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BROADCAST DATE: January 26, 2002
This week Sam Choy makes lunch for the students and
faculty of Moanalua Middle School. Sam is joined by Principal Diane Matsukawa and
Cafeteria Manager Karla Maosi. Sam makes a healthy lunch which consists of Garlic
Baked Chicken on Creamy Rotelli Pasta. Also included for those special "treat" days
...Sam's Big Island Brownies with Homemade Fudge Sauce.
GARLIC BAKED CHICKEN
Tyson Chicken Thighs, skinless and boneless
One Tablespoon garlic, minced
Salt & pepper to taste
One and a half tablespoons olive oil
In a medium saucepan combine chicken thighs with salt&pepper, garlic and olive
oil. Thoroughly coat chicken with mixture. Place chicken on a lined baking sheet
and bake at 350 degrees for fifty minutes (or desired doneness).
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Creamy Rotelli Pasta
Two Tablespoons butter
Four Tablespoons olive oil
One and a half Tablespoons minced fresh garlic
One medium carrot, julienne
Two medium zucchini, julienne
Two cups Shiitake mushrooms, rinsed and julienne
Two cups coarsely chopped cilantro
Twelve ounces rotelli
One and a half cups heavy cream
Salt and Pepper to taste
Three quarter cups grated Parmesan cheese
Cook pasta accordingly to package directions; drain and set aside.
In a large saucepan, heat butter and olive oil over medium-high heat. Sauté
garlic for about one minute. Add vegetables and stir-fry for 2 to 3 minutes. Add
drained pasta and stir fry another minute. Add heavy cream, bring to a boil and
immediately reduce to a simmer. Adjust seasoning with salt and pepper. Just
before serving, add Parmesan cheese and let cook one minute.
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Sam's Big Island Brownies
One and one half blocks butter
One and one half cup sugar
One quarter cup water
Four eggs
Two teaspoons Vanilla extract
Two (sixteen ounce) package semi-sweet chocolate chips
One and two thirds cup of flour
One half teaspoon salt
One half teaspoon Baking Soda
One cup macadamia nuts
One quarter cup Kona Coffee freeze dried
In a pot, bring butter, sugar, and water to a boil. Remove pot from heat. Stir
in one package of chocolate chips. Mix until smooth. In a bowl, whisk together
eggs and vanilla. Whisk in chocolate-butter mixture, and mix until combined.
Sift into a bowl flour, baking soda, and salt. Stir in chocolate mixture. Add in
freeze dried coffee, chocolate chips and macadamia nuts. Pour into a greased
nine by thirteen inch pan. Spread mixture evenly. Bake in a pre-heated oven at
three hundred degrees for thirty five to forty-five minutes. Cool then ready to
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Homemade Hot Fudge Sauce
One quarter cup sugar
Three quarter cup unsweetened cocoa powder
One half cup light corn syrup
One half cup plus two tablespoon Water
One (sixteen ounce) package of semi sweet chocolate chips
In a pot, mix sugar, cocoa powder, corn syrup and water together. Bring to a
boil. Let mixture simmer for two minutes, stirring constantly. Remove the pot
from the heat. Stir in chocolate chips. Mix till chocolate has melted. Stir over
low heat to completely melt chocolate. serve immediate over ice cream. Store
leftovers in the refrigerator. Re-heat fudge sauce over low heat.
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BROADCAST DATE: January 19, 2002
Show was shot in Guam at Sam Choy's Guam. Guest
is the executive
chef of the restaurant, Chef Peter Duenas. In this show, he prepares a
traditional Guam dipping sauce...finadeni in three different styles.
Three Kinds of Finadeni
Lemon Finadeni
Eight whole lemons squeezed
Half onion minced or sliced
Tablespoon salt
Hot peppers as requested (sliced)
Sliced Scallions
Half Cup Water
Vinegar Finadeni
One cup white vinegar
Half onion minced or sliced
One tablespoon salt
Hot peppers as requested
Sliced Scallions
Tomato slices
Soy Finadeni
Three quarters cup Kikoman Soy
One quarter cup vinegar or lemon juice
Half Onion minced
Sliced scallions
Procedure: Combine each set of ingredients in
small bowl and mix well. You may add as much peppers to your liking.
Refrigerate if storing overnight.
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Deep Fried Whole Reef Fish
One pound whole reef fish
Salt and Pepper to taste
Salted Beef
One pound Top Sirloin
Two tablespoons salt
One tablespoon Sugar
Procedure: For fish, season with salt and
pepper and deep fry until golden brown and crisp. Best served with the
Lemon or Vinegar Finadeni. For the Beef,
season beef with salt and allow to cure for about 24 hours. Pan fry to
your liking. Best served with the Soy Finadeni.
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BROADCAST DATE: January 12, 2002
This week Sam shows us how to make two delicious
meals quickly and easily to fit into our busy schedules. One on one (no guest) Sam
will use bottled spaghetti sauce (and give it a homemade twist) that will have
everyone thinking you spent hours in the kitchen. Along with this sauce... Sam
prepares delicious Chicken Parmesan and Seafood Pasta.
Chicken Parmesan
Ingredients:
Two Tablespoons olive oil
Nine ounce jar or can of Pasta Sauce
One Cup Red Wine
Two Tablespoons Brown Sugar
Two 3 ounce skinless chicken breast
Salt
Pepper
One teaspoon grated Parmesan cheese
One Tablespoon grated mozzarella
One-teaspoon flat leaf parsley finely chopped
Begin by making the sauce. In a large saucepan
over a medium to low heat add olive oil. After oil has heated pour jar of
sauce into pan and stir. Add one cup of red wine along with the brown
sugar to the sauce and stir. Simmer the sauce for twenty minutes.
In a separate saucepan cook the chicken.
Begin by seasoning the chicken with salt and pepper (to taste). Bread the
chicken using flour on both sides. In the saucepan cook the chicken five
to ten minutes until golden brown.
After chicken is cooked cover with the sauce and sprinkle Parmesan and
Mozzarella cheese and parsley on top. Place chicken in oven at 350 degrees
for ten minutes or less. Serve
chicken on top of remaining sauce.
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Seafood Pasta
Ingredients:
Three tablespoons olive oil
Eight Mussels
Eight ounce fresh fish chunks assorted
Eight Shrimp (large) deveined
Eight Clams
Three tablespoons minced garlic
One quarter cup of white wine
Salt and Pepper to taste
Sixteen-ounce Bow tie pasta cooked
One tablespoon parmesan cheese
Two Tablespoons of Butter
One-teaspoon flat leaf parsley finely chopped
Begin by making the same sauce as described in the
above recipe. Simmer for twenty minutes.
In a separate large saucepan begin by adding olive oil over a medium to high
heat. Once oil has heated begin adding seafood: mussels, clams, fresh fish
chunks and shrimp. Add garlic and stir mixture. Add white wine and
season with salt and pepper to taste. Pour in sauce and mix with seafood.
Continue to stir and cook for up to eight minutes. Make sure clams and
mussels open up (this indicates doneness). Add one bag of pasta cooked and
stir. Finally add butter, stir and sprinkle with Parmesan and parsley to
garnish.
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BROADCAST DATE: January 05, 2002
Sam is in Guam at his restaurant
in Tumon.
His guest is Shirley Wai, owner of Shirley’s
(a restaurant similar to Hawaii’s Zippy’s).
SHRIMP TOAST APPETIZER
Ingredients:
6 Pcs. 21-25 headless, peeled shrimp
1/3 cup Corn Starch
1 cup Star fry bread crumbs
2 eggs scrambled
1/8 tsp. Salt
1/8 tsp. Pepper
3 Slice White Bread
Deep Fry Oil as needed
Method:
Trim the crust from the bread slices and cut into two pieces. Set aside.
Sprinkle salt and pepper on the shrimp and run it in, then, dredge into the
cornstarch until well covered. Put shrimp in beaten egg and then put them
into breadcrumbs. Dip the underside of the shrimp into the egg again and
place one shrimp on each slice of trimmed bread. Float the bread with the
shrimp down in the oil heated to 350 degrees and cook until the bread begins to
turn golden brown, about a minute. Flip the shrimp toast over to cook
about two seconds. Remove from the oil and drain. Makes six pieces.
Serve with tarter sauce.
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LOBSTER WITH TOFU IN CHEESE SAUCE
Ingredients
1 piece Lobster, one and one half pounds
1 cup Corn Starch
Method
Chop the lobster into serving sized pieces and coat
with cornstarch. Put lobster pieces in deep fryer oil, heated to 350
degrees for 3 minutes. Remove from oil and drain.
CHEESE SAUCE
Ingredients
1 oz. butter
½ Tbsp Fresh Ginger Grated
¼ oz. Pickled Tofu
2 oz. mild cheddar cheese
1 Tbsp. Minced garlic
1 can 14.5 oz chicken broth
Method
Heat a 1-quart saucepan and drop in the minced garlic and ginger and stir
lightly. Put butter, pickled tofu and cheese in the saucepan and stir
until cheese melts, then put in chicken broth and heat till steaming. Set
aside. Combining Ingredients
1/3 cup chopped green onions
¼ cup chopped hot red pepper
2 oz. Rice Wine
1 Tbsp Salad Oil
Heat a wok with 1 Tbsp of oil; add lobster pieces
and 2 oz. of rice wine. Pour in Cheese sauce and toss lightly and put in
green onions. Scoop out lobster onto a serving platter and garnish with
thin sliced hot red pepper
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