|
Sam Choy's
Recipes For 2003
Poke Patties
Sautéed
Opakapaka with Spinach Coconut Luau Sauce
Halibut
and Crab Pinwheels with Roasted Corn Salsa
Salmon and Pecans
Ahi or Halibut Poke
Roast Turkey
Giblet Gravy
Thanksgiving Mashed Potato
Thanksgiving Vegetables
Pumpkin Bread Pudding
Top Of Page
Go back
1996 |
1997 |
1998 |
1999 |
2000
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007
Broadcast Date 11/22/2003
This week Sam gives Turkey Tips to make your Thanksgiving feast taste its best.
Join Sam for Turkey Roast with garlic, Giblet Gravy, Thanksgiving Mashed
Potatoes, and much more including dessert!
Roast Turkey
1 large turkey
2 sticks of butter
1 tablespoon garlic, minced
salt and pepper to taste
2 round onions, chopped
1 1/ 2 carrots carrots, chopped
2 tablespoons salad oil
1 package turkey stuffing
set oven to 250 degrees
Keep butter at room temperature until soft then mix in garlic, salt and pepper.
Wash vegetables, peel and cut then toss with oil.
Wash turkey thoroughly and drain well. Put stuffing in turkey and rub with small
amount of garlic butter to coat evenly. In a medium roasting pan, spread mixed
vegetables as a bed for turkey. Put in the oven for 3 hours to 3 1/ 2 hours
depending on the size of the turkey. Baste turkey often with garlic butter from
the drippings in the pan. Top Of Page
Go back
Giblet Gravy Roasting pan with
vegetables and drippings from roasted turkey
1 C flour
1 bay leaf
8 C turkey stock
salt and pepper to taste
Add flour and bay leaf into the roasting pan and cook with the vegetables and
drippings on low heat for about 10 minutes. Slowly add turkey stock. Stir it
evenly to avoid lumps. Simmer for 30 minutes. Strain stock and pour back into
clean pot. While simmering, adjust consistency of the gravy if needed. Season
with salt and pepper and add minced giblets. Top Of Page
Go back
Thanksgiving Mashed Potato
8 Okinawan sweet potatoes
8 white potatoes
3 C milk
1 stick butter
salt and pepper to taste
Boil or steam potatoes in separate pots until very soft. Drain well. Peel
potatoes and keep in separate mixing bowls. Heat milk and butter in a pot and
reserve. Separate butter, milk mixture into half for each potato. Hand mash
potatoes with heavy whip. Add salt and pepper to taste. Top Of Page
Go back
Thanksgiving Vegetables
20 pieces of Fuji apples.
5 ears of corn
3 carrots, small diced and blanched
3 C Shiitake mushrooms, sliced
2 C green peas
Cut top of the apples and scoop the flesh. Submerge apples, including tops in
water with lemon juice. Poach it until tender and then put in ice water to keep
color of apples.
Sauté all of the vegetables and stuff in the apples. Cover with tops. Top Of Page
Go back
Pumpkin Bread Pudding
(small batch)
1/ 3 bread
18 oz canned or 1/ 2 lb steamed or puréed pumpkin
3 eggs
1/ 2 Cup milk
1 Cup of sugar or 1/ 2 Cup if using canned
1 tsp vanilla
Pinch of cinnamon
Put bread in a 8x8 in. pan and set aside.
In a mixing bowl, mix all other ingredients until smooth. Pour mixture over the
bread and Bake in a 8x8 in. pan for 25 min at 250 degrees
(Party sized batch)
1 1/ 2 loaves bread, cut up
2 1/ 2 pounds pumpkin, steamed and pureed or (6) 15oz. canned pumpkin
16 eggs
1/ 2 gallons milk
5 cups sugar, 2 cups if using canned pumpkin
4 Tbsp. vanilla extract 1 Tbsp. cinnamon
Put bread in a 4 inch deep pan and set aside.
In a mixing bowl, mix all other ingredients until smooth. Pour mixture over the
bread and bake for 1 1/ 2 hours and 250 degrees. Top Of Page
Go back
Broadcast Date 11/15/2003 Sam
continues his Alaskan adventure at the Waterfall Resort preparing Ahi and
Halibut Poke Alaskan style, while Chef Campbell shares Salmon with Pecans.
Salmon and Pecans 4
salmon steaks
2 cups pecans
1 quarter pound butter
1 half cup brown sugar
1 ounce whisky (optional)
Salt and pepper to taste
Salt and pepper your salmon steaks and grill to desired doneness. In a separate
skillet mix the pecans, butter, brown sugar and whisky over a medium to high
heat. The sauce will caramelize after 5 to 8 minutes. Pour sauce over salmon
steaks Top Of Page
Go back
Ahi or Halibut Poke 1 C diced very fresh Ahi, or
Halibut cut into about 3/ 4 to 3/8 inch cubes
2 tablespoons shoyu
2 tablespoons sugar
1 teaspoon sesame oil
pinch each of salt and red pepper flakes
1/ 4 C minced white onion
1/ 4 C minced green onion
1/ 4 C minced red onion
1/ 4 C minced cucumber
1/ 4 C minced tomatoes
2 tablespoons dried crushed seaweed
Combine and serve immediately.
Top Of Page
Go back
Broadcast Date 11/08/2003
Join Sam on his Alaskan Adventure, as he visits the legendary and beautiful
Waterfall Resort located in Ketchikan, Alaska. Executive Chef, Stuart Campbell
prepares a delicious Halibut and Crab Pinwheels with Roasted Corn Salsa.
Halibut and Crab
Pinwheels with Roasted Corn Salsa Salsa
Two roasted ears of corn (remove kernels)
One roasted red pepper, diced
One cucumber, peeled and diced
One half cups of shallots
Two Tablespoons of honey
One Tablespoon Tabasco
Two Tablespoons of fish sauce
Two Tablespoons of Black Seaweed
Black ground pepper to tasted
Blend the above ingredients to make the salsa
Halibut
One Halibut cut into one inch strips
One bunch green onions, chopped
Eight ounce cream cheese
One Tablespoon garlic
Juice of lime
One half bunch cilantro, chopped
Three chipotle peppers reconstituted
Salt to taste
Pepper to taste
One Tablespoon fresh thyme, chopped
One pound fresh crab
One quarter cup rice vinegar
One egg
One half cup heavy whipping cream
Blend the above ingredients (minus the halibut ) together. After they are mixed
together, place the one inch strips out on a baking sheet and fill them with the
crab mixture. Roll the strips into pinwheels and bake at 350 until done.
Top Of Page
Go back Broadcast Date 11/01/2003
Sam and the Makaha Sons team up with a new cook book.
The cook book of Sam’s favorites, available now, includes a Makaha Sons CD.
This week Sam cooks up delicious Poke Patties and Sautéed Opakapaka.
Poke Patties 2 tablespoons
canola oil
2 tablespoons chopped fresh ogo
2 tablespoons shoyu
1 teaspoon sesame oil
pinch each of salt and pepper
Patties
1 C diced very fresh Ahi, cut into about 3/8 to 3/4 inch cubes
1/ 4 C minced onion
1/ 4 C minced green onion
1 egg
Sauce
¼ C sliced mushrooms
2 Tablespoons butter
1 teaspoon shoyu
1 teaspoon oyster sauce
1 teaspoon chopped cilantro
Combine patty ingredients and form 2 patties. Press patties and panko to coat.
In frying pan, heat oil over medium-high heat. Gently place patties in pan and
brown on both sides, keeping the inside of the patties medium rare.
To make sauce, sauté mushrooms in butter for 2 minutes. Add remaining sauce
ingredients and cook for 1 minute. Pour sauce over patties and serve as pupu or
appetizer.
Top Of Page
Go back
Sautéed Opakapaka
with Spinach Coconut Luau Sauce 4 Opakapaka fillets, 6
ounces each
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1/ 2 teaspoon salt
1/ 4 teaspoon white pepper
1/ 4 C flour
2 Tablespoons butter
1 Tablespoons olive oil
Spinach coconut luau sauce
Season Opakapaka fillets with ginger, garlic, salt and pepper. Dredge in flour.
In a large heavy skillet, heat butter and oil. Sauté fish until just cooked; do
not over cook.
Transfer fish to a warm serving plate and serve with coconut luau sauce.
Spinach Coconut Luau Sauce
3 Tablespoons minced Maui onion
1/ 2 Tablespoon minced fresh ginger
2 Tablespoons butter
1 C heavy cream
1/ 4 C coconut milk
salt, pepper, sugar to taste
1/ 2 C cooked fresh luau leaves (can substitute with chopped fresh spinach)
In a small saucepan, sauté onion and ginger in butter for 3 minutes, or until
onion is translucent. Add heavy cream, bring to a boil and reduce heat. Stir in
cooked luau or spinach and coconut milk, and cook for 2 minutes. Season to taste
with salt, pepper, and sugar.
|
