Tex-Mex. Mixed beef and chicken fajita ingredients, served on a hot iron skillet "Tex-Mex" (portmanteau of Texan and Mexican) is a term describing a regional American cuisine that blends food products available in the United States and the culinary creations of Tejanos influenced by Mexican cuisine. The cuisine has spread from border states such as Texas and those in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas.
Tex-Mex is very different from the Southwest cuisine found in Arizona, New Mexico, Colorado, and Utah. In some places, particularly outside of Texas, "Tex-Mex" is used to describe a localized version of Mexican cuisine. It is common for all of these foods to be referred to as "Mexican food" in Texas, other parts of the United States, and some other countries. Common dishes[edit] Some ingredients are common in Mexican cuisine, but other ingredients not typically used in Mexico are often added. History[edit] Sauce. In cooking, a sauce is liquid, cream or semi-solid food served on or used in preparing other foods.
Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa,[1] meaning salted. Possibly the oldest sauce recorded is garum, the fish sauce used by the Ancient Greeks. Sauces need a liquid component, but some sauces (for example, pico de gallo salsa or chutney) may contain more solid elements than liquid. Sauces are an essential element in cuisines all over the world. A cook who specializes in making sauces is a saucier. Cuisines[edit] French cuisine[edit] "Sauces are the splendor and the glory of French cooking" ~ Julia Child Sauces in French cuisine date back to the Middle Ages. In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes. In the European traditions, sauces are often served in a sauce boat. Examples are: [edit]
Chopsticks. Chopsticks (singular: chopstick) are shaped pairs of equal length sticks used as the traditional eating utensils of various East Asian countries. Chopsticks originated in ancient China, and are now used in China, Japan, Korea, Malaysia, Indonesia and Vietnam. They can also be found in some areas of Tibet and Nepal that are close to Han Chinese populations. Chopsticks are smoothed and frequently tapered, and are commonly made of bamboo, plastic, wood, or stainless steel.
They are less commonly made from porcelain, silver, ivory or jade. Chopsticks are held in the dominant hand, between the thumb and fingers, and used to pick up pieces of food. Etymology[edit] The Chinese term for chopsticks is kuaizi (Chinese: 筷子; pinyin: kuàizi). In ancient written Chinese, the character for chopsticks was 箸 (Middle Chinese: d̪jwo-; pinyin: zhù; Pe̍h-ōe-jī: tī/tū).
In Japanese, chopsticks are called hashi (箸). In Indonesia, chopsticks are called "Sumpit". History[edit] Use[edit] For cooking[edit] Types[edit] Barbecue. A barrel-shaped barbecue on a trailer at a block party in Kansas City. Pans on the top shelf hold hamburgers and hot dogs that were grilled earlier when the coals were hot. The lower grill is now being used to cook pork ribs and "drunken chicken" slowly Barbecue (also barbeque, BBQ and barbie) is a cooking method and apparatus.
In the United States, to grill is to cook meat relatively quickly using the direct heat imparted by a charcoal or propane fire, while barbecue is similar to baking and is a much slower method utilizing the indirect heat imparted by the smoke of a wood-fueled fire, often requiring an extended period of several hours. The term as a noun can refer to the meat or to the cooking apparatus itself (the "barbecue grill" or simply "barbecue").
Etymology[edit] Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. Drunken chicken. China[edit] In Chinese cuisine there are many different ways of cooking drunken chicken. One nationally known and very popular version, Shaoxing, originated in the Zhejiang province of eastern China.[1] Shaoxing drunk chicken is cooked and marinated exclusively in historic Shaoxing wine to create a deep taste.[1]In another version of the dish, the whole chicken is first steamed then chopped up into pieces appropriately sized for picking up by chopsticks. The steamed meat, along with its juice, is cooked with scallions, ginger and salt. After the chicken is cooked it is marinated in Chinese liquor, sherry or a distilled liquor, like whiskey, overnight in the refrigerator. North America[edit] Another related recipe is bourbon chicken, which is prepared from bourbon whiskey.
Latin America[edit] The Argentine, Chilean and Mexican versions of this dish are called pollo borracho, and usually include green and black olives and cinnamon. Greece[edit] References[edit] External links[edit] Japanese cuisine. Japanese cuisine is the food—ingredients, preparation and way of eating—of Japan. The traditional food of Japan is based on rice with miso soup and other dishes, each in its own utensil, with an emphasis on seasonal ingredients. The side dishes often consist of fish, pickled vegetables, and vegetables cooked in broth.
Fish is common in the traditional cuisine. It is often grilled, but it may also be served raw as sashimi or in sushi. Seafood and vegetables are also deep-fried in a light batter as tempura. Apart from rice, staples include noodles, such as soba and udon. Japan has many simmered dishes such as fish products in broth called oden, or beef in sukiyaki and nikujaga. Japan has an indigenous form of sweets called wagashi, which include ingredients such as red bean paste, as well as its indigenous rice wine sake. Japanese cuisine, particularly sushi, has now become popular throughout the world. Overview of traditional Japanese cuisine[edit] The small rice bowl or chawan (lit. Charcuterie. Charcuterie Terminology[edit] The French word for a person who prepares charcuterie is charcutier, generally translated into English as "pork butcher". This has led to the mistaken belief that charcuterie can only involve pork.
The Food Lover's Companion, however, says, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie. " History[edit] A modern charcuterie display In the first century AD, Strabo recorded the import of salted meat from Gaul[3] and the Romans may have been the first to regulate the trade of charcuterie as they wrote laws regulating the proper production of pork joints, but the French have also had some influence.
Products created with forcemeats[edit] In US usage, there are four basic styles of forcemeat. Sausage[edit] Emulsified sausage[edit] Pâté, terrine, galantine, roulade[edit] Duck galantine See also[edit] Garlic Bread. Romanian cuisine. Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine, while it also includes influences from the cuisines of other neighbours, such as Germans, Serbs, Bulgarians and Hungarians.
History[edit] In history of Romanian culinary literature, Costache Negruzzi and Mihail Kogălniceanu are the compilers of a cookbook ″200 reţete cercate de bucate, prăjituri şi alte trebi gospodăreşti″ (200 tried recipes, pastries and other household things) printed in 1841.[1] Also, Negruzzi writes in "Alexandru Lăpuşneanu": "In Moldavia at this time, fine food wasn't fashioned. Greater feast could have included few courses. After Polish borş, Greek dishes follow, boiled with herbs floating in butter, after that, Turkish pilaf, and finally cosmopolitan steaks".[2] Ancient history[edit] Dacian cuisine[edit] Cheese was known since Ancient history. Middle ages[edit] Monte Cristo sandwich. Description[edit] The Monte Cristo is sometimes covered in powdered sugar and served with preserves. In New England (United States), it is served with spicy French-style mustard. See also[edit] References[edit] External links[edit] Antojito. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities on the world in which to eat on the street.
Definition[edit] In Mexican Spanish, the fast foods prepared on the streets and in market stalls are called antojitos (literally “little cravings”) because they are typically foods not eaten at a formal meal, especially not the main meal of the day, which is served in the mid-afternoon. However, there are exceptions to this.[1] Street foods are easiest to find in the early morning and then the evening and late into the night. They are less available, especially outside of Mexico City, in the mid-afternoon.[2] The majority of this food is based on corn products.[3] The best street food is often found in and around markets and at public transportation stops.
[citation needed] It is also found in street markets called tianguis. Types of street food[edit] Tacos with carnitas Taco al pastor meat on a spit Stuffed gordita. Hors d'œuvre. Hors d'oeuvre (/ɔr ˈdɜrv, ˈdɜrvr(ə)/; French: hors d'œuvre [ɔʁ dœvʁ] ( Use[edit] If there is an extended period between when guests arrive and when the meal is eaten (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that apéritifs are served as a drink before meals.
Hors d'oeuvre are sometimes served with no meal afterward. This is the case with many reception and cocktail party events. Hors d'oeuvre may be served at the dinner table as a part of the meal, or they may be served before seating. Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, not crudités, cheese, or fruit. Examples[edit] Examples of hors d'oeuvre include: Other languages and cultures[edit] Gallery[edit] See also[edit] References[edit] External links[edit] Wikibooks Cookbook. Salad. Most salads are served cold, although some, such as south German potato salad, are served warm. Some consider the warmth of a dish a factor that excludes it from the salad category calling the warm mixture a casserole, a sandwich topping or more specifically, name it for the ingredients which comprise it.
Salads may be served at any point during a meal, such as: Etymology[edit] The word "salad" comes from the French salade of the same meaning, from the Latin salata (salty), from sal (salt). In English, the word first appears as "salad" or "sallet" in the 14th century. Salt is associated with salad because vegetables were seasoned with brine or salty oil-and-vinegar dressings during Roman times.[1] The terminology "salad days", meaning a "time of youthful inexperience" (on notion of "green"), is first recorded by Shakespeare in 1606, while the use of salad bar first appeared in American English in 1976.[1] History[edit] Types of salads[edit] Green salad[edit] A Green Salad Vegetable salad[edit] Grilled Sandwich Recipes - Panini Recipes - George Foreman Grill Dual Contact Grill Grilled Sandwiches.
I love grilled sandwiches. There's something so comforting about melted cheese, meat, and veggies wrapped in a crisp yet tender crusted bread. They are very easy to make, and the only limit on the kinds of sandwiches you can make is your imagination! These sammies are called "paninis" in Italy and "croque-monsieur" in France. In Mexico they're called quesadillas. However you make them, and whatever you call them, enjoy these wonderful sandwiches. Panini Recipes Grilled Meatloaf SandwichCiabatta bread, also called 'slipper' bread because it looks like a slipper, is the base for this updated meatloaf sandwich.
Make sure to try different breads in your sandwiches. Slice meats and cheeses thinly so they heat through in the time the bread browns and crisps. Sandwiches are found in just about every culture and cuisine. Cuban sandwiches are made with French or Cuban bread and several kinds of meat and cheese in one sandwich. Cobb salad. Vinaigrette. Vinaigrette /vɪnəˈɡrɛt/ is an emulsion of vinegar and a form of oil, such as soybean oil, canola oil, olive oil, corn oil, sunflower oil, safflower oil, peanut oil, or grape seed oil, and sometimes flavored with herbs, spices, and other ingredients.
It is used most commonly as a salad dressing,[1] but also as a cold sauce or marinade. Name[edit] Vinaigrette is the diminutive form of the French “vinaigre”. It is often translated as “sour wine", in particular in British English.[2][3] It was commonly known as "french dressing" in the 19th Century.[4] Preparation[edit] Making vinaigrette - pouring oil into vinegar and mustard prior to whipping into emulsion In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion.
Varieties[edit] Vinaigrette may be made with a variety of oils and vinegars. In northern France, it may be made with walnut oil and cider vinegar and used for Belgian endive salad. Uses[edit] Russian Vinaigrette or Vinegret[edit] References[edit] Steak. Steak can also be meat cooked in sauce, such as steak and kidney pie, or minced meat formed into a steak shape, such as Salisbury steak and hamburger steak. Without qualification, the word "steak" generally refers to beefsteak. Steaks from other animals are usually qualified as, e.g., 'swordfish steak' or 'venison steak'. Beefsteak[edit] Rib steak[edit] A rib steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached.
Sirloin steak[edit] The sirloin steak is a portion of the sirloin part of the cow which is near the cow's rear, the nearer the meat is from the rear, the tenderer it is likely to be, like the rump steak. Skirt steak[edit] T-bone and Porterhouse steaks[edit] A T-bone steak or Porterhouse steak is a steak that comes from the short loin which is at the cow's lower back area. Fish steaks[edit] For fish, steaks are cut perpendicular to the spine and include bones. Unlike beefsteaks, fish steaks are often baked in sauce. See also[edit] References[edit] Michelin Guide. 1-ingrediente.jpg. Remoulade. CanningUSA.COM, Secure Home Canning Supplies Store, home canning videos and recipes for fresh fruits, vegetables, meats and fish, including step-by-step instructions.