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Salată de boeuf ("beef salad") is a traditional Romanian dish, generally served during all festive and special occasions. It is a combination of finely chopped beef (or sometimes chicken, or turkey breast) and root vegetables, folded in mayonnaise and finished with murături , pickled vegetable garnishes . [ 1 ]
Carpaccio [a] is a dish of meat or fish [1] (such as beef, veal, venison, salmon or tuna), thinly sliced or pounded thin, and served raw, typically as an appetiser.It was invented in by Giuseppe Cipriani founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century.
In French recipes, the preferred cut is the pointe de culotte, the rump cap. In older recipes, it is invariably larded. Most recipes start by marinating the meat in wine. [2] It is first browned in fat then braised in a liquid composed primarily of stock or broth and red or white wine with carrots, onions, and herbs. Modern recipes often ...
Roasted baby back pork ribs. This is a list of notable pork dishes.Pork is the culinary name for meat from the domestic pig (Sus domesticus).It is one of the most commonly consumed meats worldwide, [1] with evidence of pig husbandry dating back to 5000 BC.
Ground beef, minced beef or beef mince - often just generically referred to as mince or mincemeat, is beef that has been finely chopped with a knife, meat grinder (American English), mincer or mincing machine (British English).
Cervelas de Lyon, with pistachios or truffles; Chipolata, thin and long; Crépinette, a small, flattened sausage wrapped in caul fat rather than a casing; Merguez, a spicy mutton- or beef-based sausage; Saucisse de Toulouse, often used in cassoulet; Cured or smoked sausages, saucisson, served thinly sliced
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness.
The ham known as Jamón Ibérico in Spain and Presunto de Porco Preto in Portugal, is an Iberian (Spanish/Portuguese) delicacy made from the acorn-fed black Iberian pig. At least a hectare of healthy dehesa is needed to raise a single pig, and since the trees may be several hundred years old, the prospects for reforesting lost dehesa are slim ...