A Spicy, Tropical Taste Of Rio

Sam Choy
By Sam Choy
Wednesday - October 22, 2008
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This week we celebrate a night in Rio with the following Brazilian favorites. This show aired originally in February 2007.



* 1 sheet puff pastry, cut into 4 squares

* 2 cups sliced heart of palm

* 2 cups diced Portuguese sausage

* 1 cup diced Maui onion * 1 cup shredded smoked provolone cheese

* 1 cup shredded mozzarella cheese

* 2 tablespoons olive oil

* 1 egg (for egg wash)

For Mango Salsa:

* 1 ripe mango, diced

* 1 jalapeno pepper, diced

* 1 red onion, diced

* 1/4 cup water

* 2 limes

* 1/4 cup chopped cilantro

* 1/4 cup chopped mint

In a medium sauté pan over high heat, add the oil and cook the onions till tender, about 2 minutes, then add the sausage and cook for 2 more minutes. Place in a bowl and add the heart of palm, season to taste, then set aside to cool. Add both cheeses and place on one side of the puff pastry, egg wash and seal.

To make mango salsa, place water, onion and jalapeno in a medium pan and cook over high heat until all the water is gone. Place in a bowl and juice limes over it, let cool, then add the mango, cilantro and mint, and mix well.

In a 350 degree deep fryer, add the pistel and cook on both sides about 2 minutes till golden brown. Serve hot with mango salsa.


* 4 medium-size bananas, slightly ripe

* 1/2 pound unsalted butter (2 sticks)

* 1 cup dark-brown sugar, lightly packed

* 1 teaspoon vanilla

* 2 tablespoons coconut rum

* 2 tablespoons coffee liquor

* 1 orange, juiced

* 1 teaspoon cinnamon

* 4 scoops coconut or vanilla ice cream (pre-scoop ice cream balls and freeze)

Peel the bananas and cut them into diagonal slices about one-half-inch thick and set aside.

In a 10-inch skillet over medium heat, whisk together the water, butter and sugar. When the butter melts, add the cinnamon, mix and bring to a boil, whisking frequently. Whisk in the remaining ingredients, then add the reserved bananas and continue to cook, stirring gently for 4 minutes.

Remove from the heat and serve warm over ice cream balls.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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