TURKEY STUFFING RECIPES AND MANY, MANY MOREHere's a sumptuous taste of American cuisine - turkey stuffing recipes, dessert recipes, and dozens more. This page outlines at least one interesting culinary specialty associated with each state. Excite your appetite with these vivid descriptions, detailed recipes, and juicy photos. Learn about United States culture with hundreds of fascinating food facts. Visit all 50 states from the comfort of your own kitchen! Simply scroll down for a mouth-watering view of the entire USA. Mmmm!
ALABAMA
Alabama’s First Lady Patsy Riley has a unique collection of family recipes that include HOT HAM DIP, BAKED ORANGES and PECAN PIE MUFFINS. These recipes (available on her website) have been handed down through many generations, as her family came to Alabama over 130 years ago.
************************************************************* ALASKA The Inupiat Eskimos in Barrow, Alaska celebrate spring every year by catching a bowhead whale. During the celebration, a whaling crew serves whale meat and blubber fermented in its own blood. One non-native online blogger reported that whale tastes like the padding of a nasty old carpet. While wondering how he'd know that, I couldn’t resist asking a friend of mine to bring me a frozen slice of whale from Barrow, just so I could say I’d tasted it.
The sample he provided was about six inches long and three inches thick. A full two-thirds of its thickness featured a tough, shiny, seal-black skin. In cross-section, the skin looked very much like the underside of a large, oily portabella mushroom, only blacker. The thin strip of meat attached to the skin had a resistant texture and a light, pinkish-yellow hue so subtle and unusual that I though I might be imagining things. What’s pinkish-yellow? The only thing that came to mind was a particular shade of human skin. In any case, visually and texturally, whale meat is rather pleasant.
Seared in hot butter on an eager skillet, the meat’s gentle aroma was at once fishy and gamey. The smell was not overpowering, but unmistakably disturbing, like some great mythical beast couldn’t decide whether to be a mammal or a fish, and was now letting me decide. I tasted the creature with dangerous curiosity, and here’s how I describe this culinary novelty.
The hardy black skin tasted very much the way it looked - like a mushroom soaked in cod liver oil. The pretty yellow meat was tougher than a radial tire and I never actually finished chewing it, finally giving up after about 45 minutes. The flavor of whale meat is a bit like conch – clammy and tough, with a sneaky, lingering after-taste that suspiciously reminds me of a dumpster on the beach at high noon. Whale meat is said to go well with red wine. Five or six glasses ought to do the trick. Maybe I didn't cook it right. Or perhaps the sample slice wasn't entirely fresh. In any case, to this unaccustomed observer, whale meat tastes like something that died the day before it was caught. I’d recommend a steady diet of whale meat to anyone who is trying to lose weight.
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ARIZONA
The Saguaro Cactus blossom Arizona's official state flower. The sweet, red fruits of this cactus are edible, and are often used to make jam.
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ARKANSAS Fish Frys are a favorite summer activity in Little Rock. Here’s an easy recipe (spice it any way you like it):
ARKANSAS FRIED CATFISH INGREDIENTS: 3 eggs 2 pounds catfish filets ½ cup flour 1½ cups bread crumbs 2 cups peanut oil Salt & Pepper DIRECTIONS: 1. Thoroughly rinse 2 pounds of catfish filets & remove excess moisture with paper towels. 2. Season the fish on both sides with enough salt & pepper to suit your taste. 3. In a medium sized bowl, beat eggs with 2 tablespoons of water. Set this aside. 4. Thinly coat both sides of the fish with flour.
5. Dip the flour covered filets in the egg mixture. 6. Coat filets on both sides with bread crumbs. 7. Fry filets in peanut oil. Cook until the fish flakes easily with a fork (about 4 minutes). 8. Squeeze a few drops of fresh lemon juice onto the fish if desired. Serve with hush puppies, coleslaw, baked beans and iced tea for a traditional southern fish fry.
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CALIFORNIA California is world famous for its wineries, especially those in the Napa and Sonoma valleys. Dozens of guided tour packages include transportation, winery tours, wine tasting, and food. One of the best wineries is the Schramsberg Estate:
Schramsberg produces outstanding sparkling wines that often beat the very best French competition. Try one of their Brut Roses. These are crisp, dry wines in warming pastel shades of pink, rose, salmon and copper. Cascades of lively bubbles explode on your palette like a million tiny supernovas. The subtle hint of cherry flavors in brut roses complement a wide variety of foods, like olives, caviar, pretzels, cheese, shellfish, and even dark chocolate.
Schramsberg is located at 1400 Schramsberg Road, between St. Helena and Calistoga off CA 29. They are open for tours and tasting by appointment.
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COLORADO There are 89 licensed elk farms in Colorado, where over 5,000 elk are raised for their meat. Elk meat is not only low in fat, but also a good source of iron, phosphorous, zinc and protein. When prepared properly, the taste of elk has been compared to the very best beef. It is tender and juicy, with only the mildest touch of gamey flavor – just enough to make it interesting. You can find elk recipes on the Colorado Department of Agriculture’s official website. *********************************************************************************
CONNECTICUT Connecticut has a thriving apple industry, and every year the Connecticut Fair Association holds a major Apple Pie Contest, along with other competitions featuring unique apple recipes. Below is an award winning recipe from the Connecticut State Fair of 2005.
APPLE PIE 1st Place winner in the CT Two-Crusted Pie Final! CRUST: INGREDIENTS: 3 cups flour 1½ tsp salt ¾ tsp. baking powder 2 Tbsp. brown sugar 1 cup butter-flavored shortening 1 Tbsp. vegetable oil 5-7 Tbsp. cold milk 1 egg white for garnish DIRECTIONS: 1) Sift dry ingredients together twice.
2) Cut in shortening.
3) Sprinkle in oil, then milk, one tablespoon at a time, mixing well after each tablespoon with a pastry fork.
4) Combine to form a ball of dough and divide it to make a top and bottom crust.
5) Line a pastry pan with bottom crust. FILLING: INGREDIENTS: 1 cup sugar 4 Tbsp. cornstarch ½ tsp. cinnamon ¼ tsp. nutmeg 4 Golden Delicious apples (# varies with size) 6 Courtland apples (# varies with size) ¼ cup orange juice (to prevent discoloration) 2 Tbsp. butter
DIRECTIONS: 1) Preheat oven to 375 degrees F.
2) Sift dry ingredients.
3) Peel and chop apples into pieces.
4) Splash apple pieces with orange juice and mix to prevent discoloration while chopping.
5) Combine dry mixture with apples as place onto bottom crust in pastry pan. Pack in firmly.
6) Dot with butter.
7) Cover with top crust, seal edges by pinching them, and make holes on top for steam to escape.
8) Brush top crust with egg white.
9) Bake at 375 degrees for 1 hour, or until crust is lightly browned. If crust browns too early, cover pie with foil for the remainder of cooking time.
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DELAWARE Authentically local Delaware cooking is hard to find. But no animal is more a part of Delaware’s culture than the muskrat, also known as the Delaware marsh rabbit. In the first half of the 20th century, trapping the muskrat for meat and fur was an important resource for farmers and watermen idled by winter weather. The tradition continues today, but on a much smaller scale. The taste of muskrat has been described as something like the dark meat on chicken, only darker and oilier. Popular muskrat recipes include BBQ MUSKRAT and MUSKRAT STEW.
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FLORIDA Florida’s sunny climate produces the best of many culinary worlds. The state is particularly renowned for its shellfish (especially blue crabs), and citrus fruits (the sweetest oranges anywhere), as well as more tropical flavors like coconut, guava and wild ginger. Florida residents are quite proud of the many exotic down home recipes featuring locally grown food.
If you’re in Florida, drink plenty of fresh squeezed orange juice. Of course you can buy this elsewhere, but it will be neither as fresh nor as unbelievably sweet as it is when you visit a Florida orange grove at harvest time. The photo above shows sweet, tangy Florida Temple oranges.
Blue crabs, another Florida culinary specialty, are mouth-watering when steamed whole and served with lemon butter. They’re also great served cold with cocktail sauce. Their flavor is sweet and mild with a moist texture not unlike stone crabs.
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GEORGIA Georgia is famous for a sweet crunchy onion called the Vidalia onion. The town of Vidalia holds an Onion Festival every April, featuring many award winning recipes. Vidalia onion products are packaged & sold in stores locally and online. These include many unique dressings, marinades, relishes and salsas.
********************************************************************************* HAWAII Partly because of its tropical location, Hawaii has the tastiest, freshest, most tender sushi to be found anywhere in the USA. So if you’re in Hawaii, be sure to try the sushi.
That being said, let’s talk about taro, a traditional Hawaiian staple food. Taro is a vegetable similar in texture to a potato, although a bit richer, with a purplish hue and a slightly sweeter taste. Like potatoes, taro is a versatile vegetable that can be prepared in many different ways.
********************************************************************************* IDAHO At the risk of being too obvious, it’s hard to discuss authentic Idaho cuisine without mentioning the Russet-Burbank, a large, hardy potato with a rugged, netted skin.
Considered by many to be the most perfect baking potato, the Russet-Burbank is known for its high starch content and low moisture. The result is a dry, fluffy baked potato with a thick, crunchy skin. It also produces the crispiest French fries.
********************************************************************************* ILLINOIS Illinois grows LOTS of white soybeans, a very low-fat, high-protein food. The Illinois Center for Soy Foods has created recipes that allow easy inclusion of soy products into the American diet. Literally hundreds of soy recipes are available in their cookbooks and on their website. Two popular favorites are TOFU CHEESECAKE and SOY ILLINOIS ITALIAN FLATBREAD. “Soy products” usually refers to tofu (bean curd made from fresh soy milk) or textured vegetable protein (TVP). Either of these can be used to make almost anything.
Tofu has a very neutral taste – mild and very slightly milky in flavor, with a smooth, silky texture. Some say the flavor is nonexistent - that the recipes do the trick. That’s a great thing about soy products. Their versatile nature allows them to mimic the “personality” of a dish, in color, shape, texture, and taste.
********************************************************************************* INDIANA There’s a nice website featuring an exclusive recipe collection from La Porte County (courtesy of the daily Herald-Argus newspaper). Many of these recipes, like Sweet Potato Apple Casserole and Argentine Shepherd’s Pie, have been passed down for generations. For a more detailed look, click here:
********************************************************************************* IOWA About 90 percent of Iowa's land is dedicated to farming, and the state grows corn in great quantities. Much of its economy is based on the production of corn and corn byproducts, like popcorn, corn oil, corn syrup, cornmeal, cornstarch, and animal feed.
But just in case corn doesn’t excite you enough, the Entomology Department at Iowa State University has a website devoted to “tasty” insect treats like BANANA WORM BREAD, CICADA SUNDAES and CHOCOLATE COVERED GRASSHOPPERS. They're not kidding, either.
These people have appeared on the Tonight Show with Jay Leno. Visit their website for recipes, nutritional info and other sordid details.
********************************************************************************* KANSAS If you’ve never tasted Buffalo meat, try it in Kansas. The state is known for its top quality red meats, and buffalo (a.k.a. bison) is a local favorite. Bison tastes very much like beef, and makes an excellent substitute in any beef recipe. But buffalo has less fat (marbling), which creates a richer flavor and smoother consistency of texture. Buffalo is quite tender and not at all gamey. It’s been said that buffalo is what beef SHOULD taste like.
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KENTUCKY Bourbon whiskey is named after Bourbon County, Kentucky, where it was first brewed in the late 18th century. Here's an authentic down home Kentucky Bourbon recipe:
OLD KENTUCKY BOURBON BALLS INGREDIENTS: 1 cup finely crushed vanilla wafers (about 22) 1 cup sugar 2 Tbsp. Cocoa 1 cup grated pecans 1-1/2 Tbsp. white corn syrup 1/4 cup Kentucky Bourbon Whiskey Powdered sugar DIRECTIONS: Crush wafers into fine crumbs Mix with sugar, cocoa and pecans. Dissolve syrup in Bourbon and add to wafer mix. Mix well and form inot balls about 1" in diameter. Roll balls in powdered sugar. Store in a sealed container. Best when aged for 48 hours.
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LOUISIANA Louisiana, having more miles of ocean shoreline than any other mainland state, is very proud of its seafood. Alligator, a popular ingredient in Cajun cuisine, is probably the state’s most unique contribution to the American seafood diet.
Alligator tastes somewhat like shark or swordfish, only meatier. It’s often prepared blackened, or with sweet & sour flavorings. So the next time you visit New Orleans, don’t be afraid of the alligators on your menu. They are just as tasty to you as you are to them.
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Maine is famous for the biggest, freshest, juiciest, most flavorful lobsters on earth, and lobster festivals are popular throughout the state. The taste of fresh lobster is to die for. Its taste bears a passing resemblance to crab, but lobster is richer, meatier, smoother, juicier, and sweeter, with an ever-so-slightly buttery aroma. The best (some say ONLY!) way to eat these beauties is steamed whole and served with lemon and drawn butter. But many a lobster lover will note that a fresh Maine lobster needs no accompaniment, and should be served plain.
Some people prefer the juicy tail meat. Others like the tender claws. More eclectic types go for the innards, which include a green, liver-like substance with a mild livery taste, and (if you’re lucky) the pastey, bright orange roe, which tastes like hot caviar. Don’t be afraid to try these. They’re an important part of your total Maine lobster experience. You may argue that Maine lobsters are shipped live all over the U.S., but understandably, the biggest, juiciest, healthiest ones are snapped up by Maine fisherman and local consumers before they ever leave the dock. If you really want to eat a Maine lobster, there’s no place like Maine. ********************************************************************************* MARYLAND Maryland prides itself on serving the finest crab cakes in the United States. Crab cakes can be served as an appetizer, entree or on a sandwich with lettuce, tomato, and pickles. Condiments can include cocktail sauce, tartar sauce, mustard, and Worcestershire sauce.
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MASSACHUSETTS Back in the day, Boston had tons of beans, because they were so easy to grow, store and cook. Boston also had tons of molasses, because sugar and molasses were imported in great quantities from the West Indies, and traded in Boston for rum and other local goods. This situation gave rise to an authentic Massachusetts recipe called Boston Baked Beans.
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MICHIGAN
Starting around Labor Day, Michigan produces huge quantities of apple cider. Here’s how to make your own authentic hot spiced apple cider, the way it’s traditionally made in Michigan on a freezing winter night:
MICHIGAN APPLE CIDER INGREDIENTS: 1 gallon freshly pressed apple cider 20 whole cloves 1 tsp. allspice 1 washed orange 3 long cinnamon sticks (10 to 12 inches each, or broken pieces to equal) 3/4 cup packed brown sugar DIRECTIONS: Stick whole cloves into orange. Place allspice and brown sugar in a cheesecloth bag or large tea ball. If you don't have cheesecloth or a tea ball, you can add the spice and sugar to a coffee filter and gather around, securing with a rubber band. Pour cider into stock pot and add other ingredients. Bring to boil, then simmer for at least 20 minutes before serving.
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MINNESOTA Minnesota is well known for an abundance of wild rice, which, according to at least one website, isn’t really rice at all, but an aquatic cereal grain. You can find excellent wild rice recipes that are authentically Minnesota by clicking here:
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MISSISSIPPI Mississippi has about a hundred pecan groves statewide. Fresh pecans are softer textured and have a richer, more buttery flavor than the store bought varieties most of us are used to. The best time to eat pecans is November through January, when crops are plentiful, quality is at its best and prices are low.
Pecans are high in protein and low in saturated fats, although not all pecan recipes are classified as health food. Here's an authentic, local pecan recipe from Mississippi.
CLASSIC MISSISSIPPI MUD PIE
INGREDIENTS: 1 1/2 cups sifted flour 2 cups sugar 4 eggs 1 cup butter or margarine (softened) 1 cup cocoa 1 cup coconut 1 cup pecans 1 large jar marshmallow creme 1 9X13 cake pan DIRECTIONS: Preheat oven to 375 degrees. Cream flour, sugar and eggs until smooth. Mix butter and cocoa until completely blended. Add to flour mixture. Stir in coconut and nuts. Blend thoroughly. Mixture will be the consistency of brownie mix. Pour into greased pan and bake for 30 minutes. While this bakes, mix ingredients together for icing. ICING: 1 stick margarine 1 cup cocoa 1 cup evaporated milk 1 teaspoon vanilla 1 box powdered sugar 1 cup pecans When cake is done, remove from the oven and immediately spread marshmallow cream on top of the cake while both are hot. Pour icing mixture over marshmallow cream and let cool. Cut into pieces to serve.
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MISSOURI Here's a list of foods unique to (or popularized in) St. Louis:
Toasted Ravioli
Prosperity sandwich - Open face turkey, ham, bacon, melted cheese and a cream sauce.
Pork Steaks - Pork butt sliced as a steak, often Bar-B-Qued
The Concrete - Ted Drewes Frozen Custard (Ice Cream) mixed with candy, fruit, and/or nuts. The Slinger - Typically two eggs, hash browns, a hamburger patty all covered in chili.
Provel ™ cheese - Developed as a shelf-stable cheese often found as topping for St. Louis style Pizza.
St. Louis style Pizza - A thin crusted pizza with Provel ™ Cheese, round and cut into squares.
St. Paul Sandwich - Egg foo young, lettuce, tomato, and pickle on white bread.
Brain Sandwich - Exactly that.
Whistle and Howdy (2 soft drinks)
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MONTANA Rocky Mountain oysters, also known as prairie oysters, cowboy caviar, and swinging beef, are not really oysters at all. You WISH they were oysters. They are actually calves’ testicles. You see, when calves are branded, the testicles are cut off and thrown into a bucket of water. They are then peeled, washed, rolled in flour and pepper, and fried in a pan. They are considered to be quite a delicacy. When properly seasoned and breaded, Rocky Mountain oysters have a slightly liver-like flavor, with a chewy texture similar to chicken gizzards. They are said to be equally delicious (or equally not) whether sliced thin or marinated whole. You have to be somewhat marinated yourself to try these, but Montana restaurants serve them all year round, and Testicle Festivals are popular throughout the state. Understandably, so is alcohol. Festival activities include chugging beer, starting fist fights, and buying cheesy souvenirs with catchy slogans like, "I Had a Ball at the Rocky Mountain Oyster Fest." Bon Appetit!
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NEBRASKA Nebraska raises a lot of turkeys. Here's a basic and versatile turkey stuffing recipe, and an award winning Turkey Bake from a recent Nebraska State Fair:
TURKEY CORNBREAD DRESSING
INGREDIENTS:
6 cups cornbread crumbs 2 cups biscuit crumbs 1/2 teaspoon salt 1 teaspoon pepper 1 1/2 tablespoon rubbed sage 1/2 cup butter or margarine 1/3 cup water 2 cups reserved broth 1/2 cup vegetable oil 3 eggs lightly beaten
DIRECTIONS:
Combine first 5 ingredients in a large bowl; set aside. Combine butter and water in a medium saucepan. Bring to a boil over medium heat. Remove from heat and add to cornbread mixture. Stir in broth, oil and eggs; mixing well. Pour in to a greased shallow 2 1/2 quart baking dish and bake uncovered at 375 degrees for 45 minutes or until set and golden brown on top. NOTE: ANY OF THE FOLLOWING INGREDIENTS CAN BE CHOPPED UP AND ADDED TO YOUR CORNBREAD DRESSING: Onion, Celery, Carrots, Peas, Cauliflower Apples, Apricots, Cherries, Cranberries Walnuts, Pine Nuts, Pecans
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NEBRASKA TURKEY BAKE 8 slices bread 2 cups cooked, diced turkey 2 cups shredded Swiss cheese ¼ cup chopped onion 1 Tbsp butter 3 eggs, lightly beaten 2 cups milk ½ tsp salt ¼ tsp pepper DIRECTIONS: Preheat oven to 325º. Cut bread into 1" cubes; place half the cubes in a well-greased 9" square baking dish. Spread turkey over bread; cover with cheese. Cook onion in butter until tender; place over cheese. Add remaining bread cubes. Bake for 40 minutes or until knife inserted half way between center and edge comes out clean. Let it rest several minutes before serving. Makes 4-6 servings.
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NEVADA
Soft shell pine nuts are brought to you from Nevada's Sierra Mountains. They're actually not nuts at all, but seeds from pine trees. Their taste is similar to a chestnut, but with a softer, moister, much less potato-like texture, and a slight hint of amaretto flavor. Here's an authentic pine nut recipe from Nevada:
PINE NUT COOKIES INGREDIENTS: 1 1/2 cups pine nuts (about 7 ounces) 1 cup sugar 1/4 cup (packed) almond paste,* crumbled 1 1/2 teaspoons grated lemon peel 3/4 teaspoon vanilla extract 3 large egg whites 1 1/3 cups all purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1/2 cup powdered sugar (for dusting)
DIRECTIONS: Preheat oven to 350°F. Butter 2 large baking sheets. Blend 3/4 cup pine nuts, sugar, almond paste and lemon peel in food processor until crumbly mixture forms. Transfer mixture to large bowl; add egg whites. Using electric mixer, beat until mixture is smooth. Blend flour, baking powder, and salt in a small bowl. Add to pine nut mixture; beat until smooth (dough will be soft and sticky). Place remaining 3/4 cup pine nuts in shallow bowl. Spoon generous tablespoonful dough onto pine nuts in shallow bowl, coating 1 side of dough with pine nuts. Using floured fingertips, transfer dough to prepared baking sheet, pine nut side up. Smooth edges of dough until round. Repeat with remaining dough, flouring fingertips as needed to prevent sticking, and spacing cookies 2 inches apart on prepared baking sheets. Bake cookies 1 baking sheet at a time until golden, about 20 minutes. Cool completely. Dust with powdered sugar, transfer to plate, and serve. ( (Store in airtight container at room temperature)
Makes about 28
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NEW HAMPSHIRE New Hampshire boasts an abundance of traditional recipes. Here are two that appeared on recipehound.com.
APPLE MEAT LOAF (from Hanover) INGREDIENTS: 1 large onion, finely chopped 1-/12 cups fresh bread crumbs 1 T chopped parsley 1/4 t allspice 2 T butter 2 cups finely chopped apples, peeled and cored 1/2 t pepper 1 T prepared mustard, or 1/4 t dry mustard 2-1/2 lbs ground beef 3 eggs, beaten 2 t salt 1/4 cup catsup
DIRECTIONS: Saute onion in butter until soft. Then combine all ingredients, mixing thoroughly. Form into loaf and place in 10x14" baking pan (or pack into large greased loaf pan). Bake at 350 degrees for 1 hour. Remove from oven and let sit for 15 minutes before serving. ***** *****
GLORIFIED HASH (from Concord) INGREDIENTS: 1 15-oz can corned beef hash 1/4 t each of salt and pepper 1-1/4 cups milk 1 cup shredded cheese pinch of nutmeg pinch of dry mustard 1 T flour 2 eggs, beaten
Crumble hash in casserole or 9x9" pan and sprinkle with cheese. Mix remaining ingredients and pour over hash. Bake 35 minutes at 350 F, or until custard is set.
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NEW JERSEY New Jersey has more diners than any other state, and is often referred to as the “Diner Capital of the World.” Here's a long standing recipe from a popular New Jersey diner:
NEW JERSEY STYLE TUNA MELT
INGREDIENTS 2 (6 ounce) cans solid white tuna in water, drained 1/4 cup mayonnaise 1/4 cup finely chopped celery 1 1/2 tablespoons finely chopped onion 1 tablespoon chopped parsley 3/4 teaspoon red wine vinegar 1 pinch salt 1 pinch freshly ground black pepper 4 slices seedless rye bread 8 slices ripe tomato 8 slices Swiss cheese paprika, for garnish DIRECTIONS Preheat the oven broiler. In a bowl, mix the tuna, mayonnaise, celery, onion, parsley, and vinegar. Season with salt and pepper. Place the rye bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread, layer with a tomato slice, and top with remaining cheese slices.
Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted.
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NEW MEXICO Although heavily influenced by Mexican cuisine, New Mexico has a unique cuisine of its own, with red and green chile peppers at its heart. Here's a zesty chile pepper recipe from an excellent cookbook called Cocinas de New Mexico, published by the Public Service Company of New Mexico:
CHILE RELLENOS DULCES (Sweet Green Chile Meat Balls) INGREDIENTS: Shortening 1 cup chopped raisins 1 egg 1 1/2 teaspoons allspice 2 pounds boiled ground beef or pork 1 cup chopped green chiles 1 1/2 cups brown sugar 1 cup flour 1 teaspoon salt DIRECTIONS: Heat 2-inches of shortening in a heavy pan on medium-high heat. Beat egg and milk in a small mixing bowl. Set aside. Combine meat, sugar, raisins, allspice, salt, and chile with 2 tablespoons of egg mixture. Form mixture into 1/2-inch balls. Dip balls into remaining egg mixture and roll in flour. Fry sweet chile meat balls in hot shortening until golden. Drain on absorbent towels. Yield: Approximately 3-4 dozen
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NEW YORK If you visit New York City, you MUST order pizza! Almost every standard NYC pizza place serves up thin crusted culinary masterpieces that are expertly seasoned and cooked to crispy perfection. The tangy flavors and crunchy textures are so irresistible that pizzerias across the nation try to attract customers by calling themselves “New York Pizza.” Try as they might, there’s just NO comparison. In fact, New Yorkers take their pizza so seriously that many of us who move out of state just stop eating pizza altogether.
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NORTH CAROLINA Lexington, North Carolina, is known as the Barbecue Capital of the World, and October was officially declared 'Barbecue Month' featuring a month long Annual Barbecue Festival.
Lexington barbecue is pork shoulder basted with 'dip,' a mixture of water, vinegar, salt, and pepper. It is cooked slowly over hickory wood until it is 'fall apart tender.' One pound of pork takes about an hour to cook.
Here's tangy BBQ sauce recipe from North Carolina.
EASTERN NORTH CAROLINA BBQ SAUCE INGREDIENTS: 2 quarts cider vinegar 1/4 cup salt 2 tablespoons cayenne pepper 3 tablespoons red pepper flakes 1 cup light brown sugar 1 tablespoon hot pepper sauce
DIRECTIONS:
In a large bowl, mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce. Stir until salt and brown sugar have dissolved. Cover, and let stand at least 3 hours before using as a basting sauce or serving on meat.
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NORTH DAKOTA North Dakota grows more sunflowers than any other state. Here’s a recipe created by Alice Scranson of the Sunflower Cafe in Grace City. This pie is described as very rich with a pecan pie-like flavor and texture.
NORTH DAKOTA SUNFLOWER PIE INGREDIENTS: 3 eggs, beaten 1/2 cup packed brown sugar 1/2 cup light corn syrup 1/2 cup dark corn syrup 1/4 cup sugar 3 tbsps melted margarine (preferably sunflower) 1 tsp vanilla 1/4 tsp salt 1 cup roasted, salted sunflower kernels 1 9" pie crust unbaked
DIRECTIONS:
In a large bowl, beat together eggs, brown sugar, corn syrups, sugar, margarine, vanilla and salt. Spread sunflower kernels evenly in the bottom of the unbaked pie shell. Pour in the sugar mixture. Bake in a 350 degree oven for 50 to 60 minutes until center is almost set (it will still jiggle slightly). Cool on a wire rack.
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OKLAHOMA Each year, the Oklahoma Wheat Commission hosts the Annual Wheatheart Bread Baking Contest at the Oklahoma State Fair, and promotes the utilization of wheat by publishing award winning recipes in the Oklahoma's Best Breads cookbook series. The following recipe for dinner rolls won first place in 2005.
Betty Bryan Pottawatomie County Sr. Division Grand Champion
DINNER ROLLS 2 packages active dry yeast 1½ c. warm water ¼ tsp. sugar 2 c. warm milk ¼ c. melted butter ½ c. sugar 1 tsp. salt 2 eggs, beaten 6-6½ c. flour DIRECTIONS: Dissolve yeast in ½ cup warm water. Add ¼ tsp. sugar. Let sit a few minutes. Heat milk, butter, ½ cup sugar and salt; stir together well. Pour into large bowl, add yeast mixture, eggs and blend well. Add 2 cups flour; blend well. Add additional flour one cup at a time until soft dough forms. Add remaining flour one cup at a time until dough can be handled. Knead until dough is smooth and elastic. P lace in large greased bowl in warm place until double in size. Punch down, divide in half. Form into desired shape. Cover with towel, let rise again until double. Bake at 400º for 12-15 minutes.
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OREGON This recipe features the Filbert, Oregon’s official state nut.
OREGON FILBERT COOKIES INGREDIENTS: 1/2 cup butter or margarine 1/2 cup granulated sugar 1 egg 1/2 teaspoon vanilla 1 1/2 cups minus 1 tablespoon all purpose flour 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 2 squares semi-sweet chocolate, chopped 2 dozen filbert nuts, toasted and skinned DIRECTIONS: Cream the butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, combine the flour, cinnamon, and baking soda. Add flour mixture to the butter mixture in thirds, beating in well after each addition. Stir in chocolate. Shape into 1 inch balls with lightly floured fingers. Place on a greased cookie sheet. Press a filbert into each cookie. Bake at 350 degrees for 10 minutes or until lightly browned. Let cool and serve. Store in an airtight tin.
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PENNSYLVANIA Pennsylvania is strongly associated with Philly Cheese Steaks and soft pretzels. If you visit the area, be sure to try both. A Philly cheese steak is a juicy pile of steaming, thinly sliced beef with melted mozzarella cheese & sautéed onions on a hero roll. For optimal taste and perfection of texture, this sandwich must be made and eaten in or around Philadelphia.
Soft pretzels are especially good when served warm with yellow mustard on a brisk autumn day in Philadelphia, and eaten while still standing near the cart of one of many sidewalk pretzel vendors.
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RHODE ISLAND Perhaps due to its large percentage of Italian and Portuguese residents, cooking and food are very important to Rhode Islanders. In fact, there are quite a few foods unique to Rhode Island. For instance,
The Official State Drink of Rhode Island is COFFEE MILK, a beverage created by mixing milk with coffee syrup. This unique syrup was invented in Rhode Island, and is bottled and sold in most local supermarkets.
Rhode Island also has its own version of clam chowder, which has a clear broth and lots of fresh, juicy, tender Quahog clams.
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SOUTH CAROLINA Sylvia’s Family Soul Food Cookbook, by Sylvia Woods of Hemingway, includes a recipe for raccoon. According to Sylvia, it tastes “a little bit like dried pork, although maybe stronger.” It’s said to be great over rice, or made into sandwiches. The bad news is that raccoon is not sold in stores, so you have to catch your own.
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Pheasant hunting is a popular tradition in South Dakota. Dakota Wildwings Lodge has a website featuring some of their favorite fresh pheasant recipes. By most accounts, pheasant tastes like gamey dark meat chicken, and is best when roasted, as in the following recipe:
ROAST PHEASANT WITH HERBS INGREDIENTS:
4 shallots, quartered 6 md mushrooms, sliced 1 ts basil 2 ts tarragon 8 tb parsley, chopped 1 tb brandy 4 tb butter, room temperature 2 pheasants salt and pepper DIRECTIONS:
Put the shallots, mushrooms, basil, tarragon, parsley, and brandy in the food processor and mince to a fine texture. Strain off excess liquid. Add the butter and make a paste. Set it in the refrigerator. Loosen the birds' skin from the breast meat, beginning at the neck end. Continue until you have also loosened the skin from the thighs. Salt and pepper the birds inside and out. With a knife or spreader, insert the paste on the meat under the skin. If you have some paste left over, put it inside the birds. Rearrange the skin to normal. Truss the birds and roast in a 350 F oven for an hour or until thigh is tender. Remove birds to a hot platter and snip off trussings. Stir flour into the fat in the bottom of the roasting pan to mix, cooking a minute while you scrape up all the browned bits. Add half water (or chicken stock) and half cream and stir well to make gravy. Yield: 4 servings
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TENNESSEE
Tennessee is the home of Jack Daniels Whiskey. Jack is a key ingredient for many interesting, authentic Tennessee recipes, including JD Whiskeyballs and JD Pecan Pie. However, many Jack Daniels enthusiasts prefer to bypass the recipes and enjoy the key ingredient directly. These folks might also enjoy the Rocky Mountain Oysters.
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TEXAS
The official state plant of Texas is the edible Prickly Pear Cactus. The pads of the cactus are used in salads, soups, tacos, or just cooked on the grill for a zesty side dish. Cactus tastes somewhat like a limp, skinless, lightly marinated string bean. But it has an Okra-like 'slime' after cooking and should be rinsed well before serving.
The sweet, red fruit of the Prickly Pear is used to make jellies, pies, dried snack foods, dessert toppings and cocktails.
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UTAH Utah is associated with Mormons, and Mormons shun alcoholic beverages. This led to the invention of a locally popular product called Apple Beer, a non-alcoholic variant of a German beverage called fassbrause. Apple Beer is produced by The Apple Beer Corporation in Salt Lake City, and is used in many recipes, such as APPLE BEER BBQ PORK CHOPS and APPLE BEER GRAVY & MEATBALLS. Some brave souls even drink the stuff straight.
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VERMONT Vermont is, of course, known for its maple products. Here's sweet cooking idea, compliments of the Vermont Maple Foundation.
STUFFED FRENCH TOAST Recipe from Joyce and Frank Stewart, Innkeepers at The Richmond Victorian Inn. INGREDIENTS: 8 slices white or wheat sandwich bread Filling: 3 oz. cream cheese, softened 1/4 c. Vermont maple syrup 1/4 c. ground pecans 1/2 - 3/4 tsp. cinnamon 1/4 tsp. ground cloves (optional) For dipping custard: 3 eggs 1 c. milk or heavy cream 2 tsp. vanilla dash of cinnamon 1/2 tsp. sugar butter for frying powdered sugar and fruit for garnish additional maple syrup for serving DIRECTIONS:
In a small mixing bowl, combine filling ingredients and mix thoroughly with a fork or hand mixer. Spread 4 slices of bread generously with filling and top with remaining slices to make “sandwiches.” D If filling left over, do not discard, it keeps well in the fridge. Stuffed French Toast sandwiches work best with bread that is a couple days old; otherwise, bread may tear if it’s too soft. Set sandwiches aside.
In another flat dish, combine dipping custard ingredients. Beat well with a fork or whisk.
Heat a griddle or frying pan over medium-high heat until it sizzles when drops of water are sprinkled on it. While griddle is heating, dip sandwiches into custard, turning once to coat both sides. Drain each slightly and place on the hot, buttered griddle or frying pan Fry sandwiches over a moderate heat until they are golden brown on both sides, adding more butter as necessary when you turn the sandwiches. To serve, cut each sandwich in half diagonally. Place both pieces on a warmed plate and sprinkle Stuffed French Toast with powdered sugar. Place fruit on side of plate and serve. Serve with additional warm maple syrup and bacon or sausage.
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VIRGINIA
What could be more authentically Virginian than the following fascinating recipes from a 19th century Virginia housewife named Mary Randolph? Seems like Mary was cooking for a crowd! You might want to divide all ingredients in half (or even in quarters) to make smaller quantities.
THE HENRIETTA PUDDING INGREDIENTS: 6 eggs 1 lb. sugar 1 pint cream 1 lb. flour 1 tsp. nutmeg 1/2 c. brandy Powdered sugar DIRECTIONS: Beat six eggs very light. Sift into them a pound of sugar, and a light pound of flour, with half a grated nutmeg, and a glass of brandy; Beat all together very well. Add a pint of cream. Pour it in a deep dish, and bake it. When done, sift some powdered sugar over it. ***** SHREWSBURY CAKES INGREDIENTS: 1 lb. sugar 2 lb. flour 1 tbs. ground coriander 3/4 lb. butter 6 eggs 1/2 c. brandy
DIRECTIONS:
Mix a pound of sugar, with two pounds of flour, and a large spoonful of pounded coriander seeds. Sift them togather. Add three quarters of a pound of melted butter, six eggs, and a gill of brandy. Knead it well, roll it thin, cut it in shapes, and bake without discoloring [browning] it.
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WASHINGTON Everyone knows about the Washington apples. But Washington is also renowned for its sweet cherries and pears. For a true taste of Washington, try one of these succulent local fruit recipes:
CHERRIES, AMARETTO, SOUR CREAM & BROWN SUGAR INGREDIENTS: 1 1/2 lbs fresh cherries (leave any stems on) 1/2 pint light sour cream 3-4 tablespoons Amaretto 1/4 cup powdered sugar 1/3 cup light brown sugar DIRECTIONS: Mix sour cream and Amaretto. Add more Amaretto to taste if needed. If desired, add powdered sugar to mixture. Place cherries in dessert glasses, with a dollop of sour cream mixture on top. Place brown sugar into a small "dipping" dish. Dip cherries in sour cream and then the brown sugar.
PERSIAN PEARS INGREDIENTS: 4 c. sliced pears 1 c. orange juice 6 T. honey 2 - 3 T. finely chopped candied ginger Dash salt DIRECTIONS: Combine all ingredients, mixing gently. Cover, chill. Spoon into chilled dessert glasses. Makes 5 servings.
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WEST VIRGINIA Here's an authentic West Virginia recipe using locally grown ingredients:
WEST VIRGINIA BLACKBERRY CAKE INGREDIENTS: 2 C. sugar 1 C. softened butter 4 eggs 3 C. flour 1 t. each ground cloves, nutmeg, cinnamon 1 t. baking soda 1 t. baking powder 1 C. buttermilk 1 1/2 C. fresh blackberries ICING INGREDIENTS: ICING: 1 C. softened butter 1 lb. powdered sugar 1 t. vanilla 3 T. cold coffee
DIRECTIONS: Cream sugar and butter until fluffy. Beat eggs and add to creamed mixture, beating well. Combine flour, spices, baking soda and baking powder; whisk well. Add to creamed mixture alternately with buttermilk, in three additions each, beating until smooth. Fold in berries. Pour batter into three greased and floured, 8-inch-round layer pans. Bake at 350°F. for 30 minutes, or until the top springs back when gently touched. Remove from pans and cool on wire racks. Stack layers, filling and frosting with icing. To make icing, combine softened butter, powdered sugar, vanilla and cold coffee. Beat until smooth, adding only as much coffee as necessary to achieve a spreading consistency.
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WISCONSIN
Wisconsin cuisine is heavily influenced by its German roots, and is also the biggest producer of cheese in the US. So it's not too surprising that Wisconsin’s authentic cheese recipes have a distinctively rich German flair. Sink your teeth into these, for instance:
WISCONSIN CHEDDAR APPLE CRISP
INGREDIENTS: 4 cups crisp, tart apples, peeled and sliced 1 tablespoon lemon juice 1/3 plus 1/2 cups brown sugar, firmly packed, divided 1/2 cup rolled oats 1/4 cup flour 1 teaspoon ground cinnamon 1/2 cup (1 stick) butter 4 ounces Wisconsin Sharp Cheddar cheese, shredded
DIRECTIONS:
Preheat oven to 350°F. Combine apples, lemon juice and 1/3 cup brown sugar. Arrrange in a buttered 8- or 9-in. square pan. Combine dry ingredients and cut in butter until mixture is crumbly. Gently mix in cheese. Sprinkle evenly over apple mixture. Bake for 25 to 30 minutes. Serve with ice cream or whipped cream. Garnish with shredded cheese. ***** *****
WISCONSIN COLBY JACK & HAM PANINI
INGREDIENTS:
1/4 cup of apricot jam 2 tablespoons whole grain mustard 8 slices marbled rye bread 8 slices Wisconsin Colby Jack Cheese 8 slices deli ham 1/4 cup red onions, sliced Spray canola oil
DIRECTIONS:
Combine jam and mustard and spread evenly on four slices of the bread. Top each of these slices with one slice of Colby Jack, two slices of ham, 1/4 of the onions and one more slice of Colby Jack. Close the sandwiches with the remaining slices of bread and spray lightly on both sides with the spray oil. Grill sandwich in a non-stick fry pan for a minute. Makes 4 servings
WYOMING Here’s a wonderful recipe from the Porch Swing Bed & Breakfast in Cheyenne. It’s featured in their excellent cookbook called Breakfast and More: GIDDY-UP GRITS
INGREDIENTS:
1 pound sausage 1 clove garlic 1 teaspoon Tabasco 1 cup grits 2 tablespoons butter 2 large eggs 2 cups shredded cheese 1 can (7 ounces) diced green chilies ½ cup diced red bell pepper 1/3 cup fresh cilantro
DIRECTIONS: Cook sausage, crumble. Combine sausage, garlic, and Tabasco. Set aside. Cook grits in 4 cups water according to package directions. Combine sausage, grits, butter, eggs, cheese, and chilies. Bake uncovered at 350 degrees (F) for 40-45 minutes. Sprinkle with red bell pepper and cilantro.
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