Share A Recipe You Like From Your Region

[StellaBlue]

Oh - these all sound so good! I love to cook. In fact, when I was really suffering two years ago, I made preserves...lots and lots and lots of preserves. I think my boys equate the canning equipment to "uh oh, Mom's in a bad place!".

@Sweetpea76 - I'm originally from Ohio, so I do know buckeyes. I've moved down south and the only thing I really miss is Skyline Chili so...

Cincinnati Chili (AKA Tastes a Lot Like Skyline Chili)
Ingredients:
1 quart cold water
1 lb ground beef
1 lb ground pork
2 cups crushed canned tomatoes
2 yellow onions, diced
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa
1/4 cup chili powder
1 tsp cayenne
1 tsp ground cumin
2 tbsp cider vinegar
1 whole bay leaf
1/4 tsp ground cloves
1 tsp cinnamon
1 1/2 tsp Kosher salt

To serve (see Note Below):
cooked spaghetti - slightly overcooked
mild cheddar cheese - finely shredded
onions
beans - just plain chili beans (I don't use them, so I'm not sure, but I think Kidney beans - the red ones)
hot sauce
oyster crackers

Directions:
Put the ground meat in a food processor and pulse several times. Add the meat and water to a large pot (I use a large, straight sided frying pan). Bring to a simmer while stirring until the meat is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.
Simmer on low, uncovered, for 3 hours (longer is better, all day is best!). Add water as needed if the chili becomes to thick (I did need to do this several times, especially because I cooked mine all day).
You can serve it immediately or refrigerated it overnight and the next day remove the layer of fat from top before reheating and serving.

Note: Now here's the important part - how you serve it.
You are going to put the chili on top of cooked spaghetti - if you get it in Cincinnati, the spaghetti is overcooked to the point of REALLY soft. Then you are going to top it with finely shredded cheese - this is a "three way". The different "ways" are these:

1-way: just the chili (No one eats it this way, just saying)
2-way: chili served over spaghetti
3-way: chili, spaghetti, and grated cheese
4-way: chili, spaghetti, cheese, and onions OR beans
5-way: chili, spaghetti, cheese, onions, and beans

All “ways” are served with oyster crackers which you can crumble up on top.

 

[The Albatross]

Interesting about the 1-4 way descriptions, new on me... thanks Stella Blue

 

[Deleted member 28812]

Did I mention? I tried making @Sweetpea76's buckeyes. They are delicious but seem to have a ton of calories. Are they really done without flour? Anyway I prepared them without and they tasted great.

 

[Deleted member 28812]

Flour soup No. 1

One needs:

250g rye flour
3 cloves of garlic
mushrooms
3 spoons of creme fraiche
salt
sugar
pepper
pimento
majoram
juice of a citron
vegetable stock
100 g butter or margarine

Well chop mushrooms and garlic, put everything in a pot, cook. Serves circa 5 persons. Yes, the recipe isn't very sophiticated. I like it nevertheless.

If you want you can add roasted bread croutons (roast bread in oil :))

I have another flour soupr recipe (flour soup with cheese and onion) would you like this too?

 

[Deleted member 28812]

Has anyone else tried any of the recipes so far?

 

[StellaBlue]

I think I'll try the Soljanka or the Winter Root Vegetable recipe this weekend - probably no gator recipes for me!

 

[Nighthawk]

@Lemontree please share the cheese onion soup recipe

 

[Sweetpea76]

@Lemontree... nope,no flour. They are more of a peanut butter candy than a cookie. Buckeyes are definitely NOT diet food ;)

@StellaBlue Good point about the over cooked spaghetti! I thought that was just me and my weird texture "thing"

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

Inspired by @FridayJones, here is another Midwestern USA farming breakfast... and still not good for your arteries.

Sausage Gravy and Biscuits.

Biscuits... The US definition of biscuit, not the sweet UK kind.

• 3 C. Sifted AP Flour
  
• 4 ½ tsp. Baking Powder
  
• 2 Tbsps. Sugar, less or more to taste (I personally don't like sweet biscuits, but my vet does).
  
• ½ tsp. Salt
  
• ¾ tsp. Cream of Tartar
  
• ¾ C. Butter Flavored Crisco (I know, I know… butter works too, but Butter Flavored Crisco works better).
  
• 1 Egg, beaten
  
• 1 C. Buttermilk (buttermilk is better, but you can get away with regular milk if you are doing this on the fly and don’t have buttermilk laying around).

Combine flour, baking powder, sugar, salt, and cream of tartar well in a large bowl. Cut in Crisco with 2 knives until it resembles coarse cornmeal, or if you are like me, say “bump that noise” and just smoosh it together with your bare hands until you get the same result. Add egg and buttermilk, but don’t stir it too much, just enough to combine well. Flour your countertop, turn out the dough, and give it a few quick kneads. Roll it out to roughly a 1” to 1 ½” thickness, depending on how big you want your biscuits to be, and cut them out with a drinking glass dipped in flour (we’re fancy up in here). When you run out of room to cut out any more biscuits, squish the dough together and roll it back out, then cut more. Repeat until the dough is gone… usually I end up with one biscuit that looks like the inbred cousin of the others made with the last little bit of dough, but it tastes just dandy. Bake on a greased cookie sheet at 350F for roughly 12 minutes, or until nice and fluffy with a golden top.

Sausage Gravy

• 1 pound of ground pork breakfast sausage
• 1/4 cup all-purpose flour
• 2 cups milk
• Salt & black pepper to taste

Crumble up sausage in large skillet and cook over medium heat until browned. Do not drain it...the grease is gold! Stir flour into the sausage until thoroughly mixed in, then cook for a few minutes longer until flour is "browned." This keeps the gravy from tasting like raw flour. Gradually add the milk, stirring to blend it well. Allow this all to simmer until it reaches a nice, thick consistency. Salt and pepper to taste.

To Serve:
Split your biscuit, then have a philosophical debate over whether the biscuit should be buttered or not. (I say yes, my Vet says no). Pour a generous helping of gravy on top, and ignore the aesthetics of your plate... she won't be pretty, but she is delicious! Enjoy :)

 

[Sweetpea76]

@Lemontree it's going to be cold here for the next few days... I think we'll try the Soljanka.

 

[Sweetpea76]

This isn't quite regional to me... more of an Americanization of a traditional dish my Grandma taught us. She immigrated from Hungary when she was a girl.


Túrós Tészta

Aka Túrós csusza… because Hungarian is a language from hell, this is something that we grew up eating and calling “cottage cheese noodles” until we got educated. It’s a staple meal… probably the Hungarian equivalent to whipping up a quick spaghetti and meat balls. I’m sure originally the little old ladies rolled out the noodles, as little old Hungarian ladies are want to do, but nowadays we just bust this out with any kind of broad egg noodle. You can use Broken up lasagna noodles, fettuccini, bowties… whatever blows your skirt up. I usually just use the plain ole generic broad egg noodles. I’m also guessing the bacon originally used was the thick slab Szalona used in bacon frys, but when in the US, regular ole bacon will do. There is not really a recipe for this, so excuse my “gestimations.”


1 pound of bacon

1 package of egg noodles (again, go on with your bad self here).

1 container of small curd cottage cheese (get the full fat stuff here. It’s Hungarian… and Hungarian Grannies don’t do “low fat.” Besides, the lower fat stuff just makes it a watery mess).

Sour Cream (Again… full fat here. Just consider it a cultural experience).

Salt and Black Pepper

Paprika... for God's sake, don't forget the paprika.



Ok, so what you want to do is drain most of the liquid off of the cottage cheese. Put it in a fine strainer and let it sit in the sink and drain while you are futzing around with the other stuff.

Chop up the bacon into 1 inch pieces and fry it all up in a cast iron skillet. Meanwhile, cook your noodles according to package directions. When the bacon is cooked to desired crispiness (I like mine a little fatty, but that is just me), remove it to drain on some paper towels. Pour off most of the grease, but save a little in the bottom of the pan. This is all to taste, so just eyeball it.

Drain your noodles, then place in the frying pan and toss with the bacon grease. Add the cottage cheese and bacon pieces and sauté over medium heat until heated through and a little melty. Don’t overdo it.

Salt, Pepper, and "Paprika" generously if you're feeling Hungarian. Serve with a healthy dollop of sour cream…. Mmmmm.

You can get fancy with it and add other seasonings and whatnot. I think dill is pretty popular to add to it, and I’ve also heard nutmeg… but this is the Plain Jane ‘what your Granny would make her husband’ version.

 

[Friday]

Don't know how regional this is... But we eat a lot of ribs around here. And doing them in the oven instead of smoked outside is often necessary due to 10 months of shite weather :)

Not-exactly-smoked Pork Ribs & Ginger Mashed Red Potatoes

Ribs
Basic Seasoning Rub
- Smoked Paprika (hot or sweet, your preference)
- Smoked Salt
- Santa Maria (garlic powder, onion powder, cracked pepper, salt)
- Brown Sugar

Be generous with your seasoning. Especially with the smoked paprika and brown sugar, but more is better than less with everything. Rub it into the meat turning it deep red, and ideally, let the suckers sit overnight till tomorrow, or in the freezer till whenever. But you can also rub it in and throw into oven immediately.

Cook at 425F / 220C for 15 minutes
Cook at 325F / 165C for 3 hours

Potatoes
Ahem. Clearly any kind of potato is fine. I just like pairing ginger with the ribs to help cut the heaviness. But if I'm craving heavy, crash-hot-potatoes are probably the next fav go to. :) We also eat a lot of potatoes. Probably 20-30 different ways we vary them up to make them not "Oh God. More potatoes?"

- half cup olive oil (or any other oil, really)
- 1-2 inches of fresh ginger, peeled and sliced
- 2 cloves of garlic
- chicken or veggie stock
- kosher salt
- 2.5 lbs / 1 kilo red potatoes

Place ginger & garlic into olive oil and heat slowly on low in a small pot or pan for about an hour to infuse the oil with gingery goodness. Boil potatoes until fork tender. Drain water. Start mashing. Pour infused oil over potatoes straining out the ginger and garlic bits. Add chicken or veggie stock while mashing to make fluffy and smooth (there's no amount because it's an eyeball thing. Don't want dry potatoes. Don't want soup! Somewhere in between. Salt rather heavily. Even better with fresh cracked pepper over the top! If you're super fancy & have some black truffle salt, the truffles bring out the ginger in kind of a shazaam way.

Serve with a green salad. Cause veggies are good for you.

Finish with whiskey soaked bread pudding if you'd like to slip into a food coma, after.

 

[ihateusernames]

This one is more method than recipe, and I suck at writing out my own recipes so this will probably be awkward...

BBQ pulled pork (in the crock pot/slow cooker) (Oh, and this is Georgia, ya'll)

Boneless Pork Roast around 3 lbs:
Either Center Cut with the fat still on top or Shoulder, trimmed
White Vinegar, ACV if that's all you have, but not balsamic or anything red
Mustard- Yellow or Brown, not Dijon or anything creamy
Ketchup/Tomato Paste
Honey/Molasses/Sugar if that's all you have
Salt
Black Pepper
Cayenne Pepper
Texas Pete/Louisiana Hot Sauce or something similar
Very small amount of oil, it doesn't really matter what kind.

Very lightly oil bottom of crock pot. Place roast fat side up in pot. Salt and pepper liberally. Pour about 3/4 cup of vinegar around the roast. Cook on low for about 8 hours or high about 5 hours (low works best).

You should be able to shred the pork easily with a fork without removing it from the crock pot. If it doesn't fall apart easily it needs to cook longer.

After shredding add the remaining ingredients to taste. I prefer about a 2:1 ratio mustard:ketchup or tomato, about 4 tbsp honey, a couple pinches of cayenne and liberal hot sauce. This amounts to around 1/2 cup mustard and 1/4 cup ketchup or 1 tsp tomato paste. Add a couple more splashes of vinegar, stir everything together, cook another 20-30 minutes on low.

Serve on buns. You can add pickle or coleslaw, or both if you want. I never add extra sauce, but you could do that, too.