Here's a few:
Grits
Shrimp & grits
Crab boil
Gumbo
Jambalaya
Grits
Shrimp & grits
Crab boil
Gumbo
Jambalaya
And just maybe some magic mushrooms? ;-)....As for the West Coast? I'm with Abbie here. No idea whatsoever, but probably something to do with berries and weed/s!
You'll fit right in around here Lisa. Welcome.
California has a diverse reputation in the food department. The first thing that comes to mind is a cut of beef practically unknown to the rest of the country called Tri Tip. It's wonderful for what we call Santa Maria barbeque.
The southern part of the state has lots of influence from the flavors of Mexico, while the northern part of the state around San Francisco is well known for it's fabulous Pacific seafood, and cooking with California wine.
Hi, Lisa. That sounds like a fun project I have a few suggestions:
- meatloaf and mashed potatoes with brown gravy
- cioppino - fish stew from San Francisco, with crusty Italian bread
- chili and cornbread
- fried chicken with mashed potatoes and chicken gravy
- shrimp and grits - grits are similar to polenta and a similar dish was made by American colonists and by Native Americans before them.
- smoked pulled pork sandwich on a soft white bun with cole slaw on top and fries on the side
- a big ol' steak, grilled medium-rare, a baked potato with sour cream and chives and Caesar salad
Here's a site with more ideas and info about the different regions of the U.S.: American Regional Recipes - Exploring American Regional Recipes - Regional American Recipes
I don't necessarily agree with all of their suggestions, but some are good. Let us know what you decide to make.
And just maybe some magic mushrooms? ;-)
California can lay claim to the Cobb salad. 4meandthem said hot dogs, but even more American would be corn dogs. And then there are Buffalo Wings. Yup, you'll be busy googling this weekend! Have fun!
Here's a few:
Grits
Shrimp & grits
Crab boil
Gumbo
Jambalaya
As for the West Coast? I'm with Abbie here. No idea whatsoever, but probably something to do with berries and weed/s!
That would be the brownies, maybe?
LOL!
I have seen a few mentions of mac n'cheese. As a Brit by birth who grew up with mac n'cheese once a week at home and also as a regular school dish, I always thought of it as British. But I am happy to be corrected?
Someone mentioned burgers, which I had completely overlooked. That surely has to be one of the most well known and most borrowed of all American dishes.
Yankee Doodle went to town a-riding on a pony, stuck a feather in his cap and called it macaroni.......LOL!
I have seen a few mentions of mac n'cheese. As a Brit by birth who grew up with mac n'cheese once a week at home and also as a regular school dish, I always thought of it as British. But I am happy to be corrected?
Someone mentioned burgers, which I had completely overlooked. That surely has to be one of the most well known and most borrowed of all American dishes.
I'm with you. I've never considered mac & cheese to be an American dish, either. American folklore says that Thomas Jefferson brought it back from Paris, but that just sounds like folklore to me. Pasta with cheese sauce is a pretty common theme in Italy, and I'd be willing to bet that's where its origins are.I have seen a few mentions of mac n'cheese. As a Brit by birth who grew up with mac n'cheese once a week at home and also as a regular school dish, I always thought of it as British. But I am happy to be corrected?
I'm with you. I've never considered mac & cheese to be an American dish, either. American folklore says that Thomas Jefferson brought it back from Paris, but that just sounds like folklore to me. Pasta with cheese sauce is a pretty common theme in Italy, and I'd be willing to bet that's where its origins are.
When she moved to France, a crowd of friends, servants, and waiters accompanied her. The Florentine cooks who went with her brought the secrets of Italian cooking to France, including peas, beans, artichokes, duck in orange (canard a l’orange), and carabaccia (onion soup). The pastry makers, as Jean Orieux (a biographer of Caterina) wrote, especially demonstrated their innovative genius with sorbets and ice creams, marmalades, fruits in syrup, pastry making, and pasta.