Forget the Necktie & Grilled Vietnamese Beef

You’ve got five days to get it together, so, don’t blow it. And by it, I mean Father’s Day. If you are suddenly caught unawares, don’t worry you are not alone. Father’s Day is probably the most overlooked or just plain forgotten holiday in the whole panoply of fêtes, festivals and celebrations. Mom gets brunch, cards and flowers. If we remember, Dad gets another necktie.

In the era of business casual, most men, spend their days in Dockers and button-down shirts. The pants are always navy blue. Although the shirts are always light blue, they generally come in a variety of strips, checks and plaids. If he’s retired, your dad has probably traded in his navy blue trousers for khaki and button-downs for golf shirts. Working or retired, most dads have not worn a necktie more than a handful of times since 1998. Of course, there are exceptions. There are always exceptions. While politicians, talk show hosts, bankers and Wall Street wonders are the most obvious tie wearers, there could be others.

That’s not to say that a beautiful necktie is not appreciated. In fact, I’m proud to say, I gave my dad his favorite tie, pale yellow with light blue catboats. However, it was ages ago, 1998 or maybe 1997, and it wasn’t for Father’s Day. It was a Christmas gift. I can’t say for certain, but there is a good chance I neglected him that Father’s Day. (In my defense, I was living an ocean away.)

Anyway, about that favorite tie, it may be twenty years old but he still likes it enough to find an excuse to wear it once if not twice a year. I suspect that it would be near impossible to find one to replace it. Any new necktie would just join the pile he never wears but refuses to throw away. Most are boring navy blue with equally boring stripes. One has catboats but they sail across a dark, drab background.

All right then, if ties are out, what’s in?

How about socks? Think ridiculously bright colors, stars, stripes or polka dots. A beautiful pair of socks will add a little life to dad’s wardrobe. If he’s the conservative type, you might point to Bush 41. The former president has a spectacular collection of socks. My oldest niece gave Dad a couple of fun pairs for Christmas a few years ago. They are his party socks and he loves them.

Something to eat or drink? Here you have an endless list of possibilities from a bottle of dad’s favorite bourbon to a trio of intriguing hot sauces or mustards. If he can’t start the day without a great cup of Joe, then a pound of really good coffee sounds like a plan. Then again, you can help him get his grill on by signing him up for the steak of the month club.

Maybe you should give him the gift of time together? Instead of a book he’s already read or a shirt that doesn’t fit, plan an experience you can share together. Think about what your dad might like to do or see and make it happen. If he loves baseball, take him to Fenway. Fine wines – find a tasting and spend an evening sipping and spitting together. Wannabe chef – sign the two of you up for a cooking class. History buff – walk the Freedom Trail with him. You see, it’s not so hard.

Happy Father’s Day and bon appétit!

Grilled Vietnamese Beef
Give your favorite steak-and-potatoes man a taste of Asia this Father’s Day. Trying new things will keep dad young. Serve the beef with jasmine rice. Enjoy!

Serves 8
8 cloves garlic, finely chopped
5-6 limes
4 tablespoons soy sauce
4 tablespoons fish sauce
3 tablespoons olive oil
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper to taste
3 pounds tenderloin filets or sirloin steaks, trimmed
1-2 red onions, cut in half and then in 1/4-inch wedges
1-2 tablespoons extra virgin olive oil
12 ounces arugula
1 cup cilantro leaves
1/2 cup mint leaves, cut in julienne

Make the marinade: put the garlic, juice and zest of 2 limes, soy sauce, fish sauce, olive oil and brown sugar in a bowl, season with salt and pepper and whisk to combine.

Put the beef in a large flat dish and the onion in a bowl. Add about 3/4 of the marinade to the beef and the remainder to the onions. Flip the beef to coat and toss the onions. Flipping and tossing once or twice, cover and refrigerate both for up to 4 hours. Remove from the refrigerator about 30 minutes before grilling.

Prepare a charcoal or gas grill; the fire should be medium hot.

Remove the steaks from the marinade and shake off any excess. Place the steaks on the grill and cook for 2-3 minutes per side for rare and 4-5 minutes per side for medium rare. Transfer to a cutting board, let the beef rest for 5-10 minutes and then cut across the grain in thin slices.

While the beef rests, drain and transfer the onions to a grill basket. Grill, stirring from time to time, until tender-crisp, 4-6 minutes.

Put the juice of 1 lime and the extra virgin olive oil in a large bowl, season with salt and pepper and whisk to combine. Add the arugula, cilantro and mint and toss to combine.

Cut the remaining limes into wedges.

Transfer the greens to a large platter or individual plates, top with beef and onions, garnish with lime wedges and serve.

Print-friendly version of this post.

One Year Ago – Grilled Steak with Mushrooms, Onions, Garlic & Rosemary-Balsamic Glaze
Two Years Ago – Grilled Potato Salad
Three Years Ago – Maple-Bourbon Pork Ribs
Four Years Ago – Gravlax with Tarragon-Caper Mustard Sauce
Five Years Ago – Salsa Verde
Six Years Ago – Crunchy Slaw with Cilantro, Mint & Peanuts
Seven Years Ago – New Potato Salad with Gorgonzola
Eight Years Ago – Spicy Hoisin Wings
Nine Years Ago – Grilled Steak & Potato Salad

Or Click Here! for a complete list of and links to all the recipes on this blog!

How will you celebrate Father’s Day? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Advertisements

Don’t Jinx It & Lettuce Cups with Stir-fried Chicken & Vegetables

I haven’t seen so many teeth in all my life. Okay, that might be an exaggeration but it’s been just about year since I’ve seen so many and such big smiles. More or less everyone was beaming last Wednesday. At least for a day, it was not just summery, it was a perfect summer day. Blue sky, low humidity and eighty-five degrees, you can’t beat it. And it was only May!

Now here’s the question – what exactly was that perfect summer day all about? Was it a harbinger of more to come, a tease or a blip on the National Weather Service radar? Who knows? It doesn’t really matter. The challenge is simple – DON’T JINX IT. Come on; don’t play innocent. You know what I’m talking about – we’ve all got a million examples, some more memorable than others.

Here’s one … the first time I dressed down for casual Friday. To set the scene – it was long before I reinvented myself and became a plucky freelancer. Only a small handful of women executives worked in my employer’s European operations. I was one of them. On that particular Friday morning, I’d been out the office for at least a week and I was dragging. Half asleep, I grabbed a mug of coffee, threw on a pair shorts and headed out the door. Yes shorts, take your pick; you can blame it on the nineties or jetlag. Anyway, I was no sooner at my desk that a colleague asks me to meet with his client. Oh, and not just any client, a stuffy, British, pinstripe-type and I’m dressed like Gidget on her way to a pep rally.

Need more proof? Well, a few years later I was on the fence, dithering back and forth on whether to stay or leave Geneva. I ferreted around, investigated a few job leads but nothing looked promising. Deciding it wasn’t going to happen anytime soon, I upgraded and bought new stereo equipment. Within three months, I was house hunting in California and the stereo was on the Swiss equivalent of Craig’s list.

The list goes on. You finally get the car washed and it rains on the drive home. There’s six inches of new powder and it’s still snowing. You lie, call in sick and head to the mountain. A half mile from the ski slopes, you slide off the road and wreck the car. It’s overcast but you don’t bother bring an umbrella to your kid’s soccer game. It doesn’t rain; it snows. You only run into your arch nemesis or an old flame on bad hair days. You sell Babe Ruth to the Yankees for $125,000 and wait eighty-four years before winning another World Series. Like I said, the list goes on and on and on.

So what does all this jinx stuff have to do with summer weather in May? Simple, if you want it to last; don’t jinx it! In other words, don’t go running to the hardware store to buy a new air conditioner. Don’t drag the grill out of the garage and onto the patio. Leave the lawn furniture on the screen porch. Don’t swap out your winter and summer clothes. Sure, it’s a pain but day-by-day, dig through your storage containers to find a t-shirt, a pair of shorts and those sandals you love. If you want good weather to hold, you’ll keep tripping over that plastic box at least through Memorial Day. Flag Day, even the summer solstice, would be safer.

For the next month, maybe two, always bring your umbrella and bon appétit!

Lettuce Cups with Stir-fried Chicken and Vegetables
One of my after-the-movies, go-to restaurants took this off the menu a year or so ago. It is a great addition to any tapas-type meal. Time to add it to my regular repertoire. Enjoy!
Serves 8

1/4 cup dry white wine or chicken broth or a mix of both
2 tablespoons hoisin sauce
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon or to taste sambal oelek or sriracha
1 teaspoon salt
1 teaspoon sugar
Vegetable oil
1/2 large onion, finely chopped
2-3 carrots, finely chopped
8 ounces mushrooms, trimmed and finely chopped
3 cloves garlic, minced
1 (1-inch) piece fresh ginger, peeled and minced
2 1/2 pounds boneless, skinless chicken breasts, finely chopped*
1 cup water chestnuts, finely chopped
About 1 cup loosely packed cilantro leaves
2-3 scallions, thinly sliced
About 1/4 English cucumber, peeled, seeded and chopped
About 1/2 cup roughly chopped toasted cashews
Inner leaves – Boston or romaine lettuce, trimmed

Make the sauce: put the wine, hoisin sauce, vinegar, soy sauce, fish sauce, sambal oelek, salt and sugar in a bowl and whisk to combine. Set aside.

Heat a little vegetable oil in a large skillet or wok over medium high heat,
add the onion and carrot and sauté for 1 minute,
add the mushroom and sauté 2-3 minutes,
add the garlic and ginger and sauté for 1 minute,
add the chicken and sauté for 3-5 minutes.

Add the water chestnuts and sauce and cook, stirring, until the chicken is cooked through and the liquid has been reduced down and absorbed, 2-3 minutes.

Transfer the chicken to a serving platter and sprinkle with cilantro, sliced scallions, cucumber and cashews. Let everyone help themselves to lettuce and spoon chicken and veggies into the leaves. Fold the lettuce leaf around filling and enjoy.

* You can use ground chicken if you want to save a little time.

Print-friendly version of this post.

One Year Ago – Crostini with Cucumber, Radish & Feta
Two Years Ago – Crostini with Fig, Stilton and Walnuts
Three Years Ago – Rhubarb Crumb Cake
Four Years Ago – A Duo of Aiolis
Five Years Ago – Pork Tenderloin Medallions with Mushrooms & Mustard Sauce
Six Years Ago – Crunch Salad with Apples & Grapes
Seven Years Ago – Grilled Mustard Pork Chops
Eight Years Ago – Rhubarb Crisp
Nine Years Ago – Spicy Grilled Steak

Or Click Here! for a complete list of and links to all the recipes on this blog!

What will you do to ensure the sun keeps shining? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Mud Season Weekend Special

Raining, snowing or a clear blue sky, I like to cook dishes from sunny climates during mud season. Think cheery recipes from the Caribbean, Asia and the Mediterranean. Friends and family will love the change. Here are a few suggestions to help you through a muddy weekend:

Let’s start with a few dips inspired by the Mediterranean. You love my Artichoke Pesto, and Baba Ganoush and Feta-Walnut Spread. Pita chips and some fresh veggies will make great dippers. Want to add a nibble or two? Try one or both of my favorites – Roasted Almonds or Spicy Olives.

Heading to the table, make the switch to south Asia with a flavorful soup. Either my Curried Carrot Soup or Curried Eggplant Soup would be a terrific choice.

Now, on to the main event. Serve up a little spice with my Vindaloo Chicken. Complete the dinner with spoonfuls of Roasted Cauliflower and basmati rice.

For dessert, think strawberries. They’re on sale at my local supermarket. Simply delicious, you will love my Strawberries with Yogurt Cream. That said, if you can find some rhubarb, you must try my Strawberry-Rhubarb Soup.

Have a great weekend and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus! © Susan W. Nye, 2018

Surviving Mud Season & Vindaloo Chicken

A week ago Monday, the day dawned with about six inches of cement-like snow in the yard. Only the day before, cheery crocuses were blooming and an inch of two of daffodils had broken ground. It was a bit disheartening to say the least and I wasn’t alone in my dismay.

Everyone had a joke. Mother Nature forgot to tell Father Time it was spring. It’s not the 15th of April, it’s 106th of January. After all, if we don’t laugh we might cry. The snow did raise a few hopes. Would it put a damper on next month’s black flies? (Unfortunately no, a hard frost in May will do that but not snow in April.)

I don’t know why these April storms surprise us. Perhaps we are in denial and only pretend to be surprised. After a few decades away, I admit I more or less had forgotten about New Hampshire’s snowy Aprils. However, my return to reality was swift and sure. The last one hundred or so miles of my journey home were in a snowstorm – it was  April 22.

Let’s face it; we live in a land known for its many seasons. In late October or early November, almost-winter begins. It is followed by winter. Winter is a great time for those of us who like to ski or snowshoe. Unfortunately, around the time the lifts close, still-winter or mud season begins. Spring, for all intents and purposes, is nonexistent.

Okay, I will grudgingly admit it. Sometime in late May or early June, we are not-so-blessed with a few days of black fly infested spring. Finally, there is a wonderful burst of summer, followed by a glorious fall. As lovely as these two mini seasons are, they are just that – mini. Together they barely make up a third of the year.

When it comes to surviving mud season, here’s what I got. It ain’t much but it’s about the best I can offer:

Defy all logic and smile. Smile, even if your car gets stuck in the slush or you loose a sneaker in the mud. It’s hard to be unhappy when you are smiling. If you don’t believe me, try it. Still not convinced? Well, then leaf through a pile of old Scientific Americans; the proof is in there somewhere.

Buy a ridiculously colorful raincoat and an even brighter pair of wellies (also known as rain boots.) It’s okay if they don’t match. Both will keep you dry and make you laugh. It’s hard to be unhappy when you are laughing. (See above for proof.)

If you can, get out of town, if only for a weekend or a day. You don’t need to go all the way to the Bahamas or Hawaii for a change. Spend some time in the city – any city will do. When was the last time you visited a museum? It’s been a while hasn’t it? How about shopping and lunch in a smart café? Indulge a bit; you deserve it.

Happy mud season and bon appétit!

Vindaloo Chicken
When New Hampshire turns muddy, I have a yearning for dishes from warmer climates. Curry is one of my favorites. Enjoy!
Serves 6-8

6-8 bone-in chicken thighs
Kosher salt and freshly ground pepper
Vegetable oil
6-8 tablespoons Vindaloo Paste*
1 large onion, chopped
4-6 carrots, chopped
1 bay leaf
1/2 cup dry white wine
1 1/2 cups (14-15 ounce can) unsweetened coconut milk
1 cup or more chicken stock
1 pound baby spinach
1 1/2-2 cups basmati rice
1/2 cup chopped cashews, toasted

Preheat the oven to 375 degrees.

Pat the chicken dry and season with salt and pepper. Heat a little oil a large, deep skillet over medium-high heat. Starting skin-side down, sear the chicken for about 2 minutes per each side. Remove the chicken from the pan and reserve.

Put the Vindaloo Paste in the pan and cook, stirring, for about 1 minute. Add the onion and carrots and cook, stirring often, until the onion is translucent. Add the bay leaf, stir in the white wine and simmer until reduced by half. Stir in the coconut milk and chicken stock and bring to a simmer.

Return the chicken to the pan with any juices and wiggle the pieces down into the vegetables.
Transfer the pan to the oven and cook, uncovered, for about 45 minutes or until the chicken is cooked-through and nicely browned. Check the pan after about 30 minutes and add more chicken stock if necessary.

While the chicken braises, cook the rice according to package directions.

Remove the chicken from the pan, arrange in a deep serving platter and cover to keep warm.

Return the skillet to the stove and place over medium-high heat. Add the spinach in handfuls, toss to coat with sauce and cook, stirring, until all the spinach has wilted, 2-3 minutes.

Spoon the vegetables and sauce around and over the chicken, sprinkle with cashews and serve with basmati rice.

* You can find Vindaloo Paste in specialty stores, online and in some larger supermarkets … or you can make your own.

Vindaloo Paste
Makes about 1 cup

1 tablespoon turmeric
1 tablespoon coriander
1 tablespoon cumin
2 teaspoons fennel seeds
1 1/2 teaspoons cardamom
1 teaspoon fenugreek seeds
1 teaspoon sea salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground pepper
1/4 teaspoon cloves
6 cloves garlic, peeled and roughly chopped
1 (2-inch) piece fresh ginger, peeled and roughly chopped
2-4 or to taste fresh bird’s eye chilies, chopped
1 cup loosely pack fresh cilantro
1/4 cup crushed tomatoes
About 1/4 cup vegetable oil

Put the spices and seeds in a small food processor and pulse to combine and grind the seeds.

Add the garlic, ginger, chilies and cilantro and pulse to chop and combine. Add the crushed tomatoes and process to combine.

Add the vegetable oil and process until the mixture forms a smooth paste.

Print-friendly version of this post.

One Year Ago – I Love Lime Pie
Two Years Ago – Quinoa Salad
Three Years Ago – Latkes
Four Years Ago – Cheddar-Sage Biscuits
Five Years Ago – Peanut-y Chocolate Chip Cookies
Six Years Ago – Espresso Brownies
Seven Years Ago – Lemon Scones
Eight Years Ago – Shrimp with Jicama Slaw
Nine Years Ago – Pork Mole
Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you have a plastic pollution solution? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Winter Olympics Weekend Special

Uh oh, I’m feeling a little achy, my throat is a little scratchy and my nose is stuffy. With any luck, it’s a blip. Without that luck, it could be a weekend on the sofa. Thank goodness, the Olympics are on. There will be plenty to watch.

Hopefully, your immune system is holding up better than mine. After all the Olympics are a terrific excuse for a watch party and delicious dinner with friends. Buffet or around the table, you choose. Either way, here are a few ideas for a tasty Olympic feast with a bit of Asian flair:

Let’s start with a tasty appetizer, maybe two. There couldn’t be a better time to give my Savory Korean Pancakes a try. Need more? Let everyone help themselves to a beautiful platter of fresh vegetables, Roasted Shrimp and Peanut-Sesame Dipping Sauce?

Start your dinner with a lovely salad. Can I suggest – Spicy Cucumber & Radish Salad or Thai Salad.

Now, for the main course. How about a delicious combination of Hoisin Pork Ribs with Quick Braised Asian Vegetables and Dandan Noodles.

Ready for dessert? Green tea or ginger ice cream and/or fresh fruit works. If you’d like to take it up a level, you might like to try my Ginger Crème Brûlée or Fresh Berries with Creamy Lime Custard. Neither is Korean or even Asian but both are delicious!

Have a great weekend and bon appétit!

For a complete list of and links to all the recipes on this blog Click Here!!

What’s up with you this weekend? I’d love to hear from you! Let’s get a conversation going.

Want more? Click here for more seasonal menus!

Photo courtesy of  IOC Media © Dave Thompson/IOC. All content exclusive of IOC photo © Susan W. Nye, 2018 

Fun Facts – Winter Olympics Edition & Quick Braised Asian Vegetables

The Olympics trace their origin back to 776 BC in Olympia, Greece. The first celebration honored Zeus and featured only one athletic contest, a 600-foot run. Adding competitions along the way, the festival continued for almost twelve centuries. After a 1,503 year break, the modern Olympics debuted in Athens in 1896. Feeling a bit left out, snow and ice enthusiasts put together the first Winter Olympics in Chamonix in 1924.

A lot has changed since then. Sixteen nations competed in Chamonix; there will be ninety-two at PyeongChang. Nigeria is making history with two firsts at the Winter Olympics. Competing in the bobsled and skeleton, the team of three will be both the first Nigerians and the first women to represent Africa at a Winter Olympics. Ecuador, Eritrea, Kosovo, Malaysia and Singapore will also compete in their first Winter Games. Meanwhile, a doping scandal has banned Russia. Clean athletes can participate under the generic Olympic flag.

There will be a few new events at the PyeongChang Games taking it over the top with more than 100 medal events. When it comes to winter medals, you can’t beat Norway. In spite of its small population, just over five million people, little Norway has earned 329 winter medals. That’s more than any other country.

The estimated cost for the PyeongChang Games is a hefty $12.9 billion. Yes, that’s billion with a B. As impressive as the number is, it doesn’t compare to the cost of the Sochi Olympics, a whopping $51 billion. Only one city has had the audacity to reject the honor of hosting the Olympics. Denver won the bid for the 1976 Winter Games but, after looking at the price tag, the people of Colorado voted it down.

Athletes from the divided peninsula of North and South Korea will join forces for a joint Olympic team. They will march together under a unified flag in the opening ceremony. Athletes from both sides of the demilitarized zone will train together. The women’s hockey team will take it one step further and send a unified team out onto the ice. It is not the first time an Olympics has united a divided country. West and East Germany competed together in 1956, 1960 and 1964.

Fielding the largest winter team ever, the US is sending 242 Olympians to South Korea. These athletes hail from coast to coast and thirty-one different states. Four are from our very own New Hampshire. Four more are immigrants from Ghana, South Korea, England and Canada. The youngest member of Team USA is Vincent Zhou, one of six seventeen year olds and a figure skater. The oldest US Olympian, Brian Gionta, is still playing hockey at thirty-nine. Speaking of hockey, anyone who remembers the miracle on ice at Lake Placid in 1980, stay tuned. The National Hockey League will not break for the games so NHL players will not skate at PyeongChang.

The Olympics can be a family affair. Seven sets of US siblings will compete in PyeongChang. Twins Jocelyne and Monique Lamoureux play hockey for the US while the Brandt sisters are on different teams. Hannah is a forward for the US and Marissa plays defense for the unified Korean team. Adopted and brought to the US at four months, Marissa will play under her birth name Park Yoon-Jung. Seven more athletes are following their parent’s footsteps, including skiing great Barbara Cochran’s son Ryan. Then there is the Caldwell cross-country ski dynasty. Patrick will be at PyeongChang, his father competed in 1972, 1976, 1980 and 1984 and grandfather in 1952.

Enjoy the games! Wishing all of our athletes the joy of victory and bon appétit!

Quick Braised Asian Vegetables
A great side dish for your Olympics viewing party. Enjoy!
Serves 8

Vegetable oil
8-12 ounces mushrooms, trimmed and sliced
Sea salt and freshly ground pepper
1/2 onion, finely chopped
1 carrot, peeled and finely chopped
1-inch piece ginger, peeled and finely chopped
2 cloves garlic, minced
1 tablespoon or to taste sriracha
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 cup chicken stock
About 1 1/2 pounds bok choy, trimmed and roughly chopped
1 red bell pepper, cut in match sticks
1 tablespoon sesame oil
1-2 scallions, thinly sliced
Cilantro leaves

Lightly coat a large wok or skillet with vegetable oil and heat over medium-high. Add the mushrooms, season with salt and pepper and sauté until lightly browned. Remove from the pan and reserve.

Add a little more oil to the skillet. Add the onion and carrot and sauté until the onion is translucent. Add the ginger, garlic and sriracha and cook for 2 minutes more. Add the vinegar, soy sauce, fish sauce and chicken stock, bring to a simmer, reduce the heat and simmer for 10-15 minutes.

Raise the heat to medium-high, return the mushrooms to the pan, add the bok choy and bell pepper and toss to combine. Stirring frequently, cook until the vegetable are tender, 3-5 minutes.

Drizzle with sesame oil and toss to combine, garnish with scallions and cilantro and serve immediately.

Printer-friendly version of this post.

One Year Ago – Scrod Florentine
Two Years Ago – Lemon Risotto with Spinach & Herbs
Three Years Ago – Black Bean & Beef Chili
Four Years Ago – Coq au Vin
Five Years Ago – Crostini with Beef Tenderloin & Stilton
Six Years Ago – Flatbread with Mushrooms, Caramelized Onions & Spinach
Seven Years Ago – Lemon Cheesecake
Eight Years Ago – Pork Tenderloin with Mushrooms
Nine Years Ago – Raviolis in Broth with Meatballs & Escarole

Or Click Here! for a complete list of and links to all the recipes on this blog!

What is your favorite winter Olympic event? Feel free to share!

Opening ceremony photography courtesy of www.olympic.org.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018

Show Me a Hero & Pa Jun – Savory Korean Pancakes

The Olympic Games are an amazing tradition. Since the first winter Olympics in Chamonix, they have been a mix of spectacle and pomp, grit and determination, joy and misery. Last week, I saw the movie I, Tonya. It’s about the Olympics and so much more. Although this dark comedy is laugh out loud funny, it is also a tragedy. Of all the Olympians who have come and gone, I’m guessing that none has more lasting name recognition than Tonya Harding and Nancy Kerrigan.

That got me to thinking. Hundreds of skiers, skaters, lugers and more have risen to the top of their game. Some have even climbed to the top of the podium while others have adorned a Wheaties box. But how many do we remember and for how long? For almost one hundred years, these stellar athletes have stirred our national pride and captured our hearts. Many hold our attention for a minute, some for a generation but few stay with us forever.

In this fast moving world, will our grandchildren and great grandchildren know the names Apollo Ohno and Shaun White? For that matter, before the movie, had we all but forgotten Tonya and Nancy?

Here are ten Olympians. How many do you recognize without sneaking a peak into Wikipedia? How many do your kids recognize?

Dick Button
Peggy Fleming
Dorothy Hamill
Eric Heiden
Charles Jewtraw
Kit Klein
Andrea Mead Lawrence
Phil Mahre
Penny Pitou
Picabo Street

At one time, these gold medalists appeared on the front page of every newspaper. They were the lead story on the evening news. Men admired them, women adored them and little girls with sparkly pink pads and pencils lined up for autographs. They were our heroes.

Show me a hero and I’ll write you a tragedy. F. Scott Fitzgerald wrote these words in one of his notebooks in 1945. I won’t bet on it but I’m thinking Tonya’s story would have baffled F. Scott. Like many of his heroes, she was from the wrong side of the tracks. Raised in an abusive home out in Oregon, she was far removed from Fitzgerald’s world of gilded New York apartments and mansions on Long Island Sound.

Tonya loved to skate and was an exceptionally fierce and unconventional competitor. Defiant of the norms, she still wanted what we all want – love, respect and … why not … recognition and acclaim. Performing a perfect triple axel in 1991, the bad girl became a hero. But not for long. She didn’t just fall, she fell hard and lost it all. Tonya was remarkable athlete, an Olympian and a US champion but in the end, she became that saddest of fates, a punchline.

Wishing you the joy of continued victory and bon appétit!

Pa Jun – Savory Korean Pancakes
A delicious nibble to enjoy while watching the Olympics!
Serves 8

Spicy Korean Dipping Sauce (recipe follows)
1 bunch scallions, thinly sliced
1 cup grated cabbage or coleslaw mix
1 carrot, grated
2 cloves garlic, minced
Sea salt and freshly ground pepper to taste
2 eggs
1/2-1 cup water
1/2 cup flour
Vegetable oil

Make the Spicy Korean Dipping Sauce (recipe follows) and set aside while you make the pancakes.

Preheat the oven to 150 degrees.

Put the vegetables in a bowl, season with salt and pepper and toss to combine.

Put the eggs and 1/2 cup water in a bowl and whisk until well combined. Add the flour and continue whisking until smooth. If necessary, add more water.

Pour the batter over the vegetables, toss to combine and let everything sit for about 10 minutes.

Lightly coat a large skillet or griddle with oil and heat over medium.

Working in batches and adding more oil as necessary, place spoonfuls (a small ice cream scoop works well) of batter onto the griddle. Fry until golden and cooked through, about 3 minutes per side. Drain the pancakes on paper towels and keep warm in a 150 degree oven.

Serve immediately with Spicy Korean Dipping Sauce.

Spicy Korean Dipping Sauce
1 clove garlic, minced
3 tablespoons soy sauce
3 tablespoon unseasoned rice vinegar
1 tablespoon fish sauce
1 teaspoon sugar
1/2 teaspoon or to taste Asian chili sauce
1/2 teaspoon or to taste toasted sesame oil

Place all the ingredients in a bowl and whisk to combine.

Printer-friendly version of this post.

One Year Ago – Spaghetti with Mushrooms & Bacon
Two Years Ago – Oven Braised Chicken with Mushrooms, Onions & Garlic
Three Years Ago – Capellini with Lobster & Caviar
Four Years Ago – Sour Cream Cupcakes with White Chocolate-Cream Cheese Frosting
Five Years Ago – White Chocolate Mousse with Raspberry Coulis & Fresh Raspberries
Six Years Ago – Mixed Greens with Roasted Beets & Lentils
Seven Years Ago – Chicken Niçoise
Eight Years Ago – Greek Pizza
Nine Years Ago – Triple Threat Brownies

Or Click Here! for a complete list of and links to all the recipes on this blog!

What is your favorite winter Olympic event? Feel free to share!

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2018