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Yet the nation's palate has expanded beyond fried, barbecued, and butter-and-hot-sauce-dipped wings to include Thai chili, thin Korean batter, and Jamaican jerk varieties. There is no one recipe ...
Genevoise sauce - A brown sauce made with fish fumet, mirepoix, red wine, and butter usually accompanied with fish. Gribiche – Mayonnaise with hard-boiled eggs, mustard, capers and herbs. [ 35 ]
Traditionally, festival is served as a side dish with savory meals such as fried fish, escovitch fish, seafood dishes, jerk pork or jerk chicken. [ 6 ] [ 11 ] Its slightly sweet flavor complements the spicy and tangy profiles of these dishes, making it a staple in Jamaican cuisine. [ 6 ]
Fried escoveitch fish Stew peas with cured meats Gizzada. The Spanish, the first European arrivals to Jamaica, contributed many dishes and introduced a variety of crops and ingredients to the island— such as Asian rice, sugar cane, citrus like sweet orange, sour orange (Seville and Valencia), lime and lemon, tamarind, cacao, coconut, tomato, avocado, banana, grape, pomegranate, plantain ...
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The canonical fines herbes of French haute cuisine comprise finely chopped parsley, chives, tarragon and chervil. These are employed in seasoning delicate dishes, such as chicken, fish, and eggs, that need a relatively short cooking period; they may also be used in a beurre blanc sauce for seasoning such dishes. Fines herbes are also eaten raw ...
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