C Countries – Recipes

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Czech Republic
(recipes borrowed from the cooks at: www.allrecipes.com)

Bramboracky (Czech Savory Potato Pancakes)

  • 4 large potatoes
  • 3 cloves garlic, crushed
  • salt and black pepper to taste
  • 1 pinch dried marjoram (optional)
  • 2 teaspoons caraway seeds (optional)
  • 2 eggs
  • 1 tablespoon milk
  • 3 tablespoons all-purpose flour
  • oil for frying

Directions:     Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds.    Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour to form a thick but still pourable batter.    Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

Czech Roast Pork

  • 2 tablespoons vegetable oil
  • 1 tablespoon prepared mustard
  • 2 tablespoons caraway seeds
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 5 pounds pork shoulder blade roast
  • 3 medium onions, chopped
  • 1/2 cup beer
  • 1 tablespoon cornstarch
  • 2 tablespoons butter

Directions:     In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.    Preheat oven to 350 degrees F (175 degrees C).    Arrange the onions in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.    Roast 1 hour in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 2 1/2 hours, or to a minimum internal temperature of 160 degrees F (70 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.    In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

Kolaches I

  • 2 1/2 cups warm milk
  • 1 1/2 (.25 ounce) packages active dry yeast
  • 1/2 cup white sugar
  • 1/2 cup shortening
  • 1 tablespoon salt
  • 2 eggs
  • 2 egg yolks
  • 6 1/2 cups all-purpose flour
  • 1/2 cup fruit preserves

Directions:    Pour warm milk over yeast, and let dissolve. Then add sugar, shortening, salt, eggs, egg yolks, and flour. Stir until well combined. Remove dough to a well oiled bowl, and turn once to coat the surface. Cover, and place in a warm spot. Allow to rise until doubled in bulk, about 1 hour.    Dish out dough with a tablespoon, and roll into balls. Brush each with shortening, and let rise until doubled in bulk.    Flatten the balls, and make a depression in the centers. Fill with fruit preserves. Allow to rise.    Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until lightly browned.

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Cyprus
(recipe borrowed from the cooks at: www.flavoursofcyprus.com)

Afelia (Pork with Coriander and wine)

  • ½ cup/100ml/3½ fl oz corn oil or olive oil
  • 1.5kg – 2kg (3½ lbs or 4 lbs) pork cut into small pieces about 1inch square or according to taste. Traditionally this is made with belly of pork or fatty pork but if you are watching your weight then use leg of pork. (Fattier pork makes nicer Afelia.)
  • 1½ cup/275ml/10 fl oz water
  • 2 level dessertspoons coriander seeds, crushed.
  • 1 level teaspoon ground cinnamon
  • ¼ level teaspoon ground cloves
  • 1 level teaspoon ground black pepper
  • 1 cup/200ml/7 fl oz dry red wine
  • 65ml/2½ fl oz wine vinegar or ordinary vinegar
  • Salt to taste

Method: Heat the oil in a large saucepan. Add the pork and when browned add about a third of the water. Bring to boil, reduce heat and simmer for about 30 minutes or until the meat browns. Stir frequently to prevent sticking. Add coriander seeds, cinnamon, cloves, pepper and some salt. Stir into meat. Turn the up the heat and pour in the remainder of the liquids. (*) Bring to simmering point, replace the lid and cook for a further 20 minutes or until tender and the liquid has reduced. Serve with sauté or roast potatoes or pourgouri pilaf and a salad if you wish.

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Cuba
(recipes borrowed from the cooks at: bestcubanrecipes.blogspot.com and www.allrecipes.com)

Cuban Bread Pudding (Pudin de Pan)

  • 1 loaf Cuban bread
  • 4 whole eggs
  • 2 1/2 cup milk
  • 1 cup granulated sugar
  • 2 tspn vanilla extract
  • 1 tspn cinnamon
  • 1 cup butter (melted)
  • 2 tspn dark rum
  • 2 tspn vino seco (dry white wine)
  • 1 cup raisins
  • 1 grated peel of lemon
  • 1/2 tsp salt

Directions: Beat the eggs in a large bowl. Mix in the milk, sugar, vanilla extract, butter, cinnamon, rum, wine, lemon peel and salt. Cut the bread into one inch small pieces. Place bread pieces into bowl and mix well with an electric mixer. Place raisins into mix and stir with a spoon. You may use a fresh loaf of bread from the bakery if Cuban bread is not available. Make sure the bread is fresh.

Preheat the oven to 375 degrees. Butter bottom of baking dish and place mix in the dish. Bake for 1 hour or until medium golden brown. Place toothpick inside several places of dish to make sure it is done. Cut into small slices. Sprinkle some powdered sugar on top and serve warm.

Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

  • 1 teaspoon cumin seed
  • 3 cloves garlic, chopped
  • 1 fresh red chile pepper, chopped
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 5 teaspoons orange juice
  • 5 teaspoons lemon juice
  • 2 (8 ounce) boneless, skinless chicken breast halves
  • 2 tablespoons olive oil
  • 1/2 cup orange juice
  • 1 teaspoon lime zest
  • 1 teaspoon honey
  • 1 teaspoon sweet soy sauce
  • 1/4 cup cold, unsalted butter, cut into pieces
  • 1/2 cup diced mango
  • 1/2 avocado
  • chopped fresh cilantro to taste
  • chopped fresh parsley to taste

Directions:     Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.

Preheat oven to 350 degrees F (175 degrees C).  Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.

While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.

To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

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Croatia
(recipes borrowed from my boss!)

Croatian Stuffed Chicken

  • 1 whole chicken
  • 1 slice bacon
  • 1 large onion
  • 2-3 cloves garlic
  • Fresh parsley (1/4 – 1/3 of a bunch)
  • 2 stalks celery
  • Salt
  • Pepper
  • Paprika
  • Olive oil
  • White wine (chardonnay)
  • 2 loaves Albertson’s French Bread (white)
  • 2 eggs
  • 2% milk (3/4 gal. will be used)

Directions:

(if having more than 4-6 people over, do 2 chickens and 3 loaves Albertson’s French bread, 3 eggs, 1.5 onions, 3 stalks celery, little more milk  – don’t use Safeway bread – turns out mushy)

Day prior:

  • Wash chicken, salt inside and out; place in refrigerator overnight.
  • Cut bread loaves and dry out in oven (approx: 1/2 hr. on 300 & 1 hr. or longer on 200 or less)
  • Finely chop together:  onion, garlic, celery, parsley.
  • In non-stick skillet:

Place 1/2 c – 1 c. olive oil & heat to med. high; add onion/parsley mixture; careful it doesn’t burn – you want the excess moisture to cook up –      approximately 30-40 min.  Towards the end, you will need to turn down the heat to med – low.   Cool mixture.

  • When bread is dried out and cool, place bread in a large broiler and slowly add half the milk; as bread absorbs milk, turn bread pieces over and add the remaining milk.  Every 20 min. or so turn bread pieces over making certain that all pieces absorb milk and let stand for approx. 1.5 hrs. until you can easily mix and crumble the pieces (should not be any hard pieces of bread).  If you think there is too much milk, you can squeeze some out (should not be dripping milk).  Add the sautéed onion/parsley mixture to the bread and mix well; add 1- 2 tablespoon salt, 3-4 tablespoon pepper, 3 tablespoon paprika; continue mixing well; add 2 eggs; mix well.  Place in refrigerator til ready to start cooking chicken.

Cooking Day:

(Chicken will take 4 hrs. to cook on 350, Bake)

  • Place chicken – add slice of bacon on top of chicken — in a large black broiler plan (place as much stuffing as you can fit inside chicken at this time) & let it bake in the oven for 30 min. on 400 degrees.
  • Remove chicken temporarily from the oven while you place a larger, shallower pan with HOT WATER in oven.
  • Take the remaining stuffing mix and place it around the chicken in the large black broiler plan.  Cover and seal with aluminum foil & place into pan with hot water.  TURN OVEN DOWN TO 350 AND KEEP IT THERE FOR THE REMAINING 3.5 HRS.
  • After 1 hr., start basting chicken with olive oil and white wine (place in a bowl approx. 3/4 cup olive oil and 3-4 cups white wine.  After the first hour, baste every hour or so.  Be sure to place olive oil/wine mixture over chicken AND stuffing.

When chicken is done, remove chicken; remove stuffing from inside chicken & add to rest of stuffing.  There will be a lot of juice from the chicken and wine – be sure to mix well this juice into the stuffing.  Enjoy!!!

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Costa Rica
(recipes borrowed from the cooks at:  www.trycostarica.com and www.guiascostarica.com)

Arroz con Pollo

  • 1 (3 to 4-pound) chicken, cut in 8 serving pieces
  • 1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
  • 4 cups chicken broth, homemade or canned low-sodium broth
  • 1 cup light beer, such as lager
  • 3 tablespoons Sofrito recipe follows
  • 3 tablespoons Worcestershire sauce
  • 1 cup fresh chopped cilantro leaves
  • 6 garlic cloves, roughly chopped
  • 3 cups white rice
  • 1 cup fresh or frozen peas
  • 2 medium carrots, finely diced
  • 8 ounces green beans, trimmed and quartered
  • 1 cup ketchup
  • 1 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1/2 red bell pepper, cored, seeded, ribbed and thinly sliced
  • 1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
  • 1 cup pimento stuffed olives

Place the chicken, quartered onions, 1 cup of chicken broth, beer, Sofrito, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.

Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.

Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they’re tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.

Rice Pudding

  • 1 small can of sweetened condensed milk
  • 1 cup of uncooked rice
  • 1/2 cup of water
  • 2 sticks of cinnamon cracked
  • 1 cup of evaporated milk
  • 6 cup of milk
  • 1/2 cup of raisins
  • 1 teaspoon fresh nutmeg
  • 1/2 teaspoon vanilla extract

Preparation:  First, in a large cooking pot, add the water, 4 cups of milk, uncooked rice, cinnamon, evaporated milk, vanilla and nutmeg. Once on the stove, bring the liquid to a boil. Boil for about 5 minutes. Then, add the sweetened condensed milk. Add a little water to the milk can and empty its contents into the pot, by this time the liquid should be simmering, on low heat. The milk should just barely simmer, with bubbles breaking only the outside edge of the surface. As the liquid begins to reduce, add the remaining milk in small increments as you continue to stir. As you add the milk stir the mixture so that it cooks evenly. Continue to stir intermittently, until the liquid has become a gooy paste. Then add raisins and cook for an additional 10 minutes on. Total cooking time 1:15 minutes. Serve chilled or room temperature.

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Cook Islands
(recipes borrowed from the cooks at:www.tamarind.co.ck)

Pan-fried Fish Coated with Coconut & Spices

  • 750g.(1 ½ lb.) fish fillets
  • ¼ cup milk
  • 2 eggs, lightly beaten
  • ½ cup flour
  • 1 cup grated coconut fresh, lightly toasted or desiccated coconut
  • 1 teaspoon salt
  • ¼ teaspoon chilli powder
  • 2 teaspoon garam masala or mild curry
  • ¼  teaspoon freshly ground black pepper
  • Oil for shallow frying.

Method: Cut fish in lengthwise pieces, around 10cm.x 4cm. (6”x2”) or similar.  Combine milk and egg, beating lightly till combined.  In a separate bowl mix together the flour with the coconut, salt, chilli powder, garam masala and pepper. Dip fish fillets in egg mixture, and then flour/coconut mixture, shaking off any excess.   Pour oil to about 2cm. (3/4”) deep in a frying pan, and cook fish on both sides till golden about 5 minutes a side. Fish can also be cooked in a deep-fryer.  Drain on kitchen paper.

Onion Tart

  • 1 quantity quiche pastry or short crust pastry, home-made or bought
  • 1 egg white, lightly beaten
  • 2 large onions, cut into quarters, then sliced very thin
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 4 eggs
  • 1 cup cream
  • 1½ cup milk
  • ½ teaspoon wholegrain or French mustard
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon salt, or to taste
  • ½ teaspoon pepper
  • A few drops Tabasco
  • 1 cup grated Gruyere or Cheddar cheese 1 tablespoon Parmesan cheese

METHOD: Preheat oven to 200C (400F). Roll out pastry to fit 23cm (9”)) quiche or pie dish, prick the pastry all over with a fork, brush with egg white and chill while preparing filling. Cook onions in butter for about 10 minutes over a gentle heat, until very soft. Once the onions are soft, remove from heat and stir in the flour till well mixed in. Meanwhile beat together the eggs, cream, and milk with the mustard, parsley, salt, pepper and Tabasco. Put ½ cup Gruyere or Cheddar cheese into the pie dish, followed by the onions, then pour in the egg mixture & sprinkle remaining ½ cup cheese on top. Sprinkle with the Parmesan. Bake for 10 minutes, then reduce heat to 160C (325F) and cook a further 30 minutes or until set. Allow to cool slightly before cutting. Serve the tart with a crisp green salad.

Variation (Bacon & Onion Tart.) Cooked chopped bacon or ham can be added to the filling. Stir into onion mixture.

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Congo, “Democratic Republic of the” and “Republic of the”
(recipes borrowed from the cooks at: http://recipes.wikia.com and www.celtnet.org.uk)

Eggplant Curry

  •     2-3 tbsp cooking oil
  •     2 onions, chopped
  •     1-2 tsp curry powder
  •     2 cloves of garlic, minced
  •     1 tsp grated ginger
  •     1-2 hot chile peppers, cleaned and chopped
  •     2 large Eggplants, chopped, lightly salted, and squeezed to partially remove moisture
  •     3-4 potatoes, chopped (optional)
  •     2-3 tomatoes, peeled and chopped
  •     1 small can or tomato paste (optional)
  •     salt, black pepper, cayenne pepper or red pepper (to taste)
  •     ¼ tsp Sugar (optional)
  •     1 cup coconut milk

Directions:

  1. Heat the oil in a large pot. Sauté onions for a few minutes, then add curry powder, garlic, ginger, and chili pepper. Continue frying over high heat for a few more minutes, stirring continuously.
  2. Add Eggplant and potatoes, stir fry until Eggplant begins to brown. Reduce heat. Simmer for 10 minutes.
  3. Stir in tomatoes and tomato paste. Adjust seasoning. Simmer until sauce is thickened and everything is tender.
  4. Stir in coconut milk. Serve with boiled rice.

Tarte Bananae (Congolese Banana Tart)

  • 5 bananas
  • 250g plain flour
  • 150g sugar
  • 100g butter, softened
  • 200ml milk
  • 1 egg, beaten
  • salt

Method: Rub together the flour and butter until the mixture resembles fine breadcrumbs. Stir in the saul, sugar and the beaten egg then work in enough of the cold milk to bring the ingredients together as a dough. Cover this with clingfilm and refrigerate for 1 hour. After this time, grease and flour a pie dish. Roll out the dough until large enough to cover the sides and base of the sides of the dish. Trim any excess and prick the base with a fork. Line with greaseproof paper and fill with baking beans then transfer to an oven pre-heated to 200°C and bake for 15 minutes. Remove from the oven and take out the beans and paper. Peel and slice the bananas and use to fill the pie shell. Return to the oven at 180°C and bake for 10 minutes. Serve warm.

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Comoros
(recipe borrowed from the cooks at: www.healthy-life.narod.ru)

Comoronian Chicken Curry (Poulet à L’Indienne)

  • 1 large chicken cut into serving pieces
  • 2 onions, finely sliced
  • 4 garlic cloves, minced
  • 3 cm length ginger, grated
  • 8 tomatoes, blanched, peeled and chopped
  • 4 chillies, finely chopped
  • 6 whole cloves
  • 6 cardamom pods, crushed
  • 300 ml natural yoghurt
  • 1 tbsp ground cumin
  • Generous pinch of saffron
  • 50 g toasted slivered almonds
  • Salt and black pepper to taste

Cooking Instructions:  Fry the chicken pieces in oil until golden brown then set aside. Place the onions, garlic and chillies in the pan and fry until the onion has softened. Add the cardamom and cloves and fry for a few minutes more. Return the chicken to the pan and add the tomatoes. Mix the yoghurt with the cumin and saffrom and pour this mixture over the chicken mixture. Season with salt and pepper, cover tightly and simmer gently for 1 hour (add a little water if he mixture dries too quickly). Serve on a bed of rice, garnished with the toasted slivered almonds.

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Columbia
(recipe borrowed from the cooks at: www.mycolombianrecipes.com – the other two recipes are made by yours truly!)

Shrimp Tacos with Chipotle Slaw

  • 24 medium shrimp, peeled and de-veined
  • Salt and pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon olive oil
  • 8 tortillas
  • 1 lime
  • ½ cup fresh cilantro, chopped

Chipotle Slaw

  • 3 cups cabbage, thinly sliced
  • 2 cups carrot, thinly sliced
  • 2 tablespoons grated onion
  • ¼ cup heavy cream
  • ½ cup mayonnaise
  • 3 teaspoons chipotle pepper
  • Salt

Directions

1. To make the slaw: In a medium bowl combine the mayonnaise, heavy cream, chipotle pepper and salt.

2. Add the cabbage, carrots and onions to the mayo mixture and mix well. Set aside.

3. In a medium bowl mix the cumin, olive oil, lime juice, salt and pepper. Add the shrimp and toss to coat.

4. Place the shrimp in a large skillet over medium-high heat. Cook for about 2 minutes on each side or until the shrimp are cooked.

5. To serve, spoon chipotle slaw on the tortilla, then top with shrimp and fresh cilantro.

Guacamole

  •     3 avocados – peeled, pitted, and mashed
  •     1 lime, juiced
  •     1 teaspoon garlic salt
  •     1/2 cup diced onion
  •     2 handfuls chopped fresh cilantro
  •     2 roma (plum) tomatoes, diced
  •     4 cloves minced garlic
  •     pepper, to taste
  •     1 pinch ground cayenne pepper (optional)

Directions: Hand smash the avocado in a bowl, leaving some chunks for scooping. Mix in the lime juice. Then add finely diced onion and tomato. Mix in the chopped cilantro, garlic, salt, and pepper (and cayenne if you’re using it). Voila!

Raspberry Mojitos

  • 1 wedge of lime
  • 4 mint leaves
  • 4 raspberries
  • 2 oz. white Rum
  • 2 ounces club soda
  • ice

Directions: Place the mint leaves and raspberries into a glass and squeeze the juice from a wedge of lime over it. Gently smash the mint and raspberries into the lime juice with a muddler or the top tip of a wooden spoon. Add ice then add the rum and stir, and top off with the club soda.

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China
(recipes borrowed from the cooks at: www.allrecipes.com)

General Tsao’s Chicken II

  •     4 cups vegetable oil for frying
  •     1 egg
  •     1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
  •     1 teaspoon salt
  •     1 teaspoon white sugar
  •     1 pinch white pepper
  •     1 cup cornstarch
  •     2 tablespoons vegetable oil
  •     3 tablespoons chopped green onion
  •     1 clove garlic, minced
  •     6 dried whole red chilies
  •     1 strip orange zest
  •     1/2 cup white sugar
  •     1/4 teaspoon ground ginger
  •     3 tablespoons chicken broth
  •     1 tablespoon rice vinegar
  •     1/4 cup soy sauce
  •     2 teaspoons sesame oil
  •     2 tablespoons peanut oil
  •     2 teaspoons cornstarch
  •     1/4 cup water

Directions:

Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.

In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.

Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.

Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

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Chile
(recipes borrowed from the cooks at: www.foodnetwork.com and chileanrecipe.com)

Piggy Pie Spicy Pork Empanadas

Filling:

  • 1 tablespoon olive oil
  • 1 (12-ounce) pork tenderloin, trimmed, cut into 1/3-inch medallions
  • 1 serrano chile, minced
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 cup golden raisins
  • 1/4 cup fresh lime juice
  • 6 tablespoons chopped toasted almonds
  • 3 tablespoons sour cream
  • 1/2 teaspoon chipotle powder

Dough:

  • 1 cup all-purpose flour
  • 1 cup masa harina (cornmeal)*
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 ounces (1 stick) unsalted butter, melted, cooled
  • 1/2 cup plus 1 tablespoon water
  • 2 large eggs

Directions:

For filling: Heat oil in large nonstick pan over medium-high heat. Add pork, serrano, chili powder, cumin, chipotle powder, cinnamon, and allspice to the skillet and stir for 3 minutes. Add raisins and lime juice, bring to a boil and cook until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in the almonds and sour cream. Season with salt and pepper. Cool.

For dough: Butter 2 large baking sheets. Mix flour, masa harina, baking powder, and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in a small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using a 3-inch diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half. Whisk remaining egg in a small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. Cover with plastic wrap; chill. Note: dough can be made 1 day ahead.

Preheat oven to 375 degrees F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes.

Kiwi-on-a-Stick

  • 4 large kiwi fruit, peeled
  • 1 small diameter cucumber (yield 12 slices) washed with end removed
  • 3 oz. Proscuitto, 6 thin slices, cut in half lengthwise
  • 3 tablespoons lemon juice
  • 1/4 garlic powder
  • 12 short 5 or 6-inch skewers

Methods:

1. Stroke kiwi fruit and cucumber lengthwise with fork to decorate. Carefully slice in slices of equal thickness. Kiwi should yield 6 slices each, cucumber 12 slices.

2. Stack one slice of cucumber in between two slices of kiwi fruit, matching diameter of slices. Carefully wrap each kiwi stack with a half-slice of proscuitto and mount diagonally on the tip of a skewer. Proceed with remaining skewers.

3. Brush all with combined lemon juice and garlic powder mixture and allow to chill, covered, until ready to serve.

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Chad
(recipe borrowed from the cooks at: www.tchad.org and whatscookinginyourworld.blogspot.com)

Broiled Fish

  •     6 medium-sized fish
  •     2 cloves of garlic
  •     2 tablespoons of flour
  •     5 tablespoons of oil
  •     3 tomatoes
  •     salt, pepper, or chilli powder

1. Cut the fish into pieces, after having washed and wiped it dry.

2. Spread small pieces of garlic as deep as possible into the flesh of fish.

3. Dip the pieces of fish in the flour.

4. Heat the oil in a cast iron pan and place the fish in it once the oil is very hot.

5. When the pieces are golden brown, add the tomatoes, sliced along the middle, add salt, and the other spices, and cover the pan.

6. Let it simmer at low temperature for about 40 minutes. Check to see when it is ready, and add a few spoonfuls of water if necessary. Serve very hot, fresh off the fire.

Black Eyed Peas and Cilantro and Coconut

  • 3 garlic cloves, crushed
  • 1 tsp chili powder
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 2 tsp turmeric
  • 1 tbsp fresh cilantro, chopped
  • 1 cup desiccated coconut
  • 1 cup black-eyed peas, cooked
  • 1 cup potatoes, diced and parboiled
  • lime juice or lemon juice to taste
  • 2 tbsp coconut oil or vegetable oil
  • salt

Directions:  Heat the oil and sizzle the garlic together with the chili powder for half a minute. Next, add the cumin, coriander, turmeric and cilantro leaves. Cook for another minute or two, stirring often to blend. Add the coconut and mix this in too. Add the cooked beans and potatoes. Season and then pour in the lime or lemon juice. Cook for another 10 minutes or so until everything is blended together and then serve with green vegetables.

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Central African Republic
(recipe borrowed from the cooks at: recipes.wikia.com)

African Vegetable Stew

  •     1 Onion (very large) -chopped
  •     1 Swiss chard bunch
  •     1 can Garbanzo beans -(known also as Chickpeas, ceci, etc.)
  •     1/2 c raisins
  •     1/2 c rice, raw
  •     2 yams
  •     Several fresh tomatoes -(or large can)
  •     1 garlic clove -(or more to taste)
  •     salt and pepper,-to taste
  •     Tabasco sauce, -to taste
  •     {added: Lamb (cooked with ginger, garlic, and pepper)}

Directions: Fry Onion, garlic and white stems of chard until barely limp. Add chopped greens and fry a bit. Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt and pepper. Cook a couple of minutes. Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it’s wet. Cover and cook until rice is done, about 25 minutes.  Add Tabasco sauce to taste.

###

Cayman Islands
(recipes borrowed from the cooks at: www.caymanrestaurants.com)

Aragosta Di Buba

  • 1 1/4 lb lobster tail
  • 1 lb peeled shrimp
  • 4 tbsp olive oil
  • 1 tbsp minced garlic
  • 3 tbsp ketchup
  • 1 yellow squash
  • 1 zucchini
  • 1 red onion
  • 1/2 tsp dry or fresh chopped tarragon
  • 3 oz brandy
  • 3 oz dry vermouth
  • 16 ox heavy cream
  • 2 green onions

Julienne the following vegetables:

  • 1 carrot
  • 1 red pepper
  • salt, pepper and cayenne pepper to taste
  • 4 vermicelli cakes (see below)

Cut lobster into bite-sized pieces. Heat olive oil in large pan. Sear lobster and shrimp in pan for 3-5 minutes, add garlic, shallots and sauté. Add ketchup, seasoning, deglaze with brandy, vermouth. Add cream. Reduce. When sauce becomes thick, taste and re-season if necessary. Add julienne of vegetables and chopped green onions. Toss. Serve on a vermicelli cake. – serves 4

Vermicelli Cakes

  • 1/2 lb vermicelli pasta
  • 1 egg
  • 3 tbsp grated Parmesan cheese
  • 1 roasted red pepper, chopped fine
  • 1/2 white onion, diced and sautéed
  • salt and pepper to taste

Cook vermicelli and cool slightly. Add the remainder of ingredients and mix thoroughly. Form cakes, using your hand. Let cool. In a hot pan (preferably with a nonstick surface) fry cakes until golden brown. – yields 4 cakes

Goat Cheese, Beets and Arugula Salad

  • Goat Cheese – 1 Lb. [crumbled]
  • Beets – 5 each [roasted or boiled]
  • Arugula – 1 lb
  • Pine nuts – 1 cup [toasted]
  • Apple Cider Vinegar – ½ cup
  • Olive Oil – ½ cup

Method: Wrap the fresh beets in aluminum foil and bake in oven for 1 hour at 350º F. Let cool, peel skin and quarter. (Or Boil in enough salted water to cover for an hour or till cooked.) To make the dressing: Combine apple cider vinegar and extra virgin olive oil, add salt and fresh cracked pepper and whisk well. Place beetroots in large bowl, toss with the vinaigrette. To Serve: Arrange the arugula in the centre of the plate. Place the beets on it and sprinkle the goat cheese over it. Spoon the left over dressing over it and garnish with pine nuts.

Chocolate Triangle

  • 4 oz bitter sweet chocolate, chopped
  • 5 oz milk chocolate, chopped
  • 4 oz unsalted butter
  • 1 vanilla bean
  • 3 oz egg white
  • 3 oz egg yolk
  • 3 1/2 oz granulated sugar

Melt chocolate, butter and vanilla bean (only the inside). Whisk egg yolks and 3 oz sugar and add to the chocolate mixture. Whip egg whites and 1/2 oz sugar and fold under the mixture. Spread into pan and bake for 10 minutes at 350° F.

Mascarpone Cream:

  • 10 oz Mascarpone
  • 4 oz sugar
  • 2 oz whiskey
  • 1 oz lemon juice
  • 1/2 cup heavy cream
  • 3 sheets gelatin
  • 1 cup fresh raspberries

Whisk Mascarpone, sugar, whiskey, and lemon juice together, then add softened gelatin. Whip heavy cream to soft peaks and fold into the mascarpone mixture. Take a triangle mold and lay out this mold with the chocolate cake, fill half with the cream, place raspberries in the center and pout the rest of the cream over. Refrigerate for 3 hours. Take the triangle out of the mold and coat with a chocolate ganache and let it set. Garnish with fresh berries marinated in simple syrup and Grand Marnier.

###

Cape Verde
(recipes borrowed from the cooks at: www.food.com and www.celtnet.org.uk)

Canja de Gahlinha (Cape Verdean Chicken Stew)

  • 1 whole chicken (about 2 kg)
  • 300g rice
  • 1 tbsp olive oil
  • 2 tomatoes, blanched and peeled
  • 1 onion, finely chopped
  • 1 bay leaf
  • 1 tbsp paprika
  • 1 clove garlic, crushed
  • sage leaves, to garnish
  • chili paste, to taste
  • salt, to taste

Method: Clean and wash the chicken then cut into serving pieces. Add to a pot along with the salt, garlic, onion, oil and bay leaf. Mix together, cover and allow to marinate overnight. The following day place the pot on the heat and cook until the meat has browned. Add about 600ml water and bring to a boil then add the tomatoes paprika and chili paste along with the rice. Stir to mix thoroughly then return to a boil then reduce to a simmer and cook, covered, for about 25 minutes. By this time the rice should have cooked and absorbed all the water. Spoon the stew onto serving platters and place in the centre of the table. Decorate with fresh sage leaves and add more chili paste, if desired.

Fried Bananas

  •     olive oil (for frying)
  •     1 cup cornflour
  •     1/4 cup sugar
  •     1 tablespoon butter
  •     1 egg
  •     1/4 tablespoon salt
  •     2 tablespoons white rum
  •     2 tablespoons milk
  •     4 ripe bananas
  •     1 teaspoon ground cinnamon
  •     2 tablespoons dark brown sugar

Directions:
1    Heat oil in a dutch oven or deep fryer to 375°F.
2    Mix the corn flour and sugar together in a bowl.
3    Add the butter, egg, salt, rum and milk, stirring constantly until you have a thick batter.
4    Peel the bananas, cut them into quarters, and sprinkle them with a mixture of cinnamon and sugar.
5    Roll the banana quarters in the batter and dip them into the hot oil a few at a time.
6    Fry them for 2 to 3 minutes on each side, turning once until they are golden brown.
7    Drain on absorbent paper and dust with the cinnamon sugar.
8    Serve warm.

###

Canada
(recipes borrowed from the cooks at: www.delish.com and www.food.com)

Manitoba Smoky Bison Burger

  • 1 pound(s) ground bison (buffalo; see Shopping Tip)
  • 1/2 cup(s) cooked wild rice (see Kitchen Tip)
  • 1/2 cup(s) shredded smoked cheese, such as Cheddar, gouda, or mozzarella
  • 2 tablespoon(s) smoky barbecue sauce, divided
  • 1 tablespoon(s) paprika, preferably sweet Hungarian
  • 2 teaspoon(s) Dijon mustard
  • 1 teaspoon(s) minced garlic
  • 3/4 teaspoon(s) freshly ground pepper
  • 1/4 teaspoon(s) salt
  • 1/4 cup(s) reduced-fat mayonnaise
  • 1 tablespoon(s) sweet pepper relish or pickle relish
  • 2 teaspoon(s) prepared horseradish
  • 4  whole-wheat hamburger buns, toasted
  • 4 slice(s) tomato
  • 4  thin slices sweet onion, such as Vidalia

Directions

  • Preheat grill to medium.
  • Place meat, rice, cheese, 1 tablespoon barbecue sauce, paprika, mustard, garlic, pepper, and salt in a large bowl. Gently combine, without over-mixing, until evenly incorporated. Form into 4 equal patties, 1/2 to 3/4 inch thick.
  • Combine the remaining 1 tablespoon barbecue sauce, mayonnaise, relish, and horseradish in a small bowl.
  • Oil the grill rack (see Tip). Grill the burgers until an instant-read thermometer inserted in the center registers 155 degrees F, 5 to 6 minutes per side.
  • Assemble the burgers on toasted buns with the barbecue mayonnaise sauce, tomato, and onion.

Tips & Techniques

Kitchen Tip: Be sure to plan ahead for cooking the wild rice — it takes 40 to 50 minutes. To cut down on cooking time, look for “quick” wild rice, a whole-grain rice that cooks in less than 30 minutes, or “instant” wild rice that’s done in 10 minutes or less.

Tip: To oil the grill rack, oil a folded paper towel, hold it with tongs, and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Poutine

  • 1 quart vegetable oil (for frying)
  • 1 (10 ¼ ounce) can beef gravy
  • 5 medium potatoes , cut into fries
  • 2 cups cheese curds

Directions:

1 Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).

2 Warm gravy in saucepan or microwave.

3 Place the fries into the hot oil, and cook until light brown, about 5 minutes.

4 Remove to a paper towel lined plate to drain.

5 Place the fries on a serving platter, and sprinkle the cheese over them.

6 Ladle gravy over the fries and cheese, and serve immediately.

Ottawa Valley Strawberry Shortcake

Maple Crunch Scones

  • 2 1/2 cup(s) flour
  • 1/8 cup(s) sugar
  • 1/8 cup(s) granulated maple sugar
  • 1 1/2 tablespoon(s) baking powder
  • 1/2 cup(s) butter
  • egg
  • 3/4 cup(s) milk

Marinated Local Strawberries

  • 16  in season strawberries, quartered
  • 2 tablespoon(s) white sugar
  • 2 tablespoon(s) Port wine

Chantilly Cream

  • 1 cup(s) cold whipping cream
  • 1 teaspoon(s) pure vanilla extract
  • 3 tablespoon(s) white sugar

Strawberry Coulis

  • 2 cup(s) sliced fresh strawberries
  • 2 tablespoon(s) white sugar
  • 1 splash(es) lemon juice
  • Mint sprigs, for garnish

Directions:

  • Maple crunch scones: Preheat oven to 450 degrees F. Combine the dry ingredients (flour, sugars, baking powder) into a bowl. Cut in butter until butter is pea-sized. Add in egg and milk. Blend until it is emulsified. Using a rolling pin, roll the dough out until it is about 1 inch thick.
  • Using a round 4-inch cookie cutter, cut scones. Makes approximately 12 scones. Score and place on a lightly greased baking sheet. Bake for 15 minutes or until golden brown. Allow them to cool and cut them in half.
  • Marinated local strawberries: Mix strawberries, sugar, and Port wine together and allow to marinate for 10 minutes. Reserve.
  • Chantilly cream: In a large stainless steel bowl, add cream and begin to whip it with an electric mixer or using a balloon whisk. As soon as the cream starts to thicken, add vanilla and sugar. Continue to whip until it forms soft peaks similar to that of a soft-serve ice cream cone. Reserve.
  • Strawberry coulis: Blend strawberries, sugar, and lemon juice together in a household blender and strain through a strainer. Reserve.
  • Assembly: Slice the scone in half. Place the bottom half in the center of your plate. Drizzle 1 tablespoon of the strawberry coulis on the scone bottom. Arrange some of the marinated strawberries on the scone and top that with a healthy dollop of the Chantilly cream. Place the scone top on the top and garnish with a mint sprig. Drizzle some additional strawberry sauce for color and flavor. Enjoy.

###

Cameroon
(recipes borrowed from the cooks at: www.allrecipes.com, www.cdkitchen.com, and www.celtnet.org.uk)

Cameroonian Fried Spinach

  • 1 (10 ounce) package baby spinach, rinsed
  • 1 cup fresh shiitake mushrooms, stemmed and quartered
  • 1 medium onion, coarsely chopped
  • 1 tablespoon olive oil
  • garlic powder to taste

Directions: Heat the olive oil in a wok, or large frying pan over medium-high heat. Add the mushrooms and onion, and saute until they are about halfway done. Dump in the spinach, and liberally sprinkle with garlic powder. Fry until the spinach has wilted, about 5 to 7 minutes.

Buea Coconut Joloffe Rice (Cameroon) Recipe

  • 1 onion, chopped
  • 2 tablespoons peanut oil
  • 4 tomatoes, peeled and chopped
  • 1 teaspoon tomato puree
  • 1 1/4 cup coconut milk
  • 2 carrots, peeled and diced
  • hot pepper, to taste
  • salt, to taste
  • 1 small slice ginger, finely chopped
  • 1 bayleaf
  • 1 1/4 cup long-grain rice, washed
  • 1/4 pound mushrooms, sliced
  • 1 small green pepper, seeded and chopped

PREPARATION:  Fry the onion in hot oil, in a large saucepan, for a few minutes. Add the tomatoes and tomato puree. While stirring, fry over a moderate gas for 5 – 6 minutes. Stir in 1/4 cup of the coconut milk and continue to cook until the mixture is reduced and thick. Add the rest of the coconut milk, carrots, hot pepper, ginger, bayleaf and salt. Bring to the boil, and add the rice and the remaining vegetables, stirring with a fork. Reduce to a low heat, cover and cook until the rice has absorbed most of the liquid. Remove the lid, cover with foil and replace the lid until the rice is done.

Poulet Directeur Général

  • 1 chicken, cut into serving pieces
  • 60ml oil
  • 2cm piece fresh ginger, grated
  • 1 ‘Maggi’ cube or a chicken stock cube with a pinch of ground cumin and coriander seeds
  • 1 garlic clove, minced
  • 2 carrots, finely chopped
  • handful of French beans with ends trimmed
  • 3 sweet bell peppers, de-seeded and chopped
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • optional: plantains for frying

Method: Combine the chicken, 1 tbsp oil, spices, carrots, green beans and peppers in a bowl then allow to marinate for at least two hours. Heat the remaining oil in a casserole dish or large frying pan then add the onions and fry briefly until they just begin to soften. Add the chicken then fry over high heat until the pieces are lightly browned all over. Add the remaining ingredients, except the tomatoes then reduce the heat to as simmer. Cook, stirring frequently, until the chicken is done and most of the liquid has evaporated (add a little water if it becomes too dry) then add the tomatoes and simmer for a few minutes more. Serve with rice or Baton de Manioc and fried plantains.

###

Cambodia
(recipes borrowed from the cooks at: www.food.com and www.allrecipes.com)

Grilled Ginger Chicken Wings

  • 2 lbs chicken wings
  • 1/4 cup soy sauce
  • 1/2 teaspoon salt
  • 2 teaspoons light brown sugar (I usually add a bit more.)
  • 3 tablespoons fresh ginger root, grated
  • 6 garlic cloves, minced
  • 1 teaspoon paprika

Directions:  Put chicken wings in a large bowl or ziplock bag with soy sauce, salt, brown sugar, ginger, garlic and paprika, mix well. Cover wings and refrigerate for at least 4 hours or overnight. Cook chicken wings on low heat grill until golden brown & skin is crispy. (About 15 minutes). Serve hot or warm.

Cambodian Style Egg Roll

  • 1 lb Ground pork
  • 1/2 cup Onion (chopped)
  • 1/2 cup Carrots (shredded)
  • 1/4 cup Cooked peanuts (finely chopped)
  • 1/2 cup Clear noodles (cut into 3″ lengths)
  • 1/2 tsp Salt
  • 1/2 tsp White pepper (powder)
  • 2 tsp White sugar
  • 1 packet Egg roll shells (super thin)
  • 2 tbsp Oyster sauce

Duck Sauce

  • 1 jar Apricot jam (12 oz.)
  • 2 tbsp White vinegar
  • 1 tbsp Soy sauce
  • 1/4 tsp Dry mustard

Method:  Season meat with salt, sugar and cornstarch. Let stand about 10 minutes. Then pour into frying pan. Fry with all ingredients (mix them well) allowing the sauce to cook with ingredients for a few minutes. Spoon about 3-4 tablespoons onto the egg roll shell and wrap. Deep fry at 350 degrees, turning on all sides for even color. Cook until egg rolls are golden brown in color. They are ready to be served (with Duck Sauce).

To prepare Duck Sauce blend all the ingredients and serve with egg rolls.

Sesame Rice

  •     1 tablespoon sesame seeds
  •     1 tablespoon butter or margarine
  •     1/2 cup uncooked long grain rice
  •     1/2 cup chopped celery
  •     1/4 cup chopped onion
  •     1 cube chicken bouillon
  •     1/4 teaspoon salt
  •     1 1/4 cups hot water

Directions: In a medium skillet, saute sesame seeds in butter for 2-3 minutes or until golden. Add rice, celery and onion; saute until the rice is browned. Spoon into an ungreased 1-1/2-qt. baking dish. Dissolve bouillon and salt in water; pour over the rice mixture. Cover and bake at 325 degrees F for 50-60 minutes or until rice is tender.

###

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