Regional American

Here’s a menu I created to go with the theme. It’s simple and dinner will be on the table in minutes. This is kind of a convergence of different international cooking styles.  

In a blender, add peas and enough chicken stock to make a soup consistency. (Allow frozen peas to thaw first or blanch fresh peas in boiling salted water f

  This is a hearty combination for a chilly evening. Budget Chicken Chili and Cornbread – Cornbread – so moist and a recipe to come back to again and again. Heat oven to 425 F In a 10 inch cast iron frying pan, add 2 TB of bacon fat or …

Are you tired of buying sausage with mystery casings and lots of preservatives? Make your own. Food Travel USA tested these a few times and came up with just the right blend of spices without too much salt. Once you try these, you’ll be hooked. 1/2 lb very fresh ground pork …

Arroz con pollo in this area is a regional, classic dish and I truly love it. This is another take on this area staple, with Japonica rice (a black and mahogany rice) with saffron infused white beans and grilled chicken. It has very few ingredients, and other than the time …

This is a pork dish I developed a year or two ago for a potential restaurant menu. The plantain really sweetens and softens while it cooks, lending a complimentary flavor to the pork. Yes, I use Jasmine rice. I hate clumpy, gummy rice and I get the best results with …

Grits are not just for breakfast anymore, but I still love them in the morning. Here’s a great recipe for grits that’s not your typical grits for breakfast.      

Here’s a great little menu you can put together that doesn’t take too much time.