TropicalGrill解读

1、Chimicha ngaChimichanga(/t?ni? ? g?; Spanish： t?imi?t?a?_)galSo known as chivichanga or chimmychonga is a deep-fried burrito that is popular in Southwestern U.S. cuisine , Tex-Mex cuisine , and the Mexica n states of Si naloa and Son ora. The dish is typically prepared by filli ng a flour tortilla w

2、ith a wide range of ingredients , most commonly rice, cheese , machaca , carne adobada , or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa , guacamole , sour cream and/or cheese.Jalape? oThe jalape? o (/?h? l?pi?njo?/ or /?i? l?pe

3、?njo?/, Spanish: xala?pe?o) is a medium-sized chili pepper .citation needed a mature jalape? o fruit is 2 -3? inches (5 -9 cm) long and is commonly picked and con sumed while still gree n, but occasi on ally it is allowed to fully ripe n and turn crims on red.It is a cultivar of the species Capsicum

4、 annuum originating in Mexico , which is abush that grows 2 -4 feet (60 T20 cm) tall. citation needed It is named after Xalapa, Veracruz , where it was traditi on ally cultivated. citation needed About 160 square kilometres (40,000 acres) are dedicatedfor the cultivation in Mexico, primarily in theP

5、apaloapan river basin in the north of the statecitation needed of Veracruz and in the Delicias, Chihuahua , area.citation needed Jalape? os are cultivated on smaller scales in Jalisco , Nayarit, Sonora , Sinaloa , and Chiapas .citation needed Jalape? o juice is often used as a remedy for seas onal a

6、llergies and cardiovascular problems.GuacamoleGuacamole (us / gw ak?mo?li? Spanish: waka?mole or g waka? mole), is an avocado -based sauce that originated with1the Aztecs in Mexico. In additi on to its use in moder nMexica ncuisine it has also become part of American cuisine as a dip, con dime nt an

7、d salad in gredie nt. 23 It is traditi on ally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for tomato , onion , garlic, lime juice, chili, yogurt an d/or additi onal seas onin gs.QuesadillaA quesadilla (/?ke$?di?/, Spanish： kesa?ei?a, kesa?ei?a

8、) is a flour tortilla or a corn tortilla filled with a savory mixture containing cheese, other in gredie nts, an d/or vegetables, (ofte n)1the n folded in half to form a half-m oon shape. This dish originated in Mexico , and the name is derived from tortilla and2the Spanish word for cheese queso .Fa

9、jitaA fajita (/f?hi?t?/; Spanish： fa?xita) is a term found in Tex-Mex cuisine， commonly referring to any grilled meat usually served as a taco on a flour or cor n tortilla . The term orig in ally referred to the cut of beef used in the dish which is known as skirt2steak . Popular meats today alsoin

10、clude chicke n , pork, shrimp , and all cuts of beef .In restaurants, the meat is often cooked with onions and bell peppers . Popular con dime nts are shredded lettuce, sour cream , guacamole , salsa , pico de gallo , cheese , and tomato .Coria nder1Coriander (Coriandrum sativum ), also known as cil

11、antro , Chinese parsley or dhania , is an annual herb in the family Apiaceae . Coriander is native to regions spanning from southern Europe and North Africa to southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the pla

12、nt, and sle nder and feathery higher on the flowering stems. The flowers are borne in small umbels , white or very pale pink, asymmetrical, with the petals pointing away from the centre of the umbel lon ger (5-6 mm) tha nthose pointing toward it (only 13 mm long). The fruit is a globular, dry schizo

13、carp 3 -5 mm(0.12 -0.20 in) in diameter. Although sometimes eaten alone, the seeds often are used as a spice or an added in gredie nt in other foods.SauerkrautSauerkraut (/a?rkra ?t/; German pronunciation: ?za?.?k?a?t曲 listen), directly tran slated: sour cabbage, is finely cut cabbage that has been

14、fermented by various lactic acid bacteria12including Leuconostoc , Lactobacillus , and Pediococcus . It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage. Coleslaw , an unfermented dishmade fr

15、om fresh cabbage, may also be made with an acidic taste, but is otherwise quite different.Caramelizati onCaramel of sucrose; all brown color is a result of browning, as sucrose is normally colorlessCaramelisation(American English : caramelization) is the browning of sugar, a process usedextensively

16、in cooking for the resulting nutty flavor and brown color. As the processoccurs, volatile chemicals are released, produc ing the characteristic caramel flavor.Like the Maillard reaction , caramelization is a type of non-enzymatic browning . However, unlike the Maillard reaction, caramelization ispyr

17、olysis , as opposed to reaction with amino acids .When caramelization involves the disaccharide sucrose , it is broken down into the mono saccharides fructose and glucose .v美国农业部编辑维基百科，自由的百科全书世美国政府机构农业部Un ited States Departme nt of Agriculture美国农业部徽章美国农业部标志机构概要成立时间1889年1月15日雇员数105,778 （ 2007 年 6 月）年

18、度预算额1亿3230万美元（2011年度）首长- 农业部长汤姆维尔萨克-农业副部查尔斯康纳长联络资讯tl III杰米怀顿大楼总部所在地华府西南区独立大街1301号（杰米怀顿大楼）网站美国农业部（United States Department of Agriculture ，缩写：USDA ）是美国联邦政府 的一个内阁 部门。前身是1862年5月15日成立的联邦政府 农业司，1889年1月15日改为农业部。1994年根 据农业部重组法进行了重组。该部的主要职能是：通过对 农业生产的支持，提高美国人民的 生活质量，包括：* 向人民提供安全、有营养、可购买的食品；4保护农业

19、、林业和牧业用地；* 支持乡村社区的健康发展；* 向乡村居民提供经济发展的机会；* 为美国的农林业产品和服务开拓海外市场；* 消除美国乃至世界的 饥饿现象。藜麦藜麦（学名：Che no podium qui noa ，qui noa 读作 /?ki?iw a/或 /k?o?.?/），又称印地安麦、奎藜、灰 米或小小米，是一种南美洲高地特有的谷类植物，其种子可以吃。粮食谷物大多属于 禾本科，但是藜 麦很独特属于藜亚科，所以被称作“假谷物”。藜麦跟菠菜是近亲。Quinoa这个字有母亲的意思，因为古印加人把藜麦称作五谷之母来源请求。藜麦原产于安地斯山脉，是南美洲最早的作物之一，约在西元 前3000-

20、5000年就发现有种植这种作物的遗迹。藜麦喜欢高海拔，在海拔4000米的高山上，藜麦能长的非常高而且强壮。目前北美洲的美国农业公司正在利用基因科技研发低海拔也能生长的藜麦，将对南美洲的农业产生负面影响来源请求,所以现时南美洲农业机构大力推行有机品种，以对抗将来可能面对的生态危机，保护藜麦这个古老的物种。徳国酸菜编辑维基百科，自由的百科全书德国酸菜和香肠德国酸菜（德文：Sauerkraut ）是德国的传统食品，用 圆白菜或大头菜腌制。现常见于德国和 美国 的威斯康辛州。常用于搭配肉类产品如 香肠或德国猪脚，也常被用来制作 鲁宾三明治。NachosFrom Wikipedia, the free

21、encyclopediaNachosNachos with nacho cheese, olives, jalape?o pepper, sour cream and salsaNachos are a popular food based onnixtamalized corn, of Mexican origin that can be either madequickly to serve as a snack or prepared with more ingredients to make a full meal. In their simplest form, nachos are

22、 tortilla chips (totopos ) covered in nacho cheese or shredded cheese and/orsalsa .First created circa 1943 by Ignacio Nacho Anaya , the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and sliced jalape? opeppers.ColeslawFrom Wikipedia, the free encyclopediaColes

23、law , sometimes simply called slaw in some American dialects, is a salad consisting primarily1of shredded raw cabbage , which is dressed with mayonnaise and/or buttermilk in some variations and dressed with vinegar and seasoning (without any dairy or mayonnaise) in other, lightervariations. Cream or

24、 sour cream may by used as the dressing andvinegar may be added. It mayalso include shredded carrots as well as other fruits and vegetables suchas apples , onions , radishes , and peppers . Horseradish , seeds, and various spices may be in eluded.History edit source | editbetaThe term coleslaw arose

25、 in the eightee nth cen tury as an An glicisati on of the Dutch term koolsla,2a shorte ning of koolsalade, which mea ns cabbage salad.Variations edit source | editbetaASalsa (sauce)Salsa is the Spanish term for sauce , and in English-speaking countries usually refers to the often tomato -based, hot

26、sauces typical of Mexican cuisine, particularly those used as dips. There are many types of salsa which usually vary throughout Latin America.在西班牙文和意大利文中，“salsa一词可以指任何一种酱料(英文：sauce ) 111，该 词源自于拉丁文“salsa,”意思是 咸的”。在英文中，“ Salsa专门用来指本文所描述的萨尔萨辣酱。Pronun ciatio n and etymologyedit source | editbetaThe word

27、 salsa entered the English Ianguage from the Spanishsalsa (sauce), which itself derivesfrom the Latin salsa (salty), from sal (salt). The proper Spanish pronunciation is ?salsa; however, most American English speakers pronounce it /? a?/. In British and Canadian English it iscitation needed pronounc

28、ed /?s? ls?/. In Australian English it is pronouncedsouL-saa.Ton katsuKatsu-sando , a tonkatsu sandwich, served as an EkibenTonkatsu (豚力or 卜 A力7 , pork cutlet), is a Japanese food which consists of a breaded, deep-fried pork cutlet. There are two main types, hire and rosu. It is often served with sh

29、redded cabbage.Tonkatsu originated in Japan in the 19th century. As well as being served as a single dish, it is also used as a san dwich filli ng or in comb in ati on withcurry .PaellaFrom Wikipedia, the free encyclopediaPaella1Paella (Vaiencian and Spanish ： pa?e?a, English approximation /p a ?/,

30、/?pa?e?/ or /?pa ?l?/) is aValencian rice dish that originated in its modern form in the mid-19th century near lake Albufera , a2lago on in Vale ncia, on the east coast of Spain. Many non-Spa ni ards view paella asSpains national dish , but most Spaniards consider it to be a regional Valencian dish.

31、 Valencians, inturn, regard paella as one of their ide ntify ing symbols.There are three widely known types of paella: Valencian paella ( Spanish : paella valenciana ), seafood paella (Spanish:paella de marisco ) and mixed paella (Spanish:paella mixta ), but there aremany others as well. Valencian p

32、aella consists of white rice , green vegetables , meat (rabbit, chicke n, duck, la nd sn ails ), bea ns and seas oning. Seafood paella replaces land ani mals with seafood and omits bea ns and gree n vegetables. Mixed paella is a free-style comb in ati on of la nd34ani mals, seafood, vegetables, and

33、sometimes bea ns. Most paella chefs use calasparra or4bomba rices for this dish. Other key ingredients include saffron and olive oil.西班牙大锅饭（加泰罗尼亚语：Paella ,宽式IPA: /pae?a/）,又译西班牙海鲜燉饭，源于西班牙巴伦西亚，在当地语言是锅”的意思（源于拉丁语的patella）,而在西班牙语paella专指此种饭，而制作此饭的锅则叫做paellera。此饭是星期日与法耶火节（Falles ）的食品。PrawnPenaeus monodon

34、, often called the giant tiger prawn, is an important species for aquaculture.Praw n is a com mon n ame for large swimmi ng crustacea ns , particularly in Britainand Common wealth n ati ons, and are also called shrimp . Sign ifica nt commercial species valued for food tend to be large, and thus tend

35、 to be called praw ns. Shrimp that fall in this category often belong to the suborder Dendrobranchiata . The term is used less frequently in North America, and typically for freshwater shrimp.In the Un ited Kin gdom praw n is more com mon on menus tha n shrimp , while the opposite is the case in the

36、 United States. The term prawn also loosely describes any large shrimp, especially those that come 15 (or fewer) to the pound (such as king prawns or jumbo shrimp ).Balsamic vin egarBalsamic vin egar(Italia n: aceto balsamico ) is a con dime nt origi nati ng from Italy.The original traditional produ

37、ct (Aceto Balsamico Tradizionale ), made from a reduction of cooked white Trebbia no grape juice and not a vin egar in the usual sen se, has bee n made1in Modena and Reggio Emilia since the Middle Ages : the production of the balsamic vinegar is mentioned in a document dated 1046. During theRenaissa

38、nce , it was appreciated in the House ofEste .2 Today, the traditional balsamic vinegar is highly valued by chefs and gourmet food lovers.The names Aceto Balsamico Tradizionale di Modena (Traditional Balsamic Vinegar of Modena)and Aceto Balsamico Tradizionale di Reggio Emilia (Traditional Balsamic V

39、inegar of ReggioEmilia) are protected by both the ItalianDenominazione di origine protetta and the EuropeanUnions Protected Designation of OriginBalsamic Vin egar of Mode na ( Aceto Balsamico di Mode na ), a less expe nsive imitatio n of the traditi onal product, is today widely available and much b

40、etter known, but received IGP label. This is the kind commonly used for salad dressing together with oil.The word balsamico (from Lati n balsamum , from Greek balsam on ) means balsam -like in the sense of restorative or curative.3ArtichokeCooking edit source | editbetaIn the US, large globe articho

41、kes are freque ntly prepared by remov ing all but 50 mm(0.2 0.4 in) or so of the stem. To remove thor ns, which may in terfere with eat ing, arou nd a quarter of each scale can be cut off. To cook, the artichoke is boiled or steamed. The core of the stem tastes similar to the artichoke heart, and is

42、 edible.Salt may be added to the water if boiling artichokes. Leaving the pot uncovered may allow acids to boil off. Covered artichokes, in particular those that have bee n cut, can tur n brow n due to the enzymatic browningand chlorophyll oxidation. Placing them in water slightly acidifiedwith vin

43、egar or lem on juice can preve nt the discolorati on.Leaves are often removed one at a time, and the fleshy base eaten,with hollandaise_, vinegar , butter, mayonnaise_,aioli, lemon juice, or other sauces. The fibrous upper part of each leaf is usually discarded. The heart is eate n whe n the in edib

44、le choke has bee n peeled away from the base and discarded. The thi n leaves coveri ng the choke are also edible.)1Canned, marinated artichoke heartsIn Italy, artichoke hearts in oil are the usual vegetable for spring section of the Four Seasonspizza (with olives for summer, mushrooms for autu mn, a

45、ndprosciutto for win ter).回 A recipe10well known in Rome is Jewish-style artichokes , which are deep-fried whole. Stuf3fed artichoke recipes are abu ndant. A com mon Italia n stuffi ng uses a mixture of breadcrumbs, garlic, orega no, parsley, grated cheese, and prosciutto or sausage. A bit of the mi

46、xture is the n pushed into the spaces at the base of each leaf and into the cen ter before boili ng or steam ing. 诅In Spain, the more tender, younger, and smaller artichokes are used. They can be sprinkledwith olive oil and left in hot ashes in a barbecue, sauteed in olive oil with garlic, with rice

47、 asa paella , or saut edl and combined with eggs in a tortilla (frittata).Ofte n cited is the Greek,agi nares a la polita (artichokes city-style, referri ng to the city ofCon sta nti no ple), a hearty, savory stew made with artichoke hearts, potatoes, and carrots, and flavored with onion, lemon, and

48、 dill. 1213 The finest examples are to be found on the island ofTinos, and in Iria and Kan tia, two small villages in Argolida in the Pelop onn ese of souther nGreece.citati on n eeded Another way to use artichokes is to completely break off all of the leaves, leaving the bare heart. The leaves are

49、steamed to soften the fleshy base part of each leaf to be used as the basis for any number of side dishes or appetizing dips, or the fleshy part is left attached to the heart, while the upper parts of the leaves are discarded. The rema ining con cave-shaped heart is often filled with meat, then frie

50、d or baked in a savory sauce. Frozen artichoke hearts are a time-sav ing substitute, though the con siste ncy and str on ger flavor of fresh hearts whe n available is preferred.Throughout North Africa, the Middle East, Turkey, and Armenia, a favorite filling for stuffed artichoke hearts includes gro

51、und lamb. Spices reflect the local cuisine of each country. In Lebanon, for example, the typical filling would include lamb, onion, tomato, pinenuts, raisins, parsley, dill, mint, black pepper, and allspice. A popular Turkish vegetarian variety uses only onion, carrot, gree n peas, and salt.菜蓟（学名：Cy

52、nara scolymus ,意大利语：carciofo），又名食托菜蓟、洋蓟、朝鲜 蓟，也有人称洋藓、朝鲜藓。是一种在 地中海沿岸生长的菊科菜蓟属植物，香港一 般按其英语音译作雅枝竹或亚枝竹，分布于中国大陆的陕西省等地。它的花蕾可 以用来煮菜，最初是透过意大利料理而传入华人社会。Crab rangoonFrom Wikipedia, the free encyclopediaCrab rangoon are deep-fried dumplings served in American Chinese and, more recently, Thai restaura nts, stuffe

53、d with a comb in ati on of cream cheese , lightly flaked crab meat (more com monly, canned crab meat or imitation crab meat ), with scallions and/or garlic . These fillings are thenvegetablewrapped in Chinese wonton_ wrappers in a triangular or flower shape, then deep fried in oil.Saut 百ng1Saut eing

54、 (from the French saut lit. jumped, bouneed in referenee to tossing while cooking)isa method of cooking food , that uses a small amount of oil or fat in a shallow pan over relatively high heat. Ingredients are usually cut into pieces or thinly sliced to facilitate fast cooking. The primary mode of h

55、eat transfer during saut ing is eonduction between the pan and the food being cooked.Food that is saut ed is browned while preserving its texture , moisture and flavor. If meat, chicken, or fish is saut ed, the sautis often finished by deglazing the pans residue to make a sauce.Saut 百ng is ofte n co

56、n fused with pan frying , in which larger pieces of food (for example, chops or steaks) are cooked quickly, and flipped onto both sides. Some cooks make a dist in cti on betwee n the two based on the depth of the oil used, while others use the termsin tercha ngeably. 2 Saut ing differs from seari ng

57、 in that seari ng only brow ns the surface of the food. Olive oil or clarified butter are commonly used for sautingpbut most fats will do.Regular butter will produce more flavor but will burn at a lower temperature and more quickly than other fats due to the presence of milk solids, so clarified butter is more fit for this use.Swiss cheeseSwiss cheese is a gen eric n ame for several r