World Standards Day..International Recipes

 October 14th is World Standards Day... a veritable holiday of distinction.. if you are a tradesman or a baker/cook... hence Doug and I are at least one or another of those things so it is time to party hearty, my little foodies!!

Really what is it???

     World Standards Day is celebrated internationally each year on 14 October. The day honours the efforts of the thousands of experts who develop voluntary standards within standards development organizations such as the International Electrotechnical Commission (IEC), International Organization for Standardization (ISO), and the International Telecommunication Union (ITU). The aim of World Standards Day is to raise awareness among regulators, industry and consumers as to the importance of standardization to the global economy.

     In other words a meter is a meter..a pound is a pound.. a 2X4 is a 2X4..from country to country (although, I think it's only people in the USA that still do inches and feet..but I digress).

     What does this all mean to you???  Means our recipes cross all cultural and geographic barriers... an awesome responisbility, but I am up for it!!!

     Right now our blog is read in the USA, Canada, France, UK, Russia, Germany, Sweden, Brazil, Aruba and Bangledesh!!  Not bad for a crazy idea Doug had!!!

 

     So, today's recipes will be INTERNATIONAL... in other words more than from USA and Canada.  Wish me luck!!!  Oh, and if you are from any of the aforementioned countries and my recipes are incorrect..let me know!!

 

     USA.. Now as you may or may not know, I am from Boston, Massachusetts...so our first entry will be for something near and dear to my stomache...Clam Chowder (say after me...clam chowda)..and don't think you will see a tomato in the recipe!!  Not on your flipping life!!  This is wicked pissa!!!

 

those are oyster crackers on the side..ohh

just saying..I LOVE CLAM CHOWDA

there is never ANYTHING green in it..and

never a tomato..heaven forbid

 

 

 

USA (Northeast) Clam Chowda

 

First..the authentic recipe..

 

2 quarts clams, chopped, liquor reserved

8 potatoes, peeled and sliced

1 medium onion, chopped

1/3 lb. lean salt pork (not fatback)

8 Pilot crackers

1 pint milk

butter, 1 pat for each serving

Obtain and clean two quarts of clams. Separate the bags from the shoulders. Strain off the liquor to settle and reserve.

 Chop the heads and shoulders (do clams even have head and shoulders???) quite fine. Pare and slice eight potatoes. Cut up the slice of pork into small cubes and fry out.

 Soak 8 Pilot (or Milk) crackers. Throw into the kettle chopped clams, a little salt and pepper, then a layer of potatoes. Pour over the strained liquor carefully, allowing what's settled to remain in cup, then add sufficient cold water to cover the whole.

 Cook until the potatoes are done, then add the soft part of the clams, crackers, and 2 cups of milk. Boil eight minutes and serve hot. Onions if you like.

 Serve with a pat of butter and additional chowder crackers.

 

This is an old authentic recipe from a 1916 Cookbook, "What We Cook on Cape Cod".

 

Addendum: Some people have asked  what they should do with the salt pork in the pan once it's fried up with the onions, etc.

 

On Cape Cod, we leave it in the chowder, seeing as that's the frugal New England thing to do. We use high quality salt pork which is mostly pink and is much like bacon, so there isn't any reason to remove it. You can remove it if you're on a special diet, but your chowder will turn out differently. To adhere more closely to the authentic recipe, you can trim away the white portions of the salt pork, retaining the pink.

 

 

 

now if you hollow out a round loaf of good sourdough bread..

this just may be orgasmic!!!

 

 

Now the Cheat Version

 

Easy Clam Chowder

 

4 slices bacon

1/2 cup chopped onion

4 potatoes, peeled and cubed

1 tablespoonall-purpose flour

1 cup clam juice (you can cheat and use bottled)

1 cup half-and-half

2 (6 ounce) cans minced clams

salt and pepper to taste

1/2 cup heavy cream

2 tablespoons chopped fresh parsley

 

In a large saucepan over medium high heat, fry the bacon until crisp, about 10 minutes. Drain on paper towels, reserving the bacon fat in the pan, crumble and set aside.

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes. Sprinkle with the flour and stir well to coat.

Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

Add the half-and-half and minced clams and season with salt and pepper to taste. Finally, whisk in the heavy cream. Allow to heat through, about 5 minutes.

Garnish with the parsley and crumbled bacon. (Note: Do not boil.)

 

I cant believe how much I love these gooey little morsels of delight!!!

Baked Stuffed Clams


Although this recipe calls for fresh clams, you can also make this with canned minced clams (use one 6.5 ounce can, drained of all but 1 Tbsp of clam juice). Bake as directed on clam shells, or bake in a casserole dish and use as a dip with crackers.
If you've purchasing clams, keep them in the refrigerator covered with a damp, wet towel. If you have dug up your clams, keep them covered with cool sea water in a bucket. Throw away any cracked or broken clams.

• 10 large chowder or quahog clams, rinsed, sand and grit removed
• 3 Tbsp minced onion
• 1/2 cup butter (1 stick)
• 2 Tbsp chopped fresh parsley (or 2 teaspoons dried)
• 1 clove garlic, minced
• 1 Tbsp lemon juice
• 1 cup bread crumbs
• 1 Tbsp clam juice (or cooking liquid from steaming the clams)
• Salt and freshly ground pepper to taste
• 1/4 cup grated Parmesan cheese

1 Fill a large pot with 1 1/2 to 2 inches of water. Bring water to a boil. Add the clams to the boiling water. Reduce the heat to a simmer and let the clams steam for approximately 6-10 minutes, until the shells open. Remove clams from the pot and let cool enough to handle. Discard any clams that have not opened (if they haven't opened it means they were dead to begin with and should not be eaten).
2 Remove the clam meat from the clams (not the clam foot which is attached to the shell) and mince finely. Break apart the clam shells from their hinges. Rinse. Pick 10-12 of the cleanest, nicest looking clam shells and set aside.
3 Preheat oven to 350°F. In a sauté pan, melt the butter on medium heat and add the minced onion. Once the onions have softened (2-3 minutes), add the garlic. Cook the garlic for 1 minute, then add the parsley, bread crumbs, minced clams, lemon juice, and clam juice. Stir until the stuffing mixture is completely moistened. (If too dry, add a bit more butter or clam juice; if too wet, add a bit more bread crumbs.)
4 Lay clam shells on a baking dish. Scoop a little stuffing mixture onto each clam shell. Sprinkle with grated Parmesan. Bake for approximately 20-25 minutes, until Parmesan is lightly browned on top.
Variation:
Cook a few strips of bacon until fat renders but not brown or crispy, chop and mix in with the stuffing. Use crumbled up Ritz crackers for the breadcrumbs. So good!
Yield: Makes 10-12 stuffed clams. Serves 3-6.

 

 

 

Now onto Toronto...Representing Canada in all it's glory..hometown of our beloved, amazing, well loved and multitalented, Doug!! WOOT WOOT, EH

 

Peameal and Cheddar Sandwich

 

(search for the 411 about peameal bacon in past blog entires)

..please notice the conversions.. I am good, huh??

 

 

8 slices of rye bread (slices in canada too)

1 tablespoon honey Dijon mustard (15 ml)

2 tablespoons butter, softened (30 ml)

12 1/2 ounce slices of peameal bacon

4 tablespoons maple syrup (60 ml)

1 teaspoon lemon juice (5 ml)

1 tablespoon vegetable oil (15 ml)

4 1 ounce slices of sharp 5 year-old cheddar cheese (I am pretty sure if it isnt exactly 5 yrs old it's not a deal..but for those perfectionists make sure it's not 59 months old!! <--Doug)

Directions

1. In a large non-stick skillet, heat oil over medium heat. Add peameal bacon slices and cook for ½ minute on one side. Turn over and cook on the other side.
2. In a small bowl combine the maple syrup and lemon juice and add to cooking bacon. Turn slices over and allow each side to get caramelized. Allow the slices to cook until liquid evaporates. Remove from heat and set aside until needed.
3. Butter 8 slices of rye bread. Lay slices of bread with buttered side down on a flat surface. Spread honey Dijon mustard on four of the slices.
4. Top the four other slices with one slice of cheddar cheese and 3 slices of the maple glazed peameal bacon. Cover with other slice of bread, buttered side out.
5. Heat a non-stick pan over medium heat. Place two sandwiches and grill until golden brown and the cheese has melted.
6. When cooked take sandwiches off the heat and cut diagonally.

Peameal Bacon Breakfast Sandwich with Maple Caramelized Onions and a Fried Egg

Salty peameal bacon with sweet maple caramelized onions, tangy maple mustard and a fried egg with runny yolks makes for an amazing breakfast sandwich. (watch out egg mcmuffin..you have met your match!!)

Servings: makes 1 sandwich

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Eat Time: 1 minute (laughs..looking at Doug..eh?)

Ingredients

• 2 slices peameal bacon or Canadian bacon or strips of bacon
• 1 egg
• 1 tablespoon grainy mustard
• 1 teaspoon maple syrup
• 2 slices bread, lightly toasted
• 2 tablespoons maple caramelized onions* recipe below

Directions

1. Fry the peameal bacon until cooked and set aside.
2. Fry the egg in the pan.
3. Mix the mustard and maple syrup.
4. Assemble sandwich and enjoy.

we go together

like peameal bacon and eggs

 
 

Maple Caramelized Onions

Sweet maple-y caramelized onions. (drooling as I type)

 

Servings: makes 1/2 cup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Ingredients

• 1 tablespoon olive oil
• 4 cups onion, sliced
• 1/2 cup water
• 2 tablespoons maple syrup
• 1 tablespoon balsamic vinegar

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onions and water and cook until completely tender and caramelized and golden, about 40-50 minutes, adding more water as needed.
3. Stir in the maple syrup and vinegar and cook until most of the liquid is gone, about 2-3 minutes.

 

Maple Bourbon Bacon Jam

A sweet, salty, smoky, spicy and down right tasty bacon jam that is the definition of  YUM! This bacon jam goes well on toast for breakfast and makes for a great condiment in sandwiches and burgers of all sorts!  With all of the ingredients in this jam, you know that it is just packed with flavour and umami with a nice balance of salty from the bacon, sweet from the brown sugar and maple syrup, tangy from the cider vinegar and spicy from the chipotles!

  I mean, how could you possibly go wrong making a jam where the primary ingredient is bacon?

 

Servings: makes 1-2 cups

Prep Time: 10 minutes
Cook Time: 1 hour 50 minutes
Total Time: 2 hours

 

• 1 pound thick smoked bacon, cut into 1 inch pieces
• 1 large onion, sliced
• 4 cloves garlic, chopped
• 1/4 cup cider vinegar
• 3/4 cup coffee (brewed)
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1/4 cup bourbon
• 2 chipotle chilis in adobo, chopped
• 1/2 teaspoon cumin
• pepper to taste

1. Cook the bacon in a large sauce pan an over medium heat until the fat has rendered and the bacon starts to get crispy and set aside, reserving 1 tablespoon of the grease in the pan.
2. Add the onions and saute until tender, about 5-7 minutes.
3. Add the garlic and saute until fragrant, about a minute.
4. Add the vinegar and deglaze the pan.
5. Add the coffee, brown sugar, maple syrup, bourbon, bacon, chipotle chilies, cumin and pepper, reduce the heat and simmer until reduced to a syrupy consistency, about 1-2 hours.
6. Process the jam in a food processor to smooth it out a bit but not too much as you want to have the texture of the bacon.
7. If you do not finish it all in one sitting, store it in a sealed container in the fridge for up to 4 weeks.

United Kingdom..represent!!!

 

Next on our list of International favorites is another favorite of mine... having a Dad from UK and all..My mom would make this occasionally and I was thrilled those days; when she did I would eat Yorkshire Pudding and Gravy...and pass on the meat... My mom and Gram (English one) always made this in a 13 X 9 pan.

Roast Beef and Yorkshire Pudding  with lots of gravy, please

The history of the Yorkshire pudding is shrouded in mystery, the national dish of Roast Beef and Yorkshire Puddings is recognized across the world but its origins are virtually unknown. There are no cave drawings, hieroglyphics and so far, no-one has unearthed a Roman Yorkshire pudding dish buried beneath the streets of York. The puddings may have been brought to these shores by any of the invading armies across the centuries but unfortunately any evidence of this has yet to be discovered. Just why this simple mixture of flour, eggs, milk and salt gained a place in the culinary hearts of a nation, and a worldwide reputation, is a mystery which many have tried to solved but have yet to find the answer. Maybe it is simply because the taste so good?

A classic Yorkshire Pudding is quick, easy to make and with this, my best Yorkshire Pudding recipe, guarantees success every time. A traditional Yorkshire Pudding fresh from the oven should be well-risen, golden brown with a crisp exterior and soft middle. 

Traditional Yorkshire Pudding

 

4 large, fresh eggs, measured in a jug

Equal quantity of milk to eggs

Equal quantity of all purpose/plain flour to eggs

Pinch of salt

2 tbsp beef drippings

Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

 

I like to cook mine in the same pan my roast beef cooked in..you get all the yummy bits of roast. (13X9)

 

Serving Yorkshire Pudding

• In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often served alongside meat and vegetables.
• Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.
• Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.
• Yorkshire Puddings do not reheat well, becoming brittle and dry. (this has never been an issue in my home..as we devour the last scrap)

Roast Beef and Yorkshire Pudding

(this is how I make it.. and my mom and Gram did)

Roast Beast (aka Beef)

Roast beef (4 lb. rib roast or your favorite cut of roast beef)

YORKSHIRE PUDDING:

3/4 c. flour

1/2 tsp. salt

3/4 c. milk

1 tbsp. water

2 eggs

Preheat oven to 450 degrees. Place the beef fat side up in a roasting pan.

 

If you like rare beef, it should roast for about 1 1/4 hours, and meat thermometer read between 130-140 degrees.

If you like it medium to well done, cook 1 1/2 hours and meat thermometer should read 150-160 degrees.

 

I have never used a meat thermometer..relying on the touch method..

rare..it should feel soft to the touch

medium..there's some give and it's springy to the touch

well done..there's no give and it's quite firm.

(when I was a kid..if I would on the blue moon occasion, eat a slice of roast beast..it would have to be like shoe leather...cooked so well done)

 

 Baste the meat frequently while it is cooking.

 

Meanwhile, prepare batter for the Yorkshire pudding. Sift the flour and salt in a mixing bowl. Make a well in the center and add the milk and water gradually, beating with a wooden spoon.

In a separate bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubbles rise to the surface. Pour the batter into a pitcher and refrigerate it for 1/2 hour.

When the meat is cooked, remove it from the pan and place it on a warm platter. Cover with aluminum foil and let stand for 25 minutes before carving. Beat the batter again and pour it quickly into the still hot cooking pan. Bake in oven for 10 minutes at 450 degrees. Then reduce heat to 350 degrees and cook for an additional 15 minutes until it is well risen and has turned a golden brown. (Do not open the oven door while it is cooking). Serve immediately from the pan in which it has been cooked.   ohh and yum yum yum

 

 

 

 

 

 

Schnitzel Paniert

 

A classic German dish that is breaded and fried. Delicious on its own or on a sandwich. Feel free to substitute chicken if you like.

 Pound the meat to make very thin.  The thinner the more tender.

Roll the meat in flour & seasoning then dip in egg wash then roll in flour again.

4 very thinly sliced pork steaks

2 eggs
1/2 C. milk
1 C. flour
1 tsp. black pepper

1/2 tsp. paprika

Peanut oil for deep-frying

 Preheat oil in deep fryer to medium heat. Make a wash by blending well the eggs and milk. Mix flour, pepper and paprika and place this on a sheet of waxed paper. Dip the steak in the egg wash, making certain that it is thoroughly covered. Now put the steak in the flour mixture, coating both sides. Shake off excess. Deep fry in hot oil for 15 minutes or until meat is no longer pink.

 

 

 

 

 

Parlez Vous???

 

 

BAKED FRENCH ONION SOUP

Printed from COOKS.COM

    I figured I would only post recipes for things I actually like to eat but the I looked at Germany and Canada  ..damn how I have strayed....I was so tempted to post Frencg Fries or french Toast..but even I can be only so much of a smart ass..ok well I do LOVE French Onion Soup!!

This recipe is inexpensive and easy..and yummy...

---

 

Read more about it at www.cooks.com/rec/view/0,161,128179-249195,00.html

Content Copyright © 2012 Cooks.com - All rights reserved.

 

6 large white onions, thinly sliced

3-4 cloves garlic, finely minced

3 to 4 tablespoons olive oil

9 cups beef broth

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/3 teaspoon ground black pepper

8 slices white bread

1 cup shredded Parmesan cheese

8 slices Gruyere cheese (make sure they are thick and fit the bottom of the eating container..bowl, bread bowk, crock, cup, whatever you eat soup out of...not a can)

 

Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside. Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown. Stir in beef broth and seasonings. You can use premade beef broth..its just a base.Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt. (my note..DONT add salt!!)Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruyère and sprinkle with Parmesan. Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning. Serve with additional grated Parmesan cheese for sprinkling at table. Makes about eight servings.

About Russian food...once we get past Russian Dressing...I am pretty much done.. so watch her do research on the internet about Russian food...hmm I found this recipe..very similar to corned beef and cabbage....wait!!! It is corned beef and cabbage...Isnt it a small world.

STSCHI (RUSSIAN)

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Read more about it at www.cooks.com/rec/view/0,221,153181-238202,00.html

Content Copyright © 2012 Cooks.com - All rights reserved.

1 medium cabbage

4 tbsp. butter

3 tbsp. broth (beef, chicken, pork or vegetable)

2 lbs. beef brisket, in 1/2-inch cubes

6 cups water

2 onions, chopped

2 leeks, chopped

1 parsnip, finely diced

2 tbsp. sour cream

2 tbsp. flour

Wash and remove core from cabbage and cut up coarsely. Heat cabbage pieces in butter, and moisten with 3 tablespoons of stock. Add 2 lbs. of beef brisket, cut into large dice, 3 pints of water, and cook 1 1/2 hours. Chop up 2 onions, 2 leeks, and a parsnip in small dice, add 2 tablespoons of sour cream and 2 tablespoons of flour. Add this mixture to the soup about 1/2 hour before serving.

 

Traditionally served accompanied by small buckwheat cakes or blinis.

 

Traditional Russian blini (BLEE-nee), singular is blin, are made with a yeast-raised buckwheat flour batter and have a nutty flavor. They symbolize the sun and take center stage at maslenitsa (also known as Butter Week, Pancake Week or Cheesefare Week), a spring festival marking the end of winter. Today, blini are prepared hundreds of ways -- with white flour only, cornmeal, sweet, savory, you name it. And their accompaniments have gone beyond the traditional caviar, smoked salmon, minced onion, chopped eggs, sour cream and a sip or two of vodka. This recipe is for traditional buckwheat Russian blini.

 

2/3 cup all-purpose flour

1/2 cup buckwheat flour

1/2 teaspoon salt

1 teaspoon instant or rapid-rise yeast

1 cup warm milk

2 tablespoons butter, melted

1 egg, separated

Toppings of choice

 

In a large bowl, mix flours, salt and instant yeast, and make a well in the center.

Pour in milk, mixing until smooth. Cover and let rise until doubled, about 1 hour.

 Stir cooled melted butter and egg yolk into batter. In a separate bowl, whisk egg white until stiff but not dry. Fold into batter. Cover and let stand 20 minutes.

 Heat a nonstick skillet over medium heat. Drop quarter-size dollops of dough into pan without crowding. Cook for about 1 minute or until bubbles form and break. Turn and cook for about 30 seconds. Cover blini and keep warm. Repeat with remaining batter.

Serve with toppings of choice: red or black caviar, smoked salmon or other fish, chopped hard-cooked eggs, minced red or white onion, sour cream or creme fraiche, chopped dill and lemon wedges.

 

 

The trick is to measure the flour correctly. Don't use the measuring cup to scoop the flour from the bag or container; spoon the flour INTO the measuring cup, then level it off with the back of a knife. Then the blinis are tender, moist, and delicious!

  

 

ONTO Sweden....

 

 

 

Much like Russia, once I have had swedish fish (the candy) I am out of my league with swedish food....UNTIL...Swedish Meatballs...thank you IKEA!!!. umm these are not the ones made with grape jelly and chili sauce... but the REAL ones..

 

SWEDISH MEATBALLS Read more about it at www.cooks.com/rec/view/0,181,148174-250192,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 2 to 3 tbsp. butter 3 tbsp. finely chopped onions 1 tbsp. finely chopped garlic 1 tbsp. fresh parsley, minced 1/3 c. bread crumbs 3/4 c. water 1/4 c. cream (any kind) 1/2 lb. ground beef 1/4 lb. ground pork 1/4 lb. ground veal 1 egg 1 1/2 tsp. salt 1/2 tsp. pepper   Sauté onions in butter until golden brown. Combine 3/4 cup water with 1/4 cup cream. Soak bread crumbs in water and cream, then add ground meats, onions, seasonings, and egg. Mix until very smooth. Shape into balls using two spoons that have been dipped in cold water. Fry in butter until evenly browned, a few at a time. Shake pan continuously to make balls round. Remove each batch to a saucepan for easy reheating. Clear skillet with a little water before starting next batch. Pour this pan juice into a cup and reserve. Season the pan juice and pour over meatballs (in the saucepan) when they have all finished cooking. These meatballs are generally served without gravy (pan juices are used instead). Some people like to roll the meatballs in a breading made from fine oats (pulverized in a food processor) or plain bread crumbs before frying in the butter. If you choose this method, dip the meatballs in a beaten egg before rolling. Makes 4 servings.   I like to add 1/2 teaspoon freshly ground nutmeg, 1/2 teaspoon ground cardamom, 1 teaspoon black pepper..to taste..or use allspice

Lingonberry jelly is traditionally used with Swedish meatballs; you can substitute cranberry, red currant or raspberry jelly if you can't find lingonberry jelly.

 

Now is that an image you wanted to see, when googling Sweden???

I could live my whole life without seeing Abba half naked

 

 

Now for the fake Swedish Meatball Recipe... this is the one I actually use... and my kids would eat them by the panful.. excellent appetizer for a party..I recommend doubling what you think you will need..seriously..they are that good!!

 

 

SWEDISH MEATBALLS

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Read more about it at www.cooks.com/rec/view/0,171,130182-241196,00.html

Content Copyright © 2012 Cooks.com - All rights reserved.

Meatballs:

2 lbs ground chuck

1 1/2 teaspoon garlic powder

1 teaspoon seasoning salt

1/2 teaspoon pepper

1/4 cup plain bread crumbs

Sauce:

1 bottle chili sauce

1 jar grape jelly

Preheat oven to 350°F. Combine garlic powder, seasoning salt, pepper and bread crumbs with ground chuck. Mix well and make into meatballs. Cook in preheated oven 30-35 mins or until done. While meatballs are baking, combine 1 bottle of chili sauce and grape jelly in a saucepan and heat until jelly has melted. When meatballs are done, remove from oven. Drain and transfer meatballs to saucepan and coat well with sauce before serving. Enjoy!

and BRAZIL!!

Home of Carnivale!!!  and Americans evading the law..Well once again, I am realizing what a dearth of knowledge I have about international foods...Brazil... home of the nuts and the wax...sounds very kinky to me..but I digress...
Once again thank you Google!!

Brazilian Black-Eyed Pea and Shrimp Fritters - Acarajé

Acarajé are a popular street food snack in Brazil, especially at the beach. Black-eyed peas, seasoned with ground dried shrimp and onions, are shaped into balls and deep fried in palm oil, then split and filled with a spicy shrimp and onion filling. Though dried shrimp are a traditional ingredient in acaraje, they tend to impart a very strong flavor. In this milder version, the cooked fritter is split and then filled with fresh shrimp and caramelized onions.

For the Filling:

1 onion

1 cup small shrimp, fresh or frozen, shelled and de-veined

2 tablespoons palm oil or olive oil

 

For the Fritters:

2 cans black-eyed peas

1 clove of garlic

1 onion

1 red chili pepper

Salt and pepper to taste

Palm oil and/or vegetable oil for frying

 

Make filling: Slice onion very thinly. Spread onions out on a skillet with the olive oil or palm oil, and cook on low heat until they are golden brown (about 15 minutes). Add shrimp and sauté until shrimp are pink. Remove from heat and season with salt and pepper to taste. Set aside.

 

 

Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop the onion and garlic, and add it to the peas.
 Clean the pepper of seeds and add to the processor.
 Process mixture just until well-blended. Season with salt and pepper to taste.
 Add flour by the tablespoon, until mixture is stiff enough to hold a shape. Divide into 15 pieces, and form into balls or ovals.
 Heat 2 inches palm oil and/or vegetable oil in a pot on medium high heat. Fry several fritters at a time until browned, turning once, about 5 minutes. Drain fritters on a cookie sheet lined with paper towels. Fritters can be kept warm in a 200 degree oven.
 Split fritters and fill with a spoonful of the onion and shrimp mixture. Serve warm.

seriously..is that all it takes???

ARUBA....ahhh Aruba..

Nobody is good enough for Heaven..go to Aruba

  The Carribean..wow!!  Doug has been, I have never, but would love to...ahh dream on about laying in the sand and eating shrimp and drinking Pina Coladas..Got the sun on my shoulders and my toes in the sand...dreaming and staying tan....sigh

Coconut Shrimp

(ohh yeah this heaven)

• Fresh Shrimps
• Flour
• Salt and Pepper
• Shredded Coconut

Preparation Directions

Peel and clean the fresh shrimps. Mix some flour and water with salt and pepper to taste. (Make sure the batter is thick enough to stay on the shrimp.) Dab the shrimps in the flour Dab the shrimps in the batter Dab the shrimps in the shredded coconut and proceed to deep-fry in oil and serve in an empty coconut shell.

Pinchos di Cabaron (Shrimp Kebabs)

A delicious and simple recipe that can be easily transformed into a fabulous entrance for any meal, they are very light, fresh, and very tasty.

• 1/4 cup of barbecue sauce
• 1/2 cup of pineapple juice
• 2 tbsp of lemon juice
• 2 tbsp of fresh cilantro leaves fine minced
• 1 pound of jumbo shrimps skinned and cleaned
• 1 ripe pineapple, pealed and sliced
• 4 bamboo skewers or metal

Preparation Directions

In a bowl, combine the barbecue sauce, lemon juice, pineapple juice and cilantro. Pour half of the juice in a Ziploc (or plastic bag with a safe seal), add the pealed and cleaned shrimps in the bag, and leave it for 30 minutes. Save the rest of the sauce mix for later. Prepare the grill with medium high fire. Remove the shrimps from the marinara, and throw away the rest of the marinara used in the bag. If you use the wooden skewers, you will have to soak it first in water. Thread the shrimps and the pineapple slices. Grill the skewers on each side until the shrimps are fully cooked (+/- 3 minutes each side). With a sauce brush, moisten the shrimps with the mixed sauce saved earlier, while it is being cooked. Serve the skewers with in a separate cup remainder of the sauce for each to be used as dipping sauce.

Pina Colada

Ingredients

• 2-1/2 oz (5 Tbsp.) light rum
• 3 oz (6 Tbsp.) pineapple juice or crushed pineapple (canned)
• 2 oz (4 Tbsp.) coconut cream
• 3/4 cup crushed ice
• 2 pieces fresh pineapple for garnish

Preparation Directions

Put ingredients, except fresh pineapple pieces, in a blender and blend at medium-high speed for 15 seconds.

Pour into a chilled collins glass or stemmed goblet.
Garnish with fresh pineapple.
Tip: substitute tequila for rum.


 

Bangladesh - Rich in History, Culture and Hospitality

A country that is diverse in culture, tradition and unforgettable beauty is an apt description of Bangladesh. Decorating the landscape and diverting attention away from the concrete jungles and bustling cities, visitors will find a world of sparkling rivers, breathtaking mountains and spectacular adventures waiting around every corner. Located in South Asia, Bangladesh has been fighting poverty and establishing economic stability since its independence in 1971. Even though it is known to be one of the most highly populated countries in the world, it is also home to fertile plains, magnificent wildlife and an extraordinary history that captives the imagination through the buildings and monuments that remind present and future generations of its unique heritage

 

home of the Bengal Tiger and George Harrison did a concert for them...all I knew before

 

 

Authentic Bangladeshi Beef Curry

Ingredients:

3 tablespoons olive oil 1 onion, chopped 6 cloves garlic, minced 5 green chile peppers, finely sliced 1 teaspoon ginger paste 3 whole cardamom seeds 2 whole cloves 1 1/2 (2 inch) cinnamon sticks

1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon garlic powder 1 teaspoon cayenne pepper 1 cup water 2 pounds boneless beef chuck, cut into 1 -1/2-inch pieces

Directions:

1.	Heat olive oil in a skillet over medium heat. Add onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
2.	Stir in the garlic, green chiles, ginger paste, cardamom seeds, cloves, and cinnamon sticks. Cook and stir until the garlic begins to brown, 3 to 5 more minutes.
3.	Mix cumin, coriander, turmeric, garlic powder, cayenne pepper, and water into the onion mixture. Simmer until most of the water has evaporated and the mixture has thickened.
4.	Stir in beef chuck pieces until coated with spice mixture; simmer over medium-low heat, stirring occasionally, until the beef is cooked through and tender, about 1 to 1 1/2 hours.