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Sam Choy's Recipes
December, 2005
Island Style Christmas Cioppino
Sam’s Garlic Bread
Raspberry Lemonade
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Broadcast Date 12/24/2005
This week on Sam Choy’s Kitchen, It’s a special holiday dinner… Island
Style Christmas Cioppino and Sam’s Garlic Bread presented to special
guest Aurelio Garcia, Executive Chef at Sam Choy’s Breakfast, Lunch, and
Crab and Galyn Wong of Mutual Publishing.
Island Style Christmas Cioppino
2 and a half pounds king crab (2 ½ pounds)
1 whole dungeness crab
2 pounds mahimahi
2 pounds opah
2 pounds salmon
1 dozen clams
1 dozen mussels
2 pounds shrimp
2 medium potatoes
1 medium taro
2 medium onions
4 stalks celery
2 red bell peppers
2 yellow bell peppers
2 medium carrots
1 large can clam juice
1 large can chicken stock
2 tablespoons garlic, minced
1 bunch cilantro
3 and a half cups canned chopped tomato (3 ½ cups)
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Sam’s Garlic Bread
1 French Bread
Garlic Butter:
2 blocks butter, softened
One fourth cup garlic, chopped (1/4 cup)
One fourth cup Parmesan cheese, grated (1/4 cup)
Salt and white pepper, to taste
Combine ingredients in a bowl and mix well.
Slice French Bread in half and spread with garlic butter. Place on a
baking sheet lined with parchment paper and bake until golden.
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Raspberry Lemonade
Pink Lemonade
Cruzon Raspberry Rum
Ice
Fill your blender with ice. Pour the pink lemonade to cover the ice and
add 2 ounces of raspberry rum. Blend and serve immediately.
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