American Cuisine

Hello ladies and gnets today we are going to the home of the Indianapolis yes we are going to Kentucky. What do you mean? Oh its.

INDIANA

Indianan cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with "American food." Quoted in a 2007 interview with the Daily Herald, Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner. Turkey and cranberry sauce and wild rice and apple pie."

The Midwest's restaurants also offer a diverse mix of ethnic cuisines as well as sophisticated, contemporary techniques.

Pork tenderloin sandwich

The pork tenderloin sandwich contains a breaded and fried cutlet similar to the Wiener Schnitzel and is popular in the Midwest region of the United States, especially in the state of Indiana. The sandwich can first be traced back to the Nick's Kitchen restaurant in Huntington, Indiana (near Fort Wayne)

Ingredients

2 pounds center-cut boneless pork loin

2 large eggs

2 cups buttermilk

2 cloves garlic, crushed

Kosher salt and freshly ground black pepper

1/4 teaspoon cayenne pepper

2 sleeves saltines (about 80 crackers)

2 cups instant flour (such as Wondra)

Peanut oil, for frying

4 soft hamburger buns, split

1/3 cup mayonnaise

3 tablespoons yellow mustard

1/2 head iceberg lettuce, shredded

2 tomatoes, thinly sliced

1 red onion, thinly sliced

4 half-sour dill pickles, thinly sliced

Directions

Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to 1/4 inch thick with a mallet or heavy skillet.

Whisk the eggs, buttermilk, garlic, 1 teaspoon each salt and black pepper, and the cayenne in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.

Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.

Heat 1/4 to 1/2 inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.

Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

Ok now im really hungary anyone else *drools a lil* well i hope you have a chilled day from the Viking.