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Although its preparation has been documented in various ethnographic accounts since the 16th century, [7] [8] traditionally in the cuisine of the Chiloé archipelago it is prepared outdoors and is called "curanto en hoyo", since it is made in a pit in the ground, about half a meter deep; the bottom is covered with stones, which are heated in a ...
Pimientos asados (roasted peppers) is a notable vegetable dish. La Rioja is famously known in Spain for its red wine , so most of these dishes are served with wine. Rioja wine has designated origin status.
Pimientos can have various colors including yellow, green, red, and maroon. Like most peppers, immature pods are green and develop other colors as they reach maturity. [1] The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and ...
Padrón peppers are small, about 2 inches (5 cm) long and have an elongated shape. They are often picked, sold and eaten unripe, when they are still green.
The basic pimento cheese recipe has few ingredients, typically grated cheddar cheese, mayonnaise, and chopped pimentos (also known as pimientos), mixed into a chunky paste. [ 3 ] Regional ingredients include horseradish, cream cheese , salt and pepper, Louisiana-style hot sauce , Worcestershire sauce , cayenne pepper , paprika , jalapeños ...
Costa Rica: casado, chifrijo (chicharrón or deep fried seasoned pork pieces served with beans, usually red or black beans), white rice and pico de gallo (it may be served with avocado and/or corn chips), gallo pinto, [6] olla de carne (stewed beef soup with a variety of vegetables). Croatia: zagorski štrukli, [6] [73] jota, [74] pašticada ...
The piquillo pepper is a variety of chili, Capsicum annuum, having a sweet taste with little to no heat, fruits about 7 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa.
Again, in Argentina, Uruguay, and Paraguay, some alternatives are the asado al disco and asado al horno de barro, especially in the countryside. The recipe does not change, only the way of cooking. In the asado al disco (the worn-out disc of a plough) is used. Being metallic and concave, three or four metallic legs are welded and with hot coal ...