THE SCENE: I knew it was time but I secretly hoped to fail. “Can I help you?” the fishmonger asked. He was bright eyed and eager. His apron was starched. “I am making ceviche and need a very fresh piece of Mahi-Mahi.” Please, oh please, I thought, scanning the fish case. Please let him say they don’t have any. “We don’t carry sushi-grade fish,” he said, shaking his head. He looked genuinely disappointed. “Oh, ok. Well, thanks anyway” I turned on my heel, giving Ava a little wink. But, before I could step away, another voice called out – “You don’t need sushi-grade fish to make ceviche.” I cautiously looked back over my shoulder. His name tag said Josh. He was a little scruffier than the first guy, maybe a few years older, and he was definitely not wet behind the ears. I turned to face him. He repeated himself “You don’t need sushi-grade fish to make ceviche. You just need really fresh fish.” He picked up a slab of mahi mahi and brought it right up to his nose. …
Read More
Serves 4 People all over Polynesia eat this rich, sweet dessert. It’s uber simple to throw together – just take care to not overcook the bananas, lest they become mushy. Mushy is a big time banana fail. I never met anyone who loved mushy bananas. Do you? TIP: This amount of coconut milk can easily cook more bananas – perhaps up to 8 small red bananas. I only needed 4 for our small family though. Ingredients: 4 small red bananas or 2 regular bananas 1/4 tsp salt (or just a pinch) 1/3 cup sugar 1 (13.5 oz) can of coconut milk Method: Are you a coconut fanatic? Good. Get ready! In a saucepan big enough for your bananas, add coconut milk, sugar,… … and a little salt. Bring this lovely mixture to a simmer and stir to dissolve sugar. Add the bananas (you can use whole bananas or slice them in bite-sized pieces). Simmer gently for 2-4 minutes (do not overcook or the bananas will become mushy). You really just want to warm them through. …
Read More
Serves 4 (as an appetizer) Until Kokada entered my life, ceviche was uncharted territory for me. Raw fish dishes are definitely not native to my hometowns – Boston, Atlanta, Paris, or Luxembourg – they’re really more of a tropical item. (Is it weird to say I have more than one hometown? It’s all I know…) I had my reservations about consuming raw fish in landlocked Tulsa, Oklahoma – but, after taking a big sniff, the fishmonger assured me the mahi-mahi was fresh. What a flavor sensation it is – mild fish swimming in a blast of tart lime juice and cloaked in creamy coconut milk. I added a bit of hot pepper to give even more dimension, but you can use regular green peppers if you’d prefer. TIP: Ask your fishmonger to skin the fish and remove its bloodline. TIP 2: If you have leftover coconut milk from a can, use it to make some Grilled Corn with Coconut Milk. Ingredients: 1/2 lb fresh mahi mahi (skinned & bloodline removed) 2 limes, juiced 1/4 tsp …
Read More
Do you ever, in the midst of clipping your fingernails, start wondering about the meaning of life? Do you ever, while tweezing those stray hairs, start wondering “who am I, anyway?” Do you ever, while watching a movie, start thinking about what food your soul might be made up of? The other night we watched “Cold Souls,” an offbeat film about the possibility of removing the soul and freezing it until needed again. The main character (played by Paul Giamatti) extracts his soul only to find out it looks exactly like a chickpea. A chickpea. It made me laugh. Then, rather abruptly, I stopped laughing. “Wait a minute,” I thought “What food might mine be made of?” A flood of possibilities crossed my mind- basically my favorite foods – but none seemed suitable. Basalmic vinegar is too tart and runny, artichokes are too prickly at heart, garlic is too stinky. I simply couldn’t decide. Fiji’s Answer One look at Fiji’s flag and I could tell – they’ve already figured out their answer. But they didn’t …
Read More
Serves 6-8 I’ll be honest – I’ve spent the better part of my life avoiding corned beef. It seemed messy, unwieldy, and way too, well,… meaty. Global Table has a way of taking me out of my comfort zone, though. Turns out this one pot dish is super easy and wickedly tasty. Today we’re making a Fijian version. Their special twist is a hearty helping of curry powder. If you’d like to make it even more Fijian, try swapping the potatoes with taro root and/or chunks of yucca. Also, Fijians would typically make this dish with canned corned beef – but I wanted to go the extra mile for Saint Patrick’s Day! Thanks Fiji. Ingredients: 4 lb piece of corned beef 1-2 Tbsp Homemade Curry Powder water, to cover 2 onions, cut in large chunks 2 large carrots, cut into 1.5 inch pieces 6 medium potatoes (yukon gold), quartered Method: Get a pot large enough to hold your meat (and, eventually, all your veggies). If I had a big cast iron pot, that’s what I …
Read More
Makes about 1/4 cup Curry powder isn’t just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman’s curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. Except maybe ice cream. This version ended up quite a bit different than Bittman’s, most notably because of a little extra cardamom and a bit less fennel seed. I’m just not that into fennel. If you’d like more heat, try mixing in extra cayenne until you get a blend you like. If you want bonus points, toast and grind each spice individually – you’ll be able to toast the spices more evenly and you’ll also have better control of the grind. You know… unless you have a little Miss Ava to keep up with. Ingredients: 2 tsp black peppercorns 2 tsp ground turmeric 2 tsp coriander seeds …
Read More
“He who plants a coconut tree, plants food and drink, vessels and clothing, a habitation for himself and a heritage for his children.” – South Seas Proverb I love this quotation. Not only does it show the importance of the coconut in the region, but it also shows a deep regard for one’s family and the future. Of course, it also makes me think of sweet Miss Ava. If there were a tree I could plant that would afford Ava all of these same luxuries my hands would be blistered from the effort of digging 500 trees. For now, I’ll have to continue passing on the heritage of our world’s countries, one by one. Fijian Curried Corned Beef & Veggies [Recipe] A hearty pot filled to the brim with potatoes, carrots, onion and corned beef. Oh, and a healthy dose of curry powder, too. Fijians love canned corned beef, but in honor of St. Patty’s Day I went all out and bought a fresh piece of corned beef. Homemade curry powder [Recipe] Golden, fragrant and mildy …
Read More
“Bula” my dear friends. That’s Fijian for “Hello, live life fully.” And I really mean it. I hope you take risks – get the courage to talk to your cute neighbor, be brave enough to speak up when someone is in need, and spread love with every action. Make an effort to look past the superficial. In the wake of the sunami, which set Fiji on red alert this weekend, Fijians certainly were not worried about what brand shoes they were wearing (if they ever worried about this at all). They were cherishing each moment – each second – with family and loved ones. Yes, wake up each morning and say “Bula.” Your conviction will be contagious. And eat some Fijian food while you’re at it. You’ll be delighted by the variety … Fan-curry-tastic Because she was a former British colony, British-ruled Indians came to Fiji and spread a love for all things curry. My eyes almost fell out when I read that they happen to love curried corned beef (you know, what with St. …
Read More
This is meal #9 in my personal challenge to eat one meal from every country in the world. “What’s wrong?” I asked. For the third time Keith waved his hand over $50 dollars worth of kangaroo meat to feel the grill. “I don’t know why the grill isn’t hot,” he muttered, “It’s just warm. It won’t get hot. The grill should be hot. I think it’s out of gas.” I looked over at our friends who were expecting their first taste of kangaroo any minute. A few glanced back at me. I felt my neck get hot and repressed the urge to get mad. The grill had not even been on 10 minutes. The irony? For the last three days Keith and I had this exact conversation at least five times: Me: “Do we have enough gas for the grill?” Keith: “I don’t know.” Me: “We’re having 15 people over. We’re going to use a lot of gas.” Keith: “Yeah.” Me: “You don’t think we need any gas?” Keith: “Yeah. Maybe.” Hosting tip of the …
Read More
Serves 8 We had great fun with the Aussie Burger at our barbecue. Follow my tips to help you if you are expecting a big group of people. The pickled beetroot is a lot like pickle, so don’t be shy! Ingredients: 8 hamburger buns 8 beef patties (or turkey) Toppings (all to taste): cooked bacon sliced cheddar cheese red onion, sliced thin into rings tomato, sliced thin pickled beetroot (beet), sliced thin lettuce pineapple rings 8 fried eggs, sunny side up Method: 1. Grill beef patties on a hot grill until done to your preference. A minute or two before taking the meat off of the grill, top burgers with bacon and cheese. Toast buns on the grill. 2. Assemble burger in the order given, starting with bacon and ending with eggs. Enjoy! TIPS: How to make fried eggs for a crowd Oil a sheet pan or cookie sheet. Heat an oiled griddle over medium high and crack eggs on it. Cook until white is set on the bottom, but top is still translucent. Move eggs …
Read More
Serves 10 The longer kangaroo ages, the stronger the flavor. If you like less gamey meat, purchase frozen kangaroo. To keep the meat moist and tender, marinate overnight and don’t cook too long. This recipe produced meat that tasted a lot like steak (to me). Ingredients: 2.5 pounds kangaroo loin, cut into 1″ cubes skewers – about 20 1 large mango 1/2 pineapple cubed or pineapple tidbits Mango marinade: 1/2 cup whole milk yogurt 1 cup mango juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Pineapple marinade: 1/2 cup whole milk yogurt 1 cup pineapple juice 2 garlic cloves, crushed 1 tsp salt 1/2 tsp black pepper Method: 1. Divide kangaroo between 2 containers. I made more mango than pineapple, but you can do whatever works for your family. 2. Make the two marinades. Add one marinade to each container. Stir to combine. Cover and refrigerate overnight or for about 8 hours. 3. Soak wooden skewers a few hours before grilling for as long as you want but at least an …
Read More
Serves 8-10 This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy plain, with jam and butter, or dunked in chicken noodle soup. This recipe can safely be halved. Ingredients: 8 cups flour 1 Tbsp salt 1/4 cup baking powder 1/4 cup sugar 2.5 cups milk, plus more as needed Method: 1. Preheat oven to 425F. Grease a lasagna pan with butter or vegetable oil. 2. Add salt, baking powder, and sugar to a small bowl. Whisk to combine. In a large bowl, whisk together flour with the other dry ingredients until evenly distributed. Add milk and stir with a wooden spoon to form a stiff dough. Some extra milk may be needed, but take care not to make it too wet. 3. Press evenly into pan. Cut lines 1/4″ into the dough with a sharp knife. 4. Bake for 25 minutes or until golden. Serve hot or room temperature. Australian Damper Bread Votes: 2 Rating: 3 You: Rate this recipe! Print Recipe This dense frontier bread is traditionally cooked in hot campfire …
Read More
