Sliders!

Just to jump on the latest trend, I did some sliders the other night. It is fun to sample a couple of different burgers instead of having to commit to one taste or eat like Attila the Hun.

I got the thin buns from the Atlantic Superstore. You could also use mini-pitas or dinner rolls. Each person gets 3 each (one of each!). You should get 12 burgers from 1 lb/454g of meat.

Blue Cheese Burgers

• Beef
• Worcestershire sauce
• Onion
• Blue Cheese
• Bacon/Capocello/Prosciutto
• BBQ sauce

1. Mix the beef and Worcestershire sauce together and form into patties
2. Grill the burgers, onion and bacon/capocello/prosciutto
3. When the burgers are almost done top with the blue cheese
4. Put some bbq sauce on a bun, top with bacon, burger and onions.

Mediterranean Burger

• Beef
• Feta
• Mint, chopped
• Oregano, chopped
• Garlic Powder
• Red Onion
• Red Pepper
• Tzatziki sauce

1. Mix the beef, feta, mint, oregano and garlic powder and make into patties
2. Grill the burgers, peppers and onion
3. Place the burgers on the bun, top with the pepper, onion and tzatziki sauce

Traditional Burgers

• Beef
• Onion powder
• Garlic powder
• Cheddar
• Lettuce
• Tomato, sliced
• Ketchup

1. Mix the beef, onion and garlic powder and make into patties
2. Grill the burgers, add the cheddar cheese when the burgers are almost done
3. Assemble the burgers by placing on a bun and topping with lettuce, tomato and ketchup

Leftover Chimichurri

Here's a great use for that extra Chimichurri sauce. You can freeze it for later or......

Cut cherry tomatoes in half, grill and then drizzle with the chimichurri! Holy mackerel it's freakin' tasty!

Nice cold beer or wine and you're maxing and relaxing!!

Enjoy!

2010 FIFA WORLD CUP FINAL!!!

Have you been enjoying my 2010 FIFA World Cup Menu? Here's the links to each weeks menu.
Week 1
Week 2
Week 3
Week 4

Waaahoooo! Could it be any more exciting?! Spain made it to the finals! Needless to say, I'm routing for Spain. I've even taught Ollie ( He's sitting on the couch, waiting for the game to start)

to cheer when they score. He even does a little dance!

Okay, on to the snacks for the game. We're doing a tribute to the two countries. We'll start with some Dutch cheese and beer. Then we'll move on to some Spanish tapas and beer. For the main course I'm grilling spring onions or leeks (whichever I can get) in place of the calcots which are the native onions, like small leeks from the Catalan region of Spain. They are traditionally served with romesco sauce and bread. I've actually seen the festival, the Calcotada, when the calcots are ready for harvesting. The Spaniards get a big fire going and grill huge batches of the calcots. They have big pots of sauce ready to go and everyone enjoys a meal with red wine or cava, Spanish sparkling wine. While the Calcotada is usually held at the end of winter when the calcots are ready for harvesting, grilling small onions or leeks is perfect anytime in the summer here in Canada.

Netherlands

• Bavaria, Heineken or Grolsch Beer
• Gouda and Edam Cheese
• Crusty Bread

Spain

Tapas

• Cherry tomatoes cut in half and sprinkled with garlic and thyme and grilled
• Asparagus and green beans wrapped in serrano ham and grilled
• Shrimp tossed with chopped dried or fresh red chilies, minced garlic and olive oil and grilled
• Mixed nuts
• Estrella Lager

Main Course

Grilled Leeks with Romesco Sauce

Ingredients:

• 1 dried red chili
• 1/3 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 cup almonds
• 6 cloves of garlic, peeled
• 2 slices bread, cut into 1/2 inch cubes
• 1 cup onions, chopped
• 1 cup diced tomatoes
• 1/2 tsp smoked Spanish paprika
• salt to taste
• 3 lbs, about 12 leeks

Instructions:

1. Soak the red chili in the vinegar
2. Heat the oil in a pan over medium high heat
3. Toast the almonds in the pan, remove and place on a towel to drain
4. Toast garlic in the pan until golden, remove and place on towel to drain
5. Toast the bread crumbs in the pan, remove and place on a towel to drain.
6. Cook onions in the pan until golden.
7. Add almonds, bread crumbs, garlic, tomato and paprika to the pan and heat through for 2 minutes. Add water if the sauce is too thick.
8. Place everything, including chili and vinegar, in a food processor or bowl and use a stick blender to puree until finely ground.
9. Salt to taste and set aside
10. Heat the grill to high.
11. Thoroughly clean the leeks or spring onions by cutting halfway down but not all the way through the root end. Then you can get between the layers quite well.
12. Brush the leeks with olive oil and grill until tender and charred a bit.
13. Serve the leeks with some sauce poured over and some bread on the side for scooping up the leftover sauce
14. Enjoy with a glass of cava!

Hmmm, seems to be considerably more food with a Spanish twist here.... Could it be that I'm biased?! You betcha!!! GO SPAIN!!!!!!!!!

Uruguay - Chivito al Pan

Here is the last recipe for the 2010 FIFA World Cup Menu - Week 4. Uruguay is the last remaining South American team in the World Cup so it is quite fitting that it is the last recipe! However, I am going to do 2 additional recipes for the 2 countries in the final game. Check back on Thursday July 8th for those.

This recipe is said to be a favorite with locals and tourists alike. It's so incredibly simple and basic that I was hesitant to use it to represent Uruguay. But Yummy is as Yummy does so here you go!

Uruguay - Chivito al Pan
Serves 4

Ingredients:

• 1/2 tbsp butter
• 1 lb 1/4 inch thick steak, boneless
• 4 slices carved ham or ham steaks (not deli meat but cut from a nice piece of ham is better)
• 4 slices mozzarella
• 4 crusty sandwich rolls
• 1 tbsp mayonnaise
• 1 tbsp ketchup
• lettuce
• 4 slices tomato
• 4 fried or boiled eggs (optional)

Instructions:

1. Heat a pan over medium high heat, add the butter and melt
2. Cook the steak in the pan when you flip the steak, top with the ham and mozzarella
3. Cook until the mozzarella is melted
4. Mix the mayo and ketchup together and spread on the 4 rolls
5. Slice the boiled egg if using
6. Top each roll with the steak, ham, mozza, lettuce, tomato and egg.

Enjoy!

Nigeria - Pancakes with Shrimp

Here is another recipe from the 2010 FIFA World Cup Menu - Week 4. This one is kind of different and interesting. Definitely worth a try if you're feeling frisky!

Nigeria - Pancakes with Shrimp
Serves 8- 10

Ingredients:

• 2 19 oz/540ml cans of white kidney beans or any white bean
• 6 eggs
• 2 medium onions, finely chopped
• 2 medium tomatoes, chopped in 1/4 inch pieces
• 1 lb cooked shrimp, cut in 1/2 inch pieces
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp cayenne pepper
• 1/4 cup vegetable oil

Instructions:

1. Drain the beans and place in a food processor or blender with the eggs, adding each egg one at a time. (You may need to add more or less eggs to get a nice batter consistency depending on the beans you choose)
2. Blend until smooth.
3. Pour the batter in a bowl and add the remaining ingredients except the oil. Blend
4. Heat the oil in a frying pan over medium high heat
5. Spoon heaping tablespoons of the batter into the oil.
6. Turn when the bottom is golden brown
7. Keep cooked pancakes warm while frying the rest of the batter.
   
   Enjoy with a nice salad!

Spain - Gazpacho

Here is another recipe for the 2010 FIFA World Cup Menu - Week 4. I love Gazpacho and it used to be one of my summer mainstays. I haven't made it much in the past few years but it is extremely healthy and terrific to have on hand during those long hot summer days. This version is inspired by Spain, so there are some differences so give it a try!

Spain - Gazpacho
Serves 6 -8

Ingredients:

• 2 red peppers
• 2 medium tomatoes
• 4 cloves garlic
• 1 cucumber, finely chopped
• 1/2 cup olive oil
• 2 tbsp sherry vinegar or red wine vinegar
• 1/2 tsp fresh finely chopped tarragon or 1/4 tsp dried
• 4 slices thick country bread, crusts removed
• 1 liter vegetable cocktail, low sodium

Instructions:

1. Heat the oven to 350 degrees
2. Place the tomatoes, peppers and garlic on a shallow pan in a single layer.
3. Roast for 30 minutes
   (You can also roast the tomatoes peppers and garlic on the BBQ over medium heat)
4. The tomatoes will be done after 30 minutes, continue roasting the peppers and garlic for another 15 minutes
5. Place the tomatoes and peppers in a glass bowl, cover and let stand until cool enough to handle, about 20 - 30 minutes
6. Peel the peppers and tomatoes, discard the seeds and stems
7. Dice and place with the garlic, in a food processor or blender, blend until still a little chunky
8. Place in a large bowl.
9. Soak the bread in some of the vegetable cocktail until soaked. Drain the bread and add it to the blender or food processor.
10. Add cucumber, olive oil, vinegar and tarragon to the food processor or blender and blend until smooth.
11. Put the cucumber and bread mixture in the bowl with the tomatoes, peppers and garlic.
12. Add the rest of the vegetable cocktail to the bowl and stir
13. Chill for 8 hours.
14. Taste and add salt and pepper as necessary.

Enjoy!

Brazil - Chimichurri Beef

Here is a recipe from the 2010 FIFA World Cup Menu - Week 4. A lot of the South and Central American countries share recipes and there are variations of each so 'authentic' is more a state of mind than an actual requirement! Make it your own. This recipe can call for lime juice or not. I used lime juice because I had a fresh lime on hand. I've also seen the Chimichurri done with either cayenne pepper or crushed red pepper flakes. Use whatever heat source you want but use a little, the kick makes it really South/Central American. You can freeze this refreshing herb sauce in ice cube trays and have it on hand whenever you want a taste of Brazil (or Argentina or Mexico or Chile or .....)

Brazil - Chimichurri Beef
Serves 4

Ingredients:

• 1 lb of flank steak or lean sirloin
• 1 tsp salt
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp black pepper
• 1 clove garlic
• 1 cup fresh cilantro leaves
• 1 cup fresh parsley leaves
• 1/4 cup white vinegar
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1/2 tsp crushed red pepper

Instructions:

1. Heat a grill to high
2. Sprinkle the beef with the salt, cumin, coriander and black pepper
3. Mix the remaining ingredients in a food processor or blender to make the Chimichurri sauce.
4. Grill the beef to medium rare ( the more you cook flank steak, the tougher it will be)
5. Cut the steak against the grain in thin slices
6. Serve with the Chimichurri sauce on top

Enjoy with various salads or grilled veggies that are in season!

Fifa World Cup Menu - Week 4

The final week! I'm going to do something special for the finals so check back next Friday, July 9th.

2010 FIFA World Cup Menu - Week 4
1. Spain - Gazpacho
2. Uruguay - Chivito al Pan (changed from Arapas which I had orginally planned but didn't feel it was really representative of Uruguay cuisine)
3. Brazil - Chimichurri Beef
4. Germany - Bratwurst Sausages and Sauerkraut
5. Nigeria - Pancakes with Shrimp

I can't wait to make the Nigerian Pancakes with Shrimp. The shrimp is put right into the batter! Sounds delicious! Gazpacho is one of my favorite summertime soups but I haven't made it in a while. My traditional recipe is more of a take on tex-mex but for this menu I'll stick to something more Spanish inspired. The Bratwurst and Sauerkraut are this week's menu's store bought item. Just pick up your fav for a quick meal. If you don't like Sauerkraut then substitute a coleslaw. Cabbage is incredibly good for you!

As per usual, I'll add the links to the recipes as I add them to the blog throughout the week.

Here are the links for the other weeks in the 2010 FIFA World Cup Menu.
Week 1
Week 2
Week 3
Final Game Menu

South Africa - Bobotie (Beef Pie)

Here is the final recipe for 2010 FIFA World Cup Menu - Week 3. One more week to go. I'm going to do something special for the finals after the week 4 menu so stay tuned!

No matter where I looked when researching South Africa's cuisine I came across Bobotie. Basically it's a curry meat pie. Hmmm, beef, curry.... what's not to like! Some recipes call for apples and raisins in the beef mixture but I don't typically have those items on hand so I left them out. Add them if you like, it will give the recipe a sweetness and extra nutrients.

South Africa - Bobotie
Serves 6 - 8

Ingredients:

• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 slices of bread (preferably stale) soaked in milk, drained and torn up into small bits
• 1 lb ground beef
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 egg, beaten
• 2 tbsp lemon juice
• 2 eggs
• 1/2 cup milk

Instructions:

1. Heat oven to 325
2. Grease a 9 X 13 inch loaf pan
3. In a large bowl mix the onion through to the lemon juice together.
4. Place the mixture in the loaf pan and bake for 40 minutes
5. Mix the 2 remaining eggs and the 1/2 cup of milk together well
6. Place over the cooked beef loaf and bake for an additional 15 minutes

Enjoy!

Honduras - Black Bean Soup

Here is another recipe for the 2010 FIFA World Cup Menu - Week 3. This recipe has a few variables that allow you to make it your own. For the heat you can use whatever chilies you like. I've seen this soup done with jalapeno, chipotle or Tabasco. I've also seen people leave out the heat completely. In the summer a spicy meal that makes you sweat it a great way to stay cool so we'll be adding the heat here. I like a chipotle. When I open a can I take out each chipotle pepper and wrap it separately and freeze them. I never have a recipe that calls for a whole can of chipotle so freezing the leftovers individually means I have peppers ready to go for all those recipes that call for just one.

I've also seen this recipe call for sherry, red wine or dark rum. You can leave out the alcohol. I use whatever I have on hand. Usually that's red wine. It's only a small amount but it does give a little depth in the flavour profile of the soup.

Honduras - Black Bean Soup
Serves 4 -6

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 medium sweet red or yellow pepper, chopped
• 2 cloves garlic, minced
• 2 19 ounce cans black beans, rinsed and drained
• 2 cups beef or veggie broth
• 1 chipotle pepper, chopped (use 2 if you like it extra spicy!)
• 1 14 ounce can chopped tomatoes
• 1/2 lime
• 1/4 cup red wine
• 1/4 cup fresh chopped cilantro

Instructions:

1. Heat the olive oil over medium high heat in a saucepan.
2. Add the onion and sweet pepper and saute until softened
3. Add the garlic and saute for 30 seconds
4. Add the beans, broth, chipotle pepper and tomatoes
5. Simmer 10 minutes
6. Squeeze the juice from the lime and add to the soup.
7. Add the wine and stir well
8. Stir in the cilantro and serve

Enjoy!

Sole Meuniere

Here is another recipe from the 2010 FIFA World Cup Menu - Week 3. What a simple and tasty way to show off the wonderful taste of a lovely piece of fish! This recipe can be made with any white fish. I've done it with a nice piece of cod before and it was lovely. Also, you can leave off the dredging of flour. Some days I just can't be bothered. Yes, anything in butter is good....

Sole Meuniere
Serves 4

Ingredients:

• 4 4 - 5 ounce sole or white fish fillets
• 1 cup flour
• 4 tbsp butter
• salt and pepper
• 2 tbsp chopped fresh parsley
• 2 tbsp fresh lemon juice
• 4 lemon wedges

Instructions:

1. Heat 3 tbsp of the butter in a saucepan over medium high heat.
2. Add the parsley and let the butter turn golden brown
3. Reduce the heat to medium and add the fish fillets
4. Cook until the fillets are golden on both sides
5. Season with salt and pepper as you like
6. Remove the fish from the pan.
7. Add the remaining tbsp of butter and the lemon juice.
8. Heat until the butter stops foaming
9. Place the fish fillets on their plates and pour the sauce evenly over each fillet
10. Serve with a lemon wedge.

Enjoy!

FIFA World Cup Menu - Week 3

Thus far it's been an interesting World Cup. I've been disappointed and shocked, often at the same time... Actually, that's pretty normal for the World Cup. That's why it's so much fun. It never goes exactly as you expect!

Here's week 3's menu.

2010 FIFA World Cup Menu - Week 3

1. South Africa - Bobotie (Beef Pie)
2. France - Sole Meuniere (without the same type of controversy the team has generated this year!)
3. England - Fish and Chips (We're cheating and buy this from take out. A new place opened up near me and it's causing a buzz so I must try it!)
4. Greece - Chicken Souvlaki
5. Honduras - Black Bean Soup

The official recipe for South Africa is the Bobotie. I wasn't keen on making a beef pie to bake in the oven this time of year but it is winter there... So I'll bite the bullet and be authentic.

I'll add the links to the recipes as I add them during the week. Enjoy!

Here are the other weeks in the 2010 FIFA World Cup Menu
Week 1
Week 2
Week 4
Final Game Menu

Algeria - North Africa Burgers

The final recipe from the 2010 FIFA World Cup Menu - Week 2. Deadly easy and even better tasting! These will become part of my regular summertime repertoire.


Algeria - North Africa Burgers
Serves 4

Ingredients:

• 1 lb ground beef


• 2 tsp ground cumin


• 2 tsp paprika, hot if you have a choice of which type


• 2 tsp garlic powder


• 1 tsp ground coriander


• 1 tsp curry powder


• 1/2 a large red onion, sliced


• 4 pitas


• lettuce, tomato, cucumber


• yogurt dressing or tzatziki sauce

Instructions:

1. Mix the beef with the cumin, paprika, garlic, coriander and curry.


2. Form into patties, I made mine more oblong to fit in the pita


3. Heat a pan or grill to high


4. Sear the burgers and red onion on the grill, turn and cook until cooked to your liking.


5. Remove the burgers from the grill or pan, turn off the heat


6. Place the pitas on the grill or pan and warm on each side


7. Assemble the burgers on each pita with lettuce, tomato, cucumber and yogurt sauce.

Enjoy!

Argentina - Empanadas

Here is yet another recipe from the 2010 FIFA World Cup Menu - Week 2. You can use chicken or pork. I used pork but afterwards realized chicken would have been a good idea. I also used refrigerated crescent rolls for most of the empanadas but had leftover filling so I had those on a pita for lunch. Frozen puffed pastry would also work perfectly here. So it's up to you!

Argentina- Empanadas
Serves 4 - 6

Ingredients:

1. 3/4 - 1 lb lean pork loin
2. 1 tsp dried thyme
3. 1 tsp dried oregano
4. 1 tbsp sweet and/ or hot paprika (I used a bit of both)
5. 1 tsp garlic powder
6. 1/4 cup olive oil
7. 2 medium onions, cut in strips
8. 2 medium peppers, green, red, yellow or orange (I used a bit of green and yellow)
9. 2 tbsp white wine or chicken broth
10. salt and pepper to taste
11. pitas, refrigerated crescent roll dough or frozen puffed pastry

Instructions:

• Slice the pork into 1/4 inch strips
• Mix thyme, oregano, paprika, garlic powder and olive oil in a dish large enough to hold the pork
• Add the pork and let marinate at least 4 hours or overnight
• Heat a large skillet over medium high heat.
• Add the pork to the pan and cook until the meat is brown on all sides
• Meanwhile add the peppers and onions to the marinate and toss
• Remove the pork from the pan and set aside, keep warm
• Add the peppers, onion and marinate to the pan.
• Add the white wine or broth.
• Simmer until the peppers and onions are soft
• Return pork to the pan and toss
• If using the pitas, put some of the meat mix in each pita and serve.
• If using dough preheat the oven to 350 degrees.
• Roll out to make rectangles. The refrigerated crescent roll dough will give you 4 empanadas. The puffed pastry will have to be cut. Roll it to about 1/4 inch thick and cut into rectangles.
• Put a bit of filling in each rectangle, being careful not to overfill
• Fold over one side to make a triangle.
• Cook in a 350 oven for 12 - 20 minutes until the dough is golden.

Enjoy!

Denmark - Toast Skagen

Here's another recipe from the 2010 FIFA World Cup Menu - Week 2. This is one of my very favorites. I used to spend a lot of time in Sweden and I fell in love with the country. This is a common appetizer.  Midsommer is one of my favorite holidays anywhere, anytime! The Danish call it Sankthansaften. The Scandinavian countries are quite similar although I know for a fact that none of them would agree to that!

I love Toast Skagen and it really is a perfect summer dish. Yes it's more of an appetizer than a meal but I could not resist including it in this menu. The name comes from the northern tip of Denmark, Skagen which is a popular fishing port. So even though it is really Swedish I had to include it. Really - it screams summer!

I was also torn because even thought the Swedish national team didn't make the world cup, they are celebrating a royal wedding today! Crown Princess Victoria is getting married (or is by the time this is posted)! So perhaps my little cheat here will be forgiven. Don't forget, Midsummer is celebrated in Denmark on the evening of June 23rd. The actual summer solstice is June 21st. I may have a shot of Aquavit on both days! Celebrate the longest day of the year! Skaal! (Proncounced Skoal!)

Toast Skagen
Serves 4

Ingredients:

• 1lb small peeled cooked shrimp
• 4 tbsp mayonnaise
• 4 tbsp creme fraiche or sour cream
• 3 tbsp chopped fresh dill
• 1/2 tbsp fresh lemon juice
• salt and pepper
• 4 slices white bread, buttered
• 3 oz white fish caviar (I've used the sushi red fish eggs because that's what I could get locally and they worked perfect)
• diced red onion for garnish
• lemon wedges for garnish

Instructions:

1. Dice up the shrimp
2. Mix the mayo, creme fraiche, dill and lemon juice. Salt and pepper to taste
3. Add in the shrimp
4. Saute the bread until golden, cut into triangles
5. Spoon the mixture on each triangle of bread
6. Top with caviar, red onion and a sprig of dill
7. Serve with a wedge of lemon on the side.

Enjoy with a shot of aquivat. Skaal!!

Korea - Kalbigui

Here's another recipe from the 2010 FIFA World Cup Menu - Week 2. Time for some ribs! Nothing screams summer more than ribs on the barbie. Today they're going to take a Korean twist. I've often seen this recipe done with beef short ribs but I have also seen it done with pork ribs. Use whatever you like. Life's easy.

Korea Kalbigui
Serves 4

Ingredients:

• 1 tbsp sesame oil
• 4 tbsp soy sauce
• 4 cloves garlic, minced
• 2 tsp ginger, minced
• 1 tsp chili powder
• 2 tsp sugar
• 2 lbs ribs
• 2 tbsp sesame seeds

Instructions:

1. Mix the first 6 ingredients together in a pan big enough to hold all the ribs
2. Add the ribs, turn to coat thoroughly and marinated for at least 4 hours
3. Heat the barbecue on high.
4. Barbecue the ribs for 10 minutes on each side or so until cooked through. Baste with remaining ribs sauce with each turn.
5. Sprinkle on the sesame seeds and let them brown a bit on the ribs.
6. Serve with kimchi, a green salad with sesame dressing or an asian slaw made with shredded cabbage and carrots tossed with a little mayo, soy sauce, lime juice and cilantro.

I'm really enjoying incorporating asian flavours into the barbecue these days! Yum!

FIFA World Cup Menu - Week 2

Here it is! Week 2. 3 games a day, I'm in total overload. And I've discovered I'm seriously going for Spain. I was quite disappointed when they lost their first game. For the whole day... The emotions one goes through for their favorite teams - sigh - I'll never make it to the end!

2010 FIFA World Cup Menu - Week 2

1. Argentina - Pork Empanadas
2. Denmark - Toast Skagan (June 23rd is Sankthansaften or Midsummer in Denmark. Time to celebrate!)
3. Korea - Kalbigui (Grilled Ribs)
4. Italy - Pea Risotto
5. Algeria - North Africa Burgers

This week is going to be fun. I have fresh peas, first batch from the Annapolis Valley, Nova Scotia! They'll make a great risotto. The link here is for my general risotto recipe. I've blogged about it a couple of times, type risotto in the search box on this page in the upper left corner and you'll get lots of tips and tricks. I just used shallots, garlic, and peas in this one. It was awesome.

Toast Skagan is a lovely summer treat and one of my favs. The Korean Ribs will be lovely on a hot day.

I'm looking forward to making empanadas but instead of making the dough (if you have a Mexican, South American or African food market handy you could pick up the empanada bread there, I don't have such a place around here) I'm going to just use pita bread or refridgerated cresent roll dough. Life doesn't have to be complicated to experience the great flavours of the world!

Check back as I'll add links to the recipes above as I add them to the blog, just like last week.

Here are the links to the other weeks in the 2010 FIFA World Cup Menu
Week 1
Week 3
Week 4
Final Game Menu

Portugal - Pasta with Mussels and Chorizo

Here is the last recipe for the 2010 World Cup Menu - Week 1. Week 2 will be up soon!

This is one of those recipes where freezing leftover pasta pays off. You can skip a time consuming step for this recipe if you already have pasts cooked and ready to go!

If you have a choice of chorizo, obviously get the portugese chorizo if you can but if you only have a choice between spanish and mexican, get the spanish.

Portugal - Pasta with Mussels and Chorizo
Serves 4 - 6

Ingredients:

• 1 lb pasta, penne, or small spirals
• 1 tbsp olive oil
• 2 chorizo sausage links, chopped
• 2 shallots, finely chopped
• 2 cloves garlice, minced
• 1/2 cup white wine
• 4 lbs mussles, washed and debearded
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh flat leaf parsley
• 1/2 cup fresh lemon juice
• Salt and Pepper to taste

Instructions:

1. Cook the pasta according to the package instructions, reserve 1 cup of the cooking liquid before draining. Set aside
2. In the same pot you cooked the pasta in, heat the oil over medium high and saute the chorizo and shallots until golden
3. Add in the garlic and cook for 30 seconds
4. Add in the wine and simmer about 5 minutes until reduced by half
5. Pour the sausage mixture into a bowl and keep warm.
6. Add an inch of water to the bottom of the same pot and add the mussels.
7. Bring to a boil and cook until the mussels are open, about 4 minutes
8. Drain the mussels, add in the pasta, sausage mixture and mussels all to the pot.
9. Add the leftover pasta water as necessary to get a nice moist pasta
10. Sprinkle with cilantro, parsley and lemon juice
11. Salt and Pepper as necessary

Enjoy!!

ps. I threw in some chopped up beet greens with the sausage and shallots. It was a great way to up the veggie content and a great way to use up some 'in season' beet greens. They tasted perfect!

Japan - Chicken Yakitori

Yet another recipe from the 2010 FIFA World Cup Menu - Week 1. This is beyond simple, perfect for the barbecue and super healthy. You can serve these tasty skewers with brown rice, whole wheat spaghetti or soba noodles. Or for a super light meal, serve them a bed of lettuce leaves.

This recipe calls for mirin which can be hard to find. Mirin is a sweet rice wine. If you can't find it use a mixture of 2/3 rice vinegar, 1/3 water and a bit of sugar. You are looking for a sweet tangy taste.

Chicken Yakitori
Serves 4

Ingredients:

• 2/3 cup soy sauce
• 1/4 cup mirin
• 1 tbsp sugar (even if you use the mirin substitute listed above, add this amount in addition to what you put in the vinegar mix)
• 8 boneless skinless chicken thighs
• 8 shitake mushrooms
• 8 green onions, cut into 1 inch lengths
• 1 each, red and green pepper cut into 1 inch chunks

Instructions:

1. If using bamboo skewers, soak in water for 30 minutes
2. In a saucepan, mix soy, mirin and sugar.
3. Heat until the sugar is dissolved and let cool
4. Heat the barbecue or broiler to high
5. Thread the chicken, mushrooms, green onions and peppers onto the shewers
6. Brush the skewers with the sauce and barbecue or broil, turning until cooked through.
7. Baste with the sauce as you turn the skewers
8. Serve over rice or noodles with the leftover sauce.

Enjoy! So far the Japanese have won their first game on foreign soil in the World Cup!

Australia - Shrimp on the Barbie

Here's another recipe for the 2010 FIFA World Cup Menu - Week 1. This recipe is ridiculously simple and perfect for the summer barbecue. I'm not sure how really authentically Australian it is but to those of us here in North America it's what we think of first when someone says "Australia!". Well that and Foster's beer. If you really feel the need to be authentic, have a Foster's with your meal (save the can for beer can barbecuing a turkey later)!

This recipe calls for leaving the shells on so they don't dry out and overcook on the bbq. If you want to remove the shells for easy eating, only marinate for 10 minutes max otherwise the lemon juice will cook the shrimp!

Australia - Shrimp on the Barbie
Serves 4

Ingredients:

• Wooden skewers
• 1/2 cup fresh lemon juice
• 3 cloves garlic, minced
• 1 shallot, finely diced
• 1 lb large shrimp in the shell
• Salt and pepper
• 4 cups of spinach leaves

Instructions:

1. Place wooden skewers in the water to soak
2. Mix lemon juice, garlic and shallots together
3. Toss in shrimp and let marinate for one hour
4. Heat the BBQ on high.
5. Thread the shrimp on the skewers and sprinkle with salt and pepper
6. Cook the shrimp on the BBQ until cooked through
7. Serve on a bed of spinach.

Yup, that's it. Enjoy!