Cooking Up A Choy-ful Thanksgiving Feast
This week we prepare a Thanksgiving turkey in the Big Green Egg (a smoker/ cooker/barbecue grill). Our guest is George Szigeti, president of Better Brands.
* any size turkey
* carrots, peeled and rough cut
* onions, peeled and rough cut
* celery, washed and rough cut
* Aloha Shoyu, to taste
* garlic salt, to taste
* pepper, to taste
* paprika, to taste
Stuff turkey cavity with carrots, onions and celery.
Rub the outside of the turkey with shoyu before seasoning with garlic salt, pepper and paprika. Place in the Big Green Egg until cooked. Cooking time will depend upon size of turkey. Carve and enjoy!
PORTUGUESE SAUSAGE STUFFING
* 1/2 pound Portuguese sausage, casing removed and chopped
* 1/2 pound bacon, chopped
* 1 cup chopped onion
* 1/2 cup chopped celery
* 2 cups Portuguese sweet bread cubes, toasted
* 1 cup peeled and diced sweet potato, boiled six to 10 minutes
* 1/2 cup chopped cilantro
* 1/2 to 1 cup chicken broth
* salt and pepper, to taste
* 2 teaspoons poultry seasoning
In a skillet, sautÃ© sausage, bacon, celery and onion. Stir in sweet bread cubes and sweet potato. Pour in chicken broth to moisten and mix to combine. Add cilantro, salt, pepper and poultry seasoning.
SAM’S BLOODY MARY
(as demonstrated by George Szigeti)
* 1 ounce Hangar 1 “Buddha’s Hand” Vodka
* 3 ounces Major Peter’s “The Works” Bloody Mary Mix
* 1 press fresh lime(wedge)
* 1 celery stick
* 1 skewer Olive It Cocktail Olives
Combine the vodka and Major Peter’s in a 10-ounce cocktail glass filled to the top with ice and stir or roll the contents to combine. Garnish with a celery stick, two skewered olives and a press of fresh lime.
Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL.