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?
North Carolina BBQ,hushpuppies,cole slaw and sweet tea
"The Meat"
* 6 to 10 pound pork
shoulder roast
"The Eastern-NC-Style Sauce"
* 1 cup plain vinegar
* 1 teaspoon crushed red pepper
* 1 teaspoon salt
* 1/4 teaspoon black pepper
* 3 drops of lemon juice
Using an icepick, poke holes through the meat as deep as possible, using a rough 1"-2" grid pattern as a guide. Roast all day in a 350 degree oven, until it falls apart to the touch. Chop large chunks of the cooked meat on a board with a cleaver or other large knife, until your preferred texture of sized pieces is achieved. Sprinkle sauce liberally. Finish cooking by warming chopped meat in a cast-iron skillet on low heat for 10-15 minutes.
Will you ever forgive me?
See above post.
LOL! Wasn't there a book titled, "The World According to CARP?" ;)
Many years ago, an elderly neighbor of mine went bass fishing early one morning. He hadn't been fishing in many years and was sure enjoying his fishing trips now that he had bought our little fishing boat.
So, he stopped at our place on his way home to share his catch with us. He laid his prized fish on my counter and all I could do was smile, and say, "wow, those ARE big". As he stood there as proud as a peacock, I was mentally going over the pros and cons of how to handle this situation without hurting his feelings. You see, his catch-of-the-day was carp.
Yes, I told him. I had to! He was going to go fishing again and catch some of these beautiful "bass" so he could deliver some to his elderly friends. LOL
A civilized, domesticated haggis! Sounds goo-OOD!
"Just kidding"??? If you don't catch the chicken and wring its neck, isn't it a daunting task rolling that flappin' fowl in flour? And sticking that poor chicken in hot oil too.... Well, that's just plain cruel, and dare I say, terribly messy.
I'm calling PETA, I'm calling PETA.... ;) cluck cluck
SWAMP CABBAGE (Taal-holelke)
Cut out the heart of the cabbage palm. Strip off the outer hard tough fronds to reach the actual white heart. This is the most tender part and should be cut into 1/2-inch strips or cubes. Cook slowly in very little water for 20-30 minutes, adding two tablespoons of cane syrup or sugar and salt to taste. Stir frequently to prevent sticking. (Swamp cabbage appears on your grocery shelves as "Hearts of Palm.")
Have you ever tried soaking the chicken in buttermilk overnight before you cook it? I keep trying to get to it, but every time I buy buttermilk it ends up in something else, like a German chocolate cake.
8-/
The snack/desert of kings! That used to take 400+ miles each way.
Now we FINALLY have a Culver's in Rapid City.
Just need a real cheese factory, to get fresh curds, now.
Burp ;-)
Looking forward to reading the replies.
What a great story, what a neat man.
I'd eat those carp if he brought them to me, just cut out the muddy strip. And maybe marinate them in something to take out the musty taste.
Thank you, Chena, for such an inspiring story.
"If you have been close enough to Heaven to catch a fish after a battle of wits between you and the beast, you'll never be without joy."
Good call on the Pub-Sweet Tea. I think Publix is only in FLA & GA, though.
That salad sounds pretty good too - I might have to eat the pie first though
Nothing like throwing the hatchet down with a BBQ war! I love all kinds of grilled meat, some even have BBQ sauce on them.....but I don't call 'em B-B-Q. Carolina Q is the only one for me.
No meal is complete without desert!
This is the Official South Dakota State Desert!
(I use rhubarb...don't forget to sweeten it with white & dark brown sugar to taste; it is wonderful!) These freeze well.
Kuchen
1 package dry yeast
1 tablespoon sugar
¼ cup lukewarm water
2 cups warm milk
2 eggs
½ cup shortening
6-8 cups flour
½ cup sugar
1 teaspoon salt
Dissolve yeast and 1 tablespoon sugar in lukewarm water. Combine milk and eggs, beat well. Add shortening, beat again. In a large bowl, combine flour, sugar and salt and add first mixture to it. Mix well. Knead until dough is smooth and elastic, sprinkle with a little flour at a time. Put in warm place to rise until double in bulk. Divide dough into 8 equal parts. Roll each piece to fit a pie plate. Let rise 20 minutes. Put fruit on top—can use apples, peaches, raisins or prunes.
Filling:
2 cups sweet cream or sour cream
2 eggs, beaten
½ cup sugar
2 tablespoons flour
½ teaspoon vanilla
cinnamon
Top the fruit with cream filling. Sprinkle with cinnamon. Bake at 350 degrees for 25-30 minutes or until brown.
My kitchen sink casserole comes close to your blizzard.
I had half a pound of elbow macaroni, half a pound of ground beef, some onion, cheddar, a can of tomato sauce, and Chris n Pitts bbq sauce. Threw it all together and served with my last box of Jiffy cornbread mix. Kids still ask for it : )
Yes, he was a wonderful man. I did tell him that it's quite o.k. to eat carp. I didn't have a recipe to give him since I hadn't ever eaten one before, but I didn't tell him that. In the future, when he would tell me he was going to go fishin', I'd ask him, "so, whatcha fishin' for today? Carp or bass?" We'd laugh ourselves silly of it. Ahhhh, memories.... :)
We'd laugh ourselves silly OVER it.
note to self....proofread.
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