Skip to comments.Down Home Cooking
Posted on 04/05/2006 10:43:24 AM PDT by HungarianGypsy
Today is Wednesday. In my house that means American History is our History/Geography topic. We are also learning about the individual states. The best way to learn is always through hands-on experience. Since we can't travel to each state at this time, I hoped all the good Freepers could bring their states to us. What recipes do you have that are specific to your area and can rarely be found anywhere else?
Let's see...There's Reindeer Sausage, Pickled Moose Nose, Muktuk (Whale Blubber), and Herring Roe On Kelp... Hope this helps.
Maryland - A mess of steamed Blue Crabs with Old Bay Seasoning...can't get any more Maryland/Chesapeake Bay than that!
Yep. Soft shells. I lived in Maryland for a while, worked as a cook. Used to make soft shell crab sandwiches for people. Breaded, fried in a pan, served on a bun. Of course Maryland crab cakes are very popular, even if the actual crab meat comes from Mexico or Venezuela.
Classic OLD BAY Crab Cakes
This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking,
2 slices dried bread, crusts removed
small amount of milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon McCormick® Parsley Flakes
1 tablespoon baking powder
1 teaspoon OLD BAY® Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound fresh lump crabmeat*
1. Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
2. Broil or fry until golden-brown on both sides.
* Dungeness Crab, Stone Crab and Alaska King Crab will work if you can not get Blue Crab meat.
Makes 4 servings
Calories: 174, Fat: 6 g, Cholesterol: 142 mg, Sodium: 1047 mg, Carbohydrates: 7 g, Fiber: 0 g, Protein: 23
Let's see, there's the Sonker, which is somewhat like a cobbler, deep dish, made with fresh fruit with a crusty top. There's the Turkey Bog or Chicken Bog, which is stewed turkey or chicken with rice, peppers (both hot and sweet) and onions, a very thick stew. Persimmon Pudding, made with wild persimmons, cinnamon, brown sugar, etcetera. Wild greens that we call Creasie (sp?) Greens.
I'd have to ask my older relatives for more.
Pasties from Michigan. I don't have a recipe on hand though.
2 Quarts half-and-half
2 cubes butter
A lot of garlic
3 tins of anchovies in oil
A bunch of chopped celery and optional, other veggies
Homemade style bread sliced
Add the anchovies to the butter in a fry pan over a low heat. Break them up with a wooden spoon until they are pulverized.
Start adding the cream slowly over low heat. Stir. Add more cream. Stir.
At a certain point, the butter and cream will blend together. Stop adding half-and-half at that point. Cook it down 'til it is thick over low heat.
Serve in an electric skillet keeping the gravy just barely bubbling occasionally. Everyone stands around the table and scoops the gravy and veggies up onto the bread.
Delicious beyond description and a great holiday dish.
Some replace the butter with olive oil. I don't think it's nearly as good.
Pleased put me on this ping list. Thank you.
Shrimp & Cheese Grits
Also, the garlic goes in with the anchovies. Don't burn the garlic.
Killer Chile Rellenos:
6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!
2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmeal
Salt and ground black pepper to taste
1 tablespoon hot pepper sauce
* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.
** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.
With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ¼- to ½- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.
In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels. Serve warm with your favorite hot pepper sauce.
In WV, there are ramps. Kinda like wild onions. I think you boil them. Almost like garlic and vampires...the stink oozes from you for a couple of days, but they sure keep you regular!
Perhaps not totally unique to Missouri but delicious all the same.
Sour Cream Sugar Cookies
1 cup thick sour cream
1 cup shortening
2 cups sugar
1 tsp. soda
1 dessert spoon of salt
1 tsp. vanilla
5-6 cups flour
Cream together the sour cream, shortening and sugar. Add the vanilla and beat in the eggs. Combine the soda and salt with one cup of flour. Stir into the cream mixture, then add remaining flour until dough is stiff enough to roll. Chill, roll thin and cut into round cookies. Dust with sugar and bake on ungreased pan about ten minutes. 350°- 375°.
Green Tomato Pie
5 or 6 large green tomatoes
1/2 to 3/4 cup sugar ground spice butter pie dough
Line the pie pan with dough, leaving a small amount of dough for the top crust. Chop the green tomatoes into fine pieces into a bowl, using all the juice from the tomatoes. Sprinkle the tomatoes with a bit of salt to take out the sweet taste, and mix slightly. Pour into uncooked pie crust. Sprinkle sugar and spice over the mixture and dot with butter. Roll out the remaining dough and cut into strips. Crisscross the pastry across the pie for top crust. Bake until-done in a hot oven.
I didn't know that Michigan was requiring pasties now. Damn strip club rules!! :-)
Haha! When I was thinking of food for Arizona, I really could only think of Mexican food, too. Have a friend who moved to Tennesee. He says he really misses having good Mexican food.
South Texas Frito Pie (to be eaten at high school football games) Take one small bag of Fritos and split up the side. Add one ladle of chili & a handful of shredded cheese and onions. Eat with flimsy white plastic spoon while jumping up and down on aluminum bleachers.