First We Surf, Then We Eat

Jim Kempton

Description

Jim Kempton has spent his life traveling and surfing the world, along the way learning to cook the world's best beach-loving dishes. Now he's sharing his vividly colorful, richly flavorful, and vibrantly healthful collection of more than 90 recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he's experienced, from Australia to Hawaii, the Basque Country to Indonesia, California to Mexico. First We Surf, Then We Eat features a foreword by The Surfer's Journal publisher Steve Pezman, a preface by famed surfer/chef Raphael Lunetta, and photography by Bill Schildge, Jeff Divine, Tom Servais, and Art Brewer.

Sujets

• Cuisine
• Cuisine du monde
• Cuisine d'Asie
• Cuisine d’Europe
• Cuisine d'Amérique
• Ethnic Cooking
• Regional cooking
• Perú
• México
• América del Sur
• South America
• Cooking
• Mexico
• International
• Peru
• Cuisine par pays

Informations

• Publié par: Turner Publishing Company
• Date de parution: 10 août 2018
• Nombre de lectures: 0
• EAN13: 9781945551345
• Langue: English
• Poids de l'ouvrage: 22 Mo

Extrait

Text copyright 2018 by Jim Kempton
Original food photography copyright 2018 by Bill Schildge; other photographs copyright as credited at bottom of this page.
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Published by Prospect Park Books
2359 Lincoln Avenue
Altadena, California 91001
www.prospectparkbooks.com
Distributed by Consortium Book Sales Distribution
www.cbsd.com
Library of Congress Cataloging-in-Publication Data is on file with the Library of Congress. The following is for reference only:
Kempton, Jim
First We Surf, Then We Eat: recipes from a lifetime of surf travel / by Jim Kempton - 1st ed.
p. cm.
ISBN 978-1-945551-34-5
1. Cooking, International. 2. Cooking, Regional/Ethnic. 3. Travel, Special Interest/Sports. 4. Travel, International.
Edited by Colleen Dunn Bates
Book cover design by Amy Inouye, Future Studio; book layout by Michelle Ingram
Cover photograph by Bill Schildge
Travel surf photography credits
Alamy Photo: page 146
Brian Bielmann: pages 222-223
Art Brewer: pages 25, 108, 118, 128
Jeff Divine: pages 4, 9, 10, 15, 22, 30, 36, 53, 62, 82, 87, 88-89 (Catalina), 90, 103, 130-131, 142, 150, 154-155 (Todos Santos), 170, 198 (G-land), 201, 212, 218 (vendors)
Dreamstime: 108-109, 114, 116, 121, 122, 135, 234
Carlos Ferrer: page 221
Pierre Gascogne: page 52
Tom Keck: page 72
Aurelien Laborde: page 42
Russell Ord: pages 206-207
Marco Pompeo: page 80
Bill Schildge: pages 38-39, 170
Jose Schiaffino: page 218 (Chicama), 241
Brent Schlea: page 135
Tom Servais: pages 8, 13, 25-26, 29, 34, 70, 88 (surfer/boat), 94, 140, 154 (Baja), 168, 176, 177, 178, 179, 187, 192, 193, 198 (door), 202, 206, 208, 213, 224, 227
Witch s Rock Surf Camp: page 96

Nothing like a good seafood snack after a solid surf session. At Macaronis in Mentawais, Indonesia.
Contents
The Pleasures of Knowing Jim
Steve Pezman
A Meditation on Connections
Raphael Lunetta
Surfing Cooking:
Supreme Pleasures Impervious to Explanation
Guam, Tahiti the Pacific
Pancit Pohnepei
Noodles with Vegetables
Chamorro Beef Tinaktak with Finadene
Pisupo
Kalua Pork with Vegetables
Tavarua Surf Camp Banana Bread
Chevrettes la Vanille et Coco
Tahitian Vanilla Shrimp
Palauan Papaya Upside-Down Cake
Stuffed Yams with Cheese, Crab Tomatoes
Sashimi Fran aise
Opakapaka Laulau
Pink Snapper in Ti Leaves with Spinach Orange Ginger Sauce
The Basque Country
Salade Aquitaine
Zurrukatuna
Mushrooms Shrimp
Cherries Cheese with Black Cherry Confit
Basque Omelet
Crab Bisque
Madame s Moules Marini re
Mussels in Garlic Butter
Poulet Basquaise
Tuna Steaks with Onion Marmalade
Cousinat
Vegetable Casserole
Pamplona Picon Punch
Pintxos
G teau Basque
California
Margarita s Village Mango Margarita
Fig Jam Pizza with Goat Cheese, Prosciutto Arugula
Foiled Again
Grilled Fish Vegetable Packet with Donald Takayama s Teriyaki Sauce
Roasted Vegetables with Caramelized Balsamic Glaze
Pasta Carbonara
Half Moon Bay Salad
Crab, Artichoke, Avocado Pistachio Salad with Lime Cilantro Dressing
Quesadilla Kempton
Surfwise Steel-Cut Oatmeal
Central America
Blackened Corvina with Garlic Mushroom Sauce
Mariscada
Salvadoran Seafood Soup
Nicaraguan Macu Cocktail
Caliche s Wishbone Grilled Lobster with Coconut Mojo
Arroz con Pollo
Rice with Chicken Vegetables
Costa Rican Coffee-Rubbed Pork with Marmalade Glaze
Smoky Corn Salsa
Grilled Asparagus with Crab Chipotle Mayonnaise
Morocco
Killer Seven-Vegetable Tagine
Marrakesh Butternut Squash Soup
Salad Taghazout
Shrimp Phyllo Purses with Tomato Chermoula Sauce
Agadir Almond Crunch
Moroccan Mint Tea
Moroccan Grilled Lamb Chops with Apricots Prunes
Merguez Sausage
Harissa Sauce
Baked Fish with Almond Sauce
Couscous Casablanca
Hawaii
Macadamia-Crusted Mahi Mahi
Caf Haleiwa Banana Pancakes
Bethany Hamilton s Smoothies
Rell Sunn s Kalua Turkey
Ono Poke Bowl
Salad Bar
Porterhouse Steak with Herbed Butter Portuguese Chimichurri
The Maitai Mai Tai
Korean Short Ribs
Mexico
Classic Caesar Salad
Chiles en Nogada
Beef-and-Fruit-Stuffed Poblanos with Walnut Sauce
Enchiladas Puerto Escondido
Pozole
Pescado Veracruzana
Machaca Eggs
Avocados Stuffed with Jumbo Shrimp
Do a Victoria s Kahl a Coconut Flan
The Caribbean
Jerk Chicken Salad
Rosemary Sea Scallops with Tamarind Olive Sauce
Caribbean Barry s Barracuda
Ti Punch Rum Cocktail
Santo Domingo Sweet Potatoes with Pineapple Rum Balsamic Glaze
Trinidad Coleslaw
Bajan Flying Fish
Bananas Guadeloupe
Indonesia
Rice Paper Summer Rolls with Soy-Glazed Pork
Balinese Beef Satay
Rujak
Spicy-Sweet Fruit Salad
Terung Lodeh
Spicy-Sweet Shrimp Eggplant Soup
Pepes Ikan
Steamed Chile Ginger Halibut
Gado Gado
Blanched Vegetables in Peanut Sauce
Peru
Peruvian Hot Sauce
Peruvian Pisco Sour
Causa
Crab, Avocado Mashed Potato Terrine
Ceviche de Salm n y Langostinas Peruano
Citrus Shrimp Salmon Ceviche
Alto Pico Salad
Peruvian Quinoa Honey Shrimp
Quinoa Trail Mix Bars
Chaufa
Peruvian-Style Chinese Fried Rice
Aj de Gallina
Creamed Spicy Chicken
Index
Acknowledgments
The Pleasures of Knowing Jim
Steve Pezman

Jim Kempton in France
It s 6:30 on a Saturday evening in the hills above San Clemente. A dozen of Jim Kempton s longtime friends, including my wife, Debbee, and myself, are gathered at Michael and Leslie Davis s home at Jim s invitation to enjoy a Kempton-style evening of convivial dining. The menu consists of Moroccan dishes that Jim has recently been perfecting. Jim has been laboring over this meal for several days: the first few spent locating the more exotic ingredients, then two days of prep and cooking. Accordingly, the Davis s kitchen counters are littered with dirty mixing bowls, pots and pans, cooking utensils, and traces of ingredients. Sipping wine and catching up, we await the arrival of a leg of lamb, which is crusting on the patio grill.
On this evening his guests also include The Surfer s Journal photo editor and renowned surf photographer Jeff Divine and his wife, Julie; Jim s longtime friend (dating back to mid- 70s evenings at Le Steak House in Biarritz) Pierre Gascogne and his wife, Corine, and gracious Aussie photo master Ted Grambeau, who s passing through to renegotiate his gig with Quiksilver. The attendees sample various items around the dining table while Jim stands at the end, describing the origins of each dish. The meal is as richly exotic and splendid as we knew it would be.
Jim Kempton and I first met at Surfer magazine when I was publisher while also standing in as editor during a vacancy. He was a surf writer from San Diego who had cleverly been exporting silk-screened T-shirts with esoterically cool graphics to France. After a few months of visits, I saw that he was surf knowledgeable, worldly, and quite capable. Over the next eight years at Surfer, we began a surf-centric relationship encased in the common interests of riding waves and enjoying food. My enthusiasm was mostly for eating it; Jim s, perhaps even more for cooking it. He saw culinary creation as an art form.
Thus our surfing adventures-surfing a summertime south swell in Malibu with dim sum in Chinatown on the way home, attending the Eddie Aikau big-wave contest and meeting George Downing for Oahu s best Korean barbecue, weeklong surf trips to Mexico sampling every imaginable type of taco-became enriched with culinary sidebars; on occasion it was the other way around.
When Surfer s parent company transferred me to oversee the company s multiple titles, management asked Jim to take over as publisher. After three years of that life-changing experience, a time when Surfer was quite good, Jim enlisted the owners of a successful restaurant in Tijuana to join him in opening an authentic Mexican eatery in San Clemente. The resulting Margarita s Village soon developed a cult following, drawing swarms of surfers and locals to the restaurant and bar, the latter of which gained fame by serving as the scene of several bawdy performances by certain Hall of Fame surf legends. As they always seem to do, the restaurant gig fried Jim, so finally he left to take consulting assignments from surf-industry brands that had realized that, indeed, they were lost in Kansas without the counsel of a wise surf guru like Jim. While doing that with his left hand, our friend began creating hugely imaginative celebratory dinners at his home. Each one would begin with Jim s intense interest in a certain cuisine and progress through the testing and perfecting of the recipes he d discovered throughout his travels, and finally would come the main event.
Jim has had the charmed tendency to fall into really cool gigs. During his stint at Quiksilver, his r sum inclined them to assign him the task of coordinating and accompanying a legendary surf-world vessel, the Indies Trader, captained by rogue Aussie skipper Martin Daley. Jim was the onboard corporate entity. She was a trawler turned luxury, seaworthy surf explorer that carried fourteen guests plus five crew, who offered up gourmet meals, Australian wines, a full bar, evening surf films, and perfect waves, all never before so thoroughly combined and cunningly delivered. As host of a surf-exploration vessel promoting Quiksilver with an ever-changing rotation of hero surfers on board, he traveled and surfed and dined throughout Europe, Latin America, the Caribbean, and the Indian Ocean. This global multi-year adventure further nurtured his absorption of a broad spectrum of the world s culinary offerings, bolstered by his lack of queasiness-or is it an adventurous nature?-about what went in his stomach.
These days, Jim