Share A Recipe You Like From Your Region

[emz315]

I'm Hungrrrryyyy

 

[Deleted member 28812]

@Lemontree ..... pig meat conversion would be Pork/bacon i would think in aussie land :p

Oh.... I was talking about converting kg to ounces, not converting pig meat.
But one thing that makes Soljanka great is that you can replace nearly any ingredient with something else and it still tastes well.... unless of course if you choose to replace all the ingredients at the same time. In this case it may still taste great but be another recipe ;)

I typically use pig meat called "goulash meat" when I cook it. That's pig meat of the lower quality which will also used for another dish called goulash... but you can use any type of meat. Actually I would rather use the cheaper meat like something goulash meat if you can get it or minced meat because they have more fat and it tastes better prepared with the more fatty meat.

You can also add left-over veggies, like broccoli, you can add patatoes or left-over cooked rice. You can add almost everything

 

[Deleted member 28812]

I'm Hungrrrryyyy

Me too. I will bake some buckeyes this weekend.

 

[Sweetpea76]

I'm making bunches of them for my sister's baby shower... the Sugar Bowl scared my nephew out of her 3 weeks early, so his belated shower has an OSU theme.

 

[The Albatross]

Cajun Gator Stew

• 1 1/2 to 2 lb Stew Gator Meat
• 1Tbsp minced garlic
• 3 bay leaves
• 1 can peeled whole tomatoes (14-16 ounces)
• 3 diced potatoes
• 2 cups sliced carrots
• 2 cups sliced celery
• 2 diced onions (about 1 to 1 1/2 cups)
• 1 cup diced green peppers
• 2 oz worsteshire sauce
• 1 Tbsp oregano
• 1 Tbsp basil
• 1 teaspoon black pepper
• 5 bacon strips
• 8 ozs Cajun sausage (Conecuh) sliced 1/4 inch thick
• 5 Tbsp flour
• 1/2 teaspoon cayenne pepper

1. In a 5-6 quart pot fill half full of water add the gator, garlic and bay leaves. Boil till the gator is done. Sift out the gator meat, cool and dice about 1 inch thick.
2. I the 5-6 quart pot with the liquid (stock) from the gator add the next 10 ingredients and cook until the veggies are done.
3. In a large skillet cook the bacon until the bacon is crispy. Remove the bacon and cool then break into small pieces. In the bacon grease over med heat, add the sliced sausage and sautй for about 5-6 mins. Remove the sausage from the grease and stir in the flour, black pepper and cayenne pepper in the grease to make a roux. Add the gator meat, the bacon, the sausage and the roux to the pot and stir until smooth. For extra heat you can add red pepper flakes or Tabasco/red chili sauce to taste.

 

[Upside Down Eagle]

You can just buy gator meat in the supermarket in the US? Haha newsflash for me...

There's a bunch of recipes from my region I could share but the other day I made this feelgood smoothie that was really yummy. I'll share that. Maybe next time some Dutch Cuisine (mostly consisting of potatoes, veggies and meat :P). You fill the blender/mixer up halfway with this:

-a bit of ginger, just how much you like
-yoghurt
-two bananas
-chai tea powder or cinnamon powder
-whole, pure cacao bits (nature or organic store), about a spoon full
-frozen strawberries or "normal strawberries"
-a spoon full of honey

The pure cacao doesn't chop into nothingness, it will be tiny bits, so if you hate tiny bits better leave it out.
But these are mostly ingredients that are known to beat depression and boost your happiness.

You can really take out or add anything you like. Press start... and enjoy!

 

[The Albatross]

Hmm. The topic said "regional"... it didn't say with items you get from a grocery store. You can though purchase alligator online, for a nominal fee of course.

 

[The Albatross]

Here's one I discovered recently and really enjoyed, though the prep time is longer... It serves a lot (10-12) so halve or quarter the recipe:

Herbed Cheese Grits Casserole

4 cups water
4 cups milk
1 1/4 teaspoons salt
2 cups uncooked regular grits
2, 6.5 ounce containers of garlic & herb spreadable cheese (available in gluten free at regular grocery stores here)
1 teaspoon seasoned pepper
1 cup shredded Parmesan cheese
4 large eggs, lightly beaten
8 bacon slices, cooked & crumbled
1/4 cup chopped fresh parsley

1. Bring first three ingredients to boil in a large saucepan over medium/high heat; gradually whisk in grits and return to a boil.

2. At boil, reduce heat to low. Cook over low heat, stirring often but covered for 20 minutes or until mixture is moderately thickened (pudding consistency approximately). Stir in the pepper, Parmesan and the spreadable cheese. (also any extra desired herbs or spices that do not contain salt). When smooth turn stove off/remove from heat.

3. Remove about 1/4th of the grits mixture and stir in gradually into the beaten eggs. Then add back to the remaining grits stirring constantly. Pour all into a lightly greased baking dish (13X9 inch for this recipe as is, smaller if halved like and 8X8 square pan).

4. Bake at 350 for 45 to 55 minutes or until golden brown and set. (Less cooking time for a half recipe) Remove from oven and sprinkle with bacon and parsley.

Note: Casserole may be prepared and chilled up to 24 hours before baking. Let stand at room temperature 30 minutes then back as directed.

 

[The Albatross]

Dang, I was hoping more peeps would participate cuz I like to try and enjoy regional cooking.

 

[Friday]

Dang, I was hoping more peeps would participate cuz I like to try and enjoy regional cooking.

Me, too! I guess we're just gonna have to keep bumping it with recipes, until more do :sneaky:

Alright, here's one I grew up on... Midwest USA farming breakfast. Not kind to your arteries! Soooooo delicious.

Bacon Fried Dipping Eggs

- Cook 1-2lbs (1/2 - 1 kilo) of (streaky) bacon in a cast iron skillet. Very slowly. Low/med low heat. Should end up with about 1 cm of bacon grease. Less is okay, more is better. 1cm-2cm of bacon grease is ideal. Lard won't work. Need the rendered bacon fat with all the little flecks of bacon in it. Both bacon & bacon grease freeze well, so no worries.

- Set bacon aside to drain on paper towels.

- Turn up heat to medium/ medium high.

- As soon as a wealth of foamy little champagne like bubbles start forming on the bacon flecks, crack a few eggs into the hot grease. Turn heat down, again after eggs are added. Don't want the grease to start smoking. Just want to heat it up enough to keep it hot when cold eggs go in it.

- Use a metal spatula to gently flow bacon grease over the tops of the eggs to cook tops as they float in the grease. Whites will bubble around edges, and collect a constellation of bacon flecks.

- Eggs are done when whites are cooked through, and the yolk has a thin layer of white over it but are still runny/hot liquid. Lift out and hold to drain extra bacon fat into pan, then plate.

- Served with toast (to dip in the yolks), bacon, orange juice, & coffee.

 

[Friday]

Okay, I feel bad for the last one (not heart healthy!) so here's a healthy snack! Nominally Southwest USA. (We eat a lot of MesoAmerican / LatinAmerican / Mexican style food here in the States. You can find salsa or pico de gallo from Texas to Maine, New York to California). Usually served with corn tortilla chips (crisps), I've been to salsa parties in American ExPat homes all over the EU whenever anyone has a pallet of tortilla chips shipped in, or goes to the trouble of making tortillas and baking / frying them into chips/crisps. We descend like locusts. OMG! But Pico de Gallo (or salsa) can be used as a condiment on any grilled meat, fish, even stirred into scrambled eggs or in an omelette.

Pico de Gallo

Tomatoes
White Onions
Garlic
Cillantro (fresh coriander)
Jalapeño (or other mild/med spicy pepper)
Lemon juice
Lime Juice
Salt
Pepper

Chop all of the above at about 1/2 -1 cm, except mince garlic & hot pepper. Place in bowl. Fill about 1/4 full with lemon juice, 1/4 full with lime juice. Stir. Let marinate for at least a few minutes, but keeps well in fridge for several days, covered. Adjust how much spicy pepper you add for your own mild-spicy heat desire.

Here's how it should look.



If you want salsa... Place in pan & cook until soupy & reduced to a sauce. For smoother salsa, whirr in a blender a bit. Adding chipotle pepper & adobo will give it a darker/smokey quality. Adding mango, a fruitier quality. I prefer pico de gallo for the freshness. And ease.

 

[Deleted member 28812]

"Filled Bellpepper"

One needs:
15 Bellpeppers
500g minced pig meat
Garlic
vegetable stock
salt and pepper
leftover cooked rice, noodles or potatoes or some dried bread
1 egg
butter or pig lard
tomato paste

If you are going to use dried bread put some water on it until it is wet again and wring it out. Put a little bit of water on the vegetable stock powder and mix with minced meat, and the egg. Melt the butter or lard and mix with it. Mix with rice, noodles, boiled potatoes or bread, season with garlic, salt and pepper.

Prepare a sauce from butter or lard, tomato sauce and vegetable stock, season with garlic, salt and pepper.

Clean the bell pepper and fill it with the filling, put in oven. Add the sauce. Bake for 40 minutes and pour the sauce on it from time to time.

Serves circa 5 or 6. Serve with rye bread.