{"id":471,"date":"2010-08-18T10:05:33","date_gmt":"2010-08-18T20:05:33","guid":{"rendered":"http:\/\/www.midweekkauai.com\/?p=471"},"modified":"2010-08-19T10:07:20","modified_gmt":"2010-08-19T20:07:20","slug":"cooking-up-comfort-food-with-the-sons","status":"publish","type":"post","link":"https:\/\/hawaii.carpentermediagroup.com\/mwkauai\/entertainment\/sam-choys-kitchen\/cooking-up-comfort-food-with-the-sons\/","title":{"rendered":"Cooking Up Comfort Food With The Sons"},"content":{"rendered":"<p>The Makaha Sons join Sam in the kitchen and mix a little music with delicious Chicken and Buttermilk Biscuits.<\/p>\n<p>This show aired originally in November 2005.<\/p>\n<p><B>CHICKEN AND BISCUITS<\/B><\/p>\n<p>* 1 block <B>butter <\/B><br \/>\n* 1\/2 round <B>onion<\/B>, chopped<br \/>\n* 2-3 pounds <B>chicken thighs<\/B>, boneless and skinless, diced<br \/>\n* <B>salt <\/B>and <B>pepper<\/B>, to taste<br \/>\n* 1 cup <B>chicken stock <\/B><br \/>\n* 2 cups <B>heavy cream<\/B><\/p>\n<p>In a frying pan, heat butter and onions on medium-high heat until onions are limp. Add chicken and stir until chicken is not pink anymore. Season with salt and pepper. Add chicken stock and bring to a boil. Add heavy cream and again bring to a boil. Add slurry until cream gets to desired thickness.<\/p>\n<p>Pour over buttermilk biscuits and serve.<\/p>\n<p><B>For Slurry:<\/B><\/p>\n<p>In a small mixing bowl, combine slurry ingredients: equal parts <B>flour<\/B>, <B>milk <\/B>and <B>chicken stock<\/B>.<\/p>\n<p><B>For Buttermilk Biscuits:<\/B><\/p>\n<p>* 2 cups <B>all-purpose flour <\/B><br \/>\n* 2 1\/2 teaspoons <B>baking powder <\/B><br \/>\n* 1\/4 teaspoon <B>baking soda <\/B><br \/>\n* 1 tablespoon granulated <B>sugar <\/B><br \/>\n* 1\/4 teaspoon <B>salt <\/B><br \/>\n* 6 tablespoons <B>butter<\/B>, chilled<br \/>\n* 1\/4 cup <B>butter<\/B>, melted<br \/>\n* 3\/4 cup <B>buttermilk <\/B><\/p>\n<p>Preheat oven to 425 degrees.<\/p>\n<p>In a large bowl, blend together the flour, baking powder, baking soda, sugar and salt. Using a pastry blender, cut the butter until the mixture resembles raw oatmeal. Add the buttermilk all at once and stir just until the dough holds together. Do not overmix.<\/p>\n<p>Turn the dough onto a lightly floured surface. Using a rolling pin, roll the dough out to 1\/2-inch thick.<\/p>\n<p>Using a round cutter (i.e. empty tuna can), cut out as many biscuits as you can. Roll out remaining dough and cut more biscuits. Repeat until all the dough is used.<\/p>\n<p>Place the biscuits on an ungreased baking sheet. Brush the biscuits with melted butter and bake them for 10-12 minute or until the tops are golden brown.<\/p>\n<p><I>(Watch &#8220;Sam Choy&#8217;s Kitchen&#8221; Saturdays at 6:30 p.m. on KHNL.)<\/I><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Makaha Sons join Sam in the kitchen and mix a little music with delicious Chicken and Buttermilk Biscuits. 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