Recipes from the TBI Team
Simple Sunday Dinner
I’m a big believer in the “less is more” culinary philosophy taking root in high-end kitchens these days. At many of the world’s finest resorts and clubs, the traditional European cuisine of years past—heavy with cream sauces and root vegetables—is being replaced with the fresh taste of simplicity. It’s a delicious trend—and a healthy one, to boot.
In my travels overseeing Palm Beach Media Group’s portfolio of luxury resort magazines, I always get to know the chefs because I myself enjoy cooking. They’re always friendly and eager to discuss their craft, and they’re great sources of information about the latest trends. In fact, the ones we work with usually help establish the trends that other chefs follow.
Almost universally, they say simplicity is best when it comes to cooking—just use top-quality ingredients and let them shine on their own without fancy adornment. That influences my own approach to cooking. Sunday dinners for my family usually involve some kind of traditional comfort food, but, feeling inspired by the world’s top chefs, I’m not afraid to experiment within the genre.
I’ll often combine these three recipes into one fabulous Sunday dinner at my house, putting a flavorful Asian spin on a grand American tradition. It’s fun, easy to do, and your friends and family might think you’re the next Wolfgang Puck.
— Jason Davis
Jason Davis is editor of special publications for Palm Beach Media Group, and editor at large for Tampa Bay Illustrated.
Honey-Ginger Roast Chicken
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8 to 12 cloves)
1/2 cup peeled, grated fresh ginger root
Chicken pieces (approximately 6 pounds total)
DIRECTIONS
Cook honey, soy sauce, garlic and ginger root in a small saucepan over low heat until honey is melted. Place chicken in plastic zip-top bag. Pour in sauce. Marinate in refrigerator at least four hours; overnight is better.
Preheat oven to 350 degrees. Arrange chicken in one layer in shallow baking pan, skin side down. (You may need more than one baking pan.) Cover pan(s) tightly with aluminum foil and place in oven for 30 minutes. Discard leftover marinade.
Remove chicken from oven. Remove foil from pan(s), turn chicken skin side up, and raise oven temperature to 375. Return chicken to oven, bake uncovered for 30-35 minutes or until skin turns dark brown and crispy. Allow to rest 5-10 minutes before serving.
Green Bean Salad
1/2 pound green beans, trimmed
2 tbsp finely chopped fresh parsley leaves
2 tbsp chopped red onion
2 tsp walnut oil or olive oil
1 tsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper
Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4 minutes. Transfer to a serving bowl.
Whisk oil, vinegar and mustard together. Pour onto green beans. Top with red onion and parsley. Season with salt and pepper. Toss lightly. Serve warm or at room temperature.
Jasmine Rice with Mint
Jasmine rice, prepared
2 tablespoons finely chopped fresh mint leaves
Prepare jasmine rice as directed on package. Chop mint leaves just before serving, and toss with rice.
