Sam Choy's
Recipes For October, 2001

Dirt Cake
Deep Fried Catfish
Macadamia Nut Pie
Spanakopitta
Pickled Eggplant Salmon
Nineties Potato Salad

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Airdate: October 27, 2001

This week's show features Honolulu City & County Drama Specialist,
Jeff Gere. He shares spooky Hawaiian ghost stories while
Sam shares a special Halloween treat...Dirt Cake.

Dirt Cake

1 1/4 lb. Oreo Cookies, ground in food processor
1/2 cup Butter, softened
1/2 cup Powdered Sugar
2 (3.4 oz.) boxes Instant Vanilla Pudding
2 cups Milk
12 oz. Cool Whip

Cream butter and cream cheese with powdered sugar in a large bowl. Add instant pudding and milk and mix well. Wisk in Cool Whip and mix. In a large serving bowl, start with a layer of dirt. Add a layer of pudding mix. Alternate the Oreo Cookies (dirt) and the pudding mix. Finish layering with the dirt. Refrigerate. When ready to serve, add gummy worms as garnish. Serves 15.

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Airdate: October 20, 2001

This week's show features the new UH Baseball head coach, Mike Trapasso. He shows Sam a couple of ways to throw a fast pitch while Sam shows Coach Trapasso his Deep Fried Catfish and Macadamia Nut Pie.


Deep Fried Catfish

3 Catfish, filleted
Salt to taste
2 cups Milk
4 Eggs, beaten
1 cup Cornmeal
1/2 cup All-Purpose Flour
Salt & Pepper to taste
5 cups Frying Oil

In a pan, soak catfish in milk in the refrigerator overnight. Combine cornmeal, flour and salt & pepper in a separate pan. Dip the catfish in egg wash and then in cornmeal mixture. Deep fry in oil until done. Place fish on paper towel when cooked. Serves 2-4.

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Macadamia Nut Pie

3 Eggs
2/3 cup Sugar
1 cup Light Corn Syrup
1 1/2 to 2 cups Macadamia Nuts, chopped
2 Tbsp. Butter, melted
1 tsp. Vanilla
1 unbaked 9-inch Pie Shell

Beat eggs with sugar and corn syrup. Stir in the nuts. Add butter and vanilla and blend well.

Pour mixture into pie shell. Bake at 325 degrees for 50 minutes or until the crust is golden and the center is somewhat set (test by shaking gently). Let the pie cool and chill.

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Airdate: October 13, 2001

This week, Sam's guest is School's Superintendent Paul LeMahieu. As they discuss Sam Choy's involvement with the DOE, Paul LeMahieu cooks up a recipe of his own, Spanakopitta, a Greek Spinach and Cheese pie that has been in his family for generations.


Spanakopitta

1 pound Frozen Spinach
2 Tbsp. Extra-Virgin Olive Oil
1 Small Onion, finely chopped
1 clove Garlic, crushed
2 Tbsp. Fresh Cilantro, chopped
1/2 tsp. Nutmeg, freshly grated
1 cup (4 oz.) Feta Cheese, crumbled
1 Egg, lightly beaten
Salt & Pepper to taste
1/4 cup Butter, melted
4 sheets Filo Pastry Dough
Cilantro leaves to garnish

Cook spinach according to package directions. Drain and chop.

Preheat oven to 350 degrees. Butter an 8-inch square pan. In a skillet, heat oil. Add onion and garlic. Cook until onion is soft. Add spinach and cook for more than 2 minutes while stirring. Let cool slightly. Stir in cilantro, nutmeg and cheese. Add beaten egg and mix well. Salt & pepper to taste.

Brush one sheet of pastry dough with butter. Press into bottom of pan, allowing excess dough to hang over the edges of the pan. Brush second sheet of dough with butter and lay it into pan at right angles to first sheet. Repeat with remaining sheets of filo. Spoon spinach mixture into pan. Fold excess filo over top to cover. Brush top with melted butter. Bake in oven for 40 minutes or until golden brown and crisp. Cut into squares. Serve hot, warm or cold. Garnish with cilantro leaves.

Serves 9.

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Airdate: October 6, 2001

This week on Sam Choy's Kitchen, former University of Hawaii and University of Arizona Football Head Coach Dick Tomey joins Sam as the chef prepares two tailgate dishes.


Pickled Eggplant Salmon

20 oz. Salmon filet
Salt & Pepper to taste
2 Tbsp. Tobiko
2 cups Mayonnaise
3-4 Tbsp. Pickled Eggplant, chopped

On two ti leaves, place salmon skin side down. Salt & pepper the filet to taste. In a small bowl, combine tobiko and mayonnaise. Spread a generous amount of the mixture on the salmon filet. Top the salmon with the pickled eggplant. Wrap the salmon in aluminum foil and place on grill for approximately 15 minutes or until cooked. Salmon may also be baked in a 350 degree preheated oven.

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Nineties Potato Salad

2 lbs. Red Bliss Potatoes
2 cups Crabmeat, shredded
1/2 cup Bay Shrimp
4 Eggs, hard-boiled and chopped
1 cup Fresh Corn Kernels
1/2 cup Medium sized Black Olives, pitted
1/4 cup Water Chestnuts, sliced
1 1/2 cups Fresh Spinach, chopped
1/2 cup Maui Onion, minced
1/2 cup Celery, minced
1/2 cup Carrots, grated
2 1/2 cups Mayonnaise
Salt & Pepper to taste

Cook potatoes in lightly salted boiling water until fork-tender. Cool, then cut into eigths. In a large mixing bowl, toss all ingredients lightly to combine. Add salt & pepper to taste. 

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