The Global Kitchen Exotic, colorful and aromatic, describe none other than the cuisine featured on this episode of The Global Kitchen. Italy: Escarole y Portabella (recipe) Taped at Lucas Ristorante, Somerset, NJ 'Escarole y Portabella' is a healthy appetizer that incorporates mouthwatering ingredients indigenous to Ischia. Added to the escarole and portabella mushrooms, golden raisin contribute color and sweetness to the dish, while pine nuts add crunch.Thailand: Fiery Thai Beef Tartare. France: Chilled Pea Soup (recipe) Taped at The International Culinary Center, New York, NY A refreshing starter to a summer meal. Made with fresh peas when in season, this light soup can also be made with frozen peas. Jamaica: Curry Goat (recipe) Taped at Real Jamaican Jerk an' Ting, Somerset, NJ In Jamaica, curried goat is a special dish often served around Christmas time. The goat meat is simmered with aromatic vegetables until flavorful and meltingly tender. Puerto Rico: Tembleque (recipe) Taped at The International Culinary Center, New York, NY This coconut custard is a favorite dessert in Puerto Rican cuisine. The word tembleque means "to shiver," referring to its jiggling, jello-like appearance. visit website