Sam Choy’s in the Kitchen: Justin Cruz

Sam Choy's In The Kitchen

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Sam Choy and John Veneri visit the home of KHON2’s weather anchor Justin Cruz in this week’s Sam Choy’s in the Kitchen. 

Savory Bread Pudding


5 slices bread

1 cup broccoli, chopped

6 eggs

1 tablespoon parmesan cheese

1 cup pears, chopped

2 tablespoons green onions, minced

2-3 tablespoons ranch dressing

½ cup water

1 pinch salt

1 pinch black pepper

1 pinch garlic salt

Break up bread slices and place in a glass pan.  Combine all ingredients in a bowl and mix well then pour over bread pieces.  Add water to a baking pan (to help steam/poach the egg mixture) and place the glass pan in the middle.  Bake at 350F degrees for 45 minutes.

Seared Venison


6 pieces of venison back strap

¾ teaspoon salt

½ teaspoon pepper

¼ teaspoon garlic salt

2 tablespoons extra virgin olive oil

1 tablespoon Aloha Shoyu

2-3 tablespoons butter

1 tablespoons green onions, chopped  

Place venison in a bowl.  Season with salt, pepper, garlic salt, olive oil and shoyu.  Mix well.  Sear venison in a naked pan over high heat (be careful not to cook past medium rare).  Add butter for added flavor then remove from heat.  Let rest then slice into ½” pieces.  Place on a platter, garnish with green onions and serve.

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