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Locrio
A locrio is a rice dish from the Dominican Republic. Similar to pilaf and paella, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork. Origin The locrio is possibly a Dominican adaptation of paella. Types Besides chicken, locrio is also commonly made of Dominican salami, guineafowl, rabbit, pork chops, arenque (dried herring), shellfish, or sardines (often called pica-pica). See also *Arroz junto, rice cooked with beans and meat in one pot *Arroz con gandules, rice with pigeon peas, salami, and pork *Arroz con maiz, rice with corn and sausage *Arroz con pollo ''Arroz con pollo'' (Spanish for ''rice with chicken'') is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables ..., rice with chicken References {{Rice dishes Dominican Republic cuisine Sausage dishes Pork dishes Chicken and rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paella
Paella (, , , , , ) is a rice dish originally from Valencian Community, Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian community, Valencian region. Valencians, in turn, regard ''paella'' as one of their identifying symbols. It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, ''paella'' being the word for a frying pan in Valencian language, Valencian/Catalan language. As a dish, it may have ancient roots, but in its modern form, it is traced back to the mid-19th century, in the rural area around the Albufera lagoon adjacent to the city of Valencia, on the Mediterranean coast of Spain. ''Paella valenciana'' is the traditional paella of the Valencia Region, Valencia region, believed to be the original recipe, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dominican Republic Cuisine
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences. As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed ''la bandera'' ("the flag"), consists of white rice, red beans and meat (beef, chicken, pork, or fish), sometimes accompanied by a side of salad. Dishes and their origins The Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present in the island. Many traditional Spanish dishes have found a new home in the Dominican Republic, some with a twist. African and Taíno dishes still hold strong, some of them unchanged. All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island), and wheat; vegetables, such as beans and other legumes, potatoes, ''yuca'', or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz Con Pollo
''Arroz con pollo'' (Spanish for ''rice with chicken'') is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute. Beer and annatto are rarely used in Spanish cooking and never in arroz con pollo there. Annatto is frequently used in Puerto Rican cooking especially in rice dishes like arroz con gandules (rice with pork and pigeon peas) and arroz con maiz (rice with corn and sausage). Beer is used in many Puerto Rican dishes like pollo guisado (braised stewed chicken) and asopao de pollo (chicken rice stew). Many Puerto Rican rice dishes are g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz Junto
Arroz junto (rice together) is a Puerto Rican rice dish cooked with beans and meat in one pot. Origin Method Rice, beans, and usually some kind of meat, are combined in the same pot. Sofrito, meat, olives, capers and spices are cooked in annatto oil. Annatto adds flavor and tints the rice a bright orange color. Once sofrito is cooked, rice and beans are added with liquid. Variations Some ''arroz junto'' dishes are given other names such as Arroz con gandules, Arroz con maiz, and Arroz bago (rice, chickpeas, ground meat and beer). Pinto or red beans are usually accompanied with smoked ham or longaniza, black beans with bacon, and sweet peas with chicken and chorizo (Arroz con pollo ''Arroz con pollo'' (Spanish for ''rice with chicken'') is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables ...). {{Rice dishes Puerto Rican cuisine Latin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sardines
"Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Italian island of Sardinia, around which sardines were once supposedly abundant. The terms "sardine" and "pilchard" are not precise, and what is meant depends on the region. The United Kingdom's Sea Fish Industry Authority, for example, classifies sardines as young pilchards. One criterion suggests fish shorter in length than are sardines, and larger fish are pilchards. The FAO/WHO Codex standard for canned sardines cites 21 species that may be classed as sardines. FishBase, a comprehensive database of information about fish, calls at least six species "pilchard", over a dozen just "sardine", and many more with the two basic names qualified by various adjectives. Etymology 'Sardine' first appeared in English in the 15th century, a loanw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage Dishes
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. When used as an adjective, the word ''sausage'' can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as "a sausage", the product is usually cylindrical and encased in a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing, and the casing may then be removed. Sausage-making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz Con Maiz
Arroz con maíz is a Latin American dish with rice and corn cooked in one pot. Cuban version In Cuba the rice is colored yellow with powdered ''bijol'' which is annatto seeds. The rice and corn are cooked in Cuban-style ''sofrito'', chorizo, white wine, Cuban orégano, cumin, and chicken stock. Dominican version Arroz con maíz is a staple in Dominican homes. Very simply done with powdered annatto, chicken bouillon cube and Dominican sofrito called ''sazón''. Puerto Rican version The Puerto Rican version is perhaps the most notable and flavorful in Latin America. The rice is cooked with ''sofrito'' as a base. The rice is also dyed yellow from the annatto oil (olive oil that has been infused with annatto seeds). Once the oil is hot '' salchichas'' are usually added. Sofrito is then cooked until most of the water has been evaporated. Olives, capers, corn, and bay leaves are then added and cooked for an additional minute. Rice, black pepper, coriander seeds, cumin, and possi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arroz Con Gandules
Arroz con gandules is a combination of rice, pigeon peas, and pork, cooked in the same pot with sofrito. This is Puerto Rico's national dish along with roasted pork. Preparation This dish is mainly served during Christmas season or for special occasions. The ''sofrito'' is the most important part of seasoning the rice. In Puerto Rican cooking sofrito, which is used as a base in many recipes, typically consists of the following ingredients: '' Recao'', cilantro, onions, garlic, ''aji dulce'' peppers, cubanelle peppers, and roasted tomatoes. Sofrito is blended into a watery or paste consistency. The idea is for the rice to absorb the sofrito for maximum flavor. Tomatoes are typically roasted the day of as the rest of the ingredients can be prepared together days in advance. The tomatoes are squeezed through a fine strainer discarding the seeds and skin. The day of cooking the first step is cooking the pigeon peas if they are being prepared from dried form or fresh, although the ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Herring
Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, including the Baltic Sea, as well as off the west coast of South America. Three species of ''Clupea'' (the type genus of the herring family Clupeidae) are recognised, and comprise about 90% of all herrings captured in fisheries. The most abundant of these species is the Atlantic herring, which comprises over half of all herring capture. Fish called herring are also found in the Arabian Sea, Indian Ocean, and Bay of Bengal. Herring played an important role in the history of marine fisheries in Europe, and early in the 20th century, their study was fundamental to the development of fisheries science. These oily fish also have a long history as an important food fish, and are often salted, smoked, or pickled. Herring are also known as "sil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shellfish
Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example ''Cardisoma guanhumi'' in the Caribbean. Shellfish are among the most common food allergens. Despite the name, ''shellfish'' are not fish. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guineafowl
Guineafowl (; sometimes called "pet speckled hens" or "original fowl") are birds of the family Numididae in the order Galliformes. They are endemic to Africa and rank among the oldest of the gallinaceous birds. Phylogenetically, they branched off from the core Galliformes after the Cracidae (chachalacas, guans, and curassows) and before the Odontophoridae (New World quail). An Eocene fossil lineage ''Telecrex'' has been associated with guineafowl; ''Telecrex'' inhabited Mongolia, and may have given rise to the oldest of the true phasianids, such as blood pheasants and eared pheasants, which evolved into high-altitude, montane-adapted species with the rise of the Tibetan Plateau. While modern guineafowl species are endemic to Africa, the helmeted guineafowl has been introduced as a domesticated bird widely elsewhere. Taxonomy and systematics This is a list of guineafowl species, presented in taxonomic order. Phylogeny Cladogram based on a study by De Chen and collabora ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
