Latest news with #SamChoy
Yahoo
7 days ago
- Entertainment
- Yahoo
Sam Choy's in the Kitchen: Cooking with Dillon Pakele
In this episode of Sam Choy's in the Kitchen, Sam and John visit the home of local singer and songwriter Dillon Pakele. As is tradition, Sam checks the fridge and pantry to see what ingredients are available. He discovers a mix of fresh fruits, as well as steaks, sausage, ahi and shrimp. The first dish of the day is a fruit marmalade, made using cantaloupe, honeydew, and pineapple. The fruits are cooked down with sugar, lemon juice, and Clos Du Bois chardonnay to create a vibrant and flavorful topping that highlights the natural sweetness of the ingredients. For the second dish, Sam pan-fries steak and sausage, cooking each to a perfect sear. Once plated, the fruit marmalade is spooned over the meat, offering a contrast of savory and sweet that elevates the overall flavor profile of the dish. Next, they prepare a simple yet classic salt and pepper shrimp. The shrimp is semi-peeled and seasoned generously and fried until golden and crisp, resulting in a dish that is both flavorful and satisfying, with minimal ingredients and maximum impact. The left over shells create a crunchy texture to add to the crispy shrimp. Finally, the trio creates a seared ahi dish. They season both sides of the ahi with the Pakele house seasoning salt and pan fry it to perfection. Depending on how you cut the ahi, you can have poke or sashimi. It's topped off with crispy chili oil and served over a bed of sprouts. After eating, Dillon shares a song that he wrote entitled Love With Me which he released on Valentines Day. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
20-05-2025
- Entertainment
- Yahoo
Sam Choy's in the Kitchen: Cooking Sustainably with Empowered Hawaii
In a special crossover episode of Sam Choy's in the Kitchen and Empowered Hawaii, Sam Choy and John Veneri are joined by Kelly Simek and Jeff Mikulina for a day of sustainable cooking and fresh flavors at the beautiful Kahuku Farms on Oʻahu's North Shore. Cooking outdoors with a battery-powered generator and an induction stovetop, they show how it's possible to prepare delicious meals using renewable energy with no gas or traditional electricity required. It's a fun and practical way to highlight sustainable living without sacrificing flavor or convenience. First up on the menu is a refreshing green papaya shrimp ceviche, made with just-picked green papaya from the farm, local shrimp, citrus, and farm-fresh herbs. It's light, zesty, and perfect for a warm day on the North Shore. Next, Sam prepares a Hawaiian favorite: chicken luau. The luau is cooked on the induction stove by browning chicken thigh with butter and onions, adding chicken stock, coconut milk and folding in cooked luau leaves, and seasoned with salt and sugar. Finally, they whip up a colorful and hearty ratatouille, using sweet corn, long beans, onions eggplant, bok choy, cacao nibs, tomatoes, and bell peppers harvested straight from the fields. Cooked with garlic, butter, olive oil and Clos Du Bois chardonnay, this classic dish becomes a celebration of Hawaii-grown vegetables at their peak. Throughout the episode, Kelly and Jeff share insights into clean energy, sustainable farming, and the importance of supporting local agriculture. With the beauty of Kahuku Farms as the backdrop, this episode is a feast for the senses and a reminder of how delicious sustainability can be. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
05-05-2025
- Entertainment
- Yahoo
Sam Choy's in the Kitchen: Celebrating Cinco de Mayo
On this episode of Sam Choy's in the Kitchen, Sam and John get into the spirit of Cinco de Mayo with a bold, flavor-packed menu featuring birria tacos, pozole, and a rich oven-roasted salsa. It's a celebration of vibrant Mexican flavors made right at home! First on the menu: birria tacos, a dish that has taken the culinary world by storm. Sam begins by slow-braising beef in a deep flavorful broth made from dried chiles, spices, and aromatics in an instant pot. Once tender, the beef is shredded and placed onto corn tortillas that are dipped in the braising liquid and seared on a hot pan with a generous helping of cheese. The tacos are served crispy, juicy, and full of flavor, paired with a side of consommé for dipping. Next up is pozole, a traditional Mexican soup. Sam cooks down beef with hominy in a deep red chile broth, adding layers of smoky, savory flavor. Once ready, it's topped with the classic garnishes, thinly sliced radishes, oregano, and a squeeze of lime, giving it that refreshing crunch and brightness that makes pozole so special. No Cinco de Mayo feast would be complete without salsa, and Sam delivers a simple yet deeply flavorful version. For his roasted salsa, he oven-roasts red & yellow peppers, jalapenos, garlic, red & white onions, shallots, cilantro, and roma tomatoes until perfectly charred and soft. Then, everything is blended together with olive oil to create a smoky, slightly spicy salsa that's perfect for chips, tacos, or drizzling over just about anything on your plate. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Yahoo
11-02-2025
- Entertainment
- Yahoo
Sam Choy's in the Kitchen – Season 10 Premiere: Bringing New Orleans Flavors to the Table
Sam Choy's in the Kitchen is back for Season 10, and we're kicking things off with a special episode inspired by the bold flavors of New Orleans. With the big game at the Superdome now in the books, Sam and John are keeping the spirit alive by cooking up a Southern-inspired spread with a touch of island flair. This episode's menu features three delicious dishes: Dirty Rice – A traditional Louisiana dish made with liver, chicken, and ground pork, cooked with rich spices for a deep, savory flavor. Portuguese Sausage Jambalaya – A fusion of Cajun and Hawaiian flavors, combining Portuguese sausage with classic jambalaya ingredients like rice, tomatoes, and a mix of bold seasonings. Beignets – A simple yet irresistible treat, made using store-bought dough, fried until golden brown, and dusted generously with powdered sugar. Whether you were cheering for the game or just there for the food, this episode will have you craving the tastes of New Orleans. Join us as we launch another season filled with great recipes, fun conversations, and plenty of kitchen creativity. Tune in and let's get cooking. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
