CHEF SAMBRANO Food Articles Video Recipes




Thursday, April 12, 2018


Yesterday me and a buddy went down to FRIDA'S MEXICAN BEACH HOUSE for some beers, grines, scenery, and a few shots of tequila. It was perfect, the sun was out, and the restaurant right around that time isn't packed with people. However when we left around 6 pm, people started to fill the place like Greta Van Fleet was playing a live show. Mark and Judy Ellman's restaurants are always filled with people ready to eat and drink.

Ahi Agua Chile
Ono slices of ahi, avocados, jalapenos, cucumbers, red onions
very refreshing raw ahi. Perfect for a warm day outside. Cool,
hits your mouth with a perfect blend of herby delight.

Cactus Fries
Crispy on the outside, and a good juicy cactus on
the inside.

Crispy Duck Wings
4 duck wings, crispy skin, tasty meat, if you
love duck, this is the one.

Grilled Octopus
This dish is really good, very tender braised
and grilled, you can cut it with a fork.

Fish Tacos

Pork Enchilada

All the food was fresh, tasted excellent, and our server Victoria was on it from the start. The hostess was friendly. After all that food we were stuffed man! Hey it was happy hour time, you get a few bucks shaved off the tab. We went to the bar to visit the man himself Chef and owner Mark Ellman. It was a perfect time. Talked baseball, food, family, had a few laughs. What more do you want? That's all we need, keep it simple. And happy.

Victoria (r) outta N.H.

Not too busy, the ocean is a stone toss away!

As the sun sets before the dinner rush Mark Ellman
shares some laughs, awesome man!

The setup, the ambience at Frida's, is ideal. If you're lucky you'll get the sunset, perfect for sipping a cold drink as we head into the summer months. Also the trades blows right inside, making God's AC cool off your body. The tequila shots at the end was our digestif. Gotta say mahalos to Victoria and Mark. OK, now it's figuring out my tax strategy. Anyone wants to just cut a check for me as a friendly gesture to the IRS? OK, I thought so.. LOL. OK, how about the state? OK, never mind just thought I'd ask.

Go check out Frida's if you are visiting, you'll enjoy the whole dining experience for sure. FRIDA'S MEXICAN BEACH HOUSE LAHAINA, MAUI

Thursday, November 16, 2017


Lunch time on Maui is all about the local food, especially when you want to eat a whole plate by yourself!

The reason I say that is I've met a couple from England, and the good man says, "Me and my wife had one of your so-called plate lunches, it was the combination plate, and the waiter said that each person gets their own plate. When it came to the table one plate could feed me and my wife. You locals eat a lot."

Well, the plate lunch- well let's stop right here. My English pal says he and his wife ordered the combination plate. Let me elaborate what he got. He and his wife had the same combo plate. And this is what they both got on their plates.

2 scoops of white rice

approx. 6 oz. of teriyaki beef, and approx. 6 oz. of chicken katsu, and a scoop of macaroni salad.

OK that's over a pound of food each, but we locals don't care, we just stuff our faces! It is what we do. Not all the time. I mean I can't go to Kansas and tell them, "Shit you guys eat a lot of ribs, man you eat a lot of ribs." I'd expect them to tell me to go home, and eat something else. We do things with gusto. When it comes to plate lunches, you are talking NO DIETS! And add to that a nice cold large Coke, are you kidding me? You are going to go to sleep Jackson.

"Back home we do eat a little lighter, we could definitely share one plate." My English friend and his wife were in awe of how we eat, or shall I say, how we "Grine!"

So don't be alarmed if you visit Maui or any island in Hawaii, and when you go to buy a plate lunch, the portions are generally just right, in fact, some places when they serve you, you can't close the lid on the styrofoam box. We like that, I mean lots of food, and if we can't eat it all, we give it to someone who is hungry.

But this is what I ate at Mike's Hong Kong Bistro the other day, and nope, I was not going to share it! I mean I would if someone was without food nearby, I'm not a stingy person, but if no one will stop me, watch out, I'm taking no prisoners!

Does this look good? Does this look Yay Yay?
There were like 3 chicken thighs on this plate, and the curry sauce was just right, the mac salad (top right) was just right, not too much mayonnaise, and the rice wasn't too sticky.

© 2017

Friday, November 10, 2017


Here's another Thanksgiving video featuring Chef Mario Batali's chefs.

Stuffing is an important side for a roasted turkey on Thanksgiving day. I mean, it's like having a Hawaiian style plate lunch without the mac salad. It's like getting a Playboy magazine without the centerfold. Well you get the idea. Watch, enjoy, and learn.

Thanks for stopping by my blog guys!


As Thanksgiving is right around the corner, as well as Christmas, I'll be running this post through 2017.

Here is Sandra Lee's video on making a Thanksgiving turkey. 

Sandra Lee of Food Network

This will give you an idea on how to prepare a turkey for your family and friends.


This blog post will be a video of Chef Sam Choy cooking the local favorite, Chicken Katsu.

So relax and enjoy the video, it will give you something to look at instead of just reading. Lately I do not have the time to do any cooking videos, and the fact that I am without a studio and a video crew now, so the next best thing is to have celebrity chefs do their thing and thank God for Youtube.

Chef Sam Choy with the KHON 2 crew

Thursday, November 9, 2017


Portuguese Sausage Nachos! A different take on typical ordinary nachos. The kids will love it, your spouse will love it. I'm telling you, everyone will love it, unless they hate Portuguese sausage and nachos in general.


20 oz. of minced Portuguese sausage, (brand don't matter, mild or hot)
* (Sautee the sausage in a pan first to release all the oils)

1 cup of chopped round onions

1 cup of sliced pitted olives

1 cup of diced tomatoes

1/2 cup canned sliced jalapeno peppers

10 oz. shredded cheddar cheese

8 oz. sour cream

1/2 cup chopped cilantro


1. Preheat oven to 400 deg f

2. On a baking sheet large enough, spread out the chips, and spread the Portuguese sausage over and under the chips, and spread the cheese, then top with the olives, tomatoes, peppers.

3. Bake for about 12 minutes until cheese is melted.

4. Top with sour cream, and cilantro

Use any brand of chips you want

Any brand of Portuguese sausage will do

© 2017

Pan Fried Opakapaka with Hot Teriyaki Sauce

Pink Snapper (Opakapaka) pan fried, with a Hot Teriyaki sauce, it is totally YAY YAY! 

Opakapaka is a primo fish in Hawaii
part of the snapper family (Ohana)
It is caught in deep waters from 100-600 ft.
In the winter this fish has a higher fat content
and is perfect for sashimi (raw fish) or sushi.


4- Opakapaka filets about 5-6 oz each, have your fish department guy make the filets for you, unless you know how to break down a fish.

Salt and White pepper to taste. (Sprinkle it over each filet)

Vegetable oil for frying.

Please do not crucify me, I know what your are thinking, "This fish is delicate why fry it?" Because I can. Hahah!

But we aren't going to kill it even further past its death already, so relax. Basically we will only fry the skin side crispy. Read you knuckleheads!


Hot Teriyaki Sauce

1 cup soy sauce, Yamasa brand or Aloha

1/4 cup raw sugar

1 tsp. minced ginger

1/2 tsp. minced garlic

1 tbp. honey

1 tbp. or more of Sambal Oelek, (Garlic Pepper Sauce)


First you will need to fry the Opakapaka filets. Heat up about 1 cup of vegetable oil in a stainless steel skillet with lid. Heat up pan over medium high heat. Once hot. Place each filet skin side down on to the hot oil. And fry it but not burn it, making sure the skin is sizzling, turn heat down to low, and cover the pan. 

This fish is delicate, so it will be a quick fry, the trick is, to cover the pan as soon as the skin is sizzling, turn heat down to low immediately. Cook for about 3 minutes, and using a slotted spatula plate it, and let it rest. The top of the filet, the meat should be tender like steamed, the skin crips.


In a small sauce pan, add all of the ingredients together and bring to a boil. Stirring to mix well. (No thickening agents needed, since the Opakapaka is soft and tender, we want a teri sauce to be soft as well) Off the heat, and spoon over each filet.

Serve with white rice.

© 2017