Fireworks erupt in an artful arch on Waikiki Beach, Honolulu. |
EAT HEARTILY, RING IN THE NEW YEAR WITH FAMILY, FIREWORKS, NEW FOOD, & GLOBAL PERSPECTIVE
STORY By CHRISTENE MEYERS
PHOTOS By BRUCE KELLER
A powdered-sugar dusted beignet with a frothy coffee hits the spot anytime in New Orleans, especially for holidays. |
IF YOU'VE ALWAYS WANTED to try a new recipe and do something daring in the kitchen, why not now? For this, our third annual holiday recipe column, we offer a family favorite with an Asian twist.
We're on the other side of the solstice, thank the gods, and I'm already getting seed catalogues in the mail. So I've ordered herbs for the small garden that will garnish many meals. Consider this recipe,
We cooked this jambalaya while visiting friends in their New Orleans home over Christmas. |
Do make time to try a favorite recipe, perhaps something you tasted over the holidays at a company party or neighborhood soiree.
Try your hand at improvising with this tasty "fork roasted" dish, char siu. Add some red or yellow peppers to jazz it up. |
A dinner out at a new restaurant is always a good back-up at holiday time. |
If your cooking skills betray you, try dining out on comfort food. Clifton's in Los Angeles hits the spot. |
An appetizer plate of cheeses, pate, olives and fruit makes a beautiful nosh while preparing a light meal. |
It's the ultimate comfort food -- juicy pork, beef or chicken, nicely spiced, charred a bit (the marinade slightly scorched gives it its lightly burned sweetness.) Serve it with your favorite rice and a salad.
This recipe came from a sweet old Vietnamese woman we met several years ago on a bike tour. She didn't have specific measurements (like my Irish grandmother.) So improvise and use your best judgment.
By the second time you make it, you'll know exactly how much of
everything to prepare it the way you like.
As a back-up, consider dinner out at a favorite, close-by restaurant.
Cookie met a Thai grandmother and they formed an instant bond, communicating with her Berlitz Thai and a fondness for cats and cooking. Ba Diem shared a recipe. |
BA DIEM'S FAMOUS CHAR SIU
(Ba means grandmother; Diem means beautiful. This recipe is heavily influenced by Ba Diem's Chinese grandmother's recipe. You can make the dish spicier with more pepper or serve it with Vietnamese chili or dipping sauce.
Marinate. Mix 3/4 to one cup of honey, hoisin and soy sauce to taste (1/4 cup or more each.) Add cup of Shaoxing wine or dry sherry, 2 smashed and minced garlic gloves, tablespoon of ground ginger, teaspoon of five spice powder, hot ground pepper if you like, generous white pepper. Rub it over the meat/poultry. Marinate overnight (or at least a couple hours) in refrigerator.
An appetizer plate of olives, chips, cheese and sardines can make a light holiday meal. |
Make a quick glaze by bringing the excess marinade and drippings, plus a couple large spoons of honey to a boil.
Generously brush the meat/poultry/tofu with the glaze and give it a blast of heat to char it. Slice and enjoy!
Set your sights on something new, daring and exciting for the new year. Here we are on NCL's new cruise ship Viva. The Speedway is a three-level race track. |