Perfect Parmesan

Sam Choy
By Sam Choy
Wednesday - October 11, 2006
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This week on Sam Choy’s Kitchen, a new twist with jar or canned tomato sauces, Chicken Parmesan and Seafood Pasta.

CHICKEN PARMESAN

Ingredients:

* 2 T. olive oil
* 9 oz. jar or can of pasta sauce
* 1 cup red wine
* 2 T. brown sugar
* 2 (3 oz.) skinless chicken breasts
* Salt and pepper
* Flour

* 1 tsp. grated parmesan cheese
* 1 T. grated mozzarella
* 1 tsp. flat-leaf parsley, finely chopped


Begin by making the sauce. In a large saucepan over medium-low heat, add olive oil. After oil has heated, pour jar of sauce into pan and stir. Add the red wine along with brown sugar to sauce and stir. Simmer the sauce for 20 minutes.

Season the chicken with salt and pepper to taste. Bread the chicken using flour on both sides. In the saucepan, cook the chicken 5 to 10 minutes until golden brown.

After chicken is cooked, cover it with the sauce and sprinkle with parmesan and mozzarella cheese; top off with parsley. Place the chicken in the oven at 350 degrees for 10 minutes or less. Serve chicken on top of the remaining sauce.

SEAFOOD PASTA Ingredients for Sauce:

* 2 T. olive oil
* 9 oz. jar or can of pasta sauce
* 1 cup red wine
* 2 T. brown sugar


Ingredients for pasta dish:

* 3 T. olive oil
* 8 mussels
* 8 oz. fresh fish chunks, assorted
* 8 shrimp (large), de-veined
* 8 clams
* 3 T. garlic, minced
* 1/4 cup white wine
* Salt and pepper
to taste
* 16 oz. bowtie pasta, cooked
* 1 T. parmesan cheese
* 1 tsp. flat leaf parsley, finely chopped

Begin by making the sauce. In a large saucepan over a medium-low heat, add olive oil. After oil has heated, pour jar of sauce into pan and stir. Add the red wine along with the brown sugar, then stir. Simmer for 20 minutes.

In a separate large saucepan, begin by adding olive oil over medium-high heat. Once the oil has heated, add seafood: mussels, clams, fresh fish chunks and shrimp. Add garlic and stir mixture. Add white wine and season with salt and pepper to taste. Pour in sauce and mix with seafood. Continue to stir and cook for up to 8 minutes. Make sure clams and mussels open up (this indicates doneness). Add the cooked pasta and stir. Finally, add butter, stir and garnish with parmesan cheese and parsley.

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

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