Search results
Results from the WOW.Com Content Network
Two commonly smothered meats are pork chops and round steak]; these heartier meats may sometimes have a bit of roux added to the gravy. Pan-broiling or pan-frying Injecting —using a large syringe -type setup to place seasoning deep inside large cuts of meat; this technique is much newer than the others on this list, but very common in Cajun ...
Rice and gravy is a staple of Louisiana Creole and Cajun cuisine, [1] made by deglazing a pan to make brown gravy, simmering with extra seasonings, and serving over steamed or boiled rice. Preparation
A plate lunch of smothered steak and gravy served over boiled white rice from Garys Grocery in Lafayette, Louisiana. Smothering meat, seafood or vegetables is a cooking technique used in both Cajun and Creole cuisines of Louisiana.
Cream gravy, or white gravy (sawmill gravy) is a bechamel sauce made using fats from meat—such as sausage or bacon—or meat drippings from roasting or frying meats. The fat and drippings are combined with flour to make a roux, and milk is typically used as the liquid to create the sauce, however, cream is often added or may be the primary ...
Alaska: Akutaq. A specialty of Native Alaskans, akutaq is sometimes called Alaskan ice cream. It's a dessert made with fresh local berries, sweetener, and animal fat, and sometimes dried fish or meat.
It was known then, as now, for its Italian steak sandwiches. ... a single hamburger topped with hash browns ... biscuits and Italian sausage gravy, stuffed pasta shells, Cajun shrimp tortellini ...
A brown gravy-based chow mein mixture placed between halves of a hamburger-style bun. [255] Cuban sandwich: South Tampa, Florida, South Florida [256] A pressed sandwich made with sliced ham and roasted pork, Swiss cheese, pickles, mustard, and sometimes Genoa salami, on Cuban bread. [257] [258] Medianoche sandwiches are very closely related ...
In the Philippines, hamburger steaks are a popular menu item from the fast food chain Jollibee, and are served with gravy, mushrooms, and a side of steamed or adobo fried rice. In Finland, the dish is called jauhelihapihvi ("ground meat steak") and is prepared and served like the meatball: pan-fried, and served with potatoes and brown sauce.