Aloha From Vegas

Sam Choy
By Sam Choy
Wednesday - September 21, 2005
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Hawaii’s own Warren Seta, chef and owner of Malibu Chan’s in Las Vegas, returns home with his corporate chef, Terrance Fong, to spice up the show.

With Dad’s Sunday Potatoes And Nalo Greens

With A Kona Orange Vinaigrette

* 11/2 pounds flank steak For Marinade:
* 1 lemon (juiced)
* 3/4 cup Aloha shoyu
* 3 tablespoons vegetable oil
* 21/2 teaspoons Worcestershire Sauce
* 2 cloves garlic (grated)
* 1 tablespoon sambal olek (prepared chili sauce)
* 1 green onion (chopped)
* 2 sprigs dill weed
* 1/2 teaspoon celery seed

Mix all marinade ingredients in a large pan or dish; add steak and marinate for a minimum of 2 hours or overnight in refrigerator for best results. Grill steak over medium to medium-high heat until your suitable temperature is achieved - approximately 5 minutes on each side will achieve a rare temperature. Remove from heat and let stand for approximately 5-8 minutes before slicing. This will allow the meat to relax and redistribute the juices into the interior of the steak. Slice steak across the grain; preferably at a 45 degree cut.

For Dad’s Sunday Potatoes:

* 2 large russet potatoes
* 4 tablespoons salad oil
* salt and pepper, to taste

Wash and peel potatoes and slice lengthwise one quarter of an inch. Heat oil in a large skillet to medium heat. Pat the potatoes with a paper towel until completely dry. Place the potatoes in the heated oil and let cook until each side is golden brown and you can poke a fork in with ease. Remove potatoes from skillet and drain on a paper towel. Season with salt and pepper immediately after removing from heat.

For Kona Orange Vinaigrette:
* 2 cups Kona orange juice (freshly squeezed)
* 1/2 cup rice vinegar
* 2 minced shallots
* 2 tablespoons Dijon mustard
* 1 teaspoon each grated ginger and garlic
* 1 cup extra virgin olive oil
* salt and pepper, to taste
* 11/2 teaspoons sugar

In a saucepan, bring the orange juice to a boil, bring down the heat to medium and reduce the orange juice by 50 percent. When done, set aside and let cool. In a mixing bowl add the reduced orange juice, sugar, vinegar, shallots, mustard, ginger and garlic. Slowly drizzle the olive oil into the mixture while stirring briskly with a wire whip. Mix until all the olive oil has incorporated and seasoned to your liking. Pour over your favorite greens or salad.


Mango Salsa And Soba Noodles For Shrimp:
* 3 Hawaiian shrimp
* 1 tablespoon grapeseed oil or canola oil
* salt and Togarashi chili
For Drizzle:

* 3 ounces Aloha soy sauce
* 1 cup plum wine
* 2/3 cup simple syrup
For Mango Salsa:

*1 /2 peeled and diced mango
* 1 tablespoon chopped cilantro
*1/4 teaspoon chopped red Anaheim or jalapeno peppers
* 1 tablespoon lime juice
*1/4 tablespoon chopped red onions For Noodles:
* 4 ounces soba “buckwheat” noodles
* salt, to taste

First, in a small saucepan, combine all ingredients for Aloha Soy Drizzle, bring to boil and quickly lower heat, simmering until reduced to syrupy consistency. Remove from heat and set aside.

Second, combine all ingredients for mango salsa and set aside for one-half hour.

Third, in a small pot bring water to boil, place salt and noodles in water and cook until al dente; strain.

Season shrimp with oil, salt and chili. Grill shrimp until done. Set the grilled shrimp on a bed of soba noodles. Garnish with mango salsa and drizzle with Aloha Soy Drizzle.

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

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