Fans the world over know Chef Masaharu Morimoto for his steady demeanor even in the midst of pandemonium in kitchen stadiums for Iron Chef and Iron Chef America. But few may know the Japanese chef recognized for his inspirational interpretation of Western-Japanese fusion cuisine originally had his sights set on a career playing major league baseball in Japan. When a shoulder injury sidelined his athletic ambitions, Morimoto changed course, earning culinary acclaim in his native Hiroshima and eventually becoming a star on a global level. Morimoto Waikiki at Waikiki Edition, a luxury hotel brand by Ian Schrager and Marriott Hotels, is the latest in his growing roster of signature eateries.
Angry chicken Serves 4
For the chicken:
2 3½- to 4-pound chickens, quartered
1 cup spicy yogurt marinade (recipe follows)
Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Pour spicy yogurt marinade over the chicken. Turn the chicken pieces to make sure they are all evenly coated. Cover and refrigerate for at least 8 and up to 24 hours.
About 1 hour before you plan to serve the chicken, preheat the oven to 450 degrees. Remove the chicken from the marinade and arrange the pieces on one or two half-sheet pans. Discard the chicken marinade.
Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter and tent with foil to keep warm.
For the spicy yogurt marinade:
1⁄2 teaspoon black peppercorns
1⁄2 teaspoon cumin seeds
1⁄4 teaspoon coriander seeds
1⁄4 teaspoon cardamom seeds
1 teaspoon chili powder
1⁄2 teaspoon garam masala
1⁄2 teaspoon salt
11⁄2 cups hot sauce, preferably Frank’s
11⁄3 cups plain yogurt
1⁄2 cup heavy cream
1⁄3 cup soy sauce
Grind the peppercorns, cumin, coriander seeds and cardamom in a spice grinder. Transfer to a medium bowl. Add the chili powder, garam masala and salt. Add the hot sauce, yogurt, cream and soy sauce; whisk until smooth and well blended. Divide the marinade into two equal parts.
For the sauce:
2 cups chicken stock
1 cup spicy yogurt marinade
For the garnish:
1 fresh lime
While the chicken is roasting, boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup. Whisk in the reserved 1 cup of spicy yogurt marinade and cook just until heated through (do not boil or the yogurt will separate). Keep the sauce warm.
Presentation: Pour the sauce around the roasted chicken. Serve with lime wedges to squeeze over the chicken.
Tuna pizza Serves 4
For the pizza:
4 7-inch flour tortillas
2 tablespoons extra virgin olive oil
1⁄2 cup eel sauce (available in Asian grocery stores)
10 ounces sashimi-quality tuna, thinly sliced
2 jalapeño peppers, seeded and thinly sliced
1⁄2 cup thinly sliced red onion
1⁄2 cup halved cherry tomatoes
1⁄3 cup pitted Kalamata olives
Anchovy aioli (recipe follows)
Baby cilantro, for garnish
Set a cast-iron grill pan over medium heat. Brush each tortilla lightly on both sides with olive oil. Brush 2 tablespoons of the eel sauce over one side of each tortilla. Grill for 1 to 2 minutes, flipping constantly, until crisp. Rotate 90 degrees and grill for 1 to 2 minutes, until crisscross marks appear and the tortillas are fairly crisp. Turn the tortillas over and grill until the second side is crisp, 1 to 2 minutes. Transfer to a wire rack to cool.
For the anchovy aioli:
2 egg yolks
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons anchovy paste
1⁄4 teaspoon soy sauce
1⁄4 cup extra virgin olive oil
1⁄2 cup vegetable oil
Salt and freshly ground black pepper, to taste
In a food processor, combine the egg yolks, vinegar, lemon juice, anchovy paste and soy sauce. Blend well. With the machine on, add the olive oil and vegetable oil in a slow, thin stream, processing until mixture is emulsified and thick. Season with salt and black pepper.
Presentation: Arrange the tuna slices over the tortillas. Scatter the jalapeño peppers, red onion, cherry tomatoes and olives over the tortilla. Drizzle anchovy aioli decoratively over the pizza. Garnish with baby cilantro.
Daikon pasta Serves 4
1 pound fresh daikon
1 141⁄2-ounce can plum tomatoes
3 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
11⁄2 to 2 teaspoons sugar
1 teaspoon salt
1 tablespoon fresh basil, chopped
Salt and freshly ground black pepper, to taste
With a vegetable peeler, remove the outer skin of the daikon; discard the skin. Continue to peel down the length of the vegetable, removing the daikon in long, narrow ribbons, which look like noodles. Soak the daikon pasta in a bowl of cold salted water for 15 to 20 minutes.
Meanwhile, make the tomato-basil sauce. Drain the tomatoes, reserving half of the juice. Squeeze the tomatoes through your fingers to mash them and combine with the juice; there will be about 2 cups.
In a heavy medium saucepan, heat the oil over medium-high heat. Add the onion and garlic and sauté until softened but not browned, about 3 minutes. Add the tomatoes and their reserved juice, the sugar and the salt. Boil vigorously, stirring often, until the sauce is thick, 10 to 15 minutes. Stir in the basil and season with salt and pepper to taste.
Drain the daikon pasta ribbons and dry them on a kitchen towel. Add daikon to the sauce and toss gently over medium heat, taking care not to break the pasta ribbons. Cook just until heated through, about 1 minute. Serve immediately.
Pleasant weather, autumn foliage and vibrant flowers are among the many delights awaiting nature lovers at botanical gardens and arboretums across the United States. However, some of these green spaces take on additional color this month and through Halloween when enterprising gardeners, landscape architects, management and other creative minds cast a spell with themed environments running the gamut from spooky to utterly bewitching.
Many small- and medium-sized businesses face time and budget constraints when organizing corporate hotel travel for employees. To address this problem, IHG® Business Edge emerged as a cost-free business travel solution for small- to medium-sized enterprises, offering travel managers exclusive access to enticing perks, handpicked educational resources and comprehensive company travel metrics. IHG Business Edge connects our loyal customers to our portfolio of 5,800 hotels and resorts across 18 brands in more than 100 countries.
For travelers who love all things autumn, Crystal Springs Resort, New York City’s closest destination resort, features special offers and experiences to meet the demands of everyone’s fall bucket list. Located only 80 minutes outside New York City in Sussex County, New Jersey, Crystal Springs Resort offers a quick getaway to enjoy fall foliage. Are any of these new offers or experiences on your bucket list?
It’s time to start dreaming of your next trip. Here’s some destination inspiration for you. Take a visual journey with us through these historic (and famous) cemeteries in Europe.
Reconnecting the World: GBTA Convention 2023 Spotlights the Vital Role of Business Travel and In-Person Connection
In an increasingly digital and interconnected world, the Global Business Travel Association (GBTA) Convention remains an indispensable platform for business travel industry professionals seeking to make the most of the power of face-to-face connections. Taking place August 13–15 in Dallas, the 2023 GBTA Convention provides the unique opportunity for professionals and companies to join visionaries, thought leaders and industry experts for meaningful networking, cutting-edge insights and inspiring innovation.
At the entrance to the fishing village of Les Goudes, a 40-minute drive south of Marseille facing the Mediterranean, is Tuba Club. Nestled in a historic seaside building,with its laid-back restaurant and sun-splashed terraces it is a perfect hideout for locals and international visitors who can actually find it.
There’s no doubt the northern lights are awe-inspiring and spectacular. Unfortunately, they’re also fickle and fleeting, and despite your best-laid plans of checking this item off your bucket list, sometimes Mother Nature’s luminescent show just doesn’t cooperate. But one cruise line has a new fail-safe in place.
Learning more about our readers’ travel habits and preferences ensures Global Traveler delivers the content you desire. As the travel industry has adapted and changed over the last few years, it’s more important than ever to connect. To best meet your short- and long-term travel content needs, please help us!
Think you need a degree in sailing to enjoy a yachting holiday? Dream Yacht Worldwide, a leader in yacht charters, wants you to relax and enjoy the journey. Newly expanded to include the British Virgin Islands, Martinique, Tahiti and the Seychelles, the "Easy Crewed” offered by Dream Yacht Worldwide also include charter options in Greece and Croatia.