Coast2CoastRecipes

Sautéed Black Bass with Basil Mustard Butter Sauce

admin — Sun, 07 Feb 2010 17:43:51 +0000

Photo courtesy of Mike Fleming -Flickr cc

According to the Kentucky Secretary of State:

The state fish is the Kentucky Spotted Bass, Micropterus punctulatus. The bass was adopted by the state on February 27, 1956. The Kentucky Bass is acclaimed for its gameness and fighting qualities. It also a prized dish to eat.

This simple method of preparation is excellent for all types of fish fillets,especially perch, cod, salmon and all varieties of flat fish.

1-½ lbs.Black Bass or other fish fillets
½ cup Seasoned Flour, for dredging
2 Tbsp. Vegetable Oil
1 Tbsp. Shallots, minced
¼ cup White Wine
2 Tbsp. Fresh Lemon Juice
1/3 cup Heavy Whipping Cream
4 oz.Unsalted Butter, cut in pieces
2 Tbsp. Dijon Mustard
2 Tbsp. Fresh Basil, chopped
Salt and White Pepper to taste

Preheat a large skillet.
Dredge the fish fillets in the seasoned flour.
Add the oil to the pan and heat. Lay in the fillets and cook over medium heat approximately 2-3 minutes on each side. Fish should yield to the touch when fully cooked.
Remove the fish from the pan and keep warm.
Add the shallots and sauté briefly.
Add the wine and lemon. Reduce to ½ of its original volume.
Add the cream and continue reducing until slightly thickened, about 2 minutes.
Slowly whisk in the butter 1 piece at a time.
Add the mustard, basil and season to taste. Ladle over the fish and serve immediately.

Serves 4
by Chef Kirk Williams, CEC, CCE

Alligator Andouille Sauce Piquant

admin — Sun, 07 Feb 2010 06:12:26 +0000

According to the Louisiana State Library:

The American alligator (Alligator mississippiensis) was designated the state reptile of Louisiana in 1983. The word Alligator comes from the Spanish “el lagarto” (the lizard). Native to the Southeastern United States, alligators construct burrows, or “alligator holes” for shelter and hibernation. They are also known to find shelter in swimming pools during the dry months.

Perhaps the most recognizable creature in the Cajun Culinary Kingdom is the alligator.
Every September alligator hunters wander the back roads and bayous of the Louisiana
Swamp in their attempt to capture this delicacy.

Ingredients for Alligator Andouille Sauce Piquant

2 lbs. diced lean alligator
½ cup red wine
5 cups water
1 cup ketchup
2 tablespoons Tony’s Chachere’s
1 8 oz can Tomato Sauce
1 lb. Andouille, cubed
1 tablespoon Hot Sauce
2 tablespoons olive oil
2 teaspoons minced fresh thyme
1 cup chopped onion
1 whole lemon, sliced
½ cup chopped bell pepper
2 bay leaves
½ cup chopped celery
1 8oz package sliced mushrooms

1 tablespoon minced garlic

½ cup minced green onions
1 14oz can Del Monte crushed tomatoes, drained
3 tablespoons dark roux
¼ cup parsley minced
1 6oz can Del Monte Tomato Paste
10 cups cooked rice

Directions for Alligator Andouille Sauce Piquant

Place Alligator meat and 1 tablespoon of Tony’s Chachere’s Creole Seasoning in large
saucepot. Cover with water and bring to boil.
Lower fire and simmer for 30 minutes.
Reserve 2 one quarter cups liquid to use as alligator stock in recipe.
Heat oil in large saucepot. Add andouille and cook until browned.
Add onion, bell pepper, celery and cook for 2 minutes over high heat.
Add garlic and cook for additional
minute.
Add crushed tomatoes, tomato sauce, and tomato paste, roux, red wine, ketchup and hot sauce.
Simmer over medium heat for 15 minutes allowing water to evaporate. Be careful not to brown too much.
Add alligator stock, thyme, lemon and bay leaves and remaining 1 tablespoon of Creole seasoning.
Lower fire, cover and simmer 30 minutes, stirring occasionally.
Add sliced mushrooms and alligator meat and simmer, covered, for an additional 10 minutes.
Add green onions and parsley and serve over steamed white rice.

Makes 10 servings.
Per Serving:
Calories: 611 Sodium: 1056 mg
Total Fat: 12 g Dietary Fiber: 4.6 grams
Saturated: 1.9 g Carbohydrates: 65.5 grams
Cholesterol: 34 mg Protein: 57.2 grams

Recipe from Chef Patrick Mould – www.louisianaschoolofcooking.com

Lump Crab & Creole Tomato Linguine

admin — Sun, 07 Feb 2010 05:54:31 +0000

The Creole Tomato is Louisiana’s Official State Vegetable Plant, unlike the Sweet Potato, which is the Official State Vegetable. The creole tomato was specifically designed to be grown in the hot, muggy bayou climate of Louisiana.

Ingredients for Lump Crab & Creole Tomato Linguine

1 pound jumbo lump crab meat
1 pound cooked linguine
1/4 cup olive oil
4 cloves sliced garlic cloves
1/4 cup minced shallots
1/4 cup minced parsley
2 tablespoons chopped basil
1 cup diced Creole tomatoes
1 cup evaporated skim milk
salt and pepper to taste

Direction for Lump Crab & Creole Tomato Linguine

In a heavy sauce pan, heat olive oil and sauté garlic and shallots 1-2 minutes.
Add herbs and tomatoes. cook an additional 2 minutes.
Slowly add evaporated skim milk, whisking constantly and bring to a boil.
Reduce to simmer and add half of the crab meat to flavor the sauce. cook until slightly thickened, stirring often.
When the sauce holds to the back of the spoon, gently fold in the other half of the crab meat. Cook an additional 2 to 3 minutes, just to heat meat through.
Season to taste using salt and pepper.
Tossed with cooked linguine.

Makes 6 servings

Per serving:

Calories: 250 Sodium: 1115 mg

Total Fat: 7 grams Dietary Fiber: 2 grams

Saturated: 1.5 grams Carbohydrates: 18 grams

Cholesterol: 83 mg Protein: 25 grams

Recipe from Chef John Folse – www.jfolse.com

Scuppernong Juice – State Fruit of North Carolina

admin — Sun, 07 Feb 2010 03:32:03 +0000

Photo courtesy of Ian Muttoo-Flickr (Creative Commons license)

According to the North Carolina Secretary of State:

The General Assembly of 2001 designated the Scuppernong grape as the official State Fruit (Session laws, 2001, c. 488).

The first grape to be actively cultivated in the United States, the Scuppernong is a variety of muscadine grape. It was named for the Scuppernong River, which runs from Washington County to the Albemarle Sound. The Roanoke colonists are believed to have discovered the Scuppernong “Mother Vineyard,” a vine that is now over 400 years old and has a trunk more than two feet thick.

Grape cultivation is a small but growing part of the North Carolina economy.

Scuppernong Juice Ingredients

3 pounds scuppernong or other muscadine grapes, crushed
1 cup water

Directions for making Scuppernong Juice

Bring ingredients to a boil in a large saucepan.
Cover, reduce heat, and simmer 10 minutes.
Pour mixture through a double thickness of damp cheesecloth, discard solids.
To serve as a juice to drink, stir in 1 1/4 cups sugar and chill.

Yield 3 1/2 cups.

Recipe courtesy of the South Carolina Department of Agriculture

Baked Apples – New York State Fruit

admin — Sat, 06 Feb 2010 18:09:52 +0000

Photo courtesy of sleepyneko -Flickr

According to the New York State LIbrary:

The apple was adopted as the State fruit in 1976. Apples are sweet and crisp, and many varieties are grown in New York.

Apples were introduced in the 1600s by European settlers who brought seeds to New York. Dried apples were a staple for colonists and hard apple cider was a popular drink.

In addition to New York, the following states have also designated the apple, or a specific apple variety as their state fruit: Minnesota, Rhode Island, Vermont, Washington, West Virginia.

Ingredients for Baked Apples

4 medium apples
raisins
1 cup water
1⁄2 teaspoon cinnamon

Directions for making Baked Apples:

Preheat oven to 350 degrees F
Remove the core from the apples, leaving 1⁄2 inch of the core at the bottom of the apple. Peel top 1/3 of apple.
Arrange apples in baking pan. Then fill the core of the apple with raisins, and sprinkle with cinnamon.
Pour water into pan.
Bake 45 to 60 minutes or until tender. Spoon liquid from pan over apples one or two times during baking.

Nutrition info for 1 serving:
Calories: 110 • Total Fat: 0 g • Saturated Fat: 0 g • Cholesterol: 0 mg
Carbohydrates: 27 g • Protein: 1 g • Sodium: 5 mg

provided by University of New Hampshire Cooperative Extension

Apple Popcorn Brittle – Illinois State Snack Food

admin — Sat, 06 Feb 2010 13:53:57 +0000

Apple Popcorn Brittle courtesy of the Popcorn Board

According to the Illinois State Museum:

There are 333 Illinois farms that grow popcorn on 47,000 acres, making Illinois the third largest grower of the product.

Corn probably originated in Mexico about 5,000 years ago. It is estimated that Native Americans in Illinois started growing corn about 100 A.D.

Popcorn pops because its kernel contains a small drop of water that suddenly expands when exposed to high heat. The kernel turns inside-out as it explodes.

The Symbol
Second and third grade students and their teacher, Fran Hollister, at Cunningham Elementary in Joliet proposed popcorn and were sponsored by State Senator Larry Walsh. The Official Illinois Snackfood was voted a State Symbol in 2003.

Ingredients for Apple Popcorn Brittle

1 quart popped popcorn
2 cups apple and cinnamon flavored cereal
1 cup cocktail peanuts
3/4 cup apple juice
1 cup sugar
1/4 light corn syrup
1/2 teaspoon vinegar
1/4 teaspoon salt

Directions for Apple Popcorn Brittle

In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy 2 quart saucepan.
In saucepan, combine apple juice, sugar, corn syrup, vinegar and salt.
Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil.
Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer).
Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat.
Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan. Cool until hardened.
Break into pieces.

Notes

3/4 cup apple pop wine may be used instead of apple juice.

Recipe and photo courtesy of The Popcorn Board

Bombay Popcorn – Illinois State Snack Food

admin — Sat, 06 Feb 2010 08:03:20 +0000

Popcorn was designated the State Snack of Illinois on 01/01/04.
Bombay Popcorn is a tasty alternative to plain popcorn that you may be used to eating.

Ingredients for Bombay Popcorn

8 cups popped popcorn, warm

3 tablespoons butter or margarine

2 teaspoons curry powder or hot curry powder
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/2 cup toasted coconut, golden raisins or sliced almonds, optional

Directions

Place popcorn in a large bowl.
Microwave butter 20 seconds or until melted; stir in curry powder until well blended.
Drizzle seasoned butter over popcorn and stir to distribute.

Sprinkle with salt, sugar and optional ingredients; stir gently until blended.

Recipe courtesy of The Popcorn Board

Quick Peach Cobbler – South Carolina State Fruit

admin — Sat, 06 Feb 2010 02:29:53 +0000

Photo by arnold | inuyaki

South Carolina was the first state to choose the peach as their official state fruit in 1984. Georgia became known as the Peach State, and they chose the peach as their official State Fruit in 1995. Alabama also decided to designate the peach as their official state fruit in 2006.

According to the Acts of Alabama 2006:

The peach belongs to the family Rosaceae, a large family of herbs, shrubs, and trees distributed over most of the earth, and for plants of the genus Rosa, the true roses. The peach appears to have originated in China, where it was mentioned in literature several centuries before Christ. It was introduced into Persia before Christian times and was spread by the Romans throughout Europe. Several of its horticultural varieties were brought by the Spanish to North America, where it became naturalized as far north as Pennsylvania by the late 17th century. The numerous varieties of peaches under cultivation are generally distinguished as clingstone or freestone.

Thirty to forty varieties of peaches are grown commercially throughout Alabama. The harvest season begins in South Alabama in early May and is completed in North Alabama in early September.

Ingredients for a Quick Peach Cobbler

1 can (16 ounce) sliced peaches, packed in juice
1 egg
1/3 cup sugar
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 Tablespoon softened margarine

Instructions for Quick Peach Cobbler

Preheat the oven to 375 degrees F.
Open the can of peaches. Pour the peaches and their juice into the casserole dish. Heat them on the stove-top until they bubble.
Slightly beat 1 egg.
In a mixing bowl, mix the egg, sugar, flour, baking powder, salt, and margarine.
Drop spoonfuls of this mixture on top of the hot, bubbling peaches.
Use pot holders to carefully remove the casserole dish from the stove.
Put the casserole dish in the oven. Bake for about 30-40 minutes.
Serve warm with ice cream (optional)

Recipe adapted from:
Pennsylvania Nutrition Education Network Program

Baked Wild Turkey with Berry Stuffing – Massachusetts State Game Bird

admin — Fri, 05 Feb 2010 23:30:28 +0000

Wild Turkey is the state bird (or state game bird) of Alabama, Massachusetts, and South Carolina. Cooking wild turkey is a little different than cooking a standard store-bought turkey, because they are drier and have a smaller breast. It’s important to keep the bird moist when you cook it.

Ingredients for Wild Turkey

1 bird – wild turkey (prepared – gutted and feathers removed)
1/8 cup – Salt
1 cup – water
1 can – chicken broth
Stuffing recipes – see below

Directions for baking a Wild Turkey

Salt the turkey. This is similar to brining but better. Rub salt all over the turkey skin, and then refrigerate it over night.
Remove the bird in the morning and stuff it with the bread and berry stuffing shown below
Pour chicken broth and water over the bird and into the stuffing cavity
Bake the bird at 325 degrees for 4 – 4-1/2 hours, or until tender. The drumstick should easily pull away from the bird when it’s ready.

Ingredients for Berry Stuffing

Bread – any you have around (raisin bread is good too)
Dried Cranberries
Blueberries (fresh or canned)
Blackberries (fresh) – optional
Apples (diced) – optional
Eggs – 1 or 2

Directions for Berry Stuffing

Take any bread you have laying around. It can be slightly stale, because it will be cooking inside the bird and picking up the juices from it. Mix in any berries that you like. They can be fresh or dried. I usually add dried cranberries, fresh blueberries, and strawberries or blackberries if they are in season. You can also use diced apples, and/or any other berries that you like. Then, take one or two eggs (depending on the amount of stuffing) and mix it all together. Then stuff the bird. To keep the stuffing in the bird, you can use the hell of a loaf of bread and slide it across the opening of the cavity after you stuff the bird.

This is a very loose recipe. I usually just eye the cavity and mix about 1/3 more than I think it will take because I also stuff the back end of the turkey and push some of the stuffing up under the skin on that end of the cavity. The berries help to keep the bird moist and makes the meat lightly sweet.

To keep the bird moist, seal it with aluminum foil to start will help the bird absorb some of the liquid. Remove the foil about halfway through the baking process to brown the bird. You can pour some chicken broth and or white wine over the bird while it’s baking to keep the bird extra moist.

Deer Barbeque

admin — Fri, 05 Feb 2010 20:16:26 +0000

The White-tailed Deer is the state mammal (state animal, or state game animal) of Arkansas, Illinois, Michigan, Mississippi, Nebraska, New Hampshire, Ohio, Oklahoma, Pennsylvania, South Carolina, and Wisconsin. When cooked, deer is known as venison. It is a delicious, lean meat.

According to the Illinois State Museum:

The state animal was selected by a vote of Illinois schoolchildren in 1980. Candidates were nominated by the General Assembly and the Illinois State Museum. The children selected the White-tailed Deer, and a bill, effective January 1, 1982, was passed by the General Assembly and signed into law by Governor James R. Thompson.

Ingredients for Deer Barbeque

1- 16 oz bottle barbeque sauce
3 deer ham steaks
3 tablespoons honey
barbeque seasoning

Directions for Deer Barbeque

Coat deer steaks with barbeque seasoning.
Place deer steaks in crock pot.
Pour in the remainder of the sauce and honey.
Cook on low heat for 10 hours.

Recipe courtesy of the West Virginia Division of Natural Resources