A Day of Regional Eating
Yesterday was a delicious day of Downeast Maine dining; fish cakes and beans for breakfast, fried clams and lobster rolls for lunch and a mess of steamed clams washed down w/ cold Bar Harbor Ale for supper. Then I started thinking......what would be my ideal day of food back in New Mexico: huevos rancheros for breakfast, chile rellanos (w/ New Mexico chiles, not poblanos, sorry Veggo) and red chile stacked enchiladas w/ a fried egg on top. Oh, yes a soppapailla w/ honey for dessert. Back in Norway, it would be pickled herring for breakfast, open face shrimp sandwiches (rekker smorbrod) for lunch and either pan fried cod tongues and cheeks, baked salmon stuffed w/ chanterelles or a reindeer roast for supper. What are your favorites for a day of regional eating?
Tidewater Virginia Regional Eating - my version
Breakfast - Eggs Chesapeake - think Eggs Benedict with crabmeat added - grits and fried apples
Lunch - ham biscuits (butter please, not mayo), anyone want my green beans?
Dinner - Spring - Shad Roe, asparagus & chocolate chess pie, Summer - soft shell crabs, corn bread (or hushpuppies), sliced tomatoes & homemade peach ice cream, fall or winter - my grandmothers brains and eggs, biscuits with honey, cherry pie (everything I never learned from my GM).
Cathy - swooning....
re: Pat Hammond
We returned to the States form 10 years in Scandinavia with sick fathers. Mine was in Nj. I asked myself, "How close do you want to live to NJ?" Where ever I've lived I have I have searched for great local cuisine. I made a promise to myself in Feb. '68 and am trying to keep it.
If you can consider the past a region, here goes. Italian South Brooklyn, summer, 1959.
Breakfast-- Toast, juice, and coffee.
Lunch--Mortadella, provolone, and pickled red peppers on Sicilian sesame seed hero. At least 2 bottles of cold Manhattan Special.
Dinner--Backyard under the grape vine (yeah, we had one). Simple spaghetti with tomato basil pummarola. Grilled hot and sweet Italian sausages, more pickled peppers, tomato, red onion, and oregano salad, cold potato and parsley salad. Refrigerator espresso, or in its regional appellation, black coffee.. Watermelon. Lemon ices for all from Pilato's pastry shop. Eaten on the stoop, in famiglia.
Breakfast for me would be over easy eggs smother w/ green chile - has browns and thick / fluffy flour tortillas to sop everything up with (New Mexico)
Lunch would be A Burrito made with Char Grilled (no, not flat iron grilled) outer skirt steak, diced onion, cilantro, avocado, and screamin hot chile de arbol salsa (Chicago)
Mid afternoon snack - steamers and crusty bread
Dinner - A texas plate of Q. Turkey, brisket, spares, beans.
Dessert - Real Mississippi pecan pie. (more pecans than custard)
Late night snack (as if:) Some REAL crab cakes.
breakfast: buttermilk pancakes made with farm eggs and dairy and good local-mill flour, topped with grassfed butter and my mom's maple syrup or a chairback fruit syrup, apple juice; or wild rice porridge with honey or maple, fruit & local kefir; or leftover square-cut pizza ;)
lunch: grass-fed burger with mushrooms and sharp cheddar; or a hmong pork sausage sliced into a skillet with garden vegetables.
dinner: grilled trout stuffed with herbs, butter sauce, baby potatoes, green kale & beans, this time of year. a surly tallboy. fruit pie and artisan ice cream for dessert.
A quick breakfast for a work day: egg & country ham biscuit and coffee.
A leisurely breakfast would be grits with s/p and butter, country sausage, egg over easy, broiled tomatoes, biscuits and coffee.
Dinner at a meatn3: roast pork or fried chicken, greens with pepper vinegar, crowder peas & sweet potatoes. Sweet tea. More sweet tea.
Barbecue for supper: chopped East Carolina style pork, slaw, (my Brunswick stew is passed over to my SO), hush puppies, a Bad Penny Ale or projecting into the future, a beer from Fullsteam Brewery. Banana Pudding for dessert! Real banana pudding with the vanilla wafers still a bit crisp and the bananas sweet.
I'll abandon my region for one side dish and add baked beans rather than boiled potatoes with supper.
Later in the evening a bourbon and branch out back while we watch the fire flies and talk about the day.
Well here in Beijing, a regional eating day would start with egg and duck flatbread (jian bing) fried on a greasy street-cart griddle and topped with romaine lettuce, hoisin sauce and chili paste. Lunch would be a big bowl of hand-pulled noodles ( la mein) in clear broth with sliced horse meat, cilantro, and more chili paste, almost like a horse pho. Dinner would be a Peking duck from a local neighborhood casual restaurant, not one of the big tourist traps, and other dishes might include steamed spicy grassfish, red-cooked eggplant, deep-fried lamb roast with cumin, stir-fried pea shoots, napa cabbage, and cold mixed seaweed with garlic.
On a homesick day, longing for Chicago, I might dream of a regional day like this: Breakfast of gyros omlet, biscuits and gravy, black coffee, and hash browns from a greek diner. Back-to-back tacos al pastor with green salsa and Johnnie's Italian beef with hot giardenera for lunch. And for dinner... ah who am I kidding, probably another Italian beef sandwich or three.
having lived in south Fl for over 5 years I still cannot tell you what is local food here. It seems to be a mix of southern, New York, Cuban and err well I don't know. Yes there's mahi mahi, grouper and other fish but you would be hard pressed IMO to find anything Florida in this area.
so I will go with a Southern kind of breakfast, eggs, home fries, biscuits gravy etc, lunch maybe some NY deli and dinner local caught fish.
Help me I am stuck for ideas.
I remember the first time I went to South Florida for work. I was looking forward to homemade empanadas or pastelitos brought around by the locals. A little old lady came ambling toward me with her tray as I manned the phones, bent down and mouthed in a stage whisper, "Would you like a rugelach, honey?"
Breakfast, grits or hashbrowns, bacon, ham, and or sausage, toast or pancakes, and egss, although I don't eat them. Lunch, chicken fried steak with cream gravy, on the side for me, mashed potatoes, and a salad, plus some pecan pie. Dinner has got to be TexMex, guacamole, carne asada, cheese enchiladas, and yes Pass, a poblano pepper chile relleno. Throw in a few skinny margaritas, and sopapillas. An alternate meal since it's crawfish season, oysters on the half shell, crawfish etoufee, and as many pounds of boiled crawfish you can eat, with corn and potatoes.
Breakfast: Three eggs, hashbrowns, bacon or ham, coffee, juice
Lunch: Open face hot roast beef or pork sandwhich (with mashed taters and gravy). No veg Soda
Dinner: Burgers on the grill, sweet corn, cucumber salad. Ice cream. Ice cold PBR bottles.
Couldn't eat all those meals in the same week, much less the same day but that's flyover country farmer food.
OK, Pass. Since you've got some Jersey time in ya, I'll throw a Central NJ bone . . .
Let's start breakfast with Pork Roll, Egg & Cheese on a Hard Roll - S&P and 'chup, please. Not that hungry, just a buttered Hard Roll then.
Lunch. Well, I'm torn. Perhaps we should go the thin crust pizza/tomato pie route? Good Jersey fare, indeed. Then again, I've always been a big fan of the Sloppy Joe. Not that canned Manwich crap, oh no. I'm talkin' roast beef, turkey, maybe corned beef, swiss cheese, cole slaw, some thousand island dressing, rye bread. Yeah, that's what I'm talkin' about.
Dinner. Well, if we skipped the pie at lunch, now's the time. Maybe get a veal parm sub to go with it? Not feelin' it. Hell, they been knockin' the hell out of fluke in the Bay. We could fry some up - lemon wedges, tartar sauce . . . "Got any of those rolls left from breakfast? Oh, sh*t and throw a slice of tomato on that f*cker!"
Are the fluke postage stamps or door mats?
OK, MGZ, my ideal chow day in the Garden State:
For breakfast, my grandmother's marinated herring on corn rye bread, smoked whiting or chubs too.
Lunch in the spring, definitely a soft shell crab sandwich again on corn rye (Remember Seitze's Bakery on Whitehead Ave.?) w/ a thick, thick slice of Jersey tomato.
Supper would have to be Jersey seafood. The old Hoboken Clam Broth House's clam zuppa followed by a few dozen cherry stone clams as a starter. Fluke sauteed in butter w/ lemon (just like mom used to make) and a few dozen ears of Jersey sweet corn from my cousin's farm in E. Brunswick. Dessert? NJ strawberry short cake (tradition on my birthday in June) or NJ peaches marinated in port, another of me mum's favorites.
Then there are all the great Slavic, Italian, Portuguese and Latin foods as well. I think I'm over due for a trip home. North Jersey, the epicenter of the hot dog.
If I were to go local, let's see:
Breakfast: Big, greasy breakfast at a local Macedonian place...it isn't well know, but their scrambled eggs, hash browns with onions, and homemade smoked sausage hits the spot like no other.
Lunch: Has to be roast beef on weck. It is kind of up to the individual where you go, but lunch has to be beef on weck with hot salty french fries and a pickle.
Dinner: A fish fry with slaw, potato salad, dinner roll and church lady pie (or other delicious dessert of similar origins).
Late night snack: A Molson with medium wings from the bar. Always tasty!
Midnight treat: Antacid and pepto
Breakfast - black pudding, Cumberland sausage, eggs.
Lunch - Cheshire cheese on a balm cake
Dinner - Potted shrimps, followed by pork pie, Manchester tart to finish. Vimto to drink.
Pretty much a normal day of gluttony at Chateau Harters - apart from the Vimto, which I'm not too keen onbut is the only regional non-alcoholic drink I could think of. Mrs H would have some Robinsons bitter (the beer being brewed in our town)
Yep - that's a balm/barm.
As for the shrimps, very much a north west England thing (produced in either Cumbria or Lancashire from shrimp fished in Morecambe Bay). These brown shrimps don't live anywhere else on our coast (similar live off the Dutch coast, where they call them grey shrimp, I think):
The shrimps are hand-peeled (an awful job when you consider how tiny the brown shrimp is); cooked with a little spice (usually just pepper & mace); mixed with melted butter and potted. When cool, a layer of butter is then added to seal the pot.
Room temperature - with bread and a very biq squeeze of lemon. It's a very rich starter as you can imagine with all the butter.
That said, we've also had some success in tossing it into pasta as a a starter. Also needs the lemon and, maybe, a little chilli. Not at all traditional - my mum would be spinning in her grave. LOL
By the by, potting (and sealing the pot with butter) was a common way of preserving in Britain in the "olden days" - much in the same way as the French preserve by "confit".
Breakfast ~~~ Ice cold, homemade tomato juice --- Country Ham & Red-Eye Gravy, Grits, Eggs, Biscuits, Coffee & Chicory.
Lunch ~~~ Tomato Sammiches, With Dukes Mayo and juice running off my chin. Cold Iced tea!! ~~ Pass the napkins please!!!
Supper ~~~ Bourbon neat....Fried Catfish, hush puppies, creamy slaw, and FF potatoes --- Or maybe replace the slaw and potatoes with a big bowl of mustard greens full of turnip roots --- Warm peach cobbler with homemade vanilla ice cream.
By the seaside by the beautiful sea:
Breakfast: hot chocolate with Marshmallow Fluff, pancakes with maple syrup.
Lunch: New England clam chowder with oyster crackers, whole belly fried clams, lobster roll on buttered grilled hot dog roll, Sam Adams beer.
Dinner: bucket o'steamers, steamed 2 lb. lobster, baked beans, corn o/t cob, Alfalfa Farm Seyval Blanc or more beer. Harpoon IPA for example.
Not saying I'd actually eat All of that in a typical day. But it sure looks good on paper.
only one of my domiciles has identifiable regional food -guess....
breakfast --huevos motulenos
fruit plate with sliced papaya, mango, pineapple, watermelon
lunch-- grilled shrimp with veracruz sauce
a couple chiladas
dinner-- conch ceviche
whole fried boquinette (hogfish) with crispy garlic sauce
No, way, Jose! Just further proof you've been away from the Land of Steady Habits too long.
Breakfast: Start with any tea you'd like from Harney. I dunno, what's very "breakfast in CT?" My mom would vote for native asparagus on toast at this time of year. I could make a strata with it. Then again, who can resist O'Rourke's? Passadumkeg can't!
Lunch: How 'bout a rare steamed cheeseburger from Katty's kitchen? Would you like a blonde Hooker with that?
Is it hot out? Let's go to Vecchitto's in Middletown, CT to get lemon ice for dessert! Just wait till Memorial Day weekend, please.
Dinner: zuppa di clams casino alla Speranza--that is to say "my way" :)--with a nice Chardonnay from the Connecticut Wine Trail. Two of my favorites: Sharpe Hill's American and Heritage Trail's.
And one more day of food, please. Gotta go to Lenny & Joe's for a scallop roll (then to the beach for a bike ride) before heading to Napoli in Meriden, CT for my favorite calzone in the world. Napoli is BYO. Pick your favorite red from the wine trail (Jonathan Edwards) and let's go!
OK, so who's with me on this meal plan? :)
re: c oliver
re: c oliver
You asked for MY favorites!!! Nope to those; thanks for offering though :) Maybe because we're a state of fairly recent immigrants, I don't see alot. Certainly sourdough toast and Dungeness crab. And artichokes. Garlic from Gilroy. Gonna have to think on this one. Yesterday was homemade sausage, grits and eggs for breakfast. Different region but damn fine.
re: c oliver
Sorry, I forgot the Altadeena organic yogurt and quinoa!
Speaking of quinoa, in Bolivia, saltenas, papaya and coffee to start the day; quinoa soup, pollo a la broasted w/ fries, rice and a Ducal beer for lunch; and a good charasco w/ que, udder and sausages (quail too) for supper. Cherimoya ice cream for dessert. Udderly deliscious.
re: c oliver
Cioppino, hangtown fry, pan-fried sand dabs, It's its, wild salmon (this is hypothetical, as there's no salmon fishing in the Delta now), Meyer lemons, Double Rainbow ice cream, taco trucks, and Peet's coffee, and oysters are all things with either local origin, heavy local presence, or that are abundantly produced, in Northern and North Central California. One could make a good day of eating of all that plus sourdough and our great local fruits and vegetables.
Breakfast ~~ a breakfast burrito with eggs, cheese, beans, hash browns, salsa, and either bacon or polish sausage wrapped in a flour tortilla
Lunch ~~ Cobb Salad, with turkey, avocado, bacon, blue cheese, green onions, on romaine
Dinner ~~ Grilled halibut, served with a steamed stuffed artichoke and fresh hot tortilla chips and guacamole, and a walk on the pier where I'd get a chocolate covered frozen banana
Louisiana regional eating day:
Breakfast: Beignets and hot chocolate (I'm not a coffee drinker)
Lunch: Shrimp Po' Boy, dressed - and Sweet Tea with Lemon
Dinner: Half & Half (that's Crawfish Etoufeé and Fried Crawfish Tails on a platter) with white rice and a little cornbread or hushpuppies on the side. Bread pudding to follow, natch.
I'll add my LA eating wish list:
Breakfast: Grillades and grits with either a bloody mary or bloody bull to start and possibly a brandy milk punch after.
Lunch: Roast beef poboy with swiss, dressed & a little Tabasco, with an Abita Wheat
Dinner: Boiled crawfish, no room for dessert.
I would also sneak a snowball in there as well, come to think of it I had this exact food (minus the grillades and grits) a few weeks ago.
well... I tend to copy everywhere elses cuisine most of the time, but there probably is a theme I could find.
Ok, breakfast could probably be Gloucester old spot sausages and bacon with some free-range scrabled eggs on (granary) toast. Apples have to go in somewhere (preferably cider) so maybe an apple pie with some (not stricly MY region but close enough) devonshire clotted cream.
Lunch would be... why not a ploughmans, with some proper English Cheddar. Or maybe that should be supper.
Lunch would be... steak. I'd just have steak and spinach because that's what I'm having for tea and I can't think of anything else. In fact, apart from the pie and the eggs on toast I don't much fancy any of the others at all.
But I'm sure I have seen a cow round about these parts, and that's where steak comes from so it's regional.
How come not poblanos? Just like the others better?