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Hot chorizo links. A hot link (also "red link", "Louisiana red hot" or "Louisiana hot link" [1] [2]) is a type of sausage used in the cuisine of the Southern United States, and a part of American barbecue, soul food, and Cajun [3] [4] and Louisiana Creole cuisines.
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Salsiz sausages being dried. Salsiz is a raw sausage originating in the Grisons.It is an air-dried or smoked sausage and it is produced in many different variants. It distinguishes itself from most other sausages by its rectangular profile.
The nine most popular traditional Thanksgiving meals in Louisiana are gumbo, cornbread dressing, sweet potato pie, andouille or boudin, corn and crab bisque, Spinach Madeleine, oyster dressing ...
If you’re anything like us, it’s hard to even look at a bell pepper without imagining it hollowed out and stuffed with a mouthwatering combination of beef, seasoned rice and melty cheese.
Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine. The Catalan version of the boudin noir is called botifarra negra. [18] In the French Caribbean, it is known as boudin Créole [citation needed] or by local names, such as boudin rouge Antillais in Guadeloupe, and infused with spice or rum. [6]
Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices.
Thanksgiving wine pairing: Tawny Port. Nutty pies pair well with a dessert wine that mimics their flavor and aroma profile, Dunaway explains. For pecan pie, a dessert wine like Tawny Port does ...