Local To Your Area Recipe Thread?!

[Rafter H BBQ]

Hey all, so I chat with some members off forum text wise mostly.

I have a recipe that I thought was just a known one… turns out, most do not know about it! It’s apparently mostly known here in ID.

To do it justice, I will do a post after hunting season is done.

But this got me thinking… what recipes do you all have that are local to your region? That are not widely known?!

Would you be willing to share?!

 

[Gonna Smoke]

Interesting thread, I'm looking forward to the replies and will think about what I can contribute...

 

[chilerelleno]

Here in Mobile, AL there is an old local restaurant favorite, Bayley's Corner restaurant had their West Indies Salad.
A very simple yet delicious recipe for a lump/shredded Blue crab salad.
Bayley's restaurant is closed now, but their West Indies lives on.

2 lbs fresh lump Blue crab meat from Mobile Bay
2 medium onions, chopped fine
8 oz. Wesson oil
6 oz. cider vinegar
8 oz. ice water
Salt and Black pepper

In a large mixing bowl layer half the onions across the bottom, then layer the crab and then the rest of the onions.
Season to taste with salt and pepper.
Now pour the oil over the onion/crab layers, followed by the cider vinegar and lastly the water.
Let marinate overnight in the fridge.
When ready, toss lightly and serve.

True connoisseurs insist on the above original recipe.

But over time the recipe has been modified by individuals and restaurants.
I've seen it with any of the following finely chopped items, various chiles, sweet, red or green onion, bell pepper, garlic, chives and more.
Extra virgin olive oil in lieu of Wesson oil, crab boil, Old Bay, cayenne or Cajun spice.

 

[DRKsmoking]

Good thought Justin,

I am in to see what pops up.

I will have to think if there are some I might have that I think are just from this neck of the woods.

David

 

[Gonna Smoke]

I've made this and shared the recipe, very good sausage. Almost every convenience store has these rolled up in a slice of white bread for sale for about $2. They're called sausage rollups...

South Carolina's Best Onion Sausage Recipe

Simply the best South Carolina onion sausage recipe, this homemade version comes from Chef Elliott of The War Mouth in Columbia.

destination-bbq.com

Rhoten's Country Store is still there...

 

[homebeerbrewer]

A very interesting thread topic. I'm in.

I have never heard of pork pie until I moved to New Hampshire. I do have the recipe, but I'll have to look for it. I don't have time today, but if anyone desperately wants it, I may be able to look for it tonight.

 

[bill ace 350]

Not a recipe, but a product.

I think Pops was aiming to copy this with his "Adirondack" recipe.

Croghan Meat Market | Bologna and Sausage | Smokehouse

Croghan Bologna: Since 1888 Experience North Country Tradition With an Adirondack Specialty.

croghanmeatmarket.com

 

[sawhorseray]

I MAKE A ARTICHOKE FRITATTA THAT MY NONI TAUGHT MY MAMA HOW TO MAKE, MAMA TAUGHT ME. NEVER SEEN ANYTHING LIKE IT ANYWHERE ELSE, GOOD STUFF!

Artichoke Frittata & Vortex Thighs

Yesterday I decided if I wanted to eat something I'd better get to cooking. I took a couple packs of baby artichoke hearts (Trader Joe's) from the freezer and dumped them on my sausage board to thaw for a couple of hours. Once thawed I Pam'd up one of my oven safe pans and poured in a few...

www.smokingmeatforums.com

 

[Brokenhandle]

Can't think of anything currently, but gonna follow along!

Ryan

 

[chef k-dude]

Brunswick Stew. Both Virginia and Georgia claim it. Originally with tree rats or rabbits as the protein. If caught by snare, no problem...shotgun?...watch your "chew"!

Eastern VA is just as "crabcake" as Maryland...we are "Chesapeake Bay" as well.

We're also all up in the hams. Not a recipe per se. We're also proud of our peanuts for some reason...but they boil them...not my thing. Georgia also says we're full of shiznit on that one...

 

[normanaj]

Calamari and Chowda!

 

[JLinza]

Good thread Justin.
The things that come to mind for Colorado, would be: Rocky Mountain Oysters & Green chili

 

[Jim_C]

California is such a large melting pot I'm not certain there would be a state specific dish. Outside of the major metropolitan areas there may be small cities and towns that have a local dish, but nothing I can think of, or can hang my hat on.

 

[mneeley490]

Only thing I can think of here would be alder-smoked salmon. But's that not exactly a secret.

I think the native Americans here figured out pretty quickly that pine wasn't a good smoking wood, and used alder as it was plentiful.

 

[Fueling Around]

Minnesota appears to be "hotdish" capital of the US.
Kentucky Burgoo is another that comes to mind.
Evansville IN is noted (notorious) for brain sandwiches.

...
I think the native Americans here figured out pretty quickly that pine wasn't a good smoking wood, and used alder as it was plentiful.

But they did figure how to plank it on cedar?

Can't think of anything currently, but gonna follow along!

Ryan

How about that chizle something?

 

[mneeley490]

But they did figure how to plank it on cedar?

I think that was some Food Network dip.

 

[Smoke-Chem BBQ]

I'm curious to find out what the Idaho recipe is...having both grown up, and retired back here, I'm blanking on what it might be. Finger steaks? Not found too often elsewhere. Fry sauce? Found everywhere here and in Utah, not so much in other states. We do eat a lot of rainbow trout, but that's not unique to here (although the commercially grown ones all come from southern Idaho).

 

[forktender]

I MAKE A ARTICHOKE FRITATTA THAT MY NONI TAUGHT MY MAMA HOW TO MAKE, MAMA TAUGHT ME. NEVER SEEN ANYTHING LIKE IT ANYWHERE ELSE, GOOD STUFF!

Artichoke Frittata & Vortex Thighs

Yesterday I decided if I wanted to eat something I'd better get to cooking. I took a couple packs of baby artichoke hearts (Trader Joe's) from the freezer and dumped them on my sausage board to thaw for a couple of hours. Once thawed I Pam'd up one of my oven safe pans and poured in a few...

www.smokingmeatforums.com

View attachment 728759

Love it Ray, asparagus is a good one as well. My Noni added a handful of seasoned bread crumbs to the eggs before cooking, so that's how I make it.
We also make them in patty form, like 1/2 a cup each, then fry them up, I love frittatas.
They are great cold in the duck blind as well.

 

[DRKsmoking]

Well no secret but up here would be
" Donairs " , that I have posted here before and the recipe for it .

But i have also mentioned Rappie Pie
Very Frenh Canadian . Still some Acadian areas here in Nova Scotia with some fantastic foods.
And I have had this with chicken as there are a few different ways to make.

Took me a long time to try it as it really did not look good the first few times I saw it.
But I finally tried it after I watched it being made by some friends from the Clair ( Digby ) area of NS.

" Rappie Pie "
This Acadian layered casserole from Nova Scotia consists of grated potatoes interspersed with layers of pork fat and either meat (ground beef, pork, or chicken) or seafood (clams,scallops). The pie is then baked until it develops a golden brown color. It is usually garnished with butter or molasses before serving. Interestingly, the pie is derived from the phrase pâte à la râpure, meaning grated pie, referring to its key ingredient, grated potatoes.


David

 

[forktender]

California is such a large melting pot I'm not certain there would be a state specific dish. Outside of the major metropolitan areas there may be small cities and towns that have a local dish, but nothing I can think of, or can hang my hat on.

Dungeness crab, and used to be Abalone before the State shut us down, Kinder's marinated Tri & ball tip, SF sourdough bread, there is nothing like it anywhere else.