What is the name of this American cuisine which originated in the New England region of the United States, characterized by the use of seafood and dairy products with one popular dish being American chop suey?
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American chop suey American chop suey is an American pasta dish popular in New England. It is related to other popular and similarly regional pasta dishes, like chili mac. Despite its name, it has only a very distant relation to Chinese and American Chinese cuisine.
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Cuisine of New England New England cuisine is an American cuisine which originated in the New England region of the United States. It is characterized by extensive use of seafood and dairy products, which results from its historical reliance on its seaports and fishing industry, as well as extensive dairy farming in inland regions. Many of New England's earliest Puritan settlers were from eastern England, where baking foods was more common than frying, such as pies, beans, and turkey, as was the tradition elsewhere. Two prominent characteristic foodstuffs native to New England are maple syrup and cranberries. The traditional standard starch is potato, though rice has a somewhat increased popularity in modern cooking. New England cuisine is known for limited use of spices aside from ground black pepper, although parsley and sage are common, with a few Caribbean additions such as nutmeg. Use of cream is common, due to the reliance on dairy. The favored cooking techniques are stewing, steaming, and baking.
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Dutch cuisine Dutch cuisine (Dutch: "Nederlandse keuken" ) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, farming (for crops and domesticated animals), and trading over sea (colonialism and the spice trade).
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Shanghai cuisine Shanghai cuisine (上海菜), also known as Hu cuisine, is a popular style of Chinese food. In a narrow sense, Shanghai cuisine refers only to what is traditionally called Benbang cuisine () which originated in Shanghai; in a broad sense, it refers to complex and developed styles of cooking under profound influence of those of the surrounding provinces, Jiangsu and Zhejiang. It takes "colour, aroma and taste" as its elements, like other Chinese regional cuisines, and emphasises in particular the use of seasonings, the quality of raw ingredients and original flavours.
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Traditional Grimsby smoked fish Traditional Grimsby smoked fish are regionally processed fish food products from the British fishing town of Grimsby, England.
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Welsh cuisine Welsh cuisine encompasses the cooking traditions and practices associated with the country of Wales and the Welsh people. While there are a large number of dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, Welsh rarebit, laverbread, Welsh cakes, bara brith and the Glamorgan sausage have all been regarded as symbols of Welsh food. Some variation in dishes exists across the country, with notable differences existing in the Gower Peninsula; an historically isolated rural area which developed self-sufficiency in food production. See "Cuisine of Gower".
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Surf and turf Surf and turf or surf 'n' turf is a main course which combines seafood and red meat. The seafood used may be lobster, prawns, or shrimp, which may be steamed, grilled or breaded and fried. When served with lobster, the lobster tail or a whole lobster may be served with the dish. The meat is typically beef steak, although others may be used. One standard combination is lobster tail and filet mignon.
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Kimchi-jjigae Kimchi-jjigae (김치찌개 ) or kimchi stew is a "jjigae", or stew-like Korean dish, made with "kimchi" and other ingredients, such as scallions, onions, diced tofu, pork, and seafood. (Pork and seafood are generally not used in the same recipe.) It is one of the most common "jjigae" in Korea.
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Cuisine A cuisine ( ; from French ] , in turn from Latin "coquere" "to cook") is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws, such as Hindu, Islamic and Jewish dietary laws, can also exercise a strong influence on cuisine. Regional food preparation traditions, customs and ingredients often combine to create dishes unique to a particular region.
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Bedfordshire clanger The Bedfordshire Clanger is a dish from the English county of Bedfordshire, dating back to at least the 19th century. The clanger is an elongated suet crust dumpling similar to a pasty, with a savoury filling at one end and a sweet filling at the other, comprising a main course and dessert in one package. It is traditionally steamed but may be baked for robustness. The crust was not originally intended for consumption but to protect the fillings from the soiled hands of the workers.
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Horumonyaki Horumonyaki (Japanese: ホルモン焼き ) is a kind of Japanese cuisine made from beef or pork offal. Kitazato Shigeo, the chef of a "yōshoku" restaurant (one that specializes in Western-derived cuisine) in Osaka devised this dish and registered a trademark in 1940. It was originally derived from Yakiniku, a Japanese adaption of Korean barbecue. The name "horumon" is derived from the word "hormone", which means "stimulation" in Greek. The name "horumon" is also similar to the Kansai dialect term "hōrumon" (放る物), which means "discarded goods". Horumonyaki has a reputation for being a "stamina building" food.
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Tex-Mex Tex-Mex (from Texan and Mexican) is a fusion of United States cuisine and Mexican cuisines, deriving from the culinary creations of Tejanos. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in the state of Texas.
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Jiaozi Jiaozi ( ) are a kind of Chinese dumpling, commonly eaten in China and other parts of East Asia. They are one of the major foods eaten during the Chinese New Year and year-round in the northern provinces. Though considered part of Chinese cuisine, "jiaozi" are popular in other parts of Asia and in Western countries.
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Johnnycake Johnnycake (also called journey cake, shawnee cake or johnny bread) is a cornmeal flatbread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the native inhabitants of North America. It is still eaten in the West Indies, Dominican Republic, Saint Croix, Bahamas, Colombia, and Bermuda as well as in the United States and Canada.
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Hamloaf Hamloaf is a baked meat dish, similar to meatloaf, made of ground ham and ground pork and combined with other ingredients to form a loaf like shape. Distinct in color and taste from meatloaf, hamloaf is often baked with a sweet glaze, often consisting of brown sugar, molasses, pineapples, or cherries. In Pennsylvania, hamloaf is sometimes served with a sauce consisting of vinegar, mustard, and brown sugar. Eggs, milk, often evaporated, and some type of filling ingredient, bread or cracker crumbs, are used to create the loaf form.
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List of seafood dishes This is a list of notable seafood dishes. Seafood dishes are distinct food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific names "(cioppino)", while others are simply described "(fried fish)" or named for particular places "(Cullen skink)". Bisques are prepared with a variety of seafoods.
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Salmagundi Salmagundi (sometimes abbreviated as salmi) is a salad dish, originating in the early 17th century in England, comprising cooked meats, seafood, vegetables, fruit, leaves, nuts and flowers and dressed with oil, vinegar and spices. There is some debate over the meaning and origin of the word. The French word "salmagondis" means a hodgepodge or mix of widely disparate things.
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Greek-American cuisine Greek-American cuisine is the cuisine of Greek Americans and their descendants, who have modified Greek cuisine under the influence of American culture and immigration patterns of Greeks to the United States. As immigrants from various Greek areas settled in different regions of the United States and became "Greek Americans," they carried with them different traditions of foods and recipes that were particularly identified with their regional origins in Greece and yet infused with the characteristics of their new home locale in America. Many of these foods and recipes developed into new favorites for town peoples and then later for Americans nationwide. Greek-American cuisine is especially prominent in areas of concentrated Greek communities, such as Astoria, Queens and Tarpon Springs, Florida.
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Saveloy A saveloy is a type of highly seasoned sausage, usually bright red, normally boiled and frequently available in British fish and chips shops, occasionally also available fried in batter. The word is believed to originate from the Swiss-French "cervelas" or "servelat", ultimately from the Latin "cerebrus"; originally a pig brain sausage particularly associated with Switzerland.
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Eastern oyster The eastern oyster ("Crassostrea virginica")—also called Wellfleet oyster, Atlantic oyster, Virginia oyster, or American oyster—is a species of true oyster native to the eastern seaboard and Gulf of Mexico coast of North America. It is also farmed in Puget Sound, Washington, where it is known as the Totten Inlet Virginica. Eastern oysters are and have been very popular commercially. Today, less than 1% of the original 17th-century population (when the original colonists arrived) is thought to remain in the Chesapeake Bay and its tributaries, although population estimates from any era are uncertain. The eastern oyster is the state shellfish of Connecticut, its shell is the state shell of Virginia and Mississippi, and its shell in cabochon form is the state gem of Louisiana.
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Tex-Mex (disambiguation) Tex-Mex is a regional American cuisine that blends food products available in the United States and the culinary creations of Mexican-Americans influenced by the cuisines of Mexico.
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Knoephla Knoephla, also spelled knephla , is a type of dumpling, commonly used in soups. The word is related to the modern German dialect word Knöpfle, meaning "little knob/button". Traditional knoephla soup is a thick chicken and potato soup, almost to the point of being a stew. It is particularly common in the U.S. states of Minnesota, South Dakota, and North Dakota, where there was significant settlement of German emigrants from the Russian Empire. There are different iterations known throughout, though the North Dakotan iteration typically contains just potatoes, dumplings, onions and parsley.