Dishes From Around the World

In this webpage, you can find chicken recipes from around the world such as

- Latin chimichurri

- Jamaican Jerked chicken

- German schnitzel

German Schnitzel (Pan Fried version)

The idea behind this dish came about when my friend and I were thinking of what to do with the frozen pork chops in the freezer. I read a few recipes and schnitzel popped up. I had a few schnitzel over my lifespan so I knew a little how it should taste like. I also thought that almost all cultures have dishes similar to this- meat breaded and fried till crispy. My German friend who helped with the making of this recipe approved the meal :)

To be honest, I eyeballed most of the ingredients.

Ingredients:

4 pork chops, 1 cup all purpose flour, 1 to 2 cups bread crumbs, 2 eggs, 2 tbs milk, 2 tsps Italian seasonings, 1 tsp salt, 1 tsp chili powder, 1 tsp paprika, black pepper to taste, 1 lemon and vegetable oil

1 rather large flat skillet and 3 flat plates

Procedures:

1. Preheat oven to 200 degF

2. Pound the pork chops to a fourth of an inch

3. On a flat large plate, mix flour and salt. On another flat large plate, beat eggs, milk, chili powder together. Using a third flat large plate, blend bread crumbs, Italian seasonings, salt, paprika and black pepper

4. Heat the skillet over medium heat. Coat the skillet with 0.5 tbs oil. Ensure the oil is hot before cooking

5. Dip one pounded pork slice in the flour mixture, covering the entire meat and dust off any excess. Dip in the egg mixture, shake off any excess and coat with bread crumbs. Place in the skillet and cook for 3 to 4 mins per side. If the skillet is large enough to accommodate two pieces, do so but make sure you don't crowd the pan. Check that the internal temperature of the pork is registered at 150 degF

6. Place the pork in the oven to keep the schnitzel warm while you finish cooking the rest by repeating step 5

7. Serve with your favorite sides and condiments

German Schnitzel (Baked version)

See ingredients for pan fried version above

Procedures:

1. Preheat oven to 425 degF. Line a baking sheet with Al foil. Lightly grease the lined sheet

2. Pound the pork chops to a fourth of an inch

4. Dip one pounded pork slice in the flour mixture, covering the entire meat and dust off any excess. Dip in the egg mixture, shake off any excess and coat with bread crumbs. Repeat until all pork slices are breaded

5. Place on baking sheet, ensuring pork is spaced

6. Bake the breaded pork chops for 15 mins, then flip them, turn the baking sheet 180 degrees and continue to bake for another 15 mins or until the schnitzel is cooked through

7. Let the schnitzel rest for 5 mins. Serve with your favorite sides and condiments

Jamaican Jerked Chicken

When I was introduced to Jamaican style jerked chicken, I instantly loved it! It's a great alternative to spice up one's diet :) This recipe is obtained from a book entitled "Down-Island Caribbean Cookery A Lively Recipe Collection from One of the World's Freshest Cuisines" by the Elberts. This recipe produces 12 servings. Jamaicans usually cook with pork and chicken together but other combinations like goat, lamb or beef work as well. Enjoy!

Ingredients:

Marinade for 12 lbs of meats: 0.25 cup whole all spice- crushed, 1 tsp ground cinnamon, 0.5 tsp nutmeg powder, 1 tbs ground coriander, 4 whole scallions- chopped, 2 garlic cloves- minced, 1 tsp tamarind concentrate, 0.25 cup red wine (or water) and 0.25 cup vegetable oil. Salt, ground black pepper and chili pepper to taste

Meats 6 lbs chicken and 6 lbs tender, lean, boneless pork or stewing lamb, mutton, goat or beef- cut into pieces 1 to 1.5 inches thick and 4 to 6 inches long

Procedures:

1. Combine all of the marinade ingredients into a light, spreadable paste

2. Place all meats in a large container. Don a pair of gloves, add marinade and mix well so that every piece is completely covered

3. Cover and store in the fridge overnight

4. Prepare grill. Brown pieces on all sides until cook thoroughly

5. Serve hot with rice, fried plantain or salad and your favorite drinks

Chimichurri

I first tasted this wonderful concoction when I had Brazilian food in NYC. Its freshness and strong hint of garlic reminded me of Hainanese chili sauce. Originated from Argentina, it can be found in most Latin American dishes today. It meant to go with grilled meats but I like to expand the horizon and serve with almost everything.

Ingredients:

1 generous cup of packed fresh parsley, 0.5 cup extra virgin olive oil, 1/3 cup apple vinegar, 3 garlic cloves, 1 dash chili powder, half a lime, salt and black pepper to taste

Procedures:

Blitz all the ingredients except lime and olive oil in the food processor. Trickle in olive oil and finish off with a lime squeeze while the food processor is going. Serve at room temperature

Schnitzel with a lemon slice, white sauce, sauerkraut and white asparagus

Chili Oil

Chili oil is widely used in several continents but the recipe below was inspired by Szechuan cooking. This simple yet fiery concoction serves as a basis in most Szechuan spicy dishes and can tweaked to accommodate different spices and ingredients.

Caution: Wear gloves and wash hands and kitchen tools thoroughly after handling the peppers. Do not rub your eyes until after your have wash yours hands.

Ingredients:

30 dried chilies (found in most Asian grocery stores), 1 cup of vegetable oil and 1 tbs sesame oil

Procedures:

Snip off the tops of the chilies. Remove seeds by tapping the peppers upside down. Blitz the peppers in the food processor until finely chopped. Transfer pepper flakes into a clean Mason jar or clay bowl that is heat resistant. Heat up the vegetable oil until 220 degF or it is slightly smoking. Remove from heat and let it cool for a minute. Carefully pour hot oil on the pepper flakes. Mix in sesame oil and let it cool completely before storing it.

You can store the chili oil in a tightly covered jar. Use a dry metallic or clay spoon when scooping the oil. This is a great sauce to use for stir-fries, dipping or add-ons to give depth to dishes.

Schnitzel with a dollop of chimichurri