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Pork
Tonkatsu
Japan.
Breaded and fried pork cutlet served with shredded cabbage, Worcestershire sauce and karashi (Chinese mustard).
Dish usually served with rice and miso soup.
Shellfish and Seafood
Marinated scallops in lemon
Marinade : soaking foods in a seasoned, often acidic, liquid before cooking.
> view pairingsShellfish and Seafood
Langoustine tartare with oysters
Tartare : raw ingredient cut into cubes, brunoise, or coarsely chopped, with a strong seasoning.
> view pairingsPoultry
Chicken supreme with black truffle mashed potatoes
Poultry supreme : all the white meat from the breast and wings of poultry.
> view pairingsMain meals
Poutine
Canada. Quebec.
French fries and fresh cheddar cheese curds topped with brown gravy.
Demi-glace (brown sauce) : reduced sauce made from brown stock and tomato purée.
Poultry
Chicken galantine
Galantine : mixture of meat and bacon sliced or chopped then boiled.
> view pairingsDesserts
Streusel cake
Streusel : alsatian brioche topped with a type of crumble made from butter, cinnamon, flour, almond powder and sugar.
> view pairingsCheeses
Harbison
United States. Vermont.
Soft-ripened pasteurized cow's milk cheese with a bloomy rind encircled with a strip of spruce bark.
Shellfish and Seafood
Clam and green sauce
Green sauce : Green sauce : Mayonnaise mixed with a puree of chervil, watercress, spinach, and parsley.
> view pairingsVeal
Veal chop with Normandy sauce
Normandy sauce : Bechamel with added fresh cream.
> view pairings