Encocados refers to Ecuador's traditional seafood dish made of fish or prawns in a rich coconut sauce that is usually served with rice and Patacones. Esmeraldas province in the north of Ecuador is famous for fantastic Encocados. This is one dish which is difficult to find outside the Esmeraldas. It is often found at the beach or coastal areas, such as Atacames or Sua where fresh seafoods are always available. and at its best and freshest.

Encocados means to be served in a coconut sauce.

Elote refers to one of the popular street foods from Mexico which is actually a grilled/roasted corn on the cob. Generally, the corn is prepared infront of the buyer, pierced with a wooden stick and then slathered with tangy mayonnaise. The mayonnaise is actually not the only topping itself, it is the base for a more delicious topping of chili flakes, powdery Cotija Cheese and the obligatory squeeze of lime.

Cotija Cheese is a hard, crumbly Mexican Cheese made primarily from cow’s milk which is used as an all-purpose grating or crumbling cheese.

Personal Note: In the Philippines, we are also fond of roasted corn on a cob, but we eat it plain and simple. When I visit my home country, I will try to make Elote. I can't probably find Cotija Cheese there, but Parmesan Cheese which is similar to Cotija is already available there. I will surely , surely, try this one.

Read more ...

English: Stifle / Deutsch: Ersticken / Español: Ahogar / Português: Sufocar / Français: Etouffer / Italiano: Soffocare /

Etouffer also known as Etuver is a French culinary term; a French method of cooking dish in a tight close pan or sealed pan slowly with little liquid or no liquid at all. Estoufadde is a dish cooked this way.

Etouffer is pronounced "ay-too-fay".

Etuver is the French word which means "to braise"; braised; "to steam".

English: Estouffade / Deutsch: Estouffade / Español: Estouffade / Português: Estouffade / Français: Estouffade / Italiano: Estouffade /

Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed or tightly closed pan with very little liquid or no liquid at all. Estouffade is a dish which is either braised or casseroled. Estouffade can also be cooked with red wine, also with vegetables or beans, herbs, seasoning and stock or wine.

Examples of this dish are Estouffade de Boeuf and Estouffade Provencale/a la Provencale, braised beef or a beef stew with fennel, red wine, and black olives.

Estouffade is also traditionally refer to a brown stock; brown meat stock or "fond brun"which is used to dilute and moisten braised dishes

Estouffade is pronounced "ehs-too-fahd".

Etamine is the French word which means "cheesecloth" ; a muslin cloth which is used in cooking and preparaing food as a strainer for stocks, soups and saucesand other liquids used in cooking.

Etamine is pronounced "ay-ta-meen".

Écaler (Ecaler ) is the French word which means "to shuck" (nuts); to remove the outer covering of nuts, like peanuts, walnuts. etc. It also means to peel, to pare (shell, eggs, etc).

Écaler is synonymous with the word "Decortiquer" which means to husk; to shell or; to core.

Écaler is pronounced "e ka le"