Lamb chops are sections of meat cut from young sheep. The meat is cut so that it can be served in individual slices. This cut of meat can be grilled, pan-fried, or broiled.
Lamb is the general term used for meat that comes from a sheep less than 12 months old. Baby lamb is meat from a sheep 6–8 weeks old. If the meat comes from a sheep 3–5 months old, the meat is called spring lamb. These two kinds of lamb exist mostly on milk so their meat is tender. Yearling lamb meat comes from sheep 1-2 years old. A yearling lamb is a bit older, but too young to be called mutton.
Green beans are also called French beans, squeaky beans, snap beans, and string beans. The name applies to unripe versions of the hyacinth, winged, yardlong, and common bean. There are kinds of green beans that are bred because of its flavor and fleshiness.
These beans are very easy to cook. To get a crisp and tender dish of fresh green beans, you may steam, boil, or even microwave them. Green beans are also suited to stir frying.
You’ll need green beans, a steamer basket, water, and a saucepan or pot.
Cube steak is cut from the top or bottom round (hip) of the cow carcass. The meat is initially too tough to eat and has to be tenderized before being cooked. It is often tenderized by either using an electric tenderizer or by being pounded by a wooden mallet. There are also special machines meant specifically to tenderize cube steaks. The meat can also be pierced by sharp pointed rods. After it is tenderized, it becomes similar in consistency to a hamburger.
The cube steak offers a flavorful and inexpensive treat. Here are two ways of cooking cube steaks:
Couscous is a grainy semolina wheat which is a good alternative to regular pasta. It was originally used in North African cuisine and is now widely available in American supermarkets.
Corned beef actually refers to a cut of beef that is pickled or cured in brine. The corn refers to grains of coarse salt used to cure the meat. The meat cuts can be brisket (breast or lower chest), silverside (hindquarter), or round (rump steak).
Corn on the cob is one of the easiest snacks to cook and eat. It is generally a way of cooking corn without taking out the individual kernels. There are a number of ways to make corn on the cob.
Grilling is one of the most common ways of cooking corn on the cob.
The collard, also known as collard greens, is a relative of the cabbage. However, it grows a loose rosette at the top of the long stem instead of a cabbage head. Its flavor also differs from that of cabbage.
Collards are rich in vitamins A and C, calcium, beta carotene, and iron.
Selection and Storage
Collard greens can be bought all year round, but its peak season is January through April. Always choose collards with firm green leaves. Watch out for signs of yellowing, wilting, or insect damage.
Catfish is a freshwater fish that has long, whisker-like feelers hanging down from around its mouth. Catfish is rich in flavor and easy to cook, making it a common ingredient in many dishes.
Those who enjoy fishing as a hobby make it a goal to catch fresh catfish. You can also buy catfish from a local grocery or fish market. Be careful to choose the freshest you can find, as most of the fishes sold have been either frozen or transported from other locations.
Bratwurst or brats, is a German sausage made from beef, veal, or pork. Spices like pepper, ginger, and nutmeg are also added to it. It is commonly served in a bread roll with mustard and sauerkraut, a fermented cabbage dish.
You can find Bratwurst cooked beforehand, but it is always better to buy raw ones and cook them yourself. The most popular way of cooking brats is boiling it with beer and grilling it afterwards, though it may also be cooked in plain water.
Bratwurst in Beer