Tag: Pork

  • Paella Valenciana (amb un toc)

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    AmScrutable

    Paella Valenciana is customarily made containing chicken and rabbit, but we’re turning that on its head and using chicken, chorizo, pancetta and seafood. There are many rules that claim you have to do it by the book so I’m changing that and making it more accessible for others or for…

  • Paccheri Alla Crabe et Prosciutto

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    AmScrutable

    Paccheri in its main form is a large tube of pasta, shorter but much wider than cannelloni. A restaurant may also have a smaller version called mezzi paccheri, literally meaning half. Paccheri is available in lisce (smooth) and rigati (grooved) versions, all depending on how you wish the pasta to…

  • Setting a Charcuterie Board

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    AmScrutable

    Let The Meat Be The Hero Charcuterie (/ʃɑːrˈkuːtəri/ (listen) shar-KOO-tər-ee, also US: /ʃɑːrˌkuːtəˈriː/ (listen) -⁠EE; French: [ʃaʁkyt(ə)ʁi] (listen); from chair, ‘flesh’, and cuit, ‘cooked’) is a French term for a branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, and confit, primarily…

  • Jambalaya (Creole / Cajun)

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    AmScrutable

    Jambalaya is an American Creole and Cajun rice dish of French, especially Provençal cuisine, African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. This is an authentic one pot meal from New Orleans. It is pure comfort food packed with chicken and shrimp, andouille sausage, rice,…

  • Havana Pork (Cuban)

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    AmScrutable

    Cuban cuisine is a blend of African, Spanish, Taino, and other Caribbean cuisines. Some Cuban recipes share those respective spices and techniques, in particular with the Caribbean. This results in a blend of several different cultural influences. A small but not insignificant Chinese influence can also be accounted for,is also…