Hubby Tony and I are learning a little bit about each of the States, and
enjoying food from them as a way to celebrate the USA's 250th anniversary
The project was back to me today. This is what I learned about my set of
states:
-
Nevada The state is known as "The Silver State" because of a silver
rush in 1859, but today it is the largest gold-producing state (with
approximately 64% of total U.S. output).
-
New Mexico The state capital, Santa Fe, is 7,000 feet (approximately
about 1.33 miles or 2.13 kilometers) above sea level, the highest in the
nation.
-
Maine Geographically, the state is bigger than the other five New
England states combined, and 90 percent of it is covered in forests
-
New Jersey The first organized baseball game took place in Hoboken on
June 19, 1846 between the New York Base Ball Club and the Knickerbockers.
-
Virginia The state flag is the only U.S. state flag to depict nudity.
The state seal features Virtus, the Roman goddess of virtue, standing
triumphantly over a defeated tyrant.
After coming up with my facts it was time to think about a food item. Although
I adore anything covered in New Mexican red or green chile (or both, called
Christmas style), after seeing what was in my freezer and pantry I decided to
do a riff on Brunswick stew, a tomato-based dish simmered with meat,
vegetables, and potatoes most likely created in Brunswick County, Virginia
around 1828.
The original dish relied on whatever meat the cook could procure, usually small
game like squirrel or rabbit. Today chicken is the most common protein, but I
didn't have any chicken in the house. However, there
was some sloppy joes
in the freezer, left over from Tony's poker event a couple of weeks ago. I
decided to 'procure' that and use it as the base for my dish.
Although I chose an unconventional meat, the rest of the dish used more
conventional ingredients... chopped onion, tomatoes, corn, lima beans, and
potatoes. Because the meat was already cooked and seasoned all I had to do was
saute an onion and chop a potato, then add it to the pot with some broth,
tomato puree, tomato paste, frozen corn, and limas. When the potatoes were
cooked I added the thawed sloppy joe meat and some sweet and tangy barbecue
sauce, then simmered to meld the flavors.
I served the stew with cole slaw and bread. A Brunswick Stew purist would
probably balk at sampling mine, but Tony and I thought it was pretty darn
good.