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Sam Choy's
Recipes
June, 2006
Crabby Crab Cakes
Shiitake Creamed Orzo
Iced Vanilla Rice with Caramelized Pineapple And Lilikoi Champagne
Sabayon
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Broadcast Date:
6/3/2006 This week on Sam Choy’s Kitchen, Linda Yamada,
Chef Instructor and Konnie Carrillo, student of Leeward Community
College join Sam, Sharie and Chef Aurelio Garcia in the kitchen.
Crabby Crab Cakes
2 tablespoons canola oil
One half medium onion, finely diced (1/2 onion)
1 stalk celery, finely diced
1 pound lump crabmeat
Two thirds cup mayonnaise (2/3 cup)
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper, to taste
One half cup flour (1/2 cup)
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Heat oil in a sauté pan. Add onions and celery and sauté until onions is
translucent. Remove from heat and set aside.
In a large bowl, mix crabmeat, mayonnaise, mustard, chives, parsley, and
1 cup panko with the onion/celery mixture. Add salt and pepper to taste.
Form into 2-inch diameter cakes.
Roll cakes first in flour, then in beaten eggs, then in the remaining 4
cups of panko, each time shaking off excess. Heat oil, and sauté the
cake cakes until golden brown. Drain on paper towels. Arrange on a
platter and garnish with tomatoes and chives. Top Of Page
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Shiitake Creamed Orzo
1 tablespoon butter
2 cups sliced fresh shiitake mushrooms
1 quart heavy cream
2 tablespoon soy sauce
1 teaspoon minced dill
Salt and pepper, to taste
One and one half cup cooked orzo (1 ½ cup)
In a heavy pan, cook mushrooms in butter until soft about 4 minutes. Add
cream and soy sauce. Bring to a boil add salt and pepper to taste. Add
cooked orzo and simmer until thickened. Add fresh dill before serving. Top Of Page
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Iced Vanilla Rice with Caramelized Pineapple And Lilikoi Champagne
Sabayon
Rice
4.5 oz. white rice, washed 3 times
1 quart milk
1 whole vanilla bean
3 oz. sugar
Sabayon
4 egg yolks
3 oz. sugar
1 oz. lilikoi puree
4 oz. champagne
4 oz. heavy cream, lightly whipped to soft peak
Garnish (per plate)
1 oz. fresh pineapple, peeled, cored, cut into three eights inch dice
(3/8 inch)
1 teaspoon sugar
1 mint sprig and fresh berry for garnish
1 teaspoon lilikoi/mango puree
1 chocolate ring (optional)
Method:
Rice
Boil the milk, sugar, and vanilla in a thick bottomed pot. Add washed
rice. Cook with a cartouche and a lid, cook in oven for 45 minutes at
300 degrees F. Chill overnight.
Sabayon
Beat the yolks and sugar in a mixer on high speed for a few seconds,
then slowly add the boiling hot champagne and puree and beat until it
has tripled in volume. Transfer mixture to a bowl and beat over a hot
water bath until it has the texture of lightly whipped cream. Return
mixture to the electric mixer and beat until the mixture has cooled,
fold in the lightly beaten cream.
Plating and garnish
Saute the pineapple with a little sugar until it is golden brown. Spoon
some ice rice in a chocolate ring on a 6” plate and place the pineapple
on top. Spoon the sabayon around the ring. Dot the sabayon with lilikoi/mango
puree and swirl with a toothpick. Garnish the pineapple with a berry and
mint sprig. Serve while the pineapple is still warm.
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