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Sam Choy's
Recipes For May, 2003
Ahi Flautas with Chipotle
wasabi Aioli
Sinaloa Chimichanga Pupu
Enchiladas Verdes
Cilantro and Tomatillo
Kalua Pig
Seafood Luau
Chow Fun
Braised Short Ribs
Chinatown Duck Breast
Guava Glazed Salmon
Kalua Ham Hash
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Broadcast Date 5-31-2003
This week Sam and chef, Gordan Lum from Makaha Resorts prepare for the festivities
June 14 at the Makaha Resort. Chef Sam and Chef Lum prepare Chinatown Duck Breast, Guava
Glazed Salmon, and Kalua Ham Hash with Dill Cream Sauce.
The event they are preparing for is The Makaha Sons in Concert "Take a Walk in the
Country". Sat June 14 Makaha Resort Golf Club Lu'au Grounds
Chinatown Duck Breast
HOISIN SAUCE
three quarters of a cup Rice Vinegar
One and one half teaspoons shoyu
One and one half teaspoon Water
One quarter cup Honey
Two teaspoon Chinese five powder
two teaspoons Ginger minced
two teaspoons Green onion, minced
Duck Breast four pieces
Combine first seven ingredients and blend well. Add Duck Breast and rub well with
marinade. Marinate over night.
Remove Duck Breast from marinade, reserve excess marinade. Heat saute pan and sear duck
breast on both sides. Brush Duck Breast with reserved marinade. Preheat oven to three
hundred and fifty degrees and finish duck, about eight to ten minutes. Brush with reserved
marinade to give a nice glaze.
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Guava Glazed Salmon Guava Concentrate One and one half cups
Sake one half cup
Brown sugar one eighth of a cup
Mint, chopped
Chili-Garlic Sauce One and one half teaspoon
Salt to taste
Salmon Fillets three ounces
Combine the first six ingredients and blend well. Add Salmon and marinate for forty five
minutes. Remove Salmon from marinade, reserve marinade. Heat saute pan and saute Salmon
until done, about four minutes on each side. Brush with reserved marinade.
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Kalua Ham Hash Eight to ten red potatoes
One and three quarters cup of cream
Two tablespoons of butter
Large onion half
Three cups Kalua Ham chopped
Cook and mash potatoes and add cream and stir thoroughly. In a large saucepan sauté butter
and onion, and add ham to cook until desired doneness.
Fold ham in with potatoes and stir. Shape your ham hash into a small palm size ball and
roll in panko and fry in a pan until golden brown.
Kalua Ham
Eight lb Ham
Four Tablespoon liquid smoke
Four Tablespoon Hawaiian salt
Eight to Twelve large ti leaves, ribs removed
Preheat oven to three hundred and fifty. After scoring ham on all sides with quarter-inch
deep slits about an inch apart, rub with salt, then liquid smoke. Wrap the ham completely
in ti leaves, tie with string, and wrap in foil.
Place meat in a shallow roasting pan with two cups of water and roast for four hours.
Dissolve one teaspoon Hawaiian salt in two cups boiling water and add a few drops of
liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes
before serving.
Dill Cream Sauce
One tablespoon minced shallots
One tablespoon butter
One half cup white wine
Two cups heavy cream
One tablespoon fresh dill, minced (or one half teaspoon , dried dill leaves)
Salt and pepper to taste
In a small saucepan, saute shallots in butter and wine eight minutes. Add cream, bring to
boil to a boil and reduce by half. Stir in dill and season with salt and pepper.
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Broadcast Date 5-17-2003
As we get ready for summer, Chef Sam and Chef Aaron Fukuda (from Sam Choy's
Diamond Head) help us prepare with two great dishes. Chow Fun and Braised Short
ribs are on the menu this week with Sam Choy's kitchen on Saturday.
Chow Fun Char Siu, sliced
Onions, sliced
Bean Sprouts
Aloha shoyu to taste
Pepper to taste
Sun Noodle Chow Fun
Spam, sliced
Green Onions, chopped
Sesame Seed Oil
In a medium pan or wok, combine char siu, onions, bean sprouts and Aloha
shoyu. Stir for about a minute. Add Sun Noodle Chow Fun, spam, green onions,
sesame seed oil and pepper. Add oyster sauce if desired (optional). Amount of
ingredients is to taste or as desired.
**The amounts of ingredients depend on your preference for each ingredient**
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Braised Short Ribs Three pounds short ribs, two inches
thick
Hawaiian salt and fresh
cracked pepper, to taste
One cup onion, diced
One cup carrot, diced
One half cup celery, diced
Five ounces tomato paste
Two cups red wine
Two bulbs garlic, peeled and smashed
Two bay leaves
One tablespoon black peppercorns
One half ounce fresh thyme
One half ounce fresh rosemary
One quart chicken stock
Two ounces salad oil
Two tablespoons granulated sugar
Seasoned Flour:
One cup all purpose flour
One tablespoon salt
One tablespoon ground black pepper
Two tablespoons fresh thyme, minced
One tablespoon fresh rosemary, minced
Season short ribs with
Hawaiian salt and fresh cracked pepper. Dust short ribs with seasoned flour
mixture. In a pot, heat salad oil and sear short ribs on all four sides, one
minute per side. Remove short ribs and discard oil from the pot. Add onions,
celery and carrots. Cook until slightly caramelized. Next add tomato paste and
cook for approximately thirty seconds to one minute, or until skin forms on the
bottom of the pot. Deglaze with red wine and cook for another minute. Finally,
add chicken stock, rosemary, thyme, garlic, peppercorns and sugar. Bring to a
boil and reduce to simmer. Add ribs back to the pot and cook for approximately
one hour and forty five minutes, or until fork tender.
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Broadcast Date 5-10-2003
Celebrate mom this Mother's day by preparing her a fabulous meal. This week
Sam is joined by May Nahale'a, Jerome and John Koko's mom (from the Makaha
Sons). She and Sam prepare Kalua Pig, and Seafood Luau
Kalua Pig Eight pounds of pork butt
Four Tablespoon liquid smoke
Four Tablespoon Hawaiian salt
Eight to Twelve large TI leaves, ribs removed
Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch
deep slits about an inch apart, rub with salt, then liquid smoke. Wrap the pork
completely in ti leaves, tie with string, and wrap in foil.
Place meat in a shallow roasting pan with two cups of water and roast for four
hours.
Dissolve one tablespoon
Hawaiian salt in two cups boiling water and add a few drops of liquid smoke.
Shred the cooked pork and let stand in this solution for a few minutes before
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Seafood Luau One pound calamari
One quarter pound shrimp, sixteen to twenty, peeled and deveined
One quarter pound scallops
Three pounds luau leaves
One tablespoon Hawaiian salt
One half teaspoon baking soda
Six Tablespoon butter
Two medium onions, diced
Three cups coconut milk
One and one half teaspoon salt
One Tablespoon sugar
Clean calamari and slice in rings, then set aside.
Wash luau leaves, remove stems and thick veins. In a pot, boil three cups of
water with the Hawaiian salt
and baking soda. Add the leaves to the boiling water and reduce heat. Simmer,
partially covered for one hour. Drain and squeeze out liquid. Saute onion
And calamari, shrimp and scallops in butter until the onions are translucent.
Add the coconut milk, cooked luau leaves, salt, and sugar. Simmer for thirty
minutes.
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Broadcast Date 5-3-2003
This week Sam gets ready for Cinco de Mayo with the folks from Sinaloa Tortilla.
Veronica Macias and her son, Cuauhtemoc re-join Sam in the kitchen for some
authentic Mexican fare. Three dishes are prepared, "Enchiladas Verdes Cilantro
and Tomatillo", "Ahi Flautas with Chipotle
wasabi Aioli", Sinaloa Chimichanga Pupu".
Ahi Flautas with Chipotle
wasabi Aioli
Twelve Sinaloa flour tortilla, fajita size
One pound ahi poke
One minced jalapeno
Two tablespoons chopped red onion
One tablespoons chopped green onion
Two tablespoons fresh squeezed lime juice
One half teaspoon salt
Two poblano chiles, roasted, seeded, sliced thin
One bunch cilantro
Combine and mix ahi, jalapeno, red onion, green onion, salt. Place approximatley
two tablespoons of ahi poke mixture on each tortilla along with a few stripes of
roasted poblano chiles and cilantro. Roll tightly. Skewer each flauta with
toothpick. Cover and refrigerate until needed.
In medium saute pan, heat the oil until hot. Slip the flautas, two or three at a
time, into the hot oil and fry until golden brown and crisp, about two minutes.
Drain on paper towels. Place the flautas on serving plates and garnish with the
chipotle wasabi ailoli.
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Chipotle wasabi Aioli:
One cup mayonnaise
Three tablespoons wasabi
One quarter teaspoons chili sesame oil
One tablespoon soy sauce
Four tablespoons chipotle chile in adobe sauce puree
Two tablespoons fresh squeezed lemon juice
One half teaspoon grated lime zest
Combine all ingredients and whisk together until a smooth consistency.
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Sinaloa Chimichanga Pupu One pack Sinaloa eight inch flour
tortillas
One cup Shredded Chicken
One cup blend of cheeses, Mexican blend
One tomato diced small
Two ounces of lettuce finely sliced
One ounce green onions sliced round
One cup frying oil
Heat one half cup of oil in frying pan until hot. Take a Sinaloa tortilla heat
slightly, spoon to taste the above ingredients. Roll into mini burrito. Place
into hot oil and fry until golden crispy. Remove to paper towel to drain,
Garnish with chipotle wasabi
aioli.
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Enchiladas Verdes Cilantro and Tomatillo Twelve Sinaloa
corn tortilla
One and one half cups vegetable oil
For the Sauce:
Eight cups tomatillos, husked
Four Cups water
One white onion
Four pieces of garlic
One point five ounces fresh cilantro
One to Two fresh chili, jalapeno or serrano
For the Stuffing:
Three chicken breast
Two quarts of water
One white onion
Four cloves of garlic, whole
Salt to taste
One cup mexican cheeses
Prepare the sauce: Bring water to a boil in a saucepan. Add tomatillos, halved
onion, two garlic cloves, and one chilies. Simmer until tomatillos are soft.
Cool, drain, reserve cooking water. Blend ingredients in blender or food
processor with one half onion, two garlic cloves, one chili, cilantro and
cooking water. Heat oil in a saucepan, and brown onion slices. Add blended sauce
and salt simmer sauce for twn minutes or until it thickens slightly. If it
becomes too thick, add more cooking water.
Prepare the tortillas: Dip tortillas in hot oil in a frying pan just until
pliable. Do not crisp. Remove from oil, and drain on paper towels.
Prepare the stuffing: Bring the water to boil in a saucepan and add chicken ,
onion, garlic, salt. Cook over low heat for thirty minutes or until chicken is
cooked. Cool, and remove chicken, shred.
Fill tortillas with shredded chicken, green onions, white onions, mix cheeses.
Place three enchiladas, on each dish, and pour green sauce over. Bake in oven in
twenty five minutes, or microwave for three minutes. |
