Congratulations to both France and Germany for the win. I’ll get straight to the menu as I probably bit off a little more than I could chew trying to cook 2 dishes during the work week. That being said, I’m quite excited about these two dishes because we are heading towards the entrée part of our meal and both games today included such diverse cuisine. Both France and Nigeria and Germany and Algeria are so so different in flavors, so it was definitely very fun (albeit a bit stressful) to create the menu for today’s games.

Course five includes the classic German schnitzel paired with Algerian couscous. The schnitzel was pounded to perfection and the crispy texture paired very well with the delicate pearls of couscous.

Course six combines French bread and the hollandaise - one of the mother sauces of French cooking - with suya, which are spicy Nigerian chicken skewers. The chicken is very spicy, but the richness and creaminess from the hollandaise mellows that down making for a perfect sandwich.

Course 5:

Ingredients

For Pork Schnitzel with Couscous

Pork Schnitzel:

  • 4 boneless pork chops (pounded thinly)
  • 1 cup all-purpose flour
  • dash of salt and pepper
  • 2 eggs 1/4 cup milk 2 cups plain dried bread crumbs 2 tablespoons olive oil 2 tablespoons butter 1 teaspoon thyme

Couscous:

  • 1 1/4 cup chicken stock
  • 2 tablespoon olive oil
  • 2 tablespoons garlic powder
  • 1 cup couscous
  • 1 teaspoon chopped cilantro

###Directions

####For Schnitzel:

1. Pound pork chops to about 1/8 inch.

2. Season flour with salt and pepper. Whisk eggs and milk together for egg wash. Assemble flour, eggs, and breadcrumb each in its individual plate.

3. Dip pork chops in flour, then the egg wash, followed by the breadcrumbs.

4. On medium to medium-high heat, pan fry schnitzel with olive oil and butter for about 3 minutes a side.

####For Couscous:

5. Combine stock with olive oil and garlic powder. Bring mixture to a boil. Turn off heat and add couscous. Wait 5 minutes and then fluff.

6. Put schnitzel on top of a bed of couscous.

Course 6:

Ingredients

For Suya Baguette with Hollandaise

Suya:

  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger
  • 1 tablespoon paprika
  • 1/2 tablespoons cayenne powder
  • 1 tablespoon dried onion flakes
  • 2 tablespoons peanuts, finely minced
  • 1 lb boneless skinless chicken thighs
  • 2 tablespoons peanut oil

Hollandaise

  • 2 egg yolks
  • 1/2 tablespoon lemon juice
  • 1/4 cup unsalted butter, melted
  • Pinch cayenne
  • Pinch salt

Baguette

  • 1 French baguette

Directions

####For Suya

  1. Combine all spices together.
  1. Cut chicken into cubes and toss in the spice rub.
  1. Put chicken on skewers and grill or pan fry over medium-high heat for 4-5 minutes a side.

DIRECTIONS

####For Hollandaise

4. Whisk together lemon juice and egg yolks. Beat till mixture doubles in volume.

5. Over a double boiler, slowly pour in butter while whisking continuously. Continue beating till thickened.

!

6. Assemble sandwich by toasting a baguette. Put in a skewer of suyu and top with hollandaise sauce and some parsley or cilantro.

Ingredients

For Pork Schnitzel with Couscous

Pork Schnitzel:

  • 4 boneless pork chops (pounded thinly)
  • 1 cup all-purpose flour
  • dash of salt and pepper
  • 2 eggs 1/4 cup milk 2 cups plain dried bread crumbs 2 tablespoons olive oil 2 tablespoons butter 1 teaspoon thyme

Couscous:

  • 1 1/4 cup chicken stock
  • 2 tablespoon olive oil
  • 2 tablespoons garlic powder
  • 1 cup couscous
  • 1 teaspoon chopped cilantro

Suya:

  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger
  • 1 tablespoon paprika
  • 1/2 tablespoons cayenne powder
  • 1 tablespoon dried onion flakes
  • 2 tablespoons peanuts, finely minced
  • 1 lb boneless skinless chicken thighs
  • 2 tablespoons peanut oil

Hollandaise

  • 2 egg yolks
  • 1/2 tablespoon lemon juice
  • 1/4 cup unsalted butter, melted
  • Pinch cayenne
  • Pinch salt

Baguette - 1 French baguette