"Around the World" @ Marcie's

* Jill *

INDIA 

Mini Cucumber Sandwiches

Start to Finish: 20 minutes

Ingredients

1 cup packed fresh cilantro leaves

1/2 cup packed fresh mint leaves

1 tablespoon lime juice

1 fresh jalapeno chile pepper, quartered and seeded, if desired

1 clove garlic, quartered

2 tablespoons grated Parmesan cheese

4 slices whole wheat or white bread

2 tablespoons butter, softened

4 1-ounce slices provolone cheese

1/2 of a medium cucumber, thinly sliced (1 cup)

Directions

1. In a food processor combine cilantro, mint, lime juice, jalapeno pepper, and garlic. Cover and process until finely chopped. (If you do not have a food processor, finely chop the herbs, jalapeno, and garlic; combine with the lime juice.) Stir in Parmesan cheese.

2. If desired, remove crusts from bread. Spread one side of each bread slice with softened butter. Top 2 of the bread slices with half of the cheese. Top with all of the cucumber slices. Carefully top with all of the cilantro mixture, remaining cheese slices, and remaining bread slices, buttered side down. Cut sandwiches into eight even portions, placing toothpick in center of each. Serve immediately or wrap in plastic wrap and pack with an ice pack or chill up to 4 hours before serving.  8 appetizer servings.  {Not sure how big the serving sizes will be, so feel free to double the recipe if you think it needs it.}

* Danielle *

EL SALVADOR  

Pupusas

1 pound ground turkey breast
1/2 large onion, finely diced
1 clove garlic, minced
1 medium fresh green chili, seeded and minced
1 small tomato, finely chopped
1/4 teaspoon cumin
1/4 pound low-fat white cheese, grated
1/2 teaspoon salt
5 cups flour
Water, about 4 cups
1 teaspoon vegetable oil

1. In a large, non-stick saucepan, over high heat, cook the turkey, onion,
and garlic until cooked through. If necessary, add small amounts of water to
the turkey to prevent sticking. When the meat is firm, reduce heat to low and
add the chili, tomato, and cumin. Let mixture cook until all liquid has
evaporated. Set aside to cool. Stir in the cheese and salt.
2. Put the flour in a large mixing bowl and stir in enough water to make a
tortilla-like dough. Divide the dough into 25 pieces and roll each into a
ball. Flatten each ball between the palms of your hands to 1/2-inch. Put a
spoonful of the meat mixture in the middle of each disk of dough and enclose
it firmly. Flatten the pupusas again until they about 1/2-inch thick.
3. To cook, heat a flat, heavy-bottom skillet until it is very hot. Brush the
skillet with a little oil. Cook the pupusas on each side for 4 to 5 minutes
until nicely browned. Serve immediately.
Makes 25 pupusas.

 * Marcie *

JAMAICA   

Jerk Chicken

6 to 8 green onions, diced
1 medium-sized onion, diced
2 to 4 scotch bonnet peppers or jalapeno peppers, seeded and minced
3/4 cup soy sauce
1/2 cup red wine vinegar
1/4 cup vegetable oil
1/4 cup brown sugar
2 tablespoons fresh thyme leaves
1 teaspoon whole cloves, crushed
1 teaspoon black peppercorns, crushed
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 1/2 pounds skinless, boneless chicken breast, cut into strips

Place all ingredients except chicken in a food processor fitted
with a metal blade. Process for 10 to 15 seconds at high speed. Place the chicken in a bowl and pour the marinade over it. Refrigerate for 4 to 6 hours.

Preheat grill until coals are gray to white.

Remove the chicken from the marinade and drain off any excess liquid. Place on the oiled grill and cook for 4 to 5 minutes on each side, or until the chicken is white in the center. Serve the chicken with fried plantains, pumpkin rice with kale, and steamed
okra.

Jerk chicken can also be baked in the oven. Pour the jerk marinade over chicken pieces (4 drum, 4 thigh) and refrigerate for 4 to 6 hours, turning after 3 hours. Remove the chicken pieces and place on a baking sheet. Bake at 375 for 45 minutes to 1 hour, or until meat pulls easily away from the bone. Bake 30 to 40 minutes if using chicken breast strips.

* Janet *

ZIMBABWE  

Zimbabwe Greens

1 bunch Collard greens, washed
1 cup Water
1 large Tomato, cored, chopped
5 Green onions, sliced (green and white part)
3 TB Natural smooth peanut butter
Salt to taste

The greens used in his homeland aren't available here, but Reneth Mano finds
collard greens an excellent substitute.
Finely shred the greens, discarding tough stems. Place in a saucepan with the
water. Bring to boil and cook, stirring occasionally, just until greens are
crunchy-tender (don't overcook). Drain greens, reserving liquid. Return
greens to medium heat; add tomato and onions. Heat through, stirring
frequently.
Thin peanut butter with 3/4 cup of the reserved cooking liquid, then add to
vegetables. Heat, stirring constantly, until greens have a creamy
consistency, adding more reserved liquid if mixture seems too thick. Taste,
and add salt if needed.
Serves 4.

* Megan *

FRANCE 

Sweet Dessert Crepes

Prep: 5 minutes

Cook: 30 minutes

Ingredients:

1-1/4 cups milk

1 cup all-purpose flour

1 egg

1 teaspoon cooking oil

1/4 teaspoon baking powder

For Filling:

1 medium banana, cut up

1 small apple, chopped

1/2 cup blueberries

1/2 cup strawberries, pureed and strained

Directions

Combine all crepe ingredients in a blender container. For dessert crepes, add 1 teaspoon vanilla and 1 teaspoon sugar. Cover and blend until smooth. If desired, flavor batter.

Heat a lightly greased 6- or 8-inch skillet over medium-high heat. Remove from heat. Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.

Slide finished crepes onto paper towels. For filled crepes, spoon filling into center; roll or fold crepe while still in the pan; slide carefully onto plate. Repeat with remaining batter, greasing skillet and stirring batter if needed. Makes about 12 (8-inch) or 16 ( 6-inch) crepes.

Filling:

Toss banana, apple, and blueberries together in a mixing bowl.  Add a dash of cinnamon.  Fill and fold crepes with fruit mixture.  Drizzle with pureed strawberry sauce.

* Denise *

GREECE/TURKEY    

Baklava

1 lb butter
1 lb filo dough, thawed
1/4 cup sugar
1 Tblsp cinnamon
3 cups finely chopped pecans

Syrup
2 cups sugar
1 cup water
1/4 cup honey
Slice of lemon
Strip of orange rind (optional)
Stick of cinnamon

Combine nuts, sugar, and cinnamon and set aside. Melt butter and brush
bottom of pan. Add 7-8 sheets of filo brushing each with butter. Sprinkle
with nut mixture and repeat process until all the nut mixture is used. Add
remaining filo and brush top sheet with butter. Cut into
diamond shapes. Bake at 325 degrees F. for 45min. Lower heat to 300
degrees and bake 15min until golden.
Boil all syrup ingredients, except honey to form a light syrup--about 20 in.
Remove from heat and add honey. Remove lemon, orange, and cinnamon. Let
cool some and spoon over pastry.

* Brennan *

UNITED STATES OF AMERICA 

Wine

Bring a bottle or two of your favorite American wine.