Treating A Deserving Mom

Sam Choy
By Sam Choy
Wednesday - May 11, 2011
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This week we’re cooking up a feast for a special mother, Lei Woita, and her family as part of a prize package for a mother’s Day online contest for a dinner prepared by me and my staff. Woita’s daughter, Janine Wu, sent in the winning entry.

Island Salad With Basil Ranch Dressing

* 1 bag Island mixed greens
• 2 ears local corn, roasted
• 1 cup broccoli florets
• 1 cup sweet cherry tomatoes
• ½ cup sliced Maui onions
• 12 pieces asparagus, roasted with olive oil and salt
• 4 small red or yellow bell peppers
• 1 cup black olives
• 1 medium cucumber, sliced
• 24 cooked shrimp

For Basil Ranch dressing:
• 1 cup mayonnaise
• ½ cup sour cream
• ½ teaspoon dried chives
• ½ teaspoon dried parsley
• ½ teaspoon dried dill weed
• ½ teaspoon minced fresh garlic
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• ½ cup fresh basil leaves, sliced

In a large bowl, whisk together mayonnaise, sour cream, chives, parsley, dill, garlic, basil, salt and pepper. cover and refrigerate for 30 minutes before serving.

Kabocha Squash Bisque

• 1 tablespoon canola oil
• 1 tablespoon unsalted butter
• ½ cup diced onion
• ¾ cup diced carrots
• 1 tablespoon minced ginger
• 4 cups peeled and cubed kabocha squash
• 3 cups vegetable stock
• salt and ground black pepper, to taste
• ½ cup heavy cream
• 2 cups garlic croutons (for garnish)

Cook and stir the onions in the butter and oil until tender.

Put the carrots and squash into the pot. Pour in vegetable stock and season with salt, pepper and ginger. Bring to a boil; reduce heat and simmer until vegetables are tender. In a blender or food processor, puree the soup mixture until smooth. Return to the pot and stir in the heavy cream. heat through but do not boil.

Serve warm with garlic croutons.

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

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