from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A Chinese preserve of fruits, peels, and ginger.
- n. A relish consisting of chopped vegetables pickled in mustard.
from the GNU version of the Collaborative International Dictionary of English
- n. chopped pickles in mustard sauce.
- n. a Chinese preserve of mixed fruits and ginger.
- n. a breed of thick-coated medium-sized dogs with fluffy curled tails and distinctive blue-black tongues; believed to have originated in north China.
from The Century Dictionary and Cyclopedia
- Mixed; miscellaneous; broken.
- n. Food of any kind, but especially Chinese food, which is usually broken or cut up in the course of cooking into pieces suitable for being eaten with chop-sticks.
- n. A preserve made in southern China, of odds and ends of orange-peel, ginger, bamboo, pumelo-rind, syrup, etc.
- n. A mixed pickle made with mustard in the East Indies, and imitated elsewhere.
Others claim chow-chow comes from the French chou, or cauliflower, which is often a primary ingredient.
Carla: fried grouper with collard greens, and chow-chow pico de gallo.
There are the expected jars of pickled beets, chow-chow, and sauerkraut, right next to the pickled pig snouts, lamb tongues, and ... guinea hearts!
Richard "Hutch" Hutchinson had many interests, including music and chow-chow dogs.
"Arf, arf," it exclaimed, its signature pitch identifying it as a chow-chow.
A pork chop sandwich with chow-chow—a mustardy relish common in parts of the South—is juicy and sloppy $8.50.
This is an updated version of one of my favorites: chow-chow.
Turnip greens or collard greens (or a mix) cooked down with a meaty ham hock and a bit of tasso, ladled over a bowl of crumbled cornbread (I echo the "no sugar") and topped with a dollop of chow-chow.
“My grandmother never had a food processor, so making chow-chow was an all-day, all-hands-on-deck type of thing,” says Ms. McVicker.
She first ate chow-chow on red beans and rice, influenced by their Cajun/Creole neighbors.
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