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Milho Frito
Milho frito (''fried cornmeal'' in English) is a typical Madeira side dish made of cornmeal, finely sliced collard greens (although kale is a common substitute), water, garlic, lard and olive oil cooked slowly and cooled into forms. Similar to a very firm polenta, it is cut into cubes and fried. It is usually served with espetada and other regional dishes in Madeira. See also * List of maize dishes This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed. Ingredients Corn can be processed into an intermediate form to be cooked furt ... * References Madeiran cuisine Portuguese cuisine Maize dishes {{Portugal-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portugal
Portugal, officially the Portuguese Republic ( pt, República Portuguesa, links=yes ), is a country whose mainland is located on the Iberian Peninsula of Southwestern Europe, and whose territory also includes the Atlantic archipelagos of the Azores and Madeira. It features the westernmost point in continental Europe, and its Iberian portion is bordered to the west and south by the Atlantic Ocean and to the north and east by Spain, the sole country to have a land border with Portugal. Its two archipelagos form two autonomous regions with their own regional governments. Lisbon is the capital and largest city by population. Portugal is the oldest continuously existing nation state on the Iberian Peninsula and one of the oldest in Europe, its territory having been continuously settled, invaded and fought over since prehistoric times. It was inhabited by pre-Celtic and Celtic peoples who had contact with Phoenicians and Ancient Greek traders, it was ruled by the Ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Madeira
) , anthem = ( en, "Anthem of the Autonomous Region of Madeira") , song_type = Regional anthem , image_map=EU-Portugal_with_Madeira_circled.svg , map_alt=Location of Madeira , map_caption=Location of Madeira , subdivision_type=Sovereign state , subdivision_name=Portugal , established_title=Discovery , established_date=1418-1419 , established_title2=Settlement , established_date2=c. 1425 , established_title3=Autonomous status , established_date3=30 April 1976 , named_for = en, wood ( pt, madeira) , official_languages=Portuguese , demonym= en, Madeiran ( pt, Madeirense) , capital = Funchal , government_type=Autonomous Region , leader_title1=Representative of the Republic , leader_name1=Irineu Barreto , leader_title2=President of the Regional Government of Madeira , leader_name2=Miguel Albuquerque , leader_title3=President of the Legislative Assembly , leader_name3=José Manuel Rodrigues , legislature= Legislative Assembly , national_representation=National ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornmeal
Cornmeal is a meal (coarse flour) or a cell membrane ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.Herbst, Sharon, ''Food Lover's Companion'', Third Edition, Pg. 165, Barrons Educational Series Inc, 2001 In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania. Types There are various types of cornmeal: *''Blue cornmeal'' is light blue or violet in color. It is ground from whole blue corn and has a sweet flavor. The cornmeal consists of dried corn kernels that have been ground into a fine or medium texture. *''Steel-ground yellow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Collard Greens
Collard is a group of certain loose-leafed cultivars of ''Brassica oleracea'', the same species as many common vegetables including cabbage ( Capitata group) and broccoli ( Italica group). Collard is a member of the Viridis group of ''Brassica oleracea''. American collard cultivars are more correctly placed in the Viridis cultivar group due to a high genetic similarity with cabbage, although older publications often include them within the Acephala group (kale). The name "collard" comes from the word "colewort" (a medieval term for non-heading brassica crops). The plants are grown as a food crop for their large, dark-green, edible leaves, which are cooked and eaten as vegetables, mainly in Zambia, Kashmir, Brazil, Portugal, Zimbabwe, South Africa, the American South, Tanzania, Uganda, Kenya, the Balkans, and northern Spain. Collard greens have been eaten for at least 2,000 years, with evidence showing that the ancient Greeks cultivated several types of the plant. Description ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kale
Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). Kales are considered to be closer to wild cabbage than most of the many domesticated forms of ''Brassica oleracea''. Etymology ''Kale'' originates from Northern Middle English ''cale'' (compare Scots ''kail'' and German ''Kohl'') for various cabbages. The ultimate origin is Latin ''caulis'' 'cabbage'. History Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the 4th century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. The earliest record of cabbages in w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize, or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of Northern Italian, Swiss and Balkan (where it is called kačamak or žganci) cuisines (and, to a lesser extent, the Central Italian one, e.g. Tuscany) and its consumption was traditionally associated with lower classes, as in times past cornmeal mush was an essential food in their everyday nutrition. Etymology covered any hulled and crushed grain, especially barley-meal, and is derived from the for 'fine flour,' which shares a root with , meaning 'dust.'''Oxford English Dictionary'' 3rd edition, 2006''s.v.''/ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espetada
Espetada (also known as espetinho, especially in Brazil) is the Portuguese term used for the technique of cooking food on skewers, and for the dishes prepared that way. Espetada is a traditional dish in Portuguese cuisine. In Portugal, espetadas can be prepared with different types of meat, as well as squid or fish, with monkfish being commonly used. The most common are beef or pork, or a mixture of the two. More recently, turkey or chicken is used. Often pieces of bell pepper, onion, and chouriço are placed between the meat pieces. Espatada is usually accompanied by white rice or potatoes, and salad. In Madeira, beef on bay laurel skewers is a typical dish, with origins in the Strait of Câmara de Lobos. The meat, after being cut into cubes and before being grilled, is seasoned with salt, pepper, garlic and bay leaf. It is then cooked over hot coals or wood chips. Bolo do caco is usually eaten with it, or milho frito, fried squares or triangles of firmly set polenta, to soak up ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Maize Dishes
This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed. Ingredients Corn can be Food processing, processed into an intermediate form to be cooked further. These processes include drying, Mill (grinding), milling, and nixtamalization. * * * * * ** ** ** * * * Foods Soups, stews, and porridge Corn, in the form of cornmeal or kernels of fresh sweet corn, can be boiled or stewed. * * * * * * * * * * * * * * * * * * * * * *Ogi - Fermentation (food), Fermented cereal pudding from Nigeria, typically made from maize, sorghum, or millet * * Patasca - Peruvian hominy and meat soup * * * * * * File:Creamed corn.jpg, Creamed corn is a soup or sauce made by pulping the corn kernels and collecting the milky residue from the corn. File:Gritsonly.jpg, Grits is a ground-corn food of Indigenous peoples of the Americas, Native American origin, tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Madeiran Cuisine
) , anthem = ( en, "Anthem of the Autonomous Region of Madeira") , song_type = Regional anthem , image_map=EU-Portugal_with_Madeira_circled.svg , map_alt=Location of Madeira , map_caption=Location of Madeira , subdivision_type=Sovereign state , subdivision_name=Portugal , established_title=Discovery , established_date=1418-1419 , established_title2=Settlement , established_date2=c. 1425 , established_title3=Autonomous status , established_date3=30 April 1976 , named_for = en, wood ( pt, madeira) , official_languages=Portuguese , demonym= en, Madeiran ( pt, Madeirense) , capital = Funchal , government_type=Autonomous Region , leader_title1=Representative of the Republic , leader_name1=Irineu Barreto , leader_title2=President of the Regional Government of Madeira , leader_name2=Miguel Albuquerque , leader_title3=President of the Legislative Assembly , leader_name3=José Manuel Rodrigues , legislature= Legislative Assembly , national_representation=National ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
