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Glossary Selection
Chilies | |||
| Many types are used in Thai cooking, fresh and dried, whole and ground; the smallest and hottest is birds eye; dried red chilies are popular. | |||
Chorizo | |||
| Chorizo is a pork sausage originating from Spain. It is made from coarsely chopped fatty pork and usually seasoned with chili and paprika. The mild Spanish paprika used is what gives this sausage its characteristic flavor. The paprika itself can be found as either picante (hot) or dulce (sweet). Some varieties are hung in cold dry places to cure, as happens with jamón serrano (ham). The Pamplona variety grinds the meat further. Better known in the United States are the Mexican and Caribbean versions, though these are seldom encountered in Europe. Based on the Spanish chorizo fresco, these versions are made from pork that is ground rather than chopped and different seasonings are used in addition to chili. | |||
Cazuelas | |||
| Glazed earthenware dishes. | |||
Chuletas de Cordero | |||
| Grilled baby lamb chops, sometimes seasoned with garlic or served with garlic mayonnaise on the side. | |||
Carnes | |||
| Meats | |||
Caldo Gallego | |||
| Hearty Galician soup of beef, beans, potatoes and chopped collard greens. | |||
Caster sugar | |||
| Caster sugar is a superfine granulated sugar | |||
Clotted Cream | |||
 | Clotted cream is a treacle-thick yellow cream made by heating and then leaving unhomogenised cow's milk in shallow pans, for several hours. During this time, the cream content rises to the surface into 'clots'. Purists prefer the cows to come from the counties of Devon or Cornwall in England. Clotted cream is a required ingredient for a Cream- or Devonshire Tea. It has a minimum fat content of 55%. | ||
Cornish Pasties | |||
| individual potato and meat pies | |||
Chef Kurt Linsi's Queen of Sheba Salad | |||
| Spicy Salad | |||