All posts by CL

Sometimes it can be pricey making national dishes. Exotic ingredients that you will use only once, choice cuts of meat, the list goes on. Tortilla Española bucks that trend as it is very cheap to make costing me around ten dollars. 1 ¼ pounds onions, diced 4 cloves garlic, minced 2 ½ pounds russet potatoes Kosher…

Sometimes it is nice to make a dish, you really don’t have to “make”. As a classically trained slow cooker chef this was a cinch to make. You purchase your flank steak and other ingredients then just throw it all together. When you return 8 hours later you have a tender meat that is served…

For some reason it was cold and looking at this dish, I knew I wanted to make it. Unfortunately this dish was a bit of a let down. I was super excited to make this dish, I was expecting a spicy savory wonderland based on the ingredients. Worcestershire sauce, jalapeno’s, clam juice! This was going…

Sometimes one ingredient really makes or distinguishes a dish. For Doro Wat that ingredient was the Berbere spice. Finding the spice was a challenge, my first grocery store did not have it. I was not worried as a half expected this. However when Central Market(an upscale offshoot of my local grocery store) did not have…

I really should have saved this entry for the fourth of July, but I was hungry for a Hamburger(in particular a bacon Cheeseburger) the other day and figured I would take a snapshot of it. The history of the hamburger is fairly interesting with a couple of people making claims as the true inventor of the…

The weekend I made borscht the weather was unusually cold for Austin,TX. I was thinking of making some sort of soup and was looking for recipes when I realized that this was the perfect time to make a national dish that was a soup. Borscht seemed like the perfect soup to make. Like many popular…

Chicken Moambe, Chicken Moambe, kinda fun to say. This dish comes to us from the Democratic Republic of the Congo, which as Wikipedia informs us is not to be confused with the Republic of the Congo which is right next door. This would be a hard dish to make authentically. I usually try my best…

To start, this was an amazing meal and is tied with the Moussaka for my favorite national dish so far. This is one you are going to want to make for yourself. Looking at the ingredient list for Keshi Yena, you would have no idea what to expect in terms of flavor. There are some…

This dish was something I feel the  Bhutanese people eat regularly. You have some national dishes out there that I strongly believe only come out on certain occasions such as major holidays. I tend to have a little more respect for the national dishes that are eaten more than a couple of times a year. I…

A huge delay on getting this one written up. I had originally cooked this at the end of October but I did not feel like writing I guess. South America was the subject of that weeks cooking. I looked at Paraguay’s national dish which is a type of cornbread but I wanted something to go…