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.
As many people working remotely look for a combination of work and play, Mission Point on Mackinac Island in Michigan reimagined its flexible meeting space into a safe and efficient remote working environment, offered complimentary to guests. With its Mission Point Daycation offer, guests also receive one Shepler’s ferry ticket, one half-day Mission Point bike rental, one round at The Greens of Mackinac and one $25 food and beverage voucher.
Finding a beachfront Punta Cana all-inclusive resort for all ages can be daunting when you want to take home great memories with loved ones but also experience a sophisticated escape. Now, you can have both thanks to a new resort: Finest Punta Cana.
Hyatt Regency Maui Resort and Spa’s Aloha Now, Travel Later is a virtual wedding offer for couples looking to have a unique virtual wedding now before celebrating with their loved ones in person in the future. Couples can select from a variety of Hawai’ian-inspired experiences — such as hula dancers and a live beach feed — as part of their virtual ceremony and celebration. The couple then receives 20 percent off any future in-person wedding or banquet-style event if it takes place by Nov. 30, 2021. Pricing starts at $3,500. The resort has 100,000 square feet of space; learn more by emailing [email protected].
Save money on future trips to Thailand with the Tourist Authority of Thailand’s Buy Now, Stay Later offer. A multiphase reopening of Thailand’s borders to foreign tourists is scheduled to begin Aug. 1, and will begin in geographically secluded provinces. The Buy Now, Stay Later offer allows travelers to buy hotel bonds that increase in value over time. Travelers can connect with included hotels to buy bonds in $100 increments; bonds purchased today for $100 will be worth $150 following a 60-day-plus maturation period. Learn more.
Looking for a truly unique travel experience and considering a new vehicle? The Volvo Overseas Delivery Program is the perfect solution to create your own adventure of a lifetime. Volvo allows you to custom order your new automobile tailored to fit your needs and desires. They will fly you to Sweden to pick up your Volvo so you can drive and explore Scandinavia and Europe on your terms for up to two weeks.
STAPLES Center in Los Angeles joins a growing list of facilities to achieve GBAC STAR facility accreditation from the Global Biorisk Advisory Council. Dubbed the gold standard of prepared facilities, GBAC STAR provides third-party validation that organizations undertake thorough cleaning, disinfection and infection prevention. Other facilities with the accreditation include Hard Rock Stadium in Miami; Orange County Convention Center in Orlando; and Overland Park Convention Center in Overland Park, Kansas.
The Tourism Authority of Thailand’s Los Angeles Office announced a new initiative for would-be travelers waiting for the green light. The Buy Now, Stay Later: Thailand launch comes on the heels of Thailand’s foreign travel restrictions extending until further notice.
According to the U.S. Small Business Administration’s Office of Advocacy, small businesses create two-thirds of net new jobs and account for nearly 48 percent of the U.S. private sector workforce. And small- and medium-sized businesses outpace all other sectors as one of the fastest-growing in the United States. InterContinental® Hotels Group (IHG) goes above and beyond to create opportunities for this segment with its IHG® Business Edge program, voted Best Small- to Mid-Sized Business Program in Global Traveler’s 2019 GT Tested Reader Survey awards.