🧑‍🍳 What is one regional US cuisine that you have always wanted, but never had...

[Krimson]

Yep, nice consistent marbling. Smaller the eye and bigger the cap the better.

 

[Krimson]

@TerryP was going to try jerk pork chops but the commissary only had center cut boneless and I prefer bone in with some fat so did jerk country style ribs with pineapple salsa, sweet potatoes, and cabbage. Not sure if I like jerk pork or chicken better but they're both good.

 

[TerryP]

@TerryP was going to try jerk pork chops but the commissary only had center cut boneless and I prefer bone in with some fat so did jerk country style ribs with pineapple salsa, sweet potatoes, and cabbage. Not sure if I like jerk pork or chicken better but they're both good.

Three of the pork chops I shaved off the pork loin...diced.
Added seasoning.
Mixed 1:1 water and white wine and brought to boil.
Steamed the pork cubes.
Had Jasmine rice running (cut the water recommendation for fluff) with peppers in a ...

Regular stainless steel steam/strainer for the pork.
Waterless cookware for the peppers.
Rice...well, how you cook rice.

Worked out well for a lunch.

FWIW, I put a bit of brown sugar and honey together...added red pepper flakes with ground garlic and kosher salt for the pork...zip lock baggie tossed thing.

 

[bama alum]

Another good choice. We spent several days in ME and I was sampling lobster rolls and lobster bisque at as many places as I could. I didn't realize it until I was there, but their blueberry desserts are a regional specialty too... I love the lobster rolls... both hot and cold. There was a tiny place on the side of the road in one of the coastal towns called Red's that was really good. If you ever get the chance, take a week and visit Maine. Really, really cool place. And close enough to Boston to make 2 trips in 1 out of it (which is what we did).

We're hitting New England this summer, spending a couple - few days in Maine. We'll be sampling...gorging on a lot of lobster.

 

[Rsedge72]

We did New England several years ago.
Had steamed clams and clam chowder in a little bar built out over the Hudson River.
Can’t remember the name or town. We were on Harley’s and drinking. Wound up calling our wives, and loaded up the bikes and was driven to my uncles house by our pissed off wives!!
I was on one of my uncles Harley’s I have never owned or wanted one.

Did cheese and pepperoni in Vermont. Also fresh pure maple syrup.
(Murder mystery weekend)

Lobster in Maine.

Bison and elk in New Hampshire.

I’m sure we ate more local cuisine but some of the trip was a blur….

 

[TerryP]

We're hitting New England this summer, spending a couple - few days in Maine. We'll be sampling...gorging on a lot of lobster.

You mentioned you and the wife had pizza the other day. Several years ago we ordered some clams from the NE and had a clam pizza served with a white sauce. Quite a unique dish. You guys might try to look a place up that serves the same.

 

[Krimson]

You mentioned you and the wife had pizza the other day. Several years ago we ordered some clams from the NE and had a clam pizza served with a white sauce. Quite a unique dish. You guys might try to look a place up that serves the same.

Had the white clam pizza in New Haven. It's definitely different. I prefer more traditional toppings but it was ok.

 

[TerryP]

Had the white clam pizza in New Haven. It's definitely different. I prefer more traditional toppings but it was ok.

The guy who brought up the idea was from CT. The guy that I mentioned the other day with the Shrimp and Grits recipe...he's the one that put it together. Like I said, "unique." I'd eat it again.

Pizza is a different story. I've reached the point I don't buy store bought pies anymore. I'd rather buy the dough and make it myself. In fact, I have some ground Waygu I'm planning on throwing into a stromboli...may be lunch today. Writing this has me thinking about shrimp and grits. There's a seafood chain around here who's food sucks but they have a GREAT recipe for hush puppies. They even sell the mix...a short drive up the street now has me contemplating.

 

[It Takes Eleven]

snipped.. There's a seafood chain around here who's food sucks but they have a GREAT recipe for hush puppies. They even sell the mix...a short drive up the street now has me contemplating.

Funny how that works. I don't recall having eaten at a Red Lobster over the last twenty-five years or so, but I've had their biscuits dozens of times.

 

[TerryP]

Funny how that works. I don't recall having eaten at a Red Lobster over the last twenty-five years or so, but I've had their biscuits dozens of times.

Gilligan's. (The ONE time I use sweet, creamed corn.)

Capt. Bookatee's Famous Hushpuppy Mix - Gilligan's Seafood Restaurant

Our famous hushpuppy mix, measured and packaged by hand, is available in a box for you to take home or give as a gift. The decorative box contains the dry sealed ingredients and the directions on how to make them. These ingredients are the same ones Captain Bookatee uses to…

gilligans.net

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I think I'm in the same boat. I know where it was, know what I ordered. I never went back to a Red Lobster...it was one of those "all you can eat crab legs" nights a "friend" dragged me into one day.

Get this. The Red Lobster (when I ate there) was in front of a Montgomery Wards. What does that make it...90's?

 

[bama alum]

You mentioned you and the wife had pizza the other day. Several years ago we ordered some clams from the NE and had a clam pizza served with a white sauce. Quite a unique dish. You guys might try to look a place up that serves the same.

Hmm...Food for thought?

Thanks!

 

[Rsedge72]

Speaking about pizza.

The spicy crab meat pizza at Lillian’s pizza on Perdido key is rock solid a little different, but good. Although it’s been a few years since I’ve had it.

 

[TerryP]

Speaking about pizza.

The spicy crab meat pizza at Lillian’s pizza on Perdido key is rock solid a little different, but good. Although it’s been a few years since I’ve had it.

He made three, maybe four that afternoon. One had those salted red peppers you'll find in Chinese dishes (Hunan?)

 

[TerryP]

Hmm...Food for thought?

Thanks!

I'd have to look it up to tell you who...can't remember off the top of my head.

We had one place we ordered clam chowder from that was in the NE. I know it was in CT; I just can't remember the name. We only threw it on the menu once a month; maybe. I liked it enough I ordered a case I put in the deep freezer.

If I'm you? I'm making sure I'm hitting an oyster bar. BUT, in the summer? You are out of season.

 

[Brandon Van de Graaff]

We're hitting New England this summer, spending a couple - few days in Maine. We'll be sampling...gorging on a lot of lobster.

It should be a blast, especially if you like lobster, clam dishes, and blueberry desserts. I even had a pretty good burger up there at a place called the Owl's Head General Store (close to Owl's Head Lighthouse if y'all will be checking any of those out). We would probably done one of those lobster excursions like this one, but we went in October and the season had ended for them. Still got plenty of lobster rolls though which is what I wanted, both hot and cold. Still not sure which I like better to be honest. Really fun place to visit though!

 

[TerryP]

It should be a blast, especially if you like lobster, clam dishes, and blueberry desserts. I even had a pretty good burger up there at a place called the Owl's Head General Store (close to Owl's Head Lighthouse if y'all will be checking any of those out). We would probably done one of those lobster excursions like this one, but we went in October and the season had ended for them. Still got plenty of lobster rolls though which is what I wanted, both hot and cold. Still not sure which I like better to be honest. Really fun place to visit though!

Things I learned...

There's a distinction in Lobster Rolls up there a lot like the differences in BBQ here. As I recall, Maine style uses a mayo base while others are drenched in butter, chives, etc.

BTW, very easy to make. In my opinion, ditch the bun and wrap it in a warm tortilla. Gold.

 

[TerryP]

BTW, very easy to make. In my opinion, ditch the bun and wrap it in a warm tortilla. Gold.

Let me go a step farther. Find the copycat recipe for the Sirloin Applebees served: Bourbon Street. Pair those together.

 

[Brandon Van de Graaff]

Things I learned...

There's a distinction in Lobster Rolls up there a lot like the differences in BBQ here. As I recall, Maine style uses a mayo base while others are drenched in butter, chives, etc.

BTW, very easy to make. In my opinion, ditch the bun and wrap it in a warm tortilla. Gold.

That's the cold v. warm. I think the overwhelming majority of people prefer one over the other... I enjoyed both so much, it was hard to pick.

 

[It Takes Eleven]

Things I learned...

There's a distinction in Lobster Rolls up there a lot like the differences in BBQ here. As I recall, Maine style uses a mayo base while others are drenched in butter, chives, etc.

BTW, very easy to make. In my opinion, ditch the bun and wrap it in a warm tortilla. Gold.

I spent a month in Boston about six years ago as part of a program at Harvard. The lobster rolls were great, but I had some food in their Little Italy that rivals any Italian I've had.

 

[Rsedge72]

Still got plenty of lobster rolls though which is what I wanted, both hot and cold

Hot (warm)