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Sam Choy's
Recipes
February, 2005
Spinach Soba Salad
Scallops with Chinese
Cabbage and Ramen
Michel's Chocolate Soufflé
Deanna's 15 Minute Shrimp
and Pasta
Evelyn's Mochiko Chicken
Evelyn's Simple
Oriental Chicken Salad
Sam’s Sautéed Mushrooms
Asparagus
Mahi-mahi
Papa’s Roast Pork
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Broadcast Date 2/26/2005
This week on Sam Choy’s Kitchen, Sam serves up a delicious meal for the family
of Evelyn Souza, winner of the Pizza Hut-Sam Choy’s Iron Mom Contest.
Sam’s Sautéed Mushrooms
¼ cup butter
¼ cup olive oil
3 lbs. whole mushrooms
Salt & Pepper to taste
1 Tbsp Garlic, minced
¼ cup Aloha shoyu
In a wok or frying pan, sauté cleaned, whole mushrooms in heated oil and butter.
Season to taste with salt, pepper and garlic. Add Aloha shoyu. Stir often until
mushrooms are tender. Top Of Page
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Asparagus
¼ cup butter
¼ cup olive oil
2 lbs. asparagus, cleaned and trimmed
Salt & Pepper to taste
1 Tbsp Garlic, minced
¼ cup Aloha shoyu
Blanch asparagus by first dropping it in boiling water for a few seconds just
until it softens a little. Then, take it out of the hot water and drop the
asparagus into ice cold water to stop the cooking process. In a wok or frying
pan, sautee blanched asparagus in heated oil and butter. Season to taste with
salt, pepper and garlic. Add Aloha shoyu. Stir often until asparagus are tender.
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Mahi-mahi
Six 3oz. Mahi filets
Salt & Pepper to taste
6 tsp Olive Oil
6 tsp Aloha shoyu
1 cup Panko
Season Mahi filets with salt & pepper to taste. Light pour olive oil and Aloha
shoyu on both sides of filets. Coat with panko and fry in heated oil in frying
pan or on grill on medium high heat. Turn filets over when brown and cook
through the other side. It should take approximately 5-10 minutes per side.
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Papa’s Roast Pork
2 Round
onions, coarsely chopped
2 stalks Celery, coarsely chopped
2 large Carrots, coarsely chopped
5 lb. Pork Butt
Salt & pepper to taste
Garlic to taste, minced
Aloha shoyu to taste
In a deep baking pan, place pork seasoned with salt & pepper, garlic and Aloha
shoyu. Place onions, celery and carrots around pork. Cover with foil. Bake in
350 degrees oven for 1½ to 2 hours until pork is tender. Remove foil and brown
pork in oven for another 10-20 minutes. Use pan drippings to make gravy.
Papa’s Roast Pork
2 Round onions, coarsely chopped
2 stalks Celery, coarsely chopped
2 large Carrots, coarsely chopped
5 lb. Pork Butt
Salt & pepper to taste
Garlic to taste, minced
Aloha shoyu to taste
In a deep baking pan, place pork seasoned with salt & pepper, garlic and Aloha
shoyu. Place onions, celery and carrots around pork. Cover with foil. Bake in
350 degrees oven for 1½ to 2 hours until pork is tender. Remove foil and brown
pork in oven for another 10-20 minutes. Use pan drippings to make gravy.
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Broadcast Date 2/19/2005
This week on Sam Choy’s Kitchen, Sam and Billy V host the cook off between
Deanna Snyder and Evelyn Souza, two finalists for the Pizza Hut-Sam Choy’s Iron
Mom contest.
Deanna's 15 Minute Shrimp and Pasta
Three fourths lbs.
pasta (such as ziti or mostaccioli) (3/4)
3 tablespoons olive oil
7 garlic cloves, minced
1 medium onion, chopped
One fourth cup fresh basil, chopped (1/4)
10 oz. jar sun-dried tomatoes, drained and chopped
One half cup kalamata olives, pitted and cut in half (1/2)
One and one half lbs. medium size shrimp, shelled and deveined
1 teaspoon cayenne pepper
Salt to taste
Two thirds cup white wine (2/3)
Juice from one fourth lemon (1/4)
One half cup feta cheese, crumbled (1/2)
For the pasta, put a large pot of water on the stove to boil. When it has come
to a boil, add a couple of tablespoons of salt to the pasta. When the water
returns to a boil, cook for 8 to 10 minutes.
Just before the pasta is al dente, heat the oil in a large skillet over medium
heat. Add onions and garlic; sauté for 2-3 minutes, until the onions are clear.
Add basil, sun-dried tomatoes and olives. Cook for 2 minutes. Season the shrimp
with cayenne and salt. Add seasoned shrimp, wine, and lemon juice to skillet.
Cook for 4 minutes, or until shrimp begins to turn bright orange. Drain the
pasta and add to the shrimp mixture. Stir well until all ingredients are
incorporated. Cook together for 1 minute, being careful not to overcook the
shrimp. Pour into large serving dish, add feta cheese and toss together. Serve
immediately.
Serve with caesar salad and fresh bread. Top Of Page
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Evelyn's Mochiko Chicken
5 lbs.
chicken wing sections (drummettes-defrosted)
1 box mochiko sweet flour
Cooking oil (prefer canola oil)
Instructions:
Defrost chicken in water and drain in colander to remove excess water.
Flour chicken with mochiko flour and put into frying pan of heated oil.
Fry till thoroughly and/or dark golden brown. Do not burn.
Remove from frying pan and place in shoyu sauce mixture * see shoyu dipping
sauce recipe below.
shoyu Dipping Sauce:
3 cups shoyu (prefer Aloha shoyu)
3 cups sugar
10-15 garlic cloves (chopped)
Mix all ingredients in bowl.
After dipping, transfer drenched chicken into colander to remove excess shoyu
mixture. (Chicken will become soggy in texture otherwise)
Put into serving tray or plate. Do not cover chicken after cooking.
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Evelyn's Simple Oriental
Chicken Salad Ingredients:
Toss greens (pre-packed is great and fresh vegetable of your choice)
Roasted chicken (shredded or diced) left over chicken is good or get one
pre-roasted from your favorite super market deli)
2 (11 oz.) cans mandarin oranges
Sliced almonds
Instructions:
Toss salad greens and vegetables in an aluminum tray.
Place shredded chicken on top of greens.
Garnish with mandarin oranges and almonds
Serve with oriental dressing.
Oriental Dressing:
1 cup canola oil
One half cup Aloha white vinegar (1/2)
One third cup Aloha shoyu (1/3)
One half cup sugar (1/2)
One fourth cup sesame seed oil (1/4)
Dash of black pepper
Sesame seeds
Combine all ingredients in a large bottle or shaker jar. Shake well and pour
lightly (or according to your preference) over chicken salad. Enjoy!!
Refrigerate leftover dressing. Top Of Page
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Broadcast Date 2/12/2005
Roses, Chocolate and Champagne! Valentine’s Day is right around the corner;
surprise your sweetheart with Michel’s delicious chocolate soufflé and
champagne from Coastal Wine and Spirits.
Michel's Chocolate Soufflé
Dough
6 Egg Yolks
2oz Sugar
3oz Flour
3oz Milk
2Tb. Cocoa Powder
1Tb. Vanilla Extract
2Tb. Kona Coffee Liqueur
6 Egg Whites
4 1/2Tb. Sugar (4 and one half tablespoons)
Mix egg yolks and 2oz sugar with vanilla extract and flour until smooth. Bring
milk to a slow boil, reduce to medium heat. Add egg mixture with a wooden spoon
until mixture thickens(4-6 min.) Transfer dough to a mixing bowl with a dough
paddle(if available). Work with mixer for an additional 10 minutes to ensure a
lump-free, cooled dough. When the dough is at room temperature begin beating egg
whites until they begin to stiffen. Add the sugar slowly and keep beating until
the egg whites are stiff but still a little soft. It's called "soft peak" in the
professional kitchen.
With a whisk slowly add the cocoa powder and coffee liqueur into flour dough.
Gently whisk in the egg whites one spoon at a time until half of the whites
remain. Be sure that there are no lumps in the dough, keep working the whisk,
then using a rubber spatula gently fold in the remaining egg whites. Using a
rubber spatula will prevent the remaining egg whites from breaking. This will
result in a more impressive, higher soufflé.
Prepare Soufflé Ramekins-4 4oz size
2Tb. Soft Butter
1/3C Granulated Sugar
Take a pastry brush and butter 4 ramekins or oven proof dishes. Sprinkle
generously with sugar and fill in with the soufflé mix.
Bake in a convection oven at 375 degrees for 18-20 minutes, or in a conventional
oven for about 25-30 minutes also at 375 degrees. Serve hot from the oven
sprinkled with powdered sugar, ice cream or vanilla sauce to go along ...
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Broadcast Date 2/05/2005
This week on Sam Choy’s Kitchen, Sam and Sharie create two simple
and delicious dishes using fresh ramen and soba from Sun Noodles.
Spinach Soba Salad
2 pkgs Sun Noodle Wakana Soba (spinach noodles)
Kamabuko, julienne
Deli Ham, julienne
Half of a Red onion, sliced thin
1 medium carrot, julienne
Quarter of a Red Bell pepper, julienne
Quarter of a Yellow Bell Pepper, julienne
Half of one celery stalk, julienne
Salt & pepper to taste
1 cup mayonnaise
Combine ingredients and mix thoroughly. Add or remove ingredients as
desired.
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Scallops with Chinese
Cabbage and Ramen 2 tablespoons vegetable oil
20 ounces scallops
2 tablespoons shoyu
2 teaspoons ginger, minced
One fourth teaspoon garlic, minced (1/4)
One and one half cup assorted Chinese cabbage, cut into
1-inch cubes (1 ½)
2 tablespoons oyster sauce
1 teaspoon sesame seed oil
2 pounds precooked ramen or Asian noodles
1 cup chicken stock
Salt and pepper, to taste
Heat vegetable oil in a Teflon wok pan over heat. Add scallops and shoyu.
Stir-fry for 2 minutes. Add ginger and garlic, and cook for 30 seconds more.
Remove scallops from wok and set aside. Place Chinese cabbage, oyster sauce, and
sesame seed oil in wok and cook for 2 to 3 minutes. Add ramen and chicken stock.
Season with salt and pepper. Cook for 3 minutes, then remove from heat. Place
seasoned noodles on a platter and top with scallops.
Serve immediately.
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