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Sam Choy's recipes for 12/28/02

Join Sam in the kitchen this week as he prepares us for the New Year. Sam prepares a traditional Japanese Ozoni, and Chinese Gua. Sam wishes all his viewers a healthy and happy holiday season!


Ozoni

Dashi:
One quart cold water
One ounce dashi konbu
One ounce dried bonito flakes

Fill a medium size pot with water and put in the konbu. Heat, uncovered about ten minutes. Removed the konbu just before the water boils. Press your thoumbnail into the fleshiest part of the knobu. If it is soft enough flavor has been obtained in the dashi. If it is tough, put it back in the pot for one to two minutes. After removing knobu, bring the dashi to a full boil. Add one quarter cup of cold water to bring temperature down quickly and immediately, add bonito flakes. Bring to a full boil and remove from heat. Allow the bonito flakes to begin to settle to the bottom of the pot (about thirty seconds to one minute). Remove any foam and strain through a cheesecloth lined sieve.



One half pound of chicken, deboned with skin
Four pieces shrimp, shelled and deveined
One medium carrot
One medium daikon
One bunch mizuna
Edible Chrysanthemum leaves (optional)
Three and one thirds cups dashi
One teaspoon salt
One half teaspoon shoyu
Four pieces mochi, grilled

Slice chicken diagonally into thin pieces and sprinkle lightly with salt. Blanch in lightly salted water about two minutes and drain. Shell, devein and wash shrimp. Leave the tails on. Boil in lightly salted water until firm and pink, about 3 minutes. Cool in iced water.

Slice carrots and daikon about one quarter inch thick. Parboil about ten minutes or until almost tender. Parboil mizuna until almost tender and set aside.

In a pot, bring the dashi to a boil. Reduce heat and keep at a simmer. Add salt and soy sauce to taste. Grill the mochi over charcoal or an oven broiler. Turn the mochi to make sure it does not burn. The outside of the mochi should be crisp and light brown.

Place grilled mochi in individual dishes. Place a mound of mizuna next to the mochi. Add chicken, shrimp. Dailkon, and carrots. Carefully ladel on simmering soup. Serve immediately!

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GAO

Two and one half pounds brown sugar sticks
Two and half pounds mochiko
Forty ounces water
Eight ounces vegetable oil

In a saucepot, boil water and melt sugar. Cool and set aside.

In a mixer, combine mochiko and oil until well blended. Slowly add cooled sugar water mixture. Pour into a steamer basket lined with aluminum foil and ti leaves. (You can also use banana or banboo leaves). Sprinkle the top of gao with sesame seeds and place a date in the center.

Steam for three and half hours

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Sam Choy's recipes for 12/21/02

Do you want to spice up your holiday dinner? Sam Choy is in the kitchen this week preparing squash in an unique way. Sam creates a delightful dish that’s twice as good, “ Twice Baked Acorn Squash with Island Smoked Pork ”, and “Homemade buttermilk biscuits with Poha Butter ”. Tasty eggnog made from scratch rounds out these unique dinner items for your holiday meal with friends and family.



Twice Baked Acorn Squash with Island Smoked Pork

One whole acorn squash
One tablespoon butter, melted
Twelve ounces island smoked pork, sliced
Two tablespoons brown sugar
One tablespoon crushed pineapple, with liquid
One half teaspoon prepared mustard

Cut acorn squash in half and remove seeds. Drizzle the top of both halves with melted butter. Bake at three hundred fifty degrees for one hour and twenty minutes.

In a small mixing bowl, combine brown sugar, crushed pineapple and prepared mustard. Mix well and set aside.

Remove from oven and using a spoon, fluff squash meat. Place six ounces of smoked pork meat on each squash half. Spoon brown sugar and pineapple mixture on top of smoked pork. Bake at three hundred fifty degrees for another ten minutes.

Remove from oven and sprinkle with crushed pineapple before serving.

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Buttermilk Biscuits with Honey Poha Butter

Two cups cake flour
Two teaspoons baking powder
One half teaspoon baking soda
One half teaspoon salt
One half cup cold butter
Three quarters of a cup buttermilk
Milk, for brushing the biscuits

Preheat the oven to four hundred and twenty five degrees

Into a bowl, sift together the flour, baking powder, baking soda, and salt. Blend in the cold butter until the mixture resembles meal.

Add the buttermilk, stir the mixture until it just forms a dough, and gather into a ball. On a lightly floured surface knead the dough gently six times and pat it out into a rectangle, roughly one half inch thick.

Using a knife, divide the dough into twelve even sized squares. Separate the squares and invert the squares onto a lightly greased baking sheet.

Brush the tops of the squares with the milk, bake the biscuits in the middles of the oven for twelve to fifteen minutes, or until they are pale golden, and transfer them onto a rack. Serve the biscuits at room temperature with poha butter.

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Poha Butter:
One half cup butter
Two tablespoons Poha Berry Perserve
One half teaspoon brown sugar

In a mixing bowl, whip butter, preserves, and sugar until light and fluffy.

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Egg Nog

One half vanilla bean
Three eggs
Three tablespoons sugar
One and one half cups milk
One and one half cups heavy cream
One half teaspoon cinnamon
Nutmeg for dusting

Split the vanilla bean and scrape out the seeds, set aside.

In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has heated to one hundred forty degrees. Allow the mixture to thicken. Stir mixture into the milk. Stir in cinnamon.

Refrigerate for two hours or until cold. Whip the cream and add to the egg mixture. Top with whipped cream and sprinkle the top with nutmeg before serving.

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Sam Choy's recipes for 12/14/02

Looking for the perfect recipe and the perfect holiday gift? Sam Choy gives you both on this week's Sam Choy's kitchen. Sam is in the kitchen as he prepares two recipes from the cookbook," The Chef, The Story, and The Dish". This cookbook was written by Rochelle Brown, Emeril Lagasse's producer, and driving force behind his show. Twenty chefs from across the nation are featured and Sam Choy is one of them. Sam will be preparing Soft-Shell Crab with Spicy Tarter Sauce and Alden's Kicked Up Cornbread.



Alden's Kicked-Up Cornbread

One half pound bacon, diced
One and one quarter cups all-purpose flour
Three quarters cup of enriched cornmeal
Two teaspoons baking powder
One teaspoon salt
One cup grated cheddar cheese
One and one half cups buttermilk
One quarter cup vegetable oil
Two whole eggs, beaten

Preheat the oven to four hundred degrees.

Place the chopped bacon in a ten inch cast iron skillet over medium heat. Render the bacon, stirring often, until most of the fat has released and the meat is crisp, seven to eight minutes. Remove the bacon from the skillet, and set aside, then transfer the pan with the bacon fat to the oven.

Combine the flour, cornmeal, baking powder, and salt with the cheddar cheese, then stir in the buttermilk, vegetable oil, and eggs, mixing until dry ingredients are just moistened. Fold the bacon into this batter

Remove the skillet from the oven, and pour the batter into the pan. Bake for 25 to 30 minutes, or until the cornbread is a light golden brown and a wooden toothpick inserted into its center comes out clean. Cut into wedges and serve warm.

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Soft Shell Crabs with Spicy Tartar Sauce

Sauce:
One and one half cup of mayonnaise
Three eighths of a cup finely chopped dill pickles
Three eighths of a cup finely chopped red onion, soaked in ice water for fifteen minutes, drained and patted dry
Three tablespoons capers, rinsed, drained, and patted dry
One quarter cup chopped fresh cilantro
Two tablespoons fresh lime juice
One half to One chiptole chili pepper in adobo sauce, or to taste, minced salt and pepper

Crabs
Eight small soft-shell crabs, cleaned thoroughly
Whole milk, for soaking crabs
One cup all-purpose flour
Salt and pepper
Vegetable oil, sauteing
Lime wedges, for garnish

To make the tarter sauce, stir all the sauce ingredients together and season with salt and pepper to taste. Cover and refrigerate while making the crabs.

To prepare the crabs, place them in a bowl with just enough milk to cover them. Cover and refrigerate for thirty minutes. When the crabs have finished soaking, season the flour with salt and pepper to taste and transfer it to a shallow pie dish lines with parchment paper. Working in batches, remove the crabs form the milk, letting the excess drip off, and dredge them in the flour mixture, lifting up the sides of the parchment paper to help coat the crabs evenly with the flour.

Add one quarter inch vegetable oil to a large skillet and heat over moderately high heat until almost smoking. Add the crabs to the skillet, shell side up first, and cook on both sides, about three minutes per side, until brown and crisp. Be careful-they splatter. As the crabs finish cooking transfer them to a platter, shell side down, and cover loosely with foil to keep warm. Repeat the procedure with the remaining crabs. Serve the crabs immediately, topping each portion with the tartar sauce and a lime wedge.

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