|
Sam Choy's
Recipes
December, 2006
Crispy Snapper w/ Thai Chili and Hamakua Mushroom Sauce
Cream of
Hamakua Mushroom Soup w/ Ali’i Croutons
Braised Brisket
Potato Pancakes
Beignet Batter
Top Of Page
Go back
1996 |
1997 |
1998 |
1999 |
2000
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007
Broadcast Date:
12/16/2006 This week on Sam Choy’s Kitchen, Executive
Chef Jeffrey Mora of the Los Angeles Lakers celebrate Hanukkah with
Braised Brisket, Potato Pancakes, and Chocolate Beignets.
Braised Brisket 1
small-medium size brisket
One half cup kosher salt (1/2 cup)
One half cup Hungarian Paprika (1/2 cup)
One quarter cup coarse ground black pepper (1/4 cup)
One quarter cup onion powder (1/4 cup)
3 cloves garlic, chopped
2 carrots, chopped
2 celery ribs, chopped
2 onions, chopped
In a medium mixing bowl, add all the spices and mix well. Rub the
brisket with the garlic then the spices on both sides. Place the
vegetables on the bottom of the roasting pan and place the brisket on
top. Cover the brisket one third (1/3) of the way up with water, cover
pan and cook at 350 degrees for 4 to 5 hours till tender. Remove to rest
and drain liquid and skim off fat and serve with the brisket. To serve,
remove fat cap and slice against the grain. Top Of Page
Go back
Potato Pancakes 2
eggs
3 cups grated peeled potatoes
4 Tablespoons grated onion
1 teaspoon salt
One fourth teaspoon white pepper (1/4 teaspoon)
2 Tablespoons Matzo Meal
One half cup oil or butter (1/2 cup)
In a medium mixing bowl, beat eggs and add the remaining ingredients and
mix well.
Heat half the oil or butter in a frying pan over medium-high heat. Drop
mixture into the pan and brown on both sides for about 2 minutes on each
side. Place on a paper towel to drain. Serve with apple sauce and sour
cream. Top Of Page
Go back
Beignet Batter 7
whole eggs
Three quarter cups salad oil (3/4 cup)
One and three quarter cups granulated sugar (1 ¾ cup)
One and one quarter cup whole milk (1 ¼ cup)
1 pound, 6 ounces bread flour
6 ounces cocoa powder
One and one half teaspoon salt (1 ½ teaspoon)
Place all dry sifted ingredients in a mixing bowl. Mix with a paddle in
first speed. Add liquid ingredients and mix until a batter forms. Let
batter rest overnight under refrigeration. Scoop batter with a ice cream
scooper, and fry in a wok or pot of cooking oil.
Top Of Page
Go back
Broadcast Date:
12/2/2006 This week on Sam Choy’s Kitchen, cooking with
Hamakua Mushrooms by Grant Sato, Chef Instructor at Kapiolani Community
College.
Crispy Snapper w/ Thai Chili and Hamakua Mushroom Sauce
Yield: 2 portions
Ingredients:
For the fish
1 pound of your favorite snapper whole or filet
One half cup cornstarch for dusting (1/2 cup)
Salt and pepper, to taste
6 cups salad oil
For Sauce:
2 Tablespoons salad oil
One half cup small diced onion (1/2 cup)
One half cup small diced green bell pepper (1/2 cup)
One half cup small dice red jalapeno (1/2 cup)
One half cup sliced garlic (1/2 cup)
1 cup shredded Hamakua mushrooms (Ali’i, Shimeji, Oyster)
2 cups chicken stock
1 Tablespoon fish sauce
1 Tablespoon Aloha shoyu
One half cup chopped basil leaves (1/2 cup)
One half cup cilantro leaves and stems (1/2 cup)
2 Tablespoon cornstarch slurry to thicken
Heat a wok or sauté pan on high
Add in the oil and heat
Dust the fish with salt and pepper and then cornstarch
Fry the fish crispy and set aside
Heat the oil in a wok or sauté pan
Add in the onion, peppers, garlic, and mushrooms
Lightly sauté and deglaze with the chicken stock
Season with fish sauce and shoyu and thicken with a cornstarch slurry to
medium nape.
Add in the basil and cilantro and serve over fish
Top Of Page
Go back
Cream of
Hamakua Mushroom Soup w/ Ali’i Croutons Yield: 4 portions
Ingredients:
For the Soup
One quarter pound butter (1/4 lbs.)
1 cup small diced onions or shallots
2 cups shredded or diced Hamakua Mushrooms (Ali’i, Shimeji, Oyster)
One half cup flour (1/2 cup)
8 cups chicken broth or stock
One half cup heavy cream optional (1/2 cup)
Salt and pepper, to taste
For the Croutons:
1 cup medium diced Ali’i mushrooms
3 cups salad oil
Heat a medium sized pan and melt butter
Add in the onions and mushrooms and lightly sweat
Add in the flour and stir well until all the flour is incorporated with
the butter, onions, and mushrooms
Deglaze with the stock and simmer for 10 minutes stirring occasionally
to prevent the flour from scorching on the bottom of the pan.
In a separate pan, heat the salad oil on high heat
When the oil is hot, add in the Ali’i mushrooms and fry until golden
brown.
Remove from the oil and place on paper towels to drain the oil
Finish the soup by adding in the heavy cream (optional) and season with
salt and pepper.
Serve with Ali’i mushroom croutons or pour over chicken and bake as
mushroom chicken
Top Of Page
Go back |
