ARGENTINA : Salmon Tartar

Ingredients :
For the Mango Salsa
1 star anise
4 ouncesbrown sugar
1 mango, peeled and pitted
2 teaspoonsdistilled white vinegar

For the Tartar
4 quail egg yolks
1 1/2ouncescapers
4 teaspoonsdark rum
2 red onions, chopped
4 dropstabasco sauce
1/2 teaspoonkosher salt
2 tablespoonsmayonnaise
1 tablespoonDijon mustard
6 dropsworcestershire sauce
2 sour pickles, very finely chopped
9 ouncessalmon fillet, cut into small squares
*freshly ground black pepper, to taste


Instructions :
1. For the mango salsa make a syrup with the brown sugar, 1/2 cup water, vinegar and star anise.
2. Stain and process in a blender with the mango. Set aside.
3. For the tartar, combine the salmon, onions and pickles in a medium bowl. Add the remaining ingredients and mix.
4. To serve, place some of the tartar inside a circular mold on a plate.
5. Make a small indentation in the center of each tartar circle and top with a quail egg yolk.
6. Spoon some of the mango salsa on the side of the plate.

BELGIUM : Parsley Peppercorn Ground Beef Steaks

Ingredients :

Meat Mixture
1 1/4 lbs ground beef round
1/2 teaspoon salt
3 garlic cloves, crushed
3/4 cup finely chopped parsley
2 teaspoons very coarsely cracked black peppercorns
1/4 teaspoon salt, preferably coarse

Cream Sauce
1/3 cup beef broth or 1/3 cup brandy
1/4 cup heavy cream
1/2 tablespoon butter
1 1/2 tablespoons chopped parsley


Instructions :
1. Mix meat mixture ingredients until well blended.
2. Shape into four 1 1/4-inch thick patties.
3. Press pepper into flat sides.
4 .Let stand 15 minutes.
5. Lightly sprinkle salt over bottom of a large nonstick skillet.
6. Place over medium high heat until hot.
7. Add patties and cook until well browned on both sides and no longer pink in centers, about 15 minutes.
8. If not making the sauce, sprinkle with the parsley and serve.
9. If servinig with sauce, remove patties to warm plates.
10.Remove any excess fat in skillet, leaving brown (not burned;) bits.
11.Add brandy or broth and cook and stir until reduced to about 2 tbls.
12.Add cream and butter.
13.Stir over high heat until reduced to 3 tbls.
14.Spoon over meat.
15.Sprinkle with remaining parsley.
source : www.food.com

ITALIA : Healthy Recipe Linguine with Tuna Puttanesca

Ingredients :
Freshly ground pepper
Kosher salt
1 5-ounce can albacore tuna, packed in olive oil
1 28-ounce can San Marzano plum tomatoes
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped kalamata olives
4 basil leaves, torn, plus more for garnish
12 ounces linguine
2 tablespoons capers, drained
2 tablespoons extra-virgin olive oil

Instructions :
1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook until al dente.
3. Meanwhile, heat the olive oil in a large skillet over medium heat.
4. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes.
5. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices.
6. Cook until the tomatoes are slightly dry, about 2 minutes.
7. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes.
8. Add the tuna with its oil, breaking it up with a fork, and season with salt.
9. Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot.
10.Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.

CUBA : Coconut Chicken Recipe

Ingredients:
 1-1/2 onions, chopped
salt and pepper to taste
1/2 (14 ounce) can coconut milk
1 teaspoon vegetable oil
1 tablespoon chopped roasted garlic
4 skinless, boneless chicken breasts
1 red bell pepper, chopped
1 pinch crushed red pepper flakes
1 green bell pepper, chopped

Instructions :
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
3. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken.
4. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk.
5. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
6. Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.