Local Ingredients Star In These Dishes
Wednesday - April 21, 2010
John Tsukada, president of the Hawaii Food Manufacturers Association, joins us in the kitchen this week to cook up the following recipes featuring locally made products.
This show aired originally in May 2009.
SPICY TUNA POKE
* 1 pound ahi, diced
* 1/4 cup minced onions
* 3/4 cup mayonnaise
* sesame seed oil, to taste
* soy sauce, to taste
* sambal, to taste (Asian chili pepper condiment)
* 1/2 cup crab meat
* 1/4 cup chopped green onions
In a mixing bowl, combine ahi, onions, green onions and crab meat with shoyu and sesame seed oil. Fold in mayonnaise and mix until well-combined. Chill mixture until ready to serve.
BABY YUKON MASHED POTATOES
* Aloun Farms baby Yukon potatoes
* 3 tablespoon butter
* 1/3 cup milk
* Some Good Seasoning, to taste
Boil Aloun Farms baby Yukon potatoes until soft. Add butter and milk to desired consistency.
Season with Some Good Seasoning.
STRAWBERRY GUAVA STUFFED FRENCH TOAST
* 1/2 jar strawberry guava jam
* 1/2 jar goat cheese cream cheese
* 2 slices bread
* 1/2 bag Diamond Bakery cookies, crushed
For French Toast Batter:
* 3 eggs
* 1 cup milk
* cinnamon, to taste
In a mixing bowl, mix together eggs, milk and cinnamon. Set aside.
Combine strawberry guava jam with the goat cheese cream cheese.
Mix and spread on bread. Dredge in French toast batter followed by crushed Diamond Bakery cookies.
Pan fry until golden brown.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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