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Broadcast Date June 29, 2002

Aloha!
Master Pastry Chef Stanton Ho is Sam's guest on this show.
He was also one of the featured chefs for the Big Brothers Big Sisters Gourmet Affair in May. He creates a beautiful Coupe Baccarat.



Coupe Baccarat

Yields 12-martini glass servings

Marinated Strawberries:
1 and one half pounds quartered strawberries
2 Tablespoon plus 1 teaspoon superfine sugar
One quarter cup Grand Marnier
One quarter teaspoon fine grated orange zest
Combine all the ingredients together and marinate for at least an hour.

Coulis of Strawberries:
One and one half pounds fresh strawberries
One half cup granulated sugar
1 teaspoon Tahitian vanilla extract
Place all ingredients into a food processor. Turn on and puree the ingredients into a natural sauce.

Creamy Sabayon:
Five egg yolks
One quarter cup granulated sugar
One quarter cup vanilla bean
1 Tablespoon Grand Marnier
One half teaspoon gelatin sheet
One quarter cup whipped cream (unsweetened)
Whisk the first four ingredients over a bain marie. Whisk to a ribbon stage. Add in the tempered gelatin sheet and until cooled to room temperature. Fold in the whipped cream.

Assembly of dessert:
Place the marinated strawberries into a large martini glass.
Ladle on approximately two ounces of the coulis of strawberry onto the marinated strawberries. Place a scoop of vanilla ice cream onto the strawberries.

Pour on a little more than two ounces of the creamy sabayon onto the vanilla ice cream and onto the strawberries. Decorate with mint sprig, julienne candied orange peel or with a strawberry half. Served with a tuile or your favorite fancy cookie.

For home: It is possible to use a good quality vanilla bean ice cream in place of the creamy sabayon.

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Broadcast Date June 22, 2002

Sam is getting ready for the Taste of Honolulu with help from chefs Elmer Guzman, Executive Chef, Sam Choy's Diamond Head, and Daniel Maio, Pastry Chef, Sam Choy's Restaurants. This week they prepare Mago Wood Smoked Duck Breast and Pineapple Cheesecake. The Taste of Honolulu runs June 28-30.

Mango Wood Smoked Duck Breast
with a Mango Dressing and Essence of Hoisin

Duck Breast:
4 each duck breast
1 tablespoon Cajun spice
½ pound mango wood chips, soaked in water and drained

Cure duck breast with Cajun spice for 24 hours. Place wood chips in a wok and burn until the chips are smoldering. Place duck on well oiled rack and cover with foil. Repeat 3 to 4 times.

Mango Dressing:
½ cup mango puree
¼ cup white vinegar
¾ cup salad oil
1 teaspoon garlic, minced
1 tablespoon cilantro, minced
salt and pepper to taste
2 ounces ripe mango, diced
1 tablespoon sugar

Mix well.

Hoisin Chili Sauce:
1 cup hoisin
¼ cup ketchup
2 ½ tablespoons sugar
¼ cup water
2 teaspoons sesame oil
¼ cup salad oil
2 teaspoons chili garlic sauce
1 ½ teaspoons garlic

Mix well.

4 each 5-Spice chips (Spicy Tortilla Chips)

Greens:
3 ounces Napa cabbage
1 ounce red cabbage
1 ounce carrots, julienne
1 ounce bean sprouts

Duck Breast is served over the chips with the mixed greens

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Pineapple Cheesecake

One cup macadamia nuts
One half cup granulated sugar
Three tablespoons sweet butter, melted

Chop the macadamia nuts in a food processor to a coarse meal consistency, but not so fine that the oil from the nuts make them sticky. Combine the sugar with the nuts. Stream in the butter while mixing.

Filling:
One pound fourteen ounces cream cheese
One cup sugar
Three teaspoons of cornstarch
Three eggs
Five egg yolks
One half cup of heavy cream
One and one half cup pineapple chunked

In a mixer, beat the cream cheese until soft using a paddle attachment. Add sugar and cornstarch and continue to mix.

In a bowl, combine eggs and egg yolks. At low speed, add eggs to cream cheese mixture. Once all of the eggs have been incorporated, add the cream and mix well. Pour mixture in to prepared pan. Bake in a waterbath for sixty minutes, depending on the oven. Do not over bake cheesecake from cracking.

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Broadcast Date June 15, 2002

“Good and good for you”, is the theme for this week’s Sam Choy’s Kitchen. Artie and Lissa Wilson with the Juvenile Diabetes Research Foundation join Sam to make a delicious diabetic meal…even desert!



Spicy Meatball Sandwiches

Meatballs:

One pound ground beef
One egg
One clove garlic, minced
One quarter chopped onion
One half-cup Italian bread crumbs
One quarter cup milk
One teaspoon Worcestershire sauce
One teaspoon salt
One quarter teaspoon pepper

Sauce:
One clove garlic, crushed
One tablespoon butter
One half cup ketchup
One third of a cup of chili sauce (Heinz, tomato based sauce)
Two tablespoon brown sugar
One tablespoon prepared mustard
One teaspoon celery seed (optional)
One quarter teaspoon salt
Few drops hot pepper sauce
Three thin lemon slices

Six hard rolls or French bread

Preheat oven to 375 degrees. Combine beef, egg, garlic, onion, crumbs, milk, Worcestershire sauce, salt and pepper. Mix lightly and well. Shape into about twenty meatballs. Place in a baking dish and bake 25 to 30 minutes.

In a medium saucepan, cook garlic in butter for 4 to 5 minutes. Stir in ketchup, chili sauce, brown sugar, Worcestershire sauce, mustard, celery seed, salt, pepper sauce, and lemon slices. Bring to a boil. Add meatballs. Cover and cook over medium heat for 20 minutes, stirring occasionally or until heated through. Remove lemon slices. Makes 6 sandwiches.

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Bacon-Avocado Potato Salad

Six medium boiling potatoes
Two avocados, cubed
Eight slices bacon
One half cup onions, chopped
One tablespoon fresh lime juice
One half cup white wine
One quarter cup cider vinegar
Salt and pepper, to taste
Paprika, to taste
One quarter teaspoon mustard powder
Two tablespoons fresh parsley, chopped
One tablespoon fresh cilantro, chopped

Boil potatoes in their skins. While potatoes boil, cube avocados and toss with limejuice. Chop bacon into one-inch pieces and fry until crisp in a large skillet. Remove bacon to paper towels to drain. In bacon fat, sauté onions until golden. Remove pan from heat and stir in wine, vinegar, mustard, and salt, pepper and paprika to taste.

When potatoes are tender, drain, peel and dice. While still warm, pour dressing over potatoes and toss. Allow to cool to room temperature. Fold in avocado, bacon, parsley and cilantro. Serve at room temperature or chill for and hour longer.

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Apple Crunch

Four cups apple, pared, sliced
Three quarters of a cup orange juice, unsweetened
One teaspoon lime juice, fresh
One teaspoon cinnamon, ground
One-cup graham cracker crumbs
Two tablespoons wheat germ
Two tablespoons margarine, diet

Preheat oven to 400 degrees
Layer apples in one-quart casserole. Combine juices and cinnamon and pour over apples.
Combine cracker crumbs and wheat germ with margarine and sprinkle over apples
Cover with foil and bake for 25 minutes. Uncover and bake 5-10 minutes longer

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BROADCAST DATE:   June 8, 2002

This week Sam cools off in the kitchen with delicious locally made Tropilcious ice cream! Derek Calibre, Owner, Tropilicious and Marc Salido, Operations Manager, Tropilicious show Sam the fun and easy way to make ice cream at home!



Tropilicious Beachin’ Strawberry Banana Ice Cream

One Banana
Sixteen-ounce package frozen strawberries in sugar (thawed)
Eight ounce half and half
Eight-ounce heavy cream
Three quarters of a cup of sugar

Turn your freezer onto the highest settings for two days to make sure your ice cream canister is COLD.

Blend the Banana, Strawberries and half-and-half in a blender. Blend smooth for smooth ice cream or pulse on and off, leaving a few small pieces for chunkier ice cream!

Stir in the heavy cream and sugar. Chill. Pour into your ice cream machine and crank your heart out! When it’s thick and frozen, it’s done!

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Tropilicous Toasted Coconut Ice Cream

One fifteen-ounce can of coconut milk (w/no coconut extract)
Eight ounce Heavy Cream
Three Quarter cup of Sugar
One half cup of Coconut Flakes (Toast them on a sheet pan in a three hundred degree oven)


Turn your freezer onto the highest setting for two days to make sure your ice cream canister is COLD.

Blend the coconut milk, heavy cream, and sugar in a bowl. Chill in the refrigerator. Pour into your ice cream machine and crank your heart out!

As it thickens and is almost done, stir the toasted coconut flakes in. When it’s thick and frozen, it’s done!

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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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