On Friday night, a small cohort of Johnson MBA students organized a “little” happening called Around the World. Well, it was a year in the  making. It took place in the most sensational neighborhood of Ithaca: Fall Creek. Bobby and my little abode was one of eight houses that participated, each representing a different country. We started in Jamaica, and eventually wound our way through Mexico, Spain, Nicaragua (yep, that’s us!), U.S.A., Italy, India, and Alaska – “You can see Russia from our front porch”. What a jovial hoot – the parade from each house gathered steam. In Alaska, we were rolling deep. The music, the food, the general atmosphere of each country was distinct. Here are just a few foodie highlights from some of our stops:

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Meanwhile, these gorgeous filets of Wild Alaskan Salmon were baking on a cedar plank. Yes, a cedar plank! Woah. And eventually served up with fresh-baked crostini and a yogurt-chive sauce.
Meanwhile, these gorgeous filets of Wild Alaskan Salmon were baking on a cedar plank. Yes, a cedar plank! Woah. And eventually served up with fresh-baked crostini and a yogurt-chive sauce.

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Using a wax paper funnel to squeeze home-made salmon cream cheese on crackers. Voila.
Using a wax paper funnel to squeeze home-made salmon cream cheese on crackers. Voila.
 Greg - the barman. Aaron - the shoe dictator (responsible for ensuring that everyone removed their shoes).

Greg – the barman. Aaron – the shoe dictator (responsible for ensuring that everyone removed their shoes).

Alaska! Meet Nora Hansanugrum, a Johnson and Wales culinary graduate. Nora is unstoppable in the kitchen!

Nicaragua! Bean dip, plantain chips, and the beloved Flor de Cana rum (which costs an arm and a leg in the states compared to the chump change spent in Nica).
Nicaragua! Bean dip, plantain chips, and the beloved Flor de Cana rum (which costs an arm and a leg in the states compared to the chump change spent in Nica).

 

Nicaraguan Cocktail & Bean Dip

Prep Time: 10 minutes

Ingredients

    Nicaraguan Cocktail
  • a shot of Flor de Cana
  • a splash soda water
  • a splash Coca Cola from a glass bottle
  • a couple limes, squeezed and dropped in whole
  • Bean Dip
  • 1 pound dried beans
  • 4 cloves garlic, whole
  • 1 teaspoon salt
  • 1/4 cup milk

Instructions

    Nicaraguan Cocktail
  1. Pour over ice and enjoy!
  2. Bean Dip
  3. Submerge the beans in water and soak for at least 10 hours. Rinse the beans, and add submerge in water in a pot with garlic and salt. Boil. Bobby taught me this to test for completion. Take a few beans out on a spoon - if the skin splits when you blow on them, they're done! Drain the water into a bowl and set aside. Add the beans to a blender (with garlic) and use the bean water as needed to blend into a smooth paste. Add milk and continue blending. Do this until you've made a dip of your beans. You will have A LOT of bean dip from 1 lb. of beans. You can freeze some, or save for a multi-layer dip (sour cream, salsa, guacamole, cheddar, and bean dip!).

Notes

Allergens: milk

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