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Oysters En Brochette
Oysters en brochette is a classic dish in New Orleans Creole cuisine. Raw oysters are skewered, alternating with pieces of partially cooked bacon. The entire dish is then broiled or breaded (usually with corn flour) then either deep fried or sautéed. The traditional presentation is on triangles of toast with the skewer removed and dusted with salt and pepper or topped with either Maitre d'Hotel butter or a Meunière sauce. When prepared well, the dish should have a crispy exterior and a soft savory center with a textural contrast between the bacon and the oyster. It was usually offered on restaurant menus as an appetizer; but was also a popular lunch entrée. History At one time, it was a ubiquitous option on menus across the spectrum of New Orleans restaurants. The dish is served, as of November 2015, at Galatoire's. Variations Oysters en brochette has been prepared with mushrooms on the skewers, rather than bacon, and also with both mushrooms, bacon, chunks of tomato, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. The United States is also in free association with three Pacific Island sovereign states: the Federated States of Micronesia, the Marshall Islands, and the Republic of Palau. It is the world's third-largest country by both land and total area. It shares land borders with Canada to its north and with Mexico to its south and has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital of the United States is Washington, D.C. and its most populous city and principal financial center is New York City. Paleo-Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galatoire's
Galatoire's is a restaurant at 209 Bourbon Street in the French Quarter of New Orleans, Louisiana, United States. Jean Galatoire, an immigrant from a small village near Pau, France, in the foothills of the Pyrenees Mountains, established a "saloon on Canal Street" in 1896. In 1905, Galatoire purchased Victor's Restaurant, in business at the location since the mid-1800s. Galatoire renamed the restaurant and began cooking the dishes from his homeland. The restaurant is run by his fourth-generation descendants. Galatoire's specializes in French Creole cooking. The main entrance, a French door, leads into the first-floor dining room. The first-floor dining room is a mix of high ceilings, slow-moving paddle fans, and mirrored opposing walls, maintaining much of the look of a mid-19th century restaurant. The second-floor dining rooms, opened in 1999, comprise smaller rooms overlooking Bourbon Street. At lunch, men may dress casually, although after 5:00 PM, and all day on Sundays, men ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skewered Foods
A skewer is a thin metal or wood stick used to hold pieces of food together. The word may sometimes be used as a metonym, to refer to the entire food item served on a skewer, as in "chicken skewers". Skewers are used while grilling or roasting meats and fish, and in other culinary applications. In English, brochette is a borrowing of the French word for skewer. In cookery, ''en brochette'' means 'on a skewer', and describes the form of a dish or the method of cooking and serving pieces of food, especially grilled meat or seafood, on skewers; for example "lamb cubes en brochette". Skewers are often used in a variety of kebab dishes. Utensil Metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, as well as hardwoods such as birch, beech, or other suitable wood. Prior to grilling, wooden skewers may be soaked in water to avoid bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom Dishes
A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is the cultivated white button mushroom, ''Agaricus bisporus''; hence the word "mushroom" is most often applied to those fungi (Basidiomycota, Agaricomycetes) that have a stem ( stipe), a cap ( pileus), and gills (lamellae, sing. lamella) on the underside of the cap. "Mushroom" also describes a variety of other gilled fungi, with or without stems, therefore the term is used to describe the fleshy fruiting bodies of some Ascomycota. These gills produce microscopic spores that help the fungus spread across the ground or its occupant surface. Forms deviating from the standard morphology usually have more specific names, such as "bolete", "puffball", "stinkhorn", and "morel", and gilled mushrooms themselves are often called "agarics" in reference t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oyster Dishes
Oyster is the common name for a number of different families of Seawater, salt-water bivalve molluscs that live in Marine (ocean), marine or Brackish water, brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters are in the superfamily Ostreoidea. Some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. Some types of pearl oysters are harvested for the pearl produced within the Mantle (mollusc), mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the Latinisation (literature), latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon Dishes ...
The following is a list of bacon dishes. The word ''bacon'' is derived from the Old French word ''bacon'', and cognate with the Old High German ''bacho'', meaning "buttock", "ham", or "side of bacon". Bacon is made from the sides, belly, or back of the pig and contains varying amounts of fat depending on the cut. It is cured and smoked over wood cut from apple trees, mesquite trees, or hickory trees. Bacon is used as an ingredient or condiment in a number of dishes. Bacon dishes See also * Bacon mania * List of bacon substitutes * List of ham dishes * List of pork dishes * List of sausage dishes * List of smoked foods References {{DEFAULTSORT:List Of Bacon Dishes * Bacon Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizers
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana Creole Cuisine
Louisiana Creole cuisine (french: cuisine créole, lou, manjé kréyòl, es, cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as influences from the general cuisine of the Southern United States. Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803. The term ''Creole'' describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born slaves of African descent as well as those of mixed racial ancestry. Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, German and Native American, among others. History The ''Picayune Creol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Mushroom Dishes
This is a list of notable mushroom dishes and foods, comprising foodstuffs prepared using mushrooms as a primary ingredient. Edible mushrooms have variety of benefits when consumed. They have essential nutrients we need for a healthy life, including protein (nutrient), protein, vitamins B vitamins, B, vitamin C, C and vitamin D, D, and selenium, which helps prevent cancer. They are a good source of iron, copper, riboflavin, niacin and contain dietary fiber. One Agaricus bisporus, portobello mushroom can contain more potassium than a banana. In many cultures, mushroom hunting, mushroom picking is an important tradition and can be a substantial source of income. In the Pacific Northwest of the United States, it is estimated that, in some situations, the value of the yearly mushroom harvest in a forest can equal the value of lumber it can produce. According to the “Menus of Change” initiative of The Culinary Institute of America and the Harvard School of Public Health Department ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Seafood Dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or named for particular places (" Cullen skink")."The American Food Revolutions: Cuisines in America" Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods. Seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of New Orleans
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, ''pompano en papillote'', and bananas Foster, among others. Influences Creoles are descendants of the settlers in colonial Louisiana, especially New Orleans. Before Louisiana became a part of the United States in 1803, it was colonized for more than a century, first by France and then by Spain. The Creoles were the American-born offspring of these European settlers. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toothpick
A toothpick is a small thin stick of wood, plastic, bamboo, metal, bone or other substance with at least one and sometimes two pointed ends to insert between teeth to remove detritus, usually after a meal. Toothpicks are also used for festive occasions to hold or spear small appetizers (like cheese cubes or olives) or as a cocktail stick, and can be decorated with plastic frills or small paper umbrellas or flags. History Known in all cultures, the toothpick is the oldest instrument for dental cleaning. Hominin remains from Dmanisi, Georgia, dated to about 1.8 million years ago, bear lesions indicating the repeated use of a “toothpick”. A Neanderthal man's jawbone found in the Cova Foradà in Spain evidenced use of a toothpick to alleviate pain in his teeth caused by periodontal disease and dental wear. Toothpicks made of bronze have been found as burial objects in prehistoric graves in Northern Italy and in the East Alps. In 1986, researchers in Florida discovered the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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