Dottie's Dog
"One ½ pound hot dog on bun with Dottie's Chilli Sauce, onions, yellow mustard, with a stacker pickle."
John P Baillie
East North Carolina Barbeque
"A whole pig cooked over charcoal, seasoned with a vinegar-red pepper barbeque sauce: a pig pickin'. After several hours over the pit, you pick the meat off with your fingers. So good!"
Carole Lewallen
Garbage Plate
"A hotdog (of dubious lineage), beans, macaroni salad, chips, all swimming in gravy. A local specialty served only at a place called Nick Tahous, late night hangout for Bikers and razor-carrying prostitutes (the abandoned subway tunnel is a favorite dumping ground for dead bodies) but somehow also a Rochester institution."
Christopher Carlsson
Grits and Black-eyed Peas
"Basic carbs with any meal."
Pat Spiegelhoff
Haggefisk
"This is a rare dish for Scotch/Scandinavian families. Rare, because I just made it up. The best of two traditional winter main dishes: lutefisk and haggis. My children are of Scottish and Norwegian descent, so this is the perfect dish for them: lye-preserved cod mixed with oats and seasonings, and cooked in a sheep's stomach. Slainte!"
Susan Ramleth
Haloupki (Outstanding Entry)
"Large head of cabbage is cooked until wilted (don't overcook) and then the leaves are deftly removed to remain intact (that's why don't overcook). Filling comprised of sautéed onion and lightly sauteed ground beef and ground pork (don't brown/overdo sautéeing) plus seasoning is mixed with cooked white rice. Generous portion of filling balled up and is put on center of cooked cabbage leaf, then leaf is folded over and rolled up. Finish of cooking can be varied. Mom's old way was to put cut–up remnants of cabbage head in bottom of large pot and stack the haloupkis in the pot, adding just enough liquid from cooking cabbage head to cover stacked haloupkis, and then simmer slowly until done, about 1½ hours. An alternative is to place cabbage remnants on bottom of roasting pan and stack haloupkis about 2 layers high and pour over 1 large can (14oz) of tomato sauce (a little water can be added, depending on amount of liquid desired), then bake slowly until done (about 275º F for 1½ hours). A good hearty rye bread with first version and a good hearty Italian bread with second version would be all that is needed to complete the meal. Bon Appetit!"
John Tichy
Hamburger
"Is there anything more American than the hamburger? I think not!"
David Watson
Also suggested by Paul Goyette.
Head Cheese
"Head cheese, also called brawn, is a jellied loaf or sausage. Originally it was made entirely from the meaty parts of the head of a pig or calf, but now can include edible parts of the feet, tongue, and heart. The head is cleaned and simmered until the meat falls from the bones, and the liquid is a concentrated gelatinous broth. Strained, the meat is removed from the head, chopped, seasoned and returned to the broth and the whole placed in a mold and chilled until set, so it can be sliced."
Tim Morton
Hotdog on a Bun
"Hotdog on a bun with mustard and ketchup, no cheese, no chili, no onions, no relish. Just your basic dog."
Paul J. Erdek
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