I don’t know about you, but I’m suffering reader fatigue over repetitive reviews, food trend explorations and associated lifestyle media posts about Los Angeles, New York, New Orleans, Atlanta…
Classic Cincinnati Chili: No beans. Light heat, over Spaghetti…
Disclaimer: I, too, have been guilty of spotlighting ‘trendy’ new ‘spots’ with unusual themes or menus. And I’ve been all over the place with pizzas, hot dogs and chili-enhanced dishes which were making an ‘impression’ on the dining world at one time or another. But I try to reign myself in as much as possible. Other online food writers, however, have made whole careers out of promoting a single locale or food style…
Enough!
I hereby pledge to never get stuck on any one dish, town or – lord ‘elp us – celebrity, when choosing topics to feature in my little space on the Web.
In that spirit, I present, today, an overview of the whole, broad, largely unexplored culinary region of the American Midwest…
I’ll admit, the Midwest has been thoroughly explored, both geographically and culinarily. But it’s under-reported, to say the least. What do you think of, food-wise, when you think of the Midwest?
Let me see… Cows? Corn? Um…
Iconic dishes…
The Chicago Dog
Among the top dogs in the US. Start with an all-Beef dog on a poppy-seed bun. Top with mustard, onions, green pickle relish, sliced tomatoes, a dill pickle slice, and one or two pickled peppers. Simple. Crazy flavourful. And distinctive.
Chicago Deep Dish Pizza
The original Deep-Dish pizza. Legend has it, the style was crated in 1926 at the city’s Rosati’s Authentic Chicago Pizza. Made in a high-sided pan, it’s built on a thin crust that climbs all the way up to the rim. Over a bottom layer of traditional red sauce, they pile cheese, sausage, pepperoni, mushrooms, and whatever the maker’s signature recipe calls for. And it’s topped off with another layer of tomato sauce. Maybe another scattering of cheese, too.
One slice should satisfy even the hangriest diner… Very similar – at least outwardly – to the Detroit Pizza, which is also a unique deep-dish style Midwestern pie.
Cincinatti Chili
Two components differentiate this chili from any other regio0nal classic you’ll ever run into. First, the heat is minimal; spices popular in Cinci-sauce include cinnamon, allspice, and cloves. The other is a traditional chili ingredient that’s not there: No beans in a proper Cincinatti Chili! It’s often ladled over a Chili Dog – but most often served on top of a bowl of spaghetti.
St. Louis Thin Crust Pizza
The other end of the Midwest Pizza spectrum. This has everything I want in a pizza: A thin, crispy crust (more crispy than classic NYC style pizza), made from unleavened dough, loaded up generously from edge to edge with lots and lots of different toppings.
Kansas City BBQ Burn’t Ends
Some insist you have to develop a taste for Burn’t Ends. But I loved ’em the first time I tasted ’em. They’re a Kansas City BBQ classic. They’re the charred, pointed ends of a Smoked Brisket, cut into bite-sized chunks, perfect for dipping. Addicting!
Wisconsin Cheese
It’s not just Cheddar anymore! Just about every style and type of cheese you could imagine is now made, and shipped far and wide from Wisconsin. The dairy industry is the leading commercial force in the state. And the official Wisconsin Cheese website proudly proclaims, “We Dream In Cheese!”
Minnesota’s Juicy Lucy
Last, but definitely not least… The legendary Juicy Lucy Burger. It’s a thick, tender patty – with the cheese locked inside! Must be served on thin potato, brioche of similar buns, so it can still fit in your mouth. Top with mayo, Bibb/Butterhead/Boston lettuce and Dill Pickle rounds.
My take
Who says the Midwest is boring? The treats I’ve spotlighted today are just a few of the great, classic, original dishes hailing from the region. Get Googling and discover more of them for yourself!
~ Maggie J.