Category: Sam Choy’s Kitchen

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Spreading The Choy With A Potluck

This week we’re having a potluck Christmas dinner on the show with guests Tracy Hironaka-Keao (FIJI Water), Darren Demaya (Sheraton Waikiki Kai Market), Kelvin Ro (Diamond Head Market & Grill), Mel Tanioka (Tanioka’s Seafoods and Catering) and George Szigeti (Better Brands). This show aired originally in December 2010. Merry Christmas! GRILLED LAMB WITH SATAY SAUCE […]

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A Christmas Cookie Recipe Swap

We have a sweet show this week as we share our favorite cookie recipes in a Christmas Cookie Swap, including my Jam-Filled Peanut Butter Cookies. Guests include Tracy Hironaka-Keao (FIJI Water), John Tsukada, Gay Wong (Mutual Publishing), Kelvin Ro (Diamond Head Market & Grill), Veronica Kaneko (McDonald’s Restaurants of Hawaii, Jim Lenhart (Hawaii Coffee) and […]

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Soup And Steak From The Four Seasons

This week we welcome to the show James Babian, executive chef at The Four Seasons on the Big Island,and he prepares the following recipes. HOT AND SOUR SOUP * 5 pound whole shrimp shells, roasted * 2 Maui onions * 1 chili * 1 bunch green onions, white part * ginger, to taste * 4 […]

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Lobster Mac And Cheese

This week on Sam Choy’s Kitchen, we welcome the executive chef of Wolfgang’s Steakhouse, James Donahue, who prepares Wolfgang’s Lobster Mac & Cheese and Filet Au-Poivre. Wolfgang’s Lobster Mac & Cheese * 2 quarts half-and-half * 2 cups Parmesan cheese * 1/2 cup white wine * 6 ounces Gruyere * 6 ounces Fontina cheese * […]

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Two Rice Recipes Are Twice As Nice

This week on Sam Choy’s Kitchen, we welcome Hinode Rice owner Tom Atkinson, who prepares Brown Rice Salad with Maui Onion Vinaigrette and Haupia Rice with Tropical Fruit. Brown Rice Salad with Maui Onion Vinaigrette 250g Hinode Microwaveable Brown Rice 1 cup pencil asparagus, cooked 1 cup broccoli florets, blanched 1 red onion, sliced 1/2 […]

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Chef Keoni’s Kicked-up Comfort Food

This week we welcome Foodland’s corporate chef Keoni Chang to the kitchen to cook up the following souped-up comfort food recipes. GRILLED CHEESE WITH KALUA PORK AND AMBROSIA APPLES * 8 slices artisan bread, sliced 1/2-inch thick * 12 ounces sharp Cheddar, sliced * 3 tablespoons unsalted butter, softened * 12 ounces Kalua pork, room […]

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To Thai For Traditional Favorites

This week we welcome to the show Waranuch “Ann” Murphey of To Thai For restaurant in Kaimuki, who prepares the following Thai favorites. Larb is a type of Laotian and Isan (Thailand) meat salad regarded as the national dish of Laos. It can be made with chicken, beef, duck, turkey, pork or even fish. The […]

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Fresh Island Fish With Creative Flair

This week on the show, Mauna Kea Beach Hotel executive chef George Gomes Jr. shares two of his fresh fish creations. This show aired originally in February 2010. BIG EYE “ABURA” AHI SASHIMI * 2 6-ounce big eye tuna blocks * 1 organic cucumber, thinly sliced * 2 tablespoons rice vinegar * 2 tablespoons sugar […]

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Chop Chop: Let’s Get Cooking

This week we host Justin Tanioka and the crew from Tanioka’s Seafoods and Catering. Alissa Lerner Kimura shares her Italian Chop Chop Salad and Chef Jensen Endo shares a Crispy Spicy Ahi Roll. This show aired originally in November 2009. TANIOKA’S ITALIAN CHOP CHOP SALAD * 2 cups chopped lettuce (varieties such as romaine, butter […]

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Spicing Up Ahi For Poke And Salad

This week, guests George Szigeti and Terry Tatsugawa from Young’s Market Company visit the show. CLASSIC AHI POKE * 1 pound ahi, cut into 1/2or 3/4-inch dice * 1 cup fresh seaweed, rinsed and chopped * 1 cup chopped onion * 1 Hawaiian chili pepper, trimmed and minced, or 1/2 teaspoon red chili pepper flakes […]