swiss cheese
2 tablespoons olive oil
1/2 cup shredded Mozzarella cheese
2 large garlic cloves, finely minced
3 fresh sage leaves, minced
1 tablespoon flour
2 teaspoons chopped fresh rosemary
1/3 cup whipping cream
2 Tablespoons chopped fresh parsley
3/4 cup grated Parmesan cheese
Salt and pepper
1. Trim root ends of onions so they will stand upright. Brush onions with olive oil
and roast in a preheated 350-degree oven for one hour or until centers are tender.
Remove onions and let cool. Cut off onion tops, peel, and carefully remove the center
of each onion, leaving two outer layers intact. Season shells with salt and pepper.
Coarsely chop onion centers and set aside.
2. Meanwhile, cut chicken breasts into 3/4” pieces. Heat 2 tablespoons olive oil in a
large, non-stick skillet, add chicken pieces and sauté until no longer pink, about 6
minutes. Add garlic and flour and sauté 2 minutes. Stir in reserved chopped onion,
cream and Parmesan, and cook until mixture thickens, about 5 minutes. Stir in 1/4 cup
each of Swiss and mozzarella cheeses. Remove mixture from heat and add chopped fresh
herbs. Season to taste with salt and pepper.
3. Stuff the onion shells with chicken mixture. Mix together remaining Swiss and
Mozzarella cheeses and divide evenly atop stuffed onions.
4. Bake onions in a preheated 350-degree oven 15 minutes or until cheese is melted and
bubbly. Serves 4.
Kristine Snyder Phone (808) 891-0061
1046 Kupulau Drive Fax (209) 671-4248
Kihei, HI 96753 Email danandkristine@maui.net <mailto:danandkristine@maui.net>
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Maui Onion Crusted Seared Ahi
Tom Selman and David Paul Johnson, DAVID PAUL’S LAHAINA GRILL, GRAND PRIZE WINNER
- 2001 MAUI ONION RECIPE CONTEST, PROFESSIONAL DIVISION
Serves 4
INGREDIENTS:
16 oz. Premium Ahi, filleted
12 oz. Maui Onions, sliced thin, then dehydrated and crushed
16 oz. Maui Onions, caramelized
3 tbsp. Olive Oil
1 tbsp. Salt and Black Pepper
Vanilla Bean Rice
1 tbsp. Shallots, finely chopped
1 tbsp. Unsalted Butter
1 cup Jasmine Rice
3 cups Clam or Fish Broth
1 each Vanilla Bean, split
Apple Cider-Soy Butter Vinaigrette
2 cups Filtered Apple Cider
2 cups Apple Cider Vinegar
8 oz. Soy Margarine, chilled and cubed
2 oz. Unsalted Butter, chilled and cubed
1 oz Chives, finely chopped
METHOD:
Apple Cider-Soy Butter Vinaigrette
Mix the vinegar and cider in a sauce pan over medium heat. Reduce to 1/2 cup. Just
before serving, add cold butter and margarine in small quantities while mixing over
medium heat. Place in a blender and pulse for just a second or two.
Caramelized Onion
Over medium high heat cook onion with 2 tablespoons olive oil in a heavy bottom
braiser or sauce pan, constantly stirring until onions caramelize, then set aside.
Vanilla Bean Rice
Cook rice over medium heat with vanilla bean, shallots, butter and clam broth.
Bring to a boil, reduce heat, and cover. Simmer until all liquid is absorbed. Remove
from heat and fluff.
Seared Ahi
Heat 1 tablespoon olive oil in a large skillet. Roll ahi filet in dehydrated
crushed onion. Sear on all sides until browned. Slice against grain of fish for
serving.
Plating
Serve on a large plate with rice in the center, top with fish and a tablespoon of
caramelized onion. Drizzle sauce over and around fish and garnish with chopped chives.
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Airdate: August 11, 2001
Sam pays another visit to Guam and listens to local radio disc jockey, Ray Gibson
talk about recipes such as Coconut Shrimp with Guava Sweet and Sour Sauce and
Togarashi Crusted Ahi Steak with Asian Pasta and Mango-Cucumber Salsa.
Coconut Shrimp With Guava Sweet and Sour Sauce
6-10 Pieces of
Large Shrimp Butterflied
1 cup Coconut Flakes
1 cup Panko Bread Crumbs
3 Eggs Beaten
1 cup Flour
3 cups Frying Oil
1 cup Guava Concentrate
½ cup Rice Vinegar or White Vinegar
½ cup Pineapple Juice
½ cup Sugar
1 TBSP Cornstarch
1 TBSP water
Procedure: Pre-heat oil to 350 degrees in medium frying pan.
In a medium, mixing bowl, combine coconut and panko. Dredge shrimp in flour, then in
the egg mixture, then in the panko and coconut mix, pressing down firmly to ensure
proper breading. Fry shrimp until golden brown. Be sure not to burn. The coconut
contains a high sugar content, which may burn quickly. In a separate saucepan, combine
sugar, vinegar, and pineapple juice. Bring to a boil and allow sugar to incorporate
into the sauce. Add guava concentrate and allow to boil. Mix the cornstarch and water
to make a slurry. You may use cornstarch slurry to thicken the sauce to the correct
consistency. The sauce should be able to coat a spoon. You may use the sauce as a dip
or simply pour the sauce over the shrimp when ready to serve.
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Togarashi Crusted Ahi Steak with Asian Pasta
Salad and Mango-Cucumber Salsa
6 oz Tuna
Steak
2 TBSP Togarashi Spice
Salsa
½ cup Diced Fresh Mango Sliced
½ cup Diced Cucumber
1 oz Minced Onions
1 tsp Fresh Chopped Cilantro
1 tsp White Vinegar
1 tsp Salad Oil
Salt and Pepper to taste
Pasta Salad
6 oz Angel Hair Pasta
1 oz Sliced Shiitake Mushrooms
2 oz Sliced Red Bell Peppers
1 oz Green Onions Sliced
1 TBSP shoyu Sauce
1 tsp Sesame Oil
½ tsp Minced Garlic
1 tsp Black Sesame Seeds
½ tsp Sugar
Procedure: In a small mixing bowl, combine all pasta
ingredients and toss. Allow to chill. Pre-heat medium sauté pan and add oil. Firmly
press the tuna steak in the togarashi spice. Be sure to coat each side completely.
When the pan is smoking hot, sear tuna for about 30 seconds on each side or longer as
you may want a well done steak. On a serving plate, place pasta salad onto the center
of the plate. Place the tuna steak atop the pasta salad. Spoon the salsa onto the tuna
steak drizzling some of the juices around the base of the plate and the dish is
finished.
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Airdate: August 4, 2001
This week News8 Broadcast Meteorologist, Sharie Shima breezes by to talk weather
with Sam. They heat things up with melting hot French Onion Soup and a Philly Cheese
Steak Sandwich!
French Onion Soup
1 quart Beef Stock
1 Onion, sliced
Salt and Pepper
1/4 c Sherry
1 sprig Thyme
Croutons
Provolone Cheese, grated
In a large soup/sauce pan, caramelize onions with a hint of oil or butter in the pan.
Add beef stock afterwards and season with salt and pepper. Add thyme. Stir and bring
to a slight boil. Add sherry and stir. Scoop onions and soup in a serving bowl that
can withstand heat and place bowls in a baking pan. Bake in oven till top brown.
Serve.
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Philly Cheese Steak
1 French Roll
2 lbs. Top Sirloin, thinly sliced
1 Onion, sliced
Provolone Cheese, sliced
On a grill, caramelize onions on one side. On the other side, season sirloin meat with
salt and pepper and cook to desired temp. Slice open a roll and lightly toast. Place
cheese on the roll and top with meat and onions. Serve.
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