Grilling On Lanai

Sam Choy
By Sam Choy
Wednesday - October 17, 2007
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This week we enjoy venison and salmon at the signature 17th hole on the grounds of Koele Lodge, Lanai. This show aired originally in August 2002.


* 4 6-ounce pieces strip loin of Lanai venison
* olive oil
* salt and pepper, to taste Grill venison to medium rare.

For Sweet Potato Hash:

* 2 teaspoons olive oil
* 1/2 yellow pepper, medium dice
* 1/2 green pepper, medium dice
* 4 pearl onions
* 6 ounces sweet potato, medium dice
* 6 ounces Yukon gold potato, medium dice
* herbs
* foie gras
* smoked apple bacon

In a saucepan, saut the peppers and onions in olive oil. Add the diced potatoes; add butter. Add the foie gras and bacon and simmer.

Add herbs and spices to taste.

For Foie Gras Sauce:

* 2 ounces foie gras
* 1 ounce smoked apple bacon
* 1/2 cup merlot wine
* 1 cup beef broth
* salt and pepper, to taste
* chopped parsley, to taste
* chives, to taste
* thyme, to taste

In a small saucepan, sear the cubed foie gras and bacon. Remove the foie gras when oils have been emitted. Add merlot and broth. Season to taste with salt, pepper and herbs.


* 4 6-ounce salmon filets
* 2 tablespoons olive oil
* salt
and pepper, to taste Grill the salmon. Do not over-cook.

For Goat Cheese Potatoes:

* 1 pound Yukon Gold potatoes, medium dice and precooked
* 1/4 cup heavy cream
* 2 ounces butter
* 4 ounces goat cheese
* 6 ounces sun-dried tomatoes, chopped
* 3 tablespoons chopped basil
* garlic,
to taste

Smash the precooked potatoes into the goat cheese and the rest of the ingredients. Serve under the grilled salmon.

For Spring Vegetable Salad:

* 3-4 tablespoons balsamic vinegar
* 1/2 teaspoon Dijon mustard
* green onions, chopped
* 1/2 teaspoon garlic, roasted and mashed
* Kona lobster or shrimp, cooked and chopped
* 10 pieces jumbo asparagus, chopped
* 8 cherry tomatoes, halved
* 12 sugar snap peas
* pepper, to taste

Saut in pan and put over grilled salmon. Add micro greens to garnish.

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

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