I used a mix of crab and shrimp, but an all-crab hot dish or a lobster-crab-shrimp trio would make an equally indulgent meal. It’s adapted from a Food & Wine recipe by Liz Mervosh, who created the recipe to channel the flavor and fun of a crab boil. Note: I’ve had this recipe bookmarked for months. “We are a hot dish.” Albeit one topped with Tater Tots. “Minnesota is not a melting pot,” Johnson writes. When time and creativity converge, that’s when it’s time to think outside the box and incorporate new flavors, textures and, yes, vegetables. For a quick weeknight dinner, simple may be best. Hot dish is not grandiose.”īut it can be grandiose, which is part of its charm. The heart of hot dish is its humble wisdom. The food we serve represents our culture and values, our likes and dislikes and our history. “To sit down together at the table always symbolized an understanding and even a certain intimacy. “You learn a lot about a person when you eat their hot dish,” Johnson writes in the 2020 book, which is equal parts cookbook, memoir and history lesson. Ilhan Omar’s Little Moga-Hot-Disu, both turning the notion that Tater Tot Hot Dish is a simplistic Midwestern dish on its head. Betty McCollum’s recipe for Hot Dish A-Hmong Friends and Rep. The progression of the once-humble dish is evident in author Patrice Johnson’s “Land of 10,000 Plates,” which includes four recipes for Tater Tot Hot Dish, from the standard (sans canned soup) to winning recipes from the annual Minnesota Congressional Hotdish Competition, which she judged in 2019. Cream of mushroom soup remains the sauce of choice, but cooks frequently make their own, preferring to have the upper hand on ingredients. Vegetables have gone from strictly canned to frozen or fresh and include not just the staples of beans, peas and corn, but also carrots, cabbage and peppers. While ground beef is still the go-to protein, recipes now include ground turkey, pork and even seafood. (We’re also a no-cheese household.)Īlthough the basic formula has remained the same - protein, vegetables, sauce and a topping of tots - recipes have diverged to show cooks’ creativity and the changing demographics and palates of Minnesotans. Top with Tater Tots, stick it in the oven until the tots are nice and crispy and dig in. The blueprint is simple enough: brown a pound or two of ground beef, add vegetables (we’re a corn-and-green-bean household), salt and pepper and chopped onion, if you’re feeling fancy, and mix it all up with a can of cream of mushroom soup before heaping it into a 9- by 13-inch pan. The Tater Tot was born, to nearly immediate success. They decided to slice them up, add some flour and seasoning, and push the mixture through holes to create a shredded potato mixture. Nephi Grigg and Golden Grigg, the two farmers behind Ore-Ida, were looking for a way to use leftover potato slivers. Cream of mushroom soup became a staple in many Midwestern pantries, and a key ingredient in potluck offerings.īut the culinary game changer came in 1953, when brothers F. The doors to hot dish possibilities swung wide open in 1934, when Campbell’s introduced its line of creamed condensed soups. The “Grace Lutheran Ladies Aid Cookbook” from Mankato (the governor’s home turf) included a recipe that called for 2 pounds of hamburger, tomato soup, Creamette brand elbow macaroni and canned peas to be combined and baked. “There will always be someone with a grandma who makes it better.”Ī concept that began as farm wives’ solution to an economical meal, the first hot dish recipe recorded was in 1930 in, not surprisingly, Minnesota. “Hot dish is a dangerous thing to play with,” chef Gavin Kaysen, owner of Minneapolis restaurants Spoon and Stable and Demi, told Food & Wine magazine in 2016. (The inclusion of peas was the culprit.) People had very strong opinions, and they weren’t all Minnesota Nice. Tim Walz, who came under fire not only for the appearance of his hot dish, but for his choice of vegetables. To those thinking there is no correct way to prepare Tater Tot Hot Dish, look no further than a recent tweet by Gov. soda, an allegiance to the original Jucy Lucy and the correct way to prepare Tater Tot Hot Dish (not casserole). MINNEAPOLIS - There are many things Minnesotans take personally: pop vs.
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