What is the most popular dish in your part of the World and how do you make it?

Answer 1

SEAFOOD GUMBO

Ingredients needed:

3/4 cup vegetable oil
3/4 cup flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups water
6 gumbo crabs, broken in half (optional)
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, shucked, with their liquor
1/4 cup chopped green onions
1/4 cup chopped parsley
File powder

Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, bell peppers, celery, salt, cayenne, and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water and mix to blend with the roux. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. If you are not using the crabs, simmer the roux mixture for the same length of time. Add the shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions, and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl.

Remove from the heat. Remove the bay leaves.

Serve with the filé powder passed at the table for guests to thicken the gumbo to their personal taste.

Yield: 6 servings

Answer 2

Well, I live in San Diego, and although we have a lot of cultures here, I would say Mexican food is the predominant one.

We're really serious about our fish tacos here, so I think that would be one of the most popular dishes in SD.

Here's an amazing recipe for fish tacos - grab a Corona and a lime, and you'll almost be a local :)

Crispy Fish Tacos

Peanut oil, for frying
2 cups panko bread crumbs*
3 eggs
Kosher salt and freshly ground black pepper
2 pounds halibut, snapper, or other firm flesh white fish
8 corn tortillas
1/2 head napa cabbage, shredded
Pink Chili Mayo, recipe follows
Lime wedges, for garnish
*Available in the Asian section of your market.
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!

Pink Chili Mayo:
1 1/2 cups mayonnaise
1 1/2 cups sour cream
2 canned chipotle peppers in adobo sauce
Juice 1/2 lime
Kosher salt and freshly ground black pepper
Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper.
Yield: 8 servings

ENJOY!

Answer 3

From DURBAN SOUTH AFRICA

We have a large asian population and one of the most popular take aways is called a "BUNNY CHOW" dont ask me why

The basic ingrediant is half a loaf of bread withe the inside removed. This cavity is filled with a mutton or bean curry served with the removed bread on top like a hat.

The crust serves as the bowl It is eaten with fingers starting with dipping the bread into the curry and later eating the crust now soaked with curry source.

I assure you that there is an art in eating it as it can be messy but it realy tastes great. it is also very good value

Answer 4

Pizza delivery.

How it is made:

1.) Pick up the phone and call your favorite pizza place.
2.) Order a pizza size and toppings.
3.) Get a price for your order.
4.) Get money to satisfy that order.
5.) Wait 15 minutes or less.
6.) Pay for your pizza when the delivery boy / girl comes.

Or if the pizza doesn't come in the previously proposed time frame, the meal is free. You can also call the pizza place back and complain to the manager. Play your cards right, and you can get a discount or another free meal out of it.

;-D

Answer 5

I'm in Newfoundland and I would have to say that Sunday Jigs Dinner is the most popular dish. It contains boiled potatoes, carrots, turnip (or rutabaga), salt beef and meat, all with gravy, pease pudding and figgy duff! Yummy!!!

Answer 6

Chicago...Pizza...ordered form Giordano's! can't make it as well as they do at the restaurant! Or beef sandwiches. Cook the beef, dip the bread, put on some provolone (if preferred), put on the beef, add some juice, there you go. Throw on some sausage and some red sauce for a combo. Or, just go to Al's Beef and get there yummy fries too!

Answer 7

In Scotland, stovies is quite popular.
1. Boil potatoes with onion
2. Put margarine/butter on potatoes with pepper/salt
3. Add gravy, corned beef
4. Mix all together on the cooker then serve

Its sooo good. Having it for tea tonight!!

Answer 8

Canada has so many cultures we don't have alot of things that are truly Canadian. Quebec has a few dishes, Poutine- which is french fries with gravy and white chedder cheese curds. And Tortiere which is a meat pie.

Answer 9

Braised to the Barolo from Turin (Italy)
Ingredients: wine Barolo, calf from braised, fat minced, a segment of garlic, butter, a carrot, a stem of celery, laurel, half onion, nails of carnation, climbs, pepper, flour, tap, a glass of rhum.
Preparation: take the calf from braised and you it it brown to alive fire with a segment of garlic, a carrot, four or five nails of carnation, rosemary, butter, fat minced, a stem of celery, half hour onion, laurel, climbs, pepper and tap. To pour and to add repeatedly wine Barolo. With warm water blankets the meat and you it cook it for an hour and half to moderate fire. To make to condense vegetables and juice. In end, some minutes before to carry on the table the braised, to unite a glass of rhum and finished your dish cutting the meat in slice covered with the juice.

Answer 10

Pork ribs.

Grilled VERY SLOWLY over VERY LOW HEAT, turn and baste with barbecue sause of choice periodically.

You know they're done when the meat practically falls off the bone.