CHEF SAMBRANO Food Articles Video Recipes

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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Tuesday, July 28, 2015

FRIDA'S BEACH HOUSE WITH CHEF NICK CLEVELAND CUTTING AHI


Frida's Beach House Maui, authentic Mexican food, located on Front Street behind the Lahaina Cannery Mall.
The dish is an Ahi Agua Chile Leche de Tigre

Enjoy

             
© 2015






WHAT TO DO WITH LEFTOVER COSTCO CHICKEN















Photo from Google Images, Uncle Jason's Blog

That Costco run from Lahaina to Kahului here on Maui. What a run. I'm not a member, I used to be, but for myself there's no need for pallets of toilet paper, or laundry detergent. However, I'll follow a couple of friends that have families, and they always pick up Costco roasted chicken, those are huge birds no doubt GMO'd. But who cares? That's some tasty chicken. Some of my friends will always have leftover chicken, and they just let it sit in the fridge. I get on their case because I hate to see food go to waste.

Here's what I'd do with leftovers from Costco.

Take whatever meat and skin that's left over, and toss it in the wok for a quick stir fry with veggies. The meat is already seasoned, maybe toss in some chow mein noodles and some green onions.

I'd take the carcass and boil it with some water to make chicken soup, again the meat's already flavored and the bones have been roasted, it will lend a pretty good soup or broth for gravy.

Or if there's quite a bit of meat leftover, I'd mince in up, and make some chicken salad for a sandwich. There's a lot of things to do with this tasty bird from Costco. Can't go wrong with this, it's always at a reasonable price as well. So there you have it, that's what I'd do with Costco roasted chicken.

Until next time. :) 

      
© 2015

Monday, July 27, 2015

WHAT I EXPECT FROM DINING OUT
















YOURS TRULY DINING OUT© 2015

What do I expect when I'm dining out? For one thing, please keep the menu in plain English. I mean, if there's some cultural thing going on when naming a dish, I'd respect that immensely, however, if I've never been to Vietnam before, please have an English name for the dish and a brief on what is in it in parenthesis. Simple. Though I'm getting more educated in dining out, still I don't care, please label the stuff.

And I hate it when a waiter goes, "Is that an iPhone? Well just google search it." It's like F >>>> you! You work here, if you want a tip, you bladdy better tell me what this s..t is! That's all.

But the biggest gripe I have is this, most of us live in an English speaking locale, so it would be good for biz, if these so called chefs with their big ass egos to lighten up a bit, and give us their fancy name for the dish as well as a simple term for it. If it's a salmon with wine sauce, I don't give a blank what you call it in French, or I can respect that, but at least put it in print on your f....ing menus, "Hey non speaking French dip shit, this here is a salmon in wine sauce!" Boom, I'm good to go! See what I mean? 

I like Texans, they don't take shit, it's like if it's steak your eating, just print steak. If it's a fricking whale you're eating, write down whale, no monikers, no a.k.a. just the name of it. If we are served frogs, just say frogs. If it's a pig, just say pig. And if it's a prime Japanese pork chop, just say, "Prime Japanese Pork Chop" and we'll get the big ass picture. But NOOOO, these anal heads need to be fancy and shit! Okay enough of my griping, have a nice foodie day.

      
© 2015

WATCH GIANT TUNA AND WAHOO GETTING FILLETED WITH THE BUBBA BLADE



Watch the pros break down a large Ahi Tuna, from removing the head, to breaking down the loin sections and more!

This is how your sushi gets processed. These fish cutters are highly skilled professionals, without them forget buying your fish from any market. So the next time you see your local fish cutter, buy him a coffee, tell him or her, "Hey thanks for cutting that fish." It will make him or her very happy and loved. After all, we all need to show love to our fish cutters. Why? Because we love to eat fish.

video copyright Bubba Blade
     
© 2014

CUTTING AHI PORTIONS VIDEO

Here's a You Tube video on cutting and slicing of Ahi (Yellow Fin Tuna).

Enjoy this quick tutorial.




      
© 2015
(The video is copyrighted by the video producers)


KONA CRAB FISHING OFF OF NORTH SHORE MAUI VIDEO


Here's a video from YouTube to show you all about Kona Crab Fishing. Ben and his guests will teach you about the Kona Crab, that sweet meat we locals love to savor. 

Come to Hawaii, and sample Kona Crab, if you come from the eastern seaboard and love Blue Crab, you'll love our Kona Crab.



     
© 2015

(The video is copyrighted by the producers of that video, I have now ownership of that property)


THE WAY I DO FRIED RICE

"Hey Ron! My F_______! fried rice is too f_____ing! mushy!" 

This is a problem for some of you inexperienced rice fryers. Okay let's start with some basics.

- Water makes things soggy, hence too much of it will make rice mushy.

I use a medium grained white rice. 
Hinode is one brands I use, or just go to your market and find medium grained white rice, that needs to be rinsed to remove the powdery stuff.

You need to pre-ccok your white rice first. Follow instructions. Now for fried rice, you want to cook it with less water.

Trick. Whatever pot you are using to cook your rice in, fill the water up to about just half an inch over the top of the rice. If using an automatic cooker, just turn it on, and let it cook. If you are stove topping it, cook it on simmer for about 20 minutes.

Now once the rice is cooked, you want to fluff it up, and really loosen it up, and cool if off really well. Once it cools or even gets cold, it is easier to fry up a nice product, and it will be less mushy.

Now you are ready to fry up whatever you want with your rice. Let's take Shrimp because for the love of God, every Mother _____er wants Shrimp Fried Rice. And don't kill me if you hate my recipe, this is just a general way to do it.

Now that you have about 2-3 cups of cooked white medium grained rice at the ready for the wok, let's get our ingredients.

INGREDIENTS

STEP 1
1 lb. shelled and vein removed medium shrimp, tails on or off.

1 clove garlic minced

1/4 tsp. minced ginger

1 tsp. minced chives

2 tbsp. cooking oil
----------

Heat up wok over high heat to bring oil to smoking, then lower to medium high, immediately add in the garlic and ginger, and quickly add in the shrimp, and cook until the color changes to pink, then add in the chives. Then remove to a platter to hold.

STEP 2
1/4 cup chopped red onions

1/2 cup chopped bell peppers

1/2 cup chopped mushrooms

Heat up wok again over medium high heat with about 2 tbsp of cooking oil, sauté the veggies until slightly soft. Then remove on to another platter to hold.

STEP 3
Heat up about 1/4 cup of cooking oil with 2 tbsp. of sesame oil into the wok over medium high heat. Add in the pre-cooked white rice and stir fry it, fluffing it cup constantly until it is heated through.

Now add in the pre-cooked shrimp, and stir fry in concert with rice for about 1 1/2 minutes. Then add in the pre-cooked veggies, and cook stir frying for about 1 1/2 minutes.

Season with salt and pepper, or soy sauce, or whatever you want.

TIPS: You can add in pre-cooked anything, scrambled eggs, fish cakes, you name it, anything pre-cooked.

As far as sauces, you don't want too much sauces, it will make the rice mushy, and that's not what you want. However, sometimes a chef will add in a sauce, maybe too much, but the stuff tastes great, in that case I'll take a slightly mushy fried rice any day.

Good Luck Foodies!
       
© 2015