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Calvert's Kitchen International Cookbook.Indd table of contents 3 AUGUSTA NATIONAL’S FAMED PIMENTO CHEESE SANDWICH 4 BAHAMIAN CONCH FRITTERS 5 BAKLAVA 6 BOURSIN AND PROSCIUTTO-WRAPPED ASPARAGUS 7 CEVICHE 8 DEVILS ON HORSEBACK 9 GREEK MOUSSAKA 11 GYOZA 12 HOT MILK CAKE 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 onion (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 onions 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 snack that is often found at the local takeout. INGREDIENTS • 1 lb. conch meat (Reliant Fish Company in Jessup, MD) • 4 cups self-rising flour (containing baking 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 frying. 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: GREECE This recipe is for Greek baklava. The true origins of baklava are a bit of a mystery, but it seems this dessert has been made for thousands of years. Greeks 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 lemon juice • ¼ teaspoon nutmeg • 2 cinnamon sticks • ½ lb. unsalted melted butter • 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 cupcake 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 parsley. 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 potato 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 Stilton cheese is a blue cheese – somewhat stinky and a very traditionally English cheese from the midlands area of England. Equally delicious on oat cakes with a glass of port. Devils on horseback can be served at parties! (To make angels on horseback, replace the cheese and dates with an oyster!) INGREDIENTS • 24 large dates • 12 slices of streaky bacon (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 cheeses 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 olive oil • 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.
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