There are all kinds of pancakes, but learning how to make basic homemade perfect pancakes is a fundamental skill needed to delve into the more jazzed up pancake recipes.
Venison pot roast Alaskan style, is simply superb. The old traditional Alaskan cuisine relied heavily on hunting and gathering, so seafoods and wild game meats were most often on the dinner plates. Modern day Alaskan cuisine has become more diverse, but some old traditional dishes are just so simply good, they are still favored today. That is the case with this Venison pot roast Alaskan style!
Venison Pot Roast Alaskan Style Recipe-
This Guatemalan Fiambre Feast dish is traditionally served just once a year, on November 1st. This is Dia de los Santos (All Saints Day), the first of a two day celebration followed by Dia de los Muertos (Day of the Dead).
On Dia de los Muertos, Guatemalans have, for centuries, visited their deceased loved ones at the cemetery. They would bring incense, flowers, and a full plate of Fiambre to leave at the grave.
In modern times, Guatemalan Fiambre is most often shared with family and loved ones at home in more secluded celebrations. There are many variations on the dish, and families typically have their own version that has been handed down from generation to generation.
This recipe is the “red style” of Guatemalan Fiambre (Fiambre Roja). It gets the red color from the use of beets.
You will want to prepare your Fiambre least one day before serving, and two days ahead is better to start the preparations. This is because the flavor is enhanced by being marinated in caldillo – a sauce made with vinegar and some other special ingredients. Also, preparing a true Guatemalan Fiambre Feast is a very involved, multiple step process. But don’t worry – you and the small army of people you can feed with it will be extremely pleased with the fruits of your labors!
Guatemalan Fiambre Feast Recipe-
Peanut stew is a common dish throughout West Africa. They call peanuts “groundnuts” because they are “nuts” that grow in the ground. This authentic Angolan version of the peanut stew is among the very best to come out of Africa.
Angolan Peanut Stew Recipe-
Honduran Fried Yojoa Fish is one of the most famous dishes in Central America, and a national favorite. It originated in the Yojoa Lake region of Honduras.
The fish is spiced and salted, left to marinate overnight. Then it is deep fried. This particular method makes the flesh delightfully flaky and easy to be pulled off the bones. Fried Yojoa fish has a slightly sweet taste, which is a large part of what distinguishes it from any other fried fish dish.
Fried Yojoa Fish is served traditionally with garnishes of pickled onions, pickled red cabbage and slices of fresh lime. A favorite side dish is deep fried sliced bananas (plátanos tajaditos).
Honduran Fried Yojoa Fish Recipe-
Today’s post is featuring a new recipe added to our Classic American/Soups and Sandwiches Page:
New England Lobster Rolls
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-
New Zealand meatloaf, you say … what makes that so special, so “supreme”? Most countries and cultures have some versions of meatloaf. Many of them are mouthwatering wonderful, so delicious.
However, of all the kinds of meatloaf I have ever tried, this New Zealand meatloaf is special. It stands out as unique with its complexity of flavors and its texture on the palate. Definitely Supreme!
New Zealand Meatloaf Supreme Recipe-
When it comes to traditional, authentic, and classic German cuisine, it doesn’t get any better than a nice warm plate of authentic German Wiener Schnitzel. This recipe gets horribly abused and poorly duplicated all over the world. But if you’ve been turned off by the Wiener Schnitzel you’ve tried before, taste this, authentic German Wiener Schnitzel – it will change your mind for the better forever.