As this is a non-Ducks day, Lunar New Year is right around the corner and as a Chinese/Brit, I wanted to send a big Gung Hay Fat Choy (Chinese for happy new year) to all the guys – past and present – who have rocked a world dominated by pasty white guys who burn in the sun after about three minutes exposure.

First up are Paul and Steve Kariya, of Japanese and Scottish descent. Paul graced the Ducks in the ‘90s and Steve was briefly with the Canucks. Paul’s currently with the Blues and Steve’s at Finnish SM-liiga. Paul is best known for firing up the ice with Teemu Selanne and it had been hoped they would have been reunited this season, but alas, that was not meant to be.

Next is Yutaka Fukufuji, the first Japanese player in the NHL … dispelling the myth that the Japanese don’t have more pastimes aside from planting rice and practicing karate. Fukufuji dressed once for the L.A. Kings, but did not play and is now with Nikko Ice Bucks.

The Japanese-Canadian Devin Setoguchi (whose name is fun to say) of the San Jose Sharks, where he continues to impress.

Brandon Yip (whose name conjures up visions of a nervous Chihuahua) of the Colorado Avalanche who continues to annoy the Ducks (his first goal ever was on Jonas Hiller).

And my favourite, Larry Kwong, the first Chinese Canadian to play in the NHL. He only appeared in one game, but nonetheless, he made history. Nicknamed “King” Kwong, he racked up a whole minute with the Rangers against the Habs in 1948.

Race and religion shouldn’t matter and for the most part they don’t. Talent, fortitude and commitment are the driving forces and all these players (and all players in general) display these qualities. I don’t care if a player is white, brown, black, yellow, purple, green or plaid – what matters most is, can he play?

Now then. Back to Lunar New Year. This year is the year of the Rabbit, so here’s a nice recipe for Hasenpfeffer:

3 Tbs olive oil

1 3lb rabbit, quartered

1 bottle dry red wine

1 bag frozen pearl onions

1 rib celery, chopped

2 carrots, chopped

1 head of garlic, divided, peeled and crushed

1 bunch of sage

3 sprigs rosemary

1 tsp nutmeg

1 lb button mushrooms

In a large skillet, brown rabbit in olive oil and set aside.

Add everything else to the pan over high heat and when it comes to a boil, reduce heat and simmer until reduced by 1/3.

Strain liquid, return to pan along with rabbit. Cover and simmer 45 minutes.

Serve with egg noodles, polenta or mashed potatoes.

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