It's A Small World After All

A TRIO OF INTERNATIONAL RECIPES


MIXED VEGETABLE SALAD WITH HORSERADISH

Hailing from Lithuania this versatile salad is nice alongside assorted sausages or baked ham.

2 medium waxy potatoes (white), peeled and cut into cubes / Salt and Black Pepper / 2 carrots, finely chopped / 2 apples (Granny Smith is best here), peeled, cored and chopped / 1 small rutabaga (peeld and diced) / 2 T. prepared horseradish / 1/3 cup sour cream /1 T. caraway seeds

1. Boil potatoes in salted water for 10 minutes or until tender. Drain and set aside.
2. Place all remaining vegetables and apples in a large bowl with caraway seeds and salt and pepper.
3. Mix together separately the horseradish and sour cream. Add to large bowl of veggies and apples. Toss thoroughly.
4. CAREFULLY fold in potatoes to avoid breaking up too much.

PEANUT SOUP

Caribbean in origin - Cuban specifically - this is a soup loved by most, including small children. Serve as a first course to be followed with Havana Roasted Pork Shoulder. Consume with multiple Mojitos.

1 cup peanut butter / 1 onion, quartered / 1 quart chicken or vegetable stock (preferably homemade) / 1 cup half-and-half / Salt to taste / Cayenne pepper or Tabasco sauce

1. Add peanut butter and onions to blender or processor.
2. Blend, adding stock for easier processing as the machine is running.
3. Transfer to a large stockpot and place over medium heat.
4. Simmer for about 5 minutes or until slightly thickened.
5. Slowly stir in half-and-half, then season with salt and cayenne.
6. Serve with toasted Cuban bread

MACKEREL FILLETS IN MISO SAUCE

Shop for mackeral fillets at your local fishmonger's shop or in any Asian seafood market. On a rare day you may find them frozen at your local Trader Joe's; these are quite good but should be dethawed carefully following package instructions, i.e. outside of the plastic wrap and slowly within the refrigerator. Be aware that mackerel is a STRONG-flavored fish, deliciously rich and oily with healthy Omega-3 antioxidants galore but not the best choice for anyone seeking a milder flavor. Good with rice (natch) or wasabi potato salad for a real taste of Tokyo. Cafe Drake often drapes these fillets over soba noodles.

1 T. salt (don't use less) / 1 1/2 lbs. mackerel fillets / 1 cup miso (red is best here but any kind will work we've discovered) / 1/4 cup sake / 1 T. fresh ginger, grated

1. Sprinkle the salt over fish and let sit in refrigerator for 45-90 minutes. DO NOT leave longer or the texture will turn, um, unpleasant.
2. Rinse and dry the fish.
3. Combine 3/4 cup of the miso with about 3 T. of the sake (and a sprinkle of sugar if desired). Spread this over fillets and return to refrigerator (again, for 45-90 minutes).
4. Rinse and dry once more.
5. Combine remaining miso and sake and smear again over fish.
6. Place on a baking sheet under hot broiler until cooked through. Check often for potential burning.
7. Serve hot.