Tag Archives: regional

Shrimp & Grits

Ingredients:

Preparation:

Salt the water well and bring to a boil.   Add the grits and cook until all of the water is absorbed, about 20 to 25 minutes.  Remove from heat and stir in the cheese, garlic and lemon infused olive oils.

Clean the shrimp and pat dry.  Fry the bacon in a large skillet until browned; remove and discard or save for another use.  Remove 1 TB of bacon fat and add to the grits.  Add the shrimp to the remaining grease.  Cook until the shrimp turn pink. Add the parsley and turmeric – saute for 3 more minutes.

Spoon the grits into a serving bowl, add the shrimp and mix well.

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well.

Fried Green Tomatoes

Fried green tomatoes are a great way to show off the deep flavor of Lucini olive oils.  The last time I made them I was in North Carolina, so I added a tablespoon of Cheerwine to the milk and found that the tomatoes had an added sweetness that balanced well with the salted crust.  I have seen many recipes recommend avoiding olive oil for frying, but it actually makes the best frying oil.  When heated, olive oil is actually a very stable fat, working well at frying temperatures, in part due to the plentiful anti-oxidizing agents such as phenols and vitamin E.  Its high smoking point (over 400º F) is safely above the ideal temperature for frying food (350º F).

Ingredients:

  • 2 C          Lucini Extra Virgin Olive Oilold
  • 4              Green Tomatoes (sliced 3/8 to 1/2 inch thick)
  • 1 C           Milk
  • 1 TB        Cheerwine (LUC Cherry if you’re not in the Carolinas)
  • 1 C           Flour
  • 1/2 tsp  Salt
  • 1/2 tsp  Ground Pepper
  • 1 C           Corn meal
  • 1 tsp       Smoked Paprika
  • 1/2 tsp  Salt
  • 1/2 tsp  Ground Pepper
  • 2              Eggs (beaten lightly)

Preparation:

In a small bowl, mix the milk and cherry vinegar.  In another, combine the flour with 1/2 tsp  salt and pepper.  Mix the corn meal, paprika, 1/2 tsp salt and pepper in a third bowl, and the beat the eggs well in a fourth.

Heat the olive oil in a large skillet over medium heat.  Dip each tomato slice in the milk to coat, then in the flour mixture. Dip the floured tomato slice into the egg, and then into the corn meal and make sure the slice is completely coated. Place the coated tomato slices in the hot oil, and fry until golden brown on each side, about 3 to 5 minutes per side.

Maine Lobster Roll recipe

Lobster is the first thing that comes to mind when I think of foods from Maine.  Though not as abundant as it used to be, the tasty crustacean is still ubiquitous to coastal towns.  Nothing is more reminiscent of a summer weekend in Maine than a lobster roll served in a cardboard carrier with a side of chips and slaw!!!

Lobster rolls are great when prepared with freshly cooked lobster, but equally wonderful with leftovers from a lobster bake.  I actually like to switch out the mayo for Lucini Basil Infused Olive Oil, as it binds together the lobster ‘salad’ well without overpowering the wonderful lobster flavor that is the star of the roll.   Some people add cayenne or lemon, but I recommend serving the rolls with lemon wedges (and hot sauce) on the side.  There is a lot of debate about adding celery to lobster rolls, but I will add some if i’m in the mood.  So simple and a tasty treat!

Lobster is a great source of selenium, potassium and vitamin B12.

Cotton candy, sweetie, go, let me see the Lobster Roll!

Cotton candy, sweetie go, lemme see the Lobster Roll

Ingredients:

  • 1 LB     Lobster (meat from a 3 LB lobster, chopped or torn in large chunks)
  • 1/4 C   Lucini Basil Infused Olive Oil (or the traditional mayo)
  • 1/4 C  Celery (chopped fine; optional)
  • 4           Hot Dog Buns (preferably the rectangular “New-England style”)
  • 1 TB     Butter

Preparation:

Mix the ingredients, except the butter and buns and refrigerate.  Remove the lobster from the refrigerator 15 minutes before serving.  Melt butter on a griddle or in a skillet over medium heat.  Cook each side of buns until just golden.  Fill the buns with the lobster mix and serve with lemon wedges, hot sauce, chips and slaw!!

Syracuse Salt Potatoes recipe

One of the dishes I remember well from my youth is Salt Potatoes.  They were particularly wonderful when served outdoors – BBQ, picnic, pot luck, etc.  It turns out that they are particular to Central New York, especially the Syracuse area.  While they are normally served with a melted, partially-clarified butter, I prefer them with olive oil, which adds more of a flavor compliment (and I am a butter lover).  They are awesome with the new Lucini infused olive oils – each adds a different complexity to this wonderful potato preparation.  I remember some families added fresh chives, basil or thyme leaves, but the infused oils provide even more flavor.

The recipe really couldn’t be any simpler and when you use a young potato, particularly fresh from a garden or farmer’s market, you really have a knockout side dish.  This is nice to have in your repertoire for times when you would like a change from baked or mashed potatoes.

Ingredients:

Thats a lot of Salt Potatoes!

Thats a lot of Salt Potatoes!

6 C     Water

1 C      Kosher Salt

2 LB   Potatoes (new, young, red bliss, etc.  should be consistent in size)

1/4 C  Butter (or Lucini Infused Extra Virgin Olive Oil)

Preparation:

Add the salt to the water and bring to a boil.  Add the potatoes and cook until tender (keep track of the smaller potatoes and removing any before overcooking) – about 20 minutes.  Strain any access water from the potatoes and then toss in butter, or better yet, one (or a selection) of the Lucini infused olive oils.

Maple Chicken recipe – Vermont

Maple Chicken is a traditional chicken preparation in Vermont.  Of course, maple syrup is the culinary pride of the state and I find it pairs well with chicken and pork.  The combination of maple syrup and balsamic vinegar may seem like it will be too sweet, but here the balsamic actually cuts the bright, sugary syrup, adding a sour note to the sauce.  Sometimes I use the balsamic in more traditional savory sauces and gravy and there it contributes more sweetness.

I love paring this dish with broccoli rabe, because its slight bitterness makes a nice counterpoint to the sweet maple sauce, and mushrooms for their earthy, umami quality.

Ready to eat

Ready to eat

Ingredients:

Preparation:

Preheat the oven to 400 degrees.  Wash and dry the chicken parts well, then season with the salt, pepper and, if using,  paprika/cayenne pepper.  Allow the chicken to sit for 10 minutes.  While the chicken sits, make the sauce by heating the maple syrup over medium flame for 1 minute and then add the balsamic.  Simmer until the syrup ‘melts’ and the sauce has an even color.

Place the chicken in a well-oiled baking dish and then top with half of the sauce.  Bake uncovered for 40-50 minutes, until the internal temperature of the breast is 160 degrees.  Drizzle the chicken with the lemon oil, turn down the temperature to 300 degrees and bake for 10 more minutes – the chicken should have a deep brown color, but not black.  Remove from the oven, top with the remaining sauce and serve.

Burgoo Recipe

Burgoo is a spicy stew that got its start in Kentucky, before spreading to nearby areas.  It actually looks, cooks and tastes similar to chili, but swaps in local ingredients.  If beans are used they tend to be lima, heat comes from tabasco or other hot sauce, okra and turnips are common and the meats are different then those generally found in chilis.  Burgoo always contains multiple meats and can include:  mutton, pork, beef, chicken and even squirrel.  Many of the famous burgoo purveyors are in and around the Owensboro, KY area, but I have also seen references to Indiana and Illinois burgoos.  I have subsituted pickled okra for fresh on occasion, but that is definitely NOT a traditional choice.

Burgoo

Ingredients:

  • 1           Chicken, cut up
  • 2 LB    Beef shank  (other lean beef will also work)
  • 2 C       Lucini Tuscan Harvest Plum Tomatoes
  • 4 C       Water
  • 2           Onions (chopped)
  • 1 C        Lima beans (fresh or 10 oz frozen)
  • 1 C        Corn
  • 1 C        Okra (fresh or 10 oz frozen, You can substitute chopped green pepper if you do not like okra.)
  • 3            Bay leaves
  • 1 TB      Worcestershire sauce
  • 2 TB     Lucini Pinot Grigio Italian Wine Vinegar
  • 1 tsp     Hot Pepper sauce (Tabasco, etc.)
  • 1 tsp     Salt
  • 2 TB     All-purpose flour

Preparation:

In a large kettle or Dutch oven combine chicken, beef shanks, tomatoes, 5 cups water and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 2 hours or until meats are tender and falling off the bone.
Remove meats from the pot and let stand until cool enough to handle.  Cut the meat from bones and chop.  (Save the  skin and bones for stock!).  Return the meat to the broth mixture, then add onions, lima beans, corn, okra, bay leaf, Worcestershire sauce, vinegar, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender.  Add water, if necessary, and stir from the bottom to prevent scorching.  Add salt to taste towards the end of the 30 minutes.
If you are not using okra, combine 1/2 C cold water with the flour and stir until the flour is fully dissolved, then mix this slurry into the burgoo.  Cook and stir into the mixture until it thickens slightly.  Okra acts as a natural thickener, and I have not found any need to add flour when using okra.  Remove bay leaves and serve.