Final Festival 3
By: Jonathan Wall
America: Filet Mignon, A steak that is cooked soft, and thick.
6 slices Filet Mignon, each about 1/2 pound and cut about 1 1/2 inches thick
Salt and pepper
1/3 cup (6 tablespoons) butter
1 1/2 tablespoons olive oil
Season the Filet Mignons with salt and pepper. Combine the butter and oil in a large saute pan over high heat. When the pan is hot and foam has subsided, add the beef. Sear for three minutes per side for rare. Transfer to a warm platter.
This Dish is actually served at a lot of restaurants, usually as a main dish due to its popularity. It is from the upper middle region side of the cow, and is delicious.
Alaska: Akatuq, Akatuq is Alaskan Ice cream made from moose fat that eskimos still make as a dessert
1 cup reindeer, caribou, or moose fat (back fat)*
1 cup animal oil (seal, walrus, or whale), divided
1/2 cup water or 2 cups loose snow
4 1/2 cups fresh berries (blueberries, cloudberries, cranberries, salmonberries, or blackberries)Directions:
Grate or grind fat into small pieces. In a large pot over low heat, add fat and stir until it becomes a liquid (the fat should never get hotter than it is comfortable to your hand). Add 1/3 cup seal oil, mixing until it is all liquid. Remove from heat and continue stirring the fat in big circles.
While continuing to stir at a steady rate, add 1/4 cup water or 1 cup snow and another 1/3 cup seal oil. As fat slowly cools and starts to get fluffy and white, add remaining 1/4 cup water or 1 cup snow and remaining 1/3 cup seal oil, continuing to stir.When the Akutaq is as white and fluffy as you can make it, fold in berries. Form into desired shape. Cover and freeze to firm up.
Africa: Bhajias (Potato Fritter) Bhajias is a potato cooked flat and fried, originally from Africa
Ingredients:I 1 Cup Potatoes, thinly sliced, 1 Cup Gram (Chickpea) Flour, 1 Pinch Baking Soda, ½ Tsp Ground Cumin, 1 Tsp Ground Coriander, 1 Tsp Red Chillies, ½ Tsp Turmeric, ½ Tsp Sugar, ½ Tsp Salt, ½ Tsp Pepper, 2 Tbsp Cilantro, ½ Cup Water, 1 Tbsp Lemon Juice
Directions , Thinly slice 1 cup of potatoes and place in a bowl of cold water., In a bowl, mix well flour, baking soda, and spices with a whisk., Pour in water and lemon juice, then whisk into a smooth batter. Drain potatoes and dry them with a kitchen towel or paper towel. Mix the potatoes and the batter until evenly mixed. Heat enough oil for deep frying to 375°F. Carefully drop the batter into the oil and fry for about 4 minutes or until golden brown. Drain on a paper towel and then transfer into a 200°F oven to keep warm, until ready to serve.
Europe: Gourmet Mushroom Risotto, A dish originally from Italy served as a main dish with mushrooms and cheese.
Ingredients: 3 cups chicken broth, divided, 1 tablespoon and 1-1/2 teaspoons olive oil, divided, 1/2 pound portobello mushrooms, thinly sliced, 1/2 pound white mushrooms, thinly sliced, 1 shallot, diced, 3/4 cup Arborio rice, sea salt to taste, freshly ground black pepper to taste, 1 tablespoon and 1-1/2 teaspoons finely chopped chives, 2 tablespoons butter, 2 tablespoons and 2 teaspoons freshly grated Parmesan cheese. 3 cups chicken broth, divided Recipe: In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.
Asia: Shrimp, Bacon, and Egg Pancake, Usually served as brunch in asia this dish is very popular and is easy to make.
Ingredients: 1 Tbs. peanut oil, 2 strips thick-cut bacon, cut crosswise into 1/2-inch strips, 3 Tbs. reduced-sodium soy sauce, 1 finely chopped clove garlic, 1/2 tsp. grated fresh ginger, 6 large eggs, 1/4 cup (1 oz.) all-purpose flour, 1/2 tsp. white pepper, Kosher salt, 1 loosely packed cup shredded green cabbage, 1/4 cup thinly sliced scallions, 12 cooked peeled small shrimp (51 to 60 per lb.) Recipe: Position a rack in the center of the oven and heat the broiler on high. Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a large bowl and set the skillet aside.
Meanwhile, in a small bowl, combine the soy sauce, garlic, and ginger; set aside.
Whisk the eggs, flour, pepper, and 1/2 tsp. kosher salt with the bacon. Fold in the cabbage, scallions, and shrimp. Pour the mixture into the bacon fat in the skillet, using a large spatula to spread evenly. Broil until the egg is set and golden, about 3 minutes. Slide onto a platter, slice, and serve with the dipping sauce.
Australia: Chocolate Cake, with Blood oranges, This dish is an obvious dessert that is very popular in australia due to the fact it has blood oranges (An australian favorite)
Ingredients: 3 cups plain flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda (bicarbonate of soda), 1/2 teaspoon salt, 1/4 cup cocoa, 250 grams unsalted butter (2 1/4 sticks), 1.5 cups caster sugar, 1 teaspoon vanilla bean paste or vanilla essence, 3 large eggs, 1 1/4 cup milk, 1 cup icing sugar, 1 teaspoon vanilla bean paste or essence, 1-2 tablespoons milk, 2 blood oranges, 100 grams dark chocolate, Sea salt flakes Recipe: preheat oven to 180 degrees fan forced (350°F) with rack in middle of oven., Grease Bundt pan with cooking spray or butter and flour, knocking excess out., In a small bowl mix together flour, baking powder, baking soda, salt, tea and lemon zest., In a large bowl, mix together butter and sugar on medium speed for about five minutes, or until pale and airy. Scrape down the sides of the bowl whenever necessary with a silicon spatula., Add vanilla and beat for another minute. Add eggs one at a time, beating well after each egg. Add flour and milk to egg and butter mixture in two batches each, alternating between each. Pour batter evenly into the Bundt pan. Jiggle it around on the kitchen bench to even it out and reduce air bubbles. Bake for about an hour, until a skewer inserted into the cake comes out clear. Cool cake in pan for one hour, then invert onto a rack and cool for another hour, until it is completely cold. To make icing, whisk icing sugar with vanilla bean and half the milk. Continue whisking and add the rest of the milk if necessary. If should be quite thick, otherwise it will just run off the cake. Once cake is completely cool, drizzle glaze on top. To make orange garnish, line baking tray with baking paper. Peel blood oranges and remove pith. Segment carefully. Melt chocolate in the microwave in 30 second bursts until liquid. Dip half an orange into the chocolate and then jiggle up and down so that excess chocolate drops off. Lay straight onto baking paper and then sprinkle with salt flakes. Repeat until all orange segments are used up and then leave to set at room temperature for one hour. Once set, arrange on top of cake in spiral
South America: Guacamole, A popular mexican side dish made from avocados usually served with chips
Ingredients: 2 avocados, ripe peeled and seeded (large approximately 8 ounce each), 1⁄4 teaspoon ground cumin 1⁄2 medium roma tomato, seeded, diced 1⁄4 cup sweet white onion, minced 1 aji chili or 1 serrano chilies or 1 jalapeno chili, seeded and minced 1⁄4 cilantro, chopped 2 tablespoons fresh lime juice hot pepper sauce sea salt pepper
Recipe: Cut avocado in large chunks and mash coarsely in large bowl with a fork. Add remaining ingredients and blend gently; leaving some small chunks is fine. Taste and adjust seasoning with more pepper sauce, salt and pepper if desired