Jamaica

Jamaica (#26) Jamaican Patties

I love these savory baked pastries and they're so easy to make.  There are many different ways to make Jamaican patties just by changing the spices.  This recipe uses a combination of curry powder and thyme, but a mixture of allspice and paprika can also be used.  I sauteed diced onions then added ground beef and cooked until brown.  I sprinkled a little curry powder, thyme, salt and pepper on the mixture then added some beef broth, bread crumbs and some Pickapeppa sauce.  I cut circles in a pie crust and stuffed them with the patty mixture then folded them over and brushed egg wash over the top.  Bake at 400 degrees for 30 minutes.  I added a little sprinkling of Pickapeppa with each bite. 
Delicious!

Japan

Japan (#25) Yakitori (Skewered Chicken Thighs and Scallions)

I've been exploring Japanese food a lot and with all the things I want to make, I should probably start a separate blog.  Yakitori literally means skewered food, and there are many different yakitori dishes - for example, negima is chicken thighs and scallions, tebasaki is chicken wings and chicken liver is reba.  The chicken pieces and scallions are skewered and broiled for six minutes then brushed with a mixture of soy sauce, sake, mirin, water and brown sugar that has been simmered for about a half hour.  The chicken skewers are cooked for another 5-6 minutes and drizzled with remaining soy sauce mixture before serving.  I served this with sticky rice sprinkled with Japanese sea salt and black sesame seeds.  This recipe is from San Francised based Japanese cook, Nami's website and You Tube channel Just One Cookbook. 
https://www.justonecookbook.com/yakitori/

Korea

Korea (#24) Sticky Honey Garlic Wings and Sticky White Rice

There are a lot of recipes for Asian-style wings but this one appealed to me because of the chili serrano peppers.  I found the recipe on popular Korean You Tuber Seongkyoung Longest's channel called "Asian at Home".  The wings are marinated in a mixture of mirin, grated ginger and grated garlic for about two hours.  After marinating, they're broiled for about 15-20 minutes on each side then tossed in a mixture of soy sauce and honey that has been brought to a boil and cooked for a minute or two with slices of garlic and serranos.  I served this with Annie Chun's sticky white rice from Sprouts which takes just one minute to make in the microwave. 

Peru

Peru (#23) Pollo a la Brasa (Roast Chicken)

According to a favorite website of mine "The Spruce", this Peruvian dish has become popular on the east coast.  In Peru, it's almost always found on restaurant menus and is one of the countries most popular dishes.  Traditionally, a whole chicken is marinated and cooked on an open flame.  The secret to this recipe is marinating it for a minimum of two hours or up to 24 hours.  The marinade is a mixture of oil, lime juice, soy sauce, oregano, cumin, paprika, sugar, fresh garlic, and salt and pepper.  I used boneless, skinless chicken thighs and wingettes.  After marinating, the chicken is baked at 350 degrees for about an hour and 15 minutes.  The chicken was melt-in-your-mouth delicious.  I served it with a butter and garlic rice cooked in chicken broth.

Japan

Japan (#22) Miso Glazed Salmon

I saw this recipe on Jacque Pepin's Heart and Soul cooking show and decided to make it.  I researched other versions of the recipe and settled on one from one of my new favorite websites called "Just One Cookbook".  The salmon is marinated in a mixture of miso paste, sake, mirin, soy sauce and sesame oil for about an hour then broiled for about 10 minutes.  I served it over sticky white rice sprinkled with black sesame seeds and sea salt.  This was easy, healthy, inexpensive and delicious.  There was a leftover piece of salmon which I'll use for onigirazu for an easy, healthy lunch.
https://www.justonecookbook.com/miso-salmon/

Onigirazu is popular in Japanese bento lunch boxes.  They're easy to make and the fillings are endless. 

Belize

Belize (#21) Johnny Cakes

I love biscuits so I when I stumbled across this recipe I knew I had to make it.  Johnny cakes were originially called Journey Cakes because they were a staple for travel and stay good for weeks.  In Belize they are a breakfast staple and eaten as a sandwich with ham and cheese, or served warm and drenched in butter and honey.  There are just a few simple ingredients: flour, baking powder, salt, sugar, butter and coconut milk.  The dough is mixed and then balls are formed and flattened on a baking sheet, then pricked with a fork and baked for 30 minutes or so. 

France

France (#20) Petits Farcis (Little Stuffed Vegetables)

Japan

Japan (#19) Karaage (Fried Chicken)

Japan is well-known for Tempura but not so well-known for a technique of frying called Karaage.  Kaarage is popular in Japanese bars, supermarket delis and for take-out.   It's so easy to make and so delicious.  I used chicken breast tenders although most of the cooks I found on YouTube used chicken thighs.  The chicken is cut into one-inch pieces and marinated in a mixture of ginger, garlic, soy sauce, sake, sesame oil and sugar for about two hours.   When I was ready to fry the chicken, I mixed it with corn starch (potato starch can also be used).  I heated about an inch of canola oil in a cast iron skillet and set the timer for 90 seconds.  After one minute I turned the chicken and cooked it for 30 seconds more.  The result is crispy, golden delicious bits of juicy chicken.  I served it on a bed of coconut rice that was made from a packet that I found at House of Rice, my local Asian store.

Korea

Korea (#18) Street Toast

Coming soon!

Mexico

Mexico (#17) Migas (Eggs and Tortillas)

Migas in Spanish means "crumbs".  According to Wikipedia, it originated in Spain and  Portugal and is often found on menus for lunch and dinner.  In Mexican kitchens it's typically eaten for breakfast.  There are substantial differences in the Spanish version, specifically leftover bread or tortas are used versus using corn tortillas for the Mexican version.  This was so easy, in less than 15 minutes breakfast was on the table.  I cut three tortillas into one inch squares (approximately) and fried them in a little oil until they were crispy.  In a separate pan I cooked 1/2 chili serrano (finely chopped), 1/4 onion and one Roma tomato (both in a large dice), in a little oil until everything was slightly softened.   I added two whisked eggs to the tortillas and cooked a minute or so until they were fully cooked, then added the chili mixture and tossed it all together.  I sprinkled a little cotija cheese and Tapatio sauce on top for an authentic Mexican breakfast.

Philippines

Philippines (#16) Sinigang na Baboy (Pork and Tamarind Soup)

I don't just enjoy soup on a cold winter's day, I enjoyed it yesterday even though it was 111 degrees.  This simple soup, a staple in Filipino kitchens is absolutely delicious.  Once again, I stumbled upon this recipe on You Tube and watched practically every video.  The key ingredient is Knorr tamarind soup mix which gives it the name "sour soup".  A variety of different vegetables can be used but onions and tomatoes are essential.  I made mine with daikon radish, green beans and bok choy.  I sauteed onions and ginger in oil then added tomatoes and baby back spareribs and let them brown a little.  After 20 minutes or so, I added 14 cups of water and the tamarind packet, and let this simmer for about an hour.  I then added the daikon radish and green beans and cooked for about 30 minutes until they were tender.  Right before serving I added the bok choy and ladled the soup over rice.

Japan

Japan (#15) Onigirazu (Rice Ball Sandwich)

According to Japan Times, this "sandwich" was chosen as the top dish for 2015.  It's a take on onigiri but is much easier to make and uses non-traditional Japanese fillings.  I looked at a lot of recipes and watched You Tube videos and there are endless fillings that can be used.  I made my first one with Canadian bacon, Swiss cheese and avocado.  A square of sushi rice is placed on the nori seaweed sheet, then topped with the fillings and a final topping of more rice.  It's wrapped in plastic wrap then cut to reveal the layers of filling.  Other fillings that can be used are layers of fresh vegetables or eggs, ham and cheese, pork cutlet, or teriaki chicken.  Just about anything can be put together for an easy on-the-go lunch.
http://www.justonecookbook.com/chicken-katsu-onigirazu/

China

China (#14) Pork Sparerib and Daikon Radish Soup

I used an ingredient in this soup that I have never used before - daikon radish.  The ingredients are pork spareribs, daikon radish, fresh ginger, garlic, scallions, cilantro, salt and white pepper.  The important step in making this is to rapidly boil the spareribs for about 10 minutes then rinse them well.  This will result in a clear broth.  Put the ribs in a clean pot with 6-8 cups of water.  Add sliced daikon radish, ginger, garlic, salt and pepper, and simmer for about an hour.  Top the bowl of soup with sliced scallions and cilantro.  This wonderful Chinese recipe is one of many more Asian recipes I'll be making in the coming weeks.

Italy

Italy (#13) Scampi

Scampi is the Italian culinary name for Norway lobster which is in fact a small, slim lobster.  Immigrant cooks adapted Italian techniques to American ingredients, and “shrimp” scampi was born.  I always thought scampi was French until I learned of this detail.  I always have a bag of shrimp in the freezer and all of the simple ingredients on hand so I make scampi pretty often.  I melt a couple of big heaping tablespoons of butter in a pan, add rough-chopped garlic, then add the shrimp and sprinkle with sea salt and fresh cracked pepper.  Cook for two minutes then add wine and a splash of lemon juice.  Cook another minute and done!  The key with this and all shrimp dishes is to not overcook the shrimp.  I serve it over thin spaghetti noodles and topped with lots of fresh Italian parsley.  And of course torn pieces of baguette to soak up the sauce.  

China

China (#12) Cabbage and Egg Lo Mein

Lo Mein is a wonderful Chinese take-out dish that should never be ordered out. It's so easy to make and so much better made at home.  I bought egg noodles at my local Asian grocery "House of Rice".  I don't know what compelled me to Google the noodle maker "Nanka Seimen" but it turns out there's a fascinating story behind the noodles.  They've been made close by in Vernon, California since 1905.  Here's the website link: http://nankaseimen.com/
To make Lo Mein, the noodles are boiled and set aside.  The cabbage is stir-fried in a little oil, then an egg is added and quickly scrambled.  The noodles are added to the pan and tossed with a mixture of soy sauce, sugar, sesame oil, ground ginger and siracha.  Toss with chopped scallions, and it's that simple.  Any fresh vegetables or meat can be used to make endless versions of Lo Mein.  Here's the link to the recipe for the super simple sauce, then get creative with all the different ways you can make it: http://damndelicious.net/2014/10/03/easy-lo-mein/

China

China (#11) Pai Gwut (Dim Sum Steamed Pork Spare Ribs)

This simple little Dim Sum dish is why I continue my food blog.  There are so many hidden food treasures to be discovered.  I came across this recipe by accident when I was researching shrimp curry recipes.  The definition of Dim Sum is "small bite-sized portions of food served in steamer baskets or small plates".  I used an ingredient I have never used before - fermented black beans.  I went to an Asian market and bought pork spare ribs that were cut into 1-inch pieces.  At $1.98 a pound, this was a bargain.  The ribs are marinated in a mixture of minced ginger and garlic, soy sauce, Chinese cooking wine, sesame oil, white pepper, sugar and the black beans.  Marinate for a minimum of two hours to overnight.  Place the ribs on a small plate that will fit into your bamboo steamer, cover and steam for one hour.  The ribs can be garnished with scallions, finely chopped peppers or chiles and served with rice.  I love this recipe with it's subtle Asian flavors and will definitely be making it again soon.

Thailand

Thailand (#10) Gaeng Dang (Thai Shrimp Coconut Curry)

I love my local Thai restaurant (Cha Da Thai) and decided I should tackle a few things on the menu and make them at home.  This curry dish was so easy to make in less than 30 minutes.  I cooked the shrimp in butter for a few minutes and removed them from the pan.  I then sauteed chopped garlic, red peppers and onion until they softened a little.  Pour in a can of coconut milk and red curry paste and after a few minutes, add the shrimp back in and simmer for a few more minutes.  I added fresh basil right before serving and ladled it out top of a bed of jasmine rice.  The next thing I'm going to make from the menu is a traditional Thai street food, Kua Gai a rice noodle chicken dish.

Mexico

Mexico (#8) Taquitos de Pollo (Chicken Taquitos)

It's Cinco de Mayo and I made one of my Mexican favorites - Taquitos.  In Mexico, they are often referred to as Tacos Dorados (Golden Tacos).   I bought a roast chicken and shredded it, then added a spicy Monterey Jack shredded cheese.  The chicken mixture is rolled in a corn tortilla and lightly fried until crispy.  Taquitos can also be filled with beef or cheese and served with salsa, guacamole or crema.

Italy

Italy (#7) Gamberi Fra Diavolo (Translated Brother's Devil Shrimp)

Italy

Italy (#6) Rigatoni con Salsiccia e Funghi (Rigatoni withh Sausage and Mushrooms)

This recipe is from my new cookbook "Arizona's Best Restaurants" which features some of Arizona Highways favorite restaurants.  Caffe Torino Ristorante Italiano in Oro Valley serves classic Italian dishes.  I've looked at the menu and will be making other dishes from the restaurant.  I love this easy Rigatoni recipe.  I sauteed sweet Italian sausages (casings removed), then added red and yellow bell peppers, mushrooms and some garlic.  The mixture is deglazed with white wine, then tomato sauce and a splash of heavy cream is added.  Simmer for 10 minutes then mix with the pasta and shaved parmesan cheese.

Hungary

Hungary (#5) Turos Teszta (Noodles and cottage cheese)

One of my co-workers told me about this recipe.  Her father is Hungarian and she grew up eating this wonderful dish.  I viewed several YouTube videos and it’s a staple in Hungarian homes because it’s so simple and uses only three ingredients – egg noodles, cottage cheese and bacon.  The noodles are cooked then tossed with creamy cottage cheese and topped with bacon crumbles.  Sour cream and minced garlic were used in several recipes I researched but it’s just as good with the lower fat version using low-fat cottage cheese and omitting the sour cream.  This dish will be a staple in my home because I almost always have all three of the ingredients and it was simply delicious.

Russia

Russia (#4) Salad Olivier

I first discovered this recipe on Mo Rocca’s “My Grandmother’s Ravioli”.  Salad Olivier is a traditional Russian salad.  The original version was created by Lucien Olivier in the 1860’s.  Lucien was the chef of the famous French restaurant in Moscow called L’Hermitage.  The salad is very similar to traditional American potato salad except for carrots and peas that are added, and sometimes chicken or bologna.  I boiled potatoes, carrots and eggs and chopped them into a fairly small dice.  I then added cooked frozen peas and diced pickles and tossed everything with a mixture of mayonnaise, lemon juice, mustard and olive oil.  I really enjoyed this recipe and have it on the top of my list for a future potluck.

  

Asia

Asian Ginger Salad Dressing

I found this recipe on Allrecipes.com and it instantly became a favorite of mine.

Ingredients:
3 cloves of minced garlic
2 TBLS grated ginger
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup light soy sauce
3 TBLS honey
1/4 cup water

Combine all ingredients.  Shake well.  Microwave for one minute to dissolve honey.  Let cool before serving.

China

China (#3) Steamed Fish, Dumplings, and Spring Rolls

It's the Chinese Lunar New Year, Year of the Rooster, and to celebrate, I made three lucky foods.  Steamed fish symbolizes prosperity and the saying associated with it is "may the year bring you prosperity".   The dumplings and spring rolls symbolize wealth.  The saying associated with dumplings is "ring out the old year and bring in the new".  The shape of the spring rolls represents gold bars.   I also made a leafy green salad drizzled with a homemade Asian salad dressing and toasted sliced almonds.  I found the recipe for the steamed fish at woksoflife.com, a really wonderful website.  Here it is: http://thewoksoflife.com/2013/10/cantonese-steamed-fish/

Jamaica

Jamaica (#2) Brown Stew Chicken

Brown stew chicken is the Jamaican version of Chicken Fricassee.  I found several recipes on You Tube but this one on "The Jamaican Mother" channel was the one I settled on and it was wonderful.  One of the ingedients was something I had heard of but have never used - Kitchen Bouquet Browning and Seasoning sauce.  It's made with a vegetable base of carrots, cabbage, onion, parsley, turnips and parsnips and adds a nice richness to the dish.  I used organic boneless, skinless chicken thighs.  The chicken is combined with chopped red, yellow and orange bell peppers, onions, garlic, habanero pepper (as a substitute for Scotch Bonnets), all-purpose seasoning, allspice and fresh ground pepper.  Marinate in the refrigerator for at least an hour, then remove the chicken and brown on both sides in oil.  Add the vegetables to the pan along with water, browning and ketchup.. Cover and simmer for 45-60 minutes.  Serve with rice.
https://www.youtube.com/watch?v=_tVPOU4Q_kc

U.S.A.

Hoppin' John (#1)  (Rice and Peas)

I usually make black eyed peas for New Year's which is a southern tradition I grew up with, but this year I made Hoppin' John.  I hope I don't wait until next New Year's to make this again, because it was really, really good.  According to a New York Times article dated 2003, Hoppin' John originated in Africa.  It traditionally consists of peas and rice.  Collard greens are added along with pork or beef sausage.  The peas represent coins, the collard greens represent dollar bills and the sausage represents fat or prosperity.  I drizzled a little olive oil and hot pepper sauce over the top for extra flavor, and served with jalapeno bread.
This American/African dish kicks off another year of international cooking.
Coming soon, Caribbean coconut shrimp.