Below you'll find some of your favorite recipes from the interactive table in our Global Kitchen exhibit. Be sure to check back periodically for updates!
Grilled Salmon and Peach Salad
1 tsp coriander
¼ tsp pepper
1 tsp salt
1 ½ tsp chili powder
1 ½ tsp finely ground coffee
½ tsp brown sugar
¾ inch salmon steak, room temperature
1 peach, cut into six slices
1 Tbsp melted butter
1 Tbsp brown sugar
½ tsp cinnamon
Leaf lettuce
Mix together first six ingredients in a small bowl. Rub seasoning mixture on both sides of the salmon steak. Lightly oil a medium hot grill and grill for five minutes, turning once halfway through. Baste sliced peaches with melted butter and sprinkle with the brown sugar and cinnamon. Grill three minutes, turning once. Plate salmon and let rest for five minutes. Place peaches on leaf of lettuce and garnish salmon with lemon and pepper to taste.
Serves: One
Notes: You can use more than one leaf of lettuce, as shown in our interactive exhibit, to make a more even peach-to-lettuce ratio. Also try this salad with a simple vinaigrette!
Groundnut Soup
2 Tbsp olive oil
1 lb chicken, cubed
1 medium onion, chopped
4 garlic cloves
1 red pepper, chopped
1 medium yam, cubed
4 carrots, sliced
1 small squash, cubed
2 cups crushed tomatoes
8 cups chicken stock, room temperature
½ tsp ground pepper
½ tsp cayenne
1 tsp coriander
2/3 cup peanut butter
Coat frying pan with 1 Tbsp olive oil. Cook chicken until browned. Remove from pan and set aside. Coat large pot with 1 Tbsp olive oil. Sweat onion and garlic for two minutes. Add in red pepper and sweat for one minute. Add yam, carrots, and squash; sweat for eight minutes until soft. Salt to taste. Add tomatoes and let simmer for two minutes. Add in the browned chicken and stock with pepper, cayenne, and coriander. Simmer for 20 minutes. Just before serving, mix in peanut butter completely.
Serves: Eight
Poached Eggs with Hollandaise Sauce
For sauce:
3 egg yolks
½ tbs cold water
Juice of ½ lemon
4 Tbsp butter
Salt and pepper to taste
Whisk egg yolks, water, and lemon juice together over double boiler until it is the same consistency as soft whipped cream – about eight minutes. Take off heat. Slowly add butter until sauce thickens. Season with salt and pepper. Set aside.
For eggs:
Egg
1 Tbsp vinegar
Bring two inches of water to soft simmer with vinegar. Add the egg carefully to heated water and cook for 5-6 minutes, until cooked but still wobbly. Plate egg on toasted bread or English muffin. Top with Hollandaise Sauce and garnish with parsley.
Serves: One
Notes: You may use solid or melted butter to thicken the Hollandaise. If your sauce separates, try mending it by adding extra ice water or one additional egg yolk.
Tamales
1 tsp baking powder
1 tsp salt
2 ½ cups corn masa flour
3 ½ oz. lard or shortening
2 cups chicken stock, room temperature
24 corn husks, soaked in warm water
1 cup filling of choice (such as shredded chicken or pork, corn or beans)
Mix baking powder, salt, and masa flour. Set aside. Beat lard in medium bowl until shiny and fluffy. Slowly add flour mixture and beat until texture of wet sand. Slowly add in stock. Fill each corn husk with about 1 Tbsp flour mixture and filling. Fold sides of corn husk in (long way), then fold in half. Tie corn husks with a small piece of kitchen twine. Steam tamales in a double boiler or steamer for 60-90 minutes depending on size. Unwrap before eating.
Serves: Six
Global Kitchen: Food, Nature, Culture is organized by: 