Join Date: Aug 2004
From the U.S., it would be impossible to give you the best of, as so many great foods originated here, anything with maple, tomatoes, potatoes, summer and winter squashes, venison, all kinds of fresh and saltwater fish and seafood, raspberries, blueberries, all kinds of berries, corn.
Ok, I'll give it a try.
Smoked, Pulled Pork, with barbecued corn, and baked beans.
4 lb. pork butt, bone in
Dried apple-wood chunks or sticks
2 cups navy beans
1 large onion
1/8 cup brown sugar
1/2 cup maple syrup
3 tbs. tomato paste
6 strips of streaky bacon, cut into 1 inch pieces
2 ears of corn, with husk per person
1 head of cabbage, grated
1/2 cup Miracle Whip salad dressig
1/4 cup diced onion
4 carrots, grated
2 tbs. sugar
1/2 cup ice water.
1 tbs. chili powder
Place natural charcoal in two piles on either side of your barbecue grill. Light off the charcoal and let heat until light ash forms. Place a disposable bread pan between the charcoal piles and fill with t20 cups of water. Put sticks or lumps of wood on top of the charcoal. Place the cooking grate above the charcoal and drip pan. Lightly salt the pork butt on all sides, and place, fat side up, over the drip pan. Put the cover on your rig and set all vents to the half-closed position. Walk away for two hours, three if you have the time. Check the fire every half hour to make sure it's still lit, and add fuel and wood as needed. Remove the meat when a meat thermometer inserted to the center reads 190 degrees F.
While the meat is cooking, rinse the beans, then place into a large pot with enough water to cover with two inches extra on top. Bring to a boil, cover, and simmer for two hours.
Test the beans for tenderness. If they are tender, transfer to a heavy casserole dish, and add the remaining ingredients. Stir to distribute. Cover with a lid, or aluminum foil and bake for an hour.
Soak the corn in a bucket of water for an hour. 10 minutes before the meat is done, place the soaked corn on the grill and cover. Cook with the meat.
Combine all of the slaw ingredients in a large bowl. Stir to combine. Taste it. Does it need more sugar, or maybe a touch of vinegar? Would you like to add raisins to the mix? When you have it tasting the way you want it (this should be a very juicy and refreshing slaw), put it in the fridge until everything else is done. It's to be served as a side, or to put on those pulled pork sandwiches.
Make or purchase a tomato/brown sugar/smoke and chili powder dressing, a honey mustard dressing, and a vinegar-based dressing, all in separate bowls, to be served with the pulled pork.
You should get lots of wonderful recipes, like New England crab cakes, various steak and lobster preperations, sweet potato pie, etc. The U.S. has such a broad range of fabulous foods. You could have ten three hundred page cookbooks, each filled with recipes, and barely scratch the surface.
I hope you get lots for all over the world.
Seeeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.