One of the simple joys of RVing is exploring the different and delicious regional food specialties that our great country has to offer. From the north to the south – the east to the west, everywhere has a specialty. Often times, you’ll even find a “local” willing to share their recipe simply for the asking. Be sure to carry a pad of paper and a writing utensil for just those occasions. These recipes are priceless souvenirs.
I love to chat with the locals, make up a shopping list, pick up the items needed, and try my hand in my own kitchen. I have a few favorites – direct from the road. For instance, the New England Fish Chowder recipe I got from a real Maine native – a fisherman’s wife who overheard me asking the clerk in a lobster market how many cans of evaporated milk were needed for a good chowder (the answer is one), the unbelievable and authentic Cuban Black Bean recipe I got from my Cuban neighbor while visiting the Florida Keys or the wacky but fabulous Trailblazer Chicken that will have your guests raving about the dish and guessing about the ingredients (don’t tell them until they begin eating) that came from a Trailmanor RV rally in South Dakota.
And then there are the regional specialties that are better left to the pros – soft serve custard at the old Victoria’s Sweet Cream in Glens Falls, New York, gulf shrimp fajitas at San Juan Taqueria in Port Aransas, Texas or barbeque at the Whole Hog in Little Rock, Arkansas – each one a small gem not to be missed (in my humble culinary opinion).
Don’t be shy to ask around about the local specialties and the best places to enjoy them. In most cases, if you talk to those that live in the area they’ll point you towards the lesser advertised, more reasonably priced places – some you’d never find on your own. Some are dives, some are posh – but all will be authentic. It’s a good idea to ask specifics about recommended restaurants. A friend of mine was told about a well regarded (and rather pricey) lobster pound in Maine, looked forward to it all day, dressed for a fancy dinner out, and arrived to find picnic tables near the saltwater boiling pot overlooking the ocean – a typical lobster pound. Who knew? Wonderful but not ritzy.
When you find something you just love, haunt the groceries and specialty food shops for spices, marinades, or sundry ingredients to take home with you. Chances are the ingredients needed for a regional dish won’t be available in a store halfway across the country. Don’t be afraid of ethnic stores – see something interesting? Ask, they’ll be happy to help you learn. Bringing home recipes and ingredients can make your vacation memories rich and oh, the stories you’ll have to tell to guests when you serve your unusual dishes.
Try this Recipe
To get your juices flowing and your imagination running wild, here’s a recipe for Trailblazer Chicken I know it sounds a little different but trust me – it’ll turn into a “company dish”. Case in point: We were visiting cousin Jeanne and offered to make dinner for the four of us one evening. As I prepared the dish, everyone looked on – drinking wine and chatting. Once dinner was served Jeanne’s friend took a petite portion, tried it and came back for a more manly sized scoop. He joked that when he saw the ingredients he thought, “I’ll be polite, have a taste and say it was very good…no matter what.”
But the joke was on him…it’s a keeper…try it…everyone will like it!
Trailblazer Chicken
Preheat oven to 350 degrees (or stoke your camp cooking fire). Can also be prepared in a crockpot but be careful not to overcook the swift cooking chicken breasts.
6-8 boneless/skinless chicken breasts
1 small (8oz) bottle of catalina french salad dressing
1 envelope of french onion soup mix
1 can (16 oz) whole berry cranberry sauce
Combine salad dressing, onion soup mix and cranberry sauce in an oven proof dish with lid (or dutch oven) or high-sided tin pan. Mix in chicken breast being sure to coat and if possible cover each piece. Cover cooking vessel and cook approximately 25-35 minutes or until the chicken reaches an internal temperature of 170 degrees.
Serve with rice topped with a ladleful of sauce, a salad with french dressing and crusty sopping bread.
Surprise…it's delish!!
If you give this a go, leave a comment below with your experiences and that of your other diners. I'd love to hear about it.
Evanne
www.RVCookingShow.com
Monday, July 9, 2012
RVing, Regional Foods and My Trailblazer Chicken Recipe
Sunday, June 24, 2012
Lighthouse Themed Summer RV Vacation
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Portland Head Light - thanks jimmywayne |
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Alcatraz Island Light - thanks Chris D 2006 |
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Two Harbors Light - thanks puliarf |
Have you had a memorable lighthouse themed RV vacation? Do tell...leave a comment below. Meantime, happy camping everyone!
Evanne
www.RVCookingShow.com
Wednesday, May 9, 2012
Book Review: The $100 Startup
Book Review: The $100 Startup: Reinvent the Way You Make a Living, Do What You Love, and Create a New Future by Chris Guillebeau
Monday, April 9, 2012
White House Petition - Support Our Troops
Most of my readers, fans and followers are active campers and RVers, folks that love the great outdoors and recognize its affect on our our well-being. Enter a non-profit group called Tents for Troops with this mission:
Tents for Troops, Creating a Place to Enjoy Life Away From the Field, endeavors to ensure that all active members of the military and their families have access to the great outdoors and the joys that only a camping/RV vacation can provide. T4T achieves this by facilitating complimentary camping/RVing experiences, two nights-two sites, through private and public entities that build lasting memories and grow the outdoor industry.
Last week Tents for Troops launched a White House petition at the 'We the People' website asking President Obama to issue an executive order compelling parks/recreation areas on all federal lands to allow free camping for active military and active reserves. They need 25,000 signatures by May 1, 2012 to elevate this request to the administration and need your help.
This program would make a huge difference to active members of the military and their families with very little or no cost to the government. Watch this short video about the petition:
Here's how the petition reads:
'We believe the Obama Administration should…'
Issue an exec order compelling parks/rec areas on all federal lands to allow free camping for active military, reserves.
Our troops – active members of the military and active reserves – should not have to pay in order to enjoy the federal lands they are fighting to protect.
President Obama, please issue an executive order compelling parks and recreation areas on all federal lands to allow a minimum of two nights of free camping for active military, reserves and their immediate families, providing space is available.
Reservations would be required at all parks. This includes Nat’l and US Forest Svc Parks, BLM lands, RV parks/campgrounds owned by the military, and more.
Complimentary access to our national lands, the joys that a camping/RV vacation can provide, helping build and restore family bonds and make memories that last a lifetime is one small but significant way we can say ‘thank you for your service’.
Please visit the petition at http://wh.gov/nL8. In order to sign it you must register with your name and email address and must confirm your email address via a confirmation email message from the site. Once registered you may add your name to the support of this request.
Feel free to share this link with everyone you know and encourage them to support our troops in this small but significant way.
Thanks for your support...together our voices are loud and clear.
Happy camping - Evanne
RV Cooking Show
Monday, March 19, 2012
New RV Cooking Show Episode: Maryland Eastern Shore Low Country Shrimp Boil
With springtime just a couple days away my traveling ambitions are once again beginning to stir. I’m starting to eye the atlas with intent, tracing my finger along roads that offer warm weather excursions, dreaming of sparkling blue water and dabbling in menus that are quick, easy, healthy and delicious.
I recently had the opportunity to visit Maryland’s Eastern Shore and enjoy the hospitality of my friends Russ, Jill and Ann at Holiday Park Campground in Greensboro. As we left the hustle-bustle of the city towards the shore, the drive lulled me and I was enjoying every single mile. Talk naturally turned to food – glorious, farm-fresh flavors – as we passed plentiful produce stands and rows and rows of corn.
Being surrounded by the bountiful Chesapeake Bay made this recipe a natural for our visit: Maryland Eastern Shore Low Country Shrimp Boil. In this episode you’ll learn about many places to visit during your stay on the Eastern Shore plus see how simple a low country boil is to prepare and how fun it is to share.
And just in case you want to give this recipe a try before picnic-table weather arrives, cover your kitchen table with an outdoor red checkered tablecloth and butcher paper, set out some cool drinks in summer-color cups and a great big roll of paper towels, invite a few friends over, crank up your favorite summertime tunes and have ball. After all, practice makes perfect, right?
After watching the show here you can learn more about the Eastern Shore, Holiday Park Campground and creating your own Maryland memories as well as additional recipe tips and tricks on the show page here. I’d love to hear about your seashore dreams and how you made this dish work for you…leave a comment below.