New Hampshire’s Date of Statehood – June 21, 1788

Nothing celebrates the culinary triumphs of the Northeast quite like a good “chowdah.” This seafood chowder comes from a lobster house in New Hampshire that has been around since the 1940’s. It is an absolutely decadent, rich feast of fresh seafood swimming in a thick broth with just a hint of bacon and potatoes. The maple-mustard dressing on the salad is a tasty, acidic compliment to the velvety chowder. We used this meal as a birthday celebration, and it did not disappoint!

Tips and Tricks

1. For chowder HIGH HEAT IS BAD. Once the cream/milk is added, everything should be brought to a simmer and kept cooking on LOW heat. Yes, this takes a good deal longer, but if you increase the heat, you’ll curdle the milk, which leads to a yucky chowder.
2. When reheating, pour the amount of soup you want into a saucepan and heat it up on LOW heat, slowly. As stated before, any higher and you’ll curdle the dairy. Yuck!
3. Use scissors to extract the cooked lobster meat from the tails. Beware of the lobster shells. They are sharp and will cut you if you aren’t careful.
4. Don’t pour bacon grease down the drain! If you aren’t going to save it for later cooking, then dispose of the grease in the trash. First, let the grease cool. Second scrape it into the trash with a paper towel.
5. If the idea of shucking 2 dozen clams makes you hesitant, then just buy the whole, cooked, frozen clams and add them (still frozen) to the chowder when you add the other seafood,
6. If you cannot find Haddock, Cod makes a good substitute.
7. When boiling your lobster tails, cook them for 1 minute per ounce. So, if the tails you have a 4 oz. each, boil them for 4 minutes. The lobster is cooked when the shells are bright red and the meat is opaque.

Seafood Chowder with Lobster

Serves 6-8

• 4 Small (4 oz) Lobster Tails
• 4 1/2 Cups of the Lobster Tail Cooking Water
• 3 Cups Diced Red Potatoes, skin on
• 4 Strips Thick-Cut Bacon, diced
• 4 Tbs Butter
• 1 Medium Yellow Onion, peeled and diced
• 2 Ribs of Celery, leaves and root removed and diced
• 1/4 Cup All-Purpose Flour
• 1/2 Cup Bottled Clam Juice
• 2 Cups Light Cream
• 1 lb. Bay Scallops
• 2 Dozen Freshly Shucked Littleneck Clams
• 1 1/2 lbs. Haddock Filet, skinned and cut into 1-inch cubes
• 1 lb. Small Shrimp, shelled and deveined
• 1 Cup 2% Milk
• 1 tsp Salt
• 1/2 tsp Freshly Ground Black Pepper
• Handful of Fresh Parsley, chopped

Step 1: Fill a large pot 1/2-3/4 full of water. Bring this is a boil over high heat. Once the water has reached a rolling boil, reduce the heat to medium and add the lobster tails. Cook the lobster for 4 minutes, or until the shells are bright red and the meat is opaque and cooked through. Remove the lobster tails from the pot and set aside to cool. Once the lobster is cool enough to handle, remove the meat from the shells and chop. Remove the pot from the heat and set the lobster water aside for later use.

Step 2: Place the diced red potatoes in a medium saucepan. Add 4 cups of the lobster tail cooking water to the potatoes. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and cook until the potatoes are tender, about 8 minutes. Once cooked, drain the potatoes and set aside.

Step 3: Place a large skillet on the stove. Add the chopped bacon to the cold pan and turn the heat to medium-low. Cook the bacon slowly, turning occasionally, until it is cooked and brown but not crispy, about 12 minutes. Once cooked, remove the bacon from the pan and set aside.

Step 4: Place a large stock pot over medium-low heat. Once the pot is hot, add the butter. Once the butter is melted, add the diced onions and celery and cook, stirring frequently, until the vegetables are tender, about 8 minutes.

Step 5: Add the bacon to the pot, stir, and cook for another 3 minutes.

Step 6: Add the flour in small amounts, stirring briskly each time a little flour is added, to make a smooth roux.

Step 7: Reduce the heat to low and add 1/2 cup of the lobster cooking water. Stir briskly to full incorporate the liquid into the pot. Then, slowly add the clam juice and stir briskly to fully incorporate that liquid into the pot. Finally, add the 2 cups of cream, to the pot, stirring briskly to fully incorporate that liquid as well.

Step 8: Once the contents of the pot and fully mixed and smooth, add the scallops, clam meat, haddock, and shrimp. Stir to combine.

Step 9: Gently fold in the cooked potatoes, 2% milk, salt and pepper until well combined.

Step 10: Bring the pot to a simmer on low heat, stirring occasionally to make sure that the milk doesn’t burn. Once the pot starts to simmer, cook the chowder for 15 minutes or until the shrimp turn pink and the fish as cooked though.

Step 11: Fill your bowls with the hot chowder and add the chopped lobster meat to each bowl. Sprinkle fresh parsley over the soup and serve hot.

Spring Greens Salad with Maple-Mustard Dressing

Serves 4

• 2 Tbs Apple Cider Vinegar
• 1 Small Shallot, peeled and finely minced
• 1 Tbs Dark Maple Syrup
• 1 tsp Dijon Mustard
• 1/2 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper
• 1/4 Cup Vegetable Oil
• 1 Small Granny Smith Apple, cored and thinly sliced
• 1/4 Cup Chopped Walnuts, toasted
• 1 Bag Spring Mix Greens

Step 1: In a medium bowl combine the minced shallots and apple cider vinegar. Allow the shallots to marinate in the vinegar for 10 minutes.

Step 2: After the shallots have marinated, add the maple syrup, Dijon mustard, salt, pepper and oil. Whisk to thoroughly combine.

Step 3: In a large bowl, gently toss the spring mix greens, sliced apple, and toasted walnuts.

Step 4: Serve cold with the maple-mustard dressing.

Fun Facts about New Hampshire: 1. The highest wind speed recorded at ground level is at Mt. Washington, on April 12, 1934. At 231 MPH, the winds were three times as fast as those in most hurricanes. 2. The first free public library supported by taxation in the world was the Peterborough, New Hampshire Town Library which was founded at town meeting on April 9, 1833. 3. The first American alarm clock was created by Levi Hutchins, of New Hampshire, in 1787. This device he made only for himself however, and it only rang at 4 AM, in order to wake him for his job.  4. Daniel Webster was a politician and statesman, born at Franklin in 1782. He was known in his day as a mighty orator, a reputation preserved in the Stephen Vincent Benet story The Devil and Daniel Webster, in which he beats the original lawyer, Lucifer, in a contract case over a man’s soul. 5. Sarah Josepha Hale author and journalist who wrote the poem “Mary Had a Little Lamb” in 1830 is from Newport, New Hampshire.

South Carolina’s Date of Statehood – May 23, 1788

South Carolina was an easy one. This is where I have lived for the vast majority of my life, and nothing says the low country of South Carolina quite like a hot plate of shrimp and grits! It is the official state meal, after all. However, this delicious dish seems to celebrate only the small, coastal potion of the Palmetto State. So, I also get to explore the flavors of the Upstate with a salad that features SC grown peaches and Clemson Blue Cheese! It’s a tale of two parts of the state that I call home.

Tips and Tricks

1. The best way to defrost frozen shrimp is to let them soak in a brine. In a large bowl, dissolve 1/4 cup salt and 1/4 cup sugar into some hot water. Add more water and ice cubes. Add the frozen, raw shrimp and wait to defrost – about 20 minutes.
2. Why use a brine on raw shrimp (or scallops?)
   • Brining is like a marinade as it keeps food moist and tender.  
   • Brining or salting is a way of increasing the moisture holding capacity of shrimp resulting in a moister product when it is cooked.  
   • Brining is a process to be used if you want to put a little more “snap” to shrimp.  
   • Brining draws extra moisture out of the shrimp flesh, thus firming it’s texture.
   • Brining turns potentially mushy shrimp into shrimp with a chewy texture similar to lobster tail. 
3. When making grits, if they become too thick or stiff, simply add some hot water and stir until it is thoroughly combined and the texture you want.
4. When adding raw garlic to a salad dressing, let the dressing sit for at least 30 minutes. The vinegar will help mellow out the harsh flavor of the raw garlic.

Old Charleston Shrimp and Grits

Serves 4

Grits

• 2 Cups Whole Milk
• 3 Cups Water, plus more to adjust texture as cooking
• 1/2 tsp Salt
• 2 Tbs Butter
• 1 Cup Stone Ground Grits
• 1/4 tsp Freshly Ground Black Pepper
• 1/2 Cup Sharp Cheddar Cheese, shredded

Shrimp and Sauce

• 2 Tbs Olive Oil
• 3/4 lb. Andouille Sausage, sliced into small rounds
• 1 Red Onion, peeled and finely diced
• 1 Red Bell Pepper, stem and seeds removed and sliced
• 1 Green Bell Pepper, stem and seeds removed and sliced
• 1 Yellow Bell Pepper, stem and seeds removed and sliced
• 1/2 tsp Cayenne Pepper
• 2 Cups Chicken Stock
• 1/2 Cup Cold Water
• 2 Tbs Corn Starch
• 1 lb. Raw Shrimp, peeled and deveined
• Chopped Fresh Chives, for garnish

Step 1: Start by making the grits. Place a medium pot on the stove on medium-high heat. Add the 2 cups of whole milk and 2 cups of water. When the liquid starts to simmer, add the 1/2 tsp salt and 2 Tbs of Butter. Stir constantly until the butter melts.

Step 2: Add the grits to the liquid and stir to thoroughly combine. Reduce the heat to medium and cook, stirring frequently, until the grits become the consistency of thick soup, 4-5 minutes.

Step 3: Reduce heat to low and add the remaining 1 cup of water. Stir to thoroughly combine. Cook for 20 minutes, stirring frequently.

Step 4: After 20 minutes, add the 1/4 tsp freshly ground black pepper and cook for another 10 minutes, stirring constantly. If the grits get to dry or too thick, add hot water, 1/4 cup at a time, until the grits have a thick but creamy consistency.

Step 5: One cooked, remove the pot from the heat and stir in the 1/2 cup of sharp cheddar cheese until the cheese is melted and completely incorporated.

Step 6: Keep the grits warm until the shrimp are ready.

Step 7: Place a large skillet with high sides over medium-high heat. Once the pan is hot, add the olive oil. When the oil is hot and starts to shimmer, add the sliced sausage and cook, turning occasionally, for 3 minutes.

Step 8: Add the finely diced onions to the sausage and cook, stirring frequently, for 2 minutes or until the onions are translucent.

Step 9: Add the red, green, and yellow bell peppers to the onions and sausage and cook, stirring frequently, for 5 minutes or until the peppers begin to soften.

Step 10: Add the cayenne pepper ad chicken stock to the pan and stir to combine. Bring the liquid to a low boil.

Step 11: In a small bowl, whisk together the 1/2 cup cold water and 2 Tbs of cornstarch in a slurry. Once the liquid in the pan is boiling, pour in a third of the cornstarch mixture. Stir to combine and bring the liquid back to a boil. Once boiling, add another third of the cornstarch slurry to the pan, stir to combine, and bring the liquid back to a boil. Once boiling again, add the final third of the cornstarch slurry, stir to thoroughly combine, and bring the pot back to a boil. Cook the liquid until it thicken into a thin gravy consistency.

Step 12: Add the raw shrimp to the pan. Cook, stirring constantly, until the shrimp are pink and cooked through, 2-3 minutes.

Step 13: On a large plate, make a bed of the creamy grits and ladle the shrimp, sausage, vegetables, and sauce over them.

Step 14: Serve hot.

Arugula Salad with SC Peaches and Clemson Blue Cheese

Serves 4

Dressing

• 1/4 Cup Extra Virgin Olive Oil
• 1 Clove of Garlic, peeled and minced
• 1/4 Cup Red Wine Vinegar
• 1 tsp Dijon Mustard
• 1 tsp Honey
• Pinch salt
• Pinch of Freshly Ground Black Pepper

Salad

• 1 Package Arugula
• 1/4 Cup Slivered Almonds
• 3 oz. Wedge of Clemson Blue Cheese, crumbled
• 1 Ripe Peach, pitted and sliced

Step 1: In a small bowl, whisk together the oil, vinegar, garlic, mustard, honey, salt, and pepper. Set aside for at least 30 minutes. Be sure to whisk again right before serving.

Step 2: Make a bed of arugula in each salad bowl. Sprinkle the almonds and blue cheese crumbles equally over each salad. Arrange the peach slices on each salad.

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

Fun Facts about South Carolina: 1. The first battle of the Civil War took place at Fort Sumter. 2. Sumter has the largest Gingko farm in the world. 3. Duncan Park Baseball Stadium in Spartanburg is the oldest minor league stadium in the nation. 4. Fountain Inn is proud of the town’s most famous native son. Clayton “Peg Leg” Bates lost his leg in a cotton gin accident at the age of 12; he overcame his tragedy to become a famous dancer. His signature step was the “Imitation American Jet Plane,” in which he would jump five feet in the air and land on his peg leg, with his good leg sticking out straight behind him. During his career, Bates performed more than 20 different times on the Ed Sullivan television show more than any other artist. 5. The Upper Whitewater Falls is the highest cascade in eastern America; it descends for nearly 411 feet. 6. 1. Angel Oak on John’s Island is thought to be the oldest living thing east of the Mississippi River. It’s believed to be more than 1,500 years old. 7. South Carolina produces more peaches than anywhere in the country, except California. 8. James Brown was born in Barnwell, SC. 9. Wadmalaw Island is home to America’s only commercial tea plantation, American Classic Tea.

Maryland’s Date of Statehood – April 28th, 1788

Sometimes it is hard to nail down a recipe or iconic food for a state. And other times, it couldn’t be easier. There isn’t anything more MARYLAND than crab cakes. Delicious crab meat held together by the bare minimum of ingredients and fried to golden brown perfection. Pair this with a fresh salad that celebrated the fertile land and a tasty savory/sweet tomato pie, and you have a full meal that is sure to make everyone happy!

Tips and Tricks

1. Let’s talk crab meat. Many crab cake recipes call for Jumbo Lump Crab Meat, which is EXPENSIVE and, if I do say so myself, TOTAL UNNECESSARY. There are 3 main kinds of crab meat and we’ll discuss them below.
   • Jumbo Lump Crab Meat – $20.99 for an 8 oz tub
     • This is really only good for cold appetizers where the LOOK of the large pieces of crab are important.
   • Backfin Crab Meat – $13.99 for an 8 oz tub
     • This is the best choice for crab cakes. It has the same flavor as jumbo lump, but it is in smaller pieces and you get much more for your money.
   • Claw Crab Meat – $8.99 for an 8 oz tub
     • This meat is the least expensive. It is pink or brown, high in fat, and has a much stronger crab flavor. Claw meat is best in dishes requiring a bold crab taste, such as soups or bisques.
2. Don’t skip the refrigeration step when making crab cakes! Because there is the bare minimum of filler, these cakes need to be chilled and set or they will fall apart in the pan. It is tempting to just grill them up, but if you do you will end up with a tasty crab hash but not cakes.
3. If nectarines are not available, any stone fruit can be substituted and still work well in the salad. Examples of other stone fruit are: peaches, plums, apricots, and cherries.
4. Peeling tomatoes can be very easy.
   • Remove the stems and cut a shallow X into the bottom of each tomato.
   • Bring a large pot of water to a boil over high heat.
   • Once the water is boiling, add the tomatoes and cook for 30 seconds.
   • Use a slotted spoon to remove the tomato from the boiling water and IMMEDIATELY plunge them into a large bowl of ice water.
   • Once the tomatoes have totally cooled, remove them from the ice water and peel. The skin will come off easily from the X’s you cut into the bottom of each fruit.

Baltimore Crab Cakes

Makes 6 Crab Cakes

• 1 lb. (16oz.) Backfin Crab Meat, drained and picked through for any shell pieces
• 8 Saltine Crackers, crushed into a fine powder
• 1 Egg, beaten
• 2 Tbs Mayonnaise
• 1 tsp Dijon Mustard
• 1/4 tsp Worcestershire Sauce
• 1/2 tsp Old Bay Seasoning
• 1/4 tsp Salt
• 2 Tbs Vegetable Oil, for pan frying

Step 1: In a large bowl, combine with crushed saltine crackers, 1 beaten egg, mayonnaise, Dijon mustard, Worcestershire sauce, old bay, and salt. Mix to thoroughly combine.

Step 2: Add the drained crab meat to the wet mixture and gently fold to just combine the ingredients. Be careful not to mix briskly or to over mix, you do not want to break up the crab meat.

Step 3: Divide the crab mixture into 6 equal portions. Form each portion into a disc-shaped cake and place them all on a clean baking sheet. Once all of the cakes have been formed, place the baking sheet into the refrigerator and allow to chill for at least 1 hour.

Step 4: Once chilled, place a large non-stick skillet over medium-high heat. When the pan is hot, add the vegetable oil. When the oil starts to shimmer, carefully add the crab cakes and cook until golden brown, 3-4 minutes.

Step 5: Flip the cakes and cook the other side until golden brown, another 3-4 minutes.

Step 6: Serve the crab cakes hot with a lemon wedge.

Chesapeake Tomato Pie

Serves 8

• 1/2 Package of Pre-made Pie Dough (1 sheet)
• 6 Ripe Tomatoes, peeled and cut into 1/2-inch thick slices
• 1/2 Cup Firmly packed Brown Sugar
• 1/4 tsp Freshly Ground Black Pepper
• 1/2 tsp Salt
• 1/8 tsp Freshly Ground Nutmeg
• 1 Cup Plain Breadcrumbs
• Juice of 1/2 lemon
• 1/4 Cup Butter, cut into small cubes
• 1 Egg and 1 Tbs Cold Water, for egg wash
• Butter, to grease the bottom and sides of the pie pan

Step 1: Preheat the oven to 350 degrees.

Step 2: Butter the bottom and sides of a 9-inch pie pan.

Step 3: In a medium bowl, whisk together the brown sugar, salt, pepper, nutmeg, and breadcrumbs until thoroughly combined.

Step 4: Take the slices from 2 of the tomatoes and make a layer in the pie pan (there is no bottom crust.) Then, sprinkle 1/3 of the breadcrumb mixture evenly over the tomatoes. Make another layer from the slices of 2 of the tomatoes and another 1/3 of the breadcrumbs. Make the final layer of tomatoes and top with the remaining breadcrumbs. Pour the lemon juice over the pie filling and dot the entire pie with the butter cubes.

Step 5: Cover the pie with the 1 layer of pie dough, being sure to press down the outer crust. Cut several small holes in the pie dough for vents.

Step 6: In a small bowl, whisk together the egg and 1 Tbs cold water. Brush the entire pie with the egg wash.

Step 7: Place in the hot oven and bake for 40-45 minutes, or until the crust is golden brown.

Step 8: Remove from the oven and allow to cool completely before serving as a brunch/lunch dish or a side dish.

Arugula Salad with Nectarines and Goat Cheese

Serve 3-4

Dressing

• Juice of 1/2 Lime
• 2 Tbs Extra Virgin Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Freshly Ground Black Pepper

Salad

• 2 Nectarines, thinly sliced
• 1/4 Cup Crumbled Goat Cheese
• 1 Handful Fresh Mint, leaves only and chopped
• 2 Tbs Slivered Almonds
• 1 Package Arugula

Step 1: In a small bowl whisk together the olive oil, lime juice, salt, and pepper.

Step 2: In a large bowl, gently toss together the nectarines, goat cheese, mint, almonds and arugula.

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

Fun Facts about Maryland: 1. William Nuthead started the first printing business in St. Mary’s City in 1685. When he died, his wife Diana inherited the business. She was the first female licensed as a printer in the colonies. 2. The Maryland Gazette founded in 1727 is the oldest continuously published newspaper in the United States. 3. William Goddard inaugurated the first Post Office system in the United States in Baltimore in 1774. 4. In 1784 the first balloon ascension in the United States took place in Baltimore. The balloon was designed by Peter Carnes, but the ascent was made by thirteen year old Edward Warren. 5. The Baltimore Water Company, the first water company in the United States, was chartered in 1792. 6. In 1828 St. Francis Academy was the first dental school in the world. This became the Baltimore College of Dental Surgery in 1839. 7. In 1844 the first telegraph line in the world was established between Washington and Baltimore. 8. Dr. Florence Rina Sabin of Johns Hopkins School of Medicine in Baltimore became the first female professor of medicine in 1901. 9. King Williams School opened in 1696 it was the first school in the United States. 10. The Maryland State House is the oldest state capitol still in continuous legislative use.

Massachusetts’ Date of Statehood – February 6, 1788

It is impossible to think about Massachusetts without thinking about Boston. And they DO call Boston “Beantown” after all. So, Boston baked beans certainly had to be on any menu celebrating the culinary traditions of this New England state. It is also hard to discuss the food of Massachusetts without also talking about the hundreds of clam shacks along the coast that serve up fresh fried mollusks to hungry tourists and locals alike. And finally, you must pay homage to the great agricultural tradition of cranberry bogs that thrive in Massachusetts! 30% of the world’s cranberry comes from this state, so you know we had to have something tasty that celebrated the cranberry!

Tips and Tricks

1. The best way to have dried beans is to soak them overnight before cooking. However, if you don’t have the time (or you just forgot) you can “power soak” the beans. First, place the dried beans in a large pot and cover with water until it comes about 3 inches above the beans. Set the pot over high heat and bring to a boil. Boil the beans for 2 minutes then remove from the heat, cover, and let sit for 1 hour. After this, cook as you please.
2. Honestly, the time and effort it takes to cook bake beans from scratch isn’t worth it. Buy canned baked beans or baked beans from a local BBQ restaurant and doctor them up as you like.
3. This recipe calls for corn FLOUR. This is different from corn meal or corn starch. Look for corn FLOUR (or arepas flour.)
4. Shucking clams can be EASY. Here is how:
   • Scrub the clams to get rid of any outside dirt
   • Soak the clams in a salt water solution for 1 hour (1/3 cup salt to 1 gallon of cold water) This will get the clams to expel sand and grit.
   • Bring a large pot of fresh water to a boil on high heat. One the water is at a rolling boil, dump the clams in and blanch for 20 SECONDS, no longer.
   • After 20 seconds IMMEDIATELY drain the hot water and place the clams in a bowl of cool water. This hot dip relaxes the clams, it does not kill them.
   • The clams can now be easily opened with just your fingers!
   • Pull the clam out of the shell.
   • There is a black crinkly membrane that you must get rid of. Simply pinch the black foot and pull the membrane off.
   • Then, cut the black foot off of the clam and discard. This is the toughest, chewiest part of the clam.
   • Place the prepared clams in a small bowl of cold water and you shuck the rest.
   • Now they are ready for your recipe!

Clam Box-Style Fried Clams

Serves 2

• 1/2 Cup Evaporated Milk
• 3/4 Cup Whole Milk
• 1 Egg
• 1/2 tsp Vanilla
• 1 Pinch Salt
• 1 Pinch Ground Black Pepper
• 2 lbs. Steamer Clams, shucked
• 1/2 Cup Bread Flour
• 1 1/2 Cups Corn Flour
• Vegetable Oil, for frying
• Salt, for seasoning

Step 1: In a medium bowl, whisk together the evaporated milk, whole milk, vanilla, salt, and pepper. Place the shucked clams in this liquid and allow them to soak for 5 minutes.

Step 2: In a wide dish (I like to use a loaf pan) whisk together the corn flour and bread flour.

Step 3: While they are soaking, heat up a deep pot with enough oil to cover the breaded clams, this is about 2-3 inches, to 375 degrees.

Step 4: Once the clams have soaked and the oil is hot, take a handful of clams out of the liquid and place them in the flour mixture. Toss to evenly coat the clams in the breading. Lift them out of the flour and shake off any excess.

Step 5: Test 1 clam and see how long it takes to fry. They are done when the breading turns golden brown, between 1 and 2 minutes. I found that my clams were done at 1 minute and 20 seconds. Fry the clams in 2-3 batches, to avoid over-crowding the oil.

Step 6: Once the clams are golden brown, use a slotted spoon to remove them from the oil and allow them to drain on a paper towel-covered plate. Sprinkle some salt and pepper on the clams while they are still hot.

Step 7: Serve hot.

Boston Baked Beans

Serves 6

• 1 lb. Dried Navy Beans, soaked overnight in cool water and drained
• 1/2 lb. Bacon, chopped
• 1/3 Cup Sugar
• 2/3 Cup Dark Molasses
• 1 tsp Ground Mustard
• 1 tsp Ground White Pepper
• 1 tsp Salt

Step 1: Place the soaked beans in a large pot. Add enough water to come about 1/2 inch above the beans. Place the pot over high heat and bring the water to a boil. Once boiling, reduce the heat to medium, cover, and cook for 30 minutes.

Step 2: After the 30 minutes, drain the beans and reserve the hot cooking liquid.

Step 3: Preheat the oven to 400 degrees.

Step 4: In an oven proof pot or dutch oven, sprinkle half of the chopped bacon. Pour the semi-cooked beans on top of the bacon. Then, whisk together the hot, reserved cooking liquid, sugar, molasses, ground mustard, white pepper, and salt until everything is dissolved.

Step 5: Pour this liquid over the beans and then top with the remaining chopped bacon.

Step 6: Cover and place in the hot oven. Cook for 4 1/2 hours, stirring every half hour or so and adding additional water to keep the liquid just above the beans.

Step 7: After the cooking time, allow the beans to sit for at least 30 minutes before serving.

Summer Green Salad with Cranberry Vinaigrette

Serves 4

Dressing

• 1 Small Shallot, peeled and finely minced
• 2 Tbs Cranberry Juice Cocktail
• 1 Tbs Apple Cider Vinegar
• 1 Tbs Balsamic Vinegar
• 1/4 Cup Extra Virgin Olive Oil
• Salt and Pepper, to taste

Salad

• 1/4 Cup Chopped Walnuts
• 1 Head Belgian Endive, stem and core removed and thinly sliced
• 1 Bunch Watercress
• 1 Bag Spring Salad Greens
• 1/2 Red Onion, peeled and thinly sliced
• 1/4 Cup Sweetened Dried Cranberries

Step 1: In a small bowl, whisk together the minced shallots, cranberry juice, apple cider vinegar, balsamic vinegar, olive oil, salt, and pepper. Allow the dressing to rest for 30 minutes.

Step 2: In a large bowl, toss to combine the spring salad mix, watercress, sliced endive, red onion, walnuts, and cranberries.

Step 3: Whisk the dressing again before serving.

Fun Facts about Massachusetts: 1. 552 original documents pertaining to the Salem witch trials of 1692 have been preserved and are still stored by the Peabody Essex Museum. 2. Boston built the first subway system in the United States in 1897. 3. Norfolk County is the birthplace of four United States presidents: John Adams, John Quincy Adams, John Fitzgerald Kennedy and George Herbert Walker Bush. 4. There is a house in Rockport built entirely of newspaper. 5. In 1634, Boston Common became the first public park in America. 6. In 1891, the first basketball game was played in Springfield. 7. Harvard was the first college established in North America. Harvard was founded in 1636.

Connecticut’s Date of Statehood – January 9, 1788

Often when we think of New England, we think of Lobster Rolls. Decadent lobster salads served cold with mayo, lemon juice, and celery. But what do you do if someone in the house HATES mayonnaise? Give up lobster rolls forever? Nope! Just head over to Connecticut and enjoy a warm, buttery lobster roll where the seafood is the star! Combined with homemade chips and slice of history (history = an authentic 18th century recipe for Election Cake,) this meal was a real hit!

Tips and Tricks

1. How to Crack Open a Lobster
   • The Tail – Bend the lobster tail back slightly and twist to remove—it should come apart easily. Starting at the open end, using kitchen shears, cut the shell down the middle of tail’s underside. Open up the shell like a book; remove the meat in one piece. If there is green pasty stuff (the liver and pancreas, called tomalley), wipe it away with a paper towel and discard. The same goes for any tiny eggs.
   • The Claws Part A– Twist the two front legs off body of lobster. If they don’t twist off easily, use kitchen shears to snip through any cartilage. Bend the small pincer back and forth until it breaks off. Carefully pull the shell away from meat to keep the claw intact. If the meat breaks apart, use a bamboo skewer to pull the meat out of the pincer.
   • The Claws Part B – Using a lobster shell cracker, break into the large claw shell at base. Using fingers or a skewer, pull out the claw meat. If needed, use kitchen shears to cut into the shell further, opening it like a book and lifting out the meat. Make sure all the hard cartilage has detached from the claw meat before setting it aside. Don’t forget the knuckle! Break this leg section into pieces and push out the meat with skewer.
   • The Small Legs – Take the small legs off of the lobster. Lay one of them with the open end facing away from you. Take a rolling pin and, starting at the closed end, press down and roll forward. The meat in the legs with be pressed out of the open side. Repeat until all of the meat has been extracted from the legs.
2. You can cook lobster tails several different ways. I like to bake them. It’s easy and the lobster meat doesn’t get overcooked or rubbery. Just preheat the oven to 450, place the lobster tails on an aluminum foil lined pan, and bake for 12-15 minutes (or until the shells turn bright red.)
3. For foolproof rising of yeast dough, allow the dough to rest, undisturbed, in the microwave. Place a mug of water in the microwave and heat on high for 3 minutes. After this, leave the mug in the microwave and set your bowl of dough (covered with a damp tea towel) in there with the mug. Close the door. Taa Daa! As long as you leave the door closed (AND DON’T TURN THE MICROWAVE ON) the dough will be able to rise in a warm, dark, moist environment.
4. For thin and uniform potato chips, invest in a Mandolin Slicer. But be CAREFUL! Use the handles and guides as given to protect your fingers.
5. If you have a New England style hot dog pan, great! If you don’t, you can create one out of a large rectangular pan and aluminum foil. Most New England hot dog pans are 15 inches long and 6 inches wide. They have small dividers in the bottom of the pan so that each of the 10 rolls has its own defined space, without coming up the whole way. You WANT the rolls to touch as they proof. First, make a wall out of aluminum foil to create a “pan” that is 6 inches wide. Then, make 9 6-inch long, tight rolls of aluminum foil and space them evenly up the pan. Finally, carefully place a long strip of foil over the spacers, pinching the foil down around the spacers. This will give you small peaks and valleys in which to set your dough. TAA DAA! You just made a New England style hot dog pan!
6. Get the Madeira wine from a liquor store. The kind of Madeira you get a grocery store does not have the same alcohol content or flavor of a REAL Madeira.

Connecticut Style Warm Lobster Rolls

Serves 2

• 2 Large Lobster Tails or 2 Small Lobsters, cooked, meat removed, and chopped
• 1 Stick Unsalted Butter
• Juice of 1 Lemon
• 1/3 Tsp Sweet Paprika

Step 1: In a large pan, melt the butter over medium heat.

Step 2: Once melted, add the lemon juice and paprika, stirring to combine.

Step 3: Once the liquid starts to simmer, add the cooked lobster meat and stir to combine. Cook the lobster until heated through, about 2 minutes, stirring constantly.

Step 4: Using a slotted spoon, remove the lobster from the butter sauce and equally distribute between two toasted New England style hot dog buns. Then, drizzle some of the lemon butter over the meat and serve immediately.

New England Style Hot Dog Buns

Makes 10 Buns

• 4 Cups All-Purpose Flour
• 1/4 Cup Powdered Milk
• 3/4 Cup Lukewarm Milk
• 1/2 Cup Lukewarm Water
• 1 Envelope Rapid Rise Instant Yeast
• 1 1/2 tsp Salt
• 2 Tbs Sugar
• 1 Egg
• 4 Tbs Butter, at room temperature
• 1 Tbs Vegetable Oil
• 1 Egg plus 1 Tbs Cold Water, for egg wash

Step 1: In the large bowl of a stand mixer, whisk together the flour, powdered milk, yeast, sugar, and salt.

Step 2: Add the egg, lukewarm milk, and lukewarm water to the dry ingredients. Mix the contents of the bowl on low until it begins to combine. Then, add the butter 1 Tbs at a time and continue to mix on low until the dough comes together.

Step 3: Turn the dough out onto a well-floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.

Step 4: Pour the 1 Tbs of oil into a large bowl and swish it around to coat the sides. Place the kneaded dough into the oiled bowl and turn it over several times to also coat the dough in oil. Cover the bowl with plastic wrap and allow it to rise in a warm, dark place for 1 1/2 hours, or until doubled in size.

Step 5: Grease the New England Style hot dog pan (or aluminum foil substitute.) Divide the risen dough into 10 equal portions. Take 1 dough portion and roll it out into a rectangle that is 4 inches wide and 5-6 inches tall. Then, take the small edge and tightly roll the dough up in to a cylinder. Tuck the ends under the cylinder so that the dough portion is again 4 inches or so long. Pinch the seams together and gently roll the dough to close the seam. Place the dough smooth side up in one section of the pan. Repeat with the remaining dough portions until 10 hot dog buns have been made.

Step 6: Cover the pan with plastic wrap and allow the dough to rise in a warm, dark place for 45 minutes, or until doubled in bulk.

Step 7: Preheat the oven to 350 degrees.

Step 8: Once the oven is hot and the dough has risen, remove the plastic wrap from the pan. Whisk the 1 egg and 1 Tbs of cold water in a small bowl. Brush the egg wash over the rolls and place the pan on the oven. Bake for 25-30 minutes, until the internal temperature reaches 190 degrees and the tops are golden brown.

Step 9: Once the rolls are cooked, remove them from the oven and allow them to cool on a wire rack before toasting, slicing, and stuffing them the filling of your choice.

Homemade Salt and Vinegar Potato Chips

Serves 4

• 2 Medium Russet Potatoes, scrubbed (peeling is optional)
• 1 Tbs White Vinegar Powder
• 1/2 tsp Salt
• White Vinegar, for soaking
• Vegetable Oil, for frying

Step 1: Using a mandolin, thinly slice the potatoes to about 1/10″ thick.

Step 2: Place the potato slices into a medium bowl and pour enough white vinegar over them to completely cover. Allow the chips to soak for 30 minutes.

Step 3: In a small bowl, whisk together the vinegar powder and salt.

Step 4: Place a large skillet with high sides over medium heat. Pour the contents of a large container of vegetable oil into the skillet, so that the oil comes half way up the sides. Heat the oil to 350 degrees. While the oil is heating, place a metal cooling rack over a cookie sheet. Do not drain the chips on paper towels. There will be a lot of drain off and paper towels keeps the excess oil close to the chips, making them greasy.

Step 5: Drain the vinegar from the potatoes and pat each individual slice dry. The easiest way to do this is to line a large baking sheet with paper towels and set the slices out in a single layer. Then, cover the slices with more paper towels and pat dry.

Step 6: Once the oil is hot and the potatoes are completely dry, add enough chips to the skillet to have a single layer. You will need to fry in several small batches. Fry the chips for 3-4 minutes, turning them frequently, until both sides are golden brown. Remove the chips from the oil with a slotted spoon and set them on the wire rack to crisp up.

Step 7: After about 1-2 minutes, take the chips off the drying rack and place them in a large bowl. Take a pinch of the powdered vinegar/salt mixture and sprinkle it over the hot chips. Toss gently.

Step 8: Repeat steps 6 and 7 until all of the potato slices have been fried and sprinkled with the vinegar/salt mixture.

Step 9: Enjoy!

Hartford Election Cake

Serves 6-8

• 1/4 Cup Lukewarm Milk
• 1 Envelope Rapid Rise Instant Yeast
• 1/2 Cup All-Purpose Flour
• 1 1/2 tsp Molasses
• 3/4 Cup Golden Raisins
• 1/8 Cup Madeira Wine
• 1/8 Cup Brandy
• 1 1/4 Cup All-Purpose Flour
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Coriander
• 1/4 tsp Ground Allspice
• 1/4 tsp Salt
• 1/2 Cup Chopped Pecans
• 1/2 Cup Unsalted Butter, at room temperature
• 1/3 Cup Sugar
• 2 Eggs

Step 1: In a medium bowl, whisk together the yeast and 1/4 cup lukewarm water. Stir in the molasses and 1/2 cup all-purpose flour until the dough comes together and is smooth. Cover the bowl with plastic wrap and allow the dough to rise in a warm, dark place for 3 hours.

Step 2: Place the raisins in a small bowl. Pour the Madeira wine and brandy over the raisins. Stir to combine and allow to marinate for 3 hours, stirring occasionally.

Step 3: After the 3-hour rise and soak time, preheat the oven to 350 degrees.

Step 4: Grease 1 loaf pan and fit a parchment paper sling inside of it. Grease the parchment paper as well.

Step 5: In a medium bowl, whisk together the 1 1/4 Cups All-Purpose flour, ground cinnamon, ground coriander, ground allspice, salt, and chopped pecans. Set aside.

Step 6: In the large bowl of a stand mixer, cream together the 1/2 cup room temperature butter and 1/2 cup of sugar on medium speed for about 3 minutes, scraping the sides occasionally. Then, add the eggs one at a time, allowing the first egg to mix in for 30 seconds before adding the second egg. Mix for 30 more seconds.

Step 7: Scrape down the sides of the bowl and add the yeast/molasses mixture. Mix on medium speed for 3 minutes.

Step 8: Add the flour/pecan mixture to the dough and mix on low for 30 seconds. Then add the raisins and soaking liquid to the batter and mix on low for a few seconds. Take the bowl off of the mixer and manually stir the batter with a rubber spatula to combine all of the ingredients.

Step 9: Pour the prepared batter into the greased loaf pan. Bake in the hot oven for 65-70 minutes or until it reaches an internal temperature of 190 degrees. If the top gets too brown, tent the pan with foil until the cake is cooked through.

Step 10: Once the cake is cooked, remove the pan from the oven and allow to cool on a wire rack for 5 minutes. Then, gently lift the cake out of the pan by the parchment paper and allow the cake to cool on a wire rack completely.

Step 11: Slice and serve toasted with a dollop of butter.

Fun Facts about Connecticut: 1. The first telephone book ever issued contained only fifty names. The New Haven District Telephone Company published it in New Haven in February 1878. 2. Connecticut and Rhode Island never ratified the 18th Amendment (Prohibition). 3. Mary Kies, of South Killingly was the first woman to receive a U.S. patent. On May 15th, 1809 for a method of weaving straw with silk. 4. Connecticut is home to the oldest U.S. newspaper still being published: The Hartford Courant, established in 1764. 5. The first automobile law was passed by the state of CT in 1901. The speed limit was set at 12 miles per hour. 6. West Hartford is the birthplace of Noah Webster, the author of the first dictionary published in 1807.

Georgia’s Date of Statehood – January 2, 1788

One might think that taking a trip into Georgia is going to be all about peaches and peanuts. Instead, we are going to court a little controversy and take on Brunswick Stew. Where did this delicious mix of meats, corn, and BBQ come from? Well, that depends on who you ask. Folks in both Brunswick, Georgia, and Brunswick County, Virginia claims to be the home of the ORIGINAL Brunswick Stew. Brunswick, Georgia, mounted a 25-gallon iron pot atop a town monument with an inscription that declares the pot to be the very one in which the very first Brunswick stew was made on July 2, 1898. In 1988, the Virginia General Assembly issued a decree naming Brunswick County the home of Brunswick stew, claiming they can trace their stew back to 1828.

So, who is right? Who knows. But what I DO know is a bowl of Brunswick Stew with some cornmeal biscuits on the side is a perfect meal on a cold day!

Tips and Tricks

1. Biscuit recipes often call for the use of COLD butter. Put the butter in the freezer for the best, chilly result!
2. Don’t worry about using a knife to cut up the butter for the biscuits. Use your box grater and grate the butter like you would cheese. This gives you small, thin curls of butter that are uniform in size.
3. When cutting your biscuits, make sure that you press the biscuit cutter or glass mouth straight down and then up. Don’t twist the cutter, as it seals the sides of the biscuits, making it more difficult for them to rise.
4. Handle the dough as little as possible. Unlike bread, you don’t want to knead the dough to make it uniform.
5. Mix the butter in with a metal spoon so the butter doesn’t warm up from your hands.
6. Brunswick stew is not made in a hurry. The stew is tasty after about an hour or so of simmering, but if you can let it bubble away for 2-3 hours, that is even better.

Georgia-Style Brunswick Stew

Serves 6

• 1 Tbs Olive Oil
• 1 Large Sweet Onion, peeled and diced
• 2 Cloves of Garlic, peeled and minced
• 3 Tbs Worcestershire Sauce
• 1 1/2 tsp Ground Allspice
• 1 1/4 tsp Salt
• 1 1/4 tsp Liquid Smoke
• 3/4 tsp Freshly Ground Black Pepper
• 3/4 Cup Carolina Vinegar Style Tangy BBQ Sauce (Heinz)
• 3/4 Cup Carolina Mustard Style BBQ Sauce (Heinz)
• 1/2 lb. Pulled Chicken, no sauce
• 1/2 lb. Pulled Pork, no sauce
• 4 Cups Low Sodium Chicken Stock
• 1 large (28 oz.) Can Crushed Tomatoes
• 3 Medium Fresh Tomatoes, diced
• 2 Cups Yellow Corn, frozen
• 2 Cups Baby Lima Beans, frozen

Step 1: Place a large stock pot on medium heat. Once the pot is hot, add the olive oil. When the oil has heated and starts to shimmer, add the diced onion. Cook, the onion for 3 minutes, stirring occasionally, until they are soft and translucent.

Step 2: Add the minced garlic to the onions and cook, stirring frequently, for 1 minute.

Step 3: Reduce the heat to medium-low and add the Worcestershire sauce, ground allspice, salt, liquid smoke, and pepper. Cook for 3 minutes, stirring constantly.

Step 4: Add the vinegar based and mustard based BBQ sauce to the pot and stir to combine.

Step 5: Add the pulled chicken and pulled pork to the pot and stir to coat the meat in the sauce. Cover and cook for 10 minutes, stirring occasionally.

Step 6: Add the chicken stock to the pot and stir to combine. Increase the heat to medium-high and add the crushed tomatoes, diced tomatoes, corn, and baby lima beans to the pot. Bring the pot to a boil, stirring frequently.

Step 7: Once bubbling, reduce the heat to medium-low and cook, uncover, for at least 1 hour.

Step 8: Serve hot with cornbread or cornmeal biscuits.

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Cornmeal Biscuits

Makes 12 Biscuits

• 1 1/2 Cup All-Purpose Flour
• 1/2 Cup Yellow Cornmeal
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 Tbs Sugar
• 6 Tbs Very Cold Butter, grated
• 1 Cup Buttermilk
• 2 Tbs Butter, melted

Step 1: Preheat the oven to 425 degrees.

Step 2: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, baking soda, salt, and sugar.

Step 3: Add the cold, grated butter to the dry ingredients and mix with a metal spoon until it is well combined. It is ok if you can still see flakes of butter in the mixture, you are only trying to distribute the butter throughout.

Step 4: Pour in the buttermilk and mix with a metal spoon until the dry ingredients are wet and the mixture comes together into a sticky dough. Do not over mix.

Step 5: Flour your hands and turn the dough out onto a well-floured surface. Pat the dough out to about 1/2 to 1 inch thick. Use a biscuit cutter or the mouth a drinking glass to cut out 12 biscuits. Place the biscuits on an ungreased baking sheet.

Step 6: Brush the tops of the biscuits with the melted butter. Place the baking sheet in the hot oven and bake for 10-12 minutes.

Step 7: Once the biscuits are golden brown on the bottom, remove from the oven and serve warm.

Fun Facts about Georgia: 1. Georgia was named for King George II of England. 2. Georgia is the nations number one producer of the three Ps–peanuts, pecans, and peaches. 3. Known as the sweetest onion in the world, the Vidalia onion can only be grown in the fields around Vidalia and Glennville. 4. Georgia is the largest state east of the Mississippi River. 5. Coca-Cola was invented in May 1886 by Dr. John S. Pemberton in Atlanta, Georgia. The name “Coca-Cola” was suggested by Dr. Pemberton’s bookkeeper, Frank Robinson. He penned the name Coca-Cola in the flowing script that is famous today. Coca-Cola was first sold at a soda fountain in Jacob’s Pharmacy in Atlanta by Willis Venable.

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New Jersey’s Date of Statehood – December 18, 1787

One of the challenges of doing food from all 50 states is to find out what makes each one unique. Since they are (relatively) small and share much of the same climate, how do you differentiate? Well, in the case of New Jersey, you look to what they do best. Diners! There are more diners in New Jersey (approximately 525) than anywhere else, earning them the title of “Diner Capital of the World!” So, to really appreciate the taste of the Garden State, we will be having some classic dishes that are both comforting and delicious, while making you feel like you’re spending a Saturday night in your favorite booth listing to the jukebox play your favorite song.

Tips and Tricks

1. The baking sheet that the meatloaf will be on should have a tall lip, to contain all of the juices.
2. Line the bottom of the baking sheet with aluminum foil first and then place parchment paper over that. It makes cleanup super easy!
3. The easiest way to form the meatloaf is to line a loaf pan with wax paper and then fill the loaf pan with the meatloaf mixture, being sure to pack it tightly. Then, turn the meatloaf out onto your pan and remove the wax paper.
4. The ground beef for your meatloaf mix should be 75%-25%. The meat will need the extra fat since it is going to cook for so long. Lean ground beef will result is dry meatloaf.
5. When preparing the carrots for the salad, use a vegetable peeler. Peel the carrots first and discard the tough outer layer. Then, use the vegetable peeler to get thin, even ribbons.
6. When making the gravy, be sure that the cornstarch is completely dissolved into the cold water. This will prevent lumps.
7. To check for perfectly done potatoes, stab one with a metal fork and hold the fork straight up and down. If the chunk of potato slides off the fork by itself and into the water easily, your potatoes done. If it does not, they need more cooking time.

Yankee Tower Diner Meatloaf

Serves 6

• 2 lbs. Ground Beef, NOT lean
• 1/4 lb. Yellow American Cheese, cut into small cubes
• 1/4 lb. Swiss Cheese, cut into small cubes
• 1 Small Yellow onion, peeled and finely diced
• 2 Eggs
• 3/4 Cup Whole Milk
• 3/4 Cup Plain Breadcrumbs
• 1 Tbs Granulated Beef Bouillon (this equals 1 Knorr beef Bouillon cube crushed)
• 1/4 tsp Salt
• 1/2 tsp Freshly Ground Black Pepper

Step 1: Preheat the oven to 400 degrees.

Step 2: Place all of the ingredients into a large bowl and mix together, by hand, until all of the ingredients are well combined, and the cheese is evenly distributed throughout.

Step 3: Form the mixture into a loaf and place in on an aluminum foil and parchment paper-lined baking tray.

Step 4: Place the meatloaf in the hot oven and bake for 60-65 minutes, or until the center of the meatloaf resisters 160 degrees.

Step 5: Remove from the oven and slice. Serve hot with brown gravy.

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Classic Brown Gravy

Serves 6

• 4 Tbs Onions, finely minced
• 2 Tbs Butter
• 2 Cups Beef Broth
• 4 Tbs Cold Water
• 2 Tbs Cornstarch

Step 1: Place a medium saucepan over medium-low heat. Once the pan is hot, add the butter. When the butter has melted, add the onions to the pan and cook, stirring frequently, until the onions are soft, about 4 minutes.

Step 2: Add in the beef broth and bring the liquid to a simmer. Once bubbling, cook for 5 minutes, stirring occasionally.

Step 3: While the liquid is simmering, combine the cold water and cornstarch in a small bowl. Whisk until the cornstarch is completely dissolved.

Step 4: After the 5-minute cooking time, pour the water/cornstarch mixture into the beef broth, whisking the entire time. Cook for 1 minute, continuously whisking.

Step 5: Once the gravy has thickened to your liking, remove from the heat and serve.

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Sour Cream and Chive Mashed Potatoes

Serves 4

• 2 lbs. Gold Potatoes, peeled and quartered
• 1/2 Whole Milk, warmed
• 1/2 Cup Sour Cream
• 1/4 Cup Chives, finely chopped
• Salt and Pepper to taste

Step 1: Place the potatoes in a large pot. Add enough water to the pot to completely cover the potatoes.

Step 2: Place the pot over high heat and bring the water to a boil. Reduce the heat to medium, cover, and cook until the potatoes are fork tender, about 20 minutes.

Step 3: Once the potatoes are cooked, drain the water and return the potatoes to the large pot.

Step 4: Using a potato masher, crush the potatoes. Add the hot milk and mash until the potatoes are fluffy.

Step 5: Stir in the sour cream, chives, salt, and pepper until well combined.

Step 6: Serve hot.

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Weequshic Diner Salad

Serves 6

• 1/2 Small Green Cabbage, outer leaves and core removed and thinly shredded
• 1 large Onion, peeled, halved, and thinly sliced
• 1 Large Carrot, peeled and thinly sliced
• 1 Green Bell Pepper, stem and seeds removed and thinly sliced
• 1 Small Cucumber, peeled, seeds removed, and thinly sliced
• 3 Tbs White Vinegar
• 3 Tbs Vegetable Oil
• 3 Tbs Sugar
• 1 tsp Salt

Step 1: In a large bowl, toss together the cabbage, onion, carrot, green pepper, and cucumber.

Step 2: In a small bowl, whisk together the oil, vinegar, sugar, and salt until everything is dissolved.

Step 3: Pour the dressing over the salad and gently toss to combine.

Step 4: Cover tightly and set aside in the refrigerator overnight.

Step 5: Serve cold.

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Fun Facts about New Jersey: 1. Atlantic City has the longest boardwalk in the world. 2. The first Indian reservation was in Shamong Township. 3. New Jersey has the highest population density in the U.S. An average 1,030 people per sq. mi., which is 13 times the national average. 4. North Jersey is the car theft capital of the world, with more cars stolen in Newark than any other city. Even the 2 largest cities, NYC and LA put together. 5. Passaic river was the site to the first submarine ride by inventor John P. Holland. 6. New Jersey is a leading industrial state and is the largest chemical producing state in the nation. 7. New Jersey has the tallest water tower in the world. The Union Watersphere is 212 feet tall! 8. Modern paleontology, the science of studying dinosaur fossils, began in 1858 with the discovery of the first nearly complete skeleton of a dinosaur in Haddonfield, New Jersey. The Hadrosaurus is the official New Jersey state dinosaur.

Pennsylvania’s Date of Statehood – December 12, 1787

Welcome to Pennsylvania! A beautiful state with lush farmlands, rolling mountains, and so much history. It also happens to be the birthplace of yours truly. Trying to pin down specific Pennsylvania cuisine is hard, since it is such a rich melting pot of immigrants. German, Italian, Slovak, Polish, Dutch, and so many more make up typical PA plates. So, to explore this state in one dinner, we are going to tell a tale of 2 cities, with some traditional Amish pie for dessert!

To the East lies Philadelphia, a bustling city that is known for the Liberty Bell, Independence Hall, and, of course, cheesesteak! To the West is Pittsburgh. A steel town that has grown to a prosperous city with beautiful rivers and amazing art. The Italian influence is strong here and one of the tastiest traditions is Italian wedding soup. And finally, you cannot go from one side of PA to the other without paying homage to the Pennsylvania Dutch. Amish cooking is homegrown, simple, and absolute delicious. Shoo fly pie is an Amish tradition that dates back to the Civil War, so it is not to be missed!

Tips and Tricks

1. Use ribeye steak. It is more expensive than other cuts of beef, but the taste and texture is going to be better with ribeye. It is worth it.
2. Ask your butcher, or the meat clerk at the grocery store, to shave the steak for you. They have the machinery to get paper thin slices and not waste a single ounce.
3. If your grocery store will not shave the beef for you, then freeze the steak and then use a very sharp knife to cut the meat as thinly as possible.
4. When making the meatballs for the soup (once the meat is added to the rest of the ingredients) don’t over work. Mix by hand and only enough to combine everything evenly. If you keep mixing, the meatballs will end up being tough.
5. Don’t skip the chilling of the meatballs. This helps them set and stay together in the soup.
6. After the meatballs have chilled for at least an hour, test 1. Boil a large pot of water over medium heat and cook 1 meatball for 15 minutes. Test to see if the meatball both stays together and is cooked all the way through. If the meatball comes apart in the water, then bake them in the oven. Heat the oven to 400 and bake the meatballs for 20-30 minutes. Then add the cooked meatballs to the soup with the orzo. If the meatball isn’t cooked though, add 5 more minutes to the boiling time and test again.
7. In these recipes, use regular Olive Oil, NOT extra virgin olive oil. Extra Virgin Olive Oil has too low of a smoke point and your dishes will taste burned or acrid.
8. If meatloaf mix is not available or you don’t eat pork, you can use 85% lean ground beef instead.
9. You can make homemade pie crust if you want, but honestly the pre-made crust in the refrigerated section of your local grocery store works just fine and is much less hassle.
10. A successful “wet bottom” shoo fly pie has about 2/3 cake-like layer on top and 1/3 wet, syrupy layer on the bottom.

Philly Cheesesteak Sandwiches

Serves 6

• 2 Tbs Olive Oil
• 1/4 tsp Salt
• 1 Large White Onion, peeled, halved and very thinly sliced
• 2 1/2 lbs. Ribeye Steak, shaved very thin
• Salt and Pepper, to season the steak
• 3-4 Tbs Olive Oil
• Cheese Whiz (melted) or Provolone Cheese Slices
• 6 Crusty Italian Rolls, split lengthwise
• Dill Pickle Spears, for garnish

Step 1: Place a large skillet over medium heat. Once the pan is hot, add 2 Tbs Olive Oil to the pan. When the oil starts to shimmer, add the sliced onions and 1/4 tsp salt.

Step 2: Cook the onions, stirring only occasionally, until the onions are soft and start to brown, about 15 minutes. Remove the onions from the pan and set aside.

Step 3: Place the pan back over medium heat and add 1 Tbs olive oil. Once the oil is hot it is time to cook the steak. It is best to do this in batches, so the meat gets even browning. Place enough steak in the pan to make a single layer and season with a pinch of salt and freshly ground black pepper. Cook the shaved steak for 3 minutes, stirring frequently, until it is lightly and evenly browned. Once the steak is cooked, remove it from the pan and cover it in foil while the rest of the meat is cooked. Repeat this until all of the steak is cooked.

Step 4: Once the steak is all cooked, divide the meat into sandwich portions in the skillet. Top each portion with onions and the cheese of your choice. Heat until the cheese is melted and then, using a wide spatula, transfer the meat and cheese from the skillet to an open sandwich roll.

Step 5: Serve hot with a dill pickle on the side.

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Pittsburgh Italian Wedding Soup

Serves 8

Meatballs

• 2 Slices of White Bread, cut into small pieces
• 1/2 Cup Milk
• 1 Egg Yolk
• 1/2 Cup Grated Parmesan Cheese
• Handful Fresh Parsley, stems removed and finely chopped
• 3 Cloves of Garlic, peeled and minced
• 3/4 tsp Salt
• 1/2 tsp Freshly Ground Black Pepper
• 1/2 tsp Dried Oregano
• 1 lb. Meatloaf Mix (2/3 lbs. ground beef and 1/3 lb. ground pork)

Soup

• 1 Tbs Olive Oil
• 2 Cloves of Garlic, peeled and minced
• 1/4 tsp Red Pepper Flakes
• 12 Cups Low Sodium Chicken Broth
• 1 Head Curly Kale, stems removed and chopped
• 1 Cup Orzo Pasta
• Handful Fresh Parsley, stems removed and finely chopped
• Salt and Pepper, to taste

Step 1: Place the cut up white bread in a large bowl and pour the 1/2 cup of milk over them. Using a potato masher, mash the bread and milk together until smooth.

Step 2: Add the egg yolk, Parmesan cheese, chopped parsley, minced garlic cloves, salt, pepper, and oregano to the bread/milk mixture and mash until the contents are well combined.

Step 3: Add the meatloaf mix to the bowl and, using your hands, mix until everything is well combined.

Step 4: Once everything is well combined, form the meatball mixture into small, 1-inch meatballs. You should get 60-65 meatballs. Place the meatballs on a rimmed baking tray, cover with plastic wrap, and chill in the refrigerator for at least 1 hour, up to 24 hours.

Step 5: Once the meatballs have firmed up, it is time to make the soup. Place a large pot over medium-low heat. Once the pot is hot, add 1 Tbs olive oil and heat until shimmering. Once the oil is ready, add the minced garlic and cook, stirring frequently until the garlic starts to turn a light brown and becomes fragrant, about 30 seconds. Do not let the garlic burn.

Step 6: Once the garlic is toasted, add the 1/4 tsp of red pepper flakes and give everything 1 good stir before adding the chicken broth. Increase the heat to medium-high and bring the broth to a boil.

Step 7: Once boiling, add the chopped kale to the pot, cover, and cook for 15 minutes or until the kale is soft, stirring occasionally.

Step 8: Reduce the heat to medium, add the meatballs, cover, and cook for 10 minutes.

Step 9: After 10 minutes, add the orzo pasta, cover, and cook for another 10 minutes.

Step 10: After the meatballs have cooked through and the pasta is tender, stir in the fresh parsley and season with salt and pepper, to taste.

Step 11: Serve hot.

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Amish Shoo Fly Pie

Serves 8 (or 1 if you really like pie)

• 1/2 Cup Molasses
• 1/4 Cup Brown Sugar
• 1 Egg
• 1/2 Cup Boiling Water
• 1/2 tsp Baking Soda
• 1 Cup Flour
• 1/3 Cup Brown Sugar
• 3 Tbs Lard
• 1 Piece of Pre-made Pie Crust

Step 1: Preheat the oven to 400 degrees.

Step 2: Place the pie crust in a 9-inch pie pan, gently pressing the dough into the pan.

Step 3: Dissolve the 1/2 tsp into the 1/2 cup of boiling water.

Step 4: In a large bowl, combine the molasses, 1/4 cup brown sugar, 1 egg, and the hot water/baking soda. Whisk until the syrup is thoroughly combined.

Step 5: In a separate bowl, whisk together the 1 Cup of Flour and 1/3 Cup Brown sugar. Add the 3 Tbs of lard to the flour mixture and, using your hands, rub the lard into the dry ingredients until it is well combined.

Step 6: Pour half of the molasses mixture into the pie crust. Sprinkle half of the flour mixture over molasses. Then, pour the remaining molasses mixture into the pie crust and top with the remaining flour mixture.

Step 7: Carefully place the pie in the hot oven and bake for 10 minutes. Reduce the heat to 350 and bake for an additional 50 minutes. Check the crust after about 15 minutes of baking time. If the visible crust is already a dark brown, cover the edges with aluminum foil to prevent burning.

Step 8: Once the pie is baked, remove from the oven and allow to cool on a wire rack before slicing and serving.

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Fun Facts about Pennsylvania: 1. In 1909 the first baseball stadium was built in Pittsburgh. 2. In 1946 Philadelphia became home to the first computer. 3. The first daily newspaper was published in Philadelphia on Sept. 21, 1784. 4. The Rockville Bridge in Harrisburg is the longest stone arch bridge in the world. 5. Kennett Square is known as the Mushroom Capital of the World. 6. Benjamin Franklin founded the Philadelphia Zoo, the first public zoo in the United States. 7. Actor Jimmy Stewart was born and raised in the town of Indiana. Each year at Christmas the downtown area is decorated in the theme of the film “It’s a Wonderful Life”. 8. The Borough of Kane is known as the Black Cherry Capital of the World.

Delaware’s Date of Statehood – December 7, 1787

Welcome to the first installment of Edible US! We will be going in the order of statehood and, since Delaware was the first state in these United States, we’ll start here! Chicken and dumplings is a dish that I grew up eating. It’s my Dad’s favorite meal and something that just tastes like a big warm hug. My grandmother’s version is pretty similar to the Delaware version, except there is milk in the gravy and the dumplings are thicker and a bit puffy. Delaware chicken and dumplings feels a bit less heavy but still deeply satisfying and the perfect meal when it is cold and rainy outside.

Tips and Tricks

1. Use lots of flour when making the dumplings. The dough is sticky, so you will need to add lots of flour on top of and underneath the dough when rolling out and cutting the dumplings. Don’t shake off the excess flour either, as it will help to thicken the gravy.
2. When rolling out the dough, keep rolling it until it is very thin. The old wisdom is to “roll it out until it is so thin you can read a newspaper through it.” Remember that the dumplings will absorb lots of liquid and will become thicker in the pot.
3. Don’t skim any oil from the top of the broth. This helps to create a thicker gravy once the dumplings are added.
4. Make the dressing at least 30 minutes before serving. The vinegar will help mellow the harshness of the raw garlic into something delicious!

Chicken and Slippery Dumplings

Serves 4

Chicken and Gravy

• 2 lbs. Skinless Chicken Thighs (Bone-In)
• 8 Cups Chicken Broth
• 3/4 tsp Salt
• 1 Large White Onion, peeled and diced
• 2 Stalks Celery, root and leaves removed and diced

Dumplings

• 1 Cup All-Purpose Flour
• 1/4 tsp Salt
• 1/2 Cup Chicken Broth, from above and cooled

Step 1: Place the chicken thighs in a large pot. Pour all of the chicken broth over the chicken and then add the diced onion, diced celery, and 3/4 tsp salt.

Step 2: Place the pot on the stove over high heat and bring the liquid to a boil. Once boiling, reduce the heat to low, cover, and cook for 1 hour.

Step 3: After the hour, remove the chicken from the pot and set aside to cool. Remove the chicken broth from the heat and also allow to cool. Once the chicken thighs are cool enough to handle, remove the meat from the bones and shred. Place the meat into a separate bowl and set aside in the refrigerator. Discard the bones.

Step 4: Once the broth has cooled to lukewarm, you can make the dumplings. In a medium bowl, whisk together the flour and salt. Take 1/2 cup of the lukewarm broth and add it to the flour. Mix with a fork until the dough starts to come together and forms a ball. The dough will be very sticky.

Step 5: Place the pot of remaining chicken broth back on the stove over medium heat and bring the liquid to a low boil.

Step 6: Place a very generous amount of flour on a large, flat surface. Place the dumpling dough in the center of the well-floured surfaced and add more flour over the top of the dough. Flour your hands and a rolling pin. Roll out the dough until it is very thin, adding more flour underneath and on top of the dough as you roll it out.

Step 7: Once rolled out, cut the dough into strips 3 inches wide and 1 1/2 – 2 inches tall. Take 4-5 dumplings at a time (do not shake off the excess flour) and drop them, 1 at a time, into the simmering broth. Make sure you keep them flat as they hit the liquid. Use a wooden spoon to submerge the dumplings in the broth and give the pot a gentle stir to keep the dumplings from sticking together and sinking to the bottom. Continue this until all of the dumplings have been added to the pot.

Step 8: Add the shredded chicken to the pot, reduce the heat to low, cover, and cook for 10 minutes, stirring every few minutes to make sure the dumplings don’t stick to the bottom.

Step 9: After 10 minutes, uncover the pot and cook for an additional 10 minutes, gently stirring every few minutes. The dumplings should absorb most of the liquid until what remains in the pot has the consistency of gravy, not soup.

Step 10: Serve hot.

Strawberry and Mixed Greens Salad

Serves 4

Salad

• 1 Bag Spring Mix Salad Greens
• 1/2 Cup Shredded Mozzarella Cheese
• 6 Large Strawberries, caps removed and sliced

Dressing

• 1/4 Cup Vegetable Oil
• 3 Tbs Sugar
• 1/4 Apple Cider Vinegar
• 1 Clove of Garlic, peeled and finely minced
• 1/8 tsp Salt
• 1/8 tsp Paprika
• 1/8 tsp Ground White Pepper

Step 1: In a small bowl, whisk together the vegetable oil, sugar, vinegar, garlic, salt, paprika, and white pepper until the sugar is dissolved. Set the dressing aside for 30 minutes to let the flavors combine.

Step 2: In a large bowl, gently toss together the salad greens, mozzarella cheese, and sliced strawberries.

Step 3: Whisk the salad dressing again before pouring it over the salad. Gently toss to coat.

Step 4: Serve cold.

Fun Facts about Delaware: 1. Delaware is the lowest state, with an average altitude of 60 ft. above sea level. It is ninety-five miles long and between nine and thirty-five miles wide. Its highest point, near the Pennsylvania line, is 442 ft. above sea level. 2. Delaware is the second smallest state and has the fewest counties of any state (3). 3. Delaware’s official state name is “The First State” because it was the first of the thirteen original colonies to ratify the Constitution in 1787, thus becoming the first state in the nation. Because of this, Delaware is given the first position in congressional votes and national events, such as Presidential Inaugurations. 4. In 1638, near the mouth of the Delaware River, Swedish and Finnish people built the first log cabin in North America. 5. Delaware Bay is home to the largest population of horseshoe crabs in the world. It is estimated that they (horseshoe crabs) predate the dinosaurs by more than 200 million years.

Well, some about me, I suppose. Hi! My name is Heather and I am really passionate about trying new things! I started a blog about 4 years ago called Edible UN (www.edibleUN.wordpress.com) in which I made a full meal AND bread from every country in the United Nations. It was a long process that took 3.7 years to complete, but after my sweetheart and I sampled the cuisine of every nation on Earth, we were hooked! It was so much FUN going on a gastronomical safari that I knew I couldn’t stop there!

So, here we are! In this blog, we will be sampling the dinner table traditions of each of the 50 states in the United States. Our history is one of immigrants, ingenuity, and deeply held ties to the land. I’m really excited to see how these three things have influenced the way we eat.

We will be dining in historical order. That is, in the order that each state joined the Union. I hope you enjoy this trip around the United States and that you find yourself inspired to branch out and taste all of the different things this wonderful world has to offer!