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Showing posts with label Cuisine. Show all posts
Showing posts with label Cuisine. Show all posts
Wednesday, August 10, 2011
Sushi Japanese Cuisine Delivery From Restaurants And Bar In Central London UK On The Internet
Wednesday, August 3, 2011
Italian Cuisine
Italian cuisine is as varied as the regions of Italy. Although Italy was officially unified in 1861, the food reflects the cultural variety of the country’s regions with culinary influences from Greece, Roman, Gallic, Germany, Turkish, Hebrew, Slavic, Arab, Chinese and other civilizations. In this sense, there really is no one Italian cuisine because each area boasts of its own specialties. Not only is the food of Italy highly regionalized, but a high priority is also placed on the use of fresh available produce.
Although traditional Italian dishes vary by region, they also do not follow strictly to a North/South pattern either. The north tends to use more butter, creams, polenta, mascarpone, grana padano and Parmigiano cheeses, risotto, lasagna and fresh egg pasta, while the south is more tomato and olive oil based cooking, along with mozzarella, caciocavallo and peconrino cheeses, and dried pasta. Coastal and central regions often use tortellini, ravioli and prosciutto in their cooking. Even pizza varies across the country. In Rome the crusts are thin and cracker-like, while Neapolitan and Sicilian pizzas have a thicker crust.
For most Italians, pasta is the first course in a meal with the exception of the far north where risotto or polenta is the norm. Vegetables, grains and legumes play a regular part of many Italian diets with meat often not being a regular part of everyday meals, Olive oil is usually seen in its dark green state (from its first pressing) in the south, where in the north a more refined, golden oil is seen.
Basically, Italian cuisine consists of a combination of vegetables, grains, fruits, fish, cheeses and a some meats, with fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). La cucina povera, the food of the poorer Italian people of the southern coastal area, has shaped a diet popular for centuries but now there is a resurgence of this "poor people's food", the Mediterranean diet, which is now being touted as the model around which we should restructure our eating habits.
Breakfast is considered a minor meal in Italy, often consisting of nothing more than a bread roll and milky coffee (café latte). Traditional lunches tend to be larger, have several courses and are eaten slowly. Italian children don't go to school in the afternoon, and because of the heat, many small businesses close from midday until about 4pm which makes lunch the social meal of the day.
The traditional menu structure in Italy consists of basically eight courses, but the long traditional Italian menu is typically kept for special occasions such as weddings, with everyday fare including only the first and second courses, with the side dish being served with the second course. As an exception to this order, a unique course, Piatto unico, can replace the first or second course with, for example, pizza.
The traditional menu consists of:
1. ANTIPASTO – which are hot or cold appetizers, literally it means “before the pasta”; consists of a varied combination of colorful foods. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, placed around the edges of the serving dish. Salami, mortadella, coppa and zampone, manufactured meat products, are common in antipasti. The artistry of the food is as important to Italians as the taste. For example the reddish colour of salami provides a good contrast to the green lettuce. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also common servings, as are mushrooms (fungi) seasoned with salt, pepper and lemon juice.
2. PRIMO (first course) – which usually consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. There are many types of pasta, each type usually named after its shape with common types including spirali (spirals), farfalle (butterflies; sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and conchiglie (shells). Different shapes are supposed to be better with the different types of sauces. Spirals are two strips of pasta twirled around each other and are used with the heavier sauces, such as those containing minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide diameter and grooves (or lines) on the outside. The grooves are supposed to hold the sauce onto the pasta, meaning that this pasta is good with runnier sauces. Then there is the group of pasta made up of long thin strands, which includes the most common type of pasta, spaghetti. Typically you eat this type of pasta by coiling its long thin strands around a fork. Other long thin pastas are tagliatelle, fettuccine and linguini, which are all varieties of flattened spaghetti. Extremely thin strands of pasta are called vermicelli (meaning 'little worms'). Yet another group of pasta is made of flat sheets (lasagna) or tubes (cannelloni), which are either layered or stuffed with meat and cheese fillings. Some pastas have 'pockets' to hold the sauce inside them instead of outside like ravioli or tortellini, which are soft sheets of pasta rolled around meat or cheese. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente ('to the teeth', meaning still a tiny bit hard in the centre. It is then served immediately in a bowl with sauce or cheese.
3. SECONDO (second course) – this is usually the main dish of fish or meat. Veal, pork and chicken are traditionally the most common and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on special occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.
4. CONTORNO (side dish) – this may be a salad or cooked vegetable. Salad is traditionally served with the main course. Common vegetables are beans (greens and pulses), potatoes (often sautéed), and carrots as well as salads.
5. FORMAGIIO AND FRUTTA (cheese and fruit) – this is the first dessert course and the fruit and cheese are usually served together. Grapes, peaches, apricots and citrus fruits are a major product of Italy's agricultural industry and are common.
6. DOLCE (dessert) – the cakes and cookies course Italians produce many sweet desserts and 'sweet treats', including Amaretti, almond-flavoured meringues, which Australians call macaroons, Panforte, a sweet semi-hard 'strong bread' based on nuts and containing dried fruit (a classic Christmas treat from Siena), and. Pannettone, a very rich bread-cake (another Christmas treat).
7. CAFFÉ (coffee) – which is usually espresso coffee
8. DIGESTIVE (liqueurs) – which may be grappa, amaro, or Limon cello. The wine industry has been important to Italy for centuries and the most common drink associated with Italy is wine. Until recently, and even now in the countryside, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is usually watered down with mineral water. Before dinner many Italians drink an amaro (bitter) to stimulate the digestive system, while after dinner they may drink sweet wines, such as marsala (from Sicily). Children are also sometimes given Marsala, beaten with a raw egg and sugar into zabaglione, to strengthen them.
PIZZA
Modern pizza has evolved from pizzas made by peasants in Naples, Italy, but more than a few Mediterranean peoples can claim to have 'invented' the pizza. In ancient times many civilizations created dishes of flat bread with various herbs and toppings. As a staple for the poor, it was a matter of necessity that food could be eaten without utensils, and that the 'plate' it was served on could be eaten as well. They made a bread crust from flour, water and yeast, topped it with olive oil, herbs, cheeses, sometimes even leftovers, and baked the whole thing in a stone oven.
Given that most pizza connoisseurs today consider the tomato sauce to be the key ingredient, it may be surprising that pizza pre-dates the introduction of tomatoes to Europe. Tomatoes reached Italy by way of Spain in the early 1500s but were thought to be poisonous. It was several decades later that tomatoes topped a flatbread in the form of a pizza.
Italian cuisine is very popular in all its forms and is imitated all over the world. Look for a few Italian recipes on June’s Recipes page, and visit our Marketplace to find Italian cookbooks and herbs and spices to make your families Italian dishes more authentic.
Although traditional Italian dishes vary by region, they also do not follow strictly to a North/South pattern either. The north tends to use more butter, creams, polenta, mascarpone, grana padano and Parmigiano cheeses, risotto, lasagna and fresh egg pasta, while the south is more tomato and olive oil based cooking, along with mozzarella, caciocavallo and peconrino cheeses, and dried pasta. Coastal and central regions often use tortellini, ravioli and prosciutto in their cooking. Even pizza varies across the country. In Rome the crusts are thin and cracker-like, while Neapolitan and Sicilian pizzas have a thicker crust.
For most Italians, pasta is the first course in a meal with the exception of the far north where risotto or polenta is the norm. Vegetables, grains and legumes play a regular part of many Italian diets with meat often not being a regular part of everyday meals, Olive oil is usually seen in its dark green state (from its first pressing) in the south, where in the north a more refined, golden oil is seen.
Basically, Italian cuisine consists of a combination of vegetables, grains, fruits, fish, cheeses and a some meats, with fowl and game usually seasoned or cooked with olive oil (with the exception of the far north). La cucina povera, the food of the poorer Italian people of the southern coastal area, has shaped a diet popular for centuries but now there is a resurgence of this "poor people's food", the Mediterranean diet, which is now being touted as the model around which we should restructure our eating habits.
Breakfast is considered a minor meal in Italy, often consisting of nothing more than a bread roll and milky coffee (café latte). Traditional lunches tend to be larger, have several courses and are eaten slowly. Italian children don't go to school in the afternoon, and because of the heat, many small businesses close from midday until about 4pm which makes lunch the social meal of the day.
The traditional menu structure in Italy consists of basically eight courses, but the long traditional Italian menu is typically kept for special occasions such as weddings, with everyday fare including only the first and second courses, with the side dish being served with the second course. As an exception to this order, a unique course, Piatto unico, can replace the first or second course with, for example, pizza.
The traditional menu consists of:
1. ANTIPASTO – which are hot or cold appetizers, literally it means “before the pasta”; consists of a varied combination of colorful foods. The most popular ingredients are melon or tomatoes served with prosciutto cut into very thin slices. Lettuce, such as the slightly bitter endives or rocket, or other green leaves, such as the aniseed-tasting fennel, are typically used as a garnish, placed around the edges of the serving dish. Salami, mortadella, coppa and zampone, manufactured meat products, are common in antipasti. The artistry of the food is as important to Italians as the taste. For example the reddish colour of salami provides a good contrast to the green lettuce. Fish and other seafood may also be used in the antipasti course and, of course, olives and artichokes are also common servings, as are mushrooms (fungi) seasoned with salt, pepper and lemon juice.
2. PRIMO (first course) – which usually consists of a hot dish such as pasta, risotto, gnocchi, polenta or soup, with many vegetarian options. There are many types of pasta, each type usually named after its shape with common types including spirali (spirals), farfalle (butterflies; sometimes described as 'bow-tie-shaped'). Penne (hollow tubes) and conchiglie (shells). Different shapes are supposed to be better with the different types of sauces. Spirals are two strips of pasta twirled around each other and are used with the heavier sauces, such as those containing minced meat and vegetables. Rigatoni is cylinders or tubes, with a wide diameter and grooves (or lines) on the outside. The grooves are supposed to hold the sauce onto the pasta, meaning that this pasta is good with runnier sauces. Then there is the group of pasta made up of long thin strands, which includes the most common type of pasta, spaghetti. Typically you eat this type of pasta by coiling its long thin strands around a fork. Other long thin pastas are tagliatelle, fettuccine and linguini, which are all varieties of flattened spaghetti. Extremely thin strands of pasta are called vermicelli (meaning 'little worms'). Yet another group of pasta is made of flat sheets (lasagna) or tubes (cannelloni), which are either layered or stuffed with meat and cheese fillings. Some pastas have 'pockets' to hold the sauce inside them instead of outside like ravioli or tortellini, which are soft sheets of pasta rolled around meat or cheese. Italians cook pasta of all kinds, whether fresh or dried, in boiling water until al dente ('to the teeth', meaning still a tiny bit hard in the centre. It is then served immediately in a bowl with sauce or cheese.
3. SECONDO (second course) – this is usually the main dish of fish or meat. Veal, pork and chicken are traditionally the most common and are often pan-fried or casseroled. Beef is used as steaks (bistecca), while lamb (agnello) is roasted on special occasions, such as Easter and Christmas. Fish and other seafood are often used as main courses.
4. CONTORNO (side dish) – this may be a salad or cooked vegetable. Salad is traditionally served with the main course. Common vegetables are beans (greens and pulses), potatoes (often sautéed), and carrots as well as salads.
5. FORMAGIIO AND FRUTTA (cheese and fruit) – this is the first dessert course and the fruit and cheese are usually served together. Grapes, peaches, apricots and citrus fruits are a major product of Italy's agricultural industry and are common.
6. DOLCE (dessert) – the cakes and cookies course Italians produce many sweet desserts and 'sweet treats', including Amaretti, almond-flavoured meringues, which Australians call macaroons, Panforte, a sweet semi-hard 'strong bread' based on nuts and containing dried fruit (a classic Christmas treat from Siena), and. Pannettone, a very rich bread-cake (another Christmas treat).
7. CAFFÉ (coffee) – which is usually espresso coffee
8. DIGESTIVE (liqueurs) – which may be grappa, amaro, or Limon cello. The wine industry has been important to Italy for centuries and the most common drink associated with Italy is wine. Until recently, and even now in the countryside, most Italians would make their own red or white house wine after the grape harvest. This would be drunk at every lunch and dinner. Even children are given wine to drink, but it is usually watered down with mineral water. Before dinner many Italians drink an amaro (bitter) to stimulate the digestive system, while after dinner they may drink sweet wines, such as marsala (from Sicily). Children are also sometimes given Marsala, beaten with a raw egg and sugar into zabaglione, to strengthen them.
PIZZA
Modern pizza has evolved from pizzas made by peasants in Naples, Italy, but more than a few Mediterranean peoples can claim to have 'invented' the pizza. In ancient times many civilizations created dishes of flat bread with various herbs and toppings. As a staple for the poor, it was a matter of necessity that food could be eaten without utensils, and that the 'plate' it was served on could be eaten as well. They made a bread crust from flour, water and yeast, topped it with olive oil, herbs, cheeses, sometimes even leftovers, and baked the whole thing in a stone oven.
Given that most pizza connoisseurs today consider the tomato sauce to be the key ingredient, it may be surprising that pizza pre-dates the introduction of tomatoes to Europe. Tomatoes reached Italy by way of Spain in the early 1500s but were thought to be poisonous. It was several decades later that tomatoes topped a flatbread in the form of a pizza.
Italian cuisine is very popular in all its forms and is imitated all over the world. Look for a few Italian recipes on June’s Recipes page, and visit our Marketplace to find Italian cookbooks and herbs and spices to make your families Italian dishes more authentic.
A great resource for your family meals is the new e-cookbook, "Good Cooking Central Cookbook". It offers easy-to-prepare, delicious family-tested recipies. Available at: http://www.goodcookingcentral.com/good_cooking_central_002.htm
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Saturday, May 14, 2011
Filipino Cuisine - A Different Appetizing Experience
Filipino cuisine is actually a scrumptious great flavor along with the influences of the Americans, Spanish, Chinese and Asian blends. Most Filipino people are competent in cooking some of the finest cuisines, mixed with added creativities and a few list of ingredients to prepare usual dishes having their unique signature style of food preparation.
Filipinos admire watching other family members cook as well as take part in cooking conventional dishes. Filipinos even bring their particular know-how even on other countries around the world. You will discover some essential rules to master when preparing a handful of the sought after Philippine dishes.
Filipinos are recognized for their hospitality specifically when welcoming their visitors on their houses. These people appreciate revealing their cooking experience with other people and attract them to travel to the Philippines in order to experience the special meals served in countless dining places and cafes across the country. The good thing is, even within the U.S., individuals can head to a place that provides delightful Filipino foods known as the Pinoy Cuisine, which serves a couple of the ideal Philippine cuisine in this article.
• Adobo
The world well-known Filipino dish adobo, knowing how to cook this dish is important for Filipinos specifically those Filipinos are living in abroad. The procedure is quick by just marinating the chicken or even pork softly with blend of soy sauce, vinegar, crushed garlic, bay leaf and pepper till it tender. Later on it's cooked properly and slowly pan-fried as a way to acquire the delicious crispy flavor.
• Lechon
Lechon is definitely a conventional menu for each Filipino occasion. It's a suckling roasted pig grilled over live hot coals right until the whole skin will become juicy and crispy. Lechon is served with sauce or gravy made from the pig's liver organ. This dish is usually dished up as the main attraction especially during functions such as wedding ceremonies, birthdays or even corporate gatherings.
• Grilled Seafood
Pinoy enjoy grilled foodstuffs. The grilling of seafoods as well as meats are basic and won't demand extravagant ingredients when it comes to marinating. One finest Filipino cuisine is the grilled milkfish or whole calamari. It's then filled with tomatoes, onions, pepper and salt before sewing them up utilizing kitchen twine. Next, grill them over the griller and serve hot to make sure you appreciate the delectable taste mixed with boiled vegetables at the same time.
• Bulalo
Maybe it is one of the finest served dishes when visiting your preferred Filipino fine dining as well. Bulalo is actually a beef stew with the beef bone marrow. The bone marrow incredibly taste good specifically the hot soup that may be eaten combined with the favorite rice. It includes complete veggies such as potatoes, cabbage and string beans.
Virtually all talks of Filipino cuisine foods create them delectable. Keep in mind; try heading to a couple of the perfect spots away from Philippines including Pinoy Cuisine in Atlanta in order to experience a taste of these luscious recipes.
Filipinos admire watching other family members cook as well as take part in cooking conventional dishes. Filipinos even bring their particular know-how even on other countries around the world. You will discover some essential rules to master when preparing a handful of the sought after Philippine dishes.
Filipinos are recognized for their hospitality specifically when welcoming their visitors on their houses. These people appreciate revealing their cooking experience with other people and attract them to travel to the Philippines in order to experience the special meals served in countless dining places and cafes across the country. The good thing is, even within the U.S., individuals can head to a place that provides delightful Filipino foods known as the Pinoy Cuisine, which serves a couple of the ideal Philippine cuisine in this article.
• Adobo
The world well-known Filipino dish adobo, knowing how to cook this dish is important for Filipinos specifically those Filipinos are living in abroad. The procedure is quick by just marinating the chicken or even pork softly with blend of soy sauce, vinegar, crushed garlic, bay leaf and pepper till it tender. Later on it's cooked properly and slowly pan-fried as a way to acquire the delicious crispy flavor.
• Lechon
Lechon is definitely a conventional menu for each Filipino occasion. It's a suckling roasted pig grilled over live hot coals right until the whole skin will become juicy and crispy. Lechon is served with sauce or gravy made from the pig's liver organ. This dish is usually dished up as the main attraction especially during functions such as wedding ceremonies, birthdays or even corporate gatherings.
• Grilled Seafood
Pinoy enjoy grilled foodstuffs. The grilling of seafoods as well as meats are basic and won't demand extravagant ingredients when it comes to marinating. One finest Filipino cuisine is the grilled milkfish or whole calamari. It's then filled with tomatoes, onions, pepper and salt before sewing them up utilizing kitchen twine. Next, grill them over the griller and serve hot to make sure you appreciate the delectable taste mixed with boiled vegetables at the same time.
• Bulalo
Maybe it is one of the finest served dishes when visiting your preferred Filipino fine dining as well. Bulalo is actually a beef stew with the beef bone marrow. The bone marrow incredibly taste good specifically the hot soup that may be eaten combined with the favorite rice. It includes complete veggies such as potatoes, cabbage and string beans.
Virtually all talks of Filipino cuisine foods create them delectable. Keep in mind; try heading to a couple of the perfect spots away from Philippines including Pinoy Cuisine in Atlanta in order to experience a taste of these luscious recipes.
Loi Perez has been involved with online marketing for nearly 3 years and likes to write on various subjects. Come visit his latest website which discusses of filipino restaurant atlanta and filipino cuisine for the owner of his own business.
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Friday, April 29, 2011
Taste the Costa Rican Cuisine; A Tropical Blend of Flavors
Spices like annatto, oregano, nutmeg, pepper, coriander, saffron, thyme, sauces like Worcestershire, soy, and Lizano, oils like vegetable oil and olive oil and ingredients like corn, sweet potatoes, cassava, beans, are all used in Costa Rica food. Rice is a very important part of Costa Rican diet and so are beans.
Apart from a huge variety of veggies, Costa Rica definatelly has good meats. Excellent beef from the local cows, abudance of really good local chicken and of cource fresh, high quality seafood.
Let's see what the Costa Ricans are eating, bite by bite.
Appetizers are known as bocas in the land of Costa Rica. These are served usually with drinks. These are often distributed free of cost. Even if they are priced it is kept at a bare minimum.
There are some very popular varieties of bocas available. Some of them are:
Tamales- these are cornmeal patties with a stuffing and it is wrapped and then steamed inside banana leaves.
Gallos - tortillas are very common in Costa Rica. Gallos are the tortillas heaped with meat, chicken, beans and lots of cheese.
Ceviche- this is a salad that acts as an appetizer. It is made from marinated seafood.
Patacones- these are fried green plantains that come in the form of chips.
Fried yucca- very popular, close to our french fries.
Tacos- filled in with lots of ingredients, chicken, guacamole and sauces.
Empanadas- breaded goods and pies.
The salads are as interesting as the appetizers. The common varieties of Costa Rican salads are made from tomato bits, onion rings, shredded cabbage, diced red or green peppers, a little cilantro with the seasoning done with lime juice and a little sprinkling of salt.
The Main Dishes are not only tasty and filling but also healthy. The spices are additives enrich the food yet keep it healthy.Some of the popular main dishes are:
Gallo Pinto- made from beans mixed with rice flavored with coriander, onions and some Worcestershire sauce.
Casados- is another dish that is a part of the daily diet of the Costa Ricans. This is a main course meal prepared from beans, rice, pork or chicken with some lettuce, cabbage, tomato salad and some dried plantains.
Frito- is a stew made from pork
Mondongo- a beef stomach soup
Barbudos- an omelet made from string beans
Soups are also an integral part in the Costa Rican diet. The most commonly prepared soups of Costa Rica are the Bacalao that is the cod soup, the Bean Soup, the Mondongo or the beef stomach soup, the Olla de Carne that is the Costa Rican beef soup, the Sopa de Albondigas or the soup that is made of meat balls, the Sopas de Leche or the Tortilla soup and the Sopa de Pescado that is the fish soup.
Besides the main dishes and soups there are also a number of sweet dishes and candies that are fascinating.Here are some of the wonderful desserts of Costa Rica:
The Cono Capuchino is an ice-cream cone with chocolate topping, flan is cold caramel custard, dulce de leche is a syrup made from boiled milk and sugar.
The thicker variety is known as the Cajeta and this is fudgelike and absolutely delicious.
Then there are the Mazamorra, which is a corn starch pudding, milanes are chocolate candies.
The Pan de Maiz is a type of sweet bread made from corn and the queque seco is a pound cake.
The Melcocha is a candy that is made from raw sugar and there is also the torta chilena, which is a multilayered cake full of dulce de leche.
Costa Rica drinks do more than just quenching ones thirst.
The most favorite costa rican drink is of course Coffee. High quality, nativelly cultivated and strong, on asking for milk coffee or 'cafe con leche' you will be offered coffee that is a strong blend of coffee and milk mixed in equal proportions. When you wish to have black coffee you need to ask for 'cafe sin leche'.
A very popular traditional drink of Costa Rica is Agua Dulce. This drink is made from sugarcane that is not strained or bleached.
The native fruits like mango, tamarindo, papaya, etc., are used to make fresh Fruit Juices. You can have these juices with milk or water.
Costa Rica makes good quality Gin and Vodka, moderate quality Rum and poor quality Whiskey. The mixture of coke and rum goes down very well with the locals in Costa Rica.
You can also try the native costa rican Beer, very popular among the natives, Imperial.
Home style cooking dominates the scene in Costa Rica with most people preferring simple dishes. However, the meals are wholesome, nutritious and priced reasonably, especially beef and seafood. People of Costa Rica love eating and so will you, if you try their wonderful, exotic cuisine.
For more information on the fascinating land of Costa Rica, visit In Costa Rica
Guide
Find out more about the Costa Rican Cuisine and get some Recipe Ideas at In Costa Rica Guide
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Thursday, April 7, 2011
Cuban Cuisine And Spicy Chicken Dinners
With influences from a variety of diverse cultures including African, Arabic, Chinese, French, and Spanish, typical Cuban cuisine relies on a few key spices to create an array of flavorful foods including many wonderful chicken dinners.
The basic spices you will need for making Cuban inspired dishes with chicken include bay laurel leaves, cumin, garlic, oregano, and salt and ground black pepper. You will also discover that several Cuban meals use a base of sofrito for flavor, which is a combination of onions and green peppers with garlic, oregano, and pepper all quickly fried in olive oil.
Pan Fried Chicken
Use sofrito with chicken casseroles, in other meat, fish, or poultry dishes, and also with black beans or in soups and stews or with recipes including tomato sauce. You can also make a simple mojo, which is a light sauce often used to coat and flavor meats like chicken that is made of garlic, olive oil, onion, and oregano.
Alternatively, marinating seasoned chicken first in citrus juices like lime or orange juices and then allowing it to slowly roast will result in a delectable flavor and incredibly tender meat that falls off the bone.
To add to your chicken dinners you might also want to serve a few side dishes of different root vegetables marinated in mojo, a spicy sauce made from raw onions, garlic, hot olive oil, cumin, and lemon juice. You can also serve rice, beans, corn, or a light salad consisting of sliced tomatoes, onions, and a few greens with any Cuban cuisine.
For an interesting and filling casserole, combine herbs and spices like sweet paprika, cumin, allspice, cilantro, thyme, salt, and pepper with onions, red bell peppers, jalapenos, garlic, tomatoes, lime juice, olive oil, chorizo, and white rice with chicken breasts or thighs.
Spicy Cuban Chicken and Vegetables Recipe
What You Need
12 small chicken drumsticks (about 1 1/2 pounds) 3 bell peppers, cut into 1/2 inch wedges 3 cups butternut squash, cut into chunks 1 1/2 cups orange juice 1 cup cilantro, chopped 2 tablespoons olive oil 1 tablespoon ground cumin 1 tablespoon garlic, minced 2 teaspoons dried oregano Salt and black pepper to taste
How to Make It
Preheat the oven to 475 degrees Fahrenheit.
Line 2 baking bans with nonstick aluminum foil and arrange half of the chicken, bell peppers, and butternut squash in each pan.
In a medium sized mixing bowl whisk together the orange juice with the cilantro, olive oil, cumin, garlic, oregano, and salt and black pepper to taste.
Pour all but 1/4 of the orange juice mixture over top of the chicken and vegetables and toss to coat well.
Roast the chicken and vegetables for 15 minutes. Remove the pans from the oven and toss to coat the ingredients well. Roast for another 15 minutes or until the chicken is no longer pink inside and all the vegetables are tender.
Drizzle the remaining orange juice mixture on top of the spicy Cuban chicken and vegetables dish just before serving.
Serves 6
Cuban Cuisine And Spicy Chicken Dinners
Vary the way you make fried chicken each time for new flavors and textures using different spices and ingredients for coating the meat. Chicken fried steak will always be an old fashioned family favorite that is easy to make and needs few ingredients to create a filling meal.
SouthernFriedChickenRecipe.com When it has to be Real Fried Chicken
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Thursday, October 28, 2010
Maltese Recipes and Cuisine
Today, the Maltese people enjoy a varied Mediterranean cuisine, particularly influenced by Italian cuisine. Malta however has many historic links with other countries, and many other influences can be seen in Maltese cuisine, for example, Moorish influences.
Some popular Maltese dishes include:
- Aljotta - A fish soup containing garlic, herbs and tomatoes that is often served with rice.
- Brodu - A broth containing meat (beef or chicken usually) and vegetables, and served with pasta.
- Kusksu - A thick soup made from chicken stock, and containing broad beans, pasta beads (known as "kusksu"), onions, tomato paste and garlic.
- Minestra - A thick vegetable soup, particularly popular in Winter, and usually eaten with crusty Maltese bread known as "hobza".
- Soppa ta' l-armla - Literally translated, "soppa ta' l-armla" means "widow's soup", the dish supposedly having gots its name because neighbors donated it poor widows living in their communities. Soppa ta' l-armla is a thinner version of minestra (vegetable soup), but with the addition of fresh gbejniet (small, round cheeses, made from sheep's milk) which melt in the soup, and raw eggs added at the end to coagulate the soup.
- Bigilla - A traditional bean dip made from mashed dried broad beans with seasonings and optionally chili.
- Kapunata - The Maltese version of ratatouille. Served hot or cold, and even used as a pizza topping.
- Mqarrun il-Forn - Baked macaroni with bolognese sauce and egg. Bacon and peas are added in some versions of the recipe, and the dish is usually topped with a layer of grated cheese or bescamella (white sauce).
- Timpana - A pastry covered version of Mqarrun il-Forn (baked macaroni). A small amount of ground (minced) beef, and sometimes hard-boiled eggs, are added, then then the whole thing is encased in a pastry crust.
- Ross il-Forn - Baked rice. This dish is similar to Mqarrun il-Forn, but with rice instead of macaroni (water is added before cooking), and the addition of curry.
- Ravjul - The Maltese version of ravioli, filled with ricotta and parsley (and sometimes spinach), or with minced meat. The dish is covered with a tomato sauce and topped with cheese.
- Bragjoli - A thin slice of beef surrounding a mixture of breadcrumbs, bacon, eggs and cheese.
- Fenkata - Rabbit served in tomato sauce or gravy. The meat is usually light fried and then simmered as a casserole for several hours.
- Laham taz-ziemel - Stallion meat with white wine sauce.
- Lampuka - Mahi-mahi, a white fish. It can be eaten pan-fried with olive oil, oven-baked with a tomato and wine sauce, or made into fish pies.
- Qargha Baghli - Stuffed marrows with ground (minced) beef and parsley. They can be baked or made into a creamy soup.
- Zalzett tal-Malti - A traditional Maltese sausage made from pork and flavored with black peppercorns, coriander seeds, parsley, sea salt, and sometimes garlic. There are varieties which are dried and others that are eaten fresh.
- Imqaret - A deep-fried pastry filled with dates.
- Pastizzi - Pastry stuffed with ricotta or a mushy pea mixture.
- Figolla - An icing-coated biscuit stuffed with sweet ground almonds. It is traditionally eaten at Easter, and made into shapes such as a fish, a lamb, a heart, etc.
- Helwa tat-Tork - "Turk's sweet" - The Maltese version of Halva.
- Kwarezimal - Biscuits, traditionally eaten during Lent.
- Pudina ta' l-Hobz - Bread pudding. Pudina ta' l-Hobz is made from stale bread, soaked in water over night, and milk, cocoa, sugar, dried fruit, nuts, and sometimes liqueurs, are then added.
- Qaghaq ta' l-Ghasel - A light pastry ring made with honey or treacle. Originally eaten at Christmas, but now popular all year round.
Originally published at http://www.recipesmaniac.com/cook_maltese.php - visit this site for more information, photographs and cook books.
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Thursday, August 26, 2010
Indian fish curry, fried tomato bar, shaan Khan, New Indian Cuisine
How-Loup with a spicy tomato sauce shaan Khan, the head chef of Rajput, Harrogate. I share the kitchen for over 14 years and finally decided on a secret. www.rajput.co.uk info@rajput.co.uk
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Tuesday, April 20, 2010
Episode # 02 - Sausage and Beans, Tuscan style (2 of 2) - Italian cuisine
Sausage with "Fagioli sage" (beans in a spicy tomato sauce). www.underthetuscangun.com recipe for sausages with "sage beans (beans in a spicy tomato sauce) Ingredients: 8 sausages (pork or turkey). 1 pound tomatoes. 2 cans (15 ounces) white beans 5 cloves of garlic 3 red bell pepper 5 bay leaves 2 handfuls of parsley Salt, pepper, olive oil Ingredients: 6 Prep. Duration: 10 minutes Cooking time: 30-40 minutes with the ingredients of your preparation. isvery important and is a great help to be on a calendar. Wash the tomatoes and parsley, then chop. Wash, peel the beans, garlic and remove from pan. Cooking. Put your sausages in the oven and start cooking. Start the garlic in a pan with a tablespoon of olive oil pan medium-high, and if it is golden brown, add the chopped tomatoes ... Salt, pepper and paprika. Stir for a fewMinutes, then for a little 'heat, cover pan with lid and cook for about ten minutes. Check the sausage and back. If the sauce starts to become thick white beans and add the bay leaves, stir well and simmer for ten minutes. The sausages should be ready now, remove from oven and place in pot with the beans and tomatoes. Cut your sausages in half and add to the sauce ... simmer for about 15-20Minutes ... if ...
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Friday, February 26, 2010
West African Cuisine - Yams
Sweet potatoes are common staples in West Africa, Asia, Latin America and Oceania. Although North Americans, sweet potatoes, potatoes, seen as the subject is that this version is a tube of rice that grows underground and is used for different types of dishes. They are usually brown in color, has a tough outer skin (but milder when cooked) and are available in different shapes and sizes. The recipes that follow show the various uses of sweet potatoes and dishes that are enjoyed by the whole family.
Warning:Manipulation of sweet potatoes, in particular, within starches should be done carefully. When it comes into contact with the skin (except on the palms or fingers), it must itch.
Yam porridge Basic
Ingredients: Yam I mean, salt.
Preparation: Cut yam and cut into slices and remove the skin. Dip slices of sweet potatoes in water to wash, but) in order to avoid fast (fade. Put the slices of Yam washed in a pot and fill with water, add just above the YamsSalt and bring to boil. Sweet potatoes are ready when they are soft. To test another fork through it and if it comes through clean, ready to eat. Drain excess liquid and can be served hot with stew or soup. [Serves 2-4]
Fries:
Ingredients: Yam I mean, oil, salt
Preparation: the sweet potato into thin slices and remove the skin. Dip slices of sweet potatoes in water to wash, but) in order to avoid fast (fade. Yams Put in a roastingBowl and sprinkle with salt to taste (you can also add other ingredients to make) is more flavor. Fill a pan with oil until it warms up and is careful to separate segments of the sweet potato-filled bowl. Develop a medium heat and fry on both sides for five minutes or until golden brown. Garnish with hot stew or fried eggs and tomatoes. [Serves 2-4]
Pounded yam
Ingredients: Yam I mean;Sale
Preparation: Cut yam and cut into slices and remove the skin. Dip slices of sweet potatoes in water to wash, but) in order to avoid fast (fade. Put the slices of Yam washed in a pot and fill with water only to the quantity of potatoes, yams salt and bring to boil. Are ready when they are soft. To try another fork through it and if it comes through clean, ready to eat. excess liquid can drain and clean a mortar. with a pestle, she begins to beat so hard and Yamas possible before it) to a smooth and dense clusters (similar to pasta. Serve hot with a vegetable soup. [Serves 2-4]
Yam vegetable broth:
Ingredients: Yam Media chopped 2 bags of washed spinach (), I medium onion (chopped) 4 tomatoes (chopped) 2 small red bell pepper (chopped), fresh or dried fish, palm oil, ground shrimp, spices (curry powder , thyme, pepper), salt and spices to taste.
Preparation: Boil the sweet potatoes (after cutting andwash) in a saucepan. Add the fresh or dried fish, onions, tomatoes, peppers, ground crayfish, spices and seasonings and simmer until the sauce into a thick broth. Add the chopped spinach and mix well and in depth. Cook for another ten minutes or until potatoes are soft. Serve hot. [Serves 2-4]
5. Yam porridge:
[Recipe Same as above but without the spinach.]
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