|
Patacones
Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Florida, Honduras and Venezuela, they are also known as ''tachinos'' or ''chatinos'' (Cuba), ''platano frito'' or ''frito verde'' (Dominican Republic), ''bannann peze'' (Haiti), ''patacones'' (in Panama, Venezuela, Colombia, Costa Rica, Peru, and Ecuador) and, sometimes, ''patacón pisao'' in Colombia. Preparation Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then fried twice. The raw slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called a ''tostonera'', or less conveniently with any kitchen utensil that has a large enough fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patacones And Fried Corvina
Tostones (, from the Spanish verb ''tostar'' which means "to :wikt:toast, toast") are twice-fried Plantain (cooking), plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rican cuisine, Puerto Rico, Jamaica, Nicaraguan cuisine, Nicaragua, Cuban cuisine, Cuba, Culture of Florida, Florida, Honduran cuisine, Honduras and Venezuelan cuisine, Venezuela, they are also known as ''tachinos'' or ''chatinos'' (Cuba), ''platano frito'' or ''frito verde'' (Dominican Republic), ''bannann peze'' (Haiti), ''patacones'' (in Panamanian cuisine, Panama, Venezuela, Colombia, Costa Rican cuisine, Costa Rica, Peruvian cuisine, Peru, and Ecuadorian cuisine, Ecuador) and, sometimes, ''patacón pisao'' in Colombia. Preparation Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then frying, fried twice. The raw slices of plantains are fried for one to two minutes on each side until they are golden ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tostones
Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'', Puerto Rico, Jamaica, Nicaragua, Cuba, Florida, Honduras and Venezuela, they are also known as ''tachinos'' or ''chatinos'' (Cuba), ''platano frito'' or ''frito verde'' (Dominican Republic), ''bannann peze'' (Haiti), ''patacones'' (in Panama, Venezuela, Colombia, Costa Rica, Peru, and Ecuador) and, sometimes, ''patacón pisao'' in Colombia. Preparation Green (unripe) plantains are peeled, sliced length-wise, diagonally, or width-wise, and then fried twice. The raw slices of plantains are fried for one to two minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called a ''tostonera'', or less conveniently with any kitchen utensil that has a large enough fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venezuelan Cuisine
Venezuelan cuisine is influenced by its EuropeanKohnstamm, Thomas; Kohn, Beth"Venezuela."Lonely Planet. Accessed October 2011. (Italian, Spanish, Portuguese, and French), West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese (queso blanco), usually named by geographical region. Main dishes Typical snacks Beverages * Beer * ''Chicha'' * ''Cocada'' – Coconut milkshake, found mostly in coastal areas. * Mango juice * Passion fruit juice * ''Malta'' – Non-alcoholic carbonated malt. * ''Papelón con limón'' * '' Ponche crema'' – Served especially during Chr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Costa Rican Cuisine
Costa Rican cuisine is known for being fairly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. Owing to the location of the country, tropical fruits and vegetables are readily available and included in the local cuisine. Owing to the contrast of Costa Rica's large tourist economy the many rural communities throughout the country, the foods available, especially in the more urban areas, have come to include nearly every type of cuisine in addition to traditional Costa Rican dishes. Cities such as San José, the capital, and beach destinations frequented by tourists offer a range of ethnic foods, from Peruvian to Japanese. Chinese and Italian food is especially popular with ''Ticos,'' (the local name for anybody Costa Rican, Tica is also sometimes used for females), and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombia
Colombia (, ; ), officially the Republic of Colombia, is a country in South America with insular regions in North America—near Nicaragua's Caribbean coast—as well as in the Pacific Ocean. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuela to the east and northeast, Brazil to the southeast, Ecuador and Peru to the south and southwest, the Pacific Ocean to the west, and Panama to the northwest. Colombia is divided into 32 departments and the Capital District of Bogotá, the country's largest city. It covers an area of 1,141,748 square kilometers (440,831 sq mi), and has a population of 52 million. Colombia's cultural heritage—including language, religion, cuisine, and art—reflects its history as a Spanish colony, fusing cultural elements brought by immigration from Europe and the Middle East, with those brought by enslaved Africans, as well as with those of the various Amerindian civilizations that predate colonization. Spanish is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hogao
Hogao is a variant of Spanish sofrito and is typically used in Colombian cuisine. Traditionally made with only long green onions and tomatoes, differing from guiso, which can also be made with round onions, garlic, cumin, salt, and pepper that are sauteed over low heat during the cooking process. It is used for meats, arepas, rice, and other dishes, and can complement the famous ''bandeja paisa''. The ingredients and naming tradition varies from region to region, though it is originally from Antioquia and the region whose people are known as paisa. Its name comes from the old use of the verbs ''ahogar'' and ''rehogar'' that reference a slow cooking technique. Goya Foods Goya Foods, Inc. is an American producer of a brand of foods sold in the United States and many Spanish-speaking countries. It has facilities in the United States, Puerto Rico, the Dominican Republic and Spain. It is under third-generation ownersh ... sells bottled hogao commercially in the United States. Re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ají (sauce)
Ají is a spicy sauce that often contains tomatoes, cilantro (coriander), ají pepper, onions, and water. Recipes Recipes vary dramatically from person to person and from region to region, depending on preference. Ají has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who called it ''uchu''. In Colombia and Ecuador, for example, food is traditionally mild, so ají can be added to almost any dish to add some flavor and spice. It is usually added to other foods such as Anticuchos, chugchucaras, soup, chorizo, or empanadas. In Chile there is a similar variety of the condiment known as ''ají chileno'', which contains the additional ingredient of lemon juice. Gallery See also * List of condiments A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Sauce
Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the bulb via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce. Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. It is also used as a condiment for Doner kebab. Types Agliata Agliata is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. Porrata is a similar sauce prepared with leeks in place of garlic. Aioli Aioli is a Mediterranean sauce made of garlic and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mojo (sauce)
Mojo (, from Portuguese ''molho'' , meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called ''pimienta'' in the Canary Islands), garlic, paprika (called ''pimentón'' in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo (''mojo verde''), red mojo (''mojo rojo''), and spicy red mojo (''mojo picón''). Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used. Canarian mojo Typology Green mojo, or mojo containing green spices, is commonly used for fish, especially the proper ''green mojo'' (made with green pepper) but also coriander mojo (''mojo de cilantro'') and parsley mojo (''mojo de perejil''). As coriander mojo and parsley mojo contain some water, they need to be kept in the refrigerator and have to be consumed within ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Fries
French fries (North American English), chips (British English), finger chips ( Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or ''allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. French fries can be made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato Chips
A potato chip (North American English; often just chip) or crisp (British and Irish English) is a thin slice of potato that has been either deep fried, baked, or air fried until crunchy. They are commonly served as a snack, side dish, or appetizer. The basic chips are cooked and salted; additional varieties are manufactured using various flavorings and ingredients including herbs, spices, cheeses, other natural flavors, artificial flavors, and additives. Potato chips form a large part of the snack food and convenience food market in Western countries. The global potato chip market generated total revenue of US$16.49 billion in 2005. This accounted for 35.5% of the total savory snacks market in that year ($46.1 billion). History The earliest known recipe for something similar to today's potato chips is in William Kitchiner's book '' The Cook's Oracle'' published in 1817, which was a bestseller in the United Kingdom and the United States. The 1822 edition's recipe for "Pota ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Oil
Cooking oil is plant, animal, or synthetic liquid fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips, and may be called edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chillies or garlic. Cooking spray is an aerosol of cooking oil. Health and nutrition While consumption of small amounts of saturated fats is common in diets, meta-analyses found a significant correlation between ''high consumption'' of saturated fats and blood LDL concentration, a risk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.JPG "Click for more on -> Ají (sauce)")
.JPG "Click for more on -> Potato Chips")
