Meat Dish

Italy

Coniglio in agrodolce is a traditional dish originating from Sicily. It consists of rabbit meat, onions, tomatoes, carrots, celery, spices, seasonings, and agrodolce sauce. The ingredients for this traditional Sicilian sweet and sour sauce may vary from region to region, but it commonly includes sugar, wine, vinegar, pine nuts, raisins, and bitter chocolate. The rabbit pieces are cooked with the other ingredients until the meat becomes tender, and it's then served with the agrodolce sauce spooned over it.

Coniglio in agrodolce

<div>
<div>
<div>
In Brazilian cuisine, contrafil&eacute; refers to a specific cut corresponding to parts of the boneless strip loin and the ribeye. The term comes from Portuguese and literally translates to "against the grain," indicating the way the meat is typically sliced for cooking and serving. Contrafil&eacute; is characterized by its marbling, tenderness, and rich flavor. The marbling of fat throughout the meat contributes to its juiciness and delicious taste when cooked. In Brazilian churrasco, the contrafil&eacute; is often skewered and grilled to perfection over an open flame. It's a centerpiece of many barbecue gatherings and is typically served in slices, often seasoned with just a bit of salt to enhance the natural flavors of the meat.
</div>
</div>
</div>

Contrafilé

Peru

Cop&uacute;s is a traditional dish originating from Piura. The dish is made by layering ripe bananas, sweet potatoes, and seasoned meat such as turkey, chicken, mutton, and goat in a clay pot. The clay pot is sealed with blankets and clay, and it's then cooked in a hole in the ground, similar to the dish and cooking technique called pachamanca. Once done, the dish is enjoyed as it is. Cop&uacute;s is typically made for festive occasions such as baptisms, weddings, and religious festivals.

Copús

France

An Alsatian version of the classic coq au vin, known as coq au Riesling is a dish consisting of chicken, mushrooms, onion, lardons, and dry Riesling wine from Alsace, recognized as one of the best wines in the world. It is said that the dish is even better when reheated the next day due to the flavors that deepen when left in the fridge overnight. The chicken can be served over egg noodles, white rice, boiled potatoes, or the more traditional sp&auml;tzle, making for a great comfort dish, especially on a cold winter's night.

Coq au Riesling

This classic peasant stew hails from the French region of Burgundy. This dish is the perfect showcase for the harmonious coexistence of its two main ingredients &ndash; coq, or rooster, and vin, or wine, in this case a bold, rustic red wine. The rooster is cut into sections and combined with rooster's blood, onions, carrots, garlic, thyme, bay leaves, parsley, mushrooms, salt, pepper, and a hefty dose of red wine. The ingredients are then slowly cooked over low heat until the meat becomes tender. One of the first documented recipes for coq au vin dates back to 1913, when the French natural philosopher and zoologist Mathurin Jacques Brisson stumbled upon the dish in the Cha&icirc;ne des Puys region. Julia Child later popularized the recipe among English-speaking audiences on her TV program The French Chef. This simple "drunk chicken" dish is often accompanied by steamed or boiled parsley potatoes or buttered noodles.

Coq au vin

Along with coq au Riesling, coq au vin jaune is another variation on the classic coq au vin. Instead of red wine, coq au vin jaune incorporates yellow or white wine. The best vin jaune is found in the French region of Jura, but any yellow or white wine can be used instead of it. Light and sweet flavors and various colors make it a great summer dish, although the classic coq au vin is considered a typical winter dish. Morel mushrooms are commonly used in the preparation of coq au vin jaune, giving it a unique flavor and aroma. It is recommended to pair the dish with a glass of light white wine on the side.

Coq au vin jaune

Cordero al palo is a traditional lamb specialty that involves roasting a whole lamb on a spit, a cooking technique which has long been practiced in Chile and Argentina (especially Patagonia). The lamb is slowly cooked for several hours over a wood fire, all the while basting in its own juices and fat, resulting in succulent and tender meat surrounded by crispy skin. While cooking, the meat is often enhanced with a mixture of warm water, salt, and garlic. The dish can be found on the menus of numerous restaurants throughout the region, and it is typically served with pebre, a popular Chilean condiment. Other typical accompaniments to this dish include boiled potatoes, fresh salads, bread, and lots of fine red wine. This spit-roasted lamb delicacy is nowadays usually prepared on special occasions and for holidays.

Cordero al palo

Spain

Cordero asado is a popular Castillan dish made by roasting a whole lamb over an open fire. The lamb is usually marinated with lemon, garlic, and various fresh herbs such as rosemary and thyme. Once it is properly cooked, cordero asado is typically accompanied by roasted potatoes and onions on the side. The dish is especially popular during the Christmas season.

Cordero asado

Argentina

Cordero patag&oacute;nico al asador is a Patagonian meat delicacy consisting of a whole, opened, and butterflied lamb roasted over an open fire. The lamb is attached to an iron cross, and it is then placed near the fire, slightly angled in order to slowly cook to perfection. A mixture of water, salt, garlic, and aromatic herbs and spices such as oregano, rosemary, and bay leaves is used for basting the meat while it is roasting. After several hours of cooking, the meat comes off the cross with a nice, crispy exterior and a succulent, tender interior. Slices of roasted lamb are typically accompanied by roasted vegetables, other meats, potatoes, fresh salads, and sauces, and they are usually washed down with full-bodied red wines such as Malbec, Merlot, or Cabernet Sauvignon.

Cordero patagónico al asador

Cordon bleu is a very popular international dish with Swiss origins. In its most basic form, it consists of a meat cutlet that is filled with a thin slice of ham and cheese (usually Gruy&egrave;re), breaded, and either deep-fried in hot oil, shallow fried in a pan, or baked in an oven. The dish is usually prepared with two meat scallops, one on top of the other with the ham and cheese sandwiched in between. The first mention of cordon bleu is found in a cookbook from 1949. Today, there are numerous varieties of the dish such as veal cordon bleu, chicken cordon bleu, and cordon bleu served with mushroom sauce. The dish can be served with a variety of side dishes such as french fries or a selection of vegetables and garnishes such as lemon wedges and parsley.

Cordon Bleu

Coronation chicken is an Indian-style poultry-based dish originating from England. It's usually made with a combination of cooked chicken cut into pieces, mayonnaise, tomato paste, curry powder, onions, chicken stock, lemon juice, yogurt, dried apricots, and oil, although the list of ingredients may vary. The ingredients are cooked or stir-fried, then combined with the chicken pieces. Before serving, the dish should be refrigerated for at least one hour. It was created in 1953 by Constance Spry and Rosemary Hume to celebrate Queen Elizabeth II's coronation. It's recommended to serve coronation chicken with a green salad and bread on the side for a full meal or use it as a filling for sandwiches.

Coronation chicken

Costata di manzo con cipolle is a traditional dish hailing from the region of South Tyrol. The dish is usually made with a combination of beef steaks, white wine, onions, flour, butter, olive oil, salt, and black pepper. The onions are finely sliced and cooked in olive oil and butter over low heat until golden brown. The steaks are dusted with flour and added to the pan, sprinkled with the wine, and seasoned with salt and pepper. Once the steaks have been cooked on both sides, they're topped with the onions and served while still warm.

Costata di manzo con cipolle

In Brazilian cuisine, costela refers to a specific cut of beef known as ribs in English, although it differs from the American style ribs as it encompasses both ribs (costela do dianteiro) and ponta de agulha (plate ribs). It's a popular and essential component of Brazilian barbecue culture (churrasco). Ribs are often skewered and grilled over an open flame to create flavorful and tender meat. It's seasoned with minimal ingredients like salt to enhance the natural flavors of the meat. The slow cooking process allows the meat to become tender and develop a delicious smoky flavor. In addition to grilling, "Costela" can also be used in other dishes. It's often braised or slow-cooked for stews and soups, allowing the meat to become fall-off-the-bone tender and infuse the broth with rich flavors.

Costela

Costillas de cerdo a la Riojana is a rich Argentine dish that pairs grilled pork ribs with saut&eacute;ed vegetables, fries, and fried eggs. The ingredients are typically piled together on a serving platter or a paper plate after having been cooked separately. Pork ribs are grilled, the potatoes and eggs are fried, and a combination of strips of peppers, peas, onions, and (optional) pieces of bacon or ham is saut&eacute;ed in butter. This unusual combination usually comes with the sunny-side-up egg atop the pork rib, while the other accompaniments are arranged on the side. The eggs can alternatively be cracked open over a halved poblano pepper and cooked on the grill.

Costillas de cerdo a la Riojana

Costoletta alla valdostana is a traditional meat dish originating from the Aosta Valley. The dish is usually made with a combination of veal chops, prosciutto cotto, Fontina cheese, eggs, breadcrumbs, butter, salt, and pepper. The veal chops are tenderized with a mallet and stuffed with prosciutto cotto and slices of Fontina cheese. Once assembled, the cutlets are dipped in beaten eggs, rolled in breadcrumbs, and fried in butter on both sides until golden. The dish is served immediately, while still warm. It&rsquo;s also possible to prepare the dish in the oven instead of the frying pan.

Costoletta alla valdostana

Belgium

C&ocirc;te de porc &agrave; l'berdouille (lit. pork chop in mud) is a traditional dish originating from Mons. The dish is made with a combination of pork chops, dry white wine, butter, shallots, cream, Dijon mustard, vinegar, pickles, tarragon, and chervil. The pork chops are fried in butter and seasoned with salt and pepper. They're removed from the pan and it's then deglazed with white wine and vinegar. Shallots are added to the pan and the mixture is reduced, mixed with cream, mustard, and pickles. The dish is simmered for a few more minutes, garnished with chervil and tarragon, and then served hot. C&ocirc;te de porc &agrave; l'berdouille dates back to the 1960s.

Côte de porc à l'berdouille

Cotoletta alla bolognese is a traditional meat dish originating from the region of Emilia-Romagna. The dish is made with veal cutlets that are pounded until thin. They're dipped in eggs and breadcrumbs, then fried in butter. Each slice of meat is topped with a slice of prosciutto crudo and grated Parmigiano-Reggiano. Broth and butter are then added to the pan and the dish is covered until the cheese melts. Before serving, this cotoletta is traditionally topped with shaved truffles.

Cotoletta alla Bolognese

A veal rib chop on the bone, egged, breadcrumbed and fried in clarified butter until the crust is deep gold and the meat inside is just cooked: the cotoletta alla milanese is Milan's defining dish, and the city is particular about every part of that sentence. It is veal, not pork or chicken; it keeps its bone, which is why it is a cotoletta from costola, rib, and not a scaloppina; and it is cooked in butter, not oil. The dispute with Vienna over who fed the recipe to whom has run since the nineteenth century, with a Milanese monastery menu of 1134 listing lombolos cum panitio usually cited as the city's evidence. Two shapes coexist today: the traditional thick chop, two fingers deep and pink at the bone, and the orecchia d'elefante, the elephant's ear, pounded thin and wide enough to cover the plate, boneless and cooked through.

The chop is cut from the loin with the rib attached, trimmed of its outer fat and, for the thick version, lightly flattened so it cooks evenly. It is dipped in beaten egg, sometimes after a dusting of flour, then pressed firmly into fine dry breadcrumbs made from stale white bread, never panko, so the coating is tight and even. Clarified butter is heated in a wide pan to a lively but not smoking heat, and the chop fries for four to six minutes a side depending on thickness, basted with the butter, until the crust is uniformly golden and the meat near the bone reads a faint pink. The elephant's ear takes two minutes a side. It rests briefly, is salted on the plate, and is served with lemon wedges and little else: in Milan a few leaves of rocket and cherry tomatoes are a modern addition, and potatoes or risotto alongside are a restaurant's choice, not the rule.

Judge the crust and the meat separately. The crust should be fine-grained, crisp and evenly coloured, bonded to the meat so that cutting does not lift it off in a sheet; a crust that slides away, is pale in patches, or glistens with oil was cooked in the wrong fat or at the wrong heat. The veal should be tender and moist, pink at the bone in the thick version, with the clean taste of butter in the coating. Mark down a chop fried in oil, which tastes flat, a crust made from coarse or seasoned crumbs, pork or turkey passed off as veal, a dry grey interior, and a chop served swimming in sauce or buried under tomato and cheese, which is a different dish from a different country. The bone is part of the deal, and the lemon is the only sauce.

Cotoletta alla Milanese

United States

Often referred to as the first fusion dish ever developed, the Anglo-Indian country captain is a stew of curried chicken that's served over white rice and dotted with raisins, currants, and almonds. A favorite of Franklin D. Roosevelt and George S. Patton, country captain was first popularized by the army, but by the 1950s, when recipes abundantly started to appear in newspaper columns and cookbooks, the dish gained the reputation of a Southern classic.

Country Captain

Couscous bil-bosla is a traditional dish made with a combination of couscous, chickpeas, potatoes, tomatoes, and lamb. Other ingredients used in the dish include onions, butter, chili peppers, and various spices. When served, couscous is arranged on a platter and topped with the lamb chops, and the whole dish is then covered with the chickpea sauce. The dish is traditionally served on a large sharing platter.

Cotoletta alla Milanese (1)1 review

Cotoletta alla Milanese 1 review