April 23, 2024
Photo: FoodNetwork.com
Grilled Branzino
Dining in Florida
Words of Mouth, 2016
Ten dining definitions all foodies should be familiar with.
Chris Sherman | 12/16/2015
You know you'll see kale and octopus all over Florida menus this year as well as some food terms that may be new to you:
- Bavette: A thick steak from the flap under the flank, one of many "butcher's cuts" that you'll see as prices rise for traditional luxury steaks .
- Brik: Middle Eastern pastry-like phyllo, often rolled into a cigar and stuffed.
- Branzino: European sea bass, aka loup de mer or robalo especially popular in Italy and Greece and now here. Often roasted or grilled.
- Farro: An old peasant grain from Europe; a species of wheat that looks like barley and can be used like rice.
- Schlag: Homemade whipped cream added to desserts in Austria and grand steak houses here.
- Paccheri: Traditional pasta from southern Italy in very large short tubes, a favorite in the trend toward wider, artisanal noodles.
- Porchetta: Extravagant pork roast made by wrapping pork belly around pork loin, cooked and sliced for entrees or sandwiches.
- Street corn: Corn on the cob on a stick, served with pepper, herbs and white cheese as in Mexico.
- Josper: The latest chef's toy. This is a high heat, Spanish-designed grill-oven for vegetables as well as meats.
- Poutine: The ultmate French fries, slathered with cheese curds and gravy, was invented in Quebec but U.S. gastropubs now try to outdo it.
Related:
For Florida's finest restaurants, browse the Golden Spoon Awards.
