One of the fun things about being part of a rather eccentric family is that we get to make up our own traditions. My husband can't eat honey-baked ham (which I don't like anyway). He hates turkey and most "normal" holiday foods. Our children like spicy foods; he doesn't. Several family members have various food allergies. It's always been a challenge to come up with main dish and several side dishes that everyone will like and eat.
Several years ago the idea hit us: why are we sticking to one main dish? We've had dim sum in San Francisco and tapas in Spanish restaurants, so why not borrow from the tradition of many little main dishes instead of one?
This Christmas the menu was unintentionally multicultural. My husband wanted wings from our favorite Chinese restaurant. I had ordered tamales from the local Hispanic cultural association. Have to have something with spinach in it for the picky daughter, so what about spanakopita? Son-in-law wants something lowfat and spicy. Hm... there's that Ecuadorian shrimp ceviche dish that I had in New Orleans in October -- wonder if I can find a recipe for that?
Over a period of several weeks, the menu grew to ridiculous proportions and included not only those things, but an assortment of old-fashioned Southern dishes for the least adventurous among us:
- Spanish bean and chorizo tapas
- Ecuadorian ceviche of shrimp
- Dragon wings (chicken wings from the Chinese restaurant)
- spring rolls
- tamales
- spanakopita
- pulled pork barbecue
- potato salad
- sausage-cheese balls (the kind made with Bisquick)
- artichoke and spinach dip with crackers
- hummus and pita wedges
- and an assorted tray of cheese cubes, pickles, and olives.
I wondered if we'd have enough to feed five people.
As it turned out, it was a good thing that I'd done so much overpreparation. I ended up with bronchitis on Christmas Day and we're still eating leftovers because I haven't felt like cooking since then.
I thought the most successful dish of the evening was the chorizo and beans tapas.
Chorizo and Beans, Tapas Style
* 3 tablespoons extra-virgin olive oil, divided
* 2 medium carrots, minced
* 1 large red onion, peeled and minced
* 1 1/2 tablespoons minced fresh thyme
* 1/4 teaspoon crushed red pepper
* 3 ounces Spanish-style chorizo, finely diced
* 3 10-ounce packages frozen baby lima beans
1* cup dry white wine
* 1/2 cup reduced-sodium chicken broth
* 3 cloves garlic, minced
* 1 tablespoon sherry vinegar
* 1/2 teaspoon kosher salt
Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrots, onion, thyme and crushed red pepper and cook, stirring, until beginning to brown, 6 to 8 minutes. Stir in chorizo and cook, stirring occasionally, until heated through, about 5 minutes more. Add lima beans, wine, broth and garlic and cook for 5 minutes, scraping up any browned bits. Cover and cook over medium-low heat for 20 minutes. Remove from the heat and stir in the remaining 2 tablespoons oil, vinegar and salt. Let stand for at least 10 minutes before serving.
The ceviche was less successful. I had great hopes of that dish, but it didn't turn out like the flavors I remembered.
Ecuadorian Ceviche
* 1 lb. shrimp, peeled and cleaned
* 1 large tomato, roasted peeled and seeded
* 2 jalapeno peppers, roasted peeled and seeded
* 2 red peppers, roasted peeled seeded
* 1/2 medium onion, roasted
* 3/4 cup fresh lime juice
* 1/2 cup fresh orange juice
* 1/4 cup tomato juice
* tabasco sauce to taste
* 1 small tbs. sugar
* salt
Place cleaned shrimp into a pot of boiling water for 2 minutes (no longer) then remove to an ice bath. Place all other ingredients in the blender and liquefy. Pour the mixture over the shrimp and chill.
I think the orange juice threw off the taste. This was sweeter than I remembered, so next time I'll try it with just lime juice.
Oh, and don't forget if you make this -- use gloves when you are peeling the jalapenos.