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.