Global Recipe Project

Another Caribbean country finished! Jamaica was fun, bright, and delicious. Jerk chicken, rice and peas, rum punch and a pineapple cake. We broke with tradition and made the rice and peas even though it wasn't Sunday. Great recipes if not a tad heavy on the carbs. As an aperitif we had some plantain chips and coconut soda. Wonderful way to spend a Thursday evening. Rice and Peas Ingredients 1 can red kidney beans 1 can coconut milk 1 tbsp fresh thyme 4 green onions, chopped 2 cups of rice (rinsed well) 2 cloves of garlic, minced water salt pepper Preparation Drain the kidney beans over a measuring cup that holds 4 cups. Add the coconut milk and then add enough water to make 4 cups of liquid. In a large pot, add the liquid mixture, garlic, thyme, onions, kidney beans, salt and pepper. Bring to a boil and taste the liquid for saltiness. Next add the rice and boil or 2 minutes. Reduce the heat and simmer covered for 15 - 20 minutes. Fluff with fork and serve wa...

How about a little Caribbean flair? We ran through Puerto Rico with street food and a hearty rice dish. The recipes required that I run around the neighborhood looking for seasonings and spice packets that were completely foreign to me. I tried the huge Mexican supermarket chain store, Cardenas. I had mixed success there. Turns out my unassuming Vons store had everything and more. We headed over to our friends' house (who graciously provided the grill) and enjoyed: Arroz Con Gradules Pinchos Bolitas de Queso Also, did you know that Puerto Rico is home to the first pina colada? You're welcome. The rice was very salty though no actual salt is in the recipe.... However, I loved the idea that you throw dried herbs, and sliced olives into the pot before the rice. The pinchos are the Puerto Rican version of chicken kebabs. Delicious. The bolitas de queso were heavenly. Fried cheese balls. A's Rating: 7 out of 10 H's Rating: 7.5 out of 10 M's Rating: 8 (...

Spain! Land of tapas, late nights, sangria and naps. A kind of place I can appreciate on all those fronts. Tonight's exploration into the culinary Spanish world was a collaborative effort. If a friend tells you she's making paella and wants to come over, you let her. Since I wasn't tasked with the main dish I decided to tackle a side salad, two types of sangria and churros. Another friend made the appetizers and we were on our way to a Spanish feast. I can't tell you much of the paella recipe except that it was fantastic. And a lot of work. And it was beautiful. For the sangria, we had a Ruby Red and a White Peach. Both equally delicious. Ruby Red 1 bottle of red wine 1 cup grapefruit juice 1/4 cup of sugar 1/4 cup of triple sec juice of 2 limes Sliced oranges and limes for garnish White Peach 1 bottle of white wine 1/2 cup of orange juice 1/2 cup of triple sec 1 cup of orange sparkling water 1 peach pureed sliced peaches for garnish Spanish Sala...

Wow, it is hard to find the time for creative cooking with a toddler..whew! Tonight's menu includes Chicken Kabsa. The national dish of Saudi Arabia. It's essentially chicken and rice, but the Middle Eastern version. Who doesn't love chicken and rice? Especially when it's made with cardamon, coriander and black limes. Yes, black limes. The black limes were an intriguing yet elusive ingredient. I traveled all around town to specialty spice shops looking for these little beasts. I finally located a small Middle Eastern market about 40 minutes from my house and sent Tony on a mission.   He came back with small bag of dried, black limes and a report that the market made very delicious shawarma sandwiches. Double win! We invited a few friends over and the Saudi Arabian feast began. Chicken Kabsa 1 cup of basmati rice 1 whole chicken cut into 8 parts 2 tablespoons sunflower oil 1 large tomato, diced 2 bay leaves 1 chicken bouillon cube 1 onion, diced3 garlic c...