Cooking Leeward Style

Sam Choy
By Sam Choy
Wednesday - July 22, 2009
| Share Del.icio.us

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

For 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.

For Sabayon:

* 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.)

E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |

Most Recent Comment(s):

Posting a comment on MidWeek.com requires a free registration.

Username

Password

Auto Login

Forgot Password

Sign Up for MidWeek newsletter Times Supermarket
Foodland

 

 



 

 



Hawaii Luxury
Magazine


Tiare Asia and Alex Bing
were spotted at the Sugar Ray's Bar Lounge