Indiana’s Date of Statehood – December 11th, 1816

Indiana conjures up images of high school basketball, sprawling farms, and fields of corn as far as the eye can see. I also think of hearty meals and evenings on the porch swing, watching the sun set. And one thing that can be said for this meal, it was HEARTY but also delicious! A perfectly crispy fried pork tenderloin sandwich with a rich, creamy corn and bacon casserole and some zippy, vinegar-based tomato salad make a meal fit for a star athlete or a farm hand coming in to rest his weary bones.

Tips and Tricks

1. Always start cooking bacon in a cold pan. Place the raw bacon in a cold pan and then put the pan over medium-low heat. This will reduce oil splatter.
2. Never dump bacon grease down a drain. Collect it in a small container for later cooking use or dump the grease (AFTER IT HAS COOLED!) on several paper towels in the trash can.
3. I always use frozen corn kernels in recipes that call for fresh corn. Fresh corn is great, but it is VERY messy to get off the cob. Never used canned corn for fresh corn applications.
4. You can buy a whole pork tenderloin and carve it up, but I used boneless pork loin chops (it’s the same thing without the waste!)
5. The original recipe called for the seasonings to be mixed in with the milk and egg, but I mixed all of the seasonings together and rubbed it into the meat. This results in a better flavor as the spices stay on the meat instead of sinking to the bottom of the bowl in the wet portion of the breading process.

Traditional Indiana Breaded Pork Tenderloin Sandwich

• 4 (4 oz) Pork Tenderloin Chops, fat removed and pounded to 1/4″ thick
• 1 Egg, beaten
• 2 Tbs Milk
• 1/4 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/4 tsp Celery Salt
• 1/4 tsp Dried Marjoram
• 1/4 tsp Dried Oregano
• 1 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper
• 1 1/2 Cups Plain Breadcrumbs
• Peanut Oil, for frying
• 4 Kaiser Rolls
• Options Toppings: Mayonnaise, Ketchup, Mustard, Sliced Tomatoes, Lettuce, Pickles

Step 1: In a small bowl, whisk together the garlic powder, onion powder, celery salt, dried marjoram, dried oregano, salt, and pepper. Sprinkle each side of the flatten pork chops with the seasoning blend and gently run into the meat.

Step 2: In a medium bowl, whisk together the egg and milk.

Step 3: In a large bowl, add the breadcrumbs.

Step 4: Place a large skillet with high sides on the oven and add enough peanut oil that it comes halfway up the sides on the pan. Heat the oil on medium-low until it starts to shimmer.

Step 5: While the oil is heating, it is time to bread the pork. First, take a seasoned pork chop and dip it completely in the egg and milk mixture. Allow the excess to drip back into the bowl. Then, place the pork in the breadcrumbs and cover the cutlet completely. Gently shake off any excess. Repeat with the remaining pork portions.

Step 6: Once the pork is breaded and the oil is hot, add the cutlets gently to the hot oil, being sure to keep space between all pieces of meat. Fry in batches if necessary. Fry for 4 minutes and then gently flip the pork over and fry the other side for 4 minutes or until the outside is golden brown.

Step 7: Once cooked, remove the meat from the oil and allow to drain on a wire rack positioned over some paper towels.

Step 8: Once completed, place a piece of pork on a kaiser roll and top as you wish.

Step 9: Enjoy!

Hoosier Corn Casserole

• 1 lb. Bacon, cut into small pieces and cooked until crisp
• 1/2 Cup of Butter
• 1/2 Medium Yellow Onion, peeled and finely chopped
• 1/2 Cup Celery, finely chopped
• 1 Red Bell Pepper, stem and seeds removed, chopped
• 5 Tbs All-Purpose Flour
• 2 Cups of Sour Cream
• 2 lbs. Fresh or Frozen Corn Kernels
• Salt and Pepper, to taste
• Handful of Fresh Parsley, leaves only chopped for garnish

Step 1: Preheat the oven to 350 degrees.

Step 2: Place a large pot over medium heat. Once the pot is hot, add the butter and allow to melt. When the butter has melted, add the onions, celery, and bell pepper and cook, stirring frequently, until the vegetables are tender, about 10 minutes.

Step 3: Stir in the flour and mix to combine. Then, add the sour cream and stir until smooth.

Step 4: Add the corn and 3/4 of the cooked bacon to the pot and stir to thoroughly combine.

Step 5: Once combined, pour the corn mixture into a 9″ x 13″ casserole dish and sprinkle the remaining cooked bacon pieces evenly over the top.

Step 6: Place the casserole into the hot oven and bake for 45 minutes.

Step 7: Once baked, remove from the oven and garnish with fresh parsley.

Step 8: Serve hot.

Tomato Salad

• 2 Large Tomatoes, cut into small wedges
• 1 Green Bell Pepper, stem and seeds removed and sliced into strips
• 1/2 Sweet Onion, peeled and thinly sliced
• 1/4 Cup Apple Cider Vinegar
• 1 Tbs Water
• 1/2 tsp Dried Dill Weed
• 1/2 tsp Whole Mustard Seed
• Dash Salt
• 1 tsp Sugar
• Dash of Cayenne Pepper
• Dash of Freshly Ground Black Pepper
• 1/2 Cucumber, peeled, seeded, and thinly sliced

Step 1: In a medium bowl, place the tomato wedges, green pepper, and onion.

Step 2: In a small saucepan, whisk together the apple cider vinegar, water, dill weed, mustard seed, salt, sugar, cayenne pepper, and black pepper. Place the pan on high heat and bring to a boil. Boil at high heat for 1 minute.

Step 3: Once the liquid has boiled for 1 minute, remove it from the heat and immediately pout it over the tomato mixture. Stir to combine, cover, and place in the refrigerator overnight or at least 8 hours.

Step 4: Before serving, mix in the sliced cucumbers.

Step 5: Serve cold.

Fun Facts about Indiana: 1. Indiana produces more than 20% of the United States’ popcorn supply. In a typical year, almost half of all cropland in Indiana is planted in corn. 2. During Prohibition, the Al Brady and John Dillinger gangs were patrons of The Slippery Noodle Inn in Indianapolis, one of Indiana’s oldest bars, established in 1850. The gangs used the rear building (originally the horse stable) for target practice. Today, several bullets remain embedded in the lower east wall. 3. The first successful goldfish farm in the United States was opened in Martinsville in 1899. 4. Explorers Lewis and Clark set out from Fort Vincennes on their exploration of the Northwest Territory. 5. Marcella Gruelle of Indianapolis created the Raggedy Ann doll in 1914. 6. The first professional baseball game was played in Fort Wayne on May 4, 1871. 7. Santa Claus, Indiana receives over one half million letters and requests at Christmas time. 8. In 1862, Richard Gatling, of Indianapolis, invented the rapid-fire machine gun.

Louisiana’s Date of Statehood – April 30th, 1812

When it comes to flavor, it is hard to beat Cajun cuisine. Whether you are into spicy, rich, fresh, or some combination of the 3, the food of Louisiana has you covered! And, in tonight’s meal, we will explore all of those; spicy seafood jambalaya, fresh citrus salad, and a rich and velvety bread pudding. And, just FYI, I was eating the rum caramel sauce with a spoon before it ever got to the plate. Hurray for Louisiana! BAM!

Tips and Tricks

1. When making jambalaya (or any stew, for that matter) it is easier and cheaper to simply used pre-shucked oysters in a tub. They will cook down and you will lose the briny freshness of a raw, freshly-shucked oyster. Save the money and time. Buy the refrigerated tub.
2. You can use any kind of crab meat you like, but the best flavor for something like jambalaya is the claw meat. It is also the cheapest kind of crab meat you can buy in the refrigerated tubs.
3. Most grocery stores have a half-priced “day old” bread section. This is a great place to get the bread for the bread pudding. You want some bread that is a little drier, so it absorbs the custard.
4. You must be careful with grapefruit, as it can interact with many kinds of medications. The salad originally called for 1 grapefruit, but I substituted an additional orange.

Seafood Jambalaya

Serves 6-8

• 1 1/2 lbs. Raw Shrimp, peeled and de-veined
• 1 (8 oz.) Tub of Crab Meat
• 1 (8oz.) Tub of Oysters
• 1 Package Smoked Andouille Sausage, thinly sliced
• 1 1/2 Cups White Rice, prepared per package directions and set aside
• 1 Small Can Tomato Sauce
• 1 Medium Yellow Onion, peeled and chopped
• 1/3 Cup Fresh Parsley, leaves only chopped
• 1/3 Cup Shallots, peeled and chopped
• 1 Small Red Bell Pepper, chopped
• 1/3 Cup Vegetable Oil
• 1 tsp Garlic Powder
• 1 1/2 Cups Water
• Salt and Freshly Ground Pepper, to taste

Step 1: Place a large stock pot on the stove and turn the heat to medium-high. Once the pot is hot, add the 1/3 cup of vegetable oil. When the oil has heated and begins to shimmer, add the chopped yellow onion and cook, stirring frequently, until the onions just begin the turn a light brown, about 8-10 minutes.

Step 2: Add the shallots, red bell pepper, and garlic powder to the onions and stir to thoroughly combine. Cook for 10 minutes, stirring frequently.

Step 3: Add the sliced smoke sausage and tomato sauce to the pot and stir to combine. Cook for another 10 minutes, stirring frequently.

Step 4: Add 1 1/2 cups of water to the pot, stir, and increase the heat to medium. Once the pot starts to simmer, cook for 30 minutes, uncovered. Stir the pot occasionally to keep the bottom from burning.

Step 5: After 30 minutes, add the chopped parsley, oysters, shrimp, and crab meat to the pot and stir to combine. Cook for 15 minutes, stirring occasionally.

Step 6: Add the cooked rice, a cup at a time, and stir to thoroughly combine. Once all the rice has been added, cook for an additional 15 minutes, stirring occasionally.

Step 7: Once the jambalaya has cooked through, taste and add any salt and pepper, as desired.

Step 8: Serve hot.

Citrus Salad with Creamy Champagne-Orange Vinaigrette

Serve 4-6

Salad

• 2 Large Oranges, peeled and segmented
• 2 Tangerines, peeled and segmented
• 1 Avocado, peeled, pitted, and cut into cubes
• 1 Stalk of Celery, leaves and root removed and thinly sliced
• 1/4 Cup Sliced Almonds
• 1 Package of Mixed Salad Greens

Creamy Champagne-Orange Vinaigrette

• 1/2 Cup Sour Cream
• 2 Tbs Champagne Vinegar
• 2 Tbs Orange Juice
• 2 tsp Honey
• 1/2 tsp Salt

Step 1: Place all of the dressing ingredients in a small bowl and whisk to combine.

Step 2: In individual serving bowl place a handful of salad greens. Top each bowl of greens with equal amounts of orange segments, tangerine segments, and avocado chunks. Sprinkle the almonds over the salads.

Step 3: Serve cold with the creamy champagne-orange vinaigrette on the side.

Louisiana Bread Pudding

Serves 6

Bread Pudding

• 6 Large Eggs
• 2/3 Cup White Sugar
• 2 Cups Whole Milk
• 2 tsp Vanilla Extract
• 1 tsp Ground Cinnamon
• 1/8 tsp Freshly Grated Nutmeg
• 1 Large Loaf of French Bread, cut into 1-inch pieces

Sauce

• 2 Sticks of Salted Butter
• 1 Cup Light Brown Sugar, packed
• 1/4 Cup Dark Rum
• 2 Ripe Bananas, peeled and sliced

Step 1: Preheat the oven to 350 degree and grease an 8″ x 8″ pan.

Step 2: In a large bowl, whisk together the eggs, 2/3 cup white sugar, whole milk, vanilla, cinnamon and nutmeg until smooth and well, combined.

Step 3: Place a single layer of bread cubes in the greased pan. Pour about 1/3 of the custard mixture over the bread and allow it to soak in. Then, place another layer of bread cubes and pour over about 1/3 of the custard mixture. Place another layer of bread and pour the remaining custard mixture over the bread and allow it to be absorbed.

Step 4: Bake the bread pudding for 50-60 minutes, or until the tops are golden brown and a knife inserted into the middle comes out “sticky” not runny.

Step 5: Once baked, remove the bread pudding from the oven and allow it to rest, undisturbed, for 15-20 minutes in order for the custard to set.

Step 6: While the pudding is cooling, place a medium saucepan over medium heat. Add the 2 sticks of butter and brown sugar to the pan. Once the butter and brown sugar has melted and begins to bubble, add the rum and stir to combine.

Step 7: Add the sliced bananas to the sauce and stir. Cook until just heated through about 1-2 minutes.

Step 8: Remove the rum caramel sauce from the heat. Divide the bread pudding onto serving plates and cover generously with the warm caramel sauce.

Fun Facts about Louisiana: 1. Louisiana State Capitol Building is the tallest state capital in the United States. The building was inaugurated on May 16, 1931. It is 450 feet tall and has 34 stories. 2. President Thomas Jefferson purchased Louisiana from Napoleon Bonaparte in 1803. The purchase encompassed 530,000,000 acres of territory in North America that the U.S. purchased for $15 million. The purchase doubled the size of the United States. 3. Baton Rouge is the site of an important battle during the American Revolution — the only one that happened outside of the original 13 colonies. US forces forged an alliance with the Spanish forces to take down the British colony here. The decisive victory ended British hold of the Mississippi River. 4. Louisiana leads other U.S. states in the production of crayfish and shrimp. 5. Elvis Presley often went to the Shreveport store of Southern Maid to get some donuts before going to the Louisiana Hayride Show. In fact, he sang the jingle for the brand in 1954. This is the only commercial endorsement he ever did throughout his whole career. 6. The longest bridge over a body of water in the world is across Lake Pontchartrain and is 24 miles long. 7. Louisiana produces 24% of the nation’s salt, the most in the country. 8. The first opera performed in America took place in 1796 in the French Quarter of New Orleans, LA.

Ohio’s Date of Statehood – March 1st, 1803

This was a meal near and dear to my heart. I may be from Pennsylvania originally, but my family came over from the Old Country (Czechoslovakia, Hungary, etc.) So, the food of my childhood, especially when we got to go back and visit my grandparents and aunt, was pierogis, cabbage and noodles, and kielbasa. So, imagine my excitement when I found out that much of Ohio’s cuisine is Polish in nature (they are even famous for something called a Polish Boy, which is a grilled hot dog covered in French fries, BBQ sauce, and cole slaw.) I finally got to try my hand at making homemade pierogi, which (if I do say so myself) was 100% WORTH IT! A trip to Ohio was like a trip to see family. And what more could you want from a meal!?!

Tips and Tricks

1. When making mashed potatoes, test for doneness by taking a small piece and smash it with a fork. If it tastes/feels sandy or doesn’t mash easily, let it cook some more.
2. The trick to soft, sweet cabbage is low, slow cooking. High heat makes cabbage tough and increases the sulfur smell that many people hate about cooking cabbage. Don’t rush this dish.
3. Homemade pierogi freezes very well. Place your fresh, unboiled pierogi on a baking sheet and place in a freezer for 30 minutes or until solid. Then, transfer to a freezer bag. These pierogis will be good in the freezer for 3 months. When cooking them, no need to defrost! Boil them per the instructions below and saute in butter and onions.
4. Any kielbasa will work for this, but I prefer the taste of Beef Kielbasa.
5. The best way to get even dough portions without weighing everything is to keep dividing the dough in half. For example, the dough below makes 24 pierogis. So, take the dough and divide in half. Then, take 1 portion of dough and roll it into a log (this amount of dough will make 12 portions.) Divide the dough in half again and then again. Then, the piece you have is 3 portions, cut it into equal thirds. It is easier to eyeball portion size this way.

Potato and Cheese Pierogi

Makes 2 Dozen

Dough

• 2 Cups All-purpose Flour
• 1/2 tsp Salt
• 2 Tbs Butter, melted
• 1 Cup Warm Water

Filling

• 4 Medium Russet Potatoes, peeled and cut into 2-inch chunks
• 1 tsp Salt
• 1 Medium Yellow Onion, peeled and chopped
• 1/4 Cup Butter
• 1/2 Cup Shredded Sharp Cheddar Cheese
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper

Too Cook

• 4 Tbs Butter
• 1 Yellow Onion, peeled, halved, and thinly sliced

Step 1: Start by making the filling. Place the chunks of potatoes in a large sauce pan and cover with just enough cold water to cover the potatoes. Add the 1 tsp of salt to the pot. Place the pot on stove and turn the burner to high. Once the water boils, cover and reduce the heat to medium. Cook for 15 minutes or until the potatoes are tender.

Step 2: Once cooked, drain the potatoes and discard the cooking liquid. Place the hot potatoes in a large bowl and mash with a fork or potato masher. Once mashed, add the 1/2 cup of shredded Cheddar cheese and stir to thoroughly combine. Set aside.

Step 3: Place a large skillet over medium heat. Once the pan is heated, add the 1/4 cup of butter and allow it to melt. When the butter is melted, add the chopped yellow onion and 1/4 tsp of salt. Cook the onion, stirring frequently, for 5 minutes or until they are soft and translucent.

Step 4: Once cooked, add the onions and butter from the skillet to the mashed potatoes. Stir until thoroughly combined. Set the filling aside in the refrigerator until it is chilled.

Step 5: When the filling has cooled and down, it’s time to make the dough. In the large bowl of a stand-mixer whisk together the 2 Cups of flour and 1/2 tsp Salt. Add the melted butter and water and mix on low, scraping the sides occasionally, until the dough is smooth.

Step 6: Remove the dough from the bowl and shape into a ball. Allow the dough to rest, covered, for 10 minutes.

Step 7: Divide the dough in half. Take 1 portion of dough and roll it out into a log. Cut that into 12 equal portions. Repeat the process until you have 24 equal portions of dough.

Step 8: Lightly flour a large baking sheet. This is where you will set the completed pierogi once they are assembled.

Step 9: Take 1 dough portion and roll it into a ball. Using a rolling pin, roll the dough ball out into a flat circle, about 4 inches across. Place a full Tbs of cooled filling in the center of the dough circle. Pull one side of dough over the filling and press the edges together to make a sealed, half-circle. Place the finished pierogi onto the floured baking sheet.

Step 10: Repeat step 9 until all pierogi are made.

Step 11: Place a large pot of water on high heat and bring the water to a boil. Once boiling, add about 6 pierogis at a time to the pot, gently stirring to make sure they do not sink and stick to the bottom. Once the pierogis float, boil for an additional 3-5 minutes. Once cooked, remove the pierogi from the water with a slotted spoon and place them on a wire rack to drain while you boil the others.

Step 12: Once all of the pierogis are boiled, place a large skillet on medium heat. When the pan is hot, add the 4 Tbs of butter and allow to melt. Once melted, add the thinly sliced onions and cook, stirring frequently, for 5 minutes or until the onions start to turn a golden brown.

Step 13: When the onions start to brown, push them to the outside edges of the pan and lay as many pierogi as will fit, laying flat, on the hot buttered surface. Cook for 4 minutes, or until the pierogi get some golden brown color on the dough. Flip them over and fry for 4 minutes on the other side.

Step 14: When both sides of the pierogis are golden brown and crisp, remove them from the pan and place them on serving plates. Cover them with plenty of the buttery fried onions.

Step 15: Serve hot.

Polish Kielbasa and Cabbage

Serves 4-6

• 3 Tbs Unsalted Butter
• 1 Large White Onion, peeled and chopped
• 1 Medium Green Cabbage, outer leaves removed, cored, quartered, and shredded
• 4 Cloves of Garlic, peeled and diced
• 2 Medium Apples, peeled, cored, and chopped (I used Fuji Apples)
• 1 Package Polish Kielbasa, sliced into thin rounds
• 1/2 tsp Freshly Ground Pepper
• 1/4 tsp Salt

Step 1: Place a large pot on medium-low heat. Once the pot is hot, add the 3 Tbs of butter and allow it to melt. Once melted, add the chopped onion and salt and cook for 10 minutes, stirring frequently.

Step 2: Once the onions are soft and translucent, add half of the shredded cabbage, the chopped apples, and the diced garlic. Stir to thoroughly combine and reduce the heat to low (as low as your stove top will go.) Cook for 15 minutes, uncovered, being sure to stir a few times so nothing sticks to the bottom.

Step 3: After 15 minutes, add the rest of the cabbage to the pot, mix well, cover, and cook for 1 hour, stirring occasionally.

Step 4: After 1 hour, add the sliced kielbasa and ground black pepper. Stir to combine, recover, and cook for 45 more minutes, stirring occasionally.

Step 5: At the end of this cooking time the cabbage should be soft and there should be quite a bit of liquid at the bottom.

Step 6: Serve hot as is or with egg noodles.

Fun Facts about Ohio: 1. The first ambulance service was established in Cincinnati in 1865. 2. Cleveland boasts America’s first traffic light. It began on Aug. 5, 1914. 3. Ohio is known as “The Mother of Presidents” due to its knack for producing POTUSes: seven of our 45 presidents have hailed from there. For those playing along at home, that would be Ulysses S. Grant, Rutherford B. Hayes, James A. Garfield, Benjamin Harrison, William McKinley, William Howard Taft, and Warren G. Harding. William Henry Harrison was born in Virginia but settled in Ohio. 4. Before the Boston Red Sox, there were the Cincinnati Red Stockings. Founded in 1869, they were the first professional baseball team. 5. The state houses the world’s largest cuckoo clock. The giant, fully functional structure is appropriately located in Sugarcreek, the “Little Switzerland of Ohio.” 6.  In 1879, Cleveland became the first city to be lighted by electricity.

Tennessee’s Date of Statehood – June 1st, 1796

There are some days when you’re in the mood for a crisp, cold salad. Light and refreshing! But then there are some days when all you want is the perfect hot and crispy fried chicken. You want to bask in the glory of old-fashioned comfort food. Well friends, look no further than the borders of Tennessee! This meal had it all; chicken fried to juicy perfect covered in some SPICY sauce, tender greens, and velvety-rich creamed corn. It was a meal truly worth of a nap! Delicious!

Tips and Tricks

1. The secret to perfectly crunchy but not greasy fried chicken is temperature control. So, it is very important that you stay by the frying pan and watch the thermometer the WHOLE time and adjust the heat up and down as needed to keep the temperature in a VERY small range (320-325 degrees.)
2. In order to do #1 above, make ALL your side dishes ahead of time.
3. After frying ANYTHING, remove the item from the oil and let it drain on a wire rack that is placed over several layers of paper towels. Never drain anything ON paper towels or newspaper, because that allows the food to sit in the oil and become soggy.
4. Do not be tempted to crowd the pan to fry everything at once. The chicken will still be hot and delicious even if you have to fry in two different batches.
5. When making the dip and dredge for the chicken, I like to use a loaf pan for the dry dredge. It’s an easy way to keep the flour in a concentrated place.
6. Using pre-cut greens is fine but be advised that you will end up with a lot of stems. Cleaning and cutting your own greens is time consuming, but you will have more greens and less stem.
7. You can fry any part of the chicken you like, but my favorite is chicken thighs. It is basically white meat that stays moister longer than breast meat. It is also more forgiving when it comes to over-cooking.

Nashville Hot Chicken

Serves 4-6

Dry Brine

• 3 lbs. Chicken Thighs, bone-in and skin-on
• 1 Tbs Salt
• 1 1/2 tsp Freshly Ground Black Pepper

Dip

• 1 Cup Whole Milk
• 2 Eggs
• 1 Tbs Hot Sauce (I used Franks Red Hot)

Dredge

• 2 Cups All Purpose Flour
• 2 tsp Salt

Spicy Sauce

• 1/2 Cup Crisco
• 2 Tbs Cayenne Pepper
• 1 Tbs Light Brown Sugar, packed
• 1/2 tsp Paprika
• 1/2 tsp Garlic Powder
• 3/4 tsp Salt
• 1 tsp Freshly Ground Black Pepper

Other

• Vegetable Oil, for frying
• Dill Pickle Slices, for serving

Step 1: In a large bowl, toss the chicken thighs with the 1 Tbs of salt and 1 1/2 tsp of black pepper until the meat is evenly seasoned. Cover the bowl and refrigerate the chicken overnight.

Step 2: Once the chicken has been dry-brined, remove it from the bowl and pat dry. Add a large amount of vegetable oil to a large skillet with high sides the oil should come up about halfway up the sides. I find 1 large 48 oz. container of vegetable oil is enough to fry all the chicken.) Place a probe thermometer in the oil and turn the heat to medium-low.

Step 3: While the oil is heating slowly, it’s time to make the dip and the dredge. In a wide bowl, whisk together the 1 cup whole milk, 2 eggs, and 1 Tbs hot sauce until well combined. Set aside. In a shallow dish or loaf pan, whisk together the 2 Cups of all-purpose flour and the 2 tsp salt. Set this next to the dip bowl.

Step 4: Take a chicken thigh and dredge it in the flour mixture. Gently shake off any excess flour. Then, dip the floured chicken thigh in the egg/milk mixture. Then take the wet chicken thigh and dredge it again in the flour mixture, be sure to gently shake off the excess.

Step 5: When the probe thermometer says that the oil has reached 320 degrees, add the chicken. 3 lbs. of chicken thighs is about 6 thighs, so fry 3 at a time, if you pan can handle that amount without overcrowding. Keep the oil temperature between 320 and 325 by lower and raising the temperature as needed throughout the frying.

Step 6: Fry the chicken thighs for about 12 minutes per side, or until the outside is a deep golden brown and the internal temperature near the bone shows the meat at 165 degrees. When the chicken is cooked through, remove the meat from the pan with a slotted spoon and allow the chicken to drain on a metal rack placed over paper towels.

Step 7: While the chicken is draining, place a small sauce pan with the 1/2 cup of Crisco, cayenne pepper, brown sugar, salt, pepper, paprika, and garlic powder over medium heat. Once the Crisco has melted (it will do some very quickly) whisk all of the ingredients together to make the spicy sauce. Once the sauce has been thoroughly mixed, brush it generously over the hot fried chicken and serve with pickles.

Tennessee Turnip Greens

Serves 4-6

• 2 lbs. Turnip Greens, washed, stems removed, and chopped
• 1 Tbs Canola Oil
• 3 Slices Smoked Bacon, chopped
• 1 Small Yellow Onion, peeled and chopped
• 1 Cup Diced Country Ham
• 1/2 tsp Crushed Red Pepper
• 1/8 Cup Honey
• 1/3 Cup Apple Cider Vinegar
• 3 Cups Water
• Salt and Black Pepper, to taste

Step 1: Place a large stock pot over low heat. Once the pot is hot, add the canola oil. When the oil is heated and starts to shimmer, add the bacon and cook for 5 minutes, stirring occasionally.

Step 2: Increase the heat to medium-high and add the chopped onions. Cook the onions, stirring frequently, until they are soft and translucent, about 5 minutes.

Step 3: Add the diced ham, crushed red pepper, honey, vinegar, and 3 cups of water. Stir to combine and bring to a boil.

Step 4: Add the chopped turnip greens to the pot and reduce the heat to low. Cook, uncovered, for 4 hours. Stir occasionally and add water as needed to keep a few inches of water at the bottom of the pot.

Step 5: Once the greens have cooked down, add salt and pepper to taste.

Creamed Corn

Serves 4-6

• 5 Cups Corn Kernels, fresh or frozen (do not use canned corn)
• 1 Cup Sugar
• 2 Tbs Salt
• 3 Cups Water
• 1/2 Stick Unsalted Butter
• 1/2 Cup Heavy Cream
• Salt and Pepper, to taste

Step 1: Put 2 cups of corn kernels in one pot and 3 cups of corn kernels in another pot.

Step 2: To the pot with 2 cups of corn add 1 1/2 cups of water, 1/4 cup of the sugar, 1/2 Tbs salt.

Step 3: To the pot with 3 cups of corn add 1 1/2 cups of water, 3/4 cups of sugar, 1 1/2 Tbs salt.

Step 4: Place both pots on the stove on medium heat. Stir to combine and bring the pots to a boil.

Step 5: Once the liquid is boiling, remove the pot with the 3 cups of corn from the heat, drain and discard the cooking liquid, return the corn to the pot, add 1/4 stick of butter, and set aside.

Step 6: Remove the pot with the 2 cups of corn from the heat, drain and discard the cooking liquid, return the corn to the pot, add 1/4 stick of butter and heavy cream. Put the pot back on the medium heat burner and bring the liquid to a boil stirring to melt the butter.

Step 7: Once the liquid starts to boil, remove from the heat and puree in a blender or food processor.

Step 8: Add the pureed corn to the pot with the 3 cups of whole corn. Stir to thoroughly combine and season with salt and pepper, to taste.

Step 9: Serve hot.

Fun Facts about Tennessee: 1. Andrew Johnson held every elective office at the local, state, and federal level, including President of the United States. He was elected alderman, mayor, state representative, and state senator from Greeneville, TN. He served as governor and military governor of Tennessee and United States congressman, senator, and vice president, becoming President of the United States following the assassination of Abraham Lincoln. He was also the President to be impeached. 2. There are more horses per capita in Shelby County than any other county in the United States. 3. Hattie Caraway (1878-1950) born in Bakersville became the first woman United States Senator. 4. The Tennessee Aquarium is the largest facility of its kind to focus on fresh water habitat. It features 7,000 animals and 300 species of fish, birds, reptiles, amphibians, and mammals. 5. Nashville’s Grand Ole Opry is the longest continuously running live radio program in the world. It has broadcast every Friday and Saturday night since 1925. 6. Tennessee has more than 3,800 documented caves. 7. The name “Tennessee” originated from the old Yuchi Indian word, “Tana-see,” meaning “The Meeting Place.”

Kentucky’s Date of Statehood – June 1st, 1792

When you think about Kentucky culinary traditions, I bet your first thought is to fancy hats and mint juleps. But really, your mind should turn the Brown Hotel in Louisville. The Kentucky Hot Brown was one of two signature sandwiches created by chefs at the Brown Hotel shortly after its founding in 1923. It was created to serve as an alternative to ham and egg late-night suppers for the hungry dance patrons. So, an iconic and sumptuously rich dish was created to keep flappers fueled up for all the dancing and partying during the roaring twenties. Pair that with a fresh, local salad dressed with some famous Kentucky bourbon (in the form of a vinaigrette of course) and you’ve got a meal fit for a Triple Crown.

Tips and Tricks

1. If you don’t have individual oven safe dishes, you can make them with aluminum foil. This is true any time you have a dish that is too large for what you want to make.
2. If you don’t want to go through the trouble of roasting your own turkey breast, then you can use thick sliced deli style turkey. I used Kentucky Legend Sliced Deli Turkey and it was delicious!
3. Often a recipe will be call for a neutral oil. Examples of neutral oil are: vegetable oil, canola oil, grapeseed oil, and sunflower oil.
4. I always choose freshly grated nutmeg over the already ground kind you buy in the store. Buying whole nutmeg and only grating as much as you need at a time is the best way to get the most flavor.

Kentucky Hot Brown

Serves 2

• 4 Tbs Butter
• 1/3 Cup All-Purpose Flour
• 1 Cup Heavy Cream
• 1 Cup Whole Milk
• 1/2 Cup Pecorino-Romano Cheese, please extra for garnish
• 1/8 tsp Freshly Grated Nutmeg
• Salt and Pepper, to taste
• 1 lb. Sliced Roasted Turkey Breast
• 4 Slices of Texas Toast
• 4 Slices of Bacon, cooked until crisp
• 2 Roman tomatoes, sliced
• Dash of Paprika, for garnish
• Freshly Chopped Parsley, for garnish

Step 1: Preheat the oven to 350 degrees.

Step 2: Place a medium sauce pan on the stove over medium-low heat. Once the pan is hot, add the butter and allow it to melt. When the butter has completely melted, slowly whisk in the flour until a thick paste (roux) is formed. Cook the roux for 2 minutes, stirring constantly.

Step 3: Whisk in the heavy cream and whole milk to the roux and increase the heat to medium. Cook for 2-3 minutes, stirring constantly, until the liquid starts to simmer.

Step 4: Remove the pan from the heat and slowly whisk in the Pecorino-Romano cheese until it is smooth. Add in the salt, pepper, and nutmeg and stir to thoroughly combine. Set the Mornay sauce aside.

Step 5: Place 1 piece of Texas Toast in each oven-safe dish (or aluminum foil dishes set on a large baking sheet.) Then, take the other two pieces of Texas toast and cut each one from corner to corner. Place two triangles around each whole piece of toast, so each serving of Hot Brown looks like an oval with two pointed ends.

Step 6: Start with 1 of the dishes with the Texas toast. Take half of the turkey and layer it on top of the toast slices. Then, take the slices of 1 of the Roma tomatoes and lay that over the turkey. Pour half of the Mornay sauce over everything in that dish and sprinkle with some extra cheese. Repeat this process with the other oven-safe dish until 2 Hot Browns have been made.

Step 7: Place the Hot Browns in the oven and bake for 25-30 minutes, or until the cheese starts to brown and bubble.

Step 8: Remove the dishes from the oven and place two strips of crispy bacon on top of each Hot Brown, in an X. Sprinkle each with paprika and fresh parsley.

Step 9: Serve hot.

Peach and Gorgonzola Green Salad with Bourbon Vinaigrette

Serves 4

Salad

• 1/2 Cup Pecan Halves
• 3 Bacon Slices, cooked crispy and crumbled
• 1 Package Mixed Greens
• 2 Large Peaches, pitted and sliced
• 1 Small Red Onion, peeled, halved, and thinly sliced
• 1/4 Cup Gorgonzola Cheese, crumbled

Dressing

• 3 Tbs Apple Cider Vinegar
• 2 Tbs Light Brown Sugar
• 1 1/2 Tbs Kentucky Bourbon
• 1 tsp Dijon Mustard
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper
• 1/3 Cup Canola Oil

Step 1: In a small bowl, whisk together the dressing ingredients until well combined.

Step 2: Divide the mixed greens into individual salad bowls and to each serving equally with peaches, Gorgonzola, red onions, bacon and pecans.

Step 3: Serve cold with the dressing on the side.

Fun Facts about Kentucky: 1. Mammoth Cave is the world’s longest cave and was first promoted in 1816, making it the second oldest tourist attraction in the United States. Niagara Falls, New York is first. 2. Kentucky is the state where both Abraham Lincoln, President of the Union, and Jefferson Davis, President of the Confederacy, were born. They were born less than one hundred miles and one year apart. 3. The song “Happy Birthday to You” was the creation of two Louisville sisters in 1893. 4. Teacher Mary S. Wilson held the first observance of Mother’s Day in Henderson in 1887. It was made a national holiday in 1916. 5. The public saw an electric light for the first time in Louisville. Thomas Edison introduced his incandescent light bulb to crowds at the Southern Exposition in 1883. 6. You can find the World Peace Bell in downtown Newport across from the county courthouse. Weighing in at a total of 66,000 pounds, the bell has been recognized as the world’s largest free-swinging bell.

Vermont’s Date of Statehood – March 4, 1791

What do you think of when you think about Vermont? I think of maple syrup, mountains that go on forever, and fresh air. I see Vermont as a beautiful gem of a state with a simple, but refined palate. And this meal surely FEELS like a farmer’s market field day! Fresh produce and clean flavors make this a must have farm-to-table experience. It’s also the first time I’ve ever made a galette, but I can assure you that I will be experimenting many more times with this fantastic pan-less pie!

Tips and Tricks

1. When making chicken dishes, use chicken thighs if you can. They are a really nice middle ground between white meat (which can be dry) and dark meat (which can be greasy or gamy.) PLUS, chicken thighs are VERY forgiving. You can overcook them and they remain tender and delicious!
2. When you are making any kind of dough, a good indicator of whether or not you need more moisture is the EDGE test. Take your dough and form it into a relatively flat disk (just with your hands, no need to be precise.) Now, lay the dough disk on a clean counter and start to press it flat with your hands or a rolling pin. Do the edges of the dough immediately crack? If so, your dough is too dry. Add a little bit of liquid (water, milk, oil…whatever you are using) and mix it thoroughly. When you are able to do that first press on the edges without it cracking, you have enough liquid.
3. Beets can STAIN everything in sight if you aren’t careful! Clean up beet juice immediately, store sliced beets in a separate container from everything else and wash your hands with soap and water after preparing beets. Otherwise, that juice will dye everything a delightful red.
4. Don’t just throw away those juiced lemons, put them to good use. Tossing a lemon half or two down a garbage disposal and running it (with plenty of hot water of course) is a great way to clean and freshen your sink’s drain!

Vermont Maple Chicken

Serves 4

• 4 Boneless, Skinless Chicken Thighs
• 1/4 Cup Butter, melted
• 1/2 Cup Vermont Maple Syrup
• Juice of 1/2 Lemon
• Zest from 1/2 Lemon
• 1 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper
• 1/4 Cup Sliced Almonds

Step 1: Preheat the oven to 400 degrees.

Step 2: Grease a shallow baking dish and place the chicken thighs inside it, begin sure that chicken isn’t touching.

Step 3: In a small bowl, whisk together the melted butter, maple syrup, lemon juice, lemon zest, salt, pepper, and sliced almonds. Once this mixture is well combined pour it evenly over the chicken thighs.

Step 4: Place the dish, uncovered, in the hot oven and bake for 30-45 minutes, or until the internal temperature of the chicken reaches 165 degrees.

Step 5: Remove the dish from the oven and place the chicken thighs on serving plates. Spoon the sauce over each piece of chicken and serve hot.

Beet and Sweet Potato Galette

Serves 8

Dough

• 2 Cups All-Purpose Flour
• 1 tsp Salt
• 2 Sticks of Butter, softened
• 3 Tbs Ice Water

Filling

• 8 oz Package of Goat Cheese, room temp and mixed until spreadable
• 1 Large Sweet Potato, scrubbed, peeled, and cut into 1/8-inch thick slices
• 1 Large Red Beet, scrubbed, peeled and cut into 1/8-inch thick slices (set aside in its own bowl)
• 3 Sprigs of Fresh Thyme, leaves only
• Salt and Pepper, to taste
• 1 Tbs Butter, cut into small pieces

Step 1: Preheat the oven to 375 degrees.

Step 2: In a large bowl, whisk together the flour and salt. Add the 2 sticks of butter to the flour and, using your hands, rub the butter into the dry ingredients until the butter is fully incorporated and the flour looks coarse, like cornmeal.

Step 3: Add the ice water and mix until the dough comes together. Knead the dough with your fingers for 2-3 minutes, or until the dough is smooth and well combined.

Step 4: Shape the dough into a flat disk. Place the disk onto a piece of parchment and, using a rolling pin, roll out to a circle that is 1/4-inch thick.

Step 5: Carefully move the parchment and dough disk to a large baking sheet.

Step 6: Spread the room temperate goat cheese evenly on the dough, leaving an untouched 1-inch boarder of dough around the outside edge. Alternate slices of beet and sweet potato on top of the goat cheese until you run out of vegetables. Several layers of beets and sweet potato are ok.

Step 7: Gently fold the bare edge of dough inwards over the filling, working around the entire circle. Season the top of the galette with salt, pepper, and fresh thyme leaves. Dot the top of the galette with the remaining 1 Tbs of butter.

Step 8: Place the baking sheet into the hot oven and bake for 1 hour or until the vegetables are cooked through and the crust is golden brown.

Step 9: The galette can be served warm from the oven or allowed to cool.

Garlic and Lemon Butter Green Beans

Serves 4

• 1 lb. Fresh Green Beans, ends trimmed
• 1 Tbs Butter
• 4 Cloves of Garlic, peeled and minced
• Juice of 1/2 Lemon
• Salt and Pepper, to taste

Step 1: Bring a large pot of water to a boil over high heat.

Step 2: Add the trimmed green beans to the boiling water and cook for 5 minutes.

Step 3: When the beans are just tender, remove them from the water and allow to dry.

Step 4: Place a large skillet over medium heat. Once the pan is hot, add the butter. When the butter is melted add the minced garlic and sauté for 30 seconds, or until it starts to turn golden brown.

Step 5: Add the lemon juice to the pan and stir.

Step 6: Remove the pan from the heat and add the cooked green beans. Toss the beans to thoroughly coat them in the lemon butter. Season with salt and pepper.

Step 7: Serve hot.

Fun Facts about Vermont: 1. Vermont became the 14th state in 1791; it was the first admitted after the thirteen colonies. Before that, it was its very own country. Founded in 1777, the Vermont Republic operated a post office, issued its own currency called Vermont coppers, and abolished slavery. 2. It takes about 40 years for a sugar maple to grow large enough—at least 10 inches in diameter—to tap. Then it takes some 40 gallons of sap to produce a single gallon of syrup. 3. The Von Trapp family that inspired The Sound of Music moved to Stowe, Vermont in 1942. Descendants are still running a family ski lodge. 4. It was the first to grant women partial voting rights (in 1880), abolish slavery (as a republic and a state), and legislate same-sex marriage.

Rhode Island’s Date of Statehood – May 29th, 1790

Rhode Island may be small, but it packs quite a seafood wallop! They have an annual seafood festival that celebrates all that the ocean has to offer including clams! So, we had to try a Rhode Island seafood staple, the STUFFIE. Alongside our stuffed clams we will also celebrate the Italian heritage of Rhode Islanders with spinach pies. And lastly, we pay homage to the fertile ground with some tender braised carrots. Rhode Island may be small, but it is mighty! Mighty tasty!

Tips and Tricks

1. Quahog clams are traditional for Stuffies. However, these large clams can be hard to find outside of New England. So, any large clams can be used. I used Mahogany Clams.
2. Here is how to choose, store, and clean clams:
   • Never select a clam that is already open or chipped, broken, or damaged in any way. When you tap a clam’s shell, it should react and begin to close. Make sure to immediately unwrap them at home, so they can breathe, and store them in a cool area.
   • Soak your clams for 20 minutes in fresh water just before cooking. As the clams breathe, they filter water. When the fresh water is filtered, the clam pushes salt water and sand out of their shells. After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. Instead of pouring the clams and water into a strainer, pull the clams out of the water. Sand has sunk to the bottom of the bowl; pouring the water into a strainer will pour it back over the clams.
   • Once the clams have been soaked, use a firm brush and scrub off any additional sand, barnacles, or other oceanic attachments.
   • Clams will open once cooked. Discard any clams that don’t open.
3. You can make your own pizza dough, but most grocery stores sell refrigerated pizza dough in the deli section which will work just fine for these recipes.
4. When cooking with wine, buy a kind of wine that you want to drink. It doesn’t make sense to cook with a wine you don’t like the flavor of, since that is what you are imparting to your food.
5. Be advised that, while most of the alcohol in wine will cook out, it will never be ALL gone. So, please be aware that if you choose to cook with wine or any other alcohol, it will NEVER be 100% alcohol free. This is important to know for anyone with religious or health related alcohol restrictions.

Rhode Island Style Stuffed Clams (Stuffies)

Serves 4

• 1 Bag (about 2 lbs.) of Quahog or Other Large Clam, soaked in fresh water for 20 minutes and scrubbed
• 6 Cups Water
• 1/4 Cup Butter
• 1/2 Link of Linguiça Sausage, finely chopped
• 1/2 Yellow Onion, peeled and finely chopped
• 1 Stalk of Celery, root and leaves removed and finely chopped
• 1/2 Red Bell Pepper, stem and seeds removed and finely chopped
• 1 Small Baguette, stale and chopped in coarse breadcrumbs (3 Cups)
• 2 tsp Fresh Thyme, leaves only chopped
• 1 Tbs Fresh Parsley, finely chopped
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper
• 1 Lemon, cut into wedges for serving

Step 1: Preheat oven to 400 degrees.

Step 2: Place the clams in a large pot and add the 6 cups of water. Cover and bring to a simmer over high heat. Once the water starts to bubble, reduce the heat to medium and cook until the clams are open, about 3 minutes. Remove the pot from the heat.

Step 3: With a slotted spoon, remove the cooked clams from the water and set them aside in a large bowl to cool. Reserve the clam cooking liquid. Discard any clams that are not opened.

Step 4: Once the clams are cool enough to handle, remove the meat from the shells. Finely chop the clam meat and set aside. Pull apart the clam shells and place them, smooth side up, in neat rows on an aluminum foil lined pan.

Step 5: Place a large skillet with high sides on medium heat. Once the pan is hot, add the butter and allow it to melt. When the butter has melted, add the finely chopped sausage. Cook the sausage in the butter for 2 minutes, or until the sausage crisps and releases its reddish oil. Using a slotted spoon, remove the cooked sausage from the pan and allow it to drain on a paper towel-lined plate.

Step 6: Return the pan to the heat and add the onion, celery, and red bell pepper. Stir to coat the vegetables in the hot oil and cook, stirring frequently until the vegetables are soft, about 8 minutes. Once they are soft, remove the pan from the heat.

Step 7: Add the chopped clam meat, cooked sausage, breadcrumbs, thyme, and 1 Cup of the reserved clam cooking liquid to the skillet. Return the skillet to medium heat and fold to combine all of the ingredients. Cook this for about 1 minute, until everything is heated through. The stuffing should be moist enough to hold together if pressed. If it is too dry, add small amounts of the remaining clam broth until the stuffing is just moist, not wet. Once the stuffing is heated through and a good consistency, add the parsley, salt, and pepper and stir to combine.

Step 8: Divide the stuffing among the clam shells press it lightly into mounds (about 1/4 cup or less.) Bake the stuffies in a hot oven for 20 minutes, or until the tops are golden brown and sizzling.

Step 9: Once cooked, divide the stuffed clams among the serving plates and garnish with a lemon wedge.

Spinach Pies

Serves 4

• 1 lb. Pizza Dough
• 2 9 oz. Boxes of Frozen Spinach, thawed with all extra water pressed out
• 1/3 Cup Sliced Black Olives, drained
• 3 Cloves of Garlic, finely minced
• 3 Tbs Olive Oil
• 6 oz Fresh Mozzarella, sliced into 4 rounds
• Salt and Pepper, to taste
• Olive oil, to brush on the dough

Step 1: Preheat the oven to 450 degrees.

Step 2: In a medium bowl, mix the spinach, black olives, garlic, 3 Tbs olive oil, salt, and pepper until thoroughly combined.

Step 3: On a lightly floured surface, roll the pizza dough out in a rectangle until it is very thin. Divide the dough into 4 equal smaller rectangles.

Step 4: Take 1/4 of the spinach filling and place it in the middle of one of the dough portions. Spread the filling out, leaving 1 inch of dough uncovered all along the edges. Place a portion of mozzarella cheese in the center of the spinach filling. Then, carefully take one of the short sides of dough and fold into over until it meets the other short side of dough. Press or twist the dough together along the edges to seal the spinach pie into a turnover or calzone shape.

Step 5: Place the pies on a lightly greased baking sheet. Brush the dough all over with olive oil.

Step 6: Bake in a hot oven for 14-15 minutes, or until the tops turn golden brown.

Step 7: Serve hot.

Braised Carrots

Serves 4

• 2 lbs. Young Carrots, scrubbed and greens trimmed
• 3 Cups Vegetable Stock
• 1 Cup Dry White Wine (I used a good Pinot Grigio)
• 2 Large Garlic Cloves, peeled and smashed
• 4 Sprigs Fresh Thyme
• 1 Bay Leaf
• 6 Whole Black Peppercorns
• Salt and Pepper, to taste

Step 1: Preheat the oven to 375

Step 2: Place the carrots in a single layer in a roasting pan.

Step 3: Add the vegetable stock, white wine, smashed garlic, black peppercorns, salt and ground pepper to the carrots. Cover the roasting pan with aluminum foil and place in a hot oven.

Step 4: Cook for 1 hour, or until the carrots are very tender.

Step 5: Remove the carrots from the liquid and serve warm, with some braising liquid drizzled over them.

Fun Facts about Rhode Island: 1. Rhode Island is the smallest state in size in the United States. It covers an area of 1,214 square miles. Its distances North to South are 48 miles and East to West 37 miles. 2. Rhode Island was the last of the original thirteen colonies to become a state. 3. Judge Darius Baker imposed the first jail sentence for speeding in an automobile on August 28, 1904 in Newport. 4. The first circus in the United States was in Newport in 1774. 5. The era know as The Industrial Revolution started in Rhode Island with the development and construction in 1790 of Samuel Slater’s water-powered cotton mill in Pawtucket. 6. Rhode Island founder Roger Williams established the First Baptist Church in America in 1638. The existing structure was built in 1775. 7. The Touro Synagogue is the oldest synagogue in North America. Built in 1763 the synagogue houses the oldest torah in North America.

North Carolina’s Date of Statehood – November 21st, 1789

Growing up in the Upstate of South Carolina meant that I spent a lot of time in North Carolina. Playing in North Carolina parks, shopping in Charlotte, or driving through the mountains were frequent past times. This also meant that I have had a front row seat to the great BBQ debate. South Carolina Mustard-based vs North Carolina Vinegar-based, a battle for the ages! The thing is, they are both delicious and both totally worth the drive to get. Or, the wait if you are cooking at home.

Tips and Tricks

1. When making macaroni and cheese, the type of pasta does not matter as much as the name suggests. You want a tubular pasta that creates more area to hold onto the cheese, but aside from that, the choice is yours. We made this meal during the time of Covid-19, so our grocery stores where totally out of elbow macaroni. So, I used ziti with great results! After all, ziti is basically just straight elbow macaroni.
2. The longer you let the coleslaw sit in the vinegar solution, the softer it will get. Be sure to stir and turn over the cabbage as it refrigerates, to allow the whole salad to sit in the vinegar dressing.
3. The key to melt in your mouth pulled pork in a slow cooker is to go low and slow. Let the meat cook for the full 8-10 hours, or overnight, to get the perfect, juicy sandwich.
4. A true North Carolina pulled pork sandwich has the coleslaw on the bun, along with the meat and sauce. It’s delicious!

Crock Pot Pulled Pork BBQ Sandwich

Serves 12

Pulled Pork

• 1 Sweet Onion, peeled and chopped
• 1 4-6 lbs. Boneless Boston Butt, excess fat trimmed off
• 1 Cup Apple Cider Vinegar
• 3/4 Cup Ketchup
• 1/4 Cup Brown Sugar
• 2 tsp Worcestershire Sauce
• 1/2 tsp Crushed Red Pepper Flakes
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt
• 1/2 tsp Freshly Ground Black Pepper
• Sesame Seed Buns, for sandwiches

North Carolina BBQ Sauce

• 1 Cup Apple Cider Vinegar
• 3/4 Cup Ketchup
• 1 Tbs Brown Sugar
• 1 Tbs Honey
• 1 tsp Worcestershire Sauce
• 1/4 tsp Crushed Red Pepper Flakes
• 1/2 tsp Freshly Ground Black Pepper
• 1/4 tsp Salt

Step 1: Place the chopped onion in the bottom on the crock pot.

Step 2: Place the trimmed Boston Butt on the chopped onions.

Step 3: In a medium bowl, whisk together the 1 cup apple cider vinegar, 3/4 cup ketchup, 1/4 cup brown sugar, 2 tsp Worcestershire sauce, 1/2 tsp crushed red pepper flakes, 1/2 tsp garlic powder, 1/ 2 tsp salt, and 1/2 tsp freshly ground black pepper. Pour this liquid over the pork, cover, and cook on low for 8-10 hours.

Step 4: Once the pork has cooked and falls apart when prodded with a fork, remove the Boston Butt from the crock pot and set in a large bowl. Shred the pork with two forks. Remove the crock pot insert and discard the cooking liquid and onions. Return the cooking insert to the crock pot and set to warm. Put the pulled pork back into the warm crock pot and cover while the sauce is cooking.

Step 5: In a medium saucepan, whisk together the ingredients for the BBQ sauce (1 Cup apple cider vinegar, 3/4 cup ketchup, 1 Tbs brown sugar, 1 Tbs honey, 1 tsp Worcestershire sauce, 1/4 tsp crushed red pepper flakes, 1/2 tsp Freshly ground black pepper, 1/4 tsp salt.)

Step 6: Bring the contents of the saucepan to a simmer over medium heat. Once the liquid starts to simmer, reduce the heat to medium-low and cook for 20 minutes, stirring frequently.

Step 7: Once the sauce has simmered, remove it from the heat and build the sandwiches. Place a generous portion of pulled pork on a sesame seed bun, drizzle over as much BBQ sauce as you prefer, top with coleslaw, and enjoy!

North Carolina-Style Coleslaw

Serves 6

• 1/2 Green Cabbage, cored and shredded thinly
• 1/2 Cup Apple Cider Vinegar
• 1/2 Cup White Vinegar
• 2 Tbs Sugar
• 2 tsp Hot Sauce (Tabasco)
• 1 tsp Crushed Red Pepper Flakes
• 1 tsp Salt
• Dash of Freshly Ground Black Pepper

Step 1: In a small bowl, whisk together the apple cider vinegar, white vinegar, sugar, hot sauce, crushed red pepper flakes, salt, and pepper until the sugar and salt are dissolved.

Step 2: Place the shredded cabbage in a large bowl. Pour the vinegar dressing over the cabbage and toss to thoroughly combine. Cover and refrigerate for at least 1 hour, turning the cabbage over several times during the marinating period.

Step 3: Serve cold on a BBQ sandwich or as a side dish.

Carolina Macaroni and Cheese

Serves 8

• 1 16oz. Box of Elbow Macaroni (or Ziti,) prepared per package instructions, drained, and placed in a large pot or bowl
• 1 Stick of Butter
• 1/4 Cup All-Purpose Flour
• 2 Cups Half and Half, warmed
• 1 Cup 2% Milk, warmed
• 8 oz. Package Cream Cheese, cut into small pieces
• 1 tsp Salt
• 1/2 tsp Ground Mustard
• 1/2 tsp Freshly Ground Black Pepper
• 1/4 tsp Freshly Ground Nutmeg
• 2 Eggs, beaten
• 2 Cups Shredded Monterrey Jack Cheese
• 2 Cups Shredded Sharp Cheddar Cheese
• Butter, to grease the pan

Step 1: Preheat the oven to 350 degrees.

Step 2: Grease the bottoms and sides of a 9″ x 13″ pan.

Step 3: Place a large saucepan over low heat. Add the stick of butter and wait until it melts. Once melted, add the 1/4 cup of flour and increase the heat to medium. Stir constantly with a wooden spoon until the roux is well combined and starts to get frothy, about 2-3 minutes.

Step 4: Slowly add the warmed half and half and milk, stirring constantly. Once tiny bubbles appear along the edges and steam rises from the pot, reduce the heat to medium-low. Add the cream cheese to the milk mixture and stir until it is all melted, about 3 minutes.

Step 5: Stir in the salt, pepper, mustard, and nutmeg. Once thoroughly combined, remove the pot from the heat.

Step 6: Once off the heat slowly add the beaten eggs while constantly stirring. Then, add all of the Monterrey Jack cheese and half of the sharp cheddar cheese. Continue stirring until the cheeses are melted.

Step 7: Pour the cheese sauce onto the cooked pasta and gently fold to thoroughly combine. Pour the prepared pasta and sauce into the prepared dish. Sprinkle the remaining 1 cup of sharp cheddar cheese evenly over the top and place the dish in the hot oven.

Step 8: Bake for 45 minutes, or until the top begins to brown and the contents are bubbling.

Step 9: Serve hot.

Fun Facts about North Carolina: 1. North Carolina is the largest producer of sweet potatoes in the nation. 2. At 6,684 ft. Mt. Mitchell is the highest peak east of the Mississippi. 3. The first mini-golf, or Putt Putt course, was built in Fayetteville, NC. 4. The University of North Carolina Chapel Hill is the oldest State University in the United States. 5. Whitewater Falls in Transylvania County is the highest waterfall in the eastern United States. 6. The first English colony in America was located on Roanoke Island. Walter Raleigh founded it. The colony mysteriously vanished with no trace except for the word “Croatoan” scrawled on a nearby tree. 7. The Venus Fly-Trap is native to Hampstead, NC. 8. The first English child born in America was born in Roanoke in 1587. Her name was Virginia Dare. 9. Pepsi was invented and first served in New Bern in 1898. 10. Babe Ruth hit his first professional home run in Fayetteville on March 7, 1914.

New York’s Date of Statehood – July 26th, 1788

How do you capture the culinary variety of a place like New York? They’ve got lush farmland and vineyards in the upstate and an absolute melting pot of cultures in New York City. So, you take a little from here and a little from there! To celebrate the city, we go to a restaurant that revolutionized cuisine in New York. Delmonico’s opened in the financial district in 1837 and was the FIRST place in the US to go by the French term “restaurant.” Delmonico’s INVENTED such dished as Lobster Newburg, Eggs Benedict, and Baked Alaska. But it was perhaps the most famous for its steak, which we will do our best to recreate below. From the middle of the state we take a tasty and ridiculously simple dish called Salt Potatoes. Eaten whole after being dipped in melted butter, salt potatoes will have you reigning what you thought the perfect spud is like. From the fertile soil of the Upstate we will celebrate delicious New York apples and tender green beans. This was, when put together, a PERFECT celebration meal. Fuhgeddaboudit!

Tips and Tricks

1. When cutting up the apples for the Apple and Onion Sauté, place the finished apple slices in a bowl of cool water until all apples have been prepared. This will keep them from turning brown before you can get them into the pan!
2. To determine whether or not a potato is done, stick it with a fork. Literally! If you pierce a potato (or piece of a potato) with a fork and lift it straight up out of the water and the potato slides EASILY off the fork and into the water, it is DONE! If it stays on the fork, it still needs some time in the boiling water.
3. When sautéing vegetables, like the apples and onions or the garlic green beans, always use a wooden spatula. Not only does a wooden spatula allow you to scrap up the yummy browned bits on the bottom of the pan, it also allows you to cook the vegetables without cutting them up.
4. When placing steaks in a hot pan, always start with the side closest to you. Put that part of the meat on the hot skillet first and they lay the meat down away from you. This will keep you safe from splatter!

Delmonico Ribeye Steak with Herb Butter

Serves 2

Herb Butter

• 1 Stick of Salted Butter, at room temperature
• 4 Fresh Chives, finely chopped
• 3 Sprigs of Fresh Parsley, leaves only and finely chopped
• 3 Sprigs of Fresh Tarragon, leaves only and finely chopped
• Zest of Half a Lemon

Steak

• 1 Tbs Canola Oil
• 2 Boneless Rib-eye Steaks, about 1 inch thick and at room temperature
• 1 Tbs Butter
• 5 Sprigs Fresh Thyme
• Salt and Pepper, to taste
• 1 Clove of Garlic, minced

Step 1: Start by making the herb butter. In a medium bowl combine the soft butter, lemon zest, and fresh herbs. Mix with a rubber spatula until it is thoroughly combined.

Step 2: Place the soft butter on a piece of wax paper. Carefully, roll the butter into a log about 1 – 1 1/2 inches across. Twist the ends of the wax paper closed and place to log of herb butter into the refrigerator until it has hardened, about 30 minutes. When ready to serve, slices 1/2-inch thick medallions of herb butter to be placed on top of the steaks.

Step 3: Place a large, cast iron skillet on medium-high heat. Allow the skillet to get very hot. Once it starts to smoke, add the canola oil and, carefully, swish the oil around to coat the bottom of the skillet. While the oil is heating, pat the steaks dry and season 1 side with salt.

Step 4: When the oil starts to smoke, place the salted side of the steaks down in the hot skillet, being sure they don’t touch, and cook for 2 minutes. While this side is searing, season the up-side of the meat with salt. After 2 minutes, flip the steaks over and sear for 2 minutes.

Step 5: After the other side has seared, add the butter, garlic, and thyme sprigs to the center of the pan, between the two steaks, and reduce the heat to medium-low. While the butter is melting, season the up-side of the meat with ground black pepper.

Step 6: Once the butter is melted, tilt the pan slightly down towards you and, using a spoon, ladle the melted butter over the steaks for 1 minute.

Step 7: After 1 minute, flip the steaks over and season this up-side with ground black pepper. Tilt the pan slightly down towards you and, using a spoon, ladle the melted butter over the steaks for 1 minute.

Step 8: Flip and baste the steaks 2 more times, both for one minute each. (each side of the steak with get 2 1-minute butter basting sessions.)

Step 9: The steaks should be Medium-Rare to Medium (depending on how think your steaks are.) Remove the steaks from the pan and place them on a clean plate. Tent the plate with foil and allow the steaks to rest for 5 minutes

Step 10: After resting, place a steak on each serving plate and put a medallion of herb butter on top of each.

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Apple and Onion Sauté

Serves 4

• 2 Firm Gala Apples, quartered, cored and sliced thinly
• 2 Tbs Butter
• 1 Sweet Onion, peeled, halved, and thinly sliced
• 1/2 tsp Dried Marjoram
• 1/2 tsp Lemon Juice
• Salt and Pepper, to taste

Step 1: Place a large skillet over medium heat. Once the pan is hot, add the butter. When the butter is melted, add the sliced apples and onion.

Step 2: Cook, stirring frequently, until the apples are tender and the onions are soft and begin to turn a light golden brown, about 10 minutes.

Step 3: Add the lemon juice, marjoram, salt, and pepper. Stir to thoroughly combine.

Step 4: Serve hot.

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Syracuse Salt Potatoes

Serves 4

• 1 1/2 lbs. Very Small Waxy Potatoes (known as creamers,) washed and unpeeled
• 4 Cups of Water
• 1/2 Cup Salt
• 1/4 Cup Butter, melted for dipping

Step 1: Place the potatoes in a large pot. Add the water and salt.

Step 2: Cover and bring to a boil over high heat. Once the water is boiling, reduce the heat to medium and cook for 10 minutes, or until the potatoes are fork-tender.

Step 3: Once the potatoes are cooked, drain the salted water away and allow the potatoes to air dry for a couple of minutes. This will allow the thin salt crust to form.

Step 4: Serve hot with melted butter for dipping.

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Garlic Green Beans

Serve 4

• 1 1/4 lb. Green Beans, ends trimmed
• 1 tsp Salt
• 1 Handful Flat Leaf Parsley, leaves only finely chopped
• Zest of 1 Lemon
• 2 Tbs Slivered Almonds
• 2 Tbs Olive Oil
• 2 Cloves of Garlic, peeled and minced
• Salt and Pepper, to taste

Step 1: Bring a large pot of water to a boil over high heat. Add 1 tsp salt to the water. Add the trimmed green beans to the salted water and boil for 5 minutes.

Step 2: After the 5 minutes, drain the beans and transfer them to a bowl of ice water. Once the beans are completely cool, remove them from the ice water, pat dry, and set aside.

Step 3: Place a large skillet with high sides on medium heat. Once the pan is hot, add the oil. When the oil starts to shimmer, add the minced garlic and cook, stirring constantly for 30 seconds.

Step 4: Add the cooled beans and stir to thoroughly coat the beans in the garlic oil. Add the parsley, lemon zest, and almonds to the beans. Cook for 1 minute, constantly stirring to combine.

Step 5: Season the pan with salt and pepper, remove from the heat, and serve.

• 

Fun Facts about New York: 1. Dairying is New York’s most important farming activity with over 18,000 cattle and/or calves farms. The oldest cattle ranch in the US was started in 1747 at Montauk on Long Island. 2. In 1807 The Clermont made its maiden voyage from New York City to Albany making the vessel the first successful steamboat. 3. Oneida has the world’s smallest church with the dimensions of 3.5′ X 6′. 4. The “New York Post” established in 1803 by Alexander Hamilton is the oldest running newspaper in the United States. 5. The first railroad in America ran a distance of 11 miles between Albany and Schenectady. 6. Gennaro Lombardi opened the first United States pizzeria in 1895 in New York City. 7. European settlers who brought seeds to New York introduced apples in the 1600s. 8. Joseph C. Gayetty of New York City invented toilet paper in 1857. 9. Niagara Reservation became the first state park in the United States.

Virginia’s Date of Statehood – June 25, 1788

There is so much history in Virginia! It was the home to many of our country’s Founding Fathers, as well as some of the best preserved historical culinary traditions! At Mount Vernon, Martha Washington was known to have a “ham boiled daily” so that the famous Virginia pork could be enjoyed at every meal. Thomas Jefferson was an avid farmer, and his are the first records of the planting of Brussels Sprouts in North America in 1812. Spoon bread is thought to have originated with the Native Americans, but it is definitively in a cookbook from 1847. So, this meal feels fairly colonial, in the yummiest possible way!

Tips and Tricks

1. When roasting Brussels Sprouts, start with the fresh vegetables. Frozen sprouts, while tasty, won’t get the crunchy, crispy outer leaves that (in my opinion) are the best part of roasting these little green gems!
2. When carving your ham, don’t worry about getting long thin slices. Carve off large chunks of boneless meat and cut that into smaller, thin slices.
3. Freeze the ham bone for later use. It tastes delicious when used in the making of soup, collard greens, or beans.
4. Once cooked, the ham is good for 3-4 days in the refrigerator or it can be frozen for 3-4 months.

Virginia Brown Sugar Baked Ham

Serves: A Small Army

• 1 10 lb. Smithfield Smoked Half Ham, bone-in
• 1/2 Cup Brown Sugar
• 1/2 Cup Molasses
• 1/4 Cup Apple Cider Vinegar
• 2 Tbs Yellow Mustard

Step 1: Preheat the oven to 325 degrees.

Step 2: Line a shallow roasting pan with aluminum foil. Place a roasting rack in the pan. Remove all of the packaging from the Smithfield ham and place it, fat side up, on the rack. Cover the ham loosely with aluminum foil.

Step 3: Place the ham in the hot oven and roast for 15-12 minutes per pound. For a 10 lbs. ham, I roasted the meat for 2 1/2 hours.

Step 4: After the 2 1/2 hours, remove the ham from the oven and uncover. Heat the oven to 400 degrees. While the oven is heating, whisk together the molasses, brown sugar, apple cider vinegar, and mustard in a small bowl. Pour the glaze over the hot ham and brush it to cover all of the exposed surface. Once the oven reaches 400 degrees, return the ham, uncovered, to the oven and roast for 10 minutes.

Step 5: Remove the glazed ham and allow it to sit for 10-15 minutes before slicing and serving.

Roasted Brussels Sprouts with Garlic and Pancetta

• 1 lb. Fresh Brussels Sprouts, ends trimmed and halved
• 2 oz. Pancetta (about 1/8 lb.) trimmed of fat and diced
• 2 Cloves of Garlic, peeled and minced
• 1 Tbs Olive Oil
• Salt and Pepper to Taste

Step 1: Preheat the oven to 450 degrees.

Step 2: In a large bowl, toss together the cut Brussels sprouts, garlic, diced pancetta, olive oil, salt, and pepper.

Step 3: Spread everything in a single layer on a large rimmed baking sheet and place in the hot oven.

Step 4: Roast for 25 minutes, stirring about halfway through the cooking time.

Step 5: Once the sprouts are brown around the edges and are tender, remove them from the oven and serve warm.

Virginia Spoon Bread

Serves 9

• 1 Cup Boiling Water
• 1 Cup Cornmeal
• 2 Eggs
• 1 tsp Salt
• 2 tsp Baking Powder
• 3 Tbs Milk
• 1 Cup Milk
• 1 Tbs Butter

Step 1: Place an 8 x 8-inch pan in the cold oven and preheat the oven to 400 degrees.

Step 2: While the pan heats, add the 1 cup of boiling water to a medium bowl. Whisk in the 1 cup pf cornmeal until it is well incorporated. Add 1 egg and mix until it is thoroughly combined. Add the second egg and mix until thoroughly combined. Add the salt and mix until thoroughly combined.

Step 3: In a small bowl, dissolve the baking powder into the 3 Tb of milk. Once dissolved, add the baking soda/milk mixture to the 1 Cup of milk. Then, pour the milk into the cornmeal mixture. Stir to thoroughly combine.

Step 4: Once the oven and pan are hot, carefully remove the pan from the oven. Place the 1 Tbs of butter into the hot dish and carefully swirl it around to grease the dish with melted butter. Once the pan is buttered, give the batter one more thorough stir (it will be VERY thin and liquid-like) and pour it into the hot pan.

Step 5: Place the pan in the oven and bake for 30 minutes.

Step 6: The spoon bread will have a custard-like texture. Serve warm with butter and honey.

Fun Facts about Virginia: 1. More than half of all U.S. residents live within 500 miles of Virginia. 2. Virginia handles 70% of the world’s internet traffic. Know as the “Silicon Valley of the East,” well over half of the world’s internet traffic goes through data centers in Loudoun County. 3. Eight United States Presidents were born in Virginia: George Washington, Thomas Jefferson, James Madison, James Monroe, William Harrison, John Tyler, Zachary Taylor, and Woodrow Wilson. 4. The first peanuts grown in the United States were grown in Virginia. 5. Virginia is also known as the “birthplace of a nation” as the American Revolution officially ended here in Yorktown with the surrender of British General Cornwallis. Virginia also witnessed the nation’s rebirth with the surrender of General Robert E. Lee of Confederate States, ending the Civil War in Appomattox. Also, out of the 4,000 battles fought in the civil war 2,200 were fought in Virginia. 6. The first iron furnace was built in 1619 in Virginia.