Meat Meat Asado is cuts of meat, usually beef, which are cooked on a grill (parrilla) or open fire. Asado is quite popular in the Pampa region of South America, and it is the traditional dish of Argentina, Uruguay, Chile and the Southern States of Brazil. ...more on Wikipedia about "Asado"
Aspic is a dish in which ingredients are set into a gelatine, jelly-like substance made from a meat stock or consommé. ...more on Wikipedia about "Aspic"
Australus is the winning entry in an informal competition designed to invent a new word to use as a culinary description for the meat of a kangaroo. ...more on Wikipedia about "Australus"
Barbacoa generally refers to meats slow cooked over an open fire. Barbacoa de cabeza is a specialty of slow-cooked cow head. ...more on Wikipedia about "Barbacoa"
Barbecue, (also spelled barbeque, or abbreviated BBQ) is a method of cooking meat with the heat and hot gasses of a fire, the application of a vinegar-based sauce to meat, the result of cooking by this method, or a party that includes such food. Barbecue is usually cooked in an outdoor environment heated by the smoke of wood or charcoal, or with propane and similar gases. Restaurant barbecue may be cooked in large brick or metal ovens specially designed for that purpose. ...more on Wikipedia about "Barbecue"
(Barbicoa) Beginnings of BBQ ...more on Wikipedia about "Barbicoa"
Bushmeat (from the French "viande de brousse") hunting is common in sub-Saharan Africa's dense forests. It refers to the hunting of any animal which is not traditionally regarded to be a game animal, but is nonetheless edible. The meat may appeal to poor city dwellers with few choices, for example. Bushmeat animals include rats, antelopes, and forest elephants, among others. For centuries bushmeat has been an important source of protein for indigenous African populations. ...more on Wikipedia about "Bushmeat"
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Carne asada is a Mexican style of cooking, literally meaning "grilled meat." Most recognized with the meats Ranchera (Chuck Steak), it is one of the most popular staples to Mexican food. It can be found in tacos and burritos. Mexicans traditionally hold barbeques with carne asada as the main dish. ...more on Wikipedia about "Carne asada"
Carnitas is a type of braised or roasted (often after first being boiled) pork, in Mexican cuisine. Sometimes it is actually prepared by frying, although this method is less traditional. ...more on Wikipedia about "Carnitas"
Carpaccio refers to a dish made of thinly sliced raw beef or tuna, usually served as an appetizer. Its etymology comes from the painter, who favored red colors reminiscent of raw beef. The dish is said to be an invention of Harry's Bar in Venice, created when a famous actress of the day (supposedly 1950) advised Giuseppe Cipriani that her doctor had recommended she only eat raw meat. Typically the thin slices are served with a dressing of olive oil and lemon juice plus seasoning, often with green salad leaves such as arugula or radicchio and thinly sliced Parmesan cheese. ...more on Wikipedia about "Carpaccio"
Carpetbag steak is a uniquely Australian dish that was first popularised in Sydney around 1950. ...more on Wikipedia about "Carpetbag steak"
Ćevapi or Ćevapčići (diminutive) is the name of a popular dish in the Balkans. They are small grilled rolls of minced beef, pork, or lamb, or a combination of any of these three types of meat. Usually served with chopped onions, sometimes with cottage cheese, ajvar, etc. ...more on Wikipedia about "Ćevapi"
Chapulines, or grasshoppers, are considered a delicacy by many Mexicans. They are collected only at certain times of year. They are thoroughly cleaned and washed out, then fried with chiles and lemon juice, to create a very Mexican taste. Chapulines are available only in some parts of Mexico, the state of Oaxaca being the main place to get hold of them. They are available in varying sizes, small to large. ...more on Wikipedia about "Chapulines"
Chislic is preparation of cubed red meat, fried or grilled, relatively unknown outside of South Dakota. The term, while non-specific to any particular meat or seasoning, generally describes wild game, mutton, or beef, deep-fried and served hot on a skewer or toothpick. ...more on Wikipedia about "Chislic"
Chivito (the diminutive of chivo, " goat") is the grilled meat of a young goat eaten in Argentina, sometimes as part of an asado. ...more on Wikipedia about "Chivito"
Churrasco is Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America but a primary dish in the countries of Argentina, Brazil and Nicaragua. ...more on Wikipedia about "Churrasco"
Colonial Goose is the name for a surprisingly effective preparation of roast leg of lamb. ...more on Wikipedia about "Colonial Goose"
Crowned rack of lamb is a dish that originates in 15th century England. It consist mainly of two shank cuts of lamb with the rib points covered with paper truffles. It is usually garnished with some small vegetables, such as a dressing of lettuce and a few sprigs of parsley. Crowned rack of lamb is usually served during special occasions such as a wedding or holiday celebration. Crowned rack of lamb can be found in other countries such as the United States. ...more on Wikipedia about "Crowned rack of lamb"
Cutlet (from French côtelette, côte (" rib")) refers to: ...more on Wikipedia about "Cutlet"
The domestic goat (Capra aegagrus hircus) is a domesticated subspecies of the Wild Goat of south-west Asia and eastern Europe. ...more on Wikipedia about "Domestic goat"
A domestic rabbit is one of several varieties of European rabbit that has been domesticated by humans. They are commonly raised for their meat, fur, or appeal as pets. Domestic rabbits are available in a wide variety of colors and sizes; hundreds of different breeds have been produced through selective breeding. ...more on Wikipedia about "Domestic rabbit"
Döner kebab (as döner kebap in Turkish and often simply döner, doner, donner, or donair), which literally means "rotating roast meat" is the name given to a Turkish dish made with mutton. A version developed to suit German tastes by Turkish immigrants in Berlin has become one of the world's most popular fast food dishes. ...more on Wikipedia about "Döner kebab"
Entomophagy is the eating of insects. This is a regular culinary practice in some part of the world, such as Central and South America, Africa, and Asia, but uncommon in the other areas and taboo in some societies. ...more on Wikipedia about "Entomophagy"
Escargots, in French cuisine, is a dish of cooked land snails, usually served as an appetizer. In France, escargots are typically only eaten on festive occasions. ...more on Wikipedia about "Escargots"
Fond is a French word referring to the browned and carmelized bits of meat stuck to the bottom of a skillet after cooking a piece of meat. The fond is the base of many classic pan sauces. ...more on Wikipedia about "Fond" Be happy with http://www.shortopedia.com
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