A Taste Of Sergio’s

Sam Choy
By Sam Choy
Wednesday - November 07, 2007
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This week, Sergio’s executive chef Marc Anthony visits the show.

GRILLED ASPARAGUS SALAD with black olive bruschetta, creamy Parmesan dressing and pan-fried eggs

* 16 pieces asparagus, ends trimmed
* 1 loaf black olive bread, cut four thick slices
* 4 eggs
* 1 tablespoon butter
* 1/2 cup plus 3 tablespoons extra virgin olive oil
* 1 egg yolk
* juice
of 2 lemons
* 1/4 cup finely grated Parmesan Reggiano
* 1 teaspoon salt
* 1 clove garlic, thinly sliced
* 1/4 pound arugula
* kosher salt
, to taste

Brush 1 tablespoon oil on asparagus and grill over medium heat for 5 minutes. Brush 1 tablespoon oil over the bread and also grill for a minute on each side. Place the butter in a nonstick pan and fry eggs over medium heat sunny-side up. Place bread on a platter, toss arugula with juice of 1 lemon, 1 tablespoon oil and a little kosher salt and place over bread. Top with asparagus and eggs. Drizzle with dressing.


Makes four servings.

For Parmesan Dressing: Place egg yolk in a bowl with juice of 1 lemon and garlic. Slowly whisk in 1/2 cup of oil; add Parmesan and season with kosher salt.

SAUTEED SHRIMP with goat cheese tortellini, golden raisins, pine nuts, brown butter and balsamic

* 12 jumbo prawns, peeled and deveined
* 4 ounces goat cheese
* 1 tablespoon heavy cream
* 1 teaspoon minced chives
* 1/2 teaspoon nutmeg
* 1 tablespoon grated Parmesan Reggiano
* 1 package wonton skins
* 2 tablespoons golden raisins
* 2 tablespoons toasted pine nuts
* 2 tablespoons butter
* 2 tablespoons balsamic vinegar
* kosher salt, to taste

Cut circles out of the wonton skins with a cookie cutter and lay out 12 pieces. In a separate bowl, make filling with goat cheese, Parmesan, chives, cream, nutmeg and a little salt. Place a teaspoon of the filling in the center of each wonton skin. Dip your finger in a little water and rub the edge of each wonton. Fold the wonton skin into a half circle and then bring back the corners until they touch, making sure the seal is tight. You can refrigerate or freeze for future use (make sure they are wrapped tightly).


In a medium saut pan heat butter; add shrimp and saut until cooked, about 3 minutes on each side, browning the butter nicely. Add balsamic and remove from heat. Boil the tortellini in salted water about 5 minutes. Toss with shrimp and 2 tablespoons pasta water; season with salt. Place on a platter and sprinkle with raisins and pine nuts.

Makes four servings.

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

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