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home recipes from their travels-and
Scott Goetz and Dalton Cole prefer to bring
then plan a party around them. "I like to bring the experience
back and share it with our friends," says Scott, a travel writer who has made a number of treks to Southeast Asia and loves to re-create his favorite dishes once he's back in Los Angeles. On the menu this afternoon: a passion fruit cocktail ("passion fruit is everywhere in Bali," he says), Vietnamese spring rolls, a Thai-style beef-noodle curry, and Balinese banana-leaf-wrapped snapper.
But the theme goes way beyond the food: Scott and Dalton enjoyed their trip to Bali so much that they've imported the aesthetic into their backyard. When redoing the landscaping, they decided on a modern Asian style that reminded them of the lush surroundings on their travels.
"The backyard doubles our living space," says Scott. There's an outdoor living room with couches and a coffee table, an outdoor dining area, a pillow-lined lounge
space in a grass-roof hut, and, no surprise, an outdoor kitchen with a built-in barbecue and wok. The surrounding garden is a
virtual pantry with banana leaves, kaffir lime leaves, lemongrass, and passion fruit. So as you can imagine, this backyard is party central. Today, the usual bunch is over for a barbecue-a taste of Scott and
Dalton's latest finds. "There's a great link between travel and food-the food is
something that comes home with you," says Scott.
Host Dalton Cole pours an Atsatian
perfect with the trash, spicy food, RIGHT: A few flowers and candles float in brass bowls from: Thailand Banana for easy, relaxed centerpieces. OPPOSITE:
leaves (from the backyard) enclose the snapper during cooking, resulting in moist, flavorful fish; beef and noodle curry and a refreshing pineapple and cucumber salad go nicely alongside.
FROM LEFT: For dessert,
bananas are dipped in a rice flour and
sesame seed batter, deep-fried, and
paired with coconut ice cream; Dalton and Scott get a lot of use out of their outdoor cooking area, complete with its big gas grill and 60,000 BTU wo~; Pineapple, Cucurnber, and Green Onion Sa1ad;great food and good times with guests Andy Olson, Lies! Maggiore Hemming, and Kayren Butler.
Combine 3 cups
cups thawed frozen passion fruit juice concentrate,
~~ cup fresh lime juice,
cup thawed frozen pineapple juice concentrate,
and 1 tablespoon
blue euraeao liqueur in a large pitcher. Scoop out the fruit
(with seeds) from 8 ripe pa.5.sion fruits, add to pitcher, and stir to blend, Mix in 1 quart chilled club soda. Pour into 8 glasses filled with ice.
WHAT TO DRINK:
made 1 day ahead. Cover rolls with damp paper towels, wrap in foil, and chill.) Cut rolls in half; serve with sauce. CHICKEN SATAYS ON LEMONGRASS SPEARS WITH PEANUT SAUCE MAKES 16 PEANUT SAUCE 1 cup old-fashioned (all natural) smooth peanut butter
V2 cup low-salt chicken broth V4 cup unseasoned rice vinegar 3 tablespoons palm sugar· or dark
until thickened, about 2 minutes. Season with salt and pepper. Transfer to small bowl. (Can be made 3 days ahead. Cover; chill. Microwave on low setting until lukewarm and stir well before serving.) FOR CHICKEN:Grind first 7 ingredients in processor to coarse paste. Heat oil in medium skillet over medium heat. Add paste to skillet; do not clean processor. Saute paste until just brown, about 5 minutes; transfer to large bowl and cool. Add chicken and salt to processor; grind coarsely. Mix chicken into paste in bowl. Press V4 cupful of chicken mixture around thick portion of 1 lemongrass stalk in 4-inch-long sausage shape, leaving 1 inch of stalk end exposed. Repeat with remaining chicken mixture and stalks. (Skewers can be made 1day ahead. Place on plastic-lined baking sheet, cover, and chill.) Spray grill with nonstick spray and prepare barbecue (medium-high heat). Grill satavs until chicken is cooked through, turning often, about 8 minutes. Serve with warm peanut sauce. G.RILLED GINGER-LIME SNAPPER IN BANANA LEAVES The kaffir lime leaves and fresh ginger strips subtly flavor the fish, but they're not meant to be eaten. WHAT TO DRINK: Alsatian Riesling. 8 SERVINCS 8 12x12-inch pieces of frozen banana leaves.v thawed 6 large green onions, cut into matchstick-size strips 16 tablespoons matchstick-size strips peeled fresh ginger
WITH SWEET AND SPICY SAUCE With these and the chicken satavs. serve the Passion FruitPineapple Vodka Coolers (see above). MAKES 8 SAUCE 2 tablespoons minced red Thai chiles or red jalapeno chiles with seeds 2 tablespoons minced shallots 2 tablespoons tamari soy sauce= 2 tablespoons fresh lime juice 1 tablespoon fish sauce (narn pia or nuoc naml= 1 tablespoon palm sugar· or dark brown sugar ROLLS 8 8- to 9-inch-diameter rice-paper rounds
V2 pound cooked peeled shrimp,
brown sugar 2 tablespoons tamari soy sauce= 2 tablespoons minced fresh ginger 2 teaspoons hot chili sauce or paste (such as sambal oelek or srlracha) 1 teaspoon turmeric CHICKEN lV2 cups sliced shallots (about 10)
V2 cup shredded dried unsweetened
chopped cup matchstick-size strips peeled carrot cup mung bean sprouts
V2 cup sliced fresh mint leaves V2 cup sliced fresh cilantro leaves
112 cup chopped fresh cilantro
2 green onions, cut into matchsticksize strips
6 garliC cloves, peeled
3 double-leaf kaffir lime leaves,>
thinly sliced 2 serrano chiles, stemmed FOR SAUCE: Mix all ingredients in bowl. (Can be made 1 day ahead. Cover; chili.) FOR ROLLS: Dip 1 rice-paper round into bowl of warm water to soften, about 20 seconds. Place on work surface. Repeat with 3 more rounds. Divide half of shrimp, carrot, sprouts, herbs, and green onions among rounds, arranging on bottom third. Fold up bottoms, fold in sides, and continue to roll up, enclosing filling. Repeat, making 8 rolls. (Can be FOR PEANUT SAUCE: Stir all ingredients in small saucepan over medium heat Nonstick vegetable oil spray 1 l-inch cube peeled galangal· or fresh ginger, chopped 2 tablespoons vegetable oil 2 pounds boneless chicken thighs with skin, cut into l-inch pieces 1 teaspoon salt 16 whole lemongrass stalks=
16 double-leaf 8 6-ounce 4 teaspoons
2 bunches (about) fresh cilantro red snapper fillets Asian sesame oil
13- to 14-ounce can unsweetened coconut milk 1/4 cup fresh lime juice 4 teaspoons fish sauce (narn pia or nuocnam)*
2 cups 1/2-inch cubes peeled seeded cucumber (from 1 pound) 2 large green onions, chopped 2 tablespoons salted roasted peanuts
Blanch 1 banana leaf piece in large pot of boiling surface. water 1 minute; place on work tablespoon ginger strips, sprigs in center bed for fish.
1/2 cup chopped
in large bowl cucumber, and
to blend. Add pineapple, 3/4 pound thin dried Chinese egg noodles 1 tablespoon Asian sesame oil
Place 1 rounded
green onions; toss. Season with salt and pepper.
green onions, 1 tablespoon 1 lime leaf, then 4 cilantro of banana leaf, forming
(Can be made 3 hours ahead.
Cover; chili.) Sprinkle with peanuts.
Place steak cornstarch vegetable in large bowl; add and toss to coat. Heat oil in large nonstick skillet ginger,
Sprinkle 1fillet with salt and pepper; place atop aromatics. Drizzle with V2 teaspoon each
COCONUT ICE CREAM
sesame oil. Top with same amount of green onions, cilantro. ginger,
over high heat. Add shallots, curry paste, and turmeric;
lime leaf, and
stir 1 minute. pink,
of banana leaf over
Add steak; stir-fry about 4 minutes.
until no longer Add coconut
1/2 cup rice flour* 1/3 cup all purpose flour 3 tablespoons 1/2 teaspoon 1/2 teaspoon sesame seeds salt baking powder
fish; fold in sides and roll up, enclosing fish. Wrap fish packet in foil. Repeat with remaining ingredients.
milk, until Mix in
lime juice, and fish sauce. Simmer sauce thickens, cilantro. about 4 minutes.
(Canbe made 8
(medium-high until fish is just 6 minutes per
hours ahead. Refrigerate.)
Prepare barbecue heat). Grill foil packets opaque in center, about
Season with salt and pepper. cook noodles in large
1/2 cup (about) cold water 4 large firm but ripe bananas, peeled, cut on slight diagonal 1/2-inch-thick slices Vegetable Powdered Coconut cream Whisk first to blend. If needed, oil (for deep-frying) sugar or pineapple-coconut ice into
pot of boiling salted water tender, stirring often.
Drain; toss with atop noodles.
side. Remove foil; serve fish in leaves.
sesame oil. Serve curry
COCONUT .BEEF CURRY ON
CHINESE EGG NOODLES
PINEAPPLE, CUCUMBER, AND
GREEN ONION SALAD
tvs-pound flank steak, halved lengthwise, thinly cut crosswise on slight diagonal 1 tablespoon 3 tablespoons 1/2 cup chopped 1 tablespoon ginger 1 tablespoon cornstarch vegetable shallots minced peeled fresh Thai red curry paste= oil
1/4 cup unseasoned
in large bowl
1/4 cup palm sugar* or dark brown sugar 2 tablespoons ginger minced peeled fresh chiles,
Whisk in V2 cup cold water. whisk in more water by
thick batter stir to
2 red Thai chiles or red jalapeno halved, seeded, thinly sliced 1 teaspoon Asian sesame oil
forms. Add banana slices; gently
coat. (Can be made 2 hours ahead. Let
stand at room tempereture.)
Pour enough saucepan Attach oil into heavy large to reach depth of 1V2 inches. to side
4 cups 1/2-inch cubes peeled cored fresh pineapple (from 1 large)
of pan and heat oil over medium-high heat to 350°F. Working 3 or 4 coated cook untiljust fritters minutes. fritters in batches, add
banana slices to oil and golden brown, separating about 4
Using slotted to paper towels.
spoon, transfer Sift powdered
sugar over. Serve with ice cream .•
Ingredients marked with an astel'isk can be found in the Asian foods seetten
at specialty foods stores,at Asian markets, or at kalustyans.com.