{"id":3134,"date":"2012-12-03T09:22:00","date_gmt":"2012-12-03T09:22:00","guid":{"rendered":"http:\/\/bostonzest.com\/?p=3134"},"modified":"2012-12-03T09:22:00","modified_gmt":"2012-12-03T09:22:00","slug":"american-chop-suey-a-new-england-tradition","status":"publish","type":"post","link":"http:\/\/bostonzest.com\/?p=3134","title":{"rendered":"American Chop Suey, a New England Tradition"},"content":{"rendered":"<p>This is a traditional time of year, so why not make a big pot of this area&#39;s <a href=\"http:\/\/en.wikipedia.org\/wiki\/American_chop_suey\" target=\"_self\">American Chop Suey.<\/a> I like to have old fashioned, comfort food around when life gets busy. This is also a great dish to feed a crowd or to bring to a pot luck. <\/p>\n<p>If you follow the tips you&#39;ve learned from watching food shows, you can add a note of refinement \u2013 a <a href=\"http:\/\/en.wikipedia.org\/wiki\/Je_ne_sais_quoi#J\" target=\"_self\">je ne sais quoi<\/a>&#0160;\u2013 to your version of this hearty dish.<\/p>\n<p>For example, I started this batch <a href=\"http:\/\/www.saveur.com\/article\/Recipes\/American-Chop-Suey\" target=\"_self\">with this recipe from Saveur Magazine.<\/a>  I love their addition of crushed, red pepper flakes and cinnamon. Neither one of those was in my family&#39;s version.<\/p>\n<p>I used red pepper instead of green. And, after I browned the beef, I used some white wine to deglaze the pan and capture all that lovely <a href=\"http:\/\/en.wikipedia.org\/wiki\/Caramelization\" target=\"_self\">caramelization.<\/a> For macaroni, I did use elbows but I selected the elbows with ridges and a bit of a twist because they seem to hold on to the sauce and meat better than smooth ones.<\/p>\n<p>\n<a class=\"asset-img-link\" href=\"http:\/\/bostonzest.typepad.com\/.a\/6a00e54fc42bb88834017c3434174f970b-popup\" onclick=\"window.open( this.href, &#39;_blank&#39;, &#39;width=640,height=480,scrollbars=no,resizable=no,toolbar=no,directories=no,location=no,menubar=no,status=no,left=0,top=0&#39; ); return false\" style=\"display: inline;\"><img decoding=\"async\" alt=\"DSC_9715 - Version 22012-10-30-American-Chop-Suey-\u00a9 2011 Penny Cherubino\" class=\"asset asset-image at-xid-6a00e54fc42bb88834017c3434174f970b\" src=\"https:\/\/bostonzest.typepad.com\/.a\/6a00e54fc42bb88834017c3434174f970b-500wi\" style=\"width: 500px;\" title=\"DSC_9715 - Version 22012-10-30-American-Chop-Suey-\u00a9 2011 Penny Cherubino\" \/><\/a><\/p>\n<p>When we have a stock of something like this in our refrigerator, we are most likely to pop some into a bowl and microwave individual portions. This is a great option if you have a bunch of different schedules to accomodate or some big appetites home for the holidays. A meal for some of us can be a between meal snack for others.<\/p>\n<p>But, if you&#39;re feeding holiday guests and want a different look for this dish on day two, put a twist on tradition. Bake this pasta under a blanket of cheese and breadcrumbs and present it with a golden, cripsy top and a melty, cheesy layer. <\/p>\n<p><span style=\"color: #888888;\"><em>Do you have an Amazon Gift Certificate to use? Or do you need to buy one for a gift? Remember <a href=\"http:\/\/www.amazon.com\/?_encoding=UTF8&amp;tag=bostonzestcom-20&amp;linkCode=ur2&amp;camp=1789&amp;creative=390957\" target=\"_blank\">to click over to Amazon<\/a><img loading=\"lazy\" decoding=\"async\" alt=\"\" border=\"0\" height=\"1\" src=\"https:\/\/www.assoc-amazon.com\/e\/ir?t=bostonzestcom-20&amp;l=ur2&amp;o=1\" style=\"border: none !important; margin: 0px !important;\" width=\"1\" \/> from here to support this site!<\/em><\/span><\/p>\n<p>\n<iframe loading=\"lazy\" border=\"0\" frameborder=\"0\" height=\"250\" marginwidth=\"0\" scrolling=\"no\" src=\"http:\/\/rcm.amazon.com\/e\/cm?t=bostonzestgiftshop-20&amp;o=1&amp;p=12&amp;l=ur1&amp;category=gift_certificates&amp;banner=127JF9E4530CSFRCY4R2&amp;f=ifr\" style=\"border: none;\" width=\"300\"><\/iframe><\/p>\n<p><span style=\"color: #888888;\"><em> <\/em><\/span><strong>Details:<\/strong><\/p>\n<p>Words: Penny &amp; Ed Cherubino<br \/>Photography: \u00a9 2012 Penny &amp; Ed Cherubino    <\/p>\n<p><span style=\"color: #888888;\"><em>Note on Comments: We monitor comments constantly and anything that is pure spam, inappropriate, or nasty is swept away. In addition to readers&#39; comments, we welcome hearing from the people, places, and services we cover. Often, those add great insights for our readers. As long as it doesn\u2019t become a pure ad, we\u2019d love to hear from you. 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