Sentences with phrase «pork meat flavored»

• Cochinita Pibil Show: One of its most representative dishes in Yucatan is the cochinita pibil: A typical platter of the region which consists of pork meat flavored in achiote and sour orange, covered by banana leaves and cooked in an underground built oven.

Not exact matches

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The company says it offers premium, pit - smoked whole muscle meats with customer injections, rubs, flavors and spice blends for retail or foodservice; oven - roasted pork loins, turkeys and chicken breasts; and custom - blend batches of sauce.

People who have consumed peccary meat (I haven't, yet), say that it has a naturally smoky flavor, and it's been compared to pork, lamb, and veal.

For the serving size and the amount of satisfying flavor pork tenderloin offers, you seriously can not beat this cut of meat.

wondering if the pork loin needs to be submerged in the marinade, or does it only need to sit in the juices partially (as pictured) to get full flavor and moistness throughout the meat?

Flavored with nutmeg and cardamom, these little beef - and - pork meatballs are best served with a rich meat gravy spiked with sour cream and a little lingonberry jelly.

The native Asian fruit is being hailed as one of the most innovative meat alternatives for its remarkable «pulled pork» texture and ability to absorb flavors.

US Wellness Meats» boneless Pork Shoulder Roast is in high demand because of its delicious flavor.

The flavors for my ginger lemongrass pork lettuce wraps are inspired by the Hue Rolls at Mau and the Pho Rolls at Rice Paper Scissors here in SF — both places wrap up marinated meat and other goodies in thick pho rice noodles as finger food.

In the kitchen the black gojies can also be used in stews or as delicious ingredient with meat (pork, chicken or fish), just add a handful of berries 15 minutes before the meat is done for a delicious sweet flavor.

Two other old fashioned meat browning agents are bacon fat and salt pork, which purists insist impart a unique flavor to the chili.

These meatballs are tender, moist and full of flavor but are made with low fat chicken breast meat instead of the usual beef or pork combination.

All three flavors deliver on the juicy, satisfying taste and texture of pork sausage but with added health benefits of plant - based meat, including:

Using white meat chicken to flavor the tomato sauce instead of beef or pork makes a lighter tasting sauce with less fat.

The selection of meats to grill based on cut and flavor is endless; short ribs, marinated pork, shredded beef, and so many others.

Coating the pork loin with whole grain mustard before slow roasting it not only contributes to the flavor but ensures that the meat won't dry out.

McCormick Gourmet Organic Rubbed Sage features a woody - piney flavor that pairs perfectly with meats like pork or lamb, or can be used to elevate the flavor of soups, stews and potatoes.

Grilled Pork Tenderloin with Cilantro Pesto has a lot of lively flavors along with the tender meat, for a perfect Father's Day treat!

Ir: I feel that the meat really does give it a rich flavor, especially because of the heavy red wine and Guinness... pork might work, but I think everything would overpower the chicken.

Its tangy, sweet & savory flavor and fiery heat will have any fan of spicy foods smiling when you slather this sauce on ribs (pork or beef), chicken, burgers (meat, turkey or veggie), pork chops, shrimp, seafood, and more.

This traditional recipe, from the Shan state of Burma, is for meat balls made with ground beef or pork flavored with minced lemongrass, ginger, and garlic.

Pork tenderloin might be my favorite cut of meat - it's super lean and still has so much flavor.

Smooth and approachable fruit flavor matches very well with a wide range of foods including pork roast, pasta with rich tomato sauce, poultry, as well as grilled meats and vegetables.

Brush your pork chop with the sauce and let the flavor of victory sink in while the meat rests.

Our R&D lab has recently developed a new Specialty Line of Vegetarian Pork Flavors, including profiles such as pork broth, lard, grilled pork, various cured meats and mPork Flavors, including profiles such as pork broth, lard, grilled pork, various cured meats and mpork broth, lard, grilled pork, various cured meats and mpork, various cured meats and more.

Give soups, vegetables, meat, poultry, chicken and pork delicious flavor with Mexene chili powder seasoning, Canjun Shake Canister and Lemon Pepper Shake Canister.

100 % Vegetarian Pork Flavors Flavor profiles range from bacon, lard and ham to a large selection of roasts, cured meats and sausages.

In addition, Stubb's creates a new line of rubs formulated to enhance the flavor of each kind of meat: Bar - B - Q, Pork, Chicken, Beef and Steak.

By slow cooking a large cut of pork until it's tender, you'll fully infuse the meat with the aromatic flavors of ginger, garlic and coconut milk.

The tasty seasoning seeps into the meat as it cooks and imparts a dreamy, savory flavor to the pork.

Alligator meat is firm textured, but it doesn't shred like pork or flake like fish; in texture, and in flavor, it is probably most like frog's legs.

Alternatively, try serving them alongside a savory bowl of slow - cooked beans or with rich flavored, fatty meats such as barbecue, pulled pork or roasted chicken for just the right zip to counterbalance the heaviness of smoked and roasted meats.

This tastes really good with meats I think of as «fall flavored»: roasted chicken, grilled chicken thighs, pot roast, pork roast.

Soaking your chops overnight in a simple brine of water, salt, sugar, and spices doesn't just create incredibly juicy meat; it's also like giving the pork a big flavor bath that infuses the meat from the inside - out.

The Meat Hook hardly sells just grass - fed beef — pork, chicken, charcuterie, and a wealth of sausages in flavors like «Franch Onion» and «Baked Potato» also fill the glossy counters.

Under the direction of Chiu, Pat and Dominique, Tony and Jenny Stockman (who also went on the India trip), and Mary Jane and I were treated to appetizers consisting of various satays, skewered meats; pork ribs marinated in plums and hoisin sauce; stir - fried vegetables with garlic; lamb with black pepper, an intensely flavored dish that was fiery hot yet without chillies; and beef penang, a curry like dish that was hot with chillies.

Asado chefs cook their meat very simply, without much enhancement other than a dab of olive oil and a touch spice to accent the organic, natural flavors of their beef, lamb, and pork.

Waffle toppings include an array of house - smoked meats including chicken, ribs and pork, crispy bacon, fried chicken and flavored butters like the bacon - bourbon butter or cranberry - orange butter to name a few.

Suzaku complements an array of foods ranging from light fare dishes such as grilled white fish and seared scallops to rich flavored meats such as BBQ pork and beef ribs.

It imparts a strong, hearty flavor to meats, and is used mostly to smoke pork shoulders and ribs.

A sweet and spicy pork steak with multiple layers of flavor that take a simple cut of meat to an amazing level

The sauce features onions, garlic, and allspice to add flavor and the meat is simmered in chicken broth, balsamic vinegar, and tomato juice so that the pork chops come out perfectly tender and juicy.

Ground meat - The combination of ground chicken and pork yields a nice texture that's not dry nor greasy and a nice flavor.

There are sauces that contain mustard and other spices and have proven to be great for rich meats like pork because they provide a contrast to the flavor.

Chinese cooks were the first to salt pork bellies not only as an early form of preservation but also as a way to bring out the flavor of the meat.

While no non-smoked meat can perfectly replicate the flavor of a smoked one, you can use seasonings to add more flavor to non-smoked meats, like sliced turkey, chicken, pork or beef.

By slow cooking a large cut of pork until tender, you'll fully infuse the meat with the spicy, aromatic flavor of ginger, garlic, and coconut milk.

Beans or greens would be «flavored» with some pork; having your own «piece of meat» would be a special thing on Sunday; a ham might be served on one or two major holidays in a year.

Let the pork with the rub sit at room temperature for 10 to 15 minutes to let the flavors absorb into the meat.