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Hawaiian Vegetable Terrine

EGGPLANT INGREDIENTS:

  • 1 large Eggplant, peeled and sliced
  • 1 tablespoon Minced Garlic
  • Salt and Pepper to taste
  • 1 teaspoon Olive Oil

PROCEDURE:

Mix the garlic, salt, pepper and olive oil brush on sliced eggplant and grill.

SPAGHETTI SQUASH INGREDIENTS:

  • ½ Spaghetti Squash
  • ¼ cup Plum Wine
  • Salt and Pepper to taste

PROCEDURE:

Seed and bake squash, shred and season with plum wine, salt and pepper.

TOFU INGREDIENTS:

  • ¼ pound Tofu

Marinade:

  • 1 tablespoon Chopped Ginger
  • 1 tablespoon Chopped Garlic
  • ¼ cup soy sauce
  • ¼ cup Water
  • 2 tablespoons Chopped Green Onion
  • ¼ cup Sugar

PROCEDURE:

Slice tofu into ¼ inch slab, mix remaining ingredients, marinate and grill tofu.

LOMI TOMATO INGREDIENTS:

  • 2 cups Diced Tomatoes
  • ¼ cup Chopped Thai Basil
  • ¼ cup Chopped Maui Onion
  • 2 tablespoons Chopped Green Onion
  • 2 teaspoons Lime Juice
  • Salt and Pepper to taste

PROCEDURE:

Mix all ingredients, season.

CUCUMBER INGREDIENTS:

  • 1 large Cucumber
  • ½ cup Rice Vinegar
  • ¼ cup Sugar

PROCEDURE:

Peel and slice cucumber in thin lengthwise slices. Marinate in vinegar and sugar.

AVOCADO INGREDIENTS:

  • 2 Sliced Avocados
  • Salt and Pepper to taste
  • 1 tablespoon Lemon Juice

PROCEDURE:

Slice and peel avocado. Brush with lemon juice.

MUSHROOM INGREDIENTS:

  • ¼ pound Sliced Oyster Mushrooms
  • ¼ cup Plum Wine

PROCEDURE:

Slice, marinate and lightly sauté mushrooms.

PLUM WINE GELATIN:

  • ½ cup Plum Wine
  • ¼ ounce Gelatin

PROCEDURE:

Heat plum wine, sprinkle gelatin over the top. Stir to dissolve.

LAYERING PROCEDURE:

Layer mold with eggplant, spaghetti squash, tofu, tomato, avocado, mushrooms and cucumber. Brush with plum wine gelatin between layers. Refrigerate for 10 minutes.

PLUM WINE REDUCTION:

Heat plum wine. Reduce to a thick consistency.

BASIL VINAIGRETTE:

  • ¼ cup Chopped Basil
  • ½ cup Olive Oil
  • 3 tablespoons Balsamic Vinegar
  • Salt and Pepper to taste

PROCEDURE:

Add basil in blender, slowly add oil and vinegar. Season to taste.

GARNISH:

  • Curled beets
  • ¼ cup Sugar
  • ¼ cup Vinegar

PROCEDURE:

Make beet curls and season with marinade.

ASSEMBLY:

Place assorted baby greens at the 10 o’clock position on the plate. Slice terrine into four equal parts. Place one slice in the center of the plate. Drizzle plum wine reduction onto plate. Drizzle basil vinaigrette onto baby greens, terrine and plate. Top with curly beets.

Watch Sam Choy’s Kitchen, Saturday at 6:30pm on News 8. 

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Pacific Rim Seafood Consommé

  • 6 cups Chilled Fish and Shrimp Stock

  • ¼ cup Carrots (roughly chopped)

  • ¼ cup Celery (roughly chopped)

  • ½ cup Onion (roughly chopped)

  • 4 Egg Whites

  • 1 tablespoon Sugar

  • 4 tablespoons Thai Fish Sauce

  • 1 Lemon, juiced

  • Salt to taste

Add fish sauce, sugar and lemon juice to chilled stock. Roughly chop carrots, celery an onion in food processor. In a medium bowl, whisk egg whites until frothy. Add carrots, celery and onion to stock. Stir well. Whisking constantly, bring to a simmer until the liquid is frothy, then stop whisking. Simmer until the egg whites and flavorings form a (raft) layer on the surface. When the layer has formed a crust, drain stock through cheesecloth and chinoise. Season and keep hot.