what is your fav. non american and non mexican dish?

Question

need ideas for a cook off

Answer 1

I am particular to Swedish and Scandinavian dishes myself. Here are some good recipes. I recommend going to Epicurious.com and searching for different ones if these three don't appeal to you.

SWEDISH LAMB STEW WITH DILL SAUCE

The long cooking time makes this lamb meltingly tender. Offer noodles alongside.

2 1/2 pounds boneless leg of lamb, cut into 1-inch cubes
4 cups water
1 large onion, chopped
1 large carrot, chopped
1 large bunch of fresh dill
8 white peppercorns
2 teaspoons salt
2 tablespoons (1/4 stick) butter
2 tablespoons all purpose flour
1 tablespoon white wine vinegar
2 teaspoons sugar
1/4 cup chopped fresh dill
2 tablespoons whipping cream

Place lamb, 4 cups water, onion, carrot, bunch of dill, peppercorns, and salt in heavy large pot. Bring to boil over medium-high heat, skimming off foam. Reduce heat to medium-low, cover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours. Strain broth into medium saucepan. Boil until reduced to 21/3 cups, about 8 minutes. Meanwhile, remove lamb from vegetables; discard vegetables.

Melt butter in medium saucepan over medium heat. Add flour and whisk 1 minute. Whisk in 2 1/3 cups reduced broth. Cook until sauce thickens and boils, whisking occasionally, about 6 minutes. Whisk in white wine vinegar, sugar and 1/4 cup chopped fresh dill. Simmer 3 minutes to blend flavors. Stir in cream and lamb and simmer until heated through, about 2 minutes. Season to taste with salt and pepper. Transfer to serving bowl.

Makes 4 servings.

GRILLED LEG OF LAMB WITH SPICED MUSTARD AND ROSEMARY

Start marinating the lamb one day before you plan to serve it.

1 tablespoon dry mustard
1 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 tablespoon apple cider vinegar
1/2 cup frozen apple juice concentrate, thawed
1/2 cup spicy brown mustard (such as Gulden's)
1 tablespoon chopped fresh rosemary
2 teaspoons olive oil
Coarse kosher salt
1 5-pound boneless leg of lamb, butterflied, trimmed of all fat

Nonstick vegetable oil spray

Combine first 3 ingredients in small bowl. Gradually whisk in vinegar. Let stand 15 minutes. Whisk in apple juice concentrate, brown mustard, rosemary, and oil. Season marinade to taste with coarse salt and pepper.

Place lamb, boned side up, in 15x10x2-inch glass baking dish. Sprinkle with salt and pepper. Spread 1/3 cup marinade over top to coat. Turn over. Sprinkle with salt and pepper. Spread remaining marinade over lamb. Cover dish with plastic wrap; chill overnight.

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging (reserve dish with marinade). Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over again and grill until thermometer inserted into thickest part registers 130°F for medium-rare, brushing often with any remaining marinade, about 5 minutes longer per side. Transfer lamb to platter. Cover loosely with foil; let rest 15 minutes. Slice lamb thinly; arrange on platter and serve.

Makes 8 servings.

SHRIMP TART

It's important to note that the pumpernickel used in this tart should be very dense. Although we prefer the light-brown Danish pumpernickel, the dark German-style variety works just as well. For the filling we've suggested lumpfish caviar, which is readily available in the States; in Sweden, the fish roe called lojrom would probably be used. It comes from bleak, an ocean fish from the Baltic Sea.

For pumpernickel crust
9 ounces dense pumpernickel (about eight 4-inch-square slices; preferably Wild's multigrain Danish)
5 tablespoons unsalted butter, melted and cooled
For shrimp filling
1 1/4 pounds medium shrimp (about 36)
3 tablespoons golden or red lumpfish caviar (from a 2-ounce jar)
2 cups sour cream
1/2 cup mayonnaise
1/2 cup heavy cream
2 teaspoons unflavored gelatin
3 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon finely chopped fresh chives
freshly ground white pepper to taste

Garnish: coarsely chopped fresh chives

Make crust:
Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.

Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.

Make filling:
Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.

If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.

Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.

Makes 10 to 12 Servings.

Answer 2

coucous salad

Couscous Salad

2 cups cooked couscous, cool to room temp
1 scallion, thin sliced
1 small cucumber, peel, seed and small dice
1 tomato, diced
1 small bell pepper, seed and dice
1/4 cup mozzarella or feta (optional)
1 clove garlic, minced
1 tablespoon olive oil
2 tablespoons red wine or 1 tbl. balsamic vinegar
basil, oregano and pepper to taste

In a small bowl or cup, whisk together oil and vinegar. Mix in garlic and scallion and seasonings and set aside. Mix cooled couscous and vegetables. Add cheese and fold gently. Drizzle in dressing as you gently fold. Refrigerate until serving. Top with red peppers or pimentos for garnish.

Serving Suggestions: This salad really goes with any meal but especially well with hummus and pita bread, lamb kebabs or falafel. It is very filling and can be doubled indefinitely to feed a large crowd.

http://www.razzledazzlerecipes.com/quickneasy/salads/couscous-salad.htm

Answer 3

Grilled Meats and Vegetables over Saffron Orzo


For marinade:
5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoon smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley
For grill:
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored

Saffron Orzo, recipe follows


In a medium bowl, combine the marinade ingredients.
In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.

Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.


Saffron Orzo:
4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Yield: 6 servings

Answer 4

Pho - Vietnamese Beef Noodle Soup. Delicious when it's cold outside and any time of day. When I am in the DC area, go to the restaurant at 9 PM when they open and have it for breakfast.

Answer 5

Spaghetti, Lasagna, Pizza.

Answer 6

I love sushi! Spring rolls are great and I have really gotten into lettuce wraps with Thai chicken, bean sprouts, carrots and a spicy peanut satay sauce! Yum!

Answer 7

Penne Con Salmone, It's and Italian dish made witha Vodka Sauce. It is so good.

Answer 8

- Ajiaco (Colombian potato soup flavored with an herb called guascas)
- Patacones with black beans, coconut rice, guacamole, and hogao (Colombian fried plantains with the works toppingwise)

Recipes for those are on my Web site http://recipes.leiderman.com

I also love love LOVE Chinese food (Szechuan tofu, sesame tofu) and I'm crazy for Ethiopian. Oh, yes, I also love pad kee mao (Thai). I love food in general, though ;-P

Answer 9

Greek chicken

Answer 10

Hungarian Halupkas!! YUMMMM

Answer 11

spaghetti with home made pesto or alio, olio e pepperoncino
or a nice lamb leb wrapped in thick bake-foil + served with oven roasted potatoes