Wednesday - December 28, 2005
This week we prepare a special holiday dinner for guests Aurelio Garcia, executive chef at Sam Choy’s Breakfast, Lunch and Crab, and Galyn Wong of Mutual Publishing.
ISLAND-STYLE CHRISTMAS CIOPPINO
• 21/2 pounds king crab
• 1 whole dungeness crab
• 2 pounds mahimahi
• 2 pounds opah
• 2 pounds salmon
• 1 dozen clams
• 1 dozen mussels
• 2 pounds shrimp
• 2 medium potatoes
• 1 medium taro
• 2 medium onions
• 4 stalks celery
• 2 red bell peppers
• 2 yellow bell peppers
• 2 medium carrots
• 1 large can clam juice
• 1 large can chicken stock
• 2 tablespoons garlic, minced
• 1 bunch cilantro
• 31/2 cups canned chopped tomato
Saute vegetables in olive oil, add stock and juice and bring to a boil. Add tomatoes and cilantro, then the seafood.
SAM’S GARLIC BREAD
• 1 loaf French bread Slice French bread in half and spread with garlic butter. Place on a baking sheet lined with parchment paper and bake until golden.
For Garlic Butter:
• 2 blocks butter, softened
• 1/4 cup garlic, chopped
• 1/4 cup Parmesan cheese, grated
• salt and white pepper, to taste Combine ingredients in a bowl and mix well.
• pink lemonade
• Cruzon Raspberry Rum
• ice Fill your blender with ice. Pour the pink lemonade to cover the ice and add 2 ounces of raspberry rum. Blend and serve immediately.
Editor’s note: Last week’s recipe for Misoyaki Butterfish submitted to
MidWeek was incomplete. Here is the correct recipe.
KYOYA’S MISOYAKI BUTTERFISH
• 5-6 pounds butterfish fillets
• 2 pounds red miso
• 3/4 pound sake kasu
• 3 cups granulated sugar
• 1 cup shoyu
• 1 cup sake Place butterfish in colander overnight to drain excess water.
Mix sake kasu, sugar, shoyu and sake well. Add red miso to kasu mix and mix well. Place thawed fish into miso sauce and marinate in refrigerator, covered, for three days.
Rinse off fish and broil on rack (it is very important to place on rack as lots of liquid and oil will drip). Turn fish three-four times to avoid burning (the sugar in the sauce will easily burn the fish). This process should take approximately 5-6 minutes. For broiling small portions at a time, a toaster oven may be used.
To finish, brush you favorite teriyaki sauce thickened with potato starch on the butterfish.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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