Sam Choy's
Recipes For July, 2003

furikake Crisp" target="_top"> Macadamia Nut Ahi Poke with furikake Crisp
shoyu Lemongrass Glaze
Micro Greens Salad with Sake Vinaigrette
furikake Crisp
Poke Kahiko
Pulehu Flank Steak with Dad’s Sunday Potatoes
and Nalo Greens with a Kona Prange Vinigrette
Grilled Marinated Shrimp with Aloha Soy Drizzle,
Mango Salsa and Soba Noodles
 

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Broadcast Date 7/26/2003 

This week Sam is joined in the kitchen by Warren Seta, owner of Malibu Chans in Las Vegas.  Together they prepare some unique and delicious cuisine to tantalize your taste buds.

Pulehu Flank Steak with Dad’s Sunday Potatoes
and Nalo Greens with a Kona Prange Vinigrette

One and one half pounds Flank Steak

Marinade:

One Lemon (juiced)
Three quarter cups of Aloha shoyu soy sauce
Three tablespoons vegetable oil
Two and one half teaspoons Worcestershire Sauce
Two cloves garlic (grated)
One tablespoon of Sambal olek (prepared chili sauce)
One green onion (chopped)
Two Sprigs Dill Weed
One half teaspoon Celery Seed

Procedure

Mix all marinade ingredients in a large pan or dish. Place Steak in and marinate for a minimum of two hours overnight in refrigerator for best results. Grill steak over medium to medium high heat until your suitable temperature is achieved-approximately five minutes on each side will achieve a rare temperature. Take off from heat and let stand for approximately five to eight minutes before slicing. This will allow the meat to relax and redistribute the juices into the interior of the steak. Slice steak across the grain; preferably at a forty five degree cut.
 

Dad’s Sunday Potatoes

Ingredients:

Two large russet potatoes
Four tablespoons salad oil
Salt and pepper to taste

Procedure

Wash and peel potatoes. Slice potatoes lengthwise one quarter of an inch. Heat oil in a large skillet to medium heat. Pat dry the potatoes with a paper towel until completely dry. Place the potatoes in the heated oil and let cook until each side is golden brown and you can poke a fork in with ease. Remove potatoes from skillet and drain on a paper towel. Season with salt and pepper immediately after removing from heat.

Kona Orange Vinigrette

Two cups Kona orange juice (freshly squeezed)
One half cup of rice vinegar
Two shallots minced
Two tabelspoons dijon mustard
One teaspoon each of grated ginger and garlic
One cup extra virgin olive oil
Salt and pepper to taste
One and one half teaspoon of granulated sugar

Procedure


In a saucepan bring the orange juice to a boil, bring down the heat to a medium and reduce the orange juice by fifty percent. When done, set aside and let cool. In a mixing bowl add the reduced orange juice, rice vinegar, shallots, dijion mustard and the ginger and garlic. Slowly drizzle the olive oil into the mixture while stirring briskly with a wire whip. Mix until all the olive oil has incorporated and seasoned to your liking. Pour over your favorite greens or salad.

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Grilled Marinated Shrimp with Aloha Soy Drizzle,
Mango Salsa and Soba Noodles

For the Shrimp:

3 Hawaiian Shrimp
One tablespoon grapeseed oil or canola oil
Salt and Togarashi Chili

For the Drizzle

Three ounce Aloha soy sauce
One cup plum wine
Two thirds cup simple syrup

For the Mango Salsa:
One half peeled and diced mango
One tablespoon chopped cilantro
One quarter teaspoon chopped red Anaheim or Jalepeno Peppers
One tabelspoon lime juice
One quarter tablespoon chopped red onions

For the noodles:
Four ounces Soba "Buckwheat " Noodles
Salt to taste

Preparations:
First in a small saucepan, combine all ingredients of Aloha Soy Drizzle, bring to boil and quickly lower heat, simmering until reduced to syrupy consistency. Remove from heat and set aside.

Second combine all ingredients of mango salsa and set aside for one half hour. Third in a small pot bring water to boil, place salt and noodles in water and cook until al dente, strain.

Third in a small pot bring water to boil, place salt and noodles in water and cook until al dente, strain.

Season shrimp with oil, salt & chili.  Grill shrimp until done.  Set the grilled shrimp on a bed of soba noodles.  Garnish with mango salsa and drizzle with Aloha shoyu drizzle.

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Broadcast Date 6/19/2003

This week Sam is joined in the kitchen by the 2002 Poke festival contest winners. Chris Fagan took home the Manager's Trophy (Professional Division) and Thomas Viernes took home the grand prize trophy (Professional Division). Macadamia Nut Ahi Poke with furikake Crisp, shoyu Lemongrass Glaze, shoyu Lemongrass Glaze,Sake Vinaigrette, furikake Crisp, Poke Kahiko.



furikake Crisp" target="_top">Macadamia Nut Ahi Poke with furikake Crisp

Four ounces cubed Ahi
One Tablespoon diced Maui Onion
One Tablespoon diced and seeded Vine Ripen Tomato
One Tablespoon chopped Green Onion
One teaspoon Mac Nut oil
One Tablespoon chopped Mac Nuts
Two and one half Tablespoon Mirin
One and one half Tablespoon Aloha shoyu
One teaspoon Chinese Mustard Paste
One teaspoon Oyster Sauce
Two teaspoon Miso paste
One teaspoon Hondashi

Prep and Combine ahi, maui onion, tomato, green onion, Mac nut oil and set aside. Combine ingredients mirin, aloha shoyu, Chinese mustard paste, oyster sauce, miso paste, and Hondashi and reduce liquid by half and chill. When completely cool toss poke with marinade and sprinkle with macadamia nuts.

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shoyu Lemongrass Glaze

One half cup of rice vinegar
One half cup of cider vinegar
One teaspoon ginger chopped
One teaspoon lemongrass chopped
One half teaspoon of lemon rind grated
One Tablespoon Aloha shoyu
One Tablespoon Honey
Three drops chili sauce
Two pinches of Li Hing powder
One Tablespoon lemon juice

Combine all ingredients in sauce pot. Bring to a boil. Then drop to a simmer. Reduce until one and one half Tablespoons of liquid remains.

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Micro Greens Salad with Sake Vinaigrette

One third cup Micro greens
One Tablespoon Daikon
One Tablespoon Carrot
One teaspoon green onion
Two teaspoon Tobiko

Sake Vinaigrette
One cup salad oil
Two tablespoon rice vinegar
Two tablespoon sake
One quarter teaspoon salt
One half egg

Prep and combine greens, daikon, carrot, green onion, and tobiko and set aside. Combine and add salad oil, rice vinegar, sake, salt and egg into blender. Toss salad with Tablespoon of the Vinaigrette.

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furikake Crisp" target="_top">furikake Crisp

Two sheets lumpia wrap
One half egg
Two Tablespoon furikake

Pull off lumpia sheets two at a time. Brush with egg wash on one side and sprinkle with furikake. Repeat process on the opposite side. Cut sheet into quarters. Deep fry at 350 degrees until golden brown.

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Poke Kahiko

Three pounds of Opihi
Three pounds of Opelu
Four teaspoon Hawaiian salt
Two cup limu koho
One cup chopped green onion
Hawaiian chili pepper as needed

Clean the Opelu and the Opihi, season both with Hawaiian salt in separate bowls add the chili pepper, limu and the green onion and lomi for five minutes, then mix the two together. Let poke stand in the ice box for two to three hours. Serve the poke with your favorite side dish and poi.