Recipes From Around The World: How To Recreate Regionally Inspired Dishes At Home

Food & Drink

While the United States’ vaccine rollout has been faring better than most parts of the world, travel as we know it will never be the same—even with multiple iterations of Covid passports. Many are still fearful. Once-popular flight routes are no longer. Borders are still closed.

And we’re certainly still a ways from returning to “normal,” whatever that may look like in the future.

But there is one relatively easy way to feel like you’re in your favorite destination again: Recreate some much-loved regional dishes in the comfort of your home, in lieu of travel.

I don’t know about you, but I’m ready to plan my next getaway solely because of the kinds of vivid food cravings I’ve been having: the kind that can only be brought about by extreme wanderlust. I haven’t stopped thinking about all my favorite meals from outside the tiny island of Manhattan that I live in. I’ve been craving for Caribbean fish fries, decadent French meals, comfort food dishes from the south, and all sorts of seafood specialties from New England.

Alas, my culinary repertoire is not exactly vast. At least not when it comes to this category. (I’m more of an anything goes, no-recipe homecook.)

So for inspiration and words of wisdom, I reached out to some notable chefs—from The Four Seasons Punta Mita’s Jorge González to The Peninsula Paris’ David Bizet to The Langham Boston’s Stephen Bukoff. And of course, they graciously obliged.

Recipes from Around the World: Easy-to-Make Dinners from Notable Chefs


CITRUS AND FENNEL SALAD WITH GRILLED GEORGES BANK SCALLOPS AT HOTEL VIKING

“Not that you would really need a reason after the winter months to go out and refresh on a beautiful spring day—but the citrus and fennel salad with grilled Georges Bank scallops just might be the nudge you need go out, dust off, and fire up the grill. This is a great spring dish as it combines the wonderful (yet muted) salty and sweet elements of the sea with the complex earth tones and acid highlights of the land, which brings together the best elements here in Newport. It’s a fantastic repast that is well suited not only for those warm spring days but also a balmy evening.” Joseph Thompson, chef at Hotel Viking (Newport, Rhode Island)

For the Scallops (Serves 4):

1 lb. Georges Bank scallops (average of 12 per lb.)

1/3 cup plus 3 tablespoons extra virgin olive oil

1 tbsp. kosher salt

1 tbsp. ground black peppercorn

For the Salad (Serves 4):

4 cups washed, dried, and gently tossed greens (such as arugula, red oak, spinach, and endive)

1 thinly sliced watermelon radish

1 bulb thinly sliced sweet fennel without green stalks or fronds

1 Valencia orange, peeled with pith removed and sliced into wheels

2 blood oranges, peeled with pith removed and sliced into wheels

2 Cara Cara oranges, peeled with pith removed and sliced into wheels

1 tsp. fresh thyme leaves

¼ cup washed whole Italian parsley leaves (without stems)

3 tablespoons apple cider vinegar

Directions: Fire up the grill. If yours is gas set one side to high and the other to low. If you are using charcoal the same would apply—simply move the coal to one side. While the grill is getting happy, take the scallops from the cooler and pat dry with a paper towel and place them on a plate. Cover all sides of the scallops with the 3 tbsp. of olive oil and sprinkle with the kosher salt and pepper. When the grill comes to temperature, place them on the hottest part of the grill for 2 minutes then turn over and continue grilling for another 2 minutes. Place the scallops on a heat proof dish and move to the cooler side of the grill for three minutes to temper down and ensure a thorough cook. In a medium sized bowl: combine the radish, fennel, oranges, thyme, parsley, and cider vinegar. Gently add the greens and divide onto 4 chilled plates. Place the scallops on the greens and add any liquid that remains in the pan to the remaining olive oil, give it a quick whisk with a fork and drizzle over each salad. 


ZARANDEADO-STYLE PINK SNAPPER AT FOUR SEASONS PUNTA MITA

“If we had to describe Nayarit with just one dish, it would be Zarandeado fish. There is nothing more local than this dish—but it’s also known around the globe. We recommend using red snapper, a fish native to the region, and lighting your grill with capomo wood, which is another local offering. The ancient dish—with a history of more than 500 years being part of traditional Mexican cuisine—can be found on the streets, in the most exclusive restaurants and resorts in Riviera Nayarit, all over the country, and in many different restaurants worldwide. Locals love it and so do tourists.” —Jorge González, executive chef at the Four Seasons Punta Mita (Nayarit, Mexico)

Ingredients:

1 whole fresh fish pink snapper

¼ medium white onion

3 pieces garlic cloves

2 pieces dry chile ancho seedless

2 pieces dry chile guajillo seedless

3 oz. achiote paste

1 tsp. cumin

1 cup orange juice

1 cup olive oil

Salt, to taste

Ground black pepper, to taste

Directions: Soak chiles in hot water for 20 minutes. In a blender, add all the ingredients, including the softened chiles, and process to get a thick consistency. Marinate the fish with the mixture and grill it using a fish grill basket. Serve with a salad of chayote, carrot, red onion, avocado, cilantro, and lime juice—and grilled flour tortillas.


CRAB AND CAESAR’S MUSHROOMS AND CAULIFLOWER AT THE PENINSULA PARIS

“The dish reflects the entire philosophy of my cuisine: naturality and authenticity. The dish is simple yet elegant, and can easily be made by the home chef anywhere in the world, while giving them the feeling that they have been transported to The Peninsula Paris.” —David Bizet, chef at The Peninsula Paris

Ingredients:

2 crabs                                                       

2 limes                                                 

5 cl. of olive oil 

25 cl. of milk                                               

1 cauliflower                                                  

1 Espelette pepper                                         

1 jar of candied citron

50 g. of breadcrumbs

100 g. of Caesar’s mushrooms

Directions: Cook the cauliflower in the milk and water. Once cooked, drain and cut into small pieces and season with Espelette pepper, lime zest, and lime juice. Cook the crabs (10 minutes per 100 g.)—and peel the legs and the head. Crush the head flesh into crab meat and season with olive oil, salt, and lime zest. Drain the lemon—then blanch it 4 times, blend, and add a dash of lemon juice. Then put it in a pipette. Cut the Caesar’s mushrooms in thin slices. To serve: make cylinders of crab meat and alternate in the plate with crab legs. Add the cauliflower and the Caesar’s mushrooms—and then spread the breadcrumbs and decorate with lemon dots.  


SOUTHWESTERN TUNA CRUDO AT AMANGIRI

“A southwestern play on a classic European seafood dish, the word crudo means ‘raw’ in Italian. So we showcase local citrus, olive oil, and indigenous peppers to give this dish that slow burn of natural spice that our region is known for. My inspiration for this dish is the simplicity of letting the quality of the ingredients do all the talking. Leonardo Da Vinci said it best: ‘Simplicity is the ultimate sophistication.’” —Anthony R. Marazita, chef at Amangiri (Canyon Point, Utah)

Ingredients (Serves Two):

1 lb. sashimi-grade tuna

1 lemon

1 orange

1 grapefruit

1 jalapeño

4 oz. extra virgin olive oil

1 oz. sherry vinegar

pinch kosher salt

pinch black pepper

pinch of red chile flakes

Directions: With a knife peel all the citrus and cut out segment wedges and place wedges aside. In a separate bowl squeeze the remainder of the citrus into juice. Slice your tuna in ½ inch slices and set aside. Slice your jalapeño in thin wheels and set aside. In your citrus juice bowl: add your oil, vinegar, black pepper, and chile flakes. Whisk until combined. On a plate: compose your sliced fish with your citrus segments and jalapeño wheels; and at this point sprinkle your salt on the raw fish. Finish by spooning your liquid over your fish and enjoy with fresh greens or on its own as a starter.


SUMMER SUCCOTASH AT THE GRAND HYATT NASHVILLE  

“Succotash should be a celebration of vegetables readily available during the current season. I would never add corn or tomatoes to a succotash if it wasn’t summer. The vegetables used should reflect what is currently growing in your area at that time. And only use whatever fresh bean or pea you can find. It doesn’t always have to contain lima beans and corn!” Brian Owenby, chef at Grand Hyatt Nashville (Nashville, TN)

Ingredients:

2 tablespoons diced unsalted butter

2 cup of vegetable stock or chicken stock

1 cup fresh crowder peas or purple hull peas (fresh green peas will also work)

1 small sweet onion, diced

Corn kernels from 6 ears of corn

1 cup thinly sliced okra

1 cup medium diced zucchini and yellow squash

1 to 1 ½ tsp. salt

½ teaspoon freshly ground black pepper

1 cup halved or quartered baby tomatoes

1 fresh lemon, cut into wedges

½ cup parsley or basil, chopped

½ lb. thick-sliced bacon, cooked and crumbled (optional)

Directions: Begin with a large, hot sauté pan. Add in the whole butter and allow it to melt. Once it starts to sizzle and pop add ¼ of the stock. This will bring the butter together and make it creamy. Add the peas and the onion. The fresh peas will cook quickly. As the liquid evaporates from the pan add more stock. Quickly add the corn and the squash. Toss the vegetables or stir them in the pan and season with salt and pepper. After a minute add the okra and the tomatoes. Again, toss or stir to combine. Continue adding stock to keep the butter creamy. If adding the bacon do it now. Check for seasoning and add the parsley or chopped basil and finish with a couple of squeezes of lemon. Serve immediately.


LOBSTER PASTA AT THE LANGHAM BOSTON

“The lobster and fresh linguine dish is a beautiful combination of Boston’s heritage and the al fresco dining experience at Grana.” —Stephen Bukoff, chef at The Langham Boston (Boston, Massachusetts)

Ingredients:

1 1.5 lb. lobster per person

Pinch of salt

Pinch of pepper

¼ tsp. garlic

1 sprig tarragon

1 cup spinach

1 stp. minced chive

¼ cup white wine

Fresh linguine

1 tbsp. butter

1 qt. heavy cream

2 tbsp. ricotta salata

Directions: In a large pot bring salted water to a rolling boil. Add whole lobster and cover until it turns red (approximately 12 minutes). Once lobster is cooked remove from the water and let cool immediately. Once lobster is cool start to break down the lobster and remove the meat from the shell by using kitchen shears and a lobster cracker. Remember the meat in the knuckles (the “arm” before the “claw” and even the meat in the little legs below)! Reserve the shells and the carcass separately, for use later. In a separate pot: Sweat some garlic, onion, and celery—then add the reserved lobster shells and carcass. Press down with a spoon to break up the shells and add the white wine. (Be careful to take this off of an open flame to prevent any fires.) Once the wine is reduced, add the heavy cream. Reduce the cream by half by keeping it at a low simmer. Be sure not to use high heat or the cream will scorch and have a burnt flavor and smell. Then, using a sauté pan: Add a tablespoon of olive oil and sweat the minced garlic and onion. Add the spinach and quickly wilt. (Remember, it doesn’t need to be fully cooked!) Add the chopped lobster meat and stir until it is warmed up and add the tablespoon of butter and the lobster flavored cream. In a large pot of boiling water, cook the fresh linguine for approximately 30 seconds until it is cooked. Combine the freshly cooked pasta with the lobster and cream and mix until it is fully incorporated. To serve: In a bowl, twirl the pasta in the center creating a little well in the top to nestle the extra lobster and spinach from the pan. Shave fresh ricotta salata and garnish with minced chives and tarragon.


THE FRESH ALBACORE TUNA MELT AT THE ALLISON INN & SPA

“Albacore season is a thing of beauty here in Oregon. We eagerly await the midsummer running right off the Oregon coast—just a short drive from wine country! Although our preparations of the beautiful fish are extremely varied, we have a tried-and-true staple that comes around every year. We make this dish with fresh coastal caught Oregon albacore, which we smoke in-house—a great method of preservation and quite simple to do. But if you’re unable to do the same when the tuna are running or you get the craving in the dead of winter then a high-quality canned substitute can work just as well. It is imperative to use the highest quality you can find, small day boat operations often team up with canneries to produce a superior product that will give you a premium dining experience—right from the comfort of your home. To truly maximize the seasonal beauty, I highly recommend putting a nice thick cut heirloom tomato in the middle of the melt to add an extra depth of flavor and further enhance the summertime dining bliss. A perfect time to enjoy this is during the summer when you’re able to grow the fresh herbs required right outside your kitchen window.” —Chris Smith, executive chef at The Allison Inn & Spa (Newberg, Oregon)

Ingredients:

1 lb. smoked Oregon albacore yuna

½ small red onion, small diced

1 stalk celery, small diced

3 tbsp. capers

1 tbsp. fresh dill, finely minced

1 tbsp. fresh tarragon, finely minced

1 tbsp. fresh chives, finely minced

¾ cup Mayonnaise or fresh aioli

1 tbsp. Dijon mustard

1 lemon zest

8 slices provolone

4 thick-cut slices of hearty French-style Levain or sourdough

Olive oil

Lemon juice, salt, and black pepper to taste

Directions: On a foil-lined baking sheet place the slices of bread, drizzle with olive oil, and bake at 400 degrees until toasted. Meanwhile mix all the other ingredients, minus the cheese together and season to taste, you will want the mixture a little on the wetter side, but dry enough that it holds together. Remove bread from oven and top with the tuna mixture. Top with provolone and broil until warmed through and cheese is golden. Enjoy responsibly with a knife and fork—or lots of napkins! You can easily replace the fresh coastal caught Oregon albacore with a high-quality canned tuna, and if unsmoked achieve the same result through using a smoked provolone cheese, which should be readily available at many delis.

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