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In France, dishes with a base or garnish of crayfish (écrevisse) are frequently described as à la Nantuaise (in the style of Nantua). Crayfish tails and butter are also used to flavor the Nantua sauce commonly served with quenelles. Crayfish and fried eggs are the historically common garnish for chicken Marengo, although they are often ...
Chicken sauce piquant – chicken cooked in a tangy stew with tomatoes and spices, often served over rice, a favorite in southern Louisiana [19] Conch chowder – mainly a specialty of Florida; Étouffée – a very thick stew made of crawfish or chicken and sausage, okra and roux served over rice
Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name (" cioppino "), while others are simply described (" fried fish ") or named for particular places (" Cullen ...
This month-long meal plan of Mediterranean diet dinner recipes will keep you feeling satisfied and healthy this January. These recipes feature ingredients prioritized in the Mediterranean diet ...
Hot Toddy. Not for the kids of course, but a hot toddy can be so soothing to sip. All you need is hot water, lemon, honey, and a splash of bourbon or whiskey.
Crawfish are raised on rice fields and burrow underground in ponds. But as a result of Louisiana's summer heat and drought, many did not make it this season. How bad is it for farmers?
Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used.
Chamorro dish derived from the Filipino kinilaw (kilawin). It is generally made with cooked chicken, beef, or liver but can also use raw fish and other seafood. Kinilaw: Philippines Traditional pre-colonial marinated dish generally made with raw fish (but can also be made with other raw seafood, cooked meat, or vegetables).