What are some local Indianapolis food (dish) recipes?
What are some local Indianapolis food (dish) recipes?
it’s for a super bowl themed party
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I don’t think there is any defined recipies like the cajun themed that you might find in New Orleans.
Pork Tenderloins and BBQ is always a crowd pleaser.
pork tenderloin sandwiches are big in indiana. They are served breaded on a bun and preferably they hand over the bun at least an inch on all sides. I am originally from Detroit, but lived in Indy for 8 years, these sandwiches are legendary. Try looking on All Recipes. com you will find a recipe to make your event a success. I am now in Chicago and our party will have pork tenderloin sandwiches for sure. . GO COLTS!!!!!
Tomato Bruschettahttp://localfoods. about. com/od/snackstreatsappetizers/r/tomatobruschetta. htm
Indiana is famous for tomatoes,,,,,,Red Gold
go with Chris’ answer. . . pork tenderloin
According to the Indiana Foodways Alliance, a group “dedicated to the development and promotion of the local food culture of Indiana,” there are several foods/recipes that can truly be called Indiana originals.
One of them, as others have noted, is the Pork Tenderloin Sandwich. The Indianapolis Star recently ran a recipe for Pork Tenderloin “Sliders,” small snack-size sandwiches perfect for a football party. (Panko bread crumbs are a Japanese kind of bread crumbs made from bread without crusts; check the Asian food section in your grocery, or make your own — many recipes are online. Also, you’re probably going to have trouble finding a good heirloom tomato in the dead of winter; I’d say just use the most flavorful kind you can find. Anyway:)
Hoosier “Fried” Pork Tenderloin Sliders (makes 12)
By Kelin Hull — Indianapolis Star, January 13, 2010
1. Butterfly open the pork tenderloin by cutting it in half lengthwise leaving a 1/4-inch hinge. Wrap the meat in plastic wrap and, with a meat mallet, pound it out to 1/4-inch thickness. Cut the meat into equal portions only slightly larger than the dinner rolls, about 3-by-3-inches. Place the meat portions in a plastic bag or resealable plastic container and pour buttermilk over. Marinate in the refrigerator for up to 2 days.
2. When ready to prepare, place a rack on top of a cookie sheet and spray well with nonstick spray. Preheat oven to 400 degrees.
3. Prepare the breading with the flour, bread crumbs and seasonings. Using one hand, remove a portion of tenderloin from the buttermilk; with the other, coat it liberally with the breading. Place each piece of breaded tenderloin on the rack and place cookie sheet in oven.
4. Bake for 15 to 20 minutes, then pull out cookie sheet and drizzle a little melted butter over each. Bake another 5 to 10 minutes until pieces are browned and crisp. Remove from oven. Cut rolls in half and toast lightly.
5. For chutney, finely dice the tomato, onion and pickle spears; toss with mayonnaise and mustard. To serve, place tenderloins on toasted rolls and top with a dollop of chutney.
For dessert, try Sugar Cream Pie, which the Indiana Foodways Alliance (http://foodways. ryhal. com/default. aspx) notes was recently named Indiana’s official state pie. You can’t get more authentic than that! This recipe appears on their site, and is from the restaurant that supposedly invented the pork tenderloin sandwich. It’s an unbelievably easy recipe.
Jean Ann’s Sugar Cream Pie
Crumble sugars and flour with fingers in a mixing bowl. Add cream and vanilla and blend. Pour into an unbaked pie shell and dot with butter, sprinkle with cinnamon sugar. Bake for at least one hour, or until it is bubbly on top to center and still a bit jiggly. Cool on rack before cutting.
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