National Dish of....
The holidays are a wonderful time to prepare those old dishes that your part of the world is famous for....like Paella in Spain, Carbonnades Flamandes in Belgium, Haggis in Scotland. England has Figgy Pudding, Ireland has Irish Stew with Soda Bread. France has Cassoulet.
So, what do you think is the National Dish of the United States? Nothing is more American than Apple Pie....but wait, how about Barbecue, or Hamburgers, or Fried Chicken? Gee, What is the National Dish of America? Is it Macaroni and Cheese, or Chicken Fried Steak or maybe Ham? Even if you try to break it down by regions, you still have a problem. Take the South. Grits, Fried Chicken, Biscuits? It a comes down to where you are from and what your Mama cooked for you on the Holidays. The good old "US of A" is that big melting pot of people from around the world. Your Christmas dinner maybe a combination of French Canadian and Mexican! Maybe you are Scottish and German (Unfortunately, I'm imagining haggis and sauerkraut!)
I met a delightful gentleman on the flight from North Carolina back to Kansas City last week. When he discovered I was a chef, he asked if I had ever heard of Wake County's famous "Chicken Slow Down Stew".I had to admit that I had not, but was anxious to find out what his slow down stew was all about. I have spent the last two days researching this regional food, but so far have not come up with a recipe. Maynard, the man on the plane, spoke of his stew as the perfect food. It is one of those childhood foods that stay with us forever. I will keep searching for Chicken Slow Down Stew, I am determined to find it. I gave my blog information to Maynard, so Hey Maynard, if you read this, send me an email so I can find out more!
In the meantime, one of you sent a request for Ann's Eggnog Pie. She has graciously submitted the following: " I use 2 small pkg. of vanilla pudding mix (not the instant). Use 3-1/2 cups of eggnog and cook per instructions. Put it in a bowl, cover the surface with Saran Wrap and cool in refrigerator until cold through. Whip 2 cups heavy cream until soft peaks form and fold it into the pudding mixture. Put in baked pie shell or tart shells. The recipe called for 2 tsp. of rum, but I didn't put that in. The pie should chill for at least 4 hours.
I have to admit, I ate way too much of this pie! I am an eggnog (sans alcohol) addict. My Arch loved it with Bourbon (SURPRISE!) but I always say, "why screw up a good thing?" Anyway, it is a simple recipe that makes a wonderful dessert!
I also had a request for Grandmother Ogg's Cornbread Dressing which I have given several times before. Down the lefthand side of the blog is a place to "search". Just type in Cornbread Dressing and it will take you to the appropriate posting.