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Sam Choy's
Recipes For February, 2003
Fresh Berry Chocolate Gratin &
Shortbread Cookies
Ginger Peppered Halibut
Alaskan Scallops & Foie Gras
Chicken and Rice Chowder
Summer Farmers Chowder
Herb
Marinated Snapper with Spinach Cream Sauce
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Broadcast Date 2-28-2004
Get grillin! Sam takes you
outside for a little bit of sunshine and some good grub. Dust off that grill for
a delicious herb marinated Snapper or Mahi Mahi with grilled vegetables.
Herb Marinated Snapper
with Spinach Cream Sauce Spinach Cream Sauce:
1 cup onion, diced
1/ 4 pound unsalted butter
1 tablespoon garlic, minced
1/ 4 cup all purpose flour
1 quart heavy cream
1 cup chicken stock
1 cup chopped spinach
1 tablespoon fresh tarragon, chopped
salt and pepper, to taste
juice of one lemon
Herb Oil:
1 cup salad oil or olive oil
1 sprig fresh rosemary
4 sprigs fresh thyme
4 garlic cloves, smashed
1 bay leaf
1 teaspoon black peppercorns
5 – 6 ounce mahi mahi or snapper
Marinate fish in herb oil for approximately half hour to one hour.
Sweat onions and garlic in butter. Add flour to create roux. Slowly add heavy
cream, while whisking to prevent lumps. Add chicken stock, continue to whisk
till nice and smooth. Squeeze lemon juice. Add spinach and tarragon. Season to
taste with salt and pepper. If roux is too thick, add water and re-season.
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Broadcast Date 2-21-2004
In the mood for something good?
This week Sam is cooking up some of your favorite comfort food. Chowder!
Sam and Sherri mix up chicken and rice chowder and summer farmers chowder
Chicken and
Rice Chowder 1 C
bacon diced
2 C corn
1/ 2 C onion diced
1/ 2 C celery diced
2 medium potatoes, diced
1 quart chicken stock
1/ 2 quart heavy cream
1/ 2 C Cooked rice
1 chicken breast cooked and cubed
salt and pepper
In a large pot, sauté bacon, onion and celery. Add the corn, chicken, potatoes, rice,
and cook until heated through. Add chicken stock and simmer for 20 minutes. Fold
in heavy cream and simmer for another 20 minutes.
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Summer Farmers Chowder
1 C salted ham or diced bacon
1 C carrots, diced
1 C zucchini, diced
1 C tomatoes, diced
1 C onions, diced
1 C celery, diced
1 C corn
1 C taro, steamed cubed
2 bunches spinach
2 C Potatoes, diced
1/ 2 quart heavy cream
1 quart chicken stock
Sautee bacon, onion, celery until translucent. Add potatoes, carrots cook for 10
minutes. Add all other vegetables and cook for a few minutes until heated
through adding salt and pepper to taste. Add stock cook for 5-10 minutes. Add
cream simmer for 20 minutes.
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Broadcast Date 2-14-2004
This week on Sam Choy’s Kitchen, Sam and Sharie are joined by Al Levinsohn, Chef
and Owner of Kincaid’s Grill from Anchorage, Alaska. Chef Al prepares a
delicious Alaskan Scallops & Foie Gras and a Ginger Peppered Halibut.
Ginger Peppered Halibut
Serves 4
4 ea. (7 oz) halibut filet
4 t ginger pepper mixture (equal parts grated ginger and cracked black pepper)
kosher salt and white pepper to taste
2 t olive oil
6 oz ginger vinaigrette
1 cup steamed white rice (warm, ready for service)
1 cup julienne mixed vegetables
Garnish
12 ea. won ton skins (thin sliced and fried crisp)
1 ea. scallion sliced thin
black sesame seeds
chili oil
cilantro sprigs
Ginger vinaigrette
1 t fresh ginger minced
2 t shallots chopped
2 t rice vinegar
1 t lime juice
1 t soy sauce
1/ 2 c cilantro rough chopped
1 t sesame oil
1/ 2 cup olive oil
kosher salt and pepper to taste
Combine all ingredients in a blender except oils and salt and pepper. Blend
until smooth. With blender running, slowly drizzle in oils to emulsify. Season
to taste with salt and pepper and set aside for service.
Final assembly:
Heat oil in a large non stick skillet, rub each halibut filet with equal amounts
of ginger pepper mixture and season with salt and pepper. Sear halibut filets
skin side up until a nice crust forms, turn filets and repeat process. Cook over
medium heat until just cooked through. Do not overcook. Remove fish from pan and
reserve on a warm platter. Sauté vegetable until heated through and still crisp.
Spoon rice in center of plate, top with a small amount of vegetable mixture,
halibut filet and more fresh vegetables. Drizzle entire dish with vinaigrette ,
garnish with fried wontons, scallions black sesame seeds, chili oil and
cilantro.
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Alaskan Scallops & Foie Gras
8 Fresh Alaskan Scallops
4oz Foie Gras
16 Orange segments
17 Lemon segments\
18 Grapefruit segments
2oz Toasted Hazelnuts crushed
4oz Butter
Salt and Pepper
Garnish:
Fresh greens,
long chives,
fried Salaify root.
In hot pan, add 2 tablespoons of butter, season, sear scallops medium rare.
Remove from pan, quickly sear Foie Gras, remove and add butter. Cook until
golden brown. Add hazelnuts and citrus juice. Remove from heat, toss in citrus.
Note: Do not add in citrus segments too soon, they will break apart.
Plating: Place scallop on plate, top with Foie Gras. Spoon brown butter sauce
over the top. Garnish.
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Broadcast Date 2-7-2004
This week Sam
is getting you ready for the big day. Valentines Day! Romance your sweet heart
with home made desserts. Shortbread chocolate dipped cookies are sure to please,
and with a fresh berry and chocolate dessert, your sweetie will be dieing to
thank you later!
Fresh Berry Chocolate Gratin &
Shortbread Cookies Shortbread Cookies
1/ 2 C Sugar
2 1/ 4 Sticks butter
2 1/ 2 C Flour
1/ 2 teaspoon vanilla extract
Blend together sugar, butter and vanilla. Add flour and mix well. Roll dough
until it is 3/ 8 inch thick and cut into desired shapes. Bake on cookie sheet
for 12-15 minutes in a 350 degree oven. Over a double boiler melt some chocolate
chips. Dip side of cookie in melted chocolate.
Chocolate Zabayon
6 egg yolks
1/ 4 C orange juice
1/ 4 C Grand Marnier
1/ 4 C sugar
4oz bittersweet chocolate
Melt chocolate over a double boiler. In a bowl, whisk together egg yolks and
sugar. Add orange juice and Grand Marnier and continue to whisk over double
boiler for about 5 to 15 minutes or until it coats the back of a spoon. Remove
from heat. Slowly mix chocolate and egg mixture. Arrange berries in a low dish
and spoon mixture over berries. Bake in a 357 degree oven for 5 minutes for a
crisp top. You can also finish with a propane torch or in the broiler. Dust with
powdered sugar and serve with shortbread cookies.
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