“North-American” food is having a bit of a moment abroad.
Dishes that until recently could only be found, well, in America are now turning up on menus all around the world, and are being discovered by millions of new fans. But you can travel to every country and visit every restaurant that serves a North- American-inspired menu. A roast beef sandwich that dreams are made of, French dip lovers will love beef on weck. A hallmark sandwich of the Buffalo, New York, area, beef on weck starts with rare, thinly sliced roast beef, tucked into a roll called a kummelweck, which has been dusted with coarse salt and caraway seeds. The top bun gets a dip in beef au jus, and the only condiment is a hefty spoonful of horseradish.
Goetta, pronounced “get-a,” this Ohio specialty was invented by German immigrants in Cincinnati in the 1800s. It’s essentially a thick raw sausage made with ground pork (or pork and beef); pin-head oats; and spices including rosemary, bay leaves, and thyme. It’s traditionally sliced and fried in butter, and can be eaten by itself or served with ketchup, mustard, apple butter, syrup, honey, or grape jelly.
Loco Moco, this Hawaiian invention is one of the heaviest dishes you’ll find anywhere, and makes for a great late breakfast after a morning or surfing. It starts with a foundation of white rice, which is then usually topped with a hamburger patty or two, fried eggs, and brown gravy. It’s open to interpretation, however, and the burger patties can be replaced with anything from bacon and Spam to chili, kalua pork, and shrimp.
Kentucky Hot Brown, created at the legendary Brown Hotel in Louisville in 1926, the Hot Brown is an open-faced sandwich with turkey, bacon, and Mornay sauce béchamel with cheese added), broiled until brown. Some variations also include ham, pimentos, or tomatoes, and it’s a really popular dish in Kentucky.
Article credit: The Daily Meal
Photo credit: Phil Denton