Hispanic holiday feasting
Hispanic holiday feasting Dishes to share and recipes to pass on during the giving season.
By Anna Gamboa
DECEMBER 2013 - JANUARY 2014
The late chef Ed Quimson always enjoyed the Christmas season. Never mind if it meant being overworked preparing holiday spreads and hams for other people—for him, it was an occasion to share blessings, good food and company. Best known for innovative Filipino-Spanish dishes and for sharing his menu, we at HealthToday are helping pass on these recipes for your enjoyment—while emphasizing their healthy twists, of course.
Lead the Yuletide toast with a refreshing sangria loaded with antioxidants or resveratrol from the red wine. It packs a bubbly boost from lime soda, and a happy zing from chopped orange and apple bits. An ardent lover of boiled food paired with patis and rice, the chef dreamed up Paella Tinola—a dish which synthesizes Asian influences with a Hispanic favorite. Often comparing the dish to Hainanese chicken rice, the chef once described it this way: “Imagine all the flavors of the tinola [in the] paella [instead of having soup stock].”
Famous for his Iberian Chicken, a recipe he had tirelessly shared and taught countless times, Quimson had always cautioned with a naughty wink that many may possess the recipe and the steps to do it—but very few can inject the food they prepare with love like he can. Here’s wishing happy holiday food preparations for all you HealthToday readers—and your enjoyment in making these dishes for a special occasion.