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:
Alaska! Meet Nora Hansanugrum, a Johnson and Wales culinary graduate. Nora is unstoppable in the kitchen!
Nicaraguan Cocktail & Bean Dip
- Prep Time: 10 minutes
- Total Time: 10 minutes
- 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
- 1 pound dried beans
- 4 cloves garlic, whole
- 1 teaspoon salt
- 1/4 cup milk
- Pour over ice and enjoy!
- 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!).