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.