Today’s post is a recipe taken from our Russian Cuisine Page. Borsch Kievsky is a classic, traditional Russian very hearty soup. It has a lot of ingredients, and does take some time to prepare. But when you finally set down at the table and take that first spoonful of this real, authentic Russian Borsch Kievsky recipe, trust me, you will surely feel the effort was well worth it.
Today’s post is taking a recipe from out Classic American Main Entree page and sharing it here on the home page. Beer Can Grilled Chicken is an ingenious way to prepare chicken that is succulent, juicy, and flavored quite unlike any chicken you’ve ever had.
(Photo Attributed to: Jack. License – https://creativecommons.org/licenses/by-sa/2.0/)
Ever since being a boy, I have loved camping. Real camping – the rustic kind, sleeping in tents, fishing and foraging for food, and cooking meals over an open campfire. And I was taught, early on, how to do gourmet open fire cooking.
Photo Attributed to Author: محمد بوعلام عصامي
I cringe when I see other campers preparing their “meals” – which most often are hot dogs, or marshmallows, or maybe, for the more “advanced” campers … even a grilled hamburger! 
And for side “dishes” they are munching on potato chips or Doritos, and perhaps some store-bought deli items.
Not me. Nothing against hot dogs and hamburgers, I love ’em and will sometimes cook and eat them.
And I do love a good open fire-roasted S’more as much as anybody. But when I go camping, whoever is with me is going to eat very good. I’m talking about real …
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.
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.
For all of you Western Africa food lovers, this post is a heads-up, announcing a whole new page dedicated to 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.
Today’s post is featuring a new recipe added to our Classic American/Soups and Sandwiches Page:
(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.
The title of this post, 5 Health Benefits of Red Palm Oil, really falls short of the vast amount of benefits one could list.
Red palm oil, in addition to its many culinary uses as a rich food high in nutrients, also has a long list of beneficial health and medicinal qualities. But for the purposes of this article, we will concentrate on 5 of the most beneficial qualities it has.
Red palm oil is usually thought of as having originated in Africa, but in fact it was revered and used in ancient Egypt as far back as 5,000 years ago. Beloved by Pharaohs as a sacred food, they prized the oil so highly that it was common to entomb Pharaohs with a bottle of palm oil – so they could have some in the afterlife.
Palm oil, for centuries has been (and still now in modern times is) produced primarily in the tropical belt of Africa, Southeast Asia and parts of Brazil. And it is a commonly used oil and food ingredient in those countries.
(Photo Attributed to Author: Swidran)
However, its use in the rest of the world as part of the commercial food industry is also widespread. This is because of its high oxidative stability (saturation) of refined food products when used for frying, as well as its comparatively lower cost to produce than most other oils.
There have been some major concerns about red palm oil, primarily the effects on the environment, because …
The term “hemp” refers to cannabis (marijuana), but is generally exclusive of the psychoactive forms of the cannabis plant. Traditional cooking with hemp seeds, the subject of this post, is not about whipping up some drinks, soups, porridge, or brownies to get high on. We are not discussing utilizing the THC-laden buds grown for recreational and/or medicinal purposes nowadays.
Marijuana THC Buds (Photo Attributed to Author: D-Kuru)
Let’s get that clear right now, okay?
Hemp plants are indigenous to, and have grown wild, in many regions all over the world. For thousands of years, people living in these regions have made use of cannabis seeds in their traditional cooking. And why not? They grow freely, are widely available, and cost nothing more than the labor to go out in the fields and harvest them.
World regions such as China, Mongolia, Germany, Russia and Northeast Europe have, since remote ancient times, made use of wild hemp, and have long ago learned how to cultivate the plant for improved quality and seed production.
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:
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:
Enslaved 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.
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 with Golden Couscous