Regional Cuisine Of CHINA: Szechuan Style

Szechuan Shui zhu fish dish by Jiaqing Pan (Photo credit: Wikipedia)

The Szechuan style of cuisine arose from a culturally distinct area in the central-western part of China, a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty, during the 15th century. However, it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine.

The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid, and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes, though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor.

A general overview of culinary history and trends reveals that, for the most part, areas that tended to spice heavily were areas in which the fresh food supply was not as reliable as in places that traditionally used a lighter hand in their use of spices. The climate of Sichuan is conducive to faster food spoilage. This, particularly in the past, made necessary food preservation techniques that themselves left behind a strong flavor, such as salting, pickling, drying, and smoking. Thus, spices served to mask the flavors of less than fresh foods and those that have been preserved by methods that affect their natural flavors. In addition to masking certain flavors, the use of hot spices, such as chili peppers, tends to be more common to hot climates, as the sweat that they can produce is thought to cool the body.

Much of the spicing of regional Chinese cooking is based upon bringing together five fundamental taste sensations – sweet, sour, pungent, salty and bitter. The balance of these particular elements in any one dish or regional cuisine can vary, according to need and desire, especially as influenced by climate, culture and food availability.

In Szechuan cuisine, there are a variety of ingredients and spices used to create these basic taste sensations. These include a variety of chili peppers, peppercorns over various types, Sichuan peppers, which are in reality a type of fruit, not pepper, and produce a numbing effect in addition to their warm flavor. Sichuan peppers, also called flower pepper and mountain pepper, are a traditional part of the Chinese five-spice powder, or at least of those that are modeled upon the most authentic versions of the spice combinations common to regional Chinese cooking.

Other ingredients used commonly in Szechuan cuisine to create the five fundamental taste sensations include different types of sugars, such as beetroot sugar and cane sugar, as well as local fruits for sweetness. The sour comes from pickled vegetables and different varieties of vinegar. A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavors. Other spices and flavors include dried orange peel, garlic, ginger, sesame oil and bean paste. Salt is important to Szechuan cuisine, and the area produces uniquely flavored salts that help to distinguish authentic Szechuan cuisine from the other regional cuisines from China.

Szechuan cuisine is marked by its rich traditional flavors, which stem from a culture of hundreds of years and are in part shaped by the natural forces of climate. Authentic Szechuan cuisine offers a unique dining experience made up of adventurous and creative taste sensations.

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Grilling TUNA STEAKS For A Simple GOURMET MEAL

Tuna steak served in a French bistro (Photo credit: Wikipedia) 

Looking for a delicious and simple way to grill up that fresh tuna steak that you just caught or bought from the local seafood market? 

Grilled tuna steak  is a delightful and exciting entree for any special meal. There are various methods to spice up and flavor your catch, but today we want to talk about a popular method using wasabi powder. This unique spice is being used by many top chefs to add a special flare and flavoring to the tuna.

Assemble the following recipe ingredients:

• tuna steaks, cut to a thickness of 3/4 inch to 1 1/2 inch each ( your preference )

• 4 to 6 ounces of butter

• 1 cup of teriyaki marinade

• 1 tablespoon of wasabi powder

• 2 chopped green onions

• 1 tablespoon of olive oil, peanut oil, or vegetable oil

• salt and pepper to taste

Get started by marinating the tuna in the teriyaki marinade. Place the tuna into the marinade and completely coat both sides of the meat. Cover, place into the refrigerator and let the tuna sit and marinate for an hour or more, overnight is good too.

When ready, start up your grill and get it good and hot, but not too hot. Ideally, bring it to the same temperature as if you were grilling a regular beef steak on the grill. Then mix the wasabi powder, butter, and the green onions together and place it aside for the time being. Once the grill is to the ideal temperature and you are ready, then brush the oil onto the tuna steaks and season the meat with salt and pepper to taste. While grilling, periodically baste the tuna with the leftover teriyaki marinade. This will help to keep the tuna moist and add additional flavor. Cook until they are done to your desired temperature, then serve with the butter. You can also let some butter melt on the tuna fillets as they are cooking as well.

An alternative set of recipe ingredients and marinade flavoring:

• tuna steaks, 1-inch thick

• Sesame oil

• 1 rounded tsp. cornstarch

• 1/3 c. rice vinegar

• 1/3 c. mirin

• 1/3 c. soy sauce

• 3 tbsp. minced crystallized ginger

Popular tuna species:

Tuna is a popular, delicious, and rich tasting seafood that is prepared in many ways. It is perfect for grilling, sautee, and broiling. The flesh of tuna is pink because the tuna's muscle tissue has a higher oxygen capacity than other fish species.

• Bluefin: An important source of seafood, providing much of the tuna used in sushi. It is a particular delicacy in Japan where it has been reported that the price of a single giant tuna can exceed $100,000 on the Tokyo fish market.

• Yellowfin: found in open waters of tropical and subtropical seas worldwide, though not in the Mediterranean Sea. It has been reported to be up to 94 inches in length and 440 lb in weight. The second dorsal fin and the anal fin are both bright yellow, thus the common name, and they are very long, as are the pectoral fins. The main body is very dark metallic blue, changing to silver on the belly.

• Albacore: found in the open waters of all tropical and temperate oceans, and the Mediterranean Sea. It is a prized food and a significant fishery. Methods of fishing include rod and reel, long-line fishing, and purse seining and are highly sought after by sport fishers and recreational fishermen.

• Bigeye

• Blackfin

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Delicious Desserts

Desserts - Photo: Pixabay

A "Dessert" is a meal course that usually comes after dinner. Most often Dessert foods are of sweet food but can also be of a strongly flavored food, such as cheese, like cheesecake. The word dessert comes from the Old French word "desservir", which means 'to clear the table'. Often times in the English language dessert is confused with the word desert(note only one "s"), which is a barren piece of land normally with sand as soil. 

It wasn't until after the 19th-century where the rise of the middle class, and the mechanization of the sugar industry, brought the privilege of sweets into the general public and unreserved it exclusively for the aristocracy, or a rare holiday treat. This was because sugar became cheaper and more readily available to the general public. As sugar was widely spread, so was the development and popularity of desserts.

In today's culture dessert recipes have become a popular item for discussion, as they are a winning way to win people over at the end of any meal. This is partly because if you serve a mediocre meal, with an excellent dessert, people will remember you for the dessert and forget about the meal.

Most cultures have a separate final distinction between the main course, and the sweet course. This is not true however in some cultures such as Chinese, who will mix in sweet and savory dishes throughout the entire meal. Dessert is, often times seen as a separate meal or snack, rather than a course, and can be eaten sometime after the meal by many individuals. Because of its widespread popularity, there are even some restaurants that specialize in desserts.

Some of the most common desserts are:

- Biscuits or cookies

- Ice creams

- Meringues

- Fruit

- Cakes

- Crumbles

- Custards

- Gelatin desserts

- Puddings

- Pastries

- Pies or tarts

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BRITISH CUISINE

British cuisine has always suffered from bad press. The simple homespun fare and plain preparation of most traditional British foods pales when compared to French haute cuisine, and it’s not uncommon for food critics to sound almost apologetic when writing about traditional British dishes as if there were something shameful in enjoying a good, thick joint of beef with an accompaniment of Yorkshire pudding. If they speak in glowing terms of anything at all, it is a nod to the clever naming of British foods, where dishes like bubble and squeak and spotted dick appear on restaurant menus.

A traditional Sunday roast: roast beef, vegetables, mashed potatos, Yorkshire pudding and gravy.
 (Photo credit: Wikipedia)

And yet, for all the snickering and apologetic references, British cuisine at its best is hearty, delicious, simple fare on which to fuel the nation that influenced the entire world. There is no other nation in the world that does a roast of beef to such perfection, nor any better accompaniment to the succulent meat than a puffed, piping hot Yorkshire pudding prepared in its drippings, and few cuisines have a dessert that can compare with the pure heaven that is a well made trifle or treacle tart.

British cuisine is a blending of the practical with the nutritious. If it is, as some say, unimaginative, that may be because the food itself needs little imagination to fancy it up and make it palatable. It is certainly not because the British mind lacks imagination when it comes to food – the common names for everyday meals sometimes require a translator just so you’ll know what’s on your plate. A walk through a restaurant take-away menu offers such dishes as ‘mushy peas’, steak and kidney pie, fish and chips and bangers and mash.

There are well-known British dishes for eating at each meal. Some of the most popular include:

Breakfast:

A full English country breakfast includes meat, eggs, pancakes or toast and side dishes like hash and bangers and mash. It’s hearty fare, the sort that is set on the table for dinner in most other cultures. It often includes leftovers from last night’s dinner, diced and fried together with seasonings and butter, sometimes called country hash.

Tea:

The tradition of mid-afternoon tea is one that’s been observed by the British for centuries. Among the most common dishes served at mid-afternoon tea are finger-foods like crumpets with jam and clotted cream, dainty watercress sandwiches and scones with raisins or dried fruits.

Sunday Dinner:

The Sunday dinner has a long tradition as being a family occasion – the one meal of the week at which all family members gathered. A roast joint of meat – beef, lamb, pork or chicken – is nearly a requirement, and it is served with a potato and vegetable, and very often accompanied by Yorkshire pudding.

Puddings and custards feature prominently in British cuisine. Baked, boiled or steamed, puddings are usually made with suet and breading, and studded with dried fruits and nuts. One of the most popular and delightful British desserts is the trifle, and there are nearly as many variations as there are cooks. The base is a sponge cake, often left over from another meal. Soaked in Madeira or port, it is layered in a dish with custard, jam, fruits and Jell-O and topped with whipped cream. The end result is a delicious mélange that is features all that is good about British cookery – plain, practical cooking that is meant to fill the belly and satisfy the taste buds.

Delicious DESSERTS

A "Dessert" is a meal course that usually comes after dinner. Most often Dessert foods are of sweet food but can also be of a strongly flavored food, such as cheese, like cheese cake. The world dessert comes from the Old French word "desservir", which means 'to clear the table'. Often times in the English language dessert is confused with the word desert(note only one "s"), which is a baren peice of land normally with sand as soil. 

It wasn't until after the 19th-century where the rise of the middle class, and the mechanization of the sugar industry, brought the privilege of sweets into the general public and unreserved it exclusively for the aristocracy, or as rare holiday treat. This was because sugar became cheaper and more readily available to the general public. As sugar was widely spread, so was the development and popularity of desserts.

In today's culture dessert recipes have become a popular item for discussion, as they are a winning way to win people over at the end of any meal. This is partly because if you serve a mediocre meal, with an excellent dessert, people will remember you for the dessert and forget about the meal.

Most cultures, have a seperate final distinction between the main course, and the sweet course. This is not true however in some cultures such as Chinese, who will mix in sweet and savoury dishes throughout the entire meal. Dessert is, often times seen as a separate meal or snack, rather than a course, and can be eaten some time after the meal by many individuals. Because of it's wide spread popularity there are even some restaurants that specialize in desserts.

Some of the most common desserts are:

- Biscuits or cookies

- Ice creams

- Meringues

- Fruit

- Cakes

- Crumbles

- Custards

- Gelatin desserts

- Puddings

- Pastries

- Pies or tarts

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GOURMET SEEFOOD Is A Great Gift!

Many people have distaste for the word “gourmet” until they learn the actual meaning of it. A gourmet is simply a person with a detailed knowledge of the finest food and drink. The term originally came from the French word “groumet” which is a valet in charge of wine. Gourmet seafood, then, is the finest seafood. Sending gourmet seafood as a gift is a special and unique way of showing a person that you care for them.

Gourmet seafood can be a gift to customers, clients or employees. There are many companies that offer a pleasing and tasty selection. Careful attention should be paid in order to make the best choice for your important customer. Sending the gift of gourmet seafood is giving the gift of the prize of New England. Your employee or customer will be very pleased and delighted with the surprise of gourmet seafood arriving on their doorstep.

You should carefully consider which company you choose before placing an order of gourmet seafood. Some firms can be easily contacted about the details of your shipment and readily give information about when it will be arriving to your customers and employees. Many companies even offer discounts on a large order, for example, if your gourmet seafood order totals over $500.

The packages you can order include such favorites as Lobster Lover’s Feast or Surf and Turf. How about a Maine Lobster Party, or maybe just one or two live Maine lobsters? A hearty Shrimp and Steak Classic, rustic Australian Rock Lobsters or a Classic New England Clambake can also be ordered. Of course, the prices of these gourmet seafood packages depend on the quantity and the distance it’s being sent.

How to Order Your Gourmet Seafood

1. You should fill out a corporate gift order form and fax it in to the company. Or, if you prefer, the customer care line would be happy to take your order.

2. Make sure your billing address and the address your credit card company has on file are the same.

3. Make sure you place an order well in advance, at least 48 hours prior to when you need it to be shipped, in order to avoid any emergencies. If your gourmet seafood company cannot process your order, they should contact you immediately and provide you with other options. Always ask for a confirmation of the corrected order if this happens.

4. The gourmet seafood company will contact you just before they process the order to your credit card, in order to get your final confirmation.

5. If you receive a discount, the gourmet seafood company will deduct it from the total, usually before the shipping charges are added.

6. Many gourmet seafood companies will notify the recipient via email, so they’ll know when they should expect their package. They will also send you an email when the package has been successfully delivered.

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What Is So Special About GOURMET PIZZA?

Pizza has been around for thousands of years. When did out of the ordinary and delicious gourmet pizza make its debut? What would the forefathers of pizza think of this culinary masterpiece?

A pepperoni pizza.
(Photo credit: Wikipedia)

Everyone knows that a standard pizza comes with pepperoni, cheese, ground beef, peppers, onions, anchovies and sausage. Today gourmet pizza is created with any kind of topping. They are topped with anything from broccoli to chocolate. There are gourmet pizzas for breakfast that can be topped with scrambled eggs, bacon and cheese. And, there are vegetarian gourmet pizzas that are topped with a medley of vegetables.

The gourmet pizza is relatively new and was created for the privileged. It has grown in popularity in nearly every household in the United States. Pizza parlors are popping up all across the country. A Sunday afternoon of football will be a definite hit with the gang if a gourmet pizza with all the toppings is served.  A sure pleaser for chocolate lovers is a dessert pizza topped with marshmallows and chocolate.

Gourmet pizza was conceived with the belief that less is better. Only by using the finest quality ingredients and one or two toppings, can a pizza acquire the status of a gourmet pizza. Only the freshest and highest quality meats and freshest mozzarella can be used. The difference in a standard pizza and a gourmet pizza will be proven with each bite.

An ordinary consumer, with a little imagination, can create a gourmet pizza at home. A variety of pre-baked pizza shells are available in all types of food stores. With some imagination and experimentation, a home chef can make a mouth-watering work of art. Most food stores carry a line of pizza shells, cheeses and gourmet sauces. Cheeses other than Mozzarella can be used.

Gourmet pizza shops continue to grow, offering a variety of pizzas from different cultures. Every culture brings an innovative way to make the gourmet pizza. These tasty delights will bring dining pleasure for years to come.

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How To Make Authentic MEXICAN CERVICHE

Sun dry red chili peppers (Photo credit: Wikipedia)

When I mention the word “cerviche” to people I am usually questioned, “what the ___is that?” After they taste my recipe for true Mexican cerviche they are begging me to teach them how to make it.

First let me explain why I call it authentic Mexican cerviche. I lived in the Yucatan Peninsula over 20 years ago at the beginning of the birth of Cancun. I worked on boats every day and learned to make Mexican food dishes from the natives I worked with.

One of my favorites has always been cerviche because it is very fast and easy to make and it is very light and cooling on hot days.

So what is it and how do I make it? Well, for starters there are several different types of cerviche. It can be made from Conch, a large shellfish found all over the Caribbean, shrimp, or a white meat fish such as snapper, trout, etc. We used Spanish Mackerel a lot as well when I was in Cancun.

The recipe is the same regardless of the meat you choose so let me begin.

For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes, several limes or a couple bottles of lime concentrate, an onion, and several chili peppers. If you are averse to really spicy foods you can substitute less spicy peppers.

The first thing you do is cut the meat into small fingertip sized chunks and place in a large bowl with a lid so you can shake the mixture up easily later. After you have the meat cut up pour just enough lime juice over it to cover the meat thoroughly, shake it up and put it to the side.

Next cut up your tomatoes into small chunks and scrape them into the mixture, then your onions and peppers and so on.  Be sure to cut the peppers extra small.

If you like a little more seasoned taste you can sprinkle a little of your favorite spice on it although most people prefer to eat it as is.

Let the mixture chill in the refrigerator or on ice for at least one hour then serve with tortilla chips or crackers washed down with a good cold beer.

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