Coconut Curried Shrimp
Tempura Batter
Sweet and Sour Sauce
Turkey Roll With Portuguese sausage Sweet
Bread Stuffing
Portuguese sausage Sweet Bread Stuffing
Sea Rations
Grilled Pork Tenderloin with Smoked Apple
Chutney
Corn Bread Pudding
Smoked Apple Chutney
Pan Seared Fresh Pacific Onaga Filet
Stir Fried Noodles with Island Vegetables
Top Of Page
Go back
1996 |
1997 |
1998 |
1999 |
2000
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007
Airdate: November 24, 2001
On this week's show, Sam participates in
a cooking contest at the All-Star Hawaii in Waikiki. In a friendly competition against
Chef James Palmer ( the Executive Chef at Strawberry Hill Restaurant in Jamaica), shrimp
is the common ingredient. The chefs have 20 minutes to prepare a dish that features
shrimp showcasing their unique styles of cooking (Chef Palmer = Caribbean cuisine & Chef
Sam Choy = Sam Choy cuisine). The chefs are teamed up as such: Chef Sam Choy and retired
NBA star Kareem Abdul-Jabbar; Chef James Palmer and University of Hawaii Men's Basketball
Head Coach, Riley Wallace. The MC for the contest is Rodney Villanueva. Since the taping
of the show, Chef James Palmer has become the Executive Chef at All Star Hawaii in Hawaii.
Coconut Curried Shrimp (James Palmer)
12 pc. Shrimp,preferably 16-20; cleaned and deveined
1/2 cup Coconut Cream
1/4 cup White Cooking Wine
1 tsp. Chopped garlic
1 tsp. Chopped herbs
1 cup Cooked White Rice
1 tsbp. Olive oil
Pinch of salt
Pepper to taste
1 tbsp. Curry Sauce
Heat oil in a large sauté pan. Add shrimp and cook for 2-3 minutes. Add the chopped
herbs and garlic followed by the white wine. Allow reduction. Once reduced, add the
coconut cream and curry sauce and allow it to reduce for a few minutes.
Serve 6 pcs of shrimp per order with white rice.
Top Of Page
Go back
Tempura Batter
(Sam prepares shrimp to be Tempura style)
Before battering shrimp,
lightly salt and pepper.
Using the batter below coat the shrimp on both sides and fry in cooking oil for 2 to 3
minutes.
2 cups flour
1 cup cornstarch
salt and pepper to taste
1 tablespoon baking powder
1 egg, beaten
2 cups cold water
In a large mixing bowl, sift dry ingredients. Add egg and cold water and mix well
using a wire whisk.
Top Of Page
Go back
Sweet and Sour Sauce
2 tablespoons pineapple juice
1 cup granulated sugar
1/2 cup vinegar
2 teaspoons Aloha shoyu
1/2 cup ketchup
1/2 cup water
1/4 cup orange marmalade
1 and a half teaspoons ginger, minced
1 teaspoon garlic, minced
1/4 teaspoon sambal (garlic chili sauce)
1 tablespoon cornstarch blended with 1/4 cup water for thickening
Bring pineapple juice to a boil. Add sugar, and cook until sugar is dissolved. Add the
vinegar, shoyu, ketchup, water, marmalade, ginger, garlic, and sambal to mixture and
bring to a boil for about 3 to 4 minutes. Make a cornstarch mixture by blending one
tablespoon cornstarch with 1/4 cup water. Add cornstarch mixture to sauce, and cook
until thickened. Set aside.
Top Of Page
Go back
Airdate: November 17, 2001
Sam cooks up a Thanksgiving entrée with guest Na Leo Pilimehana: Nalani Choy, Lehua
Heine and Angela Morales.
Turkey Roll With Portuguese sausage Sweet Bread Stuffing
15 lb. Turkey, deboned
Salt & Pepper to taste
1 Tbsp Garlic, minced
1 Block Butter, sliced
3-4 cups Portuguese Bread Stuffing
2 links Portuguese sausage, whole
Heat oven to 350 degrees. Lay out turkey on a big piece of foil. Salt & pepper to
taste. Layer garlic, butter stuffing and sausages. Roll turkey and season outside of
turkey to taste. Wrap with foil and bake in a pan for 2 to 2½ hours (depending upon
weight of turkey). With 30 minutes left to cook, remove foil and bake for remaining 30
minutes.
Top Of Page
Go back
Portuguese sausage Sweet Bread Stuffing
½ pound butter
1 pound bacon, diced
1 pound Portuguese sausage, diced
2 cups onion, diced
1 cup celery, diced
2 cups Portuguese sweet bread
beef or chicken stock as necessary
salt, pepper and fresh thyme to taste
Add butter and bacon to a large pan. Let them start to render. Stir in sausage and
vegetables. Cook until onions are translucent; add stock and stir together. Add diced
and toasted sweet bread to desired consistency. Add more stock for a wetter stuffing.
Top Of Page
Go back
Airdate: November 10, 2001
Sam Choy's Kitchen Tailgate Contest
Daryl Jean Shimizu Phone: 261-5579
Recipe:
Sea Rations
String one each of the following on a skewer stick to make Kabobs:
Chunk of Ahi
cube of green bell pepper
l 1arge scallop
cube of red pepper
1-jumbo shrimp (peeled & deveined)
1-large mushroom
top with chunk of fresh pineapple
Marinate in the following sauce for 2 hours
1/2 cup shoyu
1/2 cup brown sugar
1 tablespoon minced garlic
1 teaspoon grated ginger
juice from 1/2 lemon
1-2 drops sesame oil
top with chopped green onions
Yield: sauce for 8 kabobs
Broil over charcoal grill
Top Of Page
Go back
Airdate: November 3, 2001
This week, Sam’s guest Executive Chef Corey A.Waite from the Hapuna Beach Prince Hotel
makes delicious Grilled Tenderloin with Smoked Apple Chutney. Also, Executive Sous Chef
Thomas Woods from Mauna Kea Beach Hotel makes his special plan Seared Onaga Filet with
Stir Fried Noodles with Island Vegetables.
Grilled Pork Tenderloin with Smoked Apple Chutney
4 Each Pork Tenderloin 10 oz
4 Each Corn Bread Pudding
8 Tablespoons Pork Jus
2 Cup Waimea Haricot Verts
1 Cup Smoked Apple Chutney
Corn Bread Pudding
4 Ounces Milk
4 Ounces Half and Half
½ Ounce Sugar
2 Each Eggs (whole)
¼ Teaspoon Salt
2 Ounces Cornbread (cut into small cubes)
2 Ounces Brioche (cut into small cubes)
½ Each Fresh Ear of Corn (off the cob)
1 Tablespoon Butter
Pinch Cayenne Pepper
Dash Tabasco
1 Table spoon Chopped Chive and Parsley
4 Each Soufflé Cups or molds
In a medium sauté pan heat butter and sauté the corn. After the corn is slightly
tender fold in the cornbread and brioche and mix well. Add the milk and the half and
half bring cook slightly and take off stove. Put mixture in a small bowl and fold in
eggs. Add the sugar, Tabasco, cayenne and herbs. Oil the molds and bake in a water
bath at a 350.degree oven until set. About 30-40 minutes.
Smoked Apple Chutney
1 ½ Pound Smoked Apples (Diced Granny Smith)
½ Pound Onions (medium dice)
2/3 Cup Currents or Ohelo Berries
2 Cup Brown Sugar
1 ¼ Cup Red Wine Vinegar
2 Tablespoon Ginger (minced)
1 Teaspoon Garlic (minced)
1 Teaspoon Dry Mustard
2 Teaspoon Kosher Salt
½ Teaspoon Chili Flakes
In a medium pot (heavy gauge) combine all ingredients and bring to a boil. Turn down
the heat and simmer for one hour until thick.
Top Of Page
Go back
Pan Seared Fresh Pacific Onaga Filet
4 Each 46 oz boneless Onaga filets
1 Cup Flour seasoned with salt, pepper, garlic powder
2 Oz Peanut oil
Peanut and sesame oils for sauté
Directions:
Pre-heat wok on medium-high. Add 1 oz Peanut oil, followed by the julienne vegetables.
Sauté very quickly. Add chives (green onions), ginger, and garlic. Add chow mien
noodles.
Deglaze with shoyu and oyster sauce.
Pre-heat sauté pan on medium-high. Lightly dust Onga fillets with seasoned flour.
Add Peanut oil to sauté pan. Sear Onaga to golden brown on both sides.
Place Onaga on top of stir-fry mixture. Drizzle with Lemon Cilantro Butter (recipe
follows)
Lemon Cilantro Butter
Reduction
1 Cup Sherry
1 Bunch Cilantro, separated into stems and leaves
1 Oz Lemon juice
1 Oz Shallots
To taste Salt and Pepper
Reduce to ¼ cup. Whisk in 4 oz butter and 1 oz lemon juice. Season with salt and
pepper to taste. Add chopped cilantro leaves.
Top Of Page
Go back
Stir Fried Noodles with Island Vegetables
Serves 4
Julienne the following into small strips:
1 Medium carrot
1 Medium onion
1 Medium red bell pepper
1 Medium zucchini (outer portion only)
1 Medium yellow squash (outer portion only)
1 Each Stalk celery
To taste Chives or green onions
2 Oz Ginger, fresh
1 Oz Garlic, fresh
3 Oz shoyu
1 Oz Oyster sauce
12 Oz Chow mein noodles
In a wok heat sesame and peanut oil. Add all vegetables and
mix until hot. Add garlic, ginger, shoyu, oyster sauce, noodles, green
onions and chives. Cook until hot and mixed through.
Top Of Page
Go back
