Best ethnic food in America?

Question

Personally, I find Ethopian and Indian to be my two favorites.

Answer 1

Parsi Deviled Eggs
Indian flavors add so much to ordinary deviled eggs. This recipe is by Niloufer Ichaporia King. Be sure you mix the honey in well in these. The butter in the yolk mixture helps the yolk to firm up nicely, making these travel better than without using the butter.
Ingredients
126 large eggs, hard cooked
1 1/2 tsp. fresh lime juice, or more to taste
1 tsp. honey
1/4 tsp. salt
1/2 jalapeno pepper, seeded and minced
1 Tbsp. minced fresh cilantro
1 Tbsp. unsalted butter, softened
1/4 C. mayonnaise
Methods/steps
Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl. Set the whites aside. Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed. Stir in the mayonnaise and taste for lime and salt.

Spoon the mixture into the egg whites, cover, and refrigerate for at least 2 hours or overnight. Let come to room temperature before serving.

Indian Tacos (and fry bread)
6-8 Indian Tacos 50 min 30 min prep

1 lb fried hamburger
2 cans tomatoes
1 large green pepper
1 large onion
1/2 cup cooked rice
1 can red kidney beans
3 teaspoons diced mild green chilies
1 teaspoon chili powder
1 teaspoon ground cumin
Tabasco sauce
1 can refried beans, heated
Separate Toppings if desired
shredded cheddar cheese
shredded lettuce
diced tomatoes
sour cream
guacamole
sliced black olives
salsa
Fry Bread
2 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 cup milk
hot oil (, for frying)

Mix the first 10 ingredients in a large sauce pan or skillet.
Simmer on low heat for about 30 minutes or until fry bread is done.
While this is simmering make fry bread.
For fry bread------------.
Sift dry ingredients.
Lightly stir in milk.
Add more flour as necessary to make a dough you can handle.
Knead and work the dough on a floured board with floured hands until smooth.
Pinch off fist-sized lumps and shape into a flat disk shape.
Fry in fat (about 375°) until golden and done on both sides, about 5 minutes.
Drain on paper towels.
Place hot fry bread on a plate.
Spread a layer of refried beans.
Top with meat sauce and shredded cheese.
Add lettuce, tomatoes, salsa, etc.
if desired.

Lamb in Indian Spices and Yoghurt
4-6 servings 2½ hours 25 min prep

4 teaspoons vegetable oil
2 onions, chopped
3 cloves garlic, chopped
4 teaspoons fresh gingerroot, grated
1/2 cup plain yogurt
1 teaspoon red chili powder
4 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon ground turmeric
1 (400 g) can chopped tomatoes
1 kg boneless leg of lamb, cut into 2.5 cm cubes
1/4 cup slivered almonds
1 teaspoon garam masala
chopped fresh cilantro leaves (to garnish)

Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
Add the garlic and ginger and cook for 2 minutes more.
Stir in the yoghurt and all the spices.
Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
Add the lamb and stir until it is coated.
Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
Add a little water if the lamb begins to stick.
Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
When the lamb is tender, add the garam masala to the curry and mix through.
Sprinkle with the slivered almonds and chopped cilantro, then serve.

Aloo Matar Ka Pulao ( Indian Rice With Potatoes and Peas )
4-6 servings 1¾ hours 15 min prep

2 cups basmati rice (or long grain rice)
2 cups water
2 tablespoons butter (or ghee)
1 tablespoon cumin seeds
1 tablespoon fresh ginger, grated
1 cup shelled green peas
1 cup potatoes, peeled and chopped fine
2 tablespoons powdered coriander seeds
1 teaspoon powdered garam masala
1 tablespoon salt
1 teaspoon turmeric
4 cups water

Wash rice and soak in 2 cups of water for an hour. Drain well.
In a heavy pan, heat the butter and add the cumin and the ginger.
When the ginger becomes a light brown, add the peas and potatoes, coriander, garam masala, salt and turmeric. Stir-fry till well mixed.
Add the drained rice & 4 cups of water, bring to a boil uncovered, then lower the heat to simmer and cover. The rice should be done in 10 minutes.
Serve hot.

Indian Butter Chicken
4-6 servings 35 min 5 min prep

2 tablespoons peanut oil
35 1/3 ounces boneless skinless chicken breasts, cut in large chunks
1 7/8 ounces butter
2 teaspoons garam masala
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 tablespoons grated fresh green ginger
1/2 teaspoon chili powder (more or less to taste)
1 cinnamon stick
6 cardamom pods, bruised
1 (14 1/8 ounce) can tomato puree
1 tablespoons sugar
1/4 cup plain yogurt
1/2 cup cream
1 tablespoons lemon juice

Heat a wok until really hot, add 1 Tbsp oil.
Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
Remove to plate.
Add extra oil and cook remaining chicken.
Remove from wok.
Reduce heat and add the butter.
When melted add all of the spices and stir-fry until fragrant- about 1 minute.
Return chicken to wok and stir to coat with the spices.
Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
Serve over rice.
**This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.

Berbere (Ethiopian Hot Pepper Seasoning)
This keeps longer on the shelf then most seasonings. This will keep in the refrigerator for 5 or 6 months.
1 1/2 cs. 35 min 15 min prep

1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon allspice
1/2 teaspoon ground coriander
2 tablespoons salt
1/2 teaspoon ground fenugreek
1 1/4 cups cayenne pepper
1/2 teaspoon grated nutmeg
1/2 cup paprika
1/4 teaspoon ground cloves
1 teaspoon fresh ground black pepper

In a heavy saucepan, toast the following ground spices together over a low heat for 4 to 5 minutes: ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon and allspice.
Shake or stir to prevent burning.
Add the salt, cayenne pepper, paprika and fresh ground black pepper and continue toasting and stirring for 10 to 15 more minutes.
Cool and store in tightly covered glass jar.

Answer 2

I personally feel that the best ethnic food in America is Soul Food. Original Southern Soul food in combined from many historical cultures including European and African. Yum!!

Answer 3

Curry. Sushi.

Answer 4

My favorite is Chinese. I love chicken lo mien.

Answer 5

Native American buffalo steaks would cross my mind.

Answer 6

That would have to be Cajun food...
Jambalaya, crawfish pie, file' gumbo...
Etouffe'...plenty of websites to show you how also..

Answer 7

MEXICAN. Thats why Texans are so fat- its because we can't leave the stuff alone!!

Answer 8

korean all the wayy