This soup is one of the best soups I have ever had. Recipes could be used in two different ways. There could be a home cook recipe, and a restaurant recipe. The recipes could look different by just one simple ingredient. The home cook recipe is this: 1lb Italian sausage (mild sausage), 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices, 1 large onion, chopped 1⁄4 cup bacon bits (optional), 2 garlic cloves, minced, 2 cups kale or 2 cups swiss chard chopped, 2 (8 ounce) cans chicken broth, 1 quart water, 1 cup heavy whipping cream.
Mexican cuisine incorporates the cooking of ancient Aztec and Mayan Indians with ingredients and cooking techniques that originated from all over the world to create its unmistakable flavor. Each region in Mexico has its own type of food. Meat dishes are popular in the north, while in the south more dishes with vegetables and chicken are common. Communities along the sea enjoy a lot of seafood dishes. Some Mexican recipes incorporate influences from South America, the Caribbean and Africa.
4.) A borsch is a soup that is mainly made with beefs which can be served with sour cream and bread. It is related with the cuisine of eastern, central Europe, especially Russia, and other countries which is a style or a method of cooking. It can be either served hot or cold and it is mainly a soup. We can say that this is a soup of Ukrainian origin usually served as an appetizer.
The people at this time ate their eggs either scrambled or sunny side up. Pancakes were generally eaten as a treat on Sunday mornings. The people like to put jams like grape, strawberry, and sometimes powdered sugar on them for a better and sweeter taste. The types of meat eaten during the Elizabethan Era were lamb, beef, mutton, pork, goat, bacon, veal, rabbit, herons, and goose. The “Nobles, gentlemen and merchants sat down to dinner between eleven o’clock and noon, and supped about six in the evening” (Picard 159).
The semidry sausages have following distinguished characters: PH: ranges from 4.6-5.2, Percentage of lactic acid: 0.5-1.3%, Moisture: 45-50%, Moisture protein ratio (MPR) : > 2.3:1 but < 3.7:1, Moisture loss: 8-15%, Moisture: 45-50%, Water activity: 0.90-0.94. Examples: summer sausages, cervelat, Lebanon bologna, metwursts. Method of semidry sausage processing: 1. Raw materials: Good quality meat, generally beef is used for semidry sausage making,
Soul food has a lot of pigs. We have pigs feet, pickled pigs feet, pork , hog maw, hog jowl, ham hocks, and pork ribs. So mostly we eat pig Now here is a soul food you have probably never heard of. It’s called Carolina peas and rice.The dish is made of black eyed peas, rice, chopped onion, sliced bacon, and seasoned with salt. Sometimes instead of bacon, turkey, or ham, is used.
Cuba is famed for its beaches, diving, lifestyle and dancing. But one aspect of the Cuban holiday which is often overlooked is the Cuban cuisine, which is unfortunate because the mixture of cultures combine to make a truly unique combination of flavours and textures. The country 's cultural influences are so diverse as to create a unique flavour to the food - a mix of Spanish, Chinese, African, Portuguese, French and Arabic. Yet these global influences are completed by indigenous local food stuffs - yucca, malanga and boniato are local root vegetables routinely used in Cuban food. The main meats used in Cuban cuisine are chicken, pork and beef (though the latter is subject to rationing as government property, so is harder to find) usually marinated in citrus juices and slowly roasted until tender.
The taste is sweet because of the butter added to the top. Underneath the potatoes are the vegetables which consist of carrots, peas, and corn. Depending on if you brought the vegetables and cut them up yourself or you brought them already together and frozen will change the taste of the middle layer. I usually cut my vegetables up myself so I can control the size and season them myself. The last layer is ground beef which really just depend on how you like to cook ground beef.
DM: Ceviche --- along with other fish dishes --- potatoes (more than 3000 varieties), ají (a native variety of chili), cereals (like maize and quinoa), leche de tigre, fruit (like lúcuma), the native Andean legumes and tubers (like maca and oca) and llama's meat. P: In what way did the history of Peru influence the country's gastronomy? DM: It had a profound influence. As far as I know, the Inca culture prevailed up to the beginning of the sixteenth century --- by then, tubers and roots like potatoes and oca had a central role, along with cereals like quinoa and maize, legumes like tarwi (a native variety of lupin beans), plants like maca, and fruit like banana, avocado, papaya, plums and pineapple. Chilies were highly valued.
Buckhorn Grill at Metreon serves up satisfying portions of steaks, burgers, sandwiches and other American eats. Guests can stop in for lunch and dinner and enjoy hand-prepared meals that contain only top-quality meats and the freshest ingredients available. Each piece of meat features the ideal seasonings, sauces and rubs, then is expertly roasted, charred, grilled or cooked. Start the meal at Buckhorn Grill with a salad, or enjoy one of the small plates, such as the char-roasted tri tip, Bayou pepper salmon and lemon garlic chicken. For the main course, explore the sandwich options, which are all served on house-made French rolls and include char-roasted tri-tip.
When you order a huarache you have to choose between green sauce and red sauce my favorite is the green sauce. The cooks make the huarache from corn tortilla in length, it’s the size of a twelve inch ruler; it is also as wide as half the ruler so about six inches. The huarache has five layers in total, of toppings. The first layer consists of brown pinto beans, which helps the rest of the topping stays in place. After, they add the grill beef and the green sauce it starts to look like a small model of a grassy meadow.
Also, they offer bacon cocktails such as bacon Mary and bacon old-fashioned. Lastly, you will want to finish it with one of their bacon desserts such as their hot, tasty bacon brownie. Slater’s 50/50 is all about being unique. Their vampire dip is a must try when visiting their restaurant. It is a three cheese dip with roasted garlic and artichoke served with pita chips.
Robb 's 125th Street Grill serves home style meals in a warm and charming exposed-brick atmosphere. The manila steamed clams with focaccia bread and the grilled chicken quesadilla wth gooey cheese make for fantastic starters. Juicy burger options include the bacon and melted cream cheese laden Avocado Burger and the Old West Burger with barbecue sauce and golden fried onion rings. Comforting entrees, like the Roast Turkey Dinner with cornbread stuffing and the Meatloaf Plate with mashed potatoes are what Robb 's 125th Street Grill is all about. Robb 's also has a variety of pasta dishes, as well as steak dinners with your choice of delectable toppings.
For authentic Italian cuisine, try La Tavola Trattoria at 992 Virginia Avenue NE. This is a cozy eatery with exposed brick walls, wood floors, and an open kitchen. Pasta favorites are black linguine with calamari and baked manicotti stuffed with beef, pork, and spinach. Seafood lovers may want to try zuppa di pesce, a dish with clams, shrimp, lobster, and calamari. Enjoy Italian gelato or sorbetto for dessert.