In the United States, Americans don't typically eat the head meat of any animal, much less the entire head. However, for centuries the Chinese and the French have eaten entire shrimp, claiming that the head is the tastiest part of the shrimp.
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If you find that the flavor of lamb is too strong for you, don't give up hope for enjoying it yet. Lamb sausage combines lamb meat with herbs and spices, such as rosemary, thyme, garlic, allspice and cumin, to temper the assertive flavor of the lamb and bring out its rich, juicy texture.
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Many home cooks avoid purchasing and cooking live shellfish and crustaceans because they don't know how to prepare them, they are afraid of food-borne illness or even because they don't want to kill the animal during the cooking process.
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Goat is eaten in Africa and all over the Caribbean, but most Americans cringe when you mention eating goat meat. Well, they are missing out because like lamb, goat has a pleasant, slightly pungent, flavor that is best brought out by grilling the meat slowly at low temperatures.
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You might have heard the old adage that you cannot cook meat in the microwave. Not only is this not true, but sometimes it is just necessary. When you are traveling, for example, and you would like to enjoy a juicy steak, you may have no choice but to microwave your minute steak.
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Salting is a traditional way to preserve fish, and herring is often salted because it spoils very rapidly. Salted herring is most often associated with Scandinavia, where herring has been a traditional part of the diet for centuries.
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Sport fishermen know that cobia is a fish that is notoriously difficult to catch. The fish can weigh up to 100 lbs. and they put up such a fight that they break lines or burst through nets. If you do manage to catch one, you are in for a real treat, because the sweet, almost nutty, flavor of cobia is unrivaled.
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Tangy sauerkraut seems to be made for the crock pot. The sauerkraut cooks slowly, releasing its savory liquid and flavoring all of the other ingredients in the crock pot. Cooking sauerkraut in a crock pot is as simple as rinsing the sauerkraut and putting it in the slow cooker. The crock pot does the rest of the work.
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If you have a game hunter in your family or a good butcher who can provide you with a pheasant to cook, count yourself very lucky. Pheasant requires no more skill to cook than a turkey, and it takes a similar amount of time. The best part about preparing a pheasant, however, is how impressed your dinner guests will be.
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Panini makers can be used for more than just making sandwiches; they are also contact grills that can be used to cook a variety of meats, including fish. If you have a hankering for grilled fish and the weather isn't suitable for outside grilling, you can grill your fish indoors using that panini maker.
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Cockles are small bivalves that look similar to littleneck clams, but have a slightly green hue to their cream-colored shells. Most of the cockles that you purchase in the United States are imported from New Zealand, but if you are lucky enough to have fresh, wild-harvested cockles you are in for a real treat.
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If you are craving a meaty fish steak but are tired of eating tuna or salmon, kingfish is a good alternative. Kingfish are ocean fish that are related to the Spanish mackerel. In the United States, kingfish are fished off the coasts of California and in the Gulf of Mexico.
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A whole ham is a savory, elegant meal for a holiday or a Sunday dinner with the family. Ham is the cut of pork that comes from the upper hind leg of the pig, and you can purchase hams either fully or partially cooked.
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Chorizo is a savory pork sausage that is made in two distinct ways. Mexican-style chorizo is uncooked and is typically packed in inedible plastic casings. This chorizo is cooked like crumbled sausage and added to eggs, burritos or even chili.
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If you have purchased frozen catfish fillets, you might be wondering what you can do with them. You can thaw catfish fillets to fry them, but you don't need to thaw them, unless the fillets were frozen without breading and you would like to bread them. Instead, fry your frozen fillets as is.
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Zucchini is a member of the gourd family that is related to the summer squash. These vegetables are very versatile because they have tender flesh with a mild flavor that pairs well with savory flavors in casseroles, as well as sweet flavors in muffins or bread.
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Spinach is not usually served roasted because its high water content can turn the spinach to soup before it can dry out and roast, particularly if you use the frozen variety. However, using fresh, whole spinach leaves rather than chopped, frozen spinach can alleviate the moisture problem.
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Most Americans cringe at the thought of eating the foot of any animal, but in many cultures, the feet are important flavoring ingredients to soups and stews or are consumed as inexpensive sources of meat.
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Whiting are ocean-dwelling fish that are sometimes called mullet or southern kingfish. They are fished for sport as well as commercially in the warm waters of the Gulf of Mexico and the Atlantic Ocean. You can buy whiting fillets fresh or frozen at your local supermarket.
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Chateaubriand is not technically a cut of meat, although it has come to be associated with center cuts from the beef tenderloin. Technically, Chateaubriand refers to a recipe that includes a roasted slice from the beef tenderloin that is served covered with Bearnaise sauce.
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