The National Dishes of America: State by State...

By Shahid Khan

At Last! A Comprehensive Guide to the National Dishes of America - State by State, Complete with Recipes!

Discover how each State has something special to offer to the diverse culture of USA...

Finally we have a complete guide to the national dishes of each state that make up America.

Have you ever wondered about where fast food came from???

Or blueberry muffins were first invented?

Or have you ever struggled to find the authentic recipes to create your favourite foods?

Well look no further....

Our Comprehensive Guide is Perfect!

The Benefits Of Owning This Guide Are Vast...

Discover The National Dishes For ALL 50 American States.

Gain Knowledge About Each State Including Their Respective Flags.

Discover Their National Drinks And Desserts Also.

Have The Authentic Recipe For Their National Dishes, So That You Can Recreate Them In Your Home.

Experience A Different American State Everyday Of The Week.

The Next Time You Travel To The US, You Will Have The Knowledge And Confidence To Fit In Perfectly.

Impress The Locals With Your Depth of Knowledge.

You Can Even Plan Your Trip Around This Guide...Which States Are You Definitely Going To Visit???

And Much More...

This Guide Will Improve Your Life Ten-Fold!

• Language: English
• Publisher: M&S Direct Publishing
• Release date: Oct 11, 2011
• ISBN: 9781466196278

Shahid Khan

Simply a food lover with a passion for writing! I have had many years of expertise with the food industry and food from around the world, writing is the way I express my love for it...

Book preview

Introduction

We sincerely hope that you enjoy reading and learning about the national dishes of America. As you will discover, each state has brought something new to the table, creating this huge melting pot of thoughts and ideals that are the USA.

With a deeper knowledge of the different culinary experiences, it should make your next trip to America that much more special.

With our handy guide as reference, food recipes should now be comfortable and easy to do with confidence, pretend to be in a different state every day of the week. The knowledge you will acquire from this guide, which can be a continued source of reference, puts you well on the way to being a true American foodie.

We hope that with your newly acquired knowledge, it becomes an integral pleasure in your long and healthy life.

This comprehensive guide was commissioned by M&S Direct Publishing and is dedicated to those who love cooking and who have an interest in the culinary history of the countries of the world. Also this is in honour of foodies everywhere.

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United States

Hamburger, Hot Dog, Macaroni Cheese

History

Believe it or not, the origins of the famous American Hamburger could date back to 1121 and the time of Genghis Khan, the founder of the Mongol Empire. History tells us that his army, who rode for days at a time and had no opportunity to stop and build a fire for their meal, used to put ground-up meat under their saddles and then eat it raw after it had become tenderized. When the army later invaded Russia this method was absorbed into the national cuisine and was called Steak Tartare.

Hundreds of years later in the fifteenth century when ships from the German port of Hamburg visited Russian ports, they adopted the dish and took it back to Germany.

Fast forward to the late eighteenth century when German sailors began stopping off at the port of New York; they brought this food with them and the term Hamburg Steak was brought into popular usage. Stands selling food at the port started to offer steak cooked in the Hamburg style in order to attract German sailors.

The steak was not as we know it today, but a slab of salted minced beef. It was also brought to America by emigrants on the Hamburg Line in the 1850s as it was an ideal type of meat to have on long voyages. Jewish immigrants enjoyed it especially and continued to make Hamburg steaks with fresh meat when they settled in America.

There is much dispute about which restaurant first started to serve Hamburgers and though this is often attributed to Delminco’s Restaurant in New York City, the Clipper Restaurant in San Fernand advertised hamburger steak on the menu in 1834. Likewise, there are many stories about who first created the idea of putting it into a bread bun.

The town of Seymour, Wisconsin has a likely claim to this honour and has styled itself as the Home of the Hamburger. This stems from the antics of Charlie Nagreen, a native of Seymour who sold hamburgers from his ox-drawn food stand at the Outagamie County Fair. He soon realised that people were unable to eat the meat whilst strolling around and so placed them between two slices of bread.

He was known as Hamburger Charlie until his death in 1951. The town holds a Burger Festival

every year on the first Saturday in August where events include a burger toss, a popular hamburger-eating contest and a ketchup slide.

Today, Hamburgers are still mainly sold in fast-food establishments and the burgers are usually mass produced in factories and frozen. Generally the type of Hamburger found in American restaurants is thicker and of better quality. Both types are served with pickles, cheese, lettuce, tomato onion and gherkin. Huge fast-food chains like McDonalds and Burger King have become a familiar sight in almost every city in the world.

Recipe for Hamburger

You will need...

1 1/2 pounds ground chuck or ground round

3 tablespoons fine dry bread crumbs

2 teaspoons Worcestershire sauce

2 tablespoons grated onion

1/2 teaspoon garlic powder, optional

2 tablespoons tomato juice

Seasoned salt and pepper

Sliced tomatoes, optional

Sliced pickles, optional

Sliced onion, optional

Lettuce, optional

Condiments, as desired

Method

Prepare a grill for high heat.

Combine the beef with bread crumbs, Worcestershire sauce, grated onion, garlic powder, and tomato juice. Shape the meat into 4 to 5 large patties. Sprinkle both sides of burgers lightly with seasoned salt and pepper.

Put burgers on a lightly oiled grill over the prepared coals and grill for about 5 to 7 minutes on each side, or until done as desired. Serve on split toasted buns with your choice of sliced vegetables and condiments.

Serves 4 to 5

National dessert: Apple Pie, Donuts.

National beverage: Coffee, Cola, Bourbon, Beer.

Regional Variations: New England – New England clam chowder, New England clam bake.

The South – Grits, cornbread, country fried steak, fried chicken, gumbo and barbecue.

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Alabama

Sweet Potato Pie