U.S. Regional Cuisines
We love to make our own corn tortillas. My daughter mans the press while I do the cooking.
These muffins are so flavorful! Enjoy them with your favorite stew, soup, or bowl of beans.
This delicious pie can be made with your favorite choice of berries or cherries. Don’t be afraid to experiment or try different spices.
In novel The Help by Katherine Stockett, caramel cake is the dessert Minny prepares for those she loves. I baked my caramel cake as cupcakes and served in old fashioned glasses for my book club party.
After cooking the lima beans with the ham in the crockpot for 11 hours, the beans in this recipe truly are buttery.
Shrimp and Grits Cakes is a traditional and popular southern Low Country dish. This delicious shrimp and grits cakes is great as a party appetizer or finger food.
This recipe for clams would be excellent for a beach party. Be sure to have some crusty bread on hand to soak up the sauce.
This traditional cornbread recipe produces a delicious, buttery golden cornbread with a bit of sweetness. Corn meal was a staple for Native Americans across the great wilderness. The early colonials were introduced to cornmeal and learned to incorporate it into their European style cooking and baking.
This crab dip recipe will be a favorite at your seaside or Maine inpsired party. The Worcestershire sauce, garlic, shallots, Old Bay Seasoning and lemon thyme give it tons of flavor.
These delicious crab stuffed mushrooms are flavored with lemon thyme, shallots, garlic and white wine. Topped with Parmesan cheese they will be hit at any party.
Cracklin’ Bread is a southern bread that I have surprisingly never tasted. Cracklins are fried pork skin and fat. I needed some guidance so I used a recipe from Chloe’s Blog. I did not have a pone pan so I tried the recipe in a cast iron skillet, an egg mold and a muffin tin. They all came out great. I was able to buy the pork fat at my grocery store and then fried them in a skillet on the stove. When you hear the sound they make in the frying pan, you will know why they call them cracklins.
In Mayflower, succotash was described as a soupy mishmash of corn, beans and whatever fish and meat were available. It was also said that pork was a delicacy that the Native Americans found almost impossible to resist so I included ham in this succotash recipe.
Start this wonderful fiesta flan very early in the day, or even the day before serving, so the flan has plenty of time to cool and settle, and the flavors time to meld.
Venison backstrap, or deer loin, runs the length of the deer’s back and is an exceptionally tender cut of meat. I have had backstrap prepared in many different and excellent ways, however, this recipe is my favorite because it reminds me of the way mom used to make it!
Mexican food is my family’s favorite and Granny’s Carne Guisada Recipe is at the top of that list! I call this recipe Granny’s Carne Guisada because that’s who sweetly shared her loved-by-many recipe.
I have definitely been missing out, having never eaten bratwurst before! Bratwurst is a German sausage made of either pork, sausage or veal.
I am a big fan of pecans (I have 5 stately pecan trees in my yard) and an even bigger fan of pralines. These pralines are not of the chewy-sticky-skimpy-on-pecans variety, but of the melt-in-your-mouth-chock-full-of-pecans variety, with buttermilk added for a bit of tang. The Hazel of this recipe is my husband’s grandmother who hailed from New Orleans.
This hush puppy recipe has a little kick to it. These taste great dipped in tartar sauce.
Johnnycakes, a staple of the Native American diet, are made from cornmeal that is mixed with salt and hot water or milk. Another name for them is journey cakes because they could be carried in saddlebags on long trips.
Kathleen Grissom, author of The Kitchen House, developed this recipe with her daughter. The only change I made was to put in in a mini cake pan. The batter smelled so amazing the kids and I couldn’t resist eating it by the spoonfuls. I hurried and took the pictures as fast as I could because there were salivating mouths hanging over it, but, looking back a dollop of whipped cream on top would have been the topping on the cake.