Chesapeak Bay blue crab, soft shell crab, and oysters.
Yeah that. In the deep south of Maryland we have STUFFED HAM also.
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Chesapeak Bay blue crab, soft shell crab, and oysters.
Shrimp and Grits are one of my favorite meals.
What is frogmore stew?
Yeah that. In the deep south of Maryland we have STUFFED HAM also.
breaded tenderloins. Coney dogs. roasted pork loin.
Jeff is from Indiana--must be pork. Slices of loin, pounded out thin, sometimes as big as a dinner plate, breaded, fried, served on a bun, with mayo and lettuce.
4me, I'm a little more than half way down the California coast, near Santa Barbara, and our regional dishes are much like yours with maybe more of a Mexican influence, being closer to the border.
For you, and us, there's just nothing better than a typical Santa Maria Barbecue . Tri Tip with homemade Pica de Gallo rules!
check this out.......
A taste of California history: Santa Maria Style barbecue | Gadling.com
Thanks for starting this thread.......so interesting.
I've only been here a few months, but it seems to me here it's less about the type of crab and more about it being cooked in Old Bay.Chesapeak Bay blue crab, soft shell crab, and oysters.