"The Choy of Seafood"
About this dish, Choy says: "Remember the presentation
features bright green and vibrant pink. Color
makes the stomach happy."
Restaurateur Sam Choy, with writers U'i and Steven Goldsberry, has rolled out a third cookbook, "The Choy of Seafood," containing more than 150 recipes from his television cooking show, his restaurants and some new "seafood adventures."
Like his previous books, "Sam Choy: Cooking from the Heart" and "The Choy of Cooking," this cookbook is full of intriguing dishes and gorgeous photographs. Each recipe is accompanied by an odd fact about one of the ingredients, and many include a wine suggestion.
Although the book focuses on seafood -- in appetizers, barbecue, entrees, salads and side dishes -- dessert and drink concoctions are also included.
The $20 hardcover edition will be available Saturday; the paperback on Nov. 15. Choy will celebrate the publication with a demonstration at Henry's Market, Liberty House Ala Moana at noon Saturday.
Meanwhile, here's a sample recipe. From the cookbook we learn that luau, as the name for a feast, was first used in 1856 in a newspaper article and is not an ancient name. Luau, in Hawaiian, refers to young taro tops.
3 tablespoons butterSaute onions and garlic in butter until onions are translucent. Add chicken broth and luau leaves and cook about 10 minutes. Add coconut milk and cheese, and cook 5 minutes. Add shrimp and cook about 2 minutes.
1 medium onion, diced
1 tablespoon fresh garlic, minced
2 cups chicken broth
1 cup cooked luau leaves, chopped
1/2 cup coconut milk
1 tablespoon fresh Parmesan cheese, grated
24 medium shrimp
8 ounces penne pasta, cooked
Toss luau/shrimp mixture with cooked pasta. Cook about 1 minute to heat pasta through. Sprinkle with more cheese and garnish with diced tomatoes.
Nutritional information unavailable.
