Cooking Leeward Style
Wednesday - July 22, 2009
Linda Yamada, Leeward Community College culinary program chef-instructor, and Konnie Carrillo, former LCC student, join us and Chef Aurelio Garcia in the kitchen this week.
This show aired originally in June 2006.
CRABBY CRAB CAKES
* 2 tablespoons canola oil
* 1/2 medium onion, finely diced
* 1 stalk celery, finely diced
* 1 pound lump crab meat
* 2/3 cup mayonnaise
* 1 teaspoon Dijon mustard
* 2 tablespoons finely minced chives
* 2 tablespoons chopped parsley
* 5 cups panko bread crumbs
* salt and pepper, to taste
* 1/2 cup flour
* 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 are translucent. Remove from heat and set aside.
In a large bowl, mix crab meat, 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 cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives.
ICED VANILLA RICE
* 4.5 ounces white rice, washed 3 times
* 1 quart milk
* 1 whole vanilla bean
* 3 ounces sugar
Boil the milk, sugar and vanilla in a thick bottomed pot. Add washed rice. Cook with a cartouche and a lid in oven for 45 minutes at 300 degrees F. Chill overnight.
* 4 egg yolks
* 3 ounces sugar
* 1 ounce lilikoi puree
* 4 ounces champagne
* 4 ounces heavy cream, lightly whipped to soft peak
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.
For Garnish (per plate):
* 1 ounce fresh pineapple, peeled, cored, cut into 3/8-inch dice
* 1 teaspoon sugar
* 1 mint sprig and 1 fresh berry, for garnish
* 1 teaspoon lilikoi/mango puree
* 1 chocolate ring (optional)
Saute the pineapple with a little sugar until golden brown. Spoon some rice in a chocolate ring on a 6-inch 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 with a berry and mint sprig. Serve while the pineapple is still warm.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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