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Karađorđeva šnicla
Karađorđe's schnitzel ( sr, Карађорђева шницла/''Karađorđeva šnicla'') is a Serbian breaded cutlet dish named after the Serbian revolutionary Karađorđe. It is a rolled veal or pork steak, stuffed with ''kajmak,'' and then breaded and fried. It is served with roasted potatoes and tartar sauce. The steak is sometimes colloquially referred to as the maidens' dream (''девојачки сан/devojački san''), because of its phallic shape. The dish is a modern invention, created by chef Mića Stojanović in 1959 who, when he needed to prepare Chicken Kiev for a distinguished visitor from the Soviet Union, was faced with lack of poultry. He used veal instead of chicken. However, not fully satisfied with the result, he poured tartar sauce over it, and decorated it with a slice of lemon and pieces of tomato, which at the end resembled the medal of the Order of the Star of Karađorđe, and thus the steak was named. See also * Dishes à la Maréchale * Schnitz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Serbian Karadjordje’s Steak (49153311933)
A tradition is a belief or behavior (folk custom) passed down within a group or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examples include Holiday, holidays or impractical but socially meaningful clothes (like court dress, lawyers' wigs or military officers' spurs), but the idea has also been applied to social norms such as greetings. Traditions can persist and evolve for thousands of years—the word ''tradition'' itself derives from the Latin ''tradere'' literally meaning to transmit, to hand over, to give for safekeeping. While it is commonly assumed that traditions have an ancient history, many traditions have been invented on purpose, whether that be political or cultural, over short periods of time. Various Academic discipline, academic disciplines also use the word in a variety of ways. The phrase "according to tradition", or "by tradition", usually means that whatever informatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Kiev
Chicken Kiev (russian: котлета по-киевски, translit=kotleta po-kiyevski; uk, котлета по-київськи, translit=kotleta po-kyivsky),The common English name for the dish uses the transliteration "Kiev", derived from the Russian "Киев", which became disfavored as a term of reference to the city in English-speaking media after the outbreak of the Russo-Ukrainian War and supplanted by the Ukrainian-derived transliteration "Kyiv". This is analogous to the dish Peking duck, which is derived from "Peking", a similarly-disfavored romanization of Beijing. sometimes known as Chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as ''côtelette de volaille''. Since fillets are often referred to as '' suprêmes'' in professional cookery, the dish is also called ''suprême de volaille ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal Dishes
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cuisine
Serbian cuisine ( sr, српска кухиња / srpska kuhinja) is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in History of Serbia, Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottoman Empire, Ottomans, and Serbia's Balkans, Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains - corn, wheat and oats, than fresh vegetable dishes. Following the abandon of widely practiced pastoral lifestyles, Serbian food emerges through the middle ages heavily dependant not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breaded Cutlets
Breaded cutlet is a dish made from coating a cutlet of meat with breadcrumbs, breading or batter (cooking), batter and either frying or baking it. Breaded cutlet is known as schnitzel in German language, German-speaking countries, cotoletta alla milanese in Italy, escalope in France, ''filete empanado'' in Spain, ''filete empanizado'' in Cuba, milanesa in Latin America, tonkatsu, katsu in Japan and Korea, kotlet schabowy, kotlet in Poland, ''řízek'' in Czech Republic and ''kotleta'' in Post-Soviet states, post-Soviet countries. Chicken fingers Chicken fingers or chicken tenders are an American dish prepared by breading and deep frying the pectoralis minor muscle of the chicken, which is the smaller cut of the chicken breast located along its underside, attached to the ribs. Chicken-fried steak Chicken-fried steak (also known as country-fried steak) is an American breaded cutlet dish that may have originated with German and Austrian immigrants to Texas in the 19th century. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. Stuffed dishes * A-gei * Apam balik * Arancini * Arem-arem * Badrijani * Bakpia Pathok * Ballotine * Bánh bao * Bánh chưng * Bánh lá * Bánh tét * Bánh xèo * Barbajuan * Bhendi fry * Bichak * Blini * Bolani * Boliche * Börek * Botillo * Cachopo * Carimañola * Carpetbag steak * Chả giò * Chatti pathiri * Chaudin – a meat dish from southern Louisiana, it is a sausage-like variant made from ingredients such as spices, pork, rice and vegetables that are sewn up in a pig's stomach, which is then cooked. The dish is sometimes smoked. * Chebureki * Chicken Kiev * Chile relleno * Chiles en nogada * Cordon bleu * Crappit heid – a traditional Scots fish course, consisting of a boil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cachopo (dish)
Cachopo is a dish characteristic of Asturian cuisine. It consists of two large veal fillets and includes ham and cheese, and typically has a side of french fries(known there as "patatas fritas"). The dish is eaten fried and hot after being breaded in eggs and breadcrumbs, and it is usually served garnished with potatoes, peppers, or mushrooms. The first evidence of the cachopo dish is from doctor Gaspar Casal, in the early eighteenth century. There are multiple variables of this dish including fish cachopos, chicken or pork cachopos stuffed with seafood, meat, mushrooms, peppers, cheese, asparagus, etc. See also * Cordon bleu (dish) * Karađorđeva šnicla * Dishes à la Maréchale * Chicken Kiev Chicken Kiev (russian: котлета по-киевски, translit=kotleta po-kiyevski; uk, котлета по-київськи, translit=kotleta po-kyivsky),The common English name for the dish uses the transliteration "Kiev", derived from ... * Breaded cutlet * List of stuf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cordon Bleu (dish)
A ''cordon bleu'' or ''schnitzel cordon bleu'' is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork ''cordon bleu'' is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan- fried or baked. For chicken ''cordon bleu'', chicken breast is used instead of veal. Ham ''cordon bleu'' is ham stuffed with mushrooms and cheese. Name The French term is translated as "blue ribbon". According to Larousse Gastronomique, the ' "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food preparation to a very high standard and by outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron."''Larousse Gastronomies'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
à La Maréchale
''À la Maréchale'' ("marshal-style" in French language, French) is a method of food preparation in haute cuisine. Dishes ''à la Maréchale'' are made from tender pieces of meat, such as cutlets, escalopes, Supreme (cookery), supremes, sweetbreads, or fish, which are treated ''à l'anglaise'' ("English-style"), i.e. coated with eggs and bread crumbs, and Sautéing, sautéed. History and varieties The dish is known since the 18th century at least. It is speculated that it could be associated with the Maréchale de Luxembourg (1707-1787), the wife of Duke of Piney-Luxembourg, Charles-François-Frédéric de Montmorency-Luxembourg (1702–1764) and a major society hostess. According to food historian William Pokhlyobkin, the dish had to be so tender that "even a marshal Marshal is a term used in several official titles in various branches of society. As marshals became trusted members of the courts of Medieval Europe, the title grew in reputation. During the last few centuries ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Order Of The Star Of Karađorđe
Order, ORDER or Orders may refer to: * Categorization, the process in which ideas and objects are recognized, differentiated, and understood * Heterarchy, a system of organization wherein the elements have the potential to be ranked a number of different ways * Hierarchy, an arrangement of items that are represented as being "above", "below", or "at the same level as" one another * an action or inaction that must be obeyed, mandated by someone in authority People * Orders (surname) Arts, entertainment, and media * ''Order'' (album), a 2009 album by Maroon * "Order", a 2016 song from ''Brand New Maid'' by Band-Maid * ''Orders'' (1974 film), a 1974 film by Michel Brault * ''Orders'', a 2010 film by Brian Christopher * ''Orders'', a 2017 film by Eric Marsh and Andrew Stasiulis * ''Jed & Order'', a 2022 film by Jedman Business * Blanket order, purchase order to allow multiple delivery dates over a period of time * Money order or postal order, a financial instrument usually intende ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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