Cooking Glossary - J
Jabalн - [Spanish] wild boar.
Jackrabbit - A hare native to North America; originally called
"jackass rabbit" because of its long ears; five-pound jackrabbits are
about one year old and are best for roasting; the meat is dark, rich and more
gamey than rabbit.
Jaiba - [Spanish] small, hard-shelled crab.
Jalapeсo cheese - Asadero cheese blended and molded with jalapeсo
chiles; jalapeсo jack may be substituted.
Jalapeсo peppers, fresh - The dark green jalapeсo is the unripe
version of the red which often ships with white veins on the outer skin. This
does not affect the flavor or quality. They are about 3 inches long, with a
rounded tip. They ripen to red and range from hot to very hot, the smallest
being the hottest; they take their name from Jalapa, the capital of Veracruz,
Mexico; sold fresh, canned or pickled; when dried and smoked, they are called
chipotle peppers. Delicious when roasted, stewed or pickled; both are a delight
stuffed with cheese or peanut butter and grilled. Jalapeсo Poppers became
popular in the 90s. Heat ranges from hot to very hot.
Jalapeсos en escabeche - [Spanish] pickled jalapeсos.
Jam - Thick syrupy mixture of fruit and sugar.
Jamaica - [Spanish] hibiscus; deep red calyxes that cover the blossoms
before the flowers open; used to flavor beverages; commonly labeled sorrel in
Jambalaya - The Cajun-Creole version of paella, though more highly
spiced. The only consistent ingredients among all of the jambalaya recipes are
rice, tomatoes, peppers, and onions. Ingredients used for jambalaya are ham,
oysters, chicken, Andouille sausage, duck, shrimp and game birds.
Jambon - [French] ham.
Jamуn - [Spanish] ham.
Jarabe - [Spanish] syrup.
Jardiniиre - Garnished or served with diced vegetables.
Jarlsberg cheese - [Norwegian] cow's milk cheese that is firm in
texture and nutty in flavor. Similar to Swiss cheese.
Jarros - [Spanish] pitchers.
Jasmine rice - Fragrant long grain rice from Thailand that is
distinctly aromatic when cooked. The length of each grain is four to five times
Javelina - Collared peccary; small wild pig found in the Southwest.
Jengibre - [Spanish] ginger.
Jerky - highly seasoned dried meat in strips.
Jerusalem artichoke (sunchoke) - Knobby root (tuber) which keeps well
under refrigeration; they discolor after peeling, so dip them in lemon water as
the flesh is exposed. They have a very firm flesh and a flavor reminiscent of
globe artichokes. These are used as a vegetable, in soups, or cooked and served
Jнcama - Nicknamed yam bean and Mexican potato; a low-calorie thick
brown-skinned root vegetable with white crunchy flesh that tastes like a cross
between a water chestnut and a potato; after the fibrous skin has been pared
away, jicama flesh will not discolor; primarily used in salads; when eaten raw,
it is usually sprinkled with lime juice and chili powder; the smaller jicama are
the most sweet and moist. Its flavor is mild and sweet. It is a fair source for
vitamin C and potassium.
Jitomate - [Spanish] word for the tomato most commonly used in
Jocoque - [Mexican] sour cream that has equal or less fat content than
American sour cream. Also referred to as salted buttermilk, although thicker.
Its flavors range from mildly tangy to refreshingly sharp.
Johnny cakes - See "Hoe Cakes."
Joint - Prime cut of meat for roasting; to divide meat, game or
poultry into individual pieces.
Jugged - Meat or wild game dishes, such as jugged hare, which is
stewed in a covered pot.
Jugo - [Spanish] juice.
Julienne - To cut into thin match-like, narrow strips. The term is
usually associated with vegetables, but may be applied to cooked meat or fish.
Juniper berries - Strong, piney, and slightly sweet berries from an
evergreen tree. Most often used in making gin, the berries are good in making
marinade for poultry, game and fish, or added to sauerkraut and pвtйs. The
blue-green berries can be purchased dried. Sold as a bottled spice in most
Jus - [French] a rich, lightly reduced stock used as a sauce for roasted meats.
Many of these are started by deglazing the roasting pan, then reduced to achieve
the rich flavor desired.
Jus, au - [French] meat served with its natural juices.