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Sam Choy's
Recipes For November, 2004
Vinha D'Alhos
Spareribs with Pineapple Sweet & Sour Sauce
Pineapple Spam
Chicken and Rice
Chowder
Summer Farmer Chowder
Pineapple Lemonade
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Broadcast Date: November 27, 2004
This week on Sam Choy’s Kitchen, warm up your hearty appetite with two chowders;
Chicken & Rice Chowder and Summer Farmer Chowder.
Chicken and Rice Chowder
1 cup bacon, diced
One half cup onions, diced (1/2)
One half cup celery, diced (1/2)
2 medium potatoes, diced
2 cups corn
1 quart chicken stock
One half quart heavy cream (1/2)
One half cup cooked rice (1/2)
One chicken breast, cooked and cubed
Salt and pepper to taste
In a large pot, sauté bacon, onions, celery, corn and, potatoes. Cook until
transparent. Add chicken breast and rice, and then add chicken stock. Flavor
with salt and pepper to taste. Boil and simmer for 20 minutes. Fold in heavy
cream and simmer for another 20 minutes.
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Summer Farmer Chowder
1
cup bacon or salted ham, diced
1 cup onions, diced
1 cup celery, diced
1 cup carrots, diced
1 cup zucchini, diced
1 cups potatoes, diced
1 cup tomatoes, diced
1 cup corn
1 cup taro, steamed and cubed
2 bunches fresh spinach
One quart chicken stock
One half quart heavy cream
In a large pot, sauté bacon, onions, and celery. Add chicken stock and add
carrots, zucchini, corn, taro, and potatoes until they get a little tender. Then
add diced tomatoes and spinach. Add heavy cream, boil, and simmer for 20
minutes.
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Broadcast Date: November 13, 2004
“It’s All About Pineapple” This week on Sam Choy’s Kitchen, Sam visits the
Dole pineapple fields with GM & VP Brian Orlopp of Dole Food Company Hawaii.
After Sam handpicks fresh pineapple, he joins Sharie in the kitchen to add his
fresh fruit to his local favorite recipes.
Spareribs with
Pineapple Sweet & Sour Sauce
2 pounds pork ribs
Salt and pepper to taste
Flour
Oil for frying
Sauce:
6 tablespoons brown sugar
1 cup pineapple juice
1 teaspoon garlic, minced
1 finger ginger
One half cup vinegar (1/2)
1 fresh pineapple, cubed
Marinate/massage pork ribs with salt and pepper. Roll ribs in flour before
cooking. Heat oil in a pot and fry until golden brown. Remove oil cut into
pieces. In a separate pan, combine sauce ingredients. Add pork ribs to the sauce
and simmer until tender.
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Pineapple Spam
1 can Spam,
cubed
shoyu
Ginger
Brown sugar
Water
Pineapple, cubed
Combine ingredients to taste
Pineapple Lemonade
Combine ice, crush or cubed pineapple and lemonade in a glass, garnish with
a clean pineapple leaf.
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Broadcast Date: November 6, 2004
This week on Sam Choy’s Kitchen, Sam and Sharie invite Office of Hawaiian
Affairs Trustee Rowena Akana to prepare a special Portuguese dish, Vinha
D'Alhos. Vinha D'Alhos
5 lbs. Pork Butt
5 lbs. Roast Meat
Hawaiian salt
3T Garlic, minced
3 to 4 cups of White Vinegar
Water (2 cups of water for every one cup of vinegar)
Whole Baked Potatoes, unpeeled
Whole Carrots, unpeeled
Chili Pepper
Rub Hawaiian salt into the meat. Massage garlic into the meat. Add 3 to 4 cups
of vinegar and 2 cups of water for every cup of vinegar used. Add vegetables and
marinate overnight in a deep pot while turning meat every so often. Remove
vegetables before baking meat. Bake meat at 350 degrees for about 1-1/2 hours.
Add potatoes and carrots after first hour of cooking. Use gravy from the
marinade to continue to baste meat.
Slice meat and serve warm with hot vegetables.
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