What kind of food would make for an Americana lunch? I want to throw a luncheon with foods which represent traditional American cooking. Choices so far: Green bean casserole Mashed potatoes with gravy Bread Pudding Corn on the Cob and since I could not get a turkey here [in Mumbai] instead of Turkey with stuffing Southern Fried Chicken Although I toy with the idea of a couple of stuffed chickens with stuffing and gravy on the side Any ideas on recipes? On other choices? What other foods constitute American midwestern cooking?
* Hot dogs. You can get pork, beef, or usually turkey dogs * potato chips *baked beans *Hamburgers * You also forgot the most important addition to make it authentically American: Watermelon! You could have a crawfish boil. These are popular in Louisiana. My family has one or two a year. They are really fun. You have to listen to zydeco music during a fish boil. Its just about the happiest music you'll ever hear. And great to dance to. http://worldmusic.about.com/od/northamerican/p/Zydeco.htm http://www.youtube.com/watch?v=jXId-5dYJjE Sounds super fun SAM. Wish I could be there. Take some pics 'eh?
Cole Slaw Potato Salad Tossed green salad Apple pie with ice cream on top Peanut butter and grape jelly sandwiches Pink Lemonaid or regular Deviled eggs
1. Barbeque spare ribs 2. Corn on the cob 3. Mashed potatos with gravy 4. Buttermilk biscuits 5. Apple pie
Since you've been here, I'm sure you understand that a gathering of Americans would more likely be eating pizza, Chinese food, Mexican food or sushi. Heck, the last two times I went out to lunch with my office mates, we had Indian food. Please Register or Log in to view the hidden image! In addition, we eat our main meal at night so "lunch" doesn't usually feature so many dishes that would be more appropriate at dinner. Forget the poultry. Americans are beef eaters. If there's no beef on the table then it is not an authentic American meal, period. Prime rib is the usual entree at important festive occasions, even formal luncheons. But if you really want to make it more like a bunch of office friends going out for lunch, just serve hamburgers and cheeseburgers. You can't go wrong with that. Pizza is our number one food, but the hamburger is the quintessential American lunch, and at least the hamburger (as we know it; the name was used for earlier forms of chopped beef) is a true American invention. If you want to have dinner instead of lunch, you still need the beef. If you've got Hindu people who won't eat beef, then settle for pork chops. Everybody here eats pork chops even if it isn't quite prime rib. Many of the dishes people are recommending to you are Southern cooking, not representative of the whole country. But if you want to try something Southern, can you get catfish there? Deep-fried catfish with hush-puppies (small deep-fried dumplings made from the batter) is pretty unique, and being fish it probably won't offend anyone. Southern-fried chicken is actually pretty good if it's made right, but be careful because a lot of people in other countries gag at the high fat content. I suppose the same warning applies to the catfish, and certainly to the hush-puppies. We eat more fat than the rest of the world combined. Please Register or Log in to view the hidden image! We're all dessert addicts so be sure to have plenty of sweets. Apple pie is certainly "as American as apple pie," as the aphorism goes. Pumpkin pie is even more uniquely American; I don't think people in most other places consider pumpkin a fruit. Coconut custard pie... but wait here I am again loading in the fat. Chocolate cake is always in style, and who doesn't like chocolate?
Not quite a family recipe A variation on what is not quite a family recipe, but is quick becoming: "Barbecue" chicken and rice. I don't know how widespread the idea of a boneless chicken breast is around the world, but it helps to have all the bones removed at the outset. My brother uses a crock-pot; I've been known to use a covered casserole dish in the oven. The basic idea is to cover the chicken in barbecue sauce, which is at once sweet and tangy. The sauce can be made at home, or, in some places, purchased. If I'm sounding a bit patronizing, it is simply that I do not know whether you encountered the stuff during your time in the States, where it is more or less ubiquitous, and we Americans rarely have cause to consider where else in the world the stuff exists. My brother's recipe also calls for quantities of salsa picante and beer; the alcohol evaporates, leaving a flavor effect; and various liquors—e.g., bourbon, or possibly rum—can be used instead. Otherwise, a little bit of water helps. The idea, as I said, is to cover the chicken in barbecue sauce, and heat the whole thing to a safe temperature and pleasing consistency. Then you can either serve the boneless chicken breast whole or, if one is deboning the chicken themselves or simply prefers it that way, pulled or shredded. We generally pull the chicken into manageable-size chunks. Indeed, the pull is part of how we know it's ready; when it comes apart just right, it is thoroughly cooked. The barbecue sauce concoction, in which the chicken should be positively swimming at the outset, keeps the meat moist. Serve it over your favorite rice—or pasta, if you prefer—with cheese. Generally, we use either mozzerella, or a combination of chedder and Monterrey Jack, or Colby-Jack blend. Fine-grated parmesan or romano cheese works well, too. The primary challenge, depending on your guests, would be to ensure that the cheese you select meets the necessary dietary requirements. In truth, I can't imagine living without cheese for religious reasons. Myzithra is a goat cheese that works well grated over the top of this dish, as well, and as I recall, it can be found without pig or calf rennet. (My daughter's grandparents, for instance, while not Jewish, don't eat cheese because so many cheeses available in the United States are made with pig rennet. Calf rennet, of course, is a byproduct of veal, and certainly would not go over well with any Hindu guests. I would imagine that if myzithra is widely available in Mumbai, it should not be difficult to find it made with kid or lamb rennet. There are also vegetable and microbial rennets, though I know even less about them.) Overall, this is an easy dish to make in the U.S. because bbq sauce is so widely availble. It is more challenging if the sauce is made from scratch in the kitchen. We've found, over the years, that a couple of low-carb bbq sauces are actually ideal for this dish, as their lower sugar content means less caramelization or scorching. Indeed, the biggest challenge about preparation is actually cleanup; if the sauce scorches to the casserole dish, it can be a pain to clean. But, really, it's essentially chicken breast boiled in bbq sauce, served over rice with grated cheese. Long explanation, simple but good eatin'.
Which Americana? The stuff on your list looks more Southern - people in California or Montana or wherever else don't usually eat like that. ??? While I've been told that bread pudding is somewhat popular in the South, it's strongly associated with Britain in the minds of most Americans. I would not include it on any menu intended to represent "Americana." Replace that with apple pie and you'll be in much better shape. Yeah, a roasted chicken with stuffing would be pretty common food, if not exactly as emblematic as a turkey. I haven't spent much time in the Midwest, but from what I gather from my friends and relatives people in the Midwest eat meat and potatoes and not much else. Did your menu come from this site? http://www.foodbycountry.com/Spain-to-Zimbabwe-Cumulative-Index/United-States-Midwest-Region.html Anyway the Midwest is a really big area with pretty wide variations in food culture. The emblematic food in some parts would be the regional barbeque styles (which are difficult to reproduce without the relevant equipment, not to mention time, effort and apocryphal knowledge), but that's not true everywhere and many of the cities have eponymous specialties in various categories (Chicago hot dogs, for example). Probably the most American lunch I can imagine is a bacon double cheeseburger with french fries and a Coca Cola. Pizza and BBQ would not be far behind, nor would burritos.
I made lunch for friends today and I consider it to be pretty goddamned American: Bison burgers with sharp white cheddar (not sickening American) cheese Loaded baked-potato salad Corn on the cob with jalapeño butter Corn bread with jalapeños (yeah, that's almost repetitive, but both come by the request of the guests) Double chocolate brownies w/ ice cream and ganache A case of Sam Adam's and Miller Lite I'm so stuffed, I could vom. ~String
I used to be a Cheese Nazi when it came to American cheese, and favor cheddar specifically for stuff like burgers. But after a while I noticed that in savory dishes where the cheese is supposed to melt (breakfast sandwiches, cheeseburgers, chilli toppings, etc.), American cheese tends to hold together much better than fancier cheese, in particular cheddar (which has a tendency to release a layer of grease and take on a sort of slimy texture). Moreover, while I don't care for the taste of American cheese on its own, its mellow flavor tends to work well at tying such dishes together, while I find cheeses like cheddar stand out too much and clash with other ingredients. So now my philosophy is this: for cheese eaten cold with minimal accompaniment, get the good stuff (cheddar if that's your bag, but I'm more into stinkier fare, goat cheeses, etc.). The flavor and texture of American cheese is crap on its own. But for hot dishes where cheese is an auxilliary ingredient, I favor American for its superior melted texture and ability to unify the lead flavors into a glorious savory whole without standing out on its own. It works absolute wonders in breakfast sandwiches, marrying egg to english muffin seamlessly. Of course, one should always avoid the cheap super-processed space food version of American cheese, but I've shed a lot of the contempt I long held for American cheese in general.
I'm a cheese freak as well. My friends all know that I have a nasty habit of bringing my own cheese when we cook out. I see your points, but I detest American cheese. While I agree with your statement about the mechanics and the--sometimes--intrusive flavor of cheddar, I just can't get past the "processed" nastiness of American. I make a mean copy-cat Egg McMuffin with [you guessed it] white cheddar and I love it so much that I can't even eat the real one anymore. On my burgers (especially the bison variety that--I'm not the least bit embarrassed to say--are the best burgers I've ever eaten, which statement is supported by gaggles of friends who beat a path to my door when I make them), while I don't like what white cheddar sometimes becomes when it separates, I still prefer it because of flavor. In cases where I don't want it to stand out so much, I'd just opt for mild cheddar. I have to admit to being raging cheese addict that recently fell off the wagon. I bought an imported Dutch cheese tray (Havarti, sharp white cheddar, Gouda & aged Swiss) from Costco this past weekend and a log of goat cheese. I ate it for dinner with whole grain crackers all week. To assuage my conscience, I made steamed broccoli each time so that I got my healthy dosage of veggies. Oh. . . and a teaspoon of Metamucil to keep things moving along after eating so much fermented dairy. I. . . see. . . you're an egg/muffin connoisseur as well. I respectfully disagree, while honoring your love of the concoction. I can state honestly that I could eat one for breakfast every single day until I die without any significant decrease in my love for that sandwich. I'm not there yet. I say "yet" to build a bridge, but I have doubts that that day will ever come. The ONLY thing I use American cheese in is my Mac & Cheese (with--yep--Cheddar and a smidge of Gorgonzola & Pecorino), but THAT'S it! ~String
few things better in this world than a nice cheese(though for me it must be a hard cheese. I won't eat soft cheeses)
Fraggle: I did ask for midwestern cooking. I thought of roasted yams or squash with marshmallows, buttermilk biscuits, apple and pumpkin fritters and steaks, but [a] I want to keep it simple and there are some difficulties with getting some ingredients [no cranberries to make cranberry sauce for instance] Its too hot for fish, we don't eat fish in May here. In fact, its more or less on the taboo list until after Sankranti Please Register or Log in to view the hidden image! I'm still combing the net for recipes, but I remember going to a Southern food fest at a local hospital there and the cook [who was a nodding acquaintance of mine] made a healthy version of the fried chicken. Maybe I can apply to him for the recipe. Are hush puppies the same as beignets? I did think of making it more esoteric, like having an Acadian lunch or an Ozark lunch or a Creole luch, but I would need to do too much research into the cooking. I do however think beignets are yummy Please Register or Log in to view the hidden image! Thansk no lemon silk pie, I see Tiassa: I like to use a tandoor for making chicken, its so nice and clean [i'll dig it out and put up a photo later] Yes we do get barbecue sauce here. Its the fresh ingredients that are harder to find, all the bottled and tinned stuff from the United States is available here. We have specialised stores which provide these things. Not everything, but most things. Its harder to get stuff from Europe or even the Middle East. Your chicken sounds nice for a Sunday lunch. But this is a Midwestern blah.
I definitely understand the sentiment - I avoided the stuff like the plague for most of my life. And a sample of the stuff on its own (even the high quality versions) is, frankly, pretty revolting. Yet something magical happens when its melted as a binder for other foods, particularly at breakfast: My reversal on the American cheese issue was actually prompted by a foodie friend of mine who is known for his egg mcmuffins and swore by American. This guy is somewhat picky to boot, so his endorsement was enough for me to try it out. I also had the realization that it had been used on almost every cheeseburger I'd ever eaten without any complaint from me, and that sealed the deal. Works in omelettes too, although I don't eat many of those. And homemade egg mcmuffins will ruin you on the McDonald's ones. Partially it's the crap ham and eggs they use, but in my case I've spoiled myself by getting accustomed to Bays English muffins (these are the refrigerated ones, if you've ever taken note). After a few weeks on those, even the Thomas ones seem unacceptable, let alone the crap ones that McDonald's uses. I thought Havarti was Danish? Close enough I suppose... There's a sort-of hokey Danish-themed town near the Central Coast of CA called Solvang where you can get some mean Havartis and Danish pastries, if you're ever out in that wine country. There's also a cluster of wine tasting rooms in town, if you're too lazy/drunk to travel out to the vineyards individually. Be sure to ask around the tasting rooms for discount coupons on local restaurants - we got a buy-1-get-1-free coupon for the nicest place in town last time I was there. I go in waves. I'll do them a lot for a week or two and then start feeling bad about all the cholesterol and back off again. Lately I've been on a small-breakfast kick and so haven't been stocking the ingredients. We shall see. A few years ago, I would have said the same thing. Now I sound like one of those weird Velveeta people.
quadrophonics: No it came from lunches at places like the Cracker Barrel and some barbecues by midwestern friends, plus some invitations to Thanksgiving and Christmas lunches. I also had occasion to visit a Southern food festival at a local hospital during Black History Month but unfortunately, we were too busy laughing and talking to discuss food much. They did make a fried cheesecake which was sinful and something like a bread pudding, but you're right, I looked it up and bread pudding is more English than American. That website also has chili on it, but is chili American? Thats a pretty good philosophy I like American cheese with burgers, brie with apple, goat cheese with berries and crumbled parmigiano reggiano with salad. I was warned against goat cheese by many friends, but I tasted it at a local farmers market stall and then there was no going back. I'm used to the very salty feta cheese that Arabs eat with their greens and olive oil so goat cheese was like deja vu Please Register or Log in to view the hidden image! In India, I like the local gouda and of course, our ubiquitous paneer, which has the texture but not the taste of firm tofu string: What did you load it with? This sounds like a good option. I always liked the loaded baked potato in the school restaurant as well as the soup in a bread bowl. Is corn bread American? Is it the same as Hoe Bread which native Americans used to make? skaught: Not in Mumbai. I could probably get those tinned Viennese chicken dogs. But the sausages here are of the local Goan variety, which are extremely spicy and stinky. And quite definitely an acquired taste.Please Register or Log in to view the hidden image! Is watermelon traditional for American lunches in the midwest? I have never heard of that.
Then all out war is averted. Agreed. Eggs--when yolks and whites are brutally combined--are repugnant. Nothing like an egg over medium, tossed with freshly made hash-browns. Bays are AMAZING. I ran to my fridge to take a pic to prove my affinity, but my asshole boyfriend ate the last one this morning without notifying me (and I went shopping today). Ever had home made English muffins? Yeah. Neither have I, but Alton Brown made some and they looked pretty goddamned good, and I've been tempted. . . And Cheddar is British and Swiss is. . . . um. . . well, you know. But the package said, "Imported from Holland" so I figured that: (a) it had to be good and (b) had to be true. I can safely aver as to the "good" part, but as to the "true" part, I cannot. But who would tell such a horrible lie on a food package, especially when printed in gold lettering with other words like, "Super Premium" and "World's Finest"? I mean, it just has to be true! My brother just got his commission in the USAF and is headed for Monterrey (I think) to study some field concerning national intelligence. I'll be there in July. I don't drink wine (hey, I live in beer country). My typical breakfast--on account of my morning laziness--consists of a protein shake prepared in a blender with two frozen strawberries, 1/3 cup of frozen blueberries, and a handful of baby carrots. Soy milk to cover. It's filling and makes me feel somewhat healthy. But on Saturdays and Sundays (or whatever two days I have off): Muffins!!! I admit to using nuked bacon though. I don't notice the difference. My step mom makes Mac & Cheese with Velveeta and I can't touch the stuff. It's horrid. It's OVERLY creamy and flavorless. I keep nagging at her to sautee an onion in bacon grease and add it to the mixture, but she declines. Why? It's devine. It is a bit like high-falutin' cream cheese (but tangy-er). It's so good on top of a Ritz cracker with a sun-dried tomato on top. Oye-veh! Um, bacon, sour cream, green onions. It's truly horrible for you. Um, but you don't probably eat bacon, so I guess the turkey stuff will do. Yes, I used a Rachel Ray recipe: Loaded Baked Potato Salad. It's American as anything, though realistically it's even more American than anything we know since it comes from the original Americans (well, somewhat). My recipe is really simple. It's only American-Indian-esque part is the corn meal. Everything else is Euro-American. ~String
I'm from the midwest, and its nearly impossible to go to any luncheon or picnic and not see it! Its a major staple!
Agreed (though, I saw it more in AZ and in FL when I lived there). I hate the shit though. I'm a musk melon / honeydew melon man. ~String
wtf? I just breakfasted on a golden omelete toasted with fresh pav [on an iron griddle] and inched a little bit closer to heaven. And I am strictly an over easy gal. I didn't drink much of it either, just the occasional port wine from Goa. But I admit, I discovered wine in the US, if only because a friend took a wine appreciation course and invoked my curiosity. And then in my typical manner, I had to scour wines like a fanatic till I had learned to enjoy them. I started with sweet whites but graduated to dry reds [Goan Port wine is now too sweet for me, I actually spit it out when I had it last week] and now I am very very happy with the Sula winery in Nasik. I like bold, dry reds and its nice to be able to get really good wine at home. [Sula makes an excellent Reisling and Merlot even the Shiraz while sweeter is wonderful as is the Madeira, I do miss the Chianti - I used to favour the Da Vinci - and the Pinot Noir but what I really miss is the sparkling semi sweet white wine I enjoyed with my salads, a local Indiana wine called St Julian Blue Heron - oops its from Michigan!! A little sweet but it marries perfectly with a crisp salad and some sharp cheese] Just happenstance. I started experimenting with cheese while experimenting with wines [it helps to have company who likes to experiment] and most of them did not like goat cheese. Of course, most of them do not like dried meats/fish either. But except for the pickled egg and sticky rice I once encountered in a Chinese buffet, I have yet to meet a strong flavour I didn't eventually get high on. Ah thats a "regular load". I was thinking more like chili or cheesy broccoli or something like that. I like that girl. She is so ummm... enthusiastic! Thanks for the recipe. I have eaten it once but I found it a bit bland, your variation seems more interesting. What is corn bread usually eaten with?
