|
Sam Choy's
Recipes
August, 2005
Herb Chicken
Eggplant Pasta
Chicken Oriental Salad
Top Of Page
Go back
1996 |
1997 |
1998 |
1999 |
2000
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007
Broadcast Date 8/27-2005
This week on Sam Choy’s Kitchen, Aika Makaula of Aloha Aina Café and Emanuel
Miles of Ma’o Organic Farm join Sam in the kitchen “Don’t Panic- Go Organic”
with Herb Chicken Eggplant Pasta and a Chicken Oriental Salad.
Herb Chicken Eggplant Pasta
Serving for 4-6
2-3 pounds of chicken thigh or breast
2 Italian eggplant
1 bell pepper
3-4 tomatoes
1 red onion
4-6 pieces of fresh minced garlic (add more as desired)
2 pounds of pasta
3 tablespoons of olive oil
3 tablespoons of balsamic vinegar
One half teaspoons salt (1/2 teaspoon)
One fourth cup of sugar (if desired) (1/4 cup)
Herbs and seasoning to taste: rosemary, basil, oregano
One half cup old bay seasoning (1/2 cup)
3 cups tomato sauce
Boil- pasta, use olive oil, vinegar, and salt
Simmer- chicken in half cup of old bay seasoning till done- 15 minutes
Roast- eggplant and bell pepper
Blanche- x-cut top of tomatoes for easy peeling, after a quick boil- give
tomatoes an ice bath to stop cooking, then peel the skin
Chop- eggplant in large cubes
Chop- tomatoes in medium size cubes
Chop- bell pepper in medium cubes
Chop- red onion in small dice
Sauté onions with a little olive oil, then add the tomato sauce, along with the
eggplant, tomatoes, bell peppers, and garlic. Add sugar if desire. Bring to a
light boil the pour over your pasta. Add cooked chicken and serve.
Top Of Page
Go back
Chicken Oriental Salad
One half chicken breast or one chicken thigh (1/2 chicken breast)
1 pound of Ma’o salad mix
One fourth cup almonds (1/4 cup)
Half of an orange
One half cup won ton strips
A pinch of alfalfa sprouts
One half cup sugar (1/2 cup)
One half cup old bay seasoning (1/2 cup)
Simmer- Chicken in half cup of old bay seasoning till done, 15 minutes
Candy almonds- add sugar to sauté pan, add almonds, and simmer till sugar melts
and colts almonds. Dust it one more time with sugar and cool in the refrigerator
Peel- remove peel and inner skin of orange, cut orange into medium size chunks
Spread Ma’o salad mix evenly on plate
Place almonds, won ton strips, orange, and chopped chicken over the greens
Topped with a generous pinch of alfalfa sprouts
Serve with your favorite oriental salad dressing
Top Of Page
Go back |
