table of contents

3 AUGUSTA NATIONAL’S FAMED PIMENTO SANDWICH

4 BAHAMIAN CONCH FRITTERS

5

6 BOURSIN AND PROSCIUTTO-WRAPPED ASPARAGUS

7 CEVICHE

8

9 GREEK

11 GYOZA

12 HOT MILK

13 POHA

14 TONKATSU

15 TORTILLA ESPAÑOLA

16 VEAL MARSALA

17 YORKSHIRE PUDDING Augusta National’s Famed Pimento Cheese Sandwich

CULTURE OR COUNTRY OF ORIGIN: AUGUSTA, GEORGIA, USA Delicious tradition to be enjoyed while watching The Masters! Pair with an Arnold Palmer to drink: half lemonade and half iced tea. We make these as a family every second Sunday in April.

INGREDIENTS • 4 oz. (1½ cups) extra-sharp Vermont white or yellow cheddar • 1.5 oz. (¼ cup) pimento – drained, finely chopped • 2 tablespoons mayonnaise (Duke’s mayo preferred) • ½ teaspoon hot pepper sauce (Our family favorite is Crystal but any will do.) • Salt to taste • 4 slices of good old-fashion white bread • 4 thin slices Vidalia or other sweet (optional) • 1 cup watercress sprigs – tough stems discarded (optional)

INSTRUCTIONS 1. Mash cheese, pimento, mayonnaise, and hot pepper sauce in small bowl with a fork until well combined. 2. Season with salt to taste. 3. Cover and chill for 1 hour. 4. Spread between two slices of good old-fashion white bread. 5. Top with and watercress springs (optional). 6. Cut each sandwich on the diagonal. 7. To be served on a white paper towel!

Submitted by: Walker Carroll

3 Bahamian Conch Fritters

CULTURE OR COUNTRY OF ORIGIN: THE BAHAMAS Conch Fritters are appetizers and just a general hot that is often found at the local takeout.

INGREDIENTS • 1 lb. conch meat (Reliant Fish Company in Jessup, MD) • 4 cups self-rising (containing powder) • ¼ cup water • ⅓ cup diced tomatoes • ⅓ cup diced celery • ⅓ cup diced bell pepper • 1 pinch of Caribbean red pepper (substitute chili pepper) • ¼ teaspoon salt • ¼ teaspoon black pepper

Conch Fritter Dipping Sauce • ½ cup mayonnaise • ¼ cup ketchup • 1 tablespoon coconut milk • ¼ teaspoon Sriracha hot chili sauce

INSTRUCTIONS 1. This recipe ensures the flavor of the conch is evenly distributed within each fritter. Place all the ingredients, except water, into a food processor and blend. 2. Remove the blended mixture and place in a mixing bowl. Add water to the blended mixture and combine so that a batter is formed. The batter should have a thick pancake consistency. 3. Pour cooking oil into a deep saucepan that can be used for . The saucepan should contain 3-6 inches of oil to allow fritter batter to roll and fry evenly. Heat to 350º. 4. Using a measuring spoon, scoop tablespoons of batter into the cooking oil. Fritters should roll and fry until golden brown. 5. Remove from oil and let cool.

Submitted by: Talcur Stubbs Wasike

4 Baklava

CULTURE OR COUNTRY OF ORIGIN: This recipe is for Greek baklava. The true origins of baklava are a bit of a mystery, but it seems this has been made for thousands of years. traditionally eat this dessert during Christmas, Easter, and special occasions.

INGREDIENTS Syrup: Baklava: • 1 cup sugar • 1 lb. shelled walnuts • 1 cup water • ½ cup cugar • 1 cup honey • 1 teaspoon cinnamon • 2 teaspoon fresh juice • ¼ teaspoon nutmeg • 2 cinnamon sticks • ½ lb. unsalted melted • A dash of lemon zest • 1 lb. of boxed phyllo (thawed in refrigerator night before)

INSTRUCTIONS 1. Using a food processor, chop walnuts finely. Mix nuts in bowl with sugar and spices. 2. Using a pastry brush, brush bottom and sides of 13x9-inch pan with melted butter. Place 10 sheets of trimmed phyllo in pan so it fits perfectly, brushing each with a thin coating of melted butter. 3. Sprinkle with ⅓ of nut mixture. Then cover with 3 sheets of phyllo, brushing each with melted butter. Sprinkle another ⅓ of the nut mixture. Cover with 3 sheets of phyllo, brushing each with melted butter. Sprinkle the remaining nut mixture. Finish with 8 sheets of phyllo on top, brushing each with melted butter. 4. Refrigerate the baklava for 30 minutes (to make it easier to cut). With a very sharp knife, cut baklava into 20 pieces (four rows, five columns) and then cut each square in half diagonally. 5. Bake at 350º for about 50 minutes, until lightly browned. Remove from oven. 6. Bring syrup ingredients to a boil and simmer for 10 minutes. Take off heat to cool before pouring over hot, baked baklava. Remove cinnamon sticks from syrup and pour immediately on hot baklava. It will sizzle! Let cool completely. Cut again and serve in papers.

Submitted by: Rania Rafailides

5 Boursin and Prosciutto- wrapped Asparagus

CULTURE OR COUNTRY OF ORIGIN: ITALY AND FRANCE. This chilled recipe makes an elegant vegetable side dish or a fabulous appetizer.

INGREDIENTS • Fresh asparagus spears • Boursin cheese • Prosciutto ham, thinly sliced (but not shaved)

INSTRUCTIONS 1. Lightly steam the asparagus and place in a single layer on a plate to cool. When it’s room temperature, cover and refrigerate. 2. Spread a thin layer of cheese onto the prosciutto. 3. Place a stalk of chilled asparagus onto one end of the Italian ham that has been spread with the French cheese and roll until the asparagus is wrapped in the prosciutto. 4. Place the wrapped asparagus pieces onto a serving tray to serve, or cover and refrigerate until it is time to serve.

To make your own Boursin: Combine 8 oz. cream cheese, 2 tablespoons butter, ½ teaspoon lemon juice, 2 cloves garlic (mashed), ½ tablespoon oregano, ⅛ teaspoon cayenne pepper, ⅛ teaspoon. salt, and 2 tablespoons . Store-bought Boursin works too.

Submitted by: Sue Waters

6 ceviche

CULTURE OR COUNTRY OF ORIGIN: PERU Ceviche is Peru’s flagship dish.

INGREDIENTS • 4-6 oz. fresh sea bass • 2 cloves garlic (pressed) • 1 teaspoon limo chile, chopped • ½ teaspoon rocoto paste • Juice of 20 small limes (Choose the ones with thin skin, and squeeze gently – if you do it hard until the end, the bitter from the skin will come out and the ceviche will taste bitter) • 1 teaspoon chopped cilantro leaves • 2-3 ice cubes • 1 red onion, sliced into thin half-moon crescents • Sea salt • Pepper • 1 corncob, cooked, kernels removed and set aside • Orange-glazed sweet

INSTRUCTIONS 1. Cut the fish into ¾-inch “cubes” (preferred 45º), place in a bowl. 2. In another bowl, mix lemon juice, salt, pepper, garlic, cilantro leaves, limo chile, and rocoto. 3. Pour the mix over the fish and ice cubes. Stir and let stand for one minute. 4. Add the red onion and remove the ice cubes. Mix together and adjust the sea salt to taste. Let stand for one minute. 5. Serve in a large shallow bowl with cooked corn kernels and orange-glazed sweet potato slices.

Submitted by: Carmen Zuniga

7 Devils on Horseback

CULTURE OR COUNTRY OF ORIGIN: BRITAIN is a blue cheese – somewhat stinky and a very traditionally English cheese from the midlands area of . Equally delicious on oat with a glass of port. Devils on horseback can be served at parties! (To make , replace the cheese and dates with an !)

INGREDIENTS • 24 large dates • 12 slices of streaky (American bacon is perfect.) • ⅓ crumbled Stilton cheese

INSTRUCTIONS 1. Preheat oven to 400º. 2. Line baking sheet with parchment paper. 3. Halve dates. 4. Put a pinch of Stilton in the halves. 5. Wrap bacon around date. 6. Secure with toothpick. 7. Place on wire rack, place on baking sheet. 8. Bake for 20-25 minutes.

Submitted by: Rebecca Bradley

8 Greek Moussaka

CULTURE OR COUNTRY OF ORIGIN: GREECE There are hundreds of variations of this popular dish, but my favorite Greek take on this recipe is the one that I would like to share with you, not only because it is more flavorful and healthier, but also because it is not as time consuming and complicated as other traditional versions, since it does not require any vegetable frying. For extra flavor and a nice crust, use Ladotyri Mytilinis instead of parmesan. Ladotyri Mytilinis is one of the most celebrated specialty of Greece, and, luckily, it is not hard to find in Baltimore. This recipe is adapted from the original recipe of chef Akis Petrentzikis.

INGREDIENTS For the Béchamel Sauce • 2 medium russet potatoes, peeled • 4 oz. butter and sliced into thin rounds • 4 oz. all-purpose flour • 5-6 tablespoons • 3 cups of whole milk, 3.5% • 1 yellow onion, chopped • Pepper, to taste • 2 medium-sized zucchinis, sliced • 1 pinch ground nutmeg • 2 eggplants, thinly sliced crosswise • 4 oz. Ladotyri or parmesan cheese, grated • Fresh thyme • 3 egg yolks • Salt and pepper to taste

For the Minced Meat with Red Sauce • 3 tablespoons olive oil • 1 yellow onion, minced • 1 clove of garlic, minced • ½ teaspoon ground cloves • 1 level teaspoon cinnamon • 1 lb. ground beef and 1 lb. lamb (or 2 lbs. of beef) • 1 can of diced tomatoes • Salt and pepper to taste

9 Greek Moussaka (continued)

INSTRUCTIONS 1. Preheat oven to 400º. Lightly oil a 10x17-inch baking pan. In a large mixing bowl, mix together potatoes slices, onion, a tablespoon of olive oil, fresh thyme, salt, and pepper. 2. Transfer mixture to the baking pan and bake for 20 minutes, until slightly golden and soft. Transfer them to a mixing bowl, add a tablespoon of olive oil, thyme, salt, and pepper. Mix them well. Add the eggplants over the potatoes, in a thick layer, without mixing. Bake for 20 minutes. 3. As the potatoes and eggplant are cooking, add zuchini slices, 1 tablespoon of olive oil, fresh thyme, salt, and pepper to a mixing bowl and mix well. 4. Remove the pan from the oven and place the zucchini over the eggplants, without mixing. Bake for another 20 minutes.

Minced Meat with Red Sauce: 5. Heat 3 tablespoons of olive oil in a large saucepan. Add minced onion. Mix and cook until golden brown. Add minced garlic to the pan followed by cloves and cinnamon. 6. Add minced meat, salt, and pepper to taste. Mix well and cook until slightly browned. 7. Add the can of diced tomatoes and cook for 10 minutes or until most of the liquids have evaporated. Set aside. Béchamel Sauce with Cheese (Sauce Mornay, to be precise): 8. Add the butter to a medium saucepan over medium heat. Add the flour and whisk. 9. Slowly add milk. Continue to whisk as the sauce thickens. Remove from heat when it starts to bubble. 10. Add a pinch of nutmeg, pepper, and the 3 egg yolks. Add the cheese and mix well. 11. Save 2 tablespoons of that sauce and add it to the minced meat.

Final steps: 12. Transfer the minced meat sauce to the baking pan and spread evenly over the zucchini. 13. Transfer the béchamel sauce to the pan and spread evenly over the minced meat. 14. Sprinkle with some extra cheese for a nice golden crust. 15. Bake for another 30 utes or until golden.

Submitted by: Eleni Liapi-Barth

10 Gyoza

CULTURE OR COUNTRY OF ORIGIN: JAPAN This is my mother’s recipe.

INGREDIENTS • 1 head of Chinese/Napa cabbage • 1 lb. ground pork • 4 large scallions or 5 regular ones • Dash salt and pepper • 4 cloves garlic, minced • 1 teaspoon • 1 inch ginger root • 2 teaspoon sesame oil • 1 pack of Gyoza skins/wrappers

INSTRUCTIONS 1. Wash cabbage and microwave 45 seconds or until limp, 8 leaves on a plate at a time. 2. Slice scallions lengthwise, then finely chop perpendicular. 3. Slice a few pieces of cabbage at a time. Squeeze the water out and chop finely. 4. Combine rest of ingredients in bowl, stirring with hands (do not mush).

Assembly: 5. Prep a cookie sheet by covering with plastic wrap. 6. Get a bowl of water. Using your fingers, wet the circular edge of one side of gyoza skin with water. 7. Fill with about 1 teaspoon of meat mixture. Do not overstuff. Close the gyoza wrapper by folding in the meat mixture and pinching folds along the wet edge. Lay the folded gyoza on the cookie sheet. 8. If you’re not ready to cook them yet, you can put the whole cookie sheet in the freezer. Once frozen, take them off the cookie sheet and store in a freezer bag. You can cook them without thawing them out.

Cooking: 9. Add veggie/canola oil to coat bottom of a non-stick pan. Put burner on high. 10. Let gyozas brown on the bottom (about 2 minutes), add water into the pan (a little under half-way up the gyozas) and turn burner to medium. 11. Put a lid on the pan, and let it steam until the water is all gone. 12. Serve gyoza with a 1:1 mixture of soy sauce and rice vinegar to dip in.

Submitted by: Tomoko Sano

11 Hot Milk Cake

CULTURE OR COUNTRY OF ORIGIN: USA One of the first sightings of hot milk cake was in 1911, but it continued to grow in popularity due to it’s simplicity. It really became a well-known recipe during the Great Depression, when modest food had to stretch to feed hungry families, and every last drop of food was used and saved. Grandmothers and mothers had to make do with what they had, and often the last of the day’s milk was used to make this simple cake for special occasions.

Ella started baking this cake when she was 12 years old, and it immediately was a favorite of her sisters, twins Elise and Elena. Now it is a tradition to bake this cake on holidays, in the Cooper household.

INGREDIENTS • 4 large eggs, room temperature • 2 cups sugar • 1 teaspoon vanilla extract • 2¼ cups all-purpose flour • 2¼ teaspoons baking powder • 1¼ cups 2% milk • 10 tablespoons butter, cubed

INSTRUCTIONS 1. Preheat oven to 350º. 2. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. 3. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. 4. Combine flour and baking powder. Gradually add to batter beating on low speed until smooth. 5. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter. Beat just until combined. 6. Pour into a greased 13x9-inch baking pan. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool on a wire rack.

Submitted by: Danni Cooper

12 poha

CULTURE OR COUNTRY OF ORIGIN: INDIA This is a side dish for breakfast or lunch people in India eat. Poha is flattened rice.

INGREDIENTS • ¼ cup thick poha, use only thick poha (You can find this in an Indian grocery store.) • 3 tablespoons of cooking oil • 1 teaspoon of whole cumin and whole mustard seed mixture • 1 teaspoon cumin • 5-7 curry leaves (You can find these in an Indian grocery store.) • 1 small onion, chopped • ¼ teaspoons ginger (either paste or grated) • ½ teaspoon sliced green chili (or to your taste) • ¼ cup (or a little more) potatoes, peeled and cubed • Salt to taste • 1 teaspoon of lemon juice • 1 teaspoon sugar or to taste • 2 tablespoons spoon yogurt (mix with little water to make it liquid) – optional • 1-1½ teaspoons turmeric powder • 1 teaspoon coriander powder • 2 tablespoons chopped cilantro for garnish

INSTRUCTIONS 1. Gently wash poha so you don’t break them. Quickly drain in colander, spreading around. 2. Heat the oil on medium-high heat. Add mustard seed cumin mixture and cumin then curry leaves and chopped onions. 3. Stir-fry onions until lightly golden brown. Add ginger and sliced chili and stir fry for few seconds. 4. Add potato cubes and cook until almost tender. 5. Add poha, salt, lemon juice, sugar, yogurt liquid (if you’re using), turmeric, and coriander. 6. Mix very gently on low heat. 7. Garnish with chopped cilantro. Serve hot.

Submitted by: Rama Desai

13 Tonkatsu

CULTURE OR COUNTRY OF ORIGIN: JAPAN Japanese version of wienerschnitzel. Recipe adapted from The Gaijin Cookbook by Ivan Orkin and Chris Ying.

INGREDIENTS • 1 . pork loin or tenderloin • 2 teaspoon kosher salt • ½ cup all-purpose flour • ¾ cup Panko breadcrumbs • 1 cup vegetable oil

Sauce: Buy “Bull-Dog Tonkatsu Sauce” or make your own with ingredients below. • ½ cup ketchup • 2 tablespoons soy sauce • 1 tablespoon mirin (or rice vinegar) • 1 tablespoon brown sugar • 1½ teaspoons Worcestershire sauce • 1 teaspoon grated fresh ginger • 1 clove minced garlic

INSTRUCTIONS 1. Slice the pork loin or tenderloin into 1-inch-thick slices. 2. Working one piece at a time, wrap in plastic wrap and use a meat mallet or rolling pin to pound the meat flat to about a ½-inch thickness. Season both sides with salt. 3. Set up the breading station. Set up 3 bowls with the flour, lightly beaten egg, and Panko, respectively. Coat the pork pieces, one at a time, with flour, then egg, and panko. 4. Add the oil to a large skillet and heat over medium-high heat to 325º. Fry the cutlets in batches for 3 to 4 minutes per side until golden brown. Transfer to a wire rack with a cookie sheet underneath to drain. 5. Serve with the tonkatsu sauce. If making your own tonkatsu sauce, just mix all the sauce ingredients together.

Submitted by: Tomoko Sano

14 Tortilla Española

CULTURE OR COUNTRY OF ORIGIN: SPAIN Tortilla Española is very versatile. Our family eats this as an appetizer cut into small pieces, as a meal cut into a thick wedge, or as a delicious sandwich on thick baguette bread with Manchego cheese.

INGREDIENTS • 1 cup olive oil • 4 large potatoes, peeled and cut into thin slices about ⅛ inch thick • Salt to taste • 1 large onion thinly sliced • 4 large eggs

INSTRUCTIONS 1. Heat the oil in an 8- or 9-inch skillet and add the potato slices one at a time to prevent sticking. Alternate potato layers with the onion slices and salt the layers lightly. Cook slowly, over a medium flame, lifting and turning the potatoes occasionally, until they are tender but not brown. The potatoes will remain separated, not in a cake. 2. Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Remove the potatoes from the skillet and drain them in a colander, reserving about 3 tablespoons of the oil. Add the potatoes to the beaten eggs, pressing the potatoes down so they are completely covered by the egg. Let the mixture sit for 15 minutes. 3. Heat 2 tablespoons of the reserved oil in a large skillet until very hot. Add the potato and egg mixture, rapidly spreading it out in the skillet with a spatula. Lower the heat to medium high and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, invert a plate of the same size over the skillet. Flip the omelet onto the plate. Add about 1 tablespoon more of the oil to the pan, then slide the omelet back into the skillet to brown on the other side. 4. Lower the heat to medium. Flip the omelet two or three more times, cooking briefly on each side. It should be slightly juicy within. Transfer to a platter and serve hot or at room temperature.

Submitted by: Alicia Schmidt

15 Veal Marsala

CULTURE OR COUNTRY OF ORIGIN: ITALY Serve with bread or pasta to absorb the marsala.

INGREDIENTS • 8 veal cutlets (about 3 oz. each) • Salt and freshly ground black pepper, to taste • 2-3 tablespoons unsalted butter • 2-4 tablespoons olive oil • 1 large shallot, finely chopped • 2-4 garlic cloves, smashed • 2 oz. assorted , sliced • ½ cup sweet Marsala • ¾ cup low-sodium chicken broth • Leaves from 1 fresh rosemary sprig

INSTRUCTIONS 1. Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about a minute and a half per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside. 2. Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Sauté until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and sauté until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste. 3. Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

Submitted by: Sue Waters

16 Yorkshire Pudding

CULTURE OR COUNTRY OF ORIGIN: ENGLAND The name “pudding” is misleading. Think of this as a buttery, eggy, fluffy, savory pancake. It is great as a substitute for bread. We make it every Thanksgiving. We always double the batch.

INGREDIENTS • 1 cup flour • ½ teaspoon salt (If doubling recipe, only use ½ teaspoon.) • 1 cup whole milk • 2 eggs • 1 stick (½ cup) butter (If doubling recipe, only use 1½ sticks.)

INSTRUCTIONS 1. Heat oven to 400º. 2. Place butter in 8-inch square baking dish (13x9 if doubling the recipe). Melt in oven until bubbly and slightly brown. 3. While butter melts, beat the eggs, add the milk, salt, and flour. Mix until it reaches a pancake batter consistency. 4. Remove dish with melted butter from oven, pour batter into baking dish, and return to oven. 5. Bake at 400º for 15 minutes, then reduce oven to 350º and bake for another 15 minutes, or until puffy and golden brown (may need extra time if doubling). It should have big bubbles throughout the entire pan and be cooked through. 6. Cut into squares and serve warm from the oven.

Submitted by: Bea Cox

17