I’ve always thought of Yakitori as the Bad Boy cousin to Teriyaki. He rides a Harley and he isn’t sweet, except in a kind of dangerous complicated way. This feast is the bad boy of Japanese BBQ. These skewers of little umami bombs have a wonderful tension between deep soy flavors from the Dark Soy (we use the Chinese version of Dark Soy, less salt, more aging), the tasty fresh unique flavor of sake, the nutty sesame, and the complex layered sweetness of the mirin.
Paella is the signature meal of Spain, a national pride, and yet almost no one fully agrees on what it is or how is should be made. It is a controversial meal for many reasons… starting with the simple fact that it is a huge shallow pan loaded down with complex and expensive ingredients which completely vary from home to home, town to town, restaurant to restaurant, and from region to region in Spain. Paella in Madrid is very different from that in Seville. But at the same time, like Bouillabaisse from France, Paella is a classic meal so identified with the soul of the country that it naturally comes laden with emotion, memory, tradition, pride, and a sensory longing for the authenticity of the time and place of one’s upbringing.
This is one of Rebekah’s signature feasts and one of my absolute favorites. Everything about it is sumptuous and savory and exotic, even the clay vessel it’s made in. The word “Tagine” is used for both the vessel and the meal itself, and a Tagine can be made in a myriad of ways, depending on the available ingredients. This recipe calls for chicken but we have also made it with rabbit and lamb, both of which are fabulous. Rebekah cans the Meyer lemons in wide mouth pint jars and stores them in the refrigerator for about six months, or up to a year, before use. Over that time, as they preserve, the Meyer lemon skins become butter soft and creamy, and the salted juices thicken, developing an ethereal but penetrating aromatic liqueur which has the consistency of syrup. Along with the saffron, green olives, ginger and roasted peppers, they fill the house with an intoxicating fragrance.
Jambalaya is illusive at its heart. It is, in essence, a rice meal… but that’s just the canvas the Cajuns use to paint one of their masterpieces. The rice is there to absorb all the umami juices of the meats and shellfish and seasoning, and in some ways, this meal is the coming together of the two traditional factions of the Cajun people, the Rice Cajuns and the Bayou Cajuns. The Rice Cajuns are those folks who, early on in their resettlement, were able to acquire slightly higher land in the interior, on which rice flourishes. For the folks living on these farms, pork and chicken were just as likely to be on the dinner table as Mud Bugs, turtles and shrimp, which the Bayou Cajuns netted for a living. So Jambalaya is a meal that combines all the traditional strengths of the Cajun people, and finding the authentic ingredients is crucial.
Early in the Tenth Century, the Moors of North Africa conquered Sicily and for more than 200 years they transformed the cuisine of this ancient, once Greek island. To this day, many of the classic Sicilian meals trace their origin to the highly sophisticated Moors, who brought with them oranges and lemons, rice and saffron, cloves and nutmeg, raisins and cinnamon, and crucially they brought couscous to soak up all those exotic flavors. I have always loved the aromatic and intoxicating spices and aromas of the cooking of North Africa, and this meal is a fusion of that exotic cuisine with this haunting and somehow tragically beautiful rugged land called Sicily.
Piccata is an Italian style of cooking in which either veal or chicken is pounded flat into cutlets, dipped in egg whites, dredged in flour and Parmigiano cheese, and then pan fried. Like all Italian cooking, very fresh and high quality ingredients are the secret. We find that Parmigiano Reggiano that has been aged two to three years makes a big difference, as well as extra rich chicken bone broth, free range air chilled chicken thighs (much richer tasting than chicken breasts), and high quality virgin olive oil. The combination of creamy young artichoke hearts and a lemony butter sauce make this meal a crowd favorite. And if that crowd is your family and close friends, this meal will be the one they barge back into the kitchen for… to ask for seconds and thirds, and most of all, for more sauce.
With all the startlingly fresh and evocative flavors of the best Thai street foods, this festive tasty feast will easily feed a crowd, who are likely hovering around the BBQ. Seared over flames, whether gas BBQ, charcoal or wood coals, these meatballs are literally packed with all the ingredients that make Thai food so irresistible… lemongrass, coconut, mint, fish sauce, lime, peanuts, cilantro, ginger and garlic… and rice noodles to soak up all that goodness. They are umami bombs wrapped in crunchy lettuce. Basically Bangkok in the back yard.
This feast is a charred meat umami bomb straight out of West Texas, originally made in the 1800’s with beef strip steaks… in fact sometimes cowboys were paid in meat and not money. Those were tough times, and it was a harsh rugged job. So if you want to cowboy up, this is the real deal. Serve with salsa, sour cream, cilantro leaves, guacamole and warm tortillas. And several ice cold beers.
I searched many years for a stuffed grape leaf that was mind blowing… and I never found one. I wanted Dolmathakia that was exploding with the flavors of Greece… lemon, dill and garlic, Greek oregano and mint from the hills above Santorini, and spicy sausage that tasted handmade. One day our son Tyler came home from having dinner with his buddy down the street, and he spoke with wonder about the stuffed grape leaves he had been served by that Lebanese family. So of course we went straight over there and asked the cook for the secret of her grape leaves. She reluctantly revealed the secret ingredient, after much imploring…