Tell me about a dish that is native to your area. (And how to make it!)?

Question

And this is including regions of the US....the eating habits in this nation are very diverse...I know that personally! I'd love to broaden my palette! So, whether this is a dish native to your family, state, region, or country, fill me in! Thanks!

Answer 1

I'm from northern Ohio originally. Up there, we catch and cook Lake Erie Perch. The way I cook the filets is to marinate them overnight with vinegar and onions. Then I will dip them in buttermilk, and then put them in Martha White flour. Then I sear them in oil on a skillet with lemon pepper seasoning. Makes for a nice breaded filet of fish.
My wife is from Russia, and a dish she makes is called pimeni. (Its my favorite). She takes ground pork and ground turkey and mixes them together in a bowl. She then will make dough out of flour and milk, then make little raviolis by putting a spoon full of the meat in a small piece of the dough and wrapping the dough completely around the meat. She then boils these until cooked, then serves with butter and sour cream on top (I like pepper on them too). The juices from the meat get trapped inside the ravioli and it tastes very good.

Answer 2

Skyline Chili

A tradition from Cincinnati Ohio. Enjoy!

1 quart water
2 lbs ground chuck, crumbled
2 medium onions, finely chopped
6 cloves garlic, finely minced
1 (15 ounce) can tomato sauce
2 teaspoons cider vinegar
1 teaspoon Worcestershire sauce
10 peppercorns, ground
8 whole ground allspice
8 whole cloves, ground
1 large bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated

Bring water to a boil in a large pot.
add the ground beef-raw-stir until seperated and reduce heat to simmer.
Add onions, garlic, tomato sauce, cider vinegar and worcestershire sauce.
Stir to mix well.
Add peppercorns, allspice, cloves, bay, salt, cinnamon, cayenne and chocolate.
Bring to a boil then reduce to a simmer for 3 hours.
Cool and refrigerate overnight.
Skin off all of the fat and discard along with the bay leaf.
Reheat and serve over hot spaghetti.
Options are Cheddar cheese grated bacon bits red kidney beans onion oyster crackers.

Answer 3

In the midwest (Louisville KY) where my dad lived, they would serve chili on top of spaghetti, as if it was marinara sauce. On top of the chili goes onions, mounds of cheese, peppers, anything you'd put in chili. And then you eat it like spaghetti. They also have this stuff called Pegasus Pie that's only served in Derby season: it's just regular pecan pie with mini choclate chips all through it. Mmmm...

My mom was a navy brat so I don't know where this came from. Carr's water biscuit, cream cheese, smoked oysters. Then she'd drizzle lime juice and cottonseed oil on each cracker, followed by a dash of pepper, and sometimes horseradish.

Answer 4

Where I'm from (Cleveland, OH) the favorite local dish seems to be whatever a fast food restaurant could serve up. Gross, I know, but Cleveland is a FAT A$S town. Its must be all the McDonald's.

Answer 5

Well Beef is huge in Alberta. Here is a link for some great Alberta Beef Recipes from Alberta Beef Producers.

Answer 6

I live in the south ( Alabama home of rednecks inbreeding and american idol winners...lol) and you have to try grits with lots of butter and cheese just buy a box of instant grits and fry an egg and wahhh laaa breakfast!!

Answer 7

Herb & Spiced Kangaroo roast.
Marinade in prefered spices.
Pre-heat oven to 200deg Celsius.
Brown roast in fry pan to seal.
Place in oven for approx. 20min or until thoroughly cooked.
Serve with salad or veges.

Kangaroo is really tasty. Here in Australia you can buy it from leading supermarkets.

Answer 8

Good ol Maine Lobstah...from Maine

Boil water and toss em in there. Once the tail is curled its done and ready for eatin.

Answer 9

Burritos and Tacos.=TACO BELL. a fast food place.