I’m going to tone this a bit down, so I’m thinking :
- canned pineapple, in juice not sirop
- cheddar cheese
- small mozzarela ball instead of marshmallow -shrimp instead of bacon.
- cheapest mayonnaise I could find.
But you think I should eat this or simply post back a picture of it in the sub?
Should let it sit in the sauce (pinneapple juice + mayo) for a bit or eat it right away?
Is this still considered midwestern food?
I also found an old recipe for “salade américaine” in a cook book. It’s fresh fruits and celeriac with mayo and tabasco.
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But you think I should eat this or simply post back a picture of it in the sub?
Should let it sit in the sauce (pinneapple juice + mayo) for a bit or eat it right away?Post a pic, and for the second, can you set part of it aside to let it sit so you could compare and note the Ick or Yum levels?
If you plan to eat it, I might have some suggestions. As a disclaimer, I am not a chef. Just somebody who watches a lot of cooking shows and tries to make new recipes often.
- The marshmallows are likely there to balance the sharpness of the cheddar. I would either omit them entirely or use a sweeter cheese, like a honey goat cheese.
- The recipe may be missing the smokiness of the bacon if you use shrimp (despite shrimp and pineapple being a better pairing). If you want shrimp in it, I’d recommend using it in addition to the bacon instead of as a substitute.
- The quality of mayonnaise definitely matters. I would look for a smaller thing of Duke’s if you’re near the southeastern US, or Hellman’s otherwise.
To answer your questions, I’d definitely try a bite (despite it being an abomination) if for no other reason than I put the effort into it to make. If it is anything like coleslaw, it will be better after it sets in the fridge for a half hour or so.
I personally cannot comment on the Midwestern part. I can’t imagine they use a ton of shrimp, being landlocked and all, but even in a coastal state I get it frozen so 🤷♂️
My cheddar isn’t strong. I could only find some slides for sandwich with a mild taste. I’m not going to use meat in the recipe some the shrimp will have to do the trick. I could add some smocked pakrika (probably a bad idea).
Smoked paprika is a fantastic idea, especially if you use it as part of a dry rub for the shrimp (assuming you are cooking them). If not, it’ll still go great in the
potentially grosspineapple mayo dressing. And if you’re using mild cheddar you may be able to do without a marshmallow substitute entirely.Ok, so I’ll test first a bit of dressing on the side. For the paprika, I’m still hesitant. I’ll see when I’ll start cooking.
How is shrimp more Midwestern than bacon??
It certain’y isn’t but I’m trying to do a midwest salad “revisité”. I have shrimp, and I don’t eat bacon. I not even from USA. I am not going to try to do something authentic since I’m going to fail at authenticity anyway.
Have you given this a try yet? I’m interested to know how it turned out, if so.
Yes, I did. And it didn’t taste bad. I could improve the recipe though. I was surprised by how the cheddar taste took over the salad : it was mostly tasting smoked cheddar in fat. And I felt more sweet could have balanced that! The texture mix was good.
I will probably try this again one day but with better quality mayo mixed with cottage cheese. It is also worth to try try a version with pinneapple in sirop to see if it bring that missing sweetness (marshmallow don’t sound so crazy to me now)
I’ve taken pictures to do a publication but I always forget to post it.