Recipe: Norwegian Summer Shrimp Party

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When longtime reader Mette suggested a Norwegian-style shrimp party for this week's Global Table, I knew I was in luck. What could be more summery than cracking and assembling DIY shrimp canapes? Here's what she said: In summer, people also enjoy a lot of fresh shrimps, eaten cold and very simply with white bread, butter, mayonnaise and a squish of lemon. The shrimps with their shells and heads on are set on the table in a big bowl, and everyone peels their own as they load their sandwiches … [Read more...]

Recipe: West African Toasted Baguette Sandwich with Spinach Scrambled Eggs

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If you're going to serve an egg sandwich, you best do it up right. Layer hot, scrambled eggs in a crusty, toasty baguette and wrap 'em up. Make sure there's something green in there to keep you strong and healthy. Tie it with a bow. Simply put: turn breakfast into a present for your belly. I learned this trick from Niger. When I dug around for traditional recipes I kept stumbling upon the same thing: eggs sandwiches sold by street vendors. Simple. Comforting. Filling. This is the … [Read more...]

Recipe: Balkan Burger (with poll)

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You don't have to know how to pronounce it to enjoy eating it. Pljeskavica. If this long, meandering string of letters makes you stutter, just clap your hands, because that's what Pljeskavica means - the sound of hands clapping as the "Balkan burger" patties are formed. And this is not just a big word. This is big food. This is the original "super-size." Not only are the patties large enough to cover a small plate, they contain as many as 6 cuts of meat from three different animals. … [Read more...]

Recipe: Vegetarian Sushi (Futomaki)

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Makes 6 rolls (on 1/2 sheet nori seeweed) - serves 2 Do you have a yearning to be creative? An artist? Do you want to release your imagination into the wild? Are you also hungry? The answer is sushi. While sushi making is an art that requires years of training to master, everyone can play the game. It's like I tell my husband - you don't have to be Michelangelo to paint a personal masterpiece. Similarly, you don't have to be a sushi chef to fill your belly with satisfying … [Read more...]

Recipe: Plantain & Cheese Turnovers (Tortas de Plátano)

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Makes 8-10 Imagine. It's the height of summer. You spend all day roughhousing with the ocean. When every muscle in your body is heavy, you lay down in the sand for an impromptu picnic with a package of street food - tortas. In less than a minute you make several cheesy, crispy, fried plantain tortas disappear into your happy belly.  After the last bite, you lick the salt from your fingers and drink a tall glass of water. You stretch out for a nap, still warm from the glow of a little too … [Read more...]

Recipe: Hickory Smoked Flank Steak Sandwiches (Coupé coupé)

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Serves 4 Barbecue, called coupé coupé, is all over Africa. This sandwich is inspired by Gabonese love for smoked meats piled into crusty baguettes.  I posted this recipe in diary format because, well, it was a little bit of an Adventure. Ingredients: 1 1/2 tsp garlic powder 1 1/2 tsp powdered chicken bouillon 1/4 tsp cayenne salt pepper 1 1/2 lbs flank steak grilled poblano peppers, skinned and cut into strips 1 onion, sliced and grilled (I grilled in foil with olive oil) 1 … [Read more...]

Recipe: Smoked Salmon Smørrebrød

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Makes 12 canapés Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I've turned them into dainty finger food, perfect for parties. Yum! Ingredients: 12 slices of dark rye bread or pumpernickel softened butter 1 package of smoked salmon 1/2 a cucumber, halved & sliced thinly thinly sliced red onion, to taste 1 lemon a few sprigs of fresh dill Method: Slice up all your ingredients so they are ready to go. Then, lay out … [Read more...]

Recipe: Cuban (Hot Pressed Pork Sandwich)

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Serves 2 Ooey, gooey and sizzling hot, The Cuban sandwich will rock your world. The key to a great Cuban Sandwich is to obtain the best possible ingredients, especially when it comes to the bread and pork. Ingredients: 18" long Cuban bread (can substitute Italian or French bread) yellow mustard (to taste) 4 slices of ham 4 slices of roast pork 4 slices of Swiss cheese thinly sliced pickles (to taste) Method: First of all, roast yourself a pork and use the leftovers in this … [Read more...]