Kitchen Travel

My experiment in doing without has evolved from the original plan.  I started and ended my absence from social media (except this blog) early and curtailed my month of meatlessness after three weeks or so.  I am returning to my plan, though for reasons of convenience I will not begin doing without restaurant meals until the eleventh of December.  I’m all about flexibility.

The replacement for restaurant meals for December will be home-cooked meals focusing on regional cuisine of the U.S. and Canada.  I asked, through Facebook, for regional recipes; I truly appreciated the one response I got and will include Joyce’s oyster pie on the menu during the month.  Lacking an outpouring of support in identifying prospective regional dishes for my December meals, I did research on my own and came up with recipes for the dishes listed below.  I figure I’ll select at least two or three per week for the month; but having so many from which to choose, we could have five or more regional dishes a week if we so chose.  The ones I’ve already decided we WILL have are in boldface type.

  1. Minorcan Clam Chowder (Northeast Florida)
  2. American Chop Suey (Connecticut/New England) [AKA “Goulash” in the U.S. Midwest]
  3. Sseafood Gumbo (Creole/Coastal Louisiana)
  4. Rappie Pie (Acadian/Nova Scotian)
  5. Sausage/Chicken Gumbo (Cajun/Louisiana)
  6. Philly Cheesesteak (Philadelphia)
  7. Chicken Booyah (Northeastern Wisconsin)
  8. Smoked Salmon Tartare (Pacific Northwest)
  9. Arroz con Camarones (South Texas Coast, AKA John’s kitchen)
  10. Succotash (New England)
  11. Jiggs Dinner (Newfoundland/Labrador)
  12. Pan-Seared Grouper (Southeast/”Floribbean”)
  13. Tourtiere du Shack (Quebec)
  14. Cincinnati Chile (Cincinnati)
  15. Spiedie Sandwiches (Binghamton, New York)
  16. Muffuletta Sandwiches (New Orleans)
  17. Cornish Pasties (Michigan)
  18. Chicken with Tamarind Ginger Sauce (Southeast/”Floribbean”)
  19. King Ranch Chicken (Southwest)
  20. Fish Tacos (West Coast)
  21. Oyster Pie (Northeast-NY)
  22. Grilled Pacific Halibut w/ Rhubarb Compote & Balsamic Strawberries (Pacific Northwest)

Some of these recipes I’ve assembled call for ingredients that may be a bit tough to get in Dallas in December.  So, I’ll adjust my menus to adapt to availability. For example, the Rappie Pie recipe calls for a dozen fresh cherrystone clams and fresh sea scallops; they may be available, but cost will be a factor.

Speaking of ingredients, I suspect several of the recipes will present challenges.  Rather than being defeated by the reality of what’s available, I may decide to adapt and substitute ingredients if I decide a dish is especially attractive.  While I’d love to replicate each dish in a way that would mirror its preparation in its place of origin, reality suggests it may be impossible.  I’ll cope.

 

About John Swinburn

"Love not what you are but what you may become."― Miguel de Cervantes
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3 Responses to Kitchen Travel

  1. Trish says:

    Thank you, John! It wouldn’t hurt that I pepper my recipes with some dishes that are from up north, and further north, still! I’m game! 🙂

  2. Yes, I recall your response, Trish. I’ll send you links to the recipes I found for those two.

  3. Trish says:

    John, I remember your FB post requesting recipes back in early October, I think it was. I’d posted to you that all I could offer were south of boarder dishes, which of course, would not fit into the scheme of things. I’m glad to see you pulled together some very interesting alternatives, though.

    I like the ring to “Chicken Booyah” and “Jiggs Dinner”. If I may ask, what do those recipes consist of? Curious….

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