INTERNATIONAL FOODS

  FOR THE CATFISH   Chesapeake blue catfish: 2 lbs (bloodline removed, shaved on a bias into 12 pieces)   Water: 2 quarts   Kosher salt: 3 tbsp + 1 tsp   Rice flour: 2 cups   Anson Mills cornmeal: 2 cups   Buttermilk: 2 cups   Hot sauce: 1 splash (or more)   Lemon juice: 1/2 lemon   Canola oil: 2 cups   FOR THE SAUCE GRIBICHE   Eggs: 8   Cornichons: 1 1/2 cups (chopped)   Caper berries: 20 (sliced thin)   Parsley: 1 cup (roughly chopped) Prepare the Catfish Make the Brine: Heat 1 quart of water to a simmer, add salt, and whisk to dissolve. Add 1 quart of ice water and set aside. Prepare the Dredge: In a medium bowl, mix the rice flour and cornmeal. Transfer to a shallow pan. Set Up Breading Station: Pour buttermilk into a shallow pan and place next to the flour mixture. Set a third pan aside for the breaded catfish. Heat the Oil: In a deep cast-iron ...

  1 1/4 cups vegetable oil 6 tablespoons dried red chile pepper flakes (or ground cayenne)   Set out a clean, dry glass bowl or jar and add the chile pepper. In a small saucepan, heat the oil over medium heat for a few minutes, just until it begins to smoke. Remove the pan from the heat and allow the oil to cool in the pan for a minute or two. Heat oil in saucepan Pour the oil slowly and carefully over the chili pepper, making sure that the oil completely covers the chile pepper. If necessary, use a spoon to stir so that all the chili is submerged. Pour oil over chili pepper Set the oil aside to cool for at least an hour or two. Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed or ground chile pepper. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining. Once strained, store the oil in a clean, airtight glass container. If you used whole d...

Ripe Avocados Onion Green Sweet Pepper Garlic Cilantro Lime/Lemon/Vinegar Salt and Black Pepper Worcestershire Sauce (optional) Corn Oil (or Any Neutral-Tasting Oil)   This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necessary.   ENJOY YOUR MEAL

  2 tablespoon light olive oil 4 cloves garlic chopped 1 red onion medium-sized, sliced 1 cauliflower head small, chopped (or 1 frozen cauliflower packet, 500 grams) 1 teaspoon turmeric powder 1 teaspoon chilli flakes divided ½ teaspoon black pepper freshly ground ½ teaspoon Italian seasoning divided 1 teaspoon salt to taste ½ can butter beans drained and rinsed 1 ½ cups vegetable broth 1 teaspoon lemon juice 2 teaspoon extra virgin olive oil Switch on your instant pot to sauté and add the light olive oil to the steel insert. When the oil becomes hot, add the garlic and onions and fry until the onions become soft (two minutes). Add the cauliflower florets, turmeric, ½ teaspoon chilli flakes, black pepper, ¼ teaspoon Italian seasoning, and salt. Sauté for 3-4 minutes. Add the butter beans and vegetable broth and deglaze the pot. Cancel sauté and close the lid. Make sure the steam release vent is sealed. Press the pressure cooking button (high) and s...

1 1/2 lb shredded, green papaya 1 bunch green onions, sliced 12 ounces frozen shredded coconut, defrosted 1 1/2 cups chopped peanuts juice of 2 limes 2 Tbsp vegetable oil salt & pepper   Toss all ingredients together in a large bowl. Season with salt and pepper, as desired.   Make sure to use lots of salt, to balance out the lime juice. ENJOY YOUR MEAL

  1/2-1 lb cubed lamb or beef 1 large onion, sliced in quarter moons 5 small yellow potatoes cut in half 2-3 large carrots, peeled & sliced 2 red peppers, sliced in strips 2 large tomatoes, cut in wedges 5 cloves garlic, quartered 3 green onions, sliced 1 1/2 tsp cumin seed 1 small, green cabbage cut in hunks salt & pepper, as needed     First, let’s brown the lamb and onion in oil. You want to get it really good and toasty, as that’s the main source of dimlama’s flavor. Next, layer on the veggies, being sure to season with salt and pepper as you go. First, the potatoes, carrots, and peppers. Next, the tomatoes, garlic, green onion, and cumin seed. Finally, the cabbage. You’ll want to cut the cabbage in large wedges, then peel off the outer leaves to cover any gaps along the surface of the dimlama. Cover tightly and simmer gently until all the vegetables are tender. Do not stir! Some recipes say 1 1/2 hours, but I found mine t...

  2 lbs beef round roast or top round or eye of round 2 tablespoons clarified butter salt and pepper 1 teaspoon paprika 2 heaping teaspoons flour 2 teaspoons tomato paste 6 large onions 2 cloves garlic 1 cup red wine 1 cup meat stock 2 bay leaves 6 cloves 1 bunch small carrots 1/2 lb potatoes 1 green bell pepper 5 tomatoes   Cut beef into 1-inch cubes and brown it in hot clarified butter for about 10 minutes. Meanwhile dice onions and mince garlic. Season beef with salt, pepper and paprika, dust with flour. Stir and combine with tomato paste. Add onions and garlic to the meat and sauté for 5 minutes. Deglaze by adding red wine and meat stock. Add bay leaves and cloves and simmer stew on low heat for about 25 minutes. Meanwhile clean, peel and dice carrots and potatoes, wash and dice bell pepper. Add all vegetables to meat, cover and let simmer for 10 more minutes. Peel tomatoes (briefly submerge them in boiling water if necessary), cut into ...