Wednesday - November 29, 2006
On this week’s show we honor the brave firefighters of Hawaii.
CREAMED CHICKEN WITH GARLIC MASHED POTATOES AND HARVARD BEETS
* 2 to 3 pounds chicken, cut into stewing pieces
* 1/4 pound butter
* 2 medium onions, diced
* 2 cans chicken broth
* 3 cups heavy cream
* 2 cups mochiko
* 1/2 cup chopped parsley
* salt and pepper, to taste
In your favorite braising pot, melt butter and brown chicken and onions about 5 to 8 minutes. Stir from time to time on medium heat, until chicken is lightly browned. Add broth to cover and let simmer for 30 minutes.
Skim off fat, add cream and bring to a boil. Cook for 2 minutes. Thicken with a paste of mochiko mixed with water. Pour the paste slowly into cream sauce and keep stirring and cooking for about 3 minutes, or until it reaches the desired consistency. Adjust seasoning with salt and pepper to taste, and fold in parsley.
For Garlic Mashed Potatoes:
* 2 1/4 pounds potatoes
* 4 whole cloves garlic
* 1/2 pound butter
* 3 ounces cream
* white pepper and salt, to taste
Peel and cut potatoes into 1-inch cubes. In a pot, cover the potatoes with cold water, add garlic and bring to a boil. Cook for 8 to 10 minutes or until done.
Drain. Puree in a food processor or whip with an electric mixer. Add the butter and cream. Season with salt and white pepper.
For Harvard Beets:
* 2 cans sliced beets
* 2 tablespoons sugar, or more to taste
* 1 tablespoon vinegar, or more, to taste
* 2 tablespoons cornstarch, mixed with 1 1/2 tablespoons water
* dash of white pepper
Bring to a boil the sugar, beet liquid and vinegar. Gradually add cornstarch mixture, cooking and stirring until you achieve the consistency you like. You may need to make more cornstarch paste if you want it thicker. Some beets come packed in more liquid than others; you may need to adjust the amount of sugar and vinegar until you get just the right balanced taste of sweet and sour.
Add a dash of white pepper, fold in the beets and heat through.
HALEIWA BARBECUED PORK RIBS
* 2 whole slabs pork ribs, cut into sections of 3 ribs each
* enough water to cover ribs in stockpot
* 1/2 cup sea salt
* 4 cloves garlic, whole
* 1 finger fresh ginger, whole
* 2 green onions, whole
For Haleiwa Barbecue Sauce:
* 1 teaspoon red chili flakes
* 2 cans (15 ounces) tomato sauce
* 2 cups brown sugar
* 1/2 cup vinegar
* 1/2 cup honey
* 2 cups minced onions
* 2 teaspoons liquid smoke
* 2 teaspoons chili powder
* 1 teaspoon coarsely cracked black pepper
* 2 tablespoons steak sauce
* 1/2 teaspoon dry mustard
* 1 cup canned crushed pineapple
* 1 tablespoon minced garlic
Place ribs in stockpot and cover with water. Start with 1/2 cup sea salt and keep adding until water tastes salty, then add garlic, ginger and green onions. Bring to a boil. Reduce heat and let simmer 45 minutes to 1 hour, or until ribs are tender.
While ribs are cooking, combine all barbecue sauce ingredients in a saucepan, bring to a boil, reduce heat and let simmer for 1 hour. Strain.
When ribs are tender, remove from stockpot and let cool. Brush with barbecue sauce and grill over hot coals on a hibachi until heated through. Baste the ribs with barbecue sauce as they cook.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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