There are scores of different breeds of turkeys, but we've whittled our list down to the most important turkey terminology. To find out what's best for you, keep reading after the break.
Guava paste (also known as goiabada, pasta de guayaba, and guayabate) isn't easy to spot in the many parts of the States unless you look in the Latin section of your supermarket. In contrast, it's a staple everywhere in Latin America, from Puerto Rico to Brazil and Mexico.
The substance is guava pulp, sugar, water, and pectin cooked down slowly into a concentrated form. It has firm consistency similar to that of membrillo and has a wide arrange of uses, from appetizers to desserts.
In Brazil, goiabada is spread on toast, or cut into squares and paired with cubes of local Minas cheese as a snack. In Portugal, it's used as a filling for bolo de rosas, or rose cake, and in Spanish-speaking Caribbean islands like Cuba, to fill guava and cheese empanadas. Personally, I'd love to try it as a dessert sauce, on to add sweetness to pork tenderloin with salsa. What have you used guava paste for?
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Have you ever made sfoglia?
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Pipérade (pronounced "peep-ay-rod") is native to the Basque region of France; it's a sauté of tomatoes and sweet green bell peppers in olive oil along with other optional ingredients such as spicy paprika, onions, garlic, bacon or ham, and eggs.
The specialty can be served as either a side dish or a main dish or as a condiment to top mild fish, omelets, basic frittatas, or braised chicken. Have you ever made pipérade?
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Leche de tigre, or tiger's milk, is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. Also known as leche de pantera, this leftover fish runoff usually contains lime juice, sliced onion, chiles, salt, and pepper — along with a bit of fish juice.
In Peru, the invigorating potion is often served alongside ceviche in a small glass and believed to be both a hangover cure as well as an aphrodisiac.
Source: Flickr User Carlos Varela
Bubble and squeak
This mishmash of veggies (cabbage, carrots, peas, and Brussels sprouts), potatoes, and sometimes meat is a part of a traditional English breakfast. Made from cold leftovers, everything is fried in a pan together, making a "bubble and squeak" sound as it cooks. Get it?
Source: Flickr User Kai Hendry
Traditionally, salt cod was produced by cleaning and beheading fresh cod, often adding salt as a desiccant, then laying the fish out on rocks to dry. Due to overfishing, the ingredient is no longer made exclusively from cod, and may be made with other whitefish, such as pollock, ling, and haddock. It's sold whole or in portions, either with bones or deboned, and must be rehydrated before use. This is achieved by soaking in cold water for 12 to 36 hours, then boiling in water or milk until flaky. Are you a fan of dishes with salt cod?
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