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Green Banana
Guineos (pronounced ) usually refers to an unripe banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. The word ''Guineo'' comes from Guinea, a country in West Africa, as it is one of the places from which bananas originate. Some make a distinction between the two and refer to green bananas as ''guineos verdes'' (green bananas) and yellow bananas as ''guineos'' (ripe bananas). Guineos are ''not'' to be confused with Plantain (cooking), plantains, which are far starchier than the guineo and cannot be used in the same ways. Guineos are used widely in Latin American cooking as they are versatile, inexpensive, and filling. El Salvador Bananas, whether green or ripe, are called guineos in El Salvador. Guineos are a popular fruit in the country and are used for the popular dessert 'chocobanano', which is a frozen guineo covered in chocolate, sprinkles, or other toppings. Puerto Rico In Puerto Rico, green bananas are used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guineo Banana 99¢ Lb B
Guineos (pronounced ) usually refers to an unripe banana. The term guineo is sometimes used in reference to its ripened counterpart: the yellow (ripened) banana. The word ''Guineo'' comes from Guinea, a country in West Africa, as it is one of the places from which bananas originate. Some make a distinction between the two and refer to green bananas as ''guineos verdes'' (green bananas) and yellow bananas as ''guineos'' (ripe bananas). Guineos are ''not'' to be confused with plantains, which are far starchier than the guineo and cannot be used in the same ways. Guineos are used widely in Latin American cooking as they are versatile, inexpensive, and filling. El Salvador Bananas, whether green or ripe, are called guineos in El Salvador. Guineos are a popular fruit in the country and are used for the popular dessert 'chocobanano', which is a frozen guineo covered in chocolate, sprinkles, or other toppings. Puerto Rico In Puerto Rico, green bananas are used in dishes such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Escabeche
__NOTOC__ Escabeche is the name for a number of dishes in Spanish, Portuguese, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and colored with paprika, citrus, and other spices. In both Spain and Latin America, many variations exist, including frying the main ingredient before marinating it. ''Escabeche'' of seafood, fish, chicken, rabbit, or pork, also vegetables vegan are common in Spain, Caribbean and Portugal. Eggplant ''escabeche'' is common in Argentina. Terminology The Spanish and Portuguese word ''escabeche'' originates from Andalusi Arabic (spoken in Muslim Iberia) and ultimately Persian. It is derived from ''al-skepaj'' (), the name of a popular meat dish cooked in a sweet-and-sour sauce, usually containing vinegar and honey or date molasses. This technique spread throughout the former Spanish Empire and is particularly common in Latin America and the Philippines ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puerto Rican Cuisine
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (mostly Spain), Africa and the native Taínos. History Puerto Rican cuisine has been influenced by an array of cultures including Taino Arawak, Spanish, and African. Although Puerto Rican cooking is somewhat similar to both Spanish and other Latin American cuisine, it reflects a unique blend of influences, using indigenous seasonings and ingredients. Locals call their cuisine ''cocina criolla''. By the end of the nineteenth century, the traditional Puerto Rican cuisine was well established. By 1848 the first restaurant, La Mallorquina, opened in Old San Juan. ''El Cocinero Puerto-Riqueño o Formulario'', the island's first cookbook, was published in 1849. Taíno influence ''See: Native American cuisine'' From the diet of the Taíno (culturally related with the Maya and Carib peoples of Central America and the Caribbean) and Arawak people come many tropical roots and tubers (collectively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chayote
Chayote (''Sechium edule''), also known as mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one of several foods introduced to the Old World during the Columbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations. The chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trujillo Alto
Trujillo Alto (, ) is a town and municipality of Puerto Rico located in the Northern Coastal Plain, on the boundary between the karst zone and Sierra de Luquillo, north of Caguas, and Gurabo; southeast of San Juan, and west of Carolina. Trujillo Alto is part of the San Juan Metropolitan Area, which includes the municipalities of Bayamón, Guaynabo, Cataño, and Toa Baja. The city is spread over 6 barrios and Trujillo Alto Pueblo (the downtown area and the administrative center of the city). It is part of the San Juan-Caguas-Guaynabo Metropolitan Statistical Area. Trujillo Alto was officially founded in 1801, but gained more importance during the 20th century. Due to its proximity to the capital, San Juan, the city has become a suburb of the metropolitan area, which has sparked its growth during recent years. The population of Trujillo Alto has increased through the last century from 9,576 (1930) to 74,482 (2010). According to the 2010 Census, it is Puerto Rico's tenth-mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Recaíto
Recaíto (also sometimes called sofrito) is a cooking base made of pureed aromatics. Its distinctive green color comes from the inclusion of green peppers and herbs. Recaíto does not usually include tomatoes, although they may be added for extra flavor. Preparation Recaíto is mix of onions, garlic, ajicitos, green bell pepper, and much cilantro and culantro. All of the ingredients are blended until smooth. Cooking Ham, salted pork, and/or tocino (bacon) is first browned in a pot with oil, lard, olive oil or annatto oil. Recaíto is then added and is cooked until most of its liquid has evaporated. When done, tomato sauce (as a thickener or bonding agent) is added with a mix of stuffed olives and capers called alcaparrado, spices and dry herbs. Legumes and other meats are then added to the pot and slowly cooked. Recaíto is usually a base for stews, soups and ''picadillo Picadillo (, "mince") is a traditional dish in many Latin American countries and the Philippines. It is ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fricassee
Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock. Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at hand. Etymology Fricassee is first attested in English in the mid-16th century. It is a word of French origin, although the exact etymology is unclear. It is theorized to be a compound of the French ''frire'' (to fry) and ''casser'' or ''quasser'' (to break in pieces). History By the general description of frying and then braising in liquid, there are recipes for fricassee as far back as the earliest version of the medieval French cookbook ''Le Viandier'', circa 1300. In 1490, it was first referred to specifically as "friquassée" in the print edition of ''Le Viandier''. The 16th-century cookery book ''The Good Huswifes Jewell'' contains "For fricasies of a lambes head and purtenance." ''The perfect English c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Split
A banana split is an American ice cream-based dessert consisting of a peeled banana cut in half lengthwise, and served with ice-cream and sauce between the two pieces. There are many variations, but the classic banana split is made with three scoops of ice cream (one each of vanilla, chocolate, and strawberry). A sauce or sauces (chocolate, strawberry, and pineapple are traditional) are drizzled onto the ice cream, which is topped with whipped cream and maraschino cherries. Crushed nuts (generally peanuts or walnuts) are optional. There are some regional variations on the name. For example, in parts of the UK, it is known as a banana longboat, likely referring to the shape of the dish. Description The original banana split was made with three scoops of different flavored ice creams, topped with fruits, and served over a banana that was split vertically down the middle. The original recipe used strawberries, raspberries and crushed pineapple with marshmallow syrup, chopped nuts, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asopao
Asopao is a family of stews that can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. Asopao is Puerto Rico's national soup and one of the most important gastronomic recipes in Puerto Rico. Dominican Republic Versions of are found in many Caribbean locales, including the Dominican Republic, where the addition of (small bits of fried chicken or chicken skin) is characteristic or coconut milk and shrimp. Puerto Rico A version said to be based on the Spanish rice dish '' arroz a la valenciana'' includes chicken, rabbit and a variety of seafood cooked in sherry wine. The chicken version (''asopao de pollo'') is usually served with plantain-dumplings. It's a common holiday dish for Christmas, and during Octavitas and Los Tres Reyes Magos celebrations. ''Asopao de pollo'' can also include beer, smocked ham, ham hock, corn on the cob with more smoky seasoning cumin, annatto and coriander seeds. Asopao de marisco is second popular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brine
Brine is a high-concentration solution of salt (NaCl) in water (H2O). In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization (fresh water recovery). In nature Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in the residual fluid, a characteristic geologic deposit call ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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