|
Churrasco
''Churrasco'' (, ) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Paraguay, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products. The related Brazilian term '' churrascaria'' (or ''churrasquería'') is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. This serving style is called ''espeto corrido'' or '' rodízio'', and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná, and Santa Catarina. ''Churrasco'' by country In Brazil, ''churrasco'' is the term for a barbecue (similar to the Argentine and Uruguayan '' asado'') which originated in southern Brazil. It uses a variety of meats, pork, sausage and chicken whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churrasco 01
''Churrasco'' (, ) is the Brazilian Portuguese, Portuguese and Spanish language in the Americas, Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Paraguay, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products. The related Brazilian term ''churrascaria'' (or ''churrasquería'') is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. This serving style is called ''espeto corrido'' or ''rodízio'', and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná (state), Paraná, and Santa Catarina (state), Santa Catarina. ''Churrasco'' by country In Brazil, ''churrasco'' is the term for a barbecue (similar to the Argentine and Uruguayan ''asado'') which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churrasco Carioca
''Churrasco'' (, ) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Paraguay, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products. The related Brazilian term '' churrascaria'' (or ''churrasquería'') is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. This serving style is called ''espeto corrido'' or '' rodízio'', and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná, and Santa Catarina. ''Churrasco'' by country In Brazil, ''churrasco'' is the term for a barbecue (similar to the Argentine and Uruguayan ''asado'') which originated in southern Brazil. It uses a variety of meats, pork, sausage and chicken which m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churrascaria
A ''churrascaria'' () is a place where meat is cooked in ''churrasco'' style, which translates roughly from the Portuguese word for "barbecue". ''Churrascaria'' cuisine is typically (but not always) served '' rodízio'' style, where roving waiters serve the barbecued meats from large skewers directly onto the seated diners' plates. Terminology Related terminology comes from the Portuguese language. A ''churrasqueiro'' is somebody who cooks ''churrasco'' style food in a ''churrascaria'' restaurant or at home. A '' churrasqueira'' is a barbecue grill used for this style of cooking. History Distinctly a South American style rotisserie, it owes its origins to the fireside roasts of the gaúchos of southern Brazil, Argentina, and Uruguay, traditionally from the Pampa region, centuries ago. Contemporary ''churrascarias'' In modern restaurants '' rodízio'' service is typically offered. (waiters) come to the table with knives and a skewer, on which are speared various kinds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queijo Coalho
or (; literally "curd cheese") is a firm yet lightweight cheese from Northeastern Brazil. It is known for its "squeaky" texture when bitten into, similar to cheese curds. It is commonly found at beaches in Brazil's northeast region as a popular and affordable grilled snack, but it is also used in homemade churrasco, where it is grilled over charcoal. Often served with oregano or garlic sauce, when grilled, it is enjoyed on a stick, similar to a shish kebab, kebab, featuring a golden surface with a slightly burnt touch. See also *List of Brazilian dishes *Brazilian cuisine *Halloumi * List of cheeses References External linksFAO document describing various cheeses Brazilian cheeses Cow's-milk cheeses Cuisine of the Northeast region of Brazil {{brazil-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rio Grande Do Sul
Rio Grande do Sul (, ; ; "Great River of the South") is a Federative units of Brazil, state in the South Region, Brazil, southern region of Brazil. It is the Federative units of Brazil#List, fifth-most populous state and the List of Brazilian states by area, ninth-largest by area and it is divided into 497 municipalities. Located in the southernmost part of the country, Rio Grande do Sul is bordered clockwise by Santa Catarina (state), Santa Catarina to the north and northeast, the Atlantic Ocean to the east, the Uruguayan Departments of Uruguay, departments of Rocha Department, Rocha, Treinta y Tres Department, Treinta y Tres, Cerro Largo Department, Cerro Largo, Rivera Department, Rivera, and Artigas Department, Artigas to the south and southwest, and the Argentina, Argentine Provinces of Argentina, provinces of Corrientes Province, Corrientes and Misiones Province, Misiones to the west and northwest. The capital and largest city is Porto Alegre. The state has the highest lif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churrasqueira
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. The meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. The meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these. Africa South Africa In South Africa, a ''braai'' (plural ''braais'') is a barbecue or grill and is a social custom in much of Southern Africa. The term originated with the Afrikaners, but has since been adopted by South Africans of many ethnic backgrounds. The Afrikaans word ''braaivleis'' (; ) means grilled meat. The word ''vleis'' is Afrikaans for meat, cognate with English ''flesh''. ''Braai'' is regarded by some as another word for barbecue, in that it serves as a verb when describing how food is cooked and a noun when de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado
' () is the technique and the social event of having or attending a barbecue in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Colombia, Paraguay, Peru, and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and ; all of which are cooked using an open fire or a grill, called a ''parrilla''. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the ''asador'' or ''parrillero''. Coal and fire Usually the ''asador'' begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated ''asados'' the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an ''asado'' in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals. Cooking can be don ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guayaquil
Guayaquil (), officially Santiago de Guayaquil, is the largest city in Ecuador and also the nation's economic capital and main port. The city is the capital (political), capital of Guayas Province and the seat of Guayaquil Canton. The city is located on the west bank of the Guayas River, which flows into the Pacific Ocean at the Gulf of Guayaquil. With a population of 2,746,403 inhabitants, it is the most populous city in the country, and the fifth largest in the Andean Community. However, its urban fabric extends beyond its official urban parishes, encompassing nearby cities and parishes; thus, the Guayaquil metropolitan area reaches a population of 3,618,450, making it the most populous urban agglomeration in the nation, and also the fifth in the Andean Community. As the largest city, it is one of the two main development poles of the country—alongside Quito, the national capital—hosting Ecuador’s main business, financial, cultural, and sports institutions. After seve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chimol
Chimol (also known as chirmol and chismol) is a common Central American cuisine or condiment topping on foods such as carne asada. Preparation Chimol is made of diced tomato, bell pepper, cilantro, and onion An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classifie .... It is seasoned with lemon juice, salt, and black pepper, and sometimes with vinegar too. It usually has a spice of some sort. Modifications to the recipe exist depending on different regions of Central America. Uses It is tradition to cook the tomato at the same time as the carne asada, because this gives the carna asada a juicy taste. It is used as a sauce on carna asada, with salads, with pork and with chicken breast. References LinksChirmol, Chismol, Chimol radish - google.com/search Guatemalan cuisine Hon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (USA), also known as the United States (U.S.) or America, is a country primarily located in North America. It is a federal republic of 50 U.S. state, states and a federal capital district, Washington, D.C. The 48 contiguous states border Canada to the north and Mexico to the south, with the semi-exclave of Alaska in the northwest and the archipelago of Hawaii in the Pacific Ocean. The United States asserts sovereignty over five Territories of the United States, major island territories and United States Minor Outlying Islands, various uninhabited islands in Oceania and the Caribbean. It is a megadiverse country, with the world's List of countries and dependencies by area, third-largest land area and List of countries and dependencies by population, third-largest population, exceeding 340 million. Its three Metropolitan statistical areas by population, largest metropolitan areas are New York metropolitan area, New York, Greater Los Angeles, Los Angel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajilimójili
Ajilimójili is a hot or hot and sweet chili sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, pasteles, boiled tuber vegetables and especially grilled meats. Description Ajilimójili is a combination of olive oil or butter, garlic, cilantro, chilies, bell pepper, cumin, Cuban oregano, vinegar, sour orange chopped or blended, simmered and cooled to serve. A variant, sweet ajilimójili, adds honey and tomato sauce. The sauce is one of the essential elements of Puerto Rican cooking. See also * Puerto Rican cuisine * Salsa (sauce) * Mojo (sauce) Mojo (, from Portuguese language, 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 Spain ... References External links Sweet Ajilimójili recipe in The New York TimesAjilimójili recipe at epicurious.com Chili sauce and paste Latin A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sea Salt
Sea salt is salt that is produced by the evaporation of seawater. It is used as a seasoning in foods, cooking, cosmetics and for preserving food. It is also called bay salt, solar salt, or simply salt. Like mined rock salt, production of sea salt has been dated to prehistoric times. Composition Commercially available sea salts on the market today vary widely in their chemical composition. Although the principal component is sodium chloride, the remaining portion can range from less than 0.2 to 22% of other salts. These are mostly calcium, potassium, and magnesium salts of chloride and sulfate with substantially lesser amounts of many trace elements found in natural seawater. Though the composition of commercially available salt may vary, the ionic composition of natural saltwater is relatively constant. Historical production Sea salt is mentioned in the Vinaya Pitaka, a Buddhist scripture compiled in the mid-5th century BC. The principle of production is evaporation of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
