En español | The best New Year's Eve I've ever had was in 2005, the year my son Ryder was born. My wife had to have a cesarean section, and I remember the nurse coming to us and saying, "Would you like him to be a New Year's Eve baby or a New Year's Day baby?" We chose New Year's Eve, and he's every bit the boy you'd expect to have on a day like that. Ryder is nonstop. He likes to stay up late. He has posses of buddies. He's a real party kid. He is very much my child.
Every year when we're home in Santa Rosa, Calif., we have a New Year's Eve party. Everyone brings their RVs and trailers, and they park in the field behind our house. The kids play, and we build a bonfire and cook a big meal. I'll usually make a Dungeness crab stew — kind of like an Italian bouillabaisse with red wine and the fresh crab. I'll slow-roast a couple of prime ribs for a few hours, too, and serve that with the crab stew and sourdough bread and a salad. It turns into cooking all day and part of the night.
Then the kids go to bed, and we stay up and celebrate the new year. I'm not the kind of guy who wants to go to a big party in the city. The fun all revolves around my kids and my family.
Nor Cal Cioppino (Seafood Stew)
- 4 cups diced yellow onions
- 1 1/2 cups thinly sliced fennel
- 1 cup chopped red bell pepper
- 1/2 cup minced garlic
- 1/4 cup olive oil
- 1/2 cup tomato paste
- 1 1/2 cups red wine
- 6 cups tomato sauce
- 1/2 cup clam juice
- 1/4 cup fresh lemon juice
- 4 cups water
- 2 bay leaves
- 2 tablespoons red chili flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 ounce Sambuca liqueur
- 4 pounds Dungeness crab, cleaned, cooked and broken into 4 pieces
- 2 pounds littleneck clams, cleaned and scrubbed
- 2 pounds firm white fish, like cod or halibut, cut into 2-inch pieces
- 2 pounds shrimp, shells on, deveined
- 1 cup coarsely chopped Italian parsley leaves
In a large stockpot over medium heat, sauté the onions, fennel, bell pepper and garlic in the olive oil until lightly browned. Add the tomato paste, wine, tomato sauce, clam and lemon juices, water, bay leaves, red chili flakes, oregano, basil, salt, pepper and liqueur to the vegetables and simmer for 1 hour. Add the crab and simmer for 20 to 30 minutes. Add the clams and simmer for 5 minutes, then add the cod or halibut and cook 4 to 5 minutes more. Do not stir. To finish, add the shrimp; cook for 3 to 4 minutes, until they turn pink. Stir in the parsley and serve.
Nutrients per serving: 685 calories, 91g protein, 48g carbohydrates, 5g fiber, 10g fat, 320mg cholesterol, 2,896mg sodium
Guid-Moc-Shoe (aka Sweet Corn Maque Choux)
- Olive oil, for lightly coating vegetables
- 3 ears of fresh corn on the cob, preferably white, with husks
- 1 red bell pepper
- 1 green bell pepper
- 1/4 pound bacon, diced
- 1 red onion, diced
- 1 yellow onion, diced
- 1/2 jalapeño, diced
- Salt and pepper, to taste
- 3 celery stalks, diced
- 3 tablespoons all-purpose flour
- 1/4 cup white wine
- 3/4 cup low-sodium chicken stock
- 1/4 cup Roma tomatoes, diced
1. Lightly oil the corn and roast on a grill or grill pan. Meanwhile, char the bell peppers on an open burner flame or oil them lightly and char under the broiler. Let the corn cool, remove the husks, and cut the kernels from the cobs. Peel and dice the bell peppers.
2. In a large sauté pan over medium heat, add the bacon and cook until crispy, then remove from the pan and drain on a paper towel–lined plate. Add the onions, jalapeño and bell peppers to the bacon fat and sauté for 3 minutes. Season with salt and pepper.
3. Add the corn and celery and sauté until the celery is al dente. Add the flour and stir until lightly browned. Add the white wine and chicken stock and cook until the sauce thickens. Stir in the tomatoes and serve.
Nutrients per serving: 158 calories, 7g protein, 25g carbohydrates, 4g fiber, 4g fat (1g saturated fat), 7mg cholesterol, 833mg sodium
Szechuan Green Beans
- 2 cups plus 1 tablespoon canola oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1/4 cup soy sauce
- 1 ounce hot chili garlic sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon mirin or white wine
- 1/2 teaspoon sesame oil
- 1 teaspoon chopped, fresh cilantro leaves
- 1 pound green beans, cleaned
- 2 tablespoons chopped peanuts
- 1 tablespoon chopped, fresh parsley leaves
1. Heat 2 cups canola oil to 350°F in a medium Dutch oven.
2. In a medium saucepan, sauté the ginger in the remaining 1 tablespoon canola oil for 2 to 3 minutes. Add the garlic and sauté for another minute, until it turns light brown. Quickly add the soy sauce, chili sauce, rice wine vinegar, hoisin, mirin or white wine, sesame oil and cilantro.
3. Fry the green beans in the heated canola oil for about 45 seconds, or until the beans turn dark green. Remove, strain and add to the saucepan.
4. Garnish with peanuts and parsley; serve.
Nutrition per serving: 88 calories, 2g protein, 10mg carbohydrates, 2g fiber, 5g fat (0g saturated fat), 0mg cholesterol, 434mg sodium
Recipes courtesy of Guy Fieri, who is the host of Diners, Drive-Ins and Dives; Guy's Grocery Games; and Rachael vs. Guy: Celebrity Cook-Off, all airing on the Food Network.
Originally published Dec. 2013/Jan. 2014
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