Week 5 North Carolina Tennessee

Agriculture and Farming are the main focus

of the Southeast Region’s economy and has
been for many years.
The Southeast Region has a combination of
rural and urban areas (country and cities).
Southern USA Map looks like a pan with a
handle.
Comprises of all cities and suburbs
SOUTHERN USA Cajun Spice – combination of different herbs
and spices (paprika [spicy &sweet], cayenne
Overview
pepper, garlic powder, onion powder, pepper,
oregano) – flavor will give you hot feeling
Oregano – originate from Greece

POPULAR DISHES
1. Peach Cobbler
SOUTHERN USA is a cultural and  dessert which is baked. It has tarty
geographic region referring to the states in layer and peaches around.
the southeastern part of the country below  since they are abundant of peaches,
the Mason-Dixon Line. Southern states they made use of it
include Kentucky, Virginia, North Carolina,  cut the peaches, open, and peel it,
South Carolina, Tennessee, Arkansas, and cook it in a simple syrup (water
Georgia, Alabama, Mississippi, Louisiana +sugar)
and the Florida panhandle. The cuisine of
 top it with vanilla ice cream
this area is rich and diverse, featuring a
2. Fried Chicken
variety of mouthwatering delicacies
 The fried chicken is different from
Guide to Southern USA mid-Atlantic and new England
because it is dry and do not have
sauce. It is crispy.
3. Deviled Eggs
 Boil the eggs (not overcook) [9-
10mins] cook it well-done
 Cut it into half, remove the yolk, add
mayo, sour cream, seasonings, or
capsicum. Then, pipe it. Garnish it
with paprika and chives
4. Barbeque
The Southeast Region is made up of the  Properly marinated and generously
following states: seasoned
 Grilled and basted
Alabama Louisiana 5. Pimiento Cheese
Arkansas Mississippi  Capsicum added softened cheese
Florida Kentucky [using bain-marie method]
CA 7 – Introduction to American Cuisine MARANAN, ADRIAN
  Add paprika and a little of white  After having the mixture, pour it in the
pepper tart and put the pecan nuts then bake
6. Boiled Crawfish it
 looks like half of lobster and half of
prawns [middle of prawn, langoustine,
and lobster]
7. Praline
 Melt the sugar, dip the nuts, and dry it
8. Country Ham
 A little bit sweet and served with jams
(usage of salsa – vinegar&sugar
[tomatoes])
9. Shrimp and Grits
 Grits are corn (white or yellow corn)
that are mashed
10. Fried Green Tomatoes
 Huge provider of tomatoes (green
tomatoes are also part of the
heirloom)
 Use of panning method (dredge in
flour, then egg and breadcrumbs and
fry it.
 Can be served with remoulade or
tartar sauce
11. Chicken Fried Steak
 Chicken breast that is pressed and
hammered until its thin, and pan it
with flour, egg, crumbs and fried
 Influenced by Germans (which they
call schnitzel
 Served with gravy or any sauce
12. Fried Catfish
 Cut the catfish and fillet it by removing
the skin, season it and make the
batter mixture [water, salt, flour]
 You can now substitute the water with
sparking water or beer
 Self-rising flour is also now used
 Can be served with remoulade or
tartar sauce
13. Corn Bread
 use of corn flour, bp, egg, and milk
 bake it and cut it quarters
14. Pecan Pie
 Make the tart shells and butterscotch CULINARY INFLUENCES
mixture [brown sugar or white sugar  Creole Cuisine – French, West
caramelized then add the butter and African
cream and stir it slowly
 Spanish
CA 7 – Introduction to American Cuisine MARANAN, ADRIAN
  Caribbean  Beef and pork processing have long
 Tex Mex been important Midwestern industries
 Native Americans  Mostly Casseroles and hot dishes
 British  Beer and cheese dishes

Week 6
MID-WESTERN USA POPULAR DISHES
1. Flat or Square Pizza
 Thin crust pizza
2. Kutchen (Dakota)
 Savory tart and uses a lot of apple
and peaches
 They use a mixture which is called
“royal mix” – same quantity of milk
and cream and added parmesan
cheese
3. Knoephla (potato-based soup)
 Originated in Germany
Overview  Boiling the potatoes and straining it.
Afterwards, cool it down a little bit and
mash it and add flour & egg yolks
 Make it into a ball and form it into a
log then cut it smaller
 Cream stock (white sauce) and put
your gnocchi
MID-WESTERN USA 4. Breaded Pork Tenderloin (Indiana)
 After putting all the seasonings, they
Guide to Midwestern USA
coat it on a batter mixture which the
 Illinois liquid content they use is beer
 Indiana  Tenderloin is the most tender part of
 Iowa the meat because the location of it is
 Kansas at the back part (batok) which means
 Michigan that it is not that stress or used. Do
not exert so much effort to stretch
 Minnesota
5. Cream Puffs (Wisconsin)
 Missouri
 Wisconsin is actually considered the
 Nebraska
dessert capital in Mid-Western
 North Dakota
6. Corn Dogs
 Wisconsin 7. Cornish Pasties (Michigan)
 Considered to be the Breadbasket of  Savory. Not a dessert and a snack
America (meryenda)
 Center for grain production such as  Filled with beef, pork, chicken and
wheat, corn, soy, and bean tuna
 Steamed corn bread, johnnycakes  Difference with empanada is the
(steamed), etc. shape: empanada (round) Cornish
 Flour is a basic kitchen staple pasties (triangle)
 Cereals, corn meals 8. Frozen Custard (Wisconsin)
CA 7 – Introduction to American Cuisine MARANAN, ADRIAN
9. Pasta with Meatballs
 Since they are the leading provider of
wheat and flour, they make their own
homemade pasta
10. Scalloped Potatoes
 Served in a casserole
 Gratinated or cooked in the oven
 Chunky ½ inch thickness
 French Version: Dauphinois Potato
use of nutmeg and cinnamon; sliced
very thin
11. Pierogies (MW)
 Can be found in all regions of Mid-
Western
 Same as Chinese dumplings
12. Sugar Cream Pie
13. Cheesy Broccoli Bake
14. Jell O Moulds
15. Loose Meat Sandwiches
 They use loose meat not patties
16. Pigs in a Blanket
 Dough is cut in triangle then rolled
Sausage or hotdogs to form like a
croissant
 Served as breakfast option or
afternoon tea CULINARY INFLUENCES

 The Midwest’s restaurants also offer a

diverse (influenced by a lot of
cuisines from all over the regions) mix
of ethnic (they were able to keep the
tradition of Mid-Western) cuisines as
well as sophisticated (ex. the use of
beer for batter mixture), contemporary
techniques
 Germans (sausages) and Russians
(mayonnaise)
 Swedish and Polish (bakery items
and desserts)

CA 7 – Introduction to American Cuisine MARANAN, ADRIAN