United Tastes of the American Table

By Allyson Elizabeth D'Angelo

The United Tastes of The American Table bring together the home cook and the flavors of the United States.

For instance, change up an old favorite like Shepherds Pie, with fancy spuds and fresh herbs. Yum! What about giving lemony, irresistable Chicken Sumac from the Middle East a try, baked right on top of your own onion bread - or make a fresh, simple Italian-inspired pasta sauce that's ready in 30 minutes using only the best ingredients.

If you're looking for something to brighten and excite your table, then look no further! All of my original recipes are inspired from the flavors of other cultures and they are down-to-earth home cooking at it's best!

There are 47 easy, mouthwatering recipes that are geared towards the home cook, using fresh ingredients, herbs and cooked from scratch the easy way!

• Language: English
• Publisher: Lulu.com
• Release date: Oct 10, 2015
• ISBN: 9781329611580

Book preview

United Tastes of the American Table

Copyright

All content, design and photography copyright © 2015 Allyson Elizabeth D’Angelo

All Rights Reserved

ISBN 978-1-329-61158-0

Published in the United States of America

This book may not be reproduced in any form, duplicated, transmitted electronically or by any mechanical means, including informational storage and retrieval systems without permission in writing from the author.  Small excerpts by a reviewer for the sole purpose of a review only, may be used.

Dedication

This book is dedicated to my wonderful, supportive family.

First and foremost, to my mum and dad just for having me and for always encouraging me to be myself 

To my husband Joe, and my daughters Elizabeth, Abigail, and Emily, because without their love for taste testing and honest criticism, these delicious recipes would not be possible.  Hugs!

Introduction

When I decided to write United Tastes, I wanted to appeal to more than one crowd.  Therefore, as my cooking sites on BellaOnline.com are American Regional Cuisine and Home Cooking, I figured that combining the two would bring us all together at The American Table.

The awesome thing about this book is that you get to make recipes based on the traditions and flavors of other cultures, while adding a fresh little twist to them.  For instance, take an old favorite such as shepherd’s pie and fancy up the spuds with a little pesto and parmesan, along with a variety of fresh herbs.  On the other hand, make your own slow-cooked Carnitas that can be used in a number of ways, and experiment with wonderful lemony sumac from the Middle East.

Of the 50 recipes contained in this book – they are all homemade and from scratch!  I use fresh, local produce and lots of herbs in my dishes – because I believe food tastes so much better by using them.  My recipes have been taste-tested over and over by family, friends, and neighbors who just keep coming back for more.

I hope you enjoy the selection of recipes and photographs I have for you in this book, as they are all easy to make, and are packed full of flavor.  Book 2 of the Home Made Chef series is currently in the works and will feature more flavorful, fresh, and comforting recipes from the home cooks’ kitchens of America.

Appetizers

Shrimp & Avocado Cocktail Salad

Seasonal avocados and seafood with a little southwestern spin will have you craving this again and again.

Ingredients

2 large ripe avocados

1 Kirby cucumber, peeled and diced finely

1 small jalapeno, deseeded & finely diced

1 tbsp. fresh cilantro leaves, finely chopped

1/4 tsp. lemon/lime juice

6 large uncooked shrimp, tail off (2 with tail on)

2 tbsp. olive oil

2 tsp ground cumin

1/4 tsp sea salt

1/4 tsp. ground black pepper

Red pepper flakes, optional

Cilantro for garnish

Method

1.  Halve the avocados and scoop the flesh into a small bowl. Add the lemon/lime juice, jalapenos, diced shrimp, cucumbers, olive oil, salt, and pepper to the bowl and gently combine.  Marinate for 20 minutes in the refrigerator.

2.  Toss the shrimp in the olive oil, cumin, salt, and pepper.  Heat a skillet on high for 2 minutes.  Add the shrimp and sauté until they are pink, and have a wonderful brown color.

Cool slightly, and dice all but two of the shrimp (those with their tails on) and combine with the avocado mixture.

3.  Divide the mixture evenly in the shells.  Garnish with a tail-on shrimp, chopped cilantro, and a sprinkle of red pepper flakes if desired.

Mini glass presentation:  - Add a little sour cream to the bottom of the glass, avocado mixture, cilantro, and a tail-on shrimp on the side of the glass.  Romantic and elegant!

Spiked Pineapple Bacon Rumaki Bites

These Hawaiian-inspired sweet, salty, and slightly spicy bites will have you craving more!

Ingredients