Tuesday, November 30, 2021

Worldwide delectability: North and South America

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There are far too many tasty dishes around the world to be listed here in a single article. But, I was curious to find out what the most palatable cuisines are based on the continent. As it turns out, even breaking the world up into continents doesn’t cover the variety of the most delicious cuisines around the world. So, the only way to avoid an endless list of deliciousness and delectability from every corner of the world is to pick one from each continent that could properly represent that continent in particular. In this article, I will discover the most delicious dish in North and South America!

The Continent of North America

North America is home to several countries including The United States, Canada, Mexico, Greenland, Cuba, The Bahamas, Puerto Rico, and the Dominican Republic. There are roughly 580 million people living here. When trying to determine which dish I should feature for this continent, I found that a common ingredient across the continent was chicken. So, I chose a chicken dish that is a favorite amongst many!

Fried chicken is a very common dish made in the southern parts of the United States and can be spiced up with some Cuban flair to fit some of the styles in the other North American countries.

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Jason Severs from Three Angels Dinner shared his recipe on www.foodnetwork.com for Fried Chicken that must be tried!

  • 2 whole free-range, organic chickens
  • Vegetable oil for frying
  • 6 cups of all-purpose flour
  • 5 tablespoons of salt
  • 4 tablespoons of ground pepper
  • 2 tablespoons of garlic powder
  • 1 tablespoon of onion powder
  • 2 teaspoons of cayenne pepper
  • 2 cups of buttermilk

The instructions for this recipe are as follows:

  1. Cut the whole chickens into 4 breasts, 4 thighs, 4 legs, and 4 wings. Set aside
  2. Preheat the oil in a large stovetop pan or a deep fryer to 325 degrees Fahrenheit
  3. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder, and cayenne pepper until thoroughly mixed. Set aside
  4. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk
  5. Prepare your dredging station. Place your chicken in a bowl. Then, your bowl of buttermilk, and then the dry mixture
  6. Dust chicken pieces with flour, dip in buttermilk until coated and put in flour mixture. Make sure the flour is aggressively pushed into the chicken to achieve proper coat
  7. Put in oil
  8. Repeat for each piece of chicken
  9. Cook for 15 minutes or until internal temperature reads 180 degrees Fahrenheit
  10. Remove from oil and let excess oil runoff and chicken to cool for 5 to 10 minutes
  11. Serve

The Continent of South America

The final continent to discuss is South America. There are about 422.5 million people living there and most of them speak Portuguese or Spanish. Countries in South America include Brazil, Argentina, Peru and many more! There are so many cuisines to try from this part of the world that are certainly delectable! However, I chose Classic Peruvian Ceviche!

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Ceviche is a raw fish dish, originally from Peru. While the fish is considered “raw” it is also considered “cooked” from being marinated in acidic citrus juice.

Ingredients for ceviche are as follows (thanks to www.thespruceeats.com):

  • 1 pound of white saltwater fish(albacore, sole, snapper, or halibut)
  • 1 tablespoon salt
  • 1 cup lime juice
  • ½ cup lemon juice
  • ½ cup orange juice
  • 1 medium onion sliced thin in half moons
  • 1 rocoto chile (or 2 aji Limon chile or habanero)
  • 4 tablespoons cilantro, chopped for garnish

Instructions are as follows:

  1. Cut the fish into small pieces. You can side it or leave it in pieces up to 1-inch square
  2. Salt the fish, cover with all the juices in a glass or plastic container with a lid.
  3. Add onions and chiles
  4. Chill mixture in the fridge for at least 2 – 3 hours
  5. Serve on a plate or bowl. Lay onions and chiles in first, then top with fish and finish with cilantro.

Resources for recipes: www.foodnetwork.com and www.thespruceeats.com

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!

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