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BROADCAST DATE: August 31, 2002
Join Sam and his granddaughter, Samantha "Tini" Choy as they celebrate Samantha's
fourth birthday! This week Sam shows us how to create a simple and fun dish your
keiki will love. Samantha is joined by her friends, as they make Birthday Macaroni &
Cheese, and decorate cupcakes as only kids can.
There is no recipe for the cupcakes. They are only decorating on the show with their
favorite candies, sprinkles etc.
Macaroni & Cheese
1 pkg Elbow Macaroni, cooked
2 cups Heavy Cream
Shredded American and Swiss cheese to taste
Salt and pepper to taste
In a medium pan, heat heavy cream. Add cooked macaroni, cheese, salt & pepper.
Mix until cheese is melted. Serve while hot.
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BROADCAST DATE: August 24, 2002
Fried Oama
Oama, cleaned
Salt to taste
Flour for dusting
Oil
In a deep pan, heat oil. Season Oama with salt and dust with flour. Deep fry
until golden brown. Drain excess oil on paper towels.
Dip in ponzu sauce and eat.
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Ponzu Sauce
2 cups Aloha shoyu
Juice of one Lemon
Diakon (Radish) as desired, grated
Combine ingredients and serve with fried fish.
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BROADCAST DATE: August 17, 2002
Herb/Garlic Rotisserie Cornish Game Hens
Six Cornish game hens
Three quarters of a cup softened butter
Two Tablespoons garlic minced
Juice from two tangerines or one large orange
One teaspoon fresh mint, minced
One teaspoon green onion, minced
One teaspoon fresh Chinese parley, minced
Three teaspoon Aloha shoyu
One tablespoon sea salt
Prepare rotisserie and light coals.
Rinse game hens and pat dry. In mixing bowl, blend all ingredients (except hens)
into a paste. Rub herb paste thoroughly over the game hens and into the
cavities, as well.
Secure onto the rotisserie and roast for fifty five minutes to one hour, or
until golden brown. If you don’t have a rotisserie, you can bake the game hens
in a three hundred and fifty degree oven for the same amount of time, until
brown
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Bok Choy Broccoli
Two teaspoon cooking oil
One medium onion, thinly sliced
One tablespoon fresh ginger root, grated minced
Two cloves garlic crushed
One half of a teaspoon salt
Three cups fresh broccoli florets, sliced
One pound bok choy, coarsely chopped
Two tablespoons lemon juice
One and one half teaspoon sugar
One tablespoon Aloha shoyu
Heat oil in wok or skillet on medium-high until it’s almost smoking. Add onion,
ginger, garlic, and salt. Stir-fry for two minutes. Add broccoli and bok choy
and stir-fry for one minute. Add lemon juice, sugar, and shoyu, and stir-fry for
three minutes, or until crisp-tender.
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BROADCAST DATE: August 10, 2002
Sweet and Sour Chicken
Eight pieces of boneless chicken thighs
One eighth cup of Aloha shoyu
One-teaspoon garlic minced
One-teaspoon ginger minced
Marinate chicken in shoyu, garlic and ginger for at least one hour. Bake at 350
degrees for 30-35 mins. Pour sweet sour sauce over chicken.
Sweet & Sour Sauce
One cup sugar
One half cup ketchup
One half cup vinegar
One half cup water
One quarter cup orange marmalade
Two tablespoons pineapple juice
Two teaspoons Aloha shoyu
One and one half teaspoons minced ginger
One teaspoon minced garlic
Two tablespoons cornstarch blended with one and one half tablespoons water
Blend cornstarch and one and one half tablespoons water to form a paste; set
aside. In a saucepan, combine remaining ingredients. Bring to a boil and add
cornstarch paste. Reduce heat and simmer, stirring frequently, until thickened.
Makes one and one half cups.
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Creamy Oriental Dressing
Three cups mayonnaise
One half cup soy sauce
Three quarter cup granulated sugar
One quarter teaspoon white pepper
One and one tablespoon black sesame seeds
One tablespoon sesame oil
Whisk all of the ingredients together until well blended. If consistency is too
thick, whisk in a few drops of water at a time, until you get the consistency
you desire. Makes 4 cups.
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Chocolate Chip Cookies
1 1/2 cups (12 oz.) Butter, softened
1 1/4 cup Granulated Sugar
1 3/4 cup Light Brown Sugar
3 Eggs
4 1/2 cups All-Purpose Flour
2 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Pure Vanilla
1 lb. (1 16 oz. bag) Semi-Sweet Chocolate Chips
Cream butter, granulated sugar and brown sugar using a paddle attachment on
medium speed until mixture is smooth, approximately 2 minutes. Add eggs
gradually. Stop mixer and scrape bowl. Mix on medium speed until mixture is
smooth, approximately 2 minutes.
Add flour and remaining ingredients except chocolate chips. Mix on low speed for
one minute. Stop mixer and scrape bowl. Continue mixing on low for one minute.
Add chocolate chips. Mix on low speed for one minute or until chips are
incorporated. Do not overmix. Bake at 375 degrees for 10-12 minutes. Remove
cookies from the oven when slightly under baked. Cooking will continue baking on
hot sheet pans. Yields approximately 4 dozen cookies.
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BROADCAST DATE: August 3,
2002
BBQ Salmon on Sun Dried Tomato and
Goat Cheese Potato Spring Vegetable Salad
Potatoes:
One pound Yukon gold potatoes
Six ounces sun dried tomato, chopped
Four ounces goat cheese
Two ounces butter
One quarter of a cup heavy cream
Three tablespoons basil, chopped
Kosher salt/cracked pepper
Peel, wash and cut the potatoes into medium dice. Place in salted water and
bring to a boil. Simmer the potatoes until they are soft. Drain the water and
return potatoes heat. Add the cream and butter and crush the potatoes with a
fork. Add the goat cheese, sun dried tomatoes, chopped basil and season. Set
aside.
Salmon:
4 Atlantic Salmon fillets, six ounces each
Two tablespoons olive oil
seasoning
Brush the salmon with olive oil, season and place on the barbecue, presentation
side down first. Cook for about three minutes, then turn the salmon and brush
again with olive oil. Continue to cook for another two minutes or until medium
rare.
Spring Salad:
Ten pieces jumbo asparagus
Twelve sugar snap peas or snow peas
Eight cherry tomatoes, cut in half
Three to Four tablespoons balsamic vinegar
One third cup olive oil
One half teaspoon Dijon mustard
One half teaspoon roasted garlic
kosher salt/pepper
In salted boiling water, cook the asparagus and peas for one minute then place
into iced water and drain. In a bowl, mix the oil, vinegar, mustard and garlic
together and season. Set aside.
Assembly:
Warm the potatoes and place in the middle of the plate. Next place the salmon on
top, mix the peas, asparagus and cherry tomatoes with the dressing. Place on top
of the fish and serve!
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Seared Lanai Venison with
Foie Gras Sweet Potato Hash
Six ounces Okinawan sweet potato, medium dice
Six ounces sweet potato, medium dice
Six ounces Yukon gold potato, medium dice
One half cup red pepper, medium dice
One half cup green pepper, medium dice
One half cup yellow pepper, medium dice
One half cup Maui onion, medium dice
Two ounces foie gras, medium dice
Two ounces smoked apple bacon, medium dice
olive oil
One ounce butter
Place all the potatoes into boiling salted water and cook for 4 minutes. Drain
and set aside. Heat the oil and better and sauté the peppers, onion and half of
the bacon. Add the potatoes and season.
Venison:
Four pieces Strip Loin of Lanai Venison (6 ounces each)
olive oil
seasoning
Season the venison and brush with olive oil. Place on the grill and cook for
three minutes. Turn the venison and brush with oil. Cook for another three
minutes or until medium rare.
Sauce:
One cup beef broth
One half cup merlot wine
One ounce smoked apple bacon
Two ounces foie gras
One ounce butter
Heat a sauce pan until very hot. Add the foie gras and cook for one minute. Take
out the foie gras and add it to the potatoes. Add the bacon the hot pan and cook
for two minutes. Add the wine and reduce by half then add the broth and again
reduce by half. Finish with butter and season.
Assembly:
Place the potatoes in the middle of the plate, next slice the venison in half
and present it on top. Spoon the sauce over and around the plate.
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