50 Foods, 50 States

50 Foods, 50 States: The Must-Eat Roadfoods Across America

Fun foods to try across the US

Here are a couple of my favorites that I want to try. For the complete list click on link above

Alabama: West Indies Salad

A cool mix of fresh crab meat, vinegar, salt, pepper, and chopped sweet onion, a West Indies salad is both rich and piquant, a favorite appetizer or entree all around the Mobile Bay.

Connecticut: Hot Lobster Roll

While Downeast lobster rolls tend to be cool lobster meat bound in mayonnaise, Connecticut’s hot lobster roll is made of warm, buttered hunks of claw, tail, and knuckle loaded into a grilled split-top bun. Sheer indulgence!

Idaho: Huckleberry Sundae

The northern Rockies are crazy for huckleberries, the late-Summer berries known for their intense burgundy color and deep flavor that is like blueberries squared. They are used for everything from pie filling to martini flavoring and are especially wonderful made into fruity sauce for ice cream.

Kentucky: Hot Brown

Invented at Louisville’s Brown Hotel as a late-night meal for partiers, the Hot Brown is an open-face, knife-and-fork sandwich of sliced turkey on white toast topped with bubbling-hot Mornay sauce, parmesan cheese, bacon strips, and lengths of pimiento pepper. Nearly every Kentucky restaurant has its own version, ranging from vegetarian to crab meat.

Louisiana: Po’ Boy

In the family of overstuffed sandwiches on lengths of horizontal-sliced bread, the Louisiana po’ boy boasts the most diverse variations, its main ingredient ranging from roast beef to fried oysters (and sometimes both). Accoutered with lettuce, tomato, mayonnaise, and pickles on a crisp-crusted, lightweight loaf, it is as messy (and as delicious) as a sandwich can be.

Maryland: Crab Cake

Along the shore of the Chesapeake Bay, crab cakes made with large, pearly hunks of meat and minimal filler are broiled just long enough for their surface to develop a gossamer gold crust. They can be as costly as filet mignon, and every bit as luxurious.

Missouri: Burnt Ends

Burnt ends, aka brownies, are the shreds, nuggets, strips, and chunks of meat that fall off barbecued brisket (or pork) as it is sliced and chopped. Most are outside pieces with crusty-crunchy areas and thick ribbons of melt-in-the-mouth fat. They are to pit-cooked meat what clotted cream is to milk: the distilled essence, flush with wood smoke and oozy protein satisfaction.

Rhode Island: Johnnycakes

Johnnycakes are cornmeal pancakes made with flint corn meal. East of Narragansett Bay, they are plate-wide and flannel-thin with a lacy edge. West of the Bay in South County, extra-thick batter is poured onto the griddle in discs no wider than a coaster. These little cylinders cook long enough to develop a crunchy crust and earthy flavor that begs to be gilded with real maple syrup.

South Carolina: Shrimp and Grits

South Carolinians take grits seriously, using stone-ground cornmeal, butter, and milk or cream to create a slow-cooked, warm cereal that is delicious alone but better as the bed for a school of vividly spiced shrimp. This duet of spice and comfort is good to eat for breakfast, lunch, and dinner.

Texas: BBQ Brisket

In Texas, beef rules; and as good as steak may be, brisket can be even more satisfying. As the inherently fatty cut of cow basks in the smoke of smoldering live oak wood for hours, its marbling melts and insinuates intense flavor into the meat, which becomes as tender as warm butter. The exterior, blackened by all its time in the pit, has some crunch and an even more concentrated flavor; interior fibers that are still laced with fat literally melt on your tongue.


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