steak in usa

can't remember the last time I had tilapia, but I figured this recipe from The Kitchn would be a nice reintroduction. Mostly I was just interested in the sauce, which is an aromatic combination of garlic, ginger, and cilantro. Added to that is a nice punch of jalapeno and some depth from soy sauce, white wine, and sesame oil.
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After blending all these ingredients up, you pour the mixture over the tilapia, place it all in a baking dish for ten minutes, and there you have it—dinner is done. How easy is
Actually, I pondered whether this recipe was a little too simple. Would the fish have any time to suck up the flavor, or would it just come out bland and off-green? I worried, intently checking every few minutes to make sure things were going as planned.

It certainly doesn't look that pretty, but there is no doubting the flavor here. The fish fillets came out of the oven perfectly tender and flavorful thanks to the ginger and cilantro. The sauce cooks down to almost a paste, which you'll want to smear all atop the fish.

1. Preheat the oven to 475°F. Add the jalapeño, garlic, ginger, soy sauce, white wine, sesame oil, and cilantro to a food processor or blender. Puree until smooth.

2. Season the fish fillets with salt and pepper and place in a baking dish just big enough to hold them. Pour the sauce on top.

3. Place in the oven and cook for 8 to 10 minutes, or until the fish is cooked.

4. Serve with a garnish of scallion and cilantro.

american foods 4

american foods
Italians have their prosciutto, Spaniards their serrano. These are hams of character and substance, hams with history. So why are so
While no trip to Boston is complete without a proper bowl of clam chowder, it's not fair to hand this one to Massachusetts alone — or to pretend that chowder is any one thing.
The original etymology is thought to be French, from chaudière (cauldron), perhaps passed along by French fishermen who crossed the Atlantic in colonial times. In his book “50 Chowders,” Boston chef Jasper White traces the first recipe to a 1751 edition of the Boston Evening Post. However, that soup not only neglects to mention clams but fish at all. Its basic foundation was salt pork and onions, followed by spices and soaked biscuits.
Cod or bass were added in by the end of the 18th century, but not until the mid-1800s do clams begin to appear in recipes, and the milk — now considered an essential component — didn't appear until the 1860s or so.
american foods
The formula was cast by the early 20th century, though the creamy classic occasionally vied for competition with tomato-based Manhattan clam chowder. (Not, in fact, from Manhattan.)
The clam of choice is usually the Eastern variety known as a quahog (CO-hog), with a shell thicker than three inches; its meaty insides help give chowder a briny kick. Smaller clams of the same type, Mercenaria mercenaria, are better known as littlenecks or cherrystones and not usually used for chowder.
american foods
A proper chowder is deep and aromatic, with layered flavors atop a porky foundation. Between the Red Sox finally winning, and all that chowder, I'd warn residents of Boston to expect a flood of visitors who won't leave. And I'm not talking about Harvard students.
Over the decades, the town’s many smokehouses — Gwaltney, Luter’s, and so on — have been filtered into a single company, Smithfield Foods, which is to hogs what General Motors is to cars. As the only remaining game in Smithfield town, it holds claim to what’s arguably the closest American equivalent of Europe's protected food appellations.