When we started this project, I knew that in the beginning we would have LOTS of seafood. This did prove to be true as we had seafood THREE state meals in a row. At least they were good dishes! Here are two of them.
SOUTH CAROLINA I did think about making a Low Country Boil, but that seemed like a lot of work and money for this Midwestern girl without easy access to the fresh seafood. Instead we went with Southern Shrimp and Grits. The shrimp was flavorful, but I am not sure what made the lemon juice “Southern?” The grits were the best that I had ever had, but I bet they probably would not count as traditional grits. I would make this meal again! Even if it did not exactly photograph well.
NEW HAMPSHIRE What else could I try but Yankee Pot Roast? I must admit that I was a bit skeptical of adding tomatoes to a roast. I am so glad that I tried this – SO delicious. I had also never made roast on the stove top and was not convinced that this would be successful. It was. I would definitely try this recipe again, and if I ever forget to put a roast in the crockpot again, I now have an option. To make the meat more tender, I did shred it, then put it back into the juices for another 20-30 minutes. Since we started this cooking challenge, I have made more bread for my husband in the last month, then possibly the previous ten years combined. He is definitely liking that part. Of course, I could not do that without help from my bread machine. Last night’s recipe? I made the two pound version of New England Andama Bread. This traditional colonial bread seems hearty to me – I think it must be the Molasses. We had enough to enjoy last night and tonight – always a winner in my book!