Sam Choy's Featured Recipes For July, 2004

Sam Choy's
Recipes For July, 2004

Ravioli
Chicken Breast Salad with Lemon Lime Vinaigrette
Ma’o Vegetable Stir-fry

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Broadcast Date 7-31-2004

This week Sam teams up with Kaiser Nanaikeola Clinic and Ma’o Farms to bring you healthy eating alternatives. Try a chicken salad with Lemon Lime Vinaigrette or Sam’s vegetable stirfry with fresh Ma’o farms produce. These healthy eats will have your tongue and your waist line thanking you!

Chicken Breast Salad with Lemon Lime Vinaigrette

3/ 4 cup olive oil
1 1/ 2 tablespoons lemon juice
1 tablespoon lime juice
2 cloves garlic, minced
1 teaspoon honey
salt and pepper to taste

In a mixing bowl combine lemon juice, lime juice, garlic and honey. Slowly whisk in olive oil until well combined. Season with salt and pepper to taste.

Cook chicken on grill until done. Slice chicken and put over mixed greens. Drizzle vinaigrette.

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Ma’o Vegetable Stir-fry

Chopped Daikon
Chopped Kale
Chopped Eggplant
Garlic to taste
Low sodium shoyu to taste
2 Tablespoons oyster sauce
cilantro to taste
tyme to taste
white pepper to taste
basil for garnish

Heat wok and add daikon, eggplant and garlic. Cook for 2 minutes. Add kale 3/ 4 C chicken broth, shoyu, oyster sauce, white pepper, cilantro, tyme. Cook for 5 minutes. Plate with fresh basil.

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Broadcast Date 7-10-2004

Sam invites his friend Audrea Butera of Samoa into his kitchen this week. She is making one of her family recipes, home made ravioli from scratch. Sam and Audrea chat up a storm while making these tiny pasta dumplings! Enjoy!

Ravioli

Meat Filling
1/ 2 onion
2-3 Tablespoons olive oil
1 lb ground beef
1/ 2 teaspoon oregano
1/ 2 teaspoon celery flakes
1/ 2 teaspoon lemon pepper
1 teaspoon parsley
generous amount onion salt

1/ 4 C romano cheese
4 slices of bread (crust removed and moistened with water
2 eggs

Sautee onions in oil until translucent. Add meat and seasonings. Cook meat until it is no longer red. Do not brown the meat. Transfer to mixer. Add the rest of ingredients and blend until texture is fine. Set in fridge for at least an hour or over night.

Pasta
3 eggs
1 1/ 2 C flour
pinch of salt

Add ingredients into a mixer and pulse until a ball is formed. Remove from mixer and separate into two parts. Cover the unused dough to prevent hardening. Roll out the second half into a rectangle (as thin as possible) With an ice cream scoop place about 5 scoops of filling down the long side of the dough. Fold pasts over filling and using you hands, press around the meat filling to seal. Cut dough into squares. Use a fork to press down edges. Poach for about 10 minutes (depending how thin dough was rolled) remove from water and top with your favorite pasta sauce.