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Cajun cuisine, is a style of cooking named for the French colonists known as Acadians who were deported from Acadia in modern-day Canada, incorporating West African, French and Spanish cooking techniques, in regions of Louisiana. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and preparation is relatively simple.
Sausages are a meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices and other flavourings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders. Some sausages include other ingredients for flavour.
A hot dog is a food consisting of a grilled or steamed sausage served in the slit of a partially sliced bun. It can also refer to the sausage itself. The sausage used is the wiener or frankfurter. The names of these sausages also commonly refer to their assembled dish. Hot dog preparation and condiments vary worldwide. Typical condiments include mustard, ketchup, mayonnaise, relish, and cheese sauce, and common garnishes include onions, sauerkraut, jalapeños, chili, grated cheese, coleslaw, bacon, and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog's cultural traditions include the Nathan's Hot Dog Eating Contest and the Oscar Mayer Wienermobile.
Chorizo or chouriço is a type of pork sausage.
A gyro or gyros is a Greek dish made from meat cooked on a vertical rotisserie. Like shawarma and tacos al pastor, it is derived from the lamb-based doner kebab. In Greece it is prepared most often with pork or chicken, whilst beef, chicken, and lamb are common in other countries. It is typically served wrapped or stuffed in a pita, along with ingredients such as tomato, onion, and tzatziki sauce.
Offal, also called variety meats, pluck or organ meats, is the organ of a butchered animal. As an English mass noun, the term "offal" has no plural form. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Kebabs are various cooked meat dishes, with their origins in Middle Eastern cuisine. Numerous variants are popular around the world.
Asado is the technique and the social event of having or attending a barbecue in various South American countries, where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla which are cooked on a grill, called a parrilla, or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned asador or parrillero.
Churrasco is the Portuguese and Spanish name for beef or grilled meat more generally. It is a prominent feature in the cuisine of Brazil, Uruguay and Argentina. The related term churrascaria is mostly understood to be a steakhouse.
A schnitzel is a thin slice of meat fried in fat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meats are breaded before frying. The breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, turkey, cheese or textured vegetable protein as a vegetarian or vegan alternative. It is very similar to the dish escalope in France, tonkatsu in Japan, and the milanesa of Italy, Mexico, Uruguay, Paraguay, Argentina, Brazil and chicken fried steak of the American South.
Bulgarian cuisine is a representative of the Mediterranean cuisine of Southeast Europe. It shares characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the vast variety of local Bulgarian dishes.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Pljeskavica, a grilled dish of spiced meat patty mixture of pork, beef and lamb, is a national dish of Serbia, also popular in Bosnia and Herzegovina, Croatia, Montenegro and North Macedonia. It is a main course served with onions, kajmak, ajvar (relish), and urnebes, either on plate with side dishes, or with lepinja. Recently, Pljeskavica has gained popularity elsewhere in Europe and is served in a few speciality fast food restaurants in Germany, Sweden, and Austria. Varieties include the "Leskovac Pljeskavica" very spicy with onions, "Šar Pljeskavica" stuffed with kačkavalj cheese, "Hajduk Pljeskavica" of beef mixed with smoked pork meat, and "Vranje Pljeskavica".
Khorovats is a barbequed Armenian meat kebab. The meat may be marinated before grilling, but it does not have to be. It can be made with lamb, pork, beef, chicken, or even veal. This is generally a dish reserved for "festive occasions".
Longaniza is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of several regions of Spain, Argentina, Uruguay, Puerto Rico, Dominican Republic, El Salvador, Mexico and Chile. In the Philippines, it is called longganisa and differs greatly with hundreds of variants with different vernacular tastes and forms due to the 144 ethno-linguistic groups in the archipelago.
Barbecue chicken consists of chicken parts or entire chickens that are barbecued, grilled or smoked. There are many global and regional preparation techniques and cooking styles. Barbecue chicken is often seasoned or coated in a spice rub, barbecue sauce, or both. Marinades are also used to tenderize the meat and add flavor. Rotisserie chicken has gained prominence and popularity in U.S. grocery markets. Barbecued chicken is one of the world's most popular barbecue dishes.
Cuisine of Montevideo refers to the food cooked and served in the city of Montevideo, Uruguay. The cuisine served in the city is similar to that consumed in the country as a whole with beef being a staple of the diet and found in a range of foods and torta frita, a pan-fried cake. However, given the influx of immigrants and tourists into the capital over the decades and centuries, a range of cultural culinary influences can be found in the city.
References
- 1 2 Burford, T. (2014). Uruguay. Bradt Travel Guide Series. Bradt Travel Guides. p. 68. ISBN 978-1-84162-477-8.
- ↑ Finzer, R.D. The Southron's Guide to Living in Uruguay. The Southron. p. 167. ISBN 978-982-98013-1-9.
- 1 2 Raichlen, S. (2011). The Barbecue! Bible. Workman Publishing Company, Incorporated. p. 188. ISBN 978-0-7611-7042-6.
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