Cooking School

Sam Choy
By Sam Choy
Wednesday - June 07, 2006
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Leeward Community College culinary arts chef instructor Linda Yamada and student Konnie Carrillo join us and Chef Aurelio Garcia in the kitchen this week to prepare the following recipes.

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 onion is 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.

SHIITAKE CREAMED ORZO

* 1 tablespoon butter
* 2 cups sliced fresh shiitake mushrooms
* 1 quart heavy cream
* 2 tablespoon soy sauce
* 1 teaspoon minced dill
* salt and pepper, to taste
* 1 1/2 cups cooked orzo

In a heavy pan, cook mushrooms in butter until soft, about 4 minutes. Add cream and soy sauce. Bring to a boil; add salt and pepper to taste. Add cooked orzo and simmer until thickened. Add fresh dill before serving.

ICED VANILLA RICE WITH CARAMELIZED PINEAPPLE AND LILIKOI CHAMPAGNE SABAYON

For Rice:

* 4.5 ounces white rice, washed three 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 peaks

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 and cut into 3/8-inch dice
* 1 teaspoon sugar
* 1 mint sprig and fresh berry, for garnish
* 1 teaspoon lilikoi/mango puree
* 1 chocolate ring (optional)

Saute the pineapple with a little sugar until it is golden brown. Spoon some ice 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 the pineapple 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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