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The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Laab / Larb is a type of Lao meat salad that is the national dish of Laos, along with green papaya salad and sticky rice. Laab in the Lao language is a noun that refers to meat or other flesh that has been finely chopped and pounded. It is also considered a food of good luck in both Laos and Thailand because it has homonyms that mean 'lucky' in both languages, derived from लाभ in Sanskrit. Laab is of Lao origin, but is also eaten in other regions, most prominently the neighboring former Lan Xang territory, or modern day Laos and the northeastern and northern areas of Thailand, Isan and Lanna where the Lao have extended their influence. Other local variants of laab also feature in the cuisines of the Tai peoples of Shan State, Burma, and Yunnan Province, China.
Bulgogi, literally "fire meat") is a gui made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin and rib eye are frequently used cuts of beef for the dish. The dish originated from northern areas of the Korean Peninsula, but is a very popular dish in South Korea, where it can be found anywhere from upscale restaurants to local supermarkets as pan-ready kits.
Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, mushrooms, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is often served topped with a raw egg yolk. It is similar to the Levantine kibbeh nayyeh, the Turkish çiğ köfte and the Korean yukhoe.
Smørrebrød, smørbrød "butter bread" (Norwegian), or smörgås "butter goose" (Swedish), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.
Porchetta or porquette in France, is a savory, fatty, and moist boneless pork roast from Italy and the French region of Nice. The carcass is deboned and spitted or roasted traditionally over wood for at least eight hours, fat and skin still on. In some traditions, porchetta is stuffed with liver and wild fennel, though many versions do not involve stuffing. Porchetta is usually heavily salted and can be stuffed with garlic, rosemary, fennel, or other herbs, often wild. Porchetta has been selected by the Italian Ministry of Agricultural, Food and Forestry Policy as a prodotto agroalimentare tradizionale, one of a list of traditional Italian foods held to have cultural relevance.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Kibbeh nayyeh or raw kibbeh is a Levantine mezze popular in the Levant that likely originated in Aleppo, Syria. It consists of minced raw lamb mixed with fine bulgur and spices.
Mulukhiyah, also known as molokhiyya, melokhiyya, or ewedu, is a type of jute plant and a dish made from the leaves of Corchorus olitorius, commonly known in English as jute, jute leaves, jute mallow, nalta jute, or tossa jute. It is used as a vegetable and is mainly eaten in Egypt, the Levant, Sudan, Cyprus, Libya, Tunisia and Algeria. It is called saluyot in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
Different areas of the world have local variations on the hot dog, in the type of meat used, the condiments added, and its means of preparation.
Birria is a meat stew or soup made from goat, beef, lamb, mutton, or chicken. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth.
Çiğ köfte or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia in Urfa. The dish is served as an appetizer or meze, and it is closely related with kibbeh nayyeh from Levantine cuisine.
Hamburg steak is a patty of ground beef. Made popular worldwide by migrating Germans, it became a mainstream dish around the start of the 19th century. It is related to Salisbury steaks, which also use ground beef. It is considered the origin of the ubiquitous hamburger, when, in the early 20th century, vendors began selling the Hamburg steak as a sandwich between bread.
Mett, also known as Hackepeter, is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany. It is frequently spread on halves of a bread roll, with raw onion optionally on top. Since the 1950s mett has also been offered as a buffet dish decoratively formed into the shape of a hedgehog, with raw onion "spines". German law forbids mett being sold with a fat content exceeding 35%.
The cuisine of Minnesota is a type of Midwestern cuisine found throughout the state of Minnesota.
The cuisine of Wisconsin is a type of Midwestern cuisine found throughout the state of Wisconsin in the United States of America. Known as "America's Dairyland", Wisconsin is famous for its cheese as well as other dairy products, such as cheese curds and frozen custard. Other notable foods common to the region include bratwursts, beer and brandy Old Fashioned cocktails, butter burgers, fish fries and fish boils, cranberries, and booyah stew.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it.
References
- 1 2 3 "cannibal sandwich". Wisconsin Historical Society . 2017-08-08. Archived from the original on 2023-05-28. Retrieved 2024-03-02.
- 1 2 3 4 5 Huber, Makenzie (2019-08-22). "What is tiger meat? Why raw beef became a South Dakota food favorite". Argus Leader . Retrieved 2024-03-02.
- 1 2 Ryan, Rachel. "Why did the raw meat cannibal sandwich become so popular in Wisconsin? And why has it stayed that way?". Journal Sentinel. Retrieved 2024-03-02.
- ↑ Patel, Vimal (2020-12-18). "A Raw Meat Sandwich Warning Draws Eyes on Wisconsin (and More Warnings)". The New York Times . ISSN 0362-4331. Archived from the original on 2024-03-02. Retrieved 2024-03-02.
- ↑ McCoy, Mary Kate (2019-03-29). "Cannibal Sandwiches: A Polarizing And Misunderstood Wisconsin Tradition". WPR . Retrieved 2024-03-02.
- ↑ Wong, Wilson (2020-12-16). "Don't eat 'cannibal sandwich,' 'tiger meat' dishes of raw beef, Wisconsin officials warn". NBC News . Archived from the original on 2024-03-02. Retrieved 2024-03-02.
- ↑ Lichtman, Sarah (2018-12-17). "Tips for Eating Cannibal Sandwiches this Holiday Season". U.S. Department of Agriculture . Archived from the original on 2024-03-02. Retrieved 2024-03-02.