Czech Republic

Veprova Pecene (Roast Pork)
-2 Tbsp. vegetable oil
-1 Tbsp. prepared mustard
-2 Tbsp. caraway seeds
-1 Tbsp. garlic powder
-1 Tbsp. salt
-2 tsp. ground black pepper
-5-lb. pork shoulder blade roast
-3 medium onions, chopped (optional)
-1/2 C. beer
-1 Tbsp. cornstarch
-2 Tbsp. butter

1) In a bowl, form a paste using the vegetable oil, mustard, caraway seeds, garlic powder, salt, and pepper. Rub over the pork roast, and let sit about 30 minutes.
2) Preheat oven to 300-325 degrees F. (*Note- source recipe says to roast at 350 for 3.5 hours)
3) Arrange the onions, IF using, in the bottom of a large roasting pan. Pour in the beer. Place the roast, fat side down, on top of the onions. Cover the pan with foil.
4) Roast 2 hours in the preheated oven. Remove foil, turn roast, and score the fat. Continue roasting 3-4 hours, or to a minimum internal temperature of 145 degrees F (63 degrees C). Remove from heat, reserving pan juices, and let sit about 20 minutes before slicing thinly.
5) In a saucepan, bring the reserved pan juices to a boil. Mix in the butter and cornstarch to thicken, reduce heat, and simmer 5 to 10 minutes. Serve with the sliced pork.

**Recipe is traditionally served with dumplings ("knedliky") and sauerkraut.

Source: http://allrecipes.com/recipe/69833/czech-roast-pork/

Australia

Leg of Lamb with Garlic and Rosemary
-1 (7-pound) boneless leg of lamb, fat trimmed to 1/4 inch, and tied
-4 cloves garlic
-1 Tbsp. fine sea salt
-2 Tbsp. chopped fresh rosemary
-1/2 tsp black pepper
-1/4 C. dry red wine or beef broth


1) Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2) Pound garlic to a paste with sea salt and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
3) Preheat oven to 350°F.
4) Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
5) Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

Source: https://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020

Jamaica

Mango Peppercorn Goat Cheese Bruschetta
-1 French baguette
-4 oz. goat cheese, softened
-1 mango, peeled, seeded and diced
-1 tsp. salt
-1/2 C. olive oil
-2 tsp. fresh parsley, chopped
-1/2 tsp. black pepper

1) Preheat oven to 325 degrees F.
2) Cut off ends of baguette and discard. Cut remaining baguette into 18 slices, each about 1/2-inch thick. Arrange baguette slices in a single layer on a baking sheet and lightly brush with olive oil.
3) Broil in the preheated oven 1 to 2 minutes per side, until lightly toasted and golden. Remove from heat. 

4) While toast is still warm, spread a generous amount of goat cheese on one side of each toast.
5) In a medium bowl combine the mango, 3 Tbsp. olive oil, salt, parsley and black pepper. Top each bread slice with equal amounts of the mango mixture and serve.

*Can sub cream cheese for goat cheese.



Source: http://jamaicans.com/mango-peppercorn-goat-cheese-bruschetta/#ixzz4iBKtVhWq

US Virgin Islands

Wet Jerk Rub (Marinade for Chicken, Beef, Fish, Pork...)
-1/2 C. fresh thyme leaves
-2 bunches (about 15) green onions, finely chopped
-1/4 C. ginger root, finely diced
-3 Scotch bonnet peppers, stemmed and finely chopped
-1/4 C. peanut oil
-5 garlic cloves, chopped
-3 freshly ground bay leaves
-2 tsp freshly ground allspice
-1 tsp freshly grated nutmeg
-1 Tbsp. freshly ground pepper
-1 Tbsp. freshly ground coriander
-1 tsp freshly ground cinnamon
-2 tsp salt
-Juice of 1 lime

1) Combine all the ingredients into a thick, chunky paste, using a mortar and pestle OR a food processor. The mixture will keep in a tightly sealed container in the refrigerator for several months.

Source: http://www.foodwine.com/destinations/caribbean/jerkrub.html

Tunisia

Tajin Sibnekh (Tunisian Chicken and Eggs)
(like a quiche or frittata!)

-1/3 C. vegetable oil
-2 potatoes, peeled and cubed
-8 oz. diced chicken breast meat
-1 large onion, diced
-1 Tbsp. harissa
-1 1/2 tsp. ras el hanout (A Moroccan/N. African spice mix)
-1/2 C. water
-1 1/2 Tbsp. tomato sauce
-1 Tbsp. butter
-1 bunch fresh spinach, washed and chopped
-8 eggs
-1 C. frozen peas
-1/3 C. Parmesan cheese
-1 pinch salt and pepper, or to taste

1) Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
2) Heat the oil in a large skillet over med-high heat. Fry the potatoes in the oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. 

3) Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.

4) Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
5) Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

Source: http://allrecipes.com/recipe/162192/tajin-sibnekh-tunisian-chicken-and-eggs/

Monaco

Frutti di Mare
(Seafood Linguine)

-1 lb. linguine
-1 lb. mussels, cleaned & de-bearded
-1 lb. shrimp, peeled & deveined (leave tails on)
-1/2 lb. sea scallops
-1 lb. clams
-1 can (14.5 oz.) whole tomatoes (with juice)
-6 cloves garlic, minced
-1 Tbsp. fresh parsley, chopped
-1 Tbsp. fresh basil, chopped
-3/4 C. white wine
-3 Tbsp. butter
-2 Tbsp. olive oil
-Salt and black pepper to taste
-Additional fresh-chopped parsley for garnish

1) Bring a large pot of lightly-salted water to a boil; add linguine pasta and cook according to package directions or until al dente. Reserve one cup of pasta water for later use. Drain pasta and set aside. 

2) Heat one tablespoon of butter and olive oil in a deep skillet over medium heat. Add three minced garlic cloves; sauté for about one minute, stirring. 

3) Increase heat to medium-high; add the mussels and clams. Add wine and parsley; cover and allow to steam until shells open. Shake skillet carefully on occasion. If liquid dissipates too rapidly, add more wine if necessary.
4) In another skillet, heat one tablespoon of butter and olive oil over medium heat. Add two minced garlic cloves, shrimp and scallops; cook until shrimp is pink. Transfer shrimp and scallops to a serving bowl. 

5) Discard all but one tablespoon of cooking liquid; return skillet to heat. Add whole tomatoes with juice; crush with a spoon and season with salt and black pepper to taste. Add the fresh-chopped basil and one minced garlic clove; cook over medium heat, stirring occasionally. 

6) Add remaining butter and reserved pasta water; cook and stir until sauce reaches desired consistency, about five minutes.
7) Combine sauce and cooked linguine in a large serving bowl. Add seafood and toss gently. Garnish with fresh-chopped parsley. Serve.

Source: http://shenanchie.tripod.com/FoodFare/fruttimare.htm