Autumn is all about food. Whether you’re sautéing, frying or roasting over a campfire, one of the best things about the season is the variety of delicious recipes it produces. And how fortunate we are to live in a region brimming with so many unique and tasty dishes! From Philadelphia Cheese Steaks and Maryland Crab Cakes, to NJ Pork Roll and DE Blue Hen Succotash Chili, our states are full of distinct flavors.
Try your hand at one (or all!) of these delectable recipes to celebrate the many flavors of our region. Bon Appetit!
Philly Cheese Steak Sandwiches
Cooking Time: 10 mins
Prep Time: 5 mins
4- 4 oz. Beef for Cheesesteaks (Five Star Item # 42416) or substitute with Chicken for Cheesesteaks
1 Medium Onion, Diced
1 Medium Green Pepper, Diced
6 Oz. Fresh Sliced Mushrooms, Diced
1 Tablespoon Canola Oil
1 Teaspoon Garlic
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
4 French Rolls
4 Slices of your favorite cheese
1. Add the oil to a skillet and heat to medium high temperature. Saute the beef and vegetables until vegetables are tender. Sprinkle with salt, pepper and garlic and cook for 4-5 minutes. Drain.
2. Open French rolls and place cooked ingredients in rolls. Place your favorite cheese in the steak sandwich and melt in toaster oven until cheese is melted. Enjoy!
Classic Maryland Crab Cakes
1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
1/2 tsp. Worcestershire sauce Kosher salt
1-1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
1 Tbs. chopped fresh flat-leaf parsley
2 Tbs. unsalted butter
1 Tbs. olive oil
Lemon wedges for serving
1. Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.
2. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
3. Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
4. Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
Pork Roll Rachel Sandwiches
Total Time: 20 minutes
6 to 8 slices pork roll (also known as Taylor Ham)
4 slices rye bread
4 slices Swiss cheese
1 cup cole slaw
1/4 cup Thousand Island Dressing
2 tablespoons butter
1. Heat a large cast iron or non-stick skillet over medium heat. Stack pork roll slices and cut a single notch from the center to the edge of the stack. Lay pork roll slices in a single layer in the skillet (you may need to work in batches) and fry until browned on both sides, about 4 minutes. Set aside.
2. Assemble sandwiches: Lay four slices of bread on a cutting board. Place a slice of swiss cheese on each. Divide half of cole slaw evenly between two slices of bread. Top each with half of pork roll. Top each stack of pork roll with half of dressing. Top with remaining cole slaw. Close sandwiches and press gently to compess.
3. Reduce heat to medium-low or preheat sandwich press to medium. Melt butter in skillet or in sandwich press. Place sandwiches in skillet or press and cook until even golden brown, pressing gently and flipping half way through cooking, about 10 minutes total. Serve immediately.
Blue Hen Succotash Chili
2/3 cup chopped onion
2 garlic cloves, minced
1 cup finely chopped carrot
4 tablespoons olive oil
1 1⁄2 lbs Five Star ground or chopped chicken breast
2 cups cooked fresh lima beans (or 10 oz. pkg. frozen)
1 (10 ounce) package frozen corn
1 (14 ounce) can chicken broth
1 teaspoon ground cumin
1 -2 tablespoon chili powder
1⁄2 cup sweet red chili pepper flakes
2 teaspoons salt
1 teaspoon fresh ground black pepper
1 tablespoon sugar
2 cups fresh tomatoes, skinned and diced
2 tablespoons masa harina (dissolved in 1/4 cup water)
- In a chili pot, saute onions, garlic, and carrots in 2 tablespoons hot oil until carrots start to soften.
- Add in remaining oil and the chicken; cook, stirring and scraping pan constantly to keep the chicken broken up, until the chicken is cooked through.
- Add in beans, corn, broth, cumin, chili powder, chile flakes, salt, pepper, and sugar.
- Bring to a low simmer and cook, stirring, 7 minutes.
- Add in tomatoes; cook 3 minutes more.
- Add the masa harina; cook 5 more minutes.
What are some of your favorite recipes that are native to PA, NJ, DE and MD?
Did you ever try making any of them with Five Star ingredients?
Tell us about it!