January 11, 201610 yr The "top 20 dishes where you live" thread got me thinking. Here are a few that appear on the chez papa table on occasion. Bubble and squeak. I think it's originally from England. Hoppin John. Blackeyed peas with ham. Combination (Watusi knows).
March 14, 20179 yr The "top 20 dishes where you live" thread got me thinking. Here are a few that appear on the chez papa table on occasion. Just came across this one while I was looking for "the top 20 dishes where you live" thread. Must have missed it the first time around. As far as homemade regional dishes that we homemake in the C-Dub household from time to time... Burgoo - Hunter's stew with Kentucky roots. Traditionally should contain at least 3 different types of meat. Make at least a couple of big batches a year - there's honestly no such thing as a small batch of burgoo. Goetta - Ground pork & beef mixed with steel cut oats and fried. Originated from the Cincinnati area, based on some old-world German dishes. I do homemade, or from Glier's, Finke's, or Eckerlin meats. Scrapple - Finely shredded pork & cornmeal, sliced and fried. Delaware/Pennsylvania Dutch origins. My wife and I make an enormous batch for her whole dad's side of the family every Christmas. One Man's Dish/Hotdish - Casserole made using a starch (usually hash browns), a protein, and vegetables all cooked into a single dish. Dinner is served, and you only dirtied one dish in the process of cooking it. Generally thought to come from up around Wisconsin/North Dakota/Minnesota. Red rice (South Carolina), mushy peas (England), goulash (central Europe), rouladen (Germany), schnitzel (Austria/Germany)....I've got some chicken and andouille sausage in the fridge at home to make jambalaya for dinner tonight, as a matter of fact.
March 14, 20179 yr Scrapple - Finely shredded pork & cornmeal, sliced and fried. Delaware/Pennsylvania Dutch origins. My wife and I make an enormous batch for her whole dad's side of the family every Christmas. You make it sound almost delicious. The scrapple that I've seen from the Amish/Mennonites up in NE Ohio has organ meat in it. I think they also do something with the head too. Unfortunately I heard about the ingredients before I tasted it. Not going to touch the stuff now. :lol2:
March 14, 20179 yr Author Just came across this one while I was looking for "the top 20 dishes where you live" thread. Must have missed it the first time around. As far as homemade regional dishes that we homemake in the C-Dub household from time to time... Burgoo - Hunter's stew with Kentucky roots. Traditionally should contain at least 3 different types of meat. Make at least a couple of big batches a year - there's honestly no such thing as a small batch of burgoo. Goetta - Ground pork & beef mixed with steel cut oats and fried. Originated from the Cincinnati area, based on some old-world German dishes. I do homemade, or from Glier's, Finke's, or Eckerlin meats. Scrapple - Finely shredded pork & cornmeal, sliced and fried. Delaware/Pennsylvania Dutch origins. My wife and I make an enormous batch for her whole dad's side of the family every Christmas. One Man's Dish/Hotdish - Casserole made using a starch (usually hash browns), a protein, and vegetables all cooked into a single dish. Dinner is served, and you only dirtied one dish in the process of cooking it. Generally thought to come from up around Wisconsin/North Dakota/Minnesota. Red rice (South Carolina), mushy peas (England), goulash (central Europe), rouladen (Germany), schnitzel (Austria/Germany)....I've got some chicken and andouille sausage in the fridge at home to make jambalaya for dinner tonight, as a matter of fact. We made it at home, but it wasn't as good as Rapa brand. Which is about a thousand percent better than goetta.
March 14, 20179 yr Author Just came across this one while I was looking for "the top 20 dishes where you live" thread. Must have missed it the first time around. As far as homemade regional dishes that we homemake in the C-Dub household from time to time... Burgoo - Hunter's stew with Kentucky roots. Traditionally should contain at least 3 different types of meat. Make at least a couple of big batches a year - there's honestly no such thing as a small batch of burgoo. Goetta - Ground pork & beef mixed with steel cut oats and fried. Originated from the Cincinnati area, based on some old-world German dishes. I do homemade, or from Glier's, Finke's, or Eckerlin meats. Scrapple - Finely shredded pork & cornmeal, sliced and fried. Delaware/Pennsylvania Dutch origins. My wife and I make an enormous batch for her whole dad's side of the family every Christmas. One Man's Dish/Hotdish - Casserole made using a starch (usually hash browns), a protein, and vegetables all cooked into a single dish. Dinner is served, and you only dirtied one dish in the process of cooking it. Generally thought to come from up around Wisconsin/North Dakota/Minnesota. Red rice (South Carolina), mushy peas (England), goulash (central Europe), rouladen (Germany), schnitzel (Austria/Germany)....I've got some chicken and andouille sausage in the fridge at home to make jambalaya for dinner tonight, as a matter of fact. Once a month or so we have a concoction with shredded hash browns as the base, add sausage, peppers, mushrooms and onions, top with a couple of fried eggs and sriracha to taste. A one-bowl meal.
March 14, 20179 yr You make it sound almost delicious. The scrapple that I've seen from the Amish/Mennonites up in NE Ohio has organ meat in it. I think they also do something with the head too. Unfortunately I heard about the ingredients before I tasted it. Not going to touch the stuff now. :lol2: Traditionally, it's definitely made from the offal meats...as was goetta in most cases. I totally get it when folks are turned away from that, but in all honesty, I'm pretty much fine with the offal. When my wife and I make scrapple, though, we stick with quality meat cuts. We use a combination of pork chops and pork neck bones. Boiling the neck bones in the pot while everything is cooking adds a LOT of gelatin into the end product, which is what keeps the scrapple nice and firm and solid once it's sliced. If you skip that step, everything ends up crumbling when you try to slice it. For what it's worth, it fries up GREAT and is fantastic mixed with some sunny-side up eggs.
March 14, 20179 yr Author Traditionally, it's definitely made from the offal meats...as was goetta in most cases. I totally get it when folks are turned away from that, but in all honesty, I'm pretty much fine with the offal. When my wife and I make scrapple, though, we stick with quality meat cuts. We use a combination of pork chops and pork neck bones. Boiling the neck bones in the pot while everything is cooking adds a LOT of gelatin into the end product, which is what keeps the scrapple nice and firm and solid once it's sliced. If you skip that step, everything ends up crumbling when you try to slice it. For what it's worth, it fries up GREAT and is fantastic mixed with some sunny-side up eggs. Scrapple (pan-fried, 1/2" thick, crispy on the outside) and fried egg sandwich with ketchup is a staple at casa papa.
March 14, 20179 yr Sometimes you need a side dish and only cabbage fried up in pork fat will do. It's a classic my mom and grandma have done for years.
March 14, 20179 yr The "top 20 dishes where you live" thread got me thinking. Here are a few that appear on the chez papa table on occasion. Bubble and squeak. I think it's originally from England. Hoppin John. Blackeyed peas with ham. Combination (Watusi knows). There are several dishes from that island that give me pause. Spotted Dick, One I can't mention because it is a WFV, Toad in the Hole, Rumbledethumps, and Haggis. However, Boxty (potato pancakes) and Bangers and Mash are both pretty good.
March 14, 20179 yr Where I grew up in NC: Liver pudding and it's close cousin, liver mush (liver mush I have not had). Brunswick stew. Kind of like Burgoo, but not.
March 14, 20179 yr We made it at home, but it wasn't as good as Rapa brand. Which is about a thousand percent better than goetta. Goetta isn't even in the same universe as Scrapple. I've got family coming in for Easter, and they will have several pounds of scrapple with them to get me through the next couple months.
March 14, 20179 yr Muskrat. I refuse to ever eat it again now that I'm an adult. But my parents cooked it all the time when I was growing up. Always went to bed a little hungry on those nights.
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