Let's see...There's Reindeer Sausage, Pickled Moose Nose, Muktuk (Whale Blubber), and Herring Roe On Kelp... Hope this helps.
Maryland - A mess of steamed Blue Crabs with Old Bay Seasoning...can't get any more Maryland/Chesapeake Bay than that!
Classic OLD BAY Crab Cakes
This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking,
Ingredients:
2 slices dried bread, crusts removed
small amount of milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon McCormick® Parsley Flakes
1 tablespoon baking powder
1 teaspoon OLD BAY® Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound fresh lump crabmeat*
Directions:
1. Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
2. Broil or fry until golden-brown on both sides.
* Dungeness Crab, Stone Crab and Alaska King Crab will work if you can not get Blue Crab meat.
Makes 4 servings
Nutritional Info
Calories: 174, Fat: 6 g, Cholesterol: 142 mg, Sodium: 1047 mg, Carbohydrates: 7 g, Fiber: 0 g, Protein: 23
Let's see, there's the Sonker, which is somewhat like a cobbler, deep dish, made with fresh fruit with a crusty top. There's the Turkey Bog or Chicken Bog, which is stewed turkey or chicken with rice, peppers (both hot and sweet) and onions, a very thick stew. Persimmon Pudding, made with wild persimmons, cinnamon, brown sugar, etcetera. Wild greens that we call Creasie (sp?) Greens.
I'd have to ask my older relatives for more.
Shrimp & Cheese Grits
Killer Chile Rellenos:
Ingredients:
6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
Recipe Instructions:
1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!
2 pounds calf testicles*
2 cups beer
2 eggs, beaten
1 ½ cups all-purpose flour
¼ cup yellow cornmeal
Salt and ground black pepper to taste
Vegetable oil**
1 tablespoon hot pepper sauce
* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles.
** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.
With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Slice each testicle into approximately ¼- to ½- inch-thick ovals. Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours.
In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper. Remove testicles from beer; drain and dredge thoroughly in the flour mixture. In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels. Serve warm with your favorite hot pepper sauce.
In WV, there are ramps. Kinda like wild onions. I think you boil them. Almost like garlic and vampires...the stink oozes from you for a couple of days, but they sure keep you regular!
Perhaps not totally unique to Missouri but delicious all the same.
Sour Cream Sugar Cookies
1 cup thick sour cream
1 cup shortening
2 cups sugar
2 eggs
1 tsp. soda
1 dessert spoon of salt
1 tsp. vanilla
5-6 cups flour
Cream together the sour cream, shortening and sugar. Add the vanilla and beat in the eggs. Combine the soda and salt with one cup of flour. Stir into the cream mixture, then add remaining flour until dough is stiff enough to roll. Chill, roll thin and cut into round cookies. Dust with sugar and bake on ungreased pan about ten minutes. 350°- 375°.
Green Tomato Pie
5 or 6 large green tomatoes
salt
1/2 to 3/4 cup sugar ground spice butter pie dough
Line the pie pan with dough, leaving a small amount of dough for the top crust. Chop the green tomatoes into fine pieces into a bowl, using all the juice from the tomatoes. Sprinkle the tomatoes with a bit of salt to take out the sweet taste, and mix slightly. Pour into uncooked pie crust. Sprinkle sugar and spice over the mixture and dot with butter. Roll out the remaining dough and cut into strips. Crisscross the pastry across the pie for top crust. Bake until-done in a hot oven.
This is popular in Hawaii. Just about everyone makes theirs just a little different.
Tex-Mex rules in Texas. Breakfast burritos with Chorizo and eggs are a personal favorite. Chicken fajitas for lunch.
South Carolina
I've been making my gumbo since I was in college. Finally wrote it down for some friends. Sorry, but I'm not much for exact measurements (in any kind of cooking.):
NO NAME GUMBO
1 to 1.5 lbs shrimp unshelled, heads on preferred.
1 lb catfish
1 can lump crab meat, 1 can shredded crab meat.
Fresh garlic
Pack of complete celery (stalks with leaves are important)
2 bay leaves
Bacon
Onion
Green Pepper
Tomato sauce
Thyme (powder is ok, or extra finely chopped fresh)
Lemon juice (from about a ½ lemon, or just a little more)
Worscheshire sauce (1/4 c.)
Clam juice, 2 bottles
Cayenne pepper powder
Cajun/Creole seasoning (Tony Chachere’s, Konrico, or equiv.)
1. STOCK
• A good amount (not excessive) of water in a stock pot.
• The ends w/ leaves and butt end of the celery stalks
• Shrimp shells and heads
• Garlic (freshly minced)
• 1 bay leaf
• Cajun/Creole seasoning estimate, to taste
• 1 bottle clam juice
Boil this down to ½ volume or a little less (Then strain & save just the liquid)
2. ROUX (in a separate deep dish fry pan)
• Fry 6-8 pieces of bacon for the fat, remove the bacon strips, dry & finely chop then set aside Leave the grease in the pan.
• Add shortening to make about a cup to 1.5 cups of total hot fat.
• Gradually add an equal amount of flour to fat on med/low heat. One table spoon at at time, sprinkle and mix thoroughly before adding the next tablespoon. It’s done when it’s approaching the color of hot cocoa.
3. ROUX Y VEGGIES
• Add sliced okra, stir and cook over med/low
• Add green pepper finely chopped
• Add thinly sliced celery
• Add thin or tiny onion pieces
• Cook until the veggies are approaching soft
(Add small amounts of water as needed to keep it stirrable)
4. MIX
• Mix the stock and the Roux with veggies
• Add an 8oz can, and maybe another 4-5 oz of tomato sauce
• Add thyme
• Add lemon juice
• Add Worscheshire sauce
• Add finely chopped bacon
• Add 1 bottle of clam juice
• Add bay leaf (remove later, before serving)
• Add cayenne (don’t go crazy)
• Add extra Creole or Cajun seasoning to taste.
Let this simmer for 30-45 minutes, tasting and checking to see if you like the consistency. You can always add a little water, or cook a little longer to get rid of extra liquid.
5. Seafood
• Add catfish first (then wait a few minutes, but not long)
• Add crabmeat
• Add shrimp
Only cook and additional 3 minutes or so, test a shrimp for doneness.
Serve in a bowl that has a little mound of rice in the center of it.
Sprinkle on a little gumbo file (pure ground sassafras) to the gumbo in each bowl just before serving (I left mine at home for the potluck)
Hot sauce on the side as a condiment.
Corn bread’s a great side dish.
(Must use fresh Key Limes or Key Lime Juice)
1 (14 oz) can sweetened condensed milk
4 egg yolks
4 ounces Florida Key West Key Lime Juice
9-inch graham cracker pie crust
Mix milk and egg yolks completely with electric mixer. Slowly add key lime juice and mix thoroughly.
Pour into 9-inch graham cracker pie shell. Bake at 350 degrees for 8 minutes. Turn oven off and crack door.
If making meringue, place meringue on hot key lime pie, sealing edges to crust then brown to a golden brown. Turn oven off and cracked door after browning meringue. Let pie cool before placing in refrigerator. If using whipped topping, place on pie prior to serving and garnish as desired.