6/12: Argentina v Nigeria, USA v England

First things first, we're starting off the day with a fully Argentinean breakfast of maté and alfajores.
Since both Argentina and Nigeria are marvelously carnivorous nations (and we like carnivorous nations), tying their cuisines together in a single dish is fairly simple. The national dish of Nigeria, suya, is a grilled meat similar to the Argentinean parrillada and nicely accented by the flavors of Argentinean chimichurri.
Moving on to the finale, we've taken the old sayings about being as "American as Apple pie" and all the various jokes regarding the British and their tea, and incorporated them into a single dessert. Except, apples aren't in season and that wouldn't make a very good pie - so we're using Texas peaches, which are now at the height of their succulent flavor. Besides, it doesn't get any more American than the Texas Hill Country. And don't worry, we're not putting tea in the pie - we're putting it in the ice cream!
Suya
1 lb beef such as sirloin, cut into thick cubes
1 C peanuts
3 cloves garlic, minced
1 tsp cayenne pepper
1 tsp paprika
1 tsp salt
1/2 tsp ground ginger
1 red onion, cut into chunks
If using peanuts, grind them up into a chunky paste and add the spices. Rub the spicy peanut mixture into the meat and let marinate at least 30 min. Skewer the beef with thick slices of onion and toss on the parrilla!

Chimichurri
1 large bunch parsley
8 cloves garlic
3 T minced red onion
5 T red wine vinegar
1/2 tsp dried oregano
1 C olive oil

Add parsley and garlic to food processor and pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pulse in the oil until mixed nicely. Salt and pepper to taste. I prefer using my immersion blender for more control because this can get mushy quickly.

Texas Peach Pie

Crust:

2 2/3 C AP Flour

2 tsp sugar
3/4 tsp salt
1 stick (4 oz) butter
1/2 C + 1 T lard or shortening
1/2 C ice water
* I also like to grate in some fresh nutmeg
Filling:
3 1/2 lbs peaches (~8)
3/4 C sugar
1 1/2 T fresh lemon juice
1/4 C + 1T AP Flour
1 1/2 T butter
Egg wash: 1 yolk whisked with 2T water

Oven: 400F
Whisk together the dry ingredients and then cut in the butter, then knead in the shortening until it resembles a coarse meal. Knead in the ice water slowly until dough comes together.
Cut the dough in half, wrap in two disks and refrigerate until firm ~30 min.
Peal the peaches by blanching (boiling water for ~1 min and then placing in ice water) and cut into 3/4 in wedges. Toss the slices with sugar, juice and flour. As you can see, I decided to add some blueberries since they are in season.
Roll out the bottom crust, place in pie shell, add peaches and top with the butter, cut into slices.
Place the top pie crust on in your design of choice (I prefer the traditional lattice top) and brush with egg wash. 
Bake ~30 min, reduce temperature to 375, cover the edges with foil and bake for ~35 min longer or until filling is bubbling and crust is golden.

Earl Grey Ice Cream
2 C milk
1 C cream
3/4 C sugar
6 Earl Grey tea bags
5 yolks
Scald the milk, remove from heat and steep the tea until it reaches desired flavor ~1 hr. Cover the milk with plastic wrap so no crust forms.
Scald the Earl Grey milk and cream, then use to temper the yolks and sugar. Return to heat and cook, whisking constantly until it coats the back of the spoon. Cool completely and then mix in ice cream maker.

Prefer to eat out instead? Our Houston dining guide tells you where and why.