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Steak frites, [a] meaning "steak [and] fries" in the French language, is a dish consisting of a steak paired with fried potatoes. It is commonly served in Belgian and French brasseries , and is considered by some to be the national dish of Belgium, which claims to be the country of origin.
The Ethan Stowell restaurant in Seattle's Madrona neighborhood has a French bistro menu focused on steak frites. [4] [5] Lonely Planet says, "The decor is typical Stowell – open kitchen, intimate interior and clean-lined minimalist design – while the menu star is steak (seven different cuts), frites and garlic aioli. On other plates, the ...
Lowcountry cuisine is the cooking traditionally associated with the South Carolina Lowcountry and the Georgia coast. While it shares features with Southern cooking, its geography, economics, demographics, and culture pushed its culinary identity in a different direction from regions above the Fall Line.
For the sauce: In a hot pan roast the beef until golden brown. Add the carrot celery and onion and cook until tender. Add the red wine and reduce by half. Finally add the veal stock and cook until ...
Season the steaks with salt and pepper. In a large cast-iron skillet, heat the oil. Cook 2 of the steaks over moderately high heat, turning once, until browned and medium-rare, 3 to 4 minutes per ...
Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned.
This is a list of steak dishes. Steak is generally a cut of beef sliced perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled , pan-fried , or broiled , while fish steaks may also be baked .
On some coastal towns of the island, such as Luquillo, Fajardo, and Cabo Rojo, seafood is quite popular. Cetí – Cetí or whitebait is a tiny immature transparent fish that lives in the Río Grande de Arecibo. During the annual migration from July through December, cetí becomes abundant in the Arecibo area and is widely used in local cuisine.