CHEF SAMBRANO Food Articles Video Recipes




Monday, March 23, 2015


ALOHA FROM MAUI! All you foodies out there, listen up, from here on out, it's all about the comfort foods that's totally local Hawaiian style, which means I'll cover foods from all over the world, because Hawaii is the melting pot of the world and yes, local foods can have something Euro, Asian, South American too. It's all of the ABOVE BABY!

I'm working on a cooking video series, yeah it's for profit. What the heck did you think? But anyhooo this is what I'll be doing in the Chef Sambrano line of cooking videos, books, and everything cooking.

I'll be working with my old video producer from Akaku TV on Maui, Peter King, and I'll be filming some of the best and most popular plate lunches on the planet doing it my style.

I'm also going to have a book published hopefully this year tentatively no title, and well... it's about short stories that has a foodie theme. It's just for shits and laughs really, kind of mindless stuff. But my style is just letting loose, having fun, I'm kind of the underground foodie guy, non commercial, totally politically incorrect, and people love it. Well, I'll be clean, I won't offend anyone, it could hurt sales.

I still do personal cooking for couples, I don't do huge gigs, I like to focus on cooking for lovers in love. Bigger gigs.. maybe. But just check me out on this blog once a day, and see what is happening. As far as the cooking video is concerned, it'll be fun to watch, and you'll learn how to cook Hawaiian Style Local Plates in your own home, and much of the ingredients can be bought in most supermarkets nationwide.

Click on the video 

Hope to be here tomorrow or sooner!


Thursday, March 12, 2015


If you like getting high on weed, but don't like the smell of smoke, because it gets in your hair and shit like that... are a FOODIE.... and you love raw fish, well junior here's a simple recipe for STONY POKE (Po- keh)

So how do you make Stony Poke? It's very simple, here are the ingredients and it's very easy to make.


1 lb. of cubed Ahi tuna
1 cup of marijuana olive oil or more*****
1 tbsp. grated ginger
1 tsp. minced garlic
1 tbsp. sesame oil
1/2 cup of low sodium soy sauce
1/4 cup chopped round onion
1 tbsp. toasted sesame seeds
Rock Salt to taste
Red chili flakes to taste
1/4 cup chopped green onions to garnish

1. First you'll need to make your marijuana olive oil.
a. Makes 2 cups. ..2 cups of olive oil
b. 1 cup of smashed good quality marijuana leaves, and a few dried buds
c. Heat up olive oil in a sauce pan over medium high heat
d. Add in the marijuana leaves and buds
e. Cook the olive oil and marijuana over low heat, extracting the oils. Cook for about 20 minutes, off the heat and let sit for about 1 hour. Strain out the leaves and buds, the oil should get darker in color and the aroma changes. Let the oil sit for another couple of hours and stir.

2. Place the cubed raw ahi in the mixing bowl. Add in 1 cup of the marijuana olive oil, or more if you want, but start with 1 cup. Massage the oil into the cubes, let this rest in the refrigerator for about 1 hour covered with foil or plastic wrap. 

3. Remove form refrigerator, and add in the rest of the ingredients one by one, adjust the flavors with more soy sauce, or other ingredients. Serve cold.

* Note, the quality of marijuana affects the outcome of how strong the buzz will be. This recipe was rather mild, not too strong, but it had a mellowing effect. Experiment with the oil, if you want you can use another type of salad oil. You can use infused fats from bacon also to give the ahi a bacon taste.

Marijuana Olive Oil


Tuesday, March 3, 2015

Green Portuguese Bean Soup Video w/ Gladys Baisa

Aunty Gladys Baisa is not just a politician, she's an awesome home cook, this video was done a few years ago, and she cooked me and my crew a very delicious and filling dinner. Check out the video it's a MAKE YOU HUNGRY video.
© 2015


In this blog I'll give you something to try, a side dish we in Hawaii love, it's rich, tasty, and is a must with any plate lunch. Macaroni salad, however this one has some spice!

But first this post is brought to you from the folks at A Hui Hou Storage in Lahaina, Maui.

Locals use Best Foods Real Mayonnaise for this dish most of the time.

1 lb. elbow macaroni, boiled to package instructions, drained in cold water and set aside.
1/2 cup minced round sweet onions
1/2 cup chopped celery
1 can of crab meat
2 boiled eggs shredded
1/2 cup carrots shredded
1 tsp. salt
1 tsp. pepper

Spicy Mayo
(Make extra if the macaroni dries out)

3 1/2 cups Best Foods Real Mayonnaise
1 lemon squeezed of juice
1 tbsp. apple cider vinegar
1 tsp. curry powder
3 tbsp. Sambal Oelek

1. Mix the macaroni noodles with the onions, celery, crab meat, eggs, carrots, salt and pepper.
2. In a mixing bowl, mix the mayonnaise, lemon juice, vinegar, curry powder, and sambal oelek.
3. Combine macaroni mixture with mayonnaise mixture, add more or make more mayonnaise mixture if you want, this is just a simple guideline.

You can top some green salad with this salad, or you can even put some delicious ahi poke on top of some of this and you can have a rich poke. Good luck with your mac salad making!

          © 2015

Thursday, February 26, 2015


Pork buying comes with years of experience, why? Every time you go to your meat section of your local supermarket, the cuts can vary at times. And unlike beef, the USDA does not label pork like Prime or Choice, it is categorized as simply Acceptable (to be sold), or Unacceptable.

When buying pork, you do not need to know everything about the animal. Just remember these simple things.

For Pork Chops: Pork Chops come from the loin section of the hog, generally sold as Loin Chops, Center Cut Chops, with or without bone-in. Typically lean with hints of fat. If you were to look at a center cut chop, you will notice the large section of meat, separated by a bone, with a small portion of soft meat, this small section of soft meat is the tenderloin meat. Or the sirloin which is very tender. When grilling, I prefer to buy a loin chop minus the loin section, bone in. Bone in always has more flavor when grilling. I like to get a thick cut at least 1 inch, anything thicker takes too long too cook, I'd much rather have several one inch thick chops than several 2 inch chops. But whatever turns you on.

Look at the texture, it needs to be firm, and pinkish. If it looks brownish it could be old. Talk to your meat cutter behind the counter. If you can try buying Duroc it is the prime hog, well marbled and tasty. You'll find Duroc Pork in most gourmet butcher shops.

All pics are from Google Images.
© 2015

Grill em Mexican Pork Chops with Tortilla Tomatillo

Here's a grilled pork chop recipe a buddy handed to me, of course because we got different taste buds and different DNA, I sort of tweaked it. As spring and summer looms in the near distance, it's time we dudes start to think "Grill Time!" (We'll do this indoors using a cast iron grill pan)

Here are some of the ingredients

1 tbsp. ancho chile powder
1 tbsp. ground coriander
1 1/2 tsp. dried oregano
6 minced cloves of garlic
2 limes, save one to be juiced, and one cut into wedges
1/2 cup olive oil 
Sea Salt and Black Pepper
4 loin pork chops with bone in, and some fat
4 tomatillos halved and cleaned out
1 Anaheim chile, halved and seeded
1/4 cup cilantro rough chopped
1 Avocado diced up
Handful of tortilla chips smashed up

What To Do.

Use a large mixing bowl, combine the chile powder, coriander, oregano, garlic, lime juice and 1/4 cup of the olive oil, and then season with salt and pepper. Add in the pork chops and flip to coat it. Cover and refrigerate for 2-6 hours. 

Bring chops to room temperature before grilling set it aside at the ready.

Set a cast-iron grill pan over high heat. And in a bowl, toss the tomatillos and Anaheims with 1 tablespoon of the oil; season with salt and pepper. Grill over high heat until the tomatillos are lightly charred about 3-4 minutes. Transfer the tomatillos and the Anaheim to a work surface. 

Then coarsely chop the tomatillos and mince the Anaheim. Place it in a bowl and add the cilantro, avocado and the remaining oil . Season with the sea salt and pepper.

Turn the heat down under the grill pan to medium. Brush the marinade off the chops, then grill the chops over medium high heat until lightly charred and an instant-read thermometer inserted near the bone registers 135°, about 12 minutes or so 6 per side. Place the chops on to a platter; cover loosely with foil. Let rest for 5 minutes. (To be a great griller, watch the chops if you notice that juices are sweating out from the chops, it is a good indication that the chops are cooking and you need to keep an eye on it. WATCH THE HEAT)

Stir the tortilla chips into the salsa and spoon the salsa over the chops. Serve right away, with lime wedges. 

Spanish rice or black beans with some sour cream works well with these chops too. And being Filipino, with our Spanish influence, I like this kind of stuff. Clean and delicious, anyone can make these in the home, and a pan grill is perfect. Nothing beats the outdoor grills but it works just as well.

Anaheim Peppers
Ancho Chile Powder
Bone In Loin Pork Chops

Thanks to all the Google Images for the use of these photos, these photos are not used to make any profits.
© 2015


SAUCES... the culinary mystical adventure... if done right, diners will love the cook. If messed up? Sorry dude! Sauces... from scratch and not out of a bottle or a can. Ok, Ill use those ready made sauces I won't lie to you coz I am one lazy SOB!

But when it comes to making a sauce, a good one, it takes time. For one, there really is no cutting corners on an excellent sauce. For instance, a brown sauce needs to be made by roasting beef bones with some marrow, or fat. It is the richness of those biological components that makes it what it is..epic. Same goes for a pork sauce, a seafood sauce, a fruit sauce. Slow heat reductions make sauces rich with flavor. Hey those guys cooking up drugs got the right techniques and methods but for the wrong reasons...ILLEGAL! But cooking is a science. Lately I have been using ready made, and it's all fine with me, but let's take a quick lesson on one sauce that I been asked to make or teach as of late. 

"Ron, how can I make a killer white sauce man?" Okay junior, here we go. First of all, white sauces is easy to make. And it can be made way ahead of time, you can make several cups, pints or quarts and refrigerate it, use it sooner than later because it is creamy and can spoil. So depending on how much you need you can make it way ahead of time. White sauces can be added to fish dishes, veggie dishes, chicken... veggies... and if you really take a look at it, it can be the base of a killer cream of mushroom sauce, or creamy chowder.

Okay let's do it.

Makes 2 cups or 16 fl. oz.

1/3 cup of onions chopped
1/2 cup of chopped mushrooms
1 clove garlic minced
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil.
1/3 cup water

2 1/4 cups of heavy cream
1 tbsp. butter (cold)
Salt and pepper to taste

First: In a medium size stainless steel pot over medium high heat, add in the olive oil, heat until hot enough and then add in the onions, mushrooms, garlic, and cook for about five minutes to really get the flavors out.

Second: add in the salt and pepper, the the water, bring to a boil on high, then lower and simmer for about 15 minutes. You will see the water reduce, but what is happening is the flavors from the onions and mushrooms and garlic is becoming a marriage made from heaven.

Third: add in the heavy cream, and simmer for about 20-25 minutes, stirring constantly making sure it doesn't overheat, just a simmer. Off the heat, and add in a tablespoon of cold butter, and stir it in well.

Note: The heavy cream is so heavy you do not need a thickening agent, I have found that when adding a roux it tastes too flour eeee you know? However if the sauce is too watery, by all means add some butter and flour as a thickening agent.


Once this sauce is finished, set it aside. You can fry up a piece of fish, when done remove it from the pan, on to a plate. And using the same fish fry pan, add a half a cup of sauce, heat it up with the flavors of the fish, heat through completely and then pour it over the fried fish. Voila! You are a culinary expert. Or to be a true cheffie deglaze the pan with a 1/2 cup of white wine first before hitting it with the white sauce, wooooo hooooo baby!

Now there are different ways to make a white sauce, this is one simple from scratch way. I never ever just use water, I always try to use at the very least onions to make the sauce have a rich flavor. Cream by itself? No way Jose. Until next time.

© 2015