Worldview's International Food Smackdown
if fast approaching! Live on WBEZ at noon our listener-judges
will sample four international dishes and crown one the champion. To help you follow the action at home, we're providing the recipes for all the dishes after the jump.
Narimon Safavi's Qormeh Sabzi from Iran
For the Sauce,
For the rice:
- 1 Lb stew Chunks of Beef or Lamb.(addition of Bones, if available during simmering/Braising, will add flavor)
- 2 Lb combined bunch of herbs (Chopped) containing( Cilantro-Dill-Fenugreek,Parsley,Basil,Mint and Spinach,percentages of each can vary to taste)
- 1/2 Lb of red Kidney Beens.
- 3 Pieces of whole dried lime(Halved) (Lemon Juice can be substituted)
- 1 Large Onion (Chopped)
- 2 table spoons of cooking oil
- 1 Table spoon of butter
- 1 qt water
- Kosher or Salt and Pepper
Cooking Instructions for Qormeh Sabzi:
In a large pot , brown the meat (and the bones) in a combination of the Oil and butter over medium high heat.Remove and set aside. In the same pot add the onion and salt.Allow it to become translucent (about 5 Min) Add the Chopped herbs combination to the onion and saute for about 7-10 minutes(till the volume reduced by half). Add the meat back into the pot. Add the Kidney beans,dried limes and the water,with salt and pepper to taste. Allow to simmer over medium to low heat for at least an hour.
For the steam cooked rice: To a salted boiling pot of water add the long grain rice.Allow to cook till the rice has approximately doubled in size while stirring (about 5 Min). Quickly remove the rice from the heat and strain in a colander. Add the oil,butter and saffron to the bottom of the pot and allow to mix over medium heat for about a minute. Remove half of the combination and set aside for the moments. Add the steaming rice back into the pot that still contains half of the Oil-saffron combo. Add some hot water to the set aside oil combo and pour all over the surface of the rice that has been out back into the pot. With paper towels or a cloth seal the bottom of the pot lid to prevent steam from escaping. Cook for about 20 minutes over low heat.
Serves about 4 as the main course.
- 1LB of long grain rice (Basmati for example)
- 2 qt of water
- 1 small pinch of Saffron
- 2 Pinches of Salt
- 2 Table spoon cooking oil
- 1 Table spoon Butter
Ioana Tchoukleva's Gorski Kebab
Directions Marinate meat with onions, mint, garlic, salt, pepper, wine and tomato paste for 3 hours. Remove meat from marinade, save marinate. Saute meat in butter until well browned. Add marinade, bring to a boil, cover and simmer for 40 minutes. Sprinkle with parsley and serve with rice or pasta.
Bulgarian Stuffed Peppers
- 1 Pound Pork
- 2 Large Onions
- 1/2 Teaspoon Mint
- 2 Cloves Garlic
- 1 Cup White Wine
- 1 Can Tomato Paste
- 3 Tablespoons Butter
- 3 Tablespoons Parsley
- Salt And Pepper -- To Taste
Directions: Fry the onion until golden in the oil, add the garlic, carrot, red pepper, oregano, cumin, savory, black pepper and the meat. In a separate pan, cook the rice in some oil for about 5 minutes, then add a cup of water and let it simmer until the rice absorbs it all. When ready add everything together.
Add the tomato and stir well until well mixed. Take off the heat and use the mixture to stuff the peppers. Put the stuffed peppers in a casserole or a pot, fill with water just below the top of the peppers and bake/cook for about 30 minutes on 400 F.
- 6 green or red peppers
- 1/2 lb minced meat
- 1 cup white rice
- 2 tablespoons oil
- 1 tomato, peeled and minced
- 1 carrot, minced
- 1 onion, minced
- 1 teaspoon paprika
- 1 clove of garlic, minced
- 1 tablespoon of Italian parsley, minced
- pinch of oregano, cumin, savory, black pepper
Norvyn Utiempo's Filipino Rice, Viand (Adobong Manok at Baboy- Stewed Pork and Chicken in Vinegar and Soy Sauce) and Pinakbet (Vegetable Stew with Shrimp)
We usually cook by feel and don't really know the exact proportions. Since recipes were requested, we took this from Kulinarya: A Guide to Philippine Cuisine.
Crush, peel and mince the garlic. Peel and chop onion. Slice the tomatoes into wedges. Cut the yard-long beans into 2 inch long pieces. Cut the tip of the bitter gourd and press out the inner core of seeds. Leave whole. Cut the winged beans into 1 inch long pieces. Cut off the okra stem then leave whole. Remove the eggplant stem and cut diagonally into 1 inch pieces. If using the small round eggplant, score the bottom with a knife. Cut the squash into 1/3 x 1 inch wedges. Boil water with 1 tsp salt. Blanch the squash for about 5 minutes and set aside. Using the same water, blanch the other vegetables for about 1 minute. Immediately cool in an ice bath, and set aside.
Just when ready to serve, in a preheated pan, add oil, sautƒ© the garlic until golden brown. Add onions and continue cooking until translucent. Add tomatoes and the shrimp paste and let simmer for 1 minute. Add peeled shrimp and cook for another minute. Add all the vegetables and mix thoroughly. Continue cooking for another minute. Turn off the heat. Add the cherry tomatoes. Serve immediately.
Adobong Manok at Baboy
(Stewed Pork and Chicken in Vinegar and Soy Sauce)
- 2 cloves garlic
- 1 small onion
- 4 pieces tomatoes
- 6 pieces yard-long beans (sitaw)
- 6 pieces baby bitter gourd (ampalaya)
- 3 pieces winged bean (sigarilyas)
- 6 pieces baby okra
- 3 pieces eggplant (6 inches)
- 1/2 lb squash
- 4 cups water with 1 tsp salt for blanching
- 1/4 cup vegetable oil
- 2 tbsp shrimp paste
- 1/2 lb peeled shrimp
- 6 pieces cherry tomatoes for garnish
Slice pork into 3/4 x 1 1/2 in pieces. Crush and peel the garlic. Crack the black peppercorns.
In a wok, combine the crushed garlic and cracked peppercorns with the vinegar, soy sauce, and bay leaves. Add pork, chicken, and water. Simmer for 20 minutes over medium heat until chicken is cooked. Remove chicken from mixture. Set aside. Continue simmering until the pork is tender.0il will be rendered from the pork fat. Remove about 2/3 of the fat from the sauce. Reserve the sauce. In another heated pan, add oil or some of the rendered pork fat. Add 3-4 cloves of crushed garlic; fry the pork until golden brown. Remove the pork and set aside. Add the chicken pieces and fry until golden brown. Remove excess oil and fat rendered. Return the pork. With a little water deglaze the pan and add the sauce that has been reserved. Just when ready to serve, reheat adobo mixture. Gently toss cooked meats. Serve hot
- 1 lb pork belly
- 1 lb chicken parts (legs & thighs)
- 6 cloves garlic
- 1/2 teaspoon black peppercorns
- 1/2 cup vinegar (cane, palm or white)
- 1/4 cup soy sauce
- 2 leaves bay leaves
- enough water to cover meat
Kisuule Magala's Matooke, traditional Ugandan dish
Banana's...............The Hawaian banana is the best option because it can soften. Steam it and mash. We normally use banana leafs to wrap it and leave it in the baking area at 300-350 for an hour.
Mix stew meat, chopped green peppers and chopped onions, along with spices of your choice (a dash of cucumber spice is nice) together, boil until cooked.
Serve stew with bananna.
Stew beef, green peppers, onion and spices of choice (a dash of green cucumber spice, the other spices ), all boiled together.
- Green bananas
- Stew meat
- Green peppers
- Spices of choice (typical Ugandan spices can't be found in Chicago)
- Chopped cucumber for flavor