melissa-dallas
Well-known member
Tex-Mex Cheese Enchiladas with Chili Gravy
My post, above, made me think - please post your favorite unique, regional dish. I'll start...
- Thread starter dawnnys
- Start date
richard-in-cincy
Well-known member
You know you want it…. Philadelphia’s finest junk food!
Brace yourself. My favorite is a mushroom cheesteak with provolone cheese, raw onions, and mayonnaise……
I have yet to try the fru-fru version at the Barclay Prime Restaurant. To see it and believe it, scroll down at link to www.starr-restaurant.com, select Barclay Prime Restaurant and download their dinner menu.... dare we call THIS junk food??
http://www.gophila.com/Go/PressRoom/factsheets/backgrounders1/Cheesesteak_101.aspx
http://www.markshields.com/images/20020413-genos-versus-pats-cheesesteaks/markshields.com-genos-vs-pats-cheesesteaks-philadelphia-pa-3239.jpg
Brace yourself. My favorite is a mushroom cheesteak with provolone cheese, raw onions, and mayonnaise……
I have yet to try the fru-fru version at the Barclay Prime Restaurant. To see it and believe it, scroll down at link to www.starr-restaurant.com, select Barclay Prime Restaurant and download their dinner menu.... dare we call THIS junk food??
http://www.gophila.com/Go/PressRoom/factsheets/backgrounders1/Cheesesteak_101.aspx
http://www.markshields.com/images/20020413-genos-versus-pats-cheesesteaks/markshields.com-genos-vs-pats-cheesesteaks-philadelphia-pa-3239.jpg
hallie-in-fla
Well-known member
We call this swamp cabbage. My dad makes this a few times a year, he even
made a "cabbage axe" to help him cut the trees down and extract the hearts. It's a family favorite, but then again, you simmer ANYTHING in enough bacon grease and it's liable to be pretty darn good!
made a "cabbage axe" to help him cut the trees down and extract the hearts. It's a family favorite, but then again, you simmer ANYTHING in enough bacon grease and it's liable to be pretty darn good!
Anthony Bourdain was in Quebec the othe night and had poutine at ...
one of the restaurants. Glad to see a recipe as I didn't think I got it right the first time--but I did. Fortunately the first section of the program focused on his overdosing on foie gras! Altogether it could have been titled "Yuck and Yum"
one of the restaurants. Glad to see a recipe as I didn't think I got it right the first time--but I did. Fortunately the first section of the program focused on his overdosing on foie gras! Altogether it could have been titled "Yuck and Yum"
Pittsburgh Steak or Chicken Salad
This is a version of Pittsburgh's famous steak or chicken salads (the ones with French fries, cheese, etc. on them...) I also can't give exact amounts - you have to make it with what your family likes, and for as many folks as you need.
Original Cyn's Grilled Chicken Salad
mixed greens: Romaine, red leaf lettuce, baby greens etc.
bell pepper, any color or combination of colors, sliced thin
sweet onion such as Vidalia etc. cut in thin wedges
cooking spray
red bell peppers, roasted, pickled, from a jar
olives
pepperocini
Roma tomatoes cut in thin wedges OR grape tomatoes
low fat cheese
1/2 boneless, skinless chicken breast per person
low fat or fat free Italian dressing or dressing of choice
Make a bed of greens on each plate or on large platter. (Very impressive to do one BIG salad.)
Spray frying pan with cooking spray. Saute bell pepper and onion. Brush chicken with dressing, grill or broil till done.
Meanwhile, place pickled peppers, olives, pepperocini and tomatoes on salad. Add sautéed pepper and onion, scattering around salad.
Sprinkle with grated cheese. Quickly slice chicken, top salad. Serve with more dressing.
Fat version - you bake French fries, put them on top of the pepper and onion, add meat, then add cheese so it starts melting.
Grilled steak works well also...
CH
Cyn
This is a version of Pittsburgh's famous steak or chicken salads (the ones with French fries, cheese, etc. on them...) I also can't give exact amounts - you have to make it with what your family likes, and for as many folks as you need.
Original Cyn's Grilled Chicken Salad
mixed greens: Romaine, red leaf lettuce, baby greens etc.
bell pepper, any color or combination of colors, sliced thin
sweet onion such as Vidalia etc. cut in thin wedges
cooking spray
red bell peppers, roasted, pickled, from a jar
olives
pepperocini
Roma tomatoes cut in thin wedges OR grape tomatoes
low fat cheese
1/2 boneless, skinless chicken breast per person
low fat or fat free Italian dressing or dressing of choice
Make a bed of greens on each plate or on large platter. (Very impressive to do one BIG salad.)
Spray frying pan with cooking spray. Saute bell pepper and onion. Brush chicken with dressing, grill or broil till done.
Meanwhile, place pickled peppers, olives, pepperocini and tomatoes on salad. Add sautéed pepper and onion, scattering around salad.
Sprinkle with grated cheese. Quickly slice chicken, top salad. Serve with more dressing.
Fat version - you bake French fries, put them on top of the pepper and onion, add meat, then add cheese so it starts melting.
Grilled steak works well also...
CH
Cyn
Pittsburgh Playhouse Devonshire Sandwich
The restaurant at the Playhouse is no longer open. This recipe was created there, along with (so some say) pecan ice cream balls...I can remember having dessert there when I was in high school, thinking this was so elegant and
wonderful...and it was!
Pittsburgh Playhouse Devonshire Sandwich
Sauce:
3/4 stick butter
1 c. flour
2 c. chicken broth
2 c. hot milk
1/4 lb. Cheddar cheese, grated
1 tsp. salt
Melt butter in deep pan; add flour. Add chicken broth and milk, stirring the entire time. Add cheese and salt. Bring to a low boil, then reduce heat and cook slowly for 20 minutes, still stirring. Cool to lukewarm. This makes
enough sauce for 6 sandwiches.
For each sandwich:
1 slice toast, trimmed
3 slices bacon, cooked crisp and drained
5 thin slices cooked turkey breast
sauce
melted butter
Parmesan cheese
paprika
Preheat oven to 450F. In each flat, individual ovenproof casserole dish, place toast; top with bacon. Top bacon with turkey; cover entire sandwich with sauce. Sprinkle with a little melted butter, then sprinkle with the combined
Parmesan cheese and paprika. Bake 10-15 minutes, or until golden brown and heated through.
Cyn
The restaurant at the Playhouse is no longer open. This recipe was created there, along with (so some say) pecan ice cream balls...I can remember having dessert there when I was in high school, thinking this was so elegant and
wonderful...and it was!
Pittsburgh Playhouse Devonshire Sandwich
Sauce:
3/4 stick butter
1 c. flour
2 c. chicken broth
2 c. hot milk
1/4 lb. Cheddar cheese, grated
1 tsp. salt
Melt butter in deep pan; add flour. Add chicken broth and milk, stirring the entire time. Add cheese and salt. Bring to a low boil, then reduce heat and cook slowly for 20 minutes, still stirring. Cool to lukewarm. This makes
enough sauce for 6 sandwiches.
For each sandwich:
1 slice toast, trimmed
3 slices bacon, cooked crisp and drained
5 thin slices cooked turkey breast
sauce
melted butter
Parmesan cheese
paprika
Preheat oven to 450F. In each flat, individual ovenproof casserole dish, place toast; top with bacon. Top bacon with turkey; cover entire sandwich with sauce. Sprinkle with a little melted butter, then sprinkle with the combined
Parmesan cheese and paprika. Bake 10-15 minutes, or until golden brown and heated through.
Cyn
( I haven't been updated on the status, either.We call them "Elephant Ears" here. When I first saw your post...
I thought - ewww, beaver tails? LOL
I've been to the Rideau region many times. Have you ever been to Forfar near there, the tiny town with the cheese factory? Watching the locks at the Ominicron, Bob's Lake, the tea house in Newboro (is it still there?), all fond memories. But only been there in the summertimes. Bet it's beautiful in the winter.
I thought - ewww, beaver tails? LOL
I've been to the Rideau region many times. Have you ever been to Forfar near there, the tiny town with the cheese factory? Watching the locks at the Ominicron, Bob's Lake, the tea house in Newboro (is it still there?), all fond memories. But only been there in the summertimes. Bet it's beautiful in the winter.
I've seen them on the menu a lot (around here), but never tried them... (FRC - ranting)
So when I had some leftover rigatoni (that's a whole other story!), I decided to try making it.
The "other" story - we recently went to a restaurant that hasn't changed much in years. Well, we walked in and were promplty told that the salad bar (very long and gourmet items on there, that's why we used to go!) was now just lettuce, tomatoes, onions, and the dressings, "and soon we are taking it out altogether".
When we asked why, it was such a selling point of the restaurant, we were told that the health department had been there and suggested to them that they eliminated their salad bar "as many of the places in the county are doing" - whaaaa? I am not sure if they had a complaint or not, but this didn't seem right at all to me.
So they also changed their menus. Most of the prices went UP, even though the entrees would be without the extensive salad bar. Oh, they kept the soup, and even added a vegetable of the day, but you had to ask for it - it didn't automatically come with the meal. In fact, our waitress even said to the people at the next table (the only other party in the place, "strangely enough"), "Our vegetable today is green beans. Does anyone want any?"
And they had a new special of the day - pasta with 3 cheeses. As my favorite item was removed from the menu, I decided to see what that was. No kidding, it was about a half-pound of rigatoni with about a tablespoon of grated cheese on top. Not baked, not broiled, nothing. And no seasonings at all. Just pasta and slightly melted cheese. It was awful, I just took 2 bites and finishe the soup and salad and bread.
So I basically paid for them to cook me the pasta for the chicken riggies that I made the next day!
So when I had some leftover rigatoni (that's a whole other story!), I decided to try making it.
The "other" story - we recently went to a restaurant that hasn't changed much in years. Well, we walked in and were promplty told that the salad bar (very long and gourmet items on there, that's why we used to go!) was now just lettuce, tomatoes, onions, and the dressings, "and soon we are taking it out altogether".
When we asked why, it was such a selling point of the restaurant, we were told that the health department had been there and suggested to them that they eliminated their salad bar "as many of the places in the county are doing" - whaaaa? I am not sure if they had a complaint or not, but this didn't seem right at all to me.
So they also changed their menus. Most of the prices went UP, even though the entrees would be without the extensive salad bar. Oh, they kept the soup, and even added a vegetable of the day, but you had to ask for it - it didn't automatically come with the meal. In fact, our waitress even said to the people at the next table (the only other party in the place, "strangely enough"), "Our vegetable today is green beans. Does anyone want any?"
And they had a new special of the day - pasta with 3 cheeses. As my favorite item was removed from the menu, I decided to see what that was. No kidding, it was about a half-pound of rigatoni with about a tablespoon of grated cheese on top. Not baked, not broiled, nothing. And no seasonings at all. Just pasta and slightly melted cheese. It was awful, I just took 2 bites and finishe the soup and salad and bread.
So I basically paid for them to cook me the pasta for the chicken riggies that I made the next day!
LOL. You're so right Sandy. Yum. And gotta have the cheez whiz. I was embarrassed to have some in
my shopping basket the other day. But, DH wanted some cream of cauliflower soup, and a big tablespoon of the cheez whiz gives it such a nice creamy rich flavor. I had to do it.
my shopping basket the other day. But, DH wanted some cream of cauliflower soup, and a big tablespoon of the cheez whiz gives it such a nice creamy rich flavor. I had to do it.
cynupstateny
Well-known member
Oops- are we talking about the same thing- the salt potatoes?
heather_in_sf
Well-known member
Shrimp Burgers from North Carolina's Atlantic Beach fishing pier...
I've never seen or heard anything like these until I visited my Auntie B there. It is a unique North Carolina preparation. The place on the Atlantic Beach fishing pier was mentioned in Food and Wine last year for the best shrimp burger on the coast.
I don't have a recipe but here's what they do - pile cocktail or bay shrimp battered and deep fried on a soft hamburger bun and top them with tartar sauce - lettuce and tomato are optional.
Wish they sold them on this coast! I could eat one every day, and did when I was back there. Felt like a 3 year old - "Auntie, can we have a shrimp burger today, puleeze?"
I've never seen or heard anything like these until I visited my Auntie B there. It is a unique North Carolina preparation. The place on the Atlantic Beach fishing pier was mentioned in Food and Wine last year for the best shrimp burger on the coast.
I don't have a recipe but here's what they do - pile cocktail or bay shrimp battered and deep fried on a soft hamburger bun and top them with tartar sauce - lettuce and tomato are optional.
Wish they sold them on this coast! I could eat one every day, and did when I was back there. Felt like a 3 year old - "Auntie, can we have a shrimp burger today, puleeze?"