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List Of Meat Dishes
This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, which can be prepared using beef, pork or chicken. Meat dishes The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish. * Anticucho – popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). * Asocena * Baeckeoffe – a French casserole dish prepared using mutton, beef and pork * Barbacoa * Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tails cooked with juniper- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Surf And Turf (1)
Surf and turf or surf 'n' turf is a main course combining seafood and red meat. A typical seafood component would be lobster (either lobster tail or a whole lobster), prawns, shrimp, squid or scallops, any of which could be steamed, grilled or breaded and fried. The meat is typically beef steak, although others may be used. One standard combination is lobster tail and filet mignon. Surf and turf is typically served in steakhouses in the United States, Canada, United Kingdom, and Australia. Surf and turf is sometimes referred to as Reef and beef or Reef 'n' Beef in Australia. Etymology It is unclear where the term originated. The earliest known citation is from 1961, in the ''Los Angeles Times''. History In late 19th-century America, combining large portions of lobster and steak was popular at "show restaurants known as lobster palaces," favored by nouveau riche "arrivistes." This became unfashionable by the 1920s and only regained popularity in the early 1960s. Surf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dog Meat
Dog meat is the flesh and other edible parts derived from dogs. Historically, human consumption of dog meat has been recorded in many parts of the world. During the 19th century westward movement in the United States, ''mountainmen'', native Americans, the U.S. Army, as well as the Confederacy during the American Civil War frequently had to sustain themselves on dogmeat; first to be consumed would be the horses, then the mules, and lastly the dogs. China, Nigeria, Switzerland, and Vietnam, and it is eaten or is legal to be eaten in other countries throughout the world. Some cultures view the consumption of dog meat as part of their traditional, ritualistic, or day-to-day cuisine, and other cultures consider consumption of dog meat a taboo, even where it had been consumed in the past. Opinions also vary drastically across different regions within different countries. It was estimated in 2014 that worldwide, 27 million dogs are eaten each year by humans. Historical practices ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carne Pinchada
Carne pinchada (translation: ''stabbed meat'') is a Nicaraguan dish consisting of meat (such as beef or chicken) marinated in an alcohol sauce, using beer (''Tona or Victoria''), wine, etc. It is usually served on a stick. See also * List of meat dishes * Nicaraguan cuisine Nicaraguan cuisine includes a mixture of indigenous Native American cuisine, Spanish cuisine, and Creole cuisine. Despite the blending and incorporation of pre-Columbian and Spanish-influenced cuisine, traditional cuisine differs on the Pacifi ... References Nicaraguan cuisine Meat dishes Skewered foods {{Nicaragua-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carne A La Tampiqueña
Carne a la tampiqueña is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel from San Luis Potosí, who moved to the port of Tampico, Tamaulipas. Each ingredient was given a meaning. The oval platter represents the Huasteca; the strip of the roasted meat, the Rio Panuco; the green enchiladas, the huasteco field; the white cheese, the purity of the people living in the Huasteca; the guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ..., the fruits of the region; the black beans, both the fertility of the land and the oil boom in the area. See also * List of meat dishes References Further reading *Muñoz Zurita, Ricardo. Pequeño Larousee de la Gastronomía Mexicana. (2013). { ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carimañola
A carimañola is a South American meat-pie in a torpedo-shaped yuca fritter, stuffed with cheese, seasoned ground meat or shredded chicken and fried. It is found in Colombia and Panama. They can be accompanied by suero. Description Fresh cassava is boiled, cooled, mashed and mixed with flour or cornmeal, eggs, salt, and butter until a dough consistency. To construct the fritters, a piece of dough is placed in hand, meat and cheese in the center and form in to 2 inch ball then flatten into an oval. They are then deep-fried. See also * Colombian cuisine * 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 oy ... Panamanian cuisine Colombian cuisine Meat dishes Stuffed dishes Ground meat Savoury pies {{colombia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capuns
Capuns is a traditional food from the canton of Graubünden in Switzerland, predominantly made in the eastern part. They are made from Spätzle dough with pieces of dried meat, such as air-dried beef (Bündner Fleisch) and/or Salsiz, and rolled in a chard leaf. They are boiled in a gravy of bouillon, milk and water and served covered with grated cheese. File:Capuns (Nachbildung).jpg, A close-up view of capuns See also *Maluns, another typical dish of Graubünden *Cabbage rolls A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of stuffing, fillings. It is common to the cuisines of Central Europe, Central, Northern Europe, Northern, Eastern Europe, Eastern and Southeastern Europe and ... References External links Capuns recipe Dumplings Meat dishes Swiss cuisine Culture of Graubünden {{switzerland-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabeza Guateada
''Cabeza guateada'' is a traditional earth oven dish from Argentina made with the head of a cow and condiments. For its preparation, the head, seasoned and protected with a blanket, is cooked in a pit in the ground. See also *Pachamanca Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a '' huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, .... References * Argentine cuisine Earth oven Offal {{Argentina-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kentucky
Kentucky ( , ), officially the Commonwealth of Kentucky, is a state in the Southeastern region of the United States and one of the states of the Upper South. It borders Illinois, Indiana, and Ohio to the north; West Virginia and Virginia to the east; Tennessee to the south; and Missouri to the west. Its northern border is defined by the Ohio River. Its capital is Frankfort, and its two largest cities are Louisville and Lexington. Its population was approximately 4.5 million in 2020. Kentucky was admitted into the Union as the 15th state on June 1, 1792, splitting from Virginia in the process. It is known as the "Bluegrass State", a nickname based on Kentucky bluegrass, a species of green grass found in many of its pastures, which has supported the thoroughbred horse industry in the center of the state. Historically, it was known for excellent farming conditions for this reason and the development of large tobacco plantations akin to those in Virginia and North Carolina i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burgoo
Burgoo is a stew, similar to Irish or Mulligan stew, often served with cornbread or corn muffins. It is often prepared communally as a social gathering. It is popular as the basis for civic fund-raisers in the American Midwest and South. Etymology The term is of uncertain origin, possibly from the combination of the Welsh words for "yeast" and "cabbage". Oxford English Dictionary lists the origin as "Arabic: ''būrgu̇l'' cooked, parched, and crushed wheat, ultimately romTurkish ''bulgur''". History The first OED reference in English is from 1743 in J. Isham ''Observ. Hudsons Bay'', defined as "a soup or stew made with a variety of meat and vegetables, used especially at outdoor feasts. ''North American.''" A 1753 reference from ''Chambers's Cycl. Suppl.'' reads "Burgoo, a sea-faring dish", likely with associations to the Royal Navy and Merchant Navy (United Kingdom). A 1863 reference to G. A. Sala, ''Strange Adventures Capt. Dangerous'' (II.i.15) specifies meat as an ingr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brunswick Stew
Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken. The exact origin of the stew is disputed. The states of Virginia, North Carolina, and Georgia all claim its birth, with Brunswick County in Virginia and the city of Brunswick in Georgia both claiming it was developed there. It may have originated earlier in some form in the city of Braunschweig (English: ''Brunswick'') in the Duchy of Brunswick-Lüneburg in today's northern Germany. Ingredients Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans (butter beans), corn, okra, and other vegetables, and one or more types of meat. Originally it was small game such as squirrel, rabbit or possum meat, but chicken is most common today. Eastern North Carolina Brunswick Stew has potatoes, which thicken it considerably. Eastern Virginia Brunswick Stew t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batter (cooking)
Batter is a flour mixture with liquid and other ingredients such as sugar, salt and leavening agent, leavening used for cooking. It usually contains more liquid than doughs, which are also mixtures of flour and liquid. Batters are usually a pourable consistency that can't be kneaded. Batter is most often used for pancakes, light cakes, and as a coating for fried foods. It is also used for a variety of batter breads. The word ''batter'' comes from the French word ''battre'', which means ''to beat'', as many batters require vigorous beating or whisking in their preparation. Methods Many batters are made by combining dry flours with liquids such as water, milk or egg as food, eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally Fermentation (food), fermented for this purpose as well as to add flavour. Carbonated water ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadcrumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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