A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese then breaded and pan-fried or deep-fried. Veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. For chicken cordon bleu chicken breast is used instead of veal. Ham cordon bleu is ham stuffed with mushrooms and cheese.
The French term cordon bleu is translated as "blue ribbon". According to Larousse Gastronomique cordon bleu "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food prepared to a very high standard and to outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons of a cook's apron."
The origins of cordon bleu as a schnitzel filled with cheese are in Switzerland, probably about the 1940s, first mentioned in a cookbook from 1949. The earliest reference to "chicken cordon bleu" in The New York Times is dated to 1967, while similar veal recipes are found from at least 1955.
There are many variations of the recipe, all of which involve a cutlet, cheese, and meat. A popular way to prepare chicken cordon bleu is to butterfly cut a chicken breast, place a thin slice of ham inside, along with a thin slice of a soft, easily melted cheese such as Swiss. The chicken breast is then rolled into a roulade, coated in bread crumbs and then deep fried. Other variations exist with the chicken baked rather than fried.
Other common variations include omitting the bread crumbs, wrapping the ham around the chicken, or using bacon in place of ham.
A variant popular in the Asturias province of Spain is cachopo, a deep-fried cutlet of veal, beef or chicken wrapped around a filling of Serrano ham and cheese. In Spain, the version made with chicken is often called san jacobo.
In largely Muslim-populated countries, the halal versions of chicken cordon bleu are also popular, such that the chicken is rolled around beef or mutton instead of pork product.
Scampi, also called Dublin Bay Prawn, or Norway Lobster, is an edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and as a gastronomic delicacy. Scampi is now the only extant species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops.
Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans), such as Metanephrops, as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally. The United Kingdom legally defines scampi specifically as Nephrops norvegicus, Monkfish tail was sometimes illegally used and sold as scampi in the United Kingdom in the past contravening the Fish Labelling (Amendment) England Regulation 2005 and Schedule 1 of the Food Labelling Regulations 1996.
Scampi is the Italian plural of scampo, Nephrops norvegicus. In English, scampi is used as singular, plural, or uncountable. The Italian word may be derived from the Greek κάμπη kampē . Years after scampi became scarce. Due to scarcity, Italy, Greece, the United Kingdom and Spain would often substitute shrimp in scampi when required.
Scampi, or Langoustines or Norway lobsters – Nephrops norvegicus – are roughly the size of a large crayfish and fished from silty bottom regions of the open Atlantic Ocean, and parts of the Mediterranean. The fleshy tail of the Norway lobster is closer in both taste and texture to lobster and crayfish than prawn or shrimp.
Norway lobster are also known as Dublin Bay prawns, though the term "prawn" can be confusing since it is sometimes used to describe several varieties of shellfish: the first group includes members of the lobster family such as scampi while the second takes in large shrimp, particularly those that live in fresh water. However, in terms of biological classification, lobsters like scampi are of a different family from prawns/shrimp.
The food labelling laws (in Britain, for example) define "scampi" as Nephrops norvegicus.
According to Larousse Gastronomique, langoustine are delicate and need to be poached only for a few seconds in court-bouillon. When very fresh they have a slightly sweet flavour that is lost when they are frozen. They can be eaten plain, accompanied by melted butter.
In Britain the shelled tail meat is generally referred to as "scampi tails" or "wholetail scampi", although cheaper "re-formed scampi" can contain other parts together with other fish. It is served fried in batter or breadcrumbs and usually with chips and tartare sauce. It is widely available in supermarkets and restaurants, considered pub or snack food although factors reducing Scottish fishing catches generally can affect its availability.
In the United States, "shrimp scampi" is the menu name for shrimp in Italian-American cuisine (the actual word for "shrimp" in Italian is gambero or gamberetto, plural gamberi or gamberetti). "Scampi" by itself, is a dish of Nephrops norvegicus served in garlic butter and dry white wine, with cheese, served either with bread, or over pasta or rice, although sometimes just the shrimp alone. Most variants of the "shrimp scampi" come on pasta. The word "shrimp scampi" is construed as a style of preparation, and with variants such as "chicken scampi", "lobster scampi" and "scallop scampi". Lidia Bastianich: "In the United States, shrimps are available, not scampi, so the early immigrants prepared the shrimp they found in the scampi style they remembered."
Owing to the decline of fish stocks, British chefs including Heston Blumenthal and Hugh Fearnley-Whittingstall are attempting to raise awareness of alternative seafoods, by championing scampi and other lesser-known seafood dishes as a more sustainable source of protein.
In the United States, National Shrimp Scampi Day occurs annually on April 29.
A wrap is made with a soft flatbread rolled around a filling.
The usual flatbreads are wheat tortillas, lavash, or pita; the filling usually consists of cold sliced meat, poultry, or fish accompanied by shredded lettuce, diced tomato or pico de gallo, guacamole, sauteed mushrooms, bacon, grilled onions, cheese, and a sauce, such as ranch or honey mustard.
Mexicans, Armenians, Middle Easterners, Greeks and Turks have been eating wraps since before the 1900s. Mexicans refer to them as burritos, and they come in different ingredient varieties, primarily wheat flour or corn.
The wrap in its Western form probably comes from California, as a generalization of the Tex-Mex burrito, and became popular in the 1990s. It may have been invented and named at a southern California chain called "I Love Juicy" in the early 1980s. The OVO Bistro in NYC introduced its wrap sandwich in 1990 under the name "The King Edward," The Bobby Valentine Sports Gallery Cafe in Stamford, Connecticut is sometimes claimed to have invented the wrap at about the same time, but Valentine is diffident about it: "Well, that's legend and folklore, but until somebody disputes me or comes up with a better story, I'll say I invented the wrap." Beth Dolan of Stamford, Connecticut is the waitress credited for serving the first wrap after the restaurant had run out of bread. Moreover, Valentine's own story dates his use of the name 'wrap' to the mid-1990s, after it is documented in California.
A wrap is a variation of a sandwich: a sandwich has two distinct layers which are the top and bottom pieces of bread. A wrap, on the other hand, is one piece that completely surrounds the content of the wrap.
Restaurants such as Camille's Sidewalk Cafe, Sonic Drive-In, Jason's Deli, Buffalo Wild Wings, Subway, Chick-fil-A, Roly Poly and McAlister's Deli serve wraps. KFC now serves its chicken in a wrap as menu choice, with lettuce, mayonnaise and salsa. McDonald's has a snack wrap, with a fried, or grilled chicken strip, lettuce, Cheddar, and ranch dressing. Smokey Bones Barbeque and Grill has recently introduced a Portobello Chicken Wrap to broaden their selection of grilled menu items. Wraps are also very popular in Australia and New Zealand with chains such as Oporto and Burger Fuel amongst others serving them.
The UK wrap market has grown substantially since 2004 with all major sandwich and fast food stores now selling wraps.
Lechón is a pork dish in several regions of the world, most specifically Spain and its former colonial possessions throughout the world. Lechón is a Spanish word referring to a roasted suckling pig. Lechón is a popular food in the Philippines, Cuba, Puerto Rico, the Dominican Republic, North Sulawesi province of Indonesia, other Spanish-speaking nations in Latin America, and Spain. The dish features a whole roasted pig cooked over charcoal. Additionally, it is a national dish of the Philippines with Cebu being acknowledged by American chef Anthony Bourdain as having the best pig. It is also the national dish of Puerto Rico.
In most regions of the Philippines, lechón is prepared throughout the year for any special occasion, during festivals, and the holidays. After seasoning, the pig is cooked by skewering the entire animal, entrails removed, on a large stick and cooking it in a pit filled with charcoal. The pig is placed over the charcoal, and the stick or rod it is attached to is turned in a rotisserie action. The pig is roasted on all sides for several hours until done. The process of cooking and basting usually results in making the pork skin crisp and is a distinctive feature of the dish.
Check out the beaches in Condado and Isla Verde.
A popular point of interest is Old San Juan, a 7-block area that has become popular for tourists and residents. The narrow streets of old San Juan are packed with people so it is recommended to experience Old San Juan by foot in order to avoid too much traffic. You can take a taxi for less than $20 from most hotels but for $0.75 you can also take the B21 bus which picks up from many locations near the hotels and is very easy to use.
Check out the parks in San Juan.
Teams based in San Juan have been notably successful in athletic competition. The Santurce Crabbers won the National Superior Basketball League championship in 1998, 1999, 2000, 2001 and 2003 during this period being recognized as a dynasty. The San Juan Senators and the Santurce Crabbers were the two major baseball teams in the city, winning the championship of the Puerto Rican Professional Baseball League a total of seventeen times. The Santurce Crabbers are located third among teams with more championships in the Caribbean Series, winning championships in the 1951, 1953, 1955, 1993 and 2000 editions of the tournament. The city has also been the host of events within the sports community; some examples include:
The recently built $28 million San Juan Natatorium is beginning to attract islandwide and regional swim meets, as well winter training by top-rated mainland U.S. colleges and universities, including the United States Military Academy at West Point and the United States Naval Academy at Annapolis.
In July 2007, the San Juan Golf Academy and its driving range began operating atop the city's former sanitary landfill in Puerto Nuevo and will eventually include the city's first and only 9-hole golf course.
Corned beef is a salt-cured beef product. The term comes from the treatment of the meat with large grained rock salt, also called "corns" of salt. It features as an ingredient in many cuisines. Most recipes include nitrates or nitrites, which convert the natural myoglobin in beef to nitrosomyoglobin, giving a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum spores. Beef cured with salt only has a gray color and is sometimes called "New England corned beef". Often, sugar and spices are also added to recipes for corned beef.
It was popular during World War I and World War II, when fresh meat was rationed. It also remains especially popular in Canada in a variety of dishes, perhaps most prominently Montreal-style smoked meat.
Although the exact beginnings of corned beef are unknown, it most likely came about when people began preserving meat through salt-curing. Evidence of its legacy is apparent in numerous cultures, including ancient Europe and the Middle East. The word corn derives from Old English and is used to describe any small, hard particles or grains. In the case of "corned beef", the word may refer to the coarse, granular salts used to cure the beef. The word "corned" may also refer to the corns of potassium nitrate, also known as saltpeter, which were formerly used to preserve the meat.
In North America, corned beef dishes are associated with traditional Irish cuisine. However, considerable debate remains about the association of corned beef with Ireland. Mark Kurlansky, in his book Salt, states that the Irish produced a salted beef around the Middle Ages that was the "forerunner of what today is known as Irish corned beef" and in the 17th century, the English named the Irish salted beef "corned beef".
Some say until the wave of 18th-century Irish immigration to the United States, many of the ethnic Irish had not begun to consume corned beef dishes as seen today. The popularity of corned beef compared to bacon among the immigrant Irish may have been due to corned beef being considered a luxury product in their native land, while it was cheaply and readily available in America.
The Jewish population produced similar salt-cured meat product made from beef brisket which the Irish immigrants purchased as corned beef from Jewish butchers. This may have been facilitated by the close cultural interactions and collaboration of these two diverse cultures in the United States' main 19th- and 20th-century immigrant port of entry, New York City.
Canned corned beef has long become one of the standard meals included in military field ration packs around the world, due to its simplicity and instant preparation in such rations. One example is the American Meal, Ready-to-Eat pack. Astronaut John Young sneaked a contraband corned beef sandwich on board Gemini 3, hiding it in a pocket of his spacesuit.
The dish, corned beef and cabbage, is known by a variety of names around the globe. In the United States around WWI, it was often called Red Mike and Violets, "Red Mike" referring to corned beef, and "Violets" referring to cabbage and any other accompanying vegetable.
Barbecue or barbeque is both a cooking method and an apparatus/machine. Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that produces little smoke.
Barbecue can refer to the cooking method itself, the meat cooked this way, the cooking apparatus/machine used (the "barbecue grill" or simply "barbecue"), or to a type of social event featuring this type of cooking. Barbecuing is usually done outdoors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large, specially-designed brick or metal ovens. Barbecue is practiced in many areas of the world and there are numerous regional variations.
Barbecuing techniques include smoking, roasting or baking, braising and grilling. The original technique is cooking using smoke at low temperatures and long cooking times (several hours). Baking uses an oven to convection cook with moderate temperatures for an average cooking time of about an hour. Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Grilling is done over direct, dry heat, usually over a hot fire for a few minutes.
The English word "barbecue" and its cognates in other languages come from the Spanish word barbacoa. Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida; it has entered some European languages in the form of barbacoa. The Oxford English Dictionary traces the word to La Hispaniola and translates it as a "framework of sticks set upon posts". Gonzalo Fernández De Oviedo y Valdés, a Spanish explorer, was the first to use the word "barbecoa" in print in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards apparently found Tainos roasting meat over a grill consisting of a wooden framework resting on sticks above a fire. The flames and smoke rose and enveloped the meat, giving it a certain flavor.
Traditional barbacoa involves digging a hole in the ground and placing some meat—usually a whole lamb—above a pot so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set alight. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators among the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios in his narrative The Interesting Narrative of the Life of Olaudah Equiano.
Linguists have suggested the word barbacoa migrated from the Caribbean and into other languages and cultures; it moved from Caribbean dialects into Spanish, then Portuguese, French, and English. According to the OED, the first recorded use of the word in English was a verb in 1661, in Edmund Hickeringill's Jamaica Viewed: "Some are slain, And their flesh forthwith Barbacu'd and eat". The word barbecue was published in English in 1672 as a verb from the writings of John Lederer, following his travels in the North American southeast in 1669-70. The first known use of the word as a noun was in 1697 by the British buccaneer William Dampier. In his New Voyage Round the World, Dampier wrote, " ... and lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot from the Ground".
Samuel Johnson's 1756 dictionary gave the following definitions:
While the standard modern English spelling of the word is barbecue, variations including barbeque and truncations such as bar-b-q or BBQ may also be found. The spelling barbeque is given in Merriam-Webster and the Oxford Dictionaries as a variant. In the southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the southwestern states cuts of beef are often cooked.
Because the word barbecue came from native groups, Europeans gave it "savage connotations." This association with barbarians and "savages" is strengthened by Edmund Hickeringill's work Jamaica Viewed: with All the Ports, Harbours, and their Several Soundings, Towns, and Settlements through its descriptions of cannibalism. However, according to Andrew Warnes, there is very little proof that Hickeringill's tale of cannibalism in the Caribbean is even remotely true. Another notable false depiction of cannibalistic barbecues appears in Theodor de Bry's Great Voyages, which in Warnes's eyes, "present smoke cookery as a custom quintessential to an underlying savagery ... that everywhere contains within it a potential for cannibalistic violence." Today, those in the U.S. associate barbecue with "classic Americana."
British usage, barbecuing refers to a fast cooking process done directly over high heat, while grilling refers to cooking under a source of direct, moderate-to-high heat—known in the United States as broiling. In American English usage, grilling refers to a fast process over high heat while barbecuing refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting. In a typical U.S. home grill, food is cooked on a grate directly over hot charcoal, while in a U.S. barbecue the coals are dispersed to the sides or at a significant distance from the grate. Its South American versions are the southern Brazilian churrasco and the Argentine asado.
Barbecue cooking using smoke at low temperatures Barbecuing encompasses four or five distinct types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around 240–280 °F or 115–145 °C—and significantly longer cooking times (several hours), known as smoking. Another technique, known as baking, used a masonry oven or baking oven that uses convection to cook meats and starches with moderate temperatures for an average cooking time of about an hour. Braising combines direct, dry heat charbroiling on a ribbed surface with a broth-filled pot for moist heat. Using this technique, cooking occurs at various speeds, starting fast, slowing down, then speeding up again, lasting for a few hours.
Grilling is done over direct, dry heat, usually over a hot fire over 500°F for a few minutes. Grilling may be done over wood, charcoal, gas, or electricity. The time difference between barbecuing and grilling is because of the temperature difference; at low temperatures used for barbecuing, meat takes several hours to reach the desired internal temperature.
The term barbecue is also used to designate a flavor added to food items, the most prominent of which are potato chips.
Electric Daisy Carnival, commonly known as EDC, is one of the biggest electronic dance music festivals in the world, based off attendance, with its flagship event held annually in Las Vegas, Nevada.
The event primarily features electronic dance producers and DJs such as Armin van Buuren, Dimitri Vegas & Like Mike, Yellow Claw, and Tiësto. The festival incorporates all kinds of electronic music.
Since its inception, EDC has spread to various venues across the United States as well as abroad, including Mexico, Puerto Rico, the UK, Brazil, Japan and India.
In 2009, EDC became a two-day event, and in 2011 a three-day event in Las Vegas that drew 230,000 people. In 2015 it drew more than 400,000 over three days (134,000 per day).
The first Electric Daisy Carnival rave was held in the early 1990s at an open field in Pacoima, in Los Angeles, California, by Gary Richards and DJ Steve Kool-Aid (real name: Stephen Enos). In the early years, several southern California venues played host to the annual electronic music festival: Los Angeles Memorial Coliseum and Exposition Park in Los Angeles, National Orange Show Events Center in San Bernardino, Queen Mary Events Park in Long Beach, Lake Dolores Waterpark in Barstow, Hansen Dam in Lake View Terrace, and the International Agri-Center in Tulare.