Sam Choy’s in the Kitchen with Kai Lenny

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Chef Sam Choy and John Veneri travel to Maui to visit the home of pro surfer Kai Lenny.

Sam improvises with crackers and Noh Foods’ haupia mix to create dishes fit for a world class athlete.

TERIYAKI CHICKEN FRITTATA

  • 9 eggs, scrambled
  • 1 ½ cup mushrooms, sliced
  • 2 tablespoons teriyaki chicken, julienned
  • ½ onion, sliced
  • ½ red bell pepper, sliced
  • 3 pieces cooked bacon, cut into ½ inch pieces
  • 2 pieces broccolini, sliced
  • 12 asparagus spears, cut into 2 inch pieces
  • 2 handfuls fresh spinach
  • ½ cup shredded cheese
  • Sriracha to taste
  • Salt and pepper to taste

In a large bowl, scramble the eggs and stir in mushrooms.  Set aside.  In a large skillet, cook onions, bell pepper, bacon, broccolini and asparagus until tender.  Season with salt and pepper.  Add teriyaki chicken and stir well.  Add egg mixture and cook over low to medium heat until eggs are almost set. Stir in spinach and top with shredded cheese.  Drizzle with sriracha and serve.

OVEN-ROASTED FURIKAKE SALMON

  • 1 salmon fillet, cut into 12 smaller pieces
  • 2 tablespoons avocado oil
  • 2 ½ tablespoons mayo
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ tablespoon furikake 
  • 1 package crackers, crushed

Line a baking sheet with foil, spread avocado oil and dust it with a light layer of crushed crackers. Season both sides of salmon fillets with salt and pepper and place in a large bowl.  Add mayo and mix well. Coat each fillet in crushed crackers and place on the baking sheet.  Top each fillet with furikake. Bake at 350 degrees for 15 minutes.

STEAK SALAD WITH COCONUT DRESSING

  • 2 steaks
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ tablespoon olive oil
  • 1 package mixed greens
  • ¼ onion, thinly sliced
  • ½ red bell pepper, julienned

Season both sides of the steaks with salt and pepper.  In a large skillet, add olive oil over medium-high heat. Cook steaks for 5 minutes. Flip and cook for additional 5 minutes for medium rare. Remove from heat and let rest for 5 minutes. Slice steaks and serve aside mixed greens.

COCONUT DRESSING:

  • 1 packet NOH Foods Coconut Pudding (Haupia) Mix
  • ½ cup 2 Chicks Backyard Juice or Chili Pepper Water
  • ½ cup tablespoons Aloha Shoyu Mango and Pineapple Sauce
  • 1 tablespoon Maille Whole Grain Dijon Mustard

In a small bowl, combine all ingredients and mix well.  

Box Choy items:

  • NOH Foods Hawaiian Iced Tea Mix
  • NOH Foods Coconut Pudding (Haupia) Mix
  • Aloha Shoyu Mango Pineapple Teriyaki Glaze

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