Got WILD Game For You!

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This is a short post, announcing a new page here on Ethnic Foods R Us: Wild Game.

This new page is now being filled out with classic North American recipes using wild game meats as the primary ingredient. The following is some of the ethnic cuisine’s background content. To skip right to the page and get the recipes, Click Here.


Many Americans love to hunt. Rifle hunting, as well as bow and arrow seasons, are anticipated and participated in by millions of Americans. And wild game cuisine is, quite naturally, a considerably significant segment of North American cuisine in general.Archery Hunter

The red meats of elk, moose, deer, bear, wild boar, etc., are prevalent in Wild Game cuisine. Small mammals are also hunted for wild game cuisine: rabbit, raccoon, squirrel, possum, beaver, etc.

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Togolese Cuisine Recipes

Togolese Cuisine Recipes!

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For all of you Western Africa food lovers, this post is a heads-up, announcing a whole new page dedicated to Togolese Cuisine Recipes.

Togolese Cuisine Recipes

Ablo (Photo Attributed to Author: Rayman3640)

Here is just a bit of the content, on the background and development of one of the most unique West African foods groups:

Togolese cuisine recipes are characteristic of many other Western African cuisine, with the additional influences of German and French cuisines. This special and unique combination is what makes the foods in Togo among the very best ethnic foods of Africa.

For more background content, and a list of Togolese Cuisine Recipes, Click Here.

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New England Lobster Rolls

New England Lobster Rolls

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Today’s post is featuring a new recipe added to our Classic American/Soups and Sandwiches Page:

New England Lobster Rolls

New England Lobster Rolls

(Photo Attributed to Author: Ehedaya)

To make perfect New England lobster rolls, you want to keep it simple. The succulent flavor of lobster meat is in itself what you want featured. Avoid the temptation to add much – if anything – to this simple, yet elegant recipe. Too many extra flavors can wind up overshadowing the unique and subtle flavor of the lobster salad filling. Even the use of sriracha hot sauce, if overdone, can ruin New England Lobster Rolls. You may even want to not use any hot sauce at all, but I find just a bit of it actually adds a “brightening-up” taste to the lobster. Experiment for yourself.

Note: If you are going to use fresh lobster meat, and will cook it yourself, you will need to buy four times the weight (in lobster tail form) of the amount you want to wind up with for your lobster salad. In other words, for this recipe, which calls for 1 pound of lobster meat, you would need four pounds of fresh lobster tails.

The below recipe does not take into account cooking time for the lobster, so for your convenience there is a chart below the recipe which shows how long to steam the tails.

New England Lobster Rolls Recipe-

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Deep South Soul Food Ham Hocks and Black Eyed Peas

Deep South Soul Food – A Heritage

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Some people mistakenly equate “soul food” with the “Southern” foods of America. But that is not correct. Deep South Soul Food cooking is a major segment of the broader category of Southern cooking, yes. But not all Southern American cooking is “soul”. Bob Jeffries, author of the 1969 publication, Soul Food Cookbook, said it simply like this:

“While all soul food is southern food, not all southern food is ‘soul.’ Soul food cooking is an example of how really good southern Negro cooks cooked with what they had available to them.”

The amazing, simple and basic, humble and yet exquisite recipes that comprise Deep South Soul Food are the creative products of African Americans. To put it accurately and bluntly:

Deep South Soul Food has its roots embedded deeply in the American 18th and 19th century institution of slavery.

Deep South SlavesEnslaved Africans, living in squalid conditions provided them by their plantation owners, were fed with what the white people considered “scraps” and all the “undesirable” offcuts of meats. What vegetables they had, they had to grow for themselves, and grow them they did, in abundance. Black-eyed peas, garbanzo beans, collard greens, mustard greens, kale, spinach, peppers and tomatoes, eggplants, potatoes, corn, and okra … Deep South Soul Food, while having to rely on meager amounts and poor cuts of meats, was (and still is) rich in varieties of vegetables.

 

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Moroccan Lamb Kebabs

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Today’s post is a marvelous African (Moroccan) recipe – Moroccan Lamb Kebabs, served with golden couscous. You can find this and lots of other Moroccan dishes on our Moroccan Cuisine page.

Lamb Kebabs with Golden Couscous is a classic Moroccan dish, and a national favorite. The rich, tender, spicy flavorful lamb meat, with onions and apricots to compliment the meat is a remarkable and wonderful treat. Try grilling up some Moroccan Lamb Kebabs with Golden Couscous for your next backyard cookout – you and your guests will love it!

Moroccan Lamb Kebabs

Moroccan Lamb Kebabs with Golden Couscous

Moroccan Lamb Kebabs with Golden Couscous Recipe-

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