Appetizer

Portugal

These sausages, which are produced exclusively in the municipality of Portalegre, are made from the fat, liver, offal, and blood of the Alentejo pig. All of the ingredients are ground and spiced with garlic, cumin, sweet paprika, and salt. After 24 hours of rest, the mixture is stuffed into sausage casings, which are then blanched and left to dry. The sausage is compact and marbled when cut, and has a pleasant, unique flavor. On the outside, it is usually dark brown in color and covered with an ashy coating. It can be eaten as an appetizer or used in many traditional dishes of the Alentejo region.

Cacholeira branca de Portalegre

Found in various forms throughout cuisines of Southeast Europe and the Middle East, cacık is a refreshing Turkish dip made with strained or diluted yogurt mixed with finely chopped cucumbers and minced garlic. It is traditionally flavored with olive oil, dill weed, mint, either lemon juice or vinegar, and sometimes even oregano, thyme, sumac, and paprika. Cacık is served chilled and it is used for virtually everything from various appetizers to main dishes. It pairs especially well with classic Turkish meat fare such as k&ouml;fte and kebabs of all kinds. As a side dish, cacık is typically enjoyed in place of a salad, diluted with water and eaten with a spoon, like soup.

Cacık

Mexico

The iconic Caesar salad was named after its creator Cesare (Caesar) Cardini, an Italian immigrant who lived in San Diego but, circumventing Prohibition laws in the United States, operated a popular restaurant in Tijuana, just south of the Mexican border. Back then, in the 1920s, during the Prohibition era, Tijuana was flourishing as many Californians, including Hollywood jet set, would often drive over to party and enjoy the good life. And just like it was the case with many other world-famous dishes, Caesar salad was invented through sheer ingenuity and improvisation. In 1924, on a busy 4th of July weekend, Cardini's restaurant was packed so when the renowned restaurateur realized he's running low on food supplies, as he didn't want to disappoint the customers, Caesar concocted a salad with what was left over in the kitchen. To animate the guests and add some flair to his new invention, Cardini prepared the salad tableside, as many restaurants still do today, tossing the crisp romaine lettuce with creamy coddled eggs, garlic-flavored croutons, parmesan cheese, olive oil, and Worcestershire sauce. Originally, the romaine leaves were coated with the dressing and placed on a serving plate in a circle, stem side out, so that the diners could enjoy their salad with fingers. In 1926, Alex Cardini, a former ace pilot in the Italian Air Force during WWI, joined his brother Caesar at his Tijuana restaurant. Back then, the dish was named Aviator's salad in honor of the pilots from San Diego's Rockwell Field Air Base who, reportedly, one morning &ndash; after a long night of drinking and missing curfew &ndash; woke up at Caesar's restaurant and enjoyed the salad prepared by Alex Cardini for breakfast. Later on, as the salad gained popularity with other Californian visitors, it was renamed to Caesar salad. Alex also added other ingredients to the already famed concoction, in particular anchovies, even though Caesar was said to be against that inclusion, claiming that the Worcestershire sauce was enough to provide the faint fishy flavor. Moreover, in 1948 Caesar Cardini established a patent on the salad dressing which is still today produced and marketed by Caesar Cardini Foods, Inc. as Cardini's Original Caesar dressing mix. Regardless of the two slightly different recipes and dressing variations, Caesar salad became a sensation sought after from coast to coast, eventually even becoming a success in Europe; especially after the Paris-based International Society of Epicures in 1953 proclaimed it as "the greatest recipe to originate from the Americas in 50 years".

Caesar salad

Cala is a spicy snack that is also called "an edible souvenir of Aruba". It is a traditional fritter made with black-eyed peas and Madame Jeanette hot peppers. Crispy on the exterior and light on the interior, cala is a hearty and savory tidbit of the Caribbean that is traditionally served while still piping hot. A glass of cold beer acts as the perfect accompaniment to the dish, and it's used to subdue cala's spiciness.

Cala

Čalabrca is a simple Serbian dish made with phyllo pastry, oil, milk, and kajmak (clotted cream). A spoonful of lard or oil is dropped into boiling water. Dried phyllo pastry is torn into pieces, and the pot of boiling water with oil is poured over them, ideally in an earthenware pot. The concoction is shortly cooked, taken off the flames, then combined with milk and kajmak. The dish is typically served as an appetizer, and the name is derived from the colloquial word čalabrcnuti, meaning to nibble.

Čalabrca

Calamar croustillant is a traditional seafood dish originating from Mauritius. It consists of crispy-fried squid pieces. The dish is made with a combination of squid rings, flour, breadcrumbs, eggs, crushed garlic paste, and cornstarch. The squid rings are marinated in salt, pepper, and crushed garlic paste, then dipped in eggs and rolled in a mix of flour, cornstarch, and breadcrumbs before being fried in hot oil until golden. Calamar croustillant is traditionally served as an appetizer with garlic mayonnaise or hot chili sauce on the side.

Calamar croustillant

Calamares encebollados is a traditional dish that's often served as a tapa. The dish is made with a combination of squid, onions, garlic, olive oil, bay leaves, parsley, white wine, and salt. The garlic, sliced onions, and bay leaves are slowly cooked in olive oil until the onions become caramelized and tender. The squid is cut into pieces, saut&eacute;ed in olive oil, then mixed with the garlic and onions. White wine is poured into the pan and the dish is shortly cooked until the alcohol evaporates. Before serving, calamares encebollados are typically sprinkled with chopped parsley.

Calamares encebollados

Camarones a la diabla is a traditional dish originating from Mexico. Although there are many variations, the dish is usually made with a combination of shrimps, tomatoes, garlic, onions, arbol chili peppers, olive oil, and salt. The shrimps are cooked in olive oil over medium-high heat until light pink. The hot peppers are blended with tomatoes, garlic, onions, and salt, and the sauce is then poured over the shrimps. The dish is simmered until the sauce is bubbling, and camarones a la diabla are then served immediately. Crusty bread or warm corn tortillas make great accompaniments to the spicy shrimp.

Camarones a la diabla

Camaron rebosado is a traditional and simple Filipino seafood dish. It's usually made with a combination of large shrimp, lemon juice, flour, eggs, cornstarch, salt, pepper, and oil. The shrimps are marinated in a mixture of lemon juice, pepper, and salt. They're dipped into a batter of flour, cornstarch, water, eggs, and salt, then deep-fried in hot oil until golden and crisp. The battered and fried shrimps are served as an appetizer while still hot, and the mild-flavored dish is often accompanied by rich dips such as banana ketchup or sweet and sour sauce on the side. In the Binondo district of Manila, there's a unique version of the appetizer called camaron rebosado con jamon, in which ham is wrapped around the shrimps.

Camaron rebosado

The first step of making canap&eacute;s Aberdeen is to prepare every necessary element, namely the meat and the sauce, before assembling the dish. Dices of chicken breast, pork tongue, and lean ham are incorporated into a thick velout&eacute; sauce made from butter, flour, and chicken stock. The resulting mass is spread on toast slices, topped with grated parmesan cheese, and baked.

Canapés Aberdeen

The Proven&ccedil;al spread tapenade&ndash;made from either black or green olives&ndash;is often used in making canap&eacute;s, as well as any other type of hors d'oeuvres. Most recipes use baguette slices, but cucumber slices, potato slices, and even, in some cases, watermelon slices are used instead. Goat cheese, prosciutto, tuna, smoked salmon, sun-dried tomatoes, and figs are frequently added either to the spread itself or just as a topping with tapenade.

Canapés à la tapenade

A part of the gourmet hors d'oeuvre section, caviar canap&eacute;s are typically consisting of a base, which can be simple toast rounds, blinis, toasted brioche rounds, and even cucumber slices. The base is spread with sour cream or creme fraiche, then topped with a dollop of caviar. A frequent recipe find and the ultimate canap&eacute; delicacy is a delicious combination of caviar and smoked salmon. Caviar canap&eacute;s should not be mistaken with similar canap&eacute;s varieties that use other types of fish roe such as salmon or trout.

Canapés au caviar

Canap&eacute;s au fromage are a type of appetizer commonly served in France. These small, elegant snacks are typically made by placing a variety of cheeses on a base of bread, toast, or crackers. The base is usually a small piece of bread, toast, or a cracker, which can be plain or lightly toasted for extra crunch. Various types of cheese can be used, including soft cheeses like brie or camembert, hard cheeses like comt&eacute; or gruy&egrave;re, blue cheeses like roquefort, or fresh cheeses like goat cheese. The cheese may be sliced, spread, or crumbled depending on its texture. Canap&eacute;s au fromage are often garnished with additional ingredients to enhance their flavor and presentation. Common garnishes include herbs such as chives, parsley, or thyme, nuts like walnuts or almonds, fruits such as grapes, figs, or apple slices, and cured meats like prosciutto. These delightful appetizers are a popular choice for hors d'oeuvres at parties and gatherings due to their elegance and variety.

Canapés au fromage

In the past, the chicken meat used in this type of canap&eacute; had typically been made into a spread that was served on top of toast slices or baguettes. Mushrooms and cheese were often added, while grated cheese was commonly sprinkled over the assembled canap&eacute;s which were then baked in the oven. Today, chicken canap&eacute;s are predominantly served either as small skewered meatballs or seasoned and skewered pieces of chicken meat paired with a dipping sauce on the side.

Canapés au poulet

Smoked salmon canap&eacute;s are considered a classic upscale choice in the finger food department and the ultimate party food. Simple toasted bread, blinis, cucumber slices, or pumpernickel bread are regularly used as a base that's spread with ingredients such as cheese, cr&egrave;me fra&icirc;che, or sour cream, while common flavorings include condiments and herbs such as lemon juice, lemon zest, horseradish, mustard, dill, and capers.

Canapés au saumon fumé

There are a number of ways one can prepare shrimp canap&eacute;s. Toast, cucumber slices, or pumpernickel bread are often coated with either a shrimp paste or a chopped shrimp spread. There is also a method where the base of the canap&eacute;s is first coated with cream cheese, sour cream, or mayonnaise, followed by placing a whole precooked shrimp on top with either cucumber or avocado slices in between.

Canapés aux crevettes

Probably the simplest and best-known variety of these canap&eacute;s is the one where chicken liver pate is spread on baguette slices. Besides this basic option, the liver can be fried, cut up in slices, then served on top of a bread base with walnuts or onion jam, but it can also be served without a base as bite-sized liver pieces enveloped in fried bacon.

Canapés aux foies de volaille

Whether made in a simple or a more elaborate and expensive variety, these canap&eacute;s can be prepared with either smoked, raw, or blanched oysters, which can then &mdash; depending on the recipe &mdash; be made into a spread or used as a topping. Commonly, the base will be a simple toast or dark rye and pumpernickel bread, although serving an oyster &mdash; either raw or cooked &mdash; in its shell is not an uncommon option.

Canapés aux huîtres

A typical way of making these canap&eacute;s is to make a paste from sardines, boiled egg yolks, and sometimes butter, then season it with pepper, lemon juice, and either Worcestershire or Tabasco sauce. Circles or triangles of toast or bread are spread with the aforementioned paste and sometimes topped with either minced egg yolks and egg whites if the canap&eacute;s are served cold, or with cheese that's browned, in which case they are served warm. Other common toppings, which also serve as a garnish, include olives, lemon slices, tomatoes, pickled beets, and cucumbers.

Canapés aux sardines

Pieces of toast are first shaped like triangles, spread with anchovy butter, then decorated with a topping made from minced egg whites, minced gherkins, and minced egg yolks, with each ingredient arranged on separate sides of the toast. The dish is finished by placing a stuffed olive in the center.