topic Re: Your Local Favorites in Recipes

Your Local Favorites

FunkyHulaGirl — Wed, 15 Jan 2014 21:36:44 GMT

Someone started this topic on my board, and I love the idea so I thought I'd share it here.

So what is your native cuisine, something that is unique to your region and is a regional specialty? Include recipes if you have them.

From Hawaii:

Loco Moco Recipe

Homemade Loco Moco

Here’s an easy way to make a quick and yummy loco moco, the classic Hawaiian soulfood consisting of 4 components: hamburger patty, rice, egg, and brown gravy.

Ingredients for 2 big servings:

Hamburger Patties
1lb Hamburger (not lean)
1/4 cup grated onions (optional)
salt/pepper to taste
Gravy
1 can good beef broth
flour for thickening
1 tb butter
couple dashes of Worcestershire sauce
4 eggs
hot cooked white rice

Burgers:
1. Gently mix the hamburger, grated onions and salt/pepper. Form either 2 big patties or 4 smaller size patties.
2. Heat frying pan until very hot.
3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside.
4. Place burgers on the side.

Gravy:
1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth.
2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy.
3. Turn down heat to a simmer.
4. Add couple dashes of worcestershire sauce.
5. In a separate bowl, mix flour with some water.
6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth.
7. Turn off heat and mix in the butter until well blended.

Eggs:
Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it’s cooked… just don’t overcook it! It also helps to have the eggs thawed to room temperature before cooking them.

Rice:
Use regular medium grain white rice… like 3 scoops worth per plate.

Assembly (bottom -> top):
Rice -> Burger -> Egg -> Gravy all over

Optional condiments:
Shoyu, ketchup, tabasco

Haupia - Hawaiian Coconut Pudding

Haupia is a coconut pudding that's served at every luau.

Ingredients:

2 cups coconut milk
1 cup whole milk
6 tablespoons sugar
5 tablespoons cornstarch
1/4 tsp vanilla

Preparation:
Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. Add vanilla. Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square pan and chill until firm.

Re: Your Local Favorites

walker — Thu, 16 Jan 2014 03:36:28 GMT

Love the Hawaiian recipes. Being in Chicago....can only think of a signature Chicago Hot dog...or Chicago Pizza....so many good foods here....will think on it.....oh...lots of Wngs for football.

Re: Your Local Favorites

Zhills — Fri, 17 Jan 2014 20:45:59 GMT

Spanish Bean Soup(Potaje de Garbanzos)

Ingredients

½ pound garbanzo beans (chickpeas), dried
2 quarts water
1 tablespoon salt
1 ham bone
1 beef bone
¼ pound salt pork, cut in thin strips
1 onion, finely chopped
2 potatoes, peeled and cut in quarters
½ teaspoon paprika
Pinch of saffron
1 chorizo (Spanish sausage), sliced in thin rounds

Preparation

Wash garbanzos. Soak overnight with 1 tablespoon salt
in enough water to cover beans. Drain the salted water
from the beans. Place beans in 4-quart soup kettle; add
2 quarts of water and the ham and beef bones. Cook for
45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet. Add chopped onion and
saute lightly. Add to beans along with potatoes, paprika,
and saffron. Add salt to taste. When potatoes are tender,
remove from heat and add chorizo. Serve hot in deep
soup bowls. Serves 4. I add cubed ham but no beef bone.

This is the soup that made the Columbia in Ybor City, FL famous.

Re: Your Local Favorites

DiAnne — Sat, 18 Jan 2014 04:46:30 GMT

Being from the Pacific Northwest is wild caught fish (salmon, halibut, etc) and wonderful fresh crab. You do not need recipes of these!

Re: Your Local Favorites

jetts_mom — Sat, 18 Jan 2014 04:55:51 GMT

Contrary to popular lore, lutefisk is NOT a favorite here in MN.

I don't know, are "commercials", i.e. hot beef, turkey or pork, eaten all over? Seems I heard those were more of a local MN thing. It's where you put meat inside 2 slices of bread, slice it diagonally, put a serving of mashed potatoes in the middle, then smother the whole thing in gravy. Soul food for cold winter days.

Re: Your Local Favorites

DiAnne — Sat, 18 Jan 2014 05:50:48 GMT

On 1/17/2014 jetts_mom said:
Contrary to popular lore, lutefisk is NOT a favorite here in MN.

I don't know, are "commercials", i.e. hot beef, turkey or pork, eaten all over? Seems I heard those were more of a local MN thing. It's where you put meat inside 2 slices of bread, slice it diagonally, put a serving of mashed potatoes in the middle, then smother the whole thing in gravy. Soul food for cold winter days.

I never heard of them but I am a West Coast gal!

Re: Your Local Favorites

jetts_mom — Sat, 18 Jan 2014 06:21:26 GMT

On 1/17/2014 DiAnne said:
On 1/17/2014 jetts_mom said:
Contrary to popular lore, lutefisk is NOT a favorite here in MN.

I don't know, are "commercials", i.e. hot beef, turkey or pork, eaten all over? Seems I heard those were more of a local MN thing. It's where you put meat inside 2 slices of bread, slice it diagonally, put a serving of mashed potatoes in the middle, then smother the whole thing in gravy. Soul food for cold winter days.

I never heard of them but I am a West Coast gal!

They're very tasty, but you have to have real, home roasted meat, slow cooked and very tender. No lunch meat shortcuts. Probably quite terrible for one, but as long as you don't make a diet of them, an occasional one is a welcome meal, especially when needing to fuel oneself to stay warm.

We're the "land of 10,000 hotdishes", too. Or casseroles as most everyone else calls them. Everyone has their family recipes and favorites. The combinations of ingredients is endless.

Wild rice is wonderful, and in the summer we have many lake fish - walleye, crappie and sunfish in particular, that just lightly dusted with lightly seasoned flour and then pan fried, can't be beat!

Re: Your Local Favorites

ennui1 — Sat, 18 Jan 2014 06:26:20 GMT

Phil's Fish Market Cioppino:

Serve with 1 pound of fresh linguine. Cook pasta separately; place in individual bowls and cover with Cioppino. Delicious with sourdough bread.

1 tablespoon olive oil
1 tablespoon unsalted butter
1 clove garlic, chopped
1/4 cup white wine
1 pound Little Neck clams
1/2 pound mussels, scrubbed
2 quarts Cioppino Sauce, recipe follows
2 dashes Worcestershire Sauce
Pinch saffron
2 to 2 1/2 pound Dungeness crab,
cooked, cleaned and cracked,
or 1 pound cooked crab meat
(preferably Dungeness)
1/2 pound medium shrimp, shell on
1/2 pound squid tubes, cut in rings
1/2 pound firm-fleshed white fish
fillets cut in 2-inch cubes
1/4 pound bay scallops

Put the olive oil, butter, and garlic in a wide, deep pot over medium heat, and cook, stirring, until the garlic is fragrant, but not brown. Add the wine and the clams, and cover. Turn the heat up to medium-high and steam until the clams start to open, about 5 minutes. Add the mussels, cover and steam until the just start to open, about 2 minutes.

Now stir in the cioppino sauce, the Worcestershire sauce and saffron and bring to a simmer. Add the cracked crabs, if using, and the shrimp, and simmer for about 5 minutes.
Then gently stir in the fish, squid and scallops, and simmer until they are all just cooked through, about 5 minutes. (If using cooked crab meat, stir it in very gently the last minute or so of cooking time.)

Cioppino Sauce:
1/2 cup olive oil
2 medium onions, halved and thinly sliced
6 cloves garlic, chopped
3 bay leaves
1/2 cup chopped parsley
1/4 cup chopped sweet basil
1 (28 ounce) can peeled tomatoes, crushed by hand
1 (28 ounce) can tomato puree
28 ounces water
1 tablespoon clam base without MSG, optional
1 tablespoon brown sugar
1 tablespoon celery salt
Dash Worcestershire sauce
Black pepper, to taste
Crushed red pepper, to taste
Dash cinnamon
Kosher salt, to taste

Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until translucent. Add the garlic, bay leaves, parsley and basil and cook, stirring, just to warm the garlic—do not let it brown.
Stir in the crushed tomatoes, tomato puree, water, clam base, brown sugar, celery salt, Worcestershire sauce, black and red peppers, cinnamon and salt to taste. Bring to boil, reduce heat to low-medium and simmer uncovered for about 1 hour and 15 minutes, stirring occasionally, until thickened.

Yield: 4 to 6 servings