Those Lucky Google Folks

Sam Choy
By Sam Choy
Wednesday - July 29, 2009
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This week Google executive chef Josef Desimoe joins us in the kitchen to prepare lunch, like he does for Google employees. This show aired originally in July 2006.

FLANK STEAK WITH QUATTRO COPAS TEQUILA, PINEAPPLE, JALAPENO AND AGAVE GLAZE

* 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 and pepper, grill and cut

* pineapple, cut and grill

* papaya, cut and grill

* mango, cut and grill

For Steak Glaze:

Combine tequila, pineapple juice, peppers, nectar and salt in a heavy-bottom steel 12-quart saucepot. 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.

CHAMPAGNE VINAIGRETTE

* 3/4 bottle brut champagne

* 4 shallots, peeled, rough cut

* 1 cup rice wine vinegar

* 3 cups rice bran oil or grapeseed oil

* 1/8 cup agave nectar (syrup)

* sea salt, to taste

* freshly ground black pepper, to taste

* mango, avocado and grapefruit, 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.

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

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