Google Grinds

Sam Choy
By Sam Choy
Wednesday - July 05, 2006
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This week, Google’s executive chef Josef L. Desimoe joins us in the kitchen to prepare the following recipes. At Google headquarters in Mountain View, Calif., the chefs prepare free, healthy meals for employees.


* 3/4 bottle brut Champagne
* 4 shallots, peeled, roughly cut
* 1 cup rice wine vinegar
* 3 cups rice/bran oil or grape seed oil
* 1/8 cup agave nectar (syrup)
* sea salt, to taste
* freshly ground black pepper, to taste
* mango, avocado and grape fruit, peeled and cut

In a blender, add shallots, champagne and rice vinegar and blend until smooth. Slowly drizzle in oil (this step must be done slowly in order to properly emulsify). Adjust seasoning with agave nectar, sea salt and pepper to taste.

Arrange cut mango, avocado and grapefruit on a platter and drizzle the champagne vinaigrette over the fruits just before serving.

For Smaller Portions:

* 1/2 cup champagne
* 1 tablespoon chopped shallots
* 1/4 cup rice wine vinegar
* 1 cup rice/bran oil or grape seed oil * salt and fresh ground pepper


*1/2 bottle Quattro Copas tequila or your favorite tequila
* 1/2 gallon pineapple juice, fresh if possible
* 6 jalapeno peppers, stems removed, seeds intact
* 1/2 cup agave nectar (syrup)
* sea salt, to taste
* flank steak, season with salt/pepper, grilled and cut
* pineapple, cut and grilled
* papaya, cut and grilled
* mango, cut and grilled

For steak glaze, combine all ingredients: tequila, pineapple juice, peppers, nectar and salt in a heavy bottom steel 12-quart sauce pot. Adjust flavor with sea salt and agave nectar, if needed.

On a platter, arrange cut flank steak with grilled fruits. Add glaze to the flank steak, garnish with chopped green onions and serve.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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