ShipCompliant Cookbook 2015

------------------------------------------------------------------------------------------------------------------------------------------------------------------OUR FAVORITE RECIPES FROM AROUND THE WORLD

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KITCHENCOOKBOOK

THEGLOBAL2015

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We’re glad tohave you

ABOARD!

Welcome to another cookbook year with ShipCompliant

In 2014, ShipCompliant was selected as one of Outside magazine’s 2014 “Best Places to Work,” a program that recognizes organizations that emphasize the importance of work/life balance and place high value on active lifestyles.

How active is the ShipCompliant crew? In 2014, we collectively logged over 250,000 miles, visiting more than 40 cities in over 20 states, and that’s just counting work travel. As a team, we logged almost 100,000 miles traveling together to Napa for our annual DIRECT user’s conference and to Steamboat Springs for our annual company retreat.

This year’s cookbook is dedicated to our love of travel and adventure. We are thrilled to share our favorite recipes, inspired by our travels throughout the United States and the world, with you. We hope you enjoy this culinary journey!

WORK TRAVEL

250,000 MILESTEAM TRAVEL

100,000 MILES

VISITING OVER

40 CITIES | 20 STATES

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ABOARD!

Destinations

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MenuSOUPS, STEWS & SAUCES

Swiss Potato Soup 32

New England Butternut Squash Soup 41

Filipino Ginataang Kalabasa (Coconut Soup with Squash) 10

Hungarian Hideg Meggyleves (Chilled Sour Cherry Soup) 17

Irish Beef & Guinness Stew 24

Italian Pesto alla Genovese 26

APPETIZERS & SNACKS

Italian Grilled Eggplant Caponata 25

Japanese Takoyaki (Fried Octopus Balls) 7

Spanish Tapas Trio (Olives, Tortilla de Patatas, Pan con Tomate) 30

Filipino-Style Chicken Empanadas 9

Southeast Asian Shrimp Spring Rolls with Spicy Peanut Sauce 11

Texan Fresh Guacamole 43

Argentine Meat Empanadas 44

Peruvian Patacones (Fried Plantains) 47

German Homemade Soft Pretzels 20

Irish Soda Bread 23

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ENTRÉES

Egyptian Koshari (The Poor Man’s Dish) 6

Italian John and Jen’s Specials 27

Spanish Paella 31

Mediterranean Spaghetti with Grilled Ratatouille 33

Belizean Stew (Chicken with Red Beans & Rice) 46

Greek Domathes (Stuffed Grape Leaves) 22

Hawaiian Slow Cooker BBQ Pulled Pork 35

Bulgarian Zapekanka (Baked Dish) 18

Austrian Oma Salzburg’s Spinat mit Kartoffeln und Spiegelei 15

Thai Chicken and Peanut Panang Curry 12

The Bronx Mama Leone’s Stuffed Shells 39

Mexican Chile Rellenos con Salsa y Crema 37

Austro-German Currywurst on Pretzel Buns 21

Australian Grilled Cheese 14

Canadian-Style Pancakes with Canadian Bacon 34

Bolivian Salchipapas 45

New York Grandma’s Pot Roast 40

SWEET TREATS

Mexican Cinnamon Cookies (Mexican Wedding Cookies) 38

Italian Pignoli (Almond Cookies) 28

Italian Cannoli 29

Southern Kool-Aid Pie 42

Hawaiian Chocolate Macadamia Rum Balls 36

French Crème Brûlée 19

BEVERAGES

Austrian Gluwein 16

Vietnamese Cafe’ Sua Da (Vietnamese Iced Coffee) 13

Indonesian Avocado Shake 8

6 Egyptian Koshari (The Poor Man’s Dish)

Jessamyn BoltzHead Liquor Librarian

Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Fry rice for 2 minutes. Add stock and bring to a boil. Decrease heat to low and cover. Simmer for 15 minutes or until done. Cook macaroni until al dente.

Rinse lentils under cold water. Add lentils and 2 cups water to another saucepan. Add the quartered garlic, cumin and bay leaf. Bring to a boil and reduce heat to low. Cover and simmer for 20-30 minutes or until lentils are tender. Add salt and stir to combine. Strain any excess liquid.

Heat 2 tablespoons oil in a medium saucepan over medium-high heat. Add the diced onions and cook 5-7 minutes, until soft. Add the minced garlic and sauté until golden brown. Add tomatoes, spice blend, red pep-pers and vinegar. Bring it to a simmer and reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

Heat remaining oil in a skillet. Add the sliced onions and fry until dark brown. Remove onions and place on paper towels to drain and cool.

Combine rice, lentils and macaroni. Top with tomato sauce, garbanzo beans, crispy onions and baharat. Serve warm.

INGREDIENTS (Serves 4)

• 6 tbsp olive oil, divided• 1 cup medium grain rice• 2 cups vegetable stock• 2 cups small macaroni• 1 cup brown lentils• 3 cloves garlic, 1 quartered and 2

finely minced• 1 tsp cumin• 1 bay leaf

• ½ tsp salt• salt to taste• 3 onions, 1 small finely diced and 2 large finely sliced• 15 oz can crushed tomatoes• 2 tsp baharat spice blend• ¼ tsp red chile flakes (omit if you dislike spicy hot)• 1 tbsp red wine vinegar• salt and pepper to taste• 15 oz can garbanzo beans

Why this dish? Jessamyn and her friends ate this dish by the boatloads when she lived in Cairo. It’s called the “Poor Man’s Dish” because it’s cheap and jam-packed with carbs. They affectionately referred to it as the “anti-christ of the Atkin’s diet”!

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David DangoLead Engineer

In a large bowl, whisk Dashi, eggs, soy sauce, salt, and flour.

Heat a generous amount of oil in a Takoyaki pan very hot, just until oil begins to

smoke. Pour batter and fill the holes of the Takoyaki pan.

Drop octopus cubes in the batter in each hole of the Takoyaki pan. Sprinkle green

onions and Benishoga on top.

Cook at medium heat for 1-2 minutes. Turn over using a Takoyaki turner

(or a chopstick). Cook another 3-4 minutes, turning constantly.

Pour Takoyaki sauce and mayonnaise over the Takoyaki. Sprinkle the Takoyaki with

Aonori and Katsuobushi.

INGREDIENTS (Serves 2-4)

• 2 cups (480ml) Dashi• 2 eggs• 1 tsp soy sauce• ¼ tsp salt• 1 cup plus 2 tbsp all-purpose flour• oil• 2-3 green onions, finely chopped

• 2 tbsp Benishoga (pickled red ginger), chopped

• 5-6 oz octopus, cut into ½” cubes• Takoyaki sauce• mayonnaise• Aonori (green dried seaweed)• Katsuobushi (dried bonito flakes)

Why this dish?

David’s favorite Japanese fast food is a great

snack or appetizer. These are best served hot

out of the frying pan!

Japanese Takoyaki (Fried Octopus Balls)

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Zoe WedelClient Experience Analyst

Cut the avocados in half. Take out the pit and scoop meat into a blender. Blend first four ingredients until smooth. Add more condensed milk to taste.

In a small pot, bring water and sugar to a boil. Stir in cocoa, vanilla, and salt until dissolved. Simmer until slightly thickened. Strain and cool to room temperature. Pour into squeeze bottles. Squeeze into milk to make chocolate milk or serve on your favorite ice cream.

Pour chocolate syrup on the side of the serving glass. Let it drip down. Pour in avocado blend.


• 3 ripe avocados• 4-5 tbsp homemade sweetened

condensed milk• 1 ¼ cups milk• crushed ice, as much as desired

• ¼ cup water• ½ cup sugar (I use 1/3 c brown sugar)• ½ cup unsweetened cocoa powder• 1 tsp vanilla extract• a pinch of salt

Why this dish?

Zoe shares a recipe that was taught to her by

Putu Padmawati, a former coworker in Bali ,

Indonesia. It’s sweet and delicious!

Indonesian Avocado Shake

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Michael PritchardQuality Assurance Manager

Heat oil in a wok or frying pan. Sauté onion and garlic. Add minced chicken and cook until it turns light brown in color. Cover and let simmer for 5 minutes. Add diced potatoes. Cover and simmer for 2-3 minutes. Add soy sauce, salt, and pepper to taste. Add diced carrots. Cover and simmer for 2 minutes. Set aside to cool.

Preheat oven to 350°F. Spray baking tray with oil. Thaw frozen puff pastry for 10 minutes. Cut out 10-12 rounds using cookie cutter or glass. Place 1 tablespoon chicken mixture in the center of one round. Fold dough over filling and press edges to seal with a fork. Brush top of empanada with egg wash (mix 1 teaspoon water with egg white).

Bake in a preheated oven for 15-20 minutes or until golden brown in color.


• 2 tbsp oil

• 1 onion, minced

• 6 cloves garlic, minced

• 1 lb chicken, minced

• 1 cup potatoes, finely diced

• 1 tbsp soy sauce

• salt and pepper to taste

• 1 cup carrots, finely diced

• 1 pkg frozen puff pastry, thawed

• 1 egg white, beaten

Why this dish?

Mr. Pritchard loves his wife’s recipe for

Filipino-style Chicken Empanadas. We were

lucky that she was willing to share the recipe

with all of us!

Filipino-Style Chicken Empanadas

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Petra StumpfClient Services Wholesale Specialist

Heat vegetable oil in a pan over medium-high heat. Add garlic and ginger and stir fry

until lightly browned. Add onions and stir fry until fragrant and soft.

Add squash and coconut milk and stir. Add salt, pepper, and vinegar to taste.

Bring to a boil, then simmer with the lid on, over medium-low heat for 10-15

minutes, until squash is tender.

Add beans and continue to simmer for 10 minutes, until just cooked. Adjust taste with

sea salt and black pepper.

Why this dish?

Petra shares her favorite dish from her Peace

Corps days in the Philippines. This soup will

transport you to the Philippines without the

headache of a long flight!

Filipino Ginataang Kalabasa (Coconut Soup with Squash)

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• 1 tbsp vegetable oil

• 2 cloves garlic, crushed

• 1 thumb ginger, diced

• 1 red onion, finely chopped

• 1 butternut or kabocha squash, peeled and

cut into 1” cubes

• 1 13.5-oz can coconut milk

• sea salt and fresh ground black

pepper, to taste

• 1 bunch yard long beans, cut into

1-2” pieces

• 1 tbsp white vinegar

• soy sauce, to taste

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Jamie ShollAccount Executive

Bring a medium saucepan of water to boil. Boil rice vermicelli 3-5 minutes, or until al

dente, and drain.

Fill large bowl with warm water. Dip one wrapper into water to soften for 1 second.

Place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro, lettuce, carrots and

avocado in a row in the center, leaving about 2” uncovered on each side. Fold

uncovered sides inward, then tightly roll the wrapper. Repeat with remaining

ingredients.

Serve with peanut or sweet and sour sauce for dipping.

Why this dish?

Jamie and her husband, Eric, spent time

wandering Southeast Asia as vagabonds. She

shares their favorite snack from hawker stalls.

Southeast Asian Shrimp Spring Rolls with Spicy Peanut Sauce

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• 2 oz rice vermicelli

• 8 rice wrappers (8.5” diameter)

• 8 large cooked shrimp, peeled, deveined,

and halved

• 1 1/3 tbsp fresh Thai basil, chopped

• 3 tbsp fresh mint leaves, chopped

• 2 leaves lettuce, chopped

• 2 carrots, shredded

• 1 avocado

• peanut or sweet and sour sauce

for dipping

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Mackenzie LathamAccount Executive

Heat oil in a large frying pan. Add onion and curry paste to the pan and stir over

medium heat for 2 minutes. Add coconut milk and bring to a boil.

Add chicken and kaffir lime leaves to the pan. Reduce heat and cook for 15 minutes.

Remove chicken with slotted spoon. Simmer sauce for 5 minutes, until it is reduced

and quite thick.

Return chicken to the pan. Add coconut cream, fish sauce, lime juice, and brown

sugar. Cook for 5 minutes. Stir in peanuts and basil. Serve with steamed rice.


• 1 tbsp oil

• 1 large red onion, chopped

• ½ cup green beans

• ½ cup zucchini, sliced

• ½ cup red pepper, seeded

and chopped

• 1-2 tbsp Panang curry paste

(add more for spiciness)

• 1 cup coconut milk

• 1 lb chicken thigh fillets, cut to bite-sized

• 4 kaffir lime leaves

• ¼ c coconut cream

• 1 tbsp fish sauce

• 1 tbsp lime juice

• 2 tsp soft brown sugar

• ½ cup fresh roasted peanuts, chopped

• ½ cup Thai basil leaves

• steamed rice

Why this dish?

Mackenzie fondly recalls the Thai Chicken

from her travels in Thailand with her husband,

Bradley. It was their favorite meal while sailing

the Andaman Sea.

Thai Chicken and Peanut Panang Curry

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Kent NowlinDirector of Finance & Administration


• French roast medium coarse ground coffee (many Vietnamese use Café Du Monde French Roast Chicory coffee)

• Sweetened condensed milk (it’s the sweet, sticky, thick stuff)• Vietnamese coffee press (found at Asian markets)

• 2 glasses (one filled to the brim with ice)

Why this dish? Kent taught English in Vietnam and drank several Vietnamese Cafe’ Sua Da per day. It is a slow process to make them so drinking them was more about the experience than a quick caffeine fix.

Vietnamese Cafe’ Sua Da (Iced Coffee)

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Add 2 tablespoons of sweetened condensed milk to a glass.

Add 2 tablespoons of ground coffee, packed well, to the base of the coffee press. Screw the press on tight.

Pour boiling hot water into the coffee press. Cover with its little hat. Wait. It will drip veerrry….veeerrrry slowly. The longer it takes, the stronger the coffee. Notice that there are only a few drops per second. (Note: If the coffee is dripping too fast, then use a small spoon or the tip of a knife to screw the press on tighter, 1 turn clockwise. Or if it’s dripping too slow, unscrew 1 turn counterclockwise.)

While the coffee is dripping, put some ice in a glass. Once it’s finished, stir well.

Pour over ice and enjoy!5

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Kyle RobertsonTaxify Product Manager

Butter one side of one slice of bread. Place one slice of bread on a grill or skillet over

medium heat, butter side down and lay cheese on top.

Assemble the other half of the sandwich by buttering both sides of the bread, then

spreading Vegemite on one side. Lay tomato slices and then avocado slices on top of

the Vegemite.

When cheese is melted, place toasted bread on top of the other half. Lay the

uncooked half on the skillet to toast. Allow to cook until that half is toasted as well.

Remove from heat, slice as you like, and enjoy!


• 2 slices whole grain bread

• 1 slice cheddar cheese

• 1 medium tomato, sliced

• ½ avocado, sliced

• ½ -1 tsp Vegemite

• butter

Why this dish?

Kyle shares a secret from down under: the

Australian grilled cheese is the universal

hang-over cure after having a bender.

Australian Grilled Cheese

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Emily KalkhoferBusiness Analyst

Bring salted water to a rapid boil. Add sliced potatoes and cook for 13 minutes, until

soft. Strain potatoes. Add 2 teaspoons butter, salt, pepper, and garlic powder, stirring

gently so potatoes do not break apart.

Add oil, flour, and garlic powder to a saucepan to make a roux. Add spinach. Cook over

medium heat until it starts to wilt. Add crème fraîche, milk, and salt. Lightly stir until

mixture thickens. Remove from heat.

Pour spinach mixture over potatoes and top with eggs. Serve immediately.

Why this dish?

Emily shares a Kalkhofer family recipe from

Austria. This dish is a specialty of Oma

Salzburg’s (her husband’s grandmother).

Gutes essen!

Austrian Oma Salzburg’s Spinat mit Kartoffeln und Spiegelei (Spinach with Potatoes and Egg)

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• 2 lbs potatoes, peeled and cut

into ¼” slices

• 1 bag fresh spinach

• 1 tsp flour

• 1 tsp crème fraîche

• 1 tbsp milk

• 2 eggs (hard boiled or fried)

• salt, pepper, and garlic powder

• 1 tbsp vegetable oil

• 3 tsp butter

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Luke EckenrothDirector of Client Services

Bring water, sugar, and cinnamon stick to a boil in a saucepan. Reduce heat and

simmer.

Cut the orange in half. Squeeze the juice into the simmering water. Push the cloves

into the outside of the orange peel and place peel in the simmering water. Simmer for

another 30 minutes, until thick and syrupy.

Add the wine and heat until steaming but not simmering. Remove the clove-studded

orange halves. Serve hot in mugs or preheated glasses (cold glasses will break).


• ¾ cups water

• ¾ cups white sugar

• 1 cinnamon stick

• 1 orange

• 10 whole cloves

• 1 750-ml bottle dry red wine

Why this dish?

Luke discovered Austrian Gluwein apres-ski at the

Krazy Kanguruh, St. Anton. This drink will

definitely warm you up after a day of skiing!

Austrian Gluwein

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Liz WatsonAdmin Hero

Why this dish?

Liz discovered this soup while traveling in

Budapest. It’s delicious, especially in the heat

of summer!

Hungarian Hideg Meggyleves (Chilled Sour Cherry Soup)

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• 2-3 pints sour cherries, pitted

• 4 cups cherry juice

• 1 cup water

• 1 tbsp flour

• 2 tbsp sugar

• 1 tsp whole cloves

• 1 cinnamon stick

• 1 tbsp lemon zest

• 1 tbsp lemon juice

• sour cream, whipped sweet cream

or Greek yogurt to serve

Combine cherries with sugar, water, and juice. Bring the mixture to a slow boil.

Place cloves and cinnamon stick in a tea infuser and add to the pot.

In a separate bowl, mix some hot cherry water with 1 tbsp flour. Whisk it back into

the pot. Gently simmer for about 10 minutes.

Stir in 1 tbsp lemon zest and 1 tbsp lemon juice. Let it cool.

Serve with a dollop of sour cream, whipped sweet cream or Greek yogurt.5

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Hannah HudsonClient Services Specialist

Boil potatoes, onion, and garlic until almost cooked. Transfer to a buttered casserole pan. Cover with ham and sliced pickles.

In a sauté pan, melt butter. Add flour, whisking constantly. Cook butter and flour until nutty. Add warm milk, whisking until smooth. Season with salt, pepper, and paprika. Pour over the potato, ham, and pickle mixture. Bake in the oven at 400° for 10 minutes.

While the Zapekanka is baking, mix the cheeses together. Remove dish from the oven.

Top dish with cheese. Return to the oven at 425° for 15 minutes or until cheese browns.

Why this dish? Hannah shares her recipe for Zapekanka, which translates quite literally into “Baked Dish”. It is a Bulgarian baked dish with ham, chicken, potato and cheese. It is an Eastern European casserole that she had in Sofia, Bulgaria at a wonderful l ittle restaurant on a patio covered in grape vines. It is traditionally made with Bulgarian feta (very different from Greek or French feta and is made with only sheep’s milk), but she made adjustments for this recipe. You can really include anything you want, however, she made it in a similar way to how she first had it. It’s a perfect hearty meal after a day of hiking up to the Boyana waterfall on Vitosha mountain.

Bulgarian Zapekanka (Baked Dish)

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• 2 large potatoes, sliced thin• ½ onion, sliced• 2 cloves garlic, minced• 2 cup ham (or roasted chicken),

chopped or shredded • 4 dill pickles, thinly sliced • 2 tbsp butter• ¼ cup flour

• 2 cups warm milk• 6 oz sheep’s milk feta• 4 oz cottage cheese• 2 oz mozzarella• salt• pepper• spicy paprika

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Alex UmbhaueGov Product Manager

Preheat oven to 325°F. Place whipping cream and scraped vanilla bean in saucepan

over medium heat. Bring to a boil, remove from heat, and cover for 15 minutes.

Whisk sugar and egg yolks until lightened in color. Slowly add cream, stirring con-

stantly.

Place into ramekins or pie dish and place in a large pan. Pour enough hot water into

the pan to come halfway up the ramekins or pie dish.

Bake for about 40 minutes, or until the crème brûlée is set, but still trembling in the

center. Cool, then refrigerate.

Before serving, sprinkle remaining cup of sugar over the top, and use a kitchen torch

to melt the sugar.

Why this dish?

Alex loves cooking and fire. What could be

better than a recipe that combines the two?

Bon Appetit!

French Crème Brûlée

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• 2 qts whipping cream

• 2 vanilla beans, scraped

• 2 cups sugar

• 12 egg yolks

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Joel GardnerSoftware Engineer

Why this dish? Joel is a native Texan who recently visited Mexico, where he learned that Germany makes amazing pretzels. Determined to have them at home, he’s been honing his craft and has finally found the ultimate recipe! Try it with different types of mustard!

German Homemade Soft Pretzels

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• 1 ½ cups warm water (110-115°F) • 1 tbsp sugar• 2 tsp kosher salt• 1 pkg active dry yeast• 22 oz all-purpose flour (4 ½ cups)• 2 oz unsalted butter, melted• vegetable oil

• 10 cups water• 2/3 cups baking soda• 1 large egg yolk, beaten with 1 tbsp water• pretzel salt

Combine 1 ½ cups warm water, sugar and salt in a bowl. Sprinkle yeast on top. Allow mixture to sit for 5 minutes or until foamy. Add flour and butter. Using dough hook attachment of stand mixer, mix on low speed until well combined. Change to medium speed and knead 4-5 minutes, until dough is smooth and pulls away from the side of the bowl. Place dough in a greased bowl, cover with plastic wrap and let it sit in a warm place for 50-55 minutes or until dough has doubled in size.

Preheat the oven to 450°F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegeta-ble oil. Set aside.

Bring 10 cups water and baking soda to a boil in an 8-quart saucepan. Turn dough out onto a slightly oiled work surface. Divide into 8 equal pieces. Roll out each piece into a 24-inch rope. Make a U-shape with the rope. Hold the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto sheet pan.

Place pretzels in the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the pan. Brush the top of each pretzel with the beaten egg yolk and water mixture. Sprinkle with pretzel salt. Bake until dark golden brown in color, 12-14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

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Emma MossingerSoftware Engineer


• 1 ½ cups milk• 2 tbsp butter• 1 pkg instant yeast• 1 tbsp brown sugar• 1 tsp salt, plus salt to taste• 4-6 cups all-purpose flour• 3 qts water, plus ½ cup water• ½ cup baking soda• 1/8 cup sugar, plus 1 tsp sugar

• 1 lb kielbasa sausages• 1 yellow onion, finely minced• 2 tbsp curry powder• 1 tbsp paprika• 2-15 oz cans tomato sauce• 15 oz can whole peeled tomatoes, crushed

Why this dish?

Emma shares a recipe for her favorite fast food

in Austria and Germany.. . Who doesn’t l ike

fried meat?

Austro-German Currywurst on Pretzel Buns

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Heat milk, ½ cup water and butter together until warm. Remove from heat. Add liquid to yeast and brown sugar. Stir in 1 teaspoon salt and 3 cups flour. Beat for 3 minutes. Gradually add more flour until you get a soft dough. Knead on floured surface until smooth and elastic. Place in a greased bowl and cover until it has doubled in size (about 1 hour). Punch dough, divide into 4 equal pieces, and form into tight smooth balls.

Preheat oven to 400°F. Combine 3 quarts water, baking soda and 1 teaspoon sugar. Bring to a boil. Boil each ball in baking soda solution for 2 minutes each, flipping after 1 minute. Remove from pot. Place on a greased baking sheet. Sprinkle with coarse salt and slice an “X” about 1/4” deep in each ball. Bake for 15 minutes. Reduce to 350°F and bake for 10 minutes, until golden brown.

Boil sausages for 2 minutes. Then cut and fry in a saucepan with butter. Set aside. Add onion to hot pan and cook for 8 minutes. Add curry powder and paprika and cook for 1 minute. Heat ⅛ cup sugar, salt (to taste), tomato sauce and tomatoes on high until boiling. Lower temperature and stir until thick. Purée the sauce and pour over sausage. Add a pinch of curry powder for color.

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Eddie ErmoianSales and Training

Mix the lamb or beef, olive oil, onion, rice, parsley, tomato sauce, salt and pepper together to make the filling for the dolmas.

Begin filling grape leaves with shiny side surface up. Fold lightly, allowing for the rice to puff.

Line bottom of a heavy pot with grape leaves. Arrange dolmas one layer at a time, with a layer of grape leaves between each layer of dolmas. Place a plate upside down on top of the dolmas. Add enough chicken stock to cover about ½” below the top of the dolmas. Cover pot and cook for until it boils, then lower heat and simmer for 50-60 minutes, until done.

Serve cold with lavosh and lemon wedges on the side.

Why this dish?

Eddie shares his recipe for Domathes,

recreated after his travels through Greece and

the Mediterranean islands.

Greek Domathes (Stuffed Grape Leaves)

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• 1 lb ground lamb or beef

• 2 tbsp olive oil

• 1 medium onion, minced

• 1/3 cup long grain rice

• ¼ c parsley, chopped

• 2 tbsp tomato sauce

• ½ tsp salt

• ½ tsp pepper

• 48 grape leaves

• 3 cups chicken broth

• 1 large lemon

• lavosh (Armenian cracker bread)

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Emily SheehanIntegrations Specialist

In a large bowl, combine flour, brown sugar, baking powder, baking

soda, and salt. Cut in butter until crumbly. In a small bowl, whisk 1 egg

and buttermilk. Stir into flour mixture just until moistened. Fold in

raisins.

Knead on a floured surface for 1 minute. Shape into a round loaf. Place

on a greased baking sheet. Cut a ¼” deep cross in top of loaf. Beat

remaining egg. Brush over loaf.

Bake at 375° for 30-35 minutes or until golden brown.

Why this dish?

Emily is of Irish descent and loves this

delicious soda bread. She recommends serving

it warm with butter and honey.

Irish Soda Bread

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• 2 cups all-purpose flour

• 2 tbsp brown sugar

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 3 tbsp butter

• 2 eggs

• ¾ cups buttermilk

• 1/3 cups raisins

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Ryan DaggSoftware Engineer

Trim beef of any fat or gristle and cut into 2” cubes. Toss beef with 1 tablespoon oil. In a small bowl, season flour with salt, pepper, and cayenne. Toss meat with seasoned flour.

Heat remaining oil in a large skillet over high heat. Brown meat on all sides. Reduce the heat. Add onions, crushed garlic, and tomato puree to skillet. Cover and cook gently for 5 minutes.

Transfer contents of skillet to a casserole dish. Pour half of the Guinness into the skillet and bring to a boil. Stir to dissolve the caramelized meat juices in the pan. Pour Guinness mixture and remaining Guinness over the beef. Add carrots and thyme. Stir and adjust seasonings.

Cover the casserole and simmer over low heat (or in a 300° F oven) for 2-3 hours, until the meat is tender. Garnish beef with parsley and serve.


• 2 lbs stewing beef

• 3 tbsp oil

• 2 tbsp flour

• salt and fresh ground black pepper

• pinch of cayenne

• 2 large onions, coarsely chopped

• 1 garlic clove, crushed

• 2 tbsp tomato puree, dissolved in 4

tbsp water

• 1 ¼ cup Guinness

• 2 cups carrots, largely diced

• 1 sprig of fresh thyme

• fresh parsley, chopped

Why this dish?

Ryan shares his recipe for Irish Beef &

Guinness Stew. He recommends enjoying it on

St. Patrick’s Day!

Irish Beef & Guinness Stew

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Amy BroukerClient Services Specialist

Halve vegetables. Mix olive oil with salt, pepper, Italian seasoning, and garlic powder.

Brush oil mixture on vegetables and grill.

Chop grilled vegetables. Add more olive oil and spices, if needed.

Add mozzarella and refrigerate until chilled.

Serve with sliced Italian bread or crackers.

Why this dish?

Amy and her husband, Aaron, traveled around Italy and discovered this delicious appetizer. She shares her delectable find here and recommends making it on a hot, sunny afternoon. Enjoy!

Italian Grilled Eggplant Caponata

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• 2 eggplants, seeds removed

• 2 zucchinis

• 2-3 red bell peppers

• fresh mozzarella, chopped

• olive oil

• salt, pepper, Italian seasoning, and

garlic powder to taste

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Analiese BrownHuman Resources Manager

Rinse basil leaves with cold water. Leave them to dry, without rubbing them.

Crush the garlic and pine nuts in a mortar until smooth.

Add salt and basil, then crush the mixture. Keep crushing it until the basil drips with a

bright-green liquid. Add cheese and oil to blend.

Serve with small, ridged pasta (like penne or fusilli) or with crudités.


• 4 bunches fresh Genovese D.O.P. basil

• 2 tbsp pine nuts

• 1 lb aged Parmigiano-Reggiano cheese, grated

• 1 oz Pecorino cheese, grated

• 1-2 cloves Vessalico garlic

• 1 ½ tsp coarse salt

• 1/4-1/3 cups Italian Riviera D.O.P. extra-virgin olive oil

Why this dish?

Analiese shares her recipe for the famed basil

pesto from the Ligurian Coast of Italy. She

enjoyed pesto (and other delicious dishes) on

her honeymoon in Cinque Terre. Buon appetito!

Italian Pesto alla Genovese

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Tony BrownSenior Software Engineer

Combine ground beef, bread crumbs, Parmesan cheese, eggs, onions, garlic, parsley,

salt, pepper and garlic powder together. Form patties.

Grill or pan fry patties 3 minutes each side, until cooked through.

Serve patties on buttered, toasted slices of fresh Italian bread.

Why this dish?

Tony shares his family’s recipe for a delicious

Italian meatball sandwich from his great-grand-

mother’s Italian restaurant. Don’t tell - he

wasn’t supposed to give the recipe away!

Italian John and Jen’s Specials

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• 6 lbs ground beef

• 20 oz bread crumbs

• 8 oz Parmesan cheese

• 1 dozen eggs, beaten

• 2 large onions, chopped

• 6 cloves garlic, minced

• 1/3 cup fresh Italian parsley, chopped

• 2 tbsp salt

• 2 tsp pepper

• 2 tsp garlic powder

• Fresh Italian bread

• butter

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Jason EckenrothFounder/CEO


• 22 oz almond paste

• 1 ½ cups sugar

• 4 egg whites

• almonds or pignoli (pine nuts)

Why this dish?

Jason and Barclay spent their 10th anniversary

traveling around Italy, trying culinary delights

such as this pignoli cookie, which is delicious

and easy to make.

Italian Pignoli (Almond Cookies)

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Break almond paste into small pieces and put in food processor. Mix until paste

becomes granular.

Add sugar and mix for a few seconds. Add egg whites and mix for approximately 1

minute or until mixture looks like dough.

Line cookie sheet with parchment paper. Put dough into pastry bag. Squeeze to make

cookies.

Decorate with one almond or a few pignoli on top.

Bake at 350° F for 10-15 minutes, until they turn a golden color. (If you live in

Colorado, they will need to bake for 25 minutes or more.)5

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Colleen MylottAutoFile Supervisor

Combine flour, sugar and cinnamon. Cut in shortening until it is pea-sized. Pour in egg, egg yolk, Marsala wine, vinegar and water. Mix until dough becomes stiff. Then knead for 10 minutes. Add a bit more water, if needed. Cover and refrigerate for 1-2 hours.

Divide cannoli dough into thirds and flatten each one to get through pasta machine. Roll dough until you have reached the thinnest setting. Place sheet of dough on a lightly floured surface. Cut out 4-5” circles and dust with a light coating of flour. Roll dough around cannoli tubes, sealing edge with a bit of egg white.

Heat oil to 375°F in a deep heavy skillet. Fry shells on the tubes, a few at a time, for 2-3 min-utes, until golden. Use tongs to turn and carefully remove using the tongs. Place on a cooling rack set over paper towels to cool, then carefully twist the tube to remove the shell. Dip ends of cannoli in melted chocolate chips. Place on cooling rack to dry.

Combine ricotta cheese and powdered sugar. Fold in the rainbow sprinkles. Fill shells from the center to one end. Repeat with the other side. Dust with additional powdered sugar. Dip each end in rainbow sprinkles and serve.


• 3 cups all-purpose flour• ¼ cup white sugar• ¼ tsp ground cinnamon• 3 tbsp shortening• 1 egg, plus 1 egg yolk and 1 egg white• ½ cup sweet Marsala wine• 1 tbsp distilled white vinegar

• 2 tbsp water• 1 qt oil• ½ cup chocolate chips, melted• 32 oz container ricotta cheese• ½ cup powdered sugar• 1 cup rainbow sprinkles

Why this dish?

Colleen has a bit of a sweet tooth - and she

loves desserts with sprinkles. What could be

better than a rainbow sprinkle cannoli? Holy

cannoli!

Italian Cannoli

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Sarah FineSubject Matter Expert

Place potatoes in colander, sprinkle with salt and toss to coat. After 30 minutes, pat dry. Heat oil in a nonstick skillet over medium-high heat. Cook potatoes, turning occasionally, for 10-15 minutes until crisp-tender. Add onion and cook for 5-8 minutes until soft. Transfer mixture to a bowl and cool. Strain oil and set aside. Wipe out skillet. Add eggs and salt to potato mixture. Heat ¼ cup oil over medium-high heat. Cook egg mixture. Reduce heat to medium. Cook for 25-30 minutes, until almost set. Invert onto a large plate and slide into skillet browned side up. Cook for 4 minutes until golden. Cut into wedges and serve warm or at room temperature.

Combined chopped tomatoes, garlic and salt to taste. Place tomato mixture in a serving bowl.

Slice baguette.

Place olives in a serving bowl.

Serve Tapas Trio together on a serving platter.

Why this dish?

Sarah’s best travel tip: easy snacks are the

key to satisfy your hunger anytime as you’re

discovering new places. These three were her

favorite (and cheapest!) combination in Spain.

Spanish Tapas Trio (Olives, Tortilla de Patatas, Pan con Tomate)

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• 6-8 Yukon Gold potatoes, peeled and cut into ¼” slices

• 2 tsp kosher salt, plus salt to taste• 2 cups olive oil• 1 onion, chopped• 10 large eggs, beaten

• 3 fresh tomatoes, chopped• 1 garlic clove, chopped• olives• French baguette

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Jeff CarrollVP Product

Combine 2 tablespoons olive oil, paprika, oregano, salt and pepper. Add chicken pieces and onion. Stir to coat. Marinate in the refrigerator.

Heat 2 tablespoons olive oil over medium heat in a deep skillet or paella pan. Stir in garlic, red pepper flakes, and rice. Cook rice for 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil and reduce heat to medium low. Cover and simmer for 20 minutes.

Heat remaining 2 tablespoons olive oil over medium heat in a separate skillet. Add marinated chicken and onion and cook for 5 minutes. Add bell pepper and beef sausage and cook for 5 minutes. Stir in shrimp and cook for a few minutes or until both sides are pink.

Spread rice mixture onto a serving tray. Top with meat and seafood mixture.


• 6 tbsp olive oil, divided• 1 tbsp paprika• 2 tsp dried oregano• salt and black pepper to taste• 2 lbs skinless, boneless chicken breasts,

cut into 2” pieces• 1 Spanish onion, chopped• 3 cloves garlic, crushed• 1 tsp crushed red pepper flakes

• 2 cups short-grain white rice• 1 pinch saffron threads• 1 bay leaf• ½ bunch Italian flat leaf parsley, chopped• 1 qt chicken stock• 2 lemons, zested• 1 red bell pepper, coarsely chopped• 1 lb beef sausage• 1 lb shrimp, peeled and deveined

Why this dish? Jeff loves the Spanish Paella at The Med, a beloved local restaurant. Here he recreates their paella with his own spin, using beef sausage instead of traditional pork sausage. He recommends eating it family style and sharing with family and friends!

Spanish Paella

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Patrick BarrattWholesale Product Manager

Melt butter or margarine in a large saucepan. Add onion. Cook over medium heat until tender.

Add potatoes, water, salt, marjoram, and bouillon cubes. Cover and simmer for 10 minutes or until potatoes are tender.

Whisk flour with ½ c milk until smooth. Slowly stir into potato mixture. Add remaining milk. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil.

Stir in parsley. Ladle into bowls and top with shredded cheese.

Why this dish?

Patrick discovered this Swiss Potato Soup

while hiking in Zermatt. The warmth of the

soup helps hold off the chill of the Alps!

Swiss Potato Soup

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• 2 tbsp butter or margarine

• ¼ cups onion, chopped

• 2 cups potatoes, peeled and diced

• 1 cup boiling water

• 1 tsp salt

• 1 pinch dried marjoram

• 3 cubes chicken bouillon

• 2 tbsp all-purpose flour

• 3 cups milk

• 1 tbsp fresh parsley, chopped

• 1 cup sharp cheddar cheese, shredded

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Why this dish?

Patrick discovered this Swiss Potato Soup

while hiking in Zermatt. The warmth of the

soup helps hold off the chill of the Alps!Sean ConnollySoftware Engineer


• 1 lb ripe plum tomatoes, halved• 2 medium zucchini, trimmed and cut into

½” rounds on a slight diagonal• 2 baby eggplants, trimmed and cut into

½” rounds on a slight diagonal• 1 large red bell pepper, stemmed, seeded

and quartered• 1 large red onion, cut into ½” slices• 1 small head of garlic

• ¼ cup extra-virgin olive oil• 1 tsp herbes de Provence• Kosher salt and fresh ground black pepper• 3/4 cup pitted Kalamata olives• 12 oz thin spaghetti• 2 tbsp fresh basil, chopped • 2 tsp fresh marjoram, chopped • ½ cup crumbled feta or goat cheese

Why this dish?

Sean and his wife spent their baby-moon traveling to France and other parts of the Mediterranean. He also loves grill ing, so he was thrilled to recreate this dish at home in his sunny Colorado backyard.

Mediterranean Spaghetti with Grilled Ratatouille

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Prepare gas or charcoal grill. Toss tomatoes, zucchini, eggplant, red pepper, onion and head of garlic with 3 tablespoons oil, herbes de Provence and a generous sprinkling of salt and pepper.

Place vegetables (tomatoes cut side up) and garlic in a single layer in a grill basket on the grill and cover. Grill tomatoes until their skins are dark and their flesh is soft. Grill vegetables for 8 minutes, until grill-marked and tender, turning once. Grill garlic until soft. Transfer tomatoes and garlic to a bowl. Transfer vegetables to another bowl and let cool. When cool, coarsely chop vegetables and return to bowl. Add ½ cup of olives.

Slip garlic cloves out of their skins and place into a food processor. Add tomatoes, 1 tablespoon oil, and ¼ cup of olives. Process until smooth.

Bring 3 quarts of salted water to a boil in a large pot. Cook the spaghetti until al dente, about 1 minute less than instructions. Reserve ½ cup of water. Drain pasta and return to the pot.

Toss ½ cup of tomato sauce, basil and marjoram with the warm vegetables. Toss remaining sauce and reserved cooking liquid with pasta. Stir over low heat for 2 minutes so pasta absorbs some of the sauce. Divide pasta among 4 plates. Top with vegetables, cheese and serve.

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Leith RobertsonAccount Manager

Combine flour and baking powder in a bowl. Stir in milk and egg yolks until smooth.

In a glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the

whites into the batter, then quickly fold in remaining whites until no streaks remain.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the

batter onto the griddle, using approximately ¼ cup per pancake. Cook until pancakes

are golden brown.

Fry the Canadian bacon.

Serve the Canadian bacon and pancakes hot with real Canadian maple syrup.

Why this dish?

Leith’s recipe for Canadian-Style Pancakes with Canadian bacon (and Canadian maple syrup) is the True North Strong and Free breakfast recipe that is the morning favorite from his Canadian travels.

Canadian-Style Pancakes with Canadian Bacon

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• 1 cup all-purpose flour

• 3 eggs, separated

• 1 tbsp baking powder

• 1 cup milk

• Canadian bacon

• Canadian maple syrup

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Stephanie FillmoreUI/UX Designer

Spray slow cooker with non-stick cooking spray. Take 2 tablespoons of brown sugar

and rub on all sides of the roast. Set roast in slow cooker.

Combine brown sugar, pineapple juice, liquid smoke, and BBQ sauce. Pour over roast.

Cook on low for 8-10 hours or high for 5-6 hours.

Using two forks, pull apart roast (it should literally fall apart). Scoop shredded pork on

individual rolls, top with a pineapple ring and serve.

Why this dish?

Steph discovered this recipe for BBQ pulled pork in Hawaii after surfing the North Shore. She shares her secret to make this dish easy - use your slow cooker!

Hawaiian Slow Cooker BBQ Pulled Pork

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• 3 lb pork shoulder or butt roast

• ½ cup brown sugar, plus 2 tbsp for rub

• 20-oz can pineapple rings, juice reserved

• 2 tsp liquid smoke

• 1 cup BBQ sauce

• rolls for serving

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Ben OlsgardSenior Business Intelligence Developer

Combine all ingredients and thoroughly mix.

Form into balls and roll them in additional powdered sugar.

Store in airtight container and refrigerate overnight.

Roll again in powdered sugar before serving.

Why this dish?

Ben’s recipe for Hawaiian Chocolate Macadamia

Rum Balls brings back great memories of his

adventures on the Big Island!

Hawaiian Chocolate Macadamia Rum Balls

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• 12 oz shortbread cookies, crushed

• 1 ½ cups chopped macadamia nuts

• ¾ cups powdered sugar

• ¼ cups unsweetened cocoa powder

• ¼ cups macadamia liqueur

• ¼ cups Hawaiian rum

• 3 tbsp corn syrup

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Patricia LomasAccount Manager

Why this dish?

Patricia’s recipe for Chile Rellenos con Salsa y Crema comes from her mother’s adventures in Mexico in 1979. Her mom passed her love of Mexican food down to her, along with this recipe.

Mexican Chile Rellenos con Salsa y Crema

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• 2 chicken breasts, cooked and shredded (optional)

• 6 poblano peppers• 1 block queso fresco, queso

blanco, farmer’s cheese or feta• 1 block of colby jack cheese

• 7 eggs, room temperature, divided• 2-10 oz cans regular Ro-tel

(or homemade)• 8 oz can tomato sauce• Mexican rice• refried beans

Preheat oven to 425°F. Marinate the chicken in salsa. Take peppers and place on foil-lined cookie sheet. Slice cheeses into long narrow blocks.

Place peppers in the oven. After 20 minutes, turn peppers over (they should have blisters on their skin) and return to oven for another 15-20 minutes. Remove from oven, place into a container, cover with plastic wrap, and place in refrigerator until cool to make them easier to peel.

Peel peppers, careful to remove only the skin, not the flesh. Make a small slit to remove stems and seeds from peppers (unless you like it spicy). Stuff peppers with cheeses and marinated chicken.

Crack eggs, separating the whites from the yolks. Beat the whites, slowly increasing the speed as the egg whites expand, stopping when they form shiny stiff peaks. Briefly beat the yolks. Fold some whites into the yolks before folding the yolks back into the whites.

Heat a heavy bottom skillet with olive oil. Dip stuffed peppers into egg mixture. Fry until golden, flipping once. Place peppers back in baking dish. Pour Ro-tel and tomato sauce over peppers. Reduce oven to 350°F. Cook for 15-20 minutes. Serve with Mexican rice and refried beans.

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Carlo BurriesciClient Services Specialist

Combine butter, powdered sugar, flour, vanilla and cinnamon together to form a

dough. Refrigerate for 30 minutes.

Roll dough in balls. Place on foil-lined cookie sheets.

Bake at 400°F for 10 minutes, until lightly browned.

Combine cinnamon and powdered sugar.

Shake cookies in cinnamon and powdered sugar mixture.

Why this dish?

Carlo loves these Mexican Cinnamon Cookies

because they are easy to make and delicious.

They can also easily be made gluten free with

the substitution of rice or almond flour.

Mexican Cinnamon Cookies (Mexican Wedding Cookies)

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• 1 cup softened butter

• ½ cup powdered sugar, plus some

for dusting

• 2 ½ cups sifted flour

• 2 tsp vanilla

• 1 tsp cinnamon, plus some for dusting

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Combine butter, powdered sugar, flour, vanilla and cinnamon together to form a

dough. Refrigerate for 30 minutes.

Roll dough in balls. Place on foil-lined cookie sheets.

Bake at 400°F for 10 minutes, until lightly browned.

Combine cinnamon and powdered sugar.

Shake cookies in cinnamon and powdered sugar mixture.


• 1 cup softened butter

• ½ cup powdered sugar, plus some

for dusting

• 2 ½ cups sifted flour

• 2 tsp vanilla

• 1 tsp cinnamon, plus some for dusting

Patrick LeoneClient Services Specialist

Boil jumbo shells until al dente (to find out if they are done, tear off a piece of pasta

and throw it against the wall; if it sticks, it’s done). Drain pasta.

Combine ricotta cheese, parmesan, egg, parsley, and nutmeg. Stuff cheese mixture

into those perfectly prepared shells.

Spoon a cup of sauce into the bottom of a 9x13” baking pan. After you lay down your

layer of sauce, you can place those beautiful shells in the pan. Then you want to cover

those shells with the rest of the saucy goodness.

Cover and bake for 30 minutes at 350°F. After 30 minutes, uncover and sprinkle with

Romano cheese. Pop shells back into the oven for another 15 minutes.

Why this dish?

Patrick loves his mama’s recipe for Stuffed

Shells. They pair well with wine and garlic

bread. If somehow there are leftovers, they

can be refrigerated and reheated for lunch.

The Bronx Mama Leone’s Stuffed Shells

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• 1 12-oz package jumbo shells

• 1 15-oz container ricotta cheese

• ½ cups parmesan cheese, grated

• 1 egg, beaten

• 1 tbsp parsley, chopped

• 1/8 tbsp nutmeg

• 26-oz pasta sauce (Jarred sauce will do

just fine. Mama Leone would not share her

recipe…)

• ¼ cups Romano cheese, grated

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Matt WeinbergQuality Assurance Tester

Heat oil in pan and sauté onions. Remove onions from pan.

Place brisket in hot pan and sear on both sides. Add onions back to pan.

Add can of tomato sauce. Fill empty can with water and add water to the pan.

Lower heat and simmer for at least 3 hours, until tender.


• 4-5 lb brisket

• 1 onion, sliced

• 15 oz can tomato sauce

• oil

Why this dish?

Matt’s grandma is from New York.

He loves pot roast, so he had to have

her recipe. He shares it here with us.

Enjoy!

New York Grandma’s Pot Roast

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Betsy HansenStrategic Program Manager

Sauté onions (or garlic) and carrots in butter until softened.

Add cubed potatoes, cubed squash, and broth.

Cook for 25 minutes or until tender.

Purée in batches in regular blender or food processor (or in pot with immersion

blender).

Return to pot. Add cream, salt, and pepper to taste.

Why this dish?

Most of Betsy’s travel as an adult has been

back to New England to be with family for the

holidays. Squash soup makes traveling at

Thanksgiving totally worth it!

New England Butternut Squash Soup

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• 1 cup onion, minced (unless your

spouse despises onions, in which

case use 6 cloves of garlic; if they

despise garlic, too, I’m really sorry)

• 2 cups carrots, minced

• 1 cup salted butter

• 2 potatoes, peeled and cubed

• 2 butternut squash, peeled and cubed

• 4 cups chicken broth

• ½ cup heavy cream, or more

• 1 tsp salt, to taste

• 1 tsp pepper, to taste

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Colin NeilsonLead Training Manager

Whisk fruit-flavored drink mix with sweetened condensed milk in a bowl until

thoroughly combined.

Gently fold whipped topping into mixture until light and fluffy.

Spread filling into pie crust.

Refrigerate at least 1 hour before serving.

Top with sliced strawberries and serve chilled.


• 1 pkg unsweetened fruit-flavored drink mix (such as Kool-Aid®)

• 14-oz can sweetened condensed milk

• 8-oz container frozen whipped topping, thawed

• 9”-prepared graham cracker crust

Why this dish?

Colin was introduced to the dish when visiting

family in the American South. It’s simple, easy,

and tasty! If you do it right, it tastes exactly

like key lime pie.

Southern Kool-Aid Pie

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Pawel SmolarkiewiczCTO

Cut avocados in half and remove pits. Remove meat of avocados with a spoon and

place in mixing bowl. Crush with fork to “chunky” consistency.

Add salsa, onion, tomato, orange juice, cilantro, and a couple dashes of garlic powder.

Include a finely chopped jalapeño if you like spicy!

Mix gently. Salt to taste. Enjoy!

Why this dish?

Pawel discovered this recipe for guacamole in

Texas. He liked it so much he married the girl

who introduced him to it!

Texan Fresh Guacamole

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• 4 ripe avocados

• 2 tbsp salsa

• ¼ yellow onion, diced

• ½ large tomato, diced

• 2 tbsp orange juice

• 2-3 tbsp fresh cilantro, finely chopped

• 1 jalapeño, chopped

• salt

• garlic powder

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Sam StrakaDirect Product Manager

In a sauté pan, melt the shortening. Add onions and cook until they are almost golden. Remove from heat. Stir in sweet and hot paprika, red pepper flakes and salt.

Place beef in a sieve and pour boiling water over it to partially cook it. Allow meat to cool. Combine beef with salt, cumin and vinegar. Add beef to onion mixture, mix well and cool.

Cut puff pastry dough into 10-12 round shells. Place a spoonful of meat mixture on each round. Add raisins, olives and egg, leaving room to seal. Slightly wet the edge of the pastry, fold in two and stick edges together to form a half moon shape. Seal by twisting edge, step by step, between thumb and index finger, adding pressure before releasing the pinch.

Preheat oven to 350°F. Place empanadas on a baking sheet lined with parchment paper. Prick each empanada with a fork to allow steam to escape during baking. Glaze with egg for shine. Bake 20-30 minutes, until golden.

Why this dish?

Sam traveled to South America for the World

Cup in 2014. He claims he cooked and sold

these empanadas on the streets for extra cash

on his trip!

Argentine Meat Empanadas

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• ½ cup shortening• 2 onions, chopped• 2 tsp Hungarian sweet paprika• ¾ tsp hot paprika• ½ tsp crushed red pepper flakes• 1 lb lean ground beef• salt, to taste

• 1 tsp ground cumin• 1 tbsp distilled white vinegar• ¼ cup raisins• ½ cup pitted green olives, chopped• 2 hard boiled eggs, chopped• 1 pkg frozen puff pastry, thawed• 1 egg, beaten

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Pablo VelascoSoftware Engineer

Heat oil in a large heavy pot over medium-high heat.

Cut potatoes into 1/3” sticks and place in a bowl of salted cold water. Thinly slice the hot dogs at a 45° angle. Drain and pat the potatoes dry.

Fry the potatoes in the hot oil in batches, turning until golden and cooked, about 8 minutes. With a slotted spoon, transfer the fries to a plate covered with a paper towel.

Fry the hot dogs in the oil. Transfer hot dogs to another plate covered with a paper towel.

Mix French fries and hot dogs. Serve with ketchup and mayonnaise.

Why this dish?

Pablo shares his recipe for his favorite Bolivian fast food, Salchipapas, which is commonly consumed as street food in Bolivia. The name derives from the combination of its elements Salchicha (hot dog) and Papa (potato).

Bolivian Salchipapas

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• vegetable oil for frying• 2 large potatoes, peeled• 4 hot dogs• salt

• ketchup• mayonnaise

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Liam Davis-MeadSoftware Engineer

Place beans in a large pot and cover with cool water. Soak overnight or 6 hours.

Wash chicken. Coat with vinegar or lemon juice. Season with salt and set aside. Heat oil in a heavy pan and sprinkle enough flour to make a thin roux. Add chicken pieces and brown. Add 1 medium chopped onion, 1 clove minced garlic, bell pepper and tomato, stirring until onion softens. Add cumin, paprika, brown sugar, Tabasco and 1 teaspoon thyme and stir. Add water until chicken is almost covered. Reduce heat and cook slowly to stew, 45-60 minutes, stirring occasionally. Add water as necessary.

Drain beans. Add beans to a large pot and cover with twice as much water as beans. Add 2 medium chopped onions, 3-6 cloves minced garlic and bacon or salt beef to the beans. Boil until beans are tender. Add salt, pepper, 1 teaspoon thyme and coconut milk.

Rinse the rice. Add rice to the beans, stir and cover. Stir occasionally and cook until rice is tender.

Serve stewed chicken on a bed of beans and rice.


• 4-lb chicken, cut into pieces• flour• 4-7 cloves garlic, minced• 3 medium onions, chopped• 1 bell pepper, chopped (red or green)• 1 tomato, chopped• 1 tsp cumin• 1 tsp thyme• 1 tsp brown sugar• salt and pepper, to taste

• ½ tsp paprika• cilantro, chopped• Tabasco• vinegar or lemon juice• 1 lb dry red kidney beans• 4 cup white rice• 1 cup coconut milk• 6 slices bacon or salt beef• 1 tsp thyme

Why this dish?

Liam shares his recipe for Belizean stew, which is a staple of Belizean cuisine. He recommends pairing the dish with a Belikin to recreate the authentic experience.

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Belizean Stew (Chicken with Red Beans & Rice)

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Tracy WarnerAccounting and Benefits Coordinator


• 4 green plantains (Note: Do not use yellow, or yellowish green. It vastly changes the taste.)

• vegetable oil• salt

Peruvian Patacones (Fried Plantains)

Why this dish?

Tracy traveled around Peru and brought back this

delicious dish. The plantains are best served piping

hot!

Cut roughly ¼” off end of the plantains. Carefully slice skin down one side. Peel plantains. Cut width-wise into 3-4 pieces.

Heat 1” of vegetable oil in a skillet on medium heat until hot. Fry plantain pieces on each side for 3 minutes or until golden. Remove from pan. Place on a plate covered with a paper towel.

Place fried plantain between 2 pieces of waxed paper and flatten gently until about ¼” thick. Return to pan and fry until both sides are golden brown. Drain on a plate covered with a paper towel (change paper towels in between the 2 fryings).

Sprinkle with salt. Serve immediately.

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Thank you from the

ShipCompliant team!

ShipCompliant Cookbook 2015

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Transcript of ShipCompliant Cookbook 2015