So he dropped into his local supermarket one night, bought a rotisserie chicken, tore off and chopped up the meat, and spent an hour customizing his favorite crab-cake recipe to accommodate the fowl. This was an attempt by poultry producers to encourage Americans to eat more thighs and legs, which in the United States aren't nearly as popular as white breast meat. The flavors were fabulous. They were crisp on the outside, moist on the inside. The presentation was beautiful.
Ethnic cooking is alive and well throughout the United States, even in the country's heartland.
All top five recipes included at least one ingredient or technique associated with an ethnic cuisine, such as chimichurri from Argentina, panko from Japan and jicama from Mexico. The poultry industry's attempt to encourage contestants to use more thighs and legs worked. One recipe was chosen from each state and the District of Columbia, but just 50 dishes were prepared. Jean Gentile, the Florida representative, broke a foot and couldn't attend. Contest rules stipulate that the cook submitting the recipe prepare the dish.