All The Fixin’s: Our Favorite MD Inspired Thanksgiving Side Dishes

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If there are two things we love around these parts, it’s Maryland, and eating! What better way to give thanks to this great state than to gather its essence around the Thanksgiving dinner table, and feast on its bounty?

See below for some incredible recipes we dug up (compliments of food authorities far more tenured than we), and give one or two or three of these a try this weekend. We promise you’ll love the taste just as much as you love sharing the history of the dishes with your loved ones.

 

Chesapeake Bay Sausage and Crab Stuffing from Delish (oh, my, god.)

Sauerkraut with Gin and Caraway from Bon Appetit (a very MD side dish)

Smoked Oyster and Andoullie Dressing from Southern Living (if your palate prefers oysters to crabs)

Old Bay Pumpkin Seeds by Chow Hound (would add great crunch to a salad or casserole)

Cheddar Corn Spoon Bread by Martha Stewart (a nod to our southern roots)

And for dessert?

Berger Cookie Pie by Nothing in the House (because, obviously.)

 

Bonus: Have family visiting from out of town? Welcome them to the table by making a traditional dish from their home state! The New York Times rounds up famous state side-dishes in their The United States of Thanksgiving post.

 

Have any must-eat MD recipes that we left out? Send us a note at info@tomahawkdesignco.com and we’ll add it to the list! Bon appetite, Tomahawks!

 

Tennessee: Memphis Dry Rub Ribs

 

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The latest concoction in our Americana Appetites series brings you some good ol’ Memphis Dry Rub Ribs from Tennessee! This recipe came from Paula Deen, the most epic mother of country home cooking.

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Virginia was once again defeated in our social media poll of which state you would like to see next. Here at Tomahawk, we are yet to visit the great state of Tennessee—despite our love of country music—but even though we may not have yet experienced this recipe in it’s hometown, we must admit that these bad boys southern-charmed the pants off us, nonetheless.

The sweet mixture of brown sugar with a hint of a kick in the cayenne pepper leaves your mouth wondering if it’s naughty or nice; and the slow cooking creates a tenderness above that of even the most comforting southern momma. Are you drooling yet? We are. Give it a go and feel free to share a photo with us on Facebook or Twitter—we’d love to see your delicious results!

Cheers!
TDco.

Alaska: Drunken King Crab Legs

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We’re back at it with the newest recipe from our Americana Appetites series! The people have spoken and Alaska has defeated Virginia in our social media survey for the next state delicacy. This week, crab meat, beer and butter triumphantly reign in The Last Frontier’s go-to dish.

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So today we’re venturing through cold waters and beautiful mountains to whip up some drunken king crab legs. I’m happy to say that I’ve had the unforgettable opportunity to visit this great state and feast upon some of these beauties in their freshest environment. As a Marylander, I may be a seasoned crustacean lover, but I can certainly advocate that people should venture outside their comfort zone to try some king crab legs at least once in their life—unless you’re allergic to shellfish, in which case, stick to the land dwellers.

This week’s recipe is fairly straightforward; easy to prepare even for those of us that may struggle in the kitchen. So enjoy our hand-lettering, give it a whirl and feel free to share a photo with us on Facebook or Twitter—we’d love to see your delicious results!

Cheers!
J.

Alabama: Fried Green Tomatoes

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Our first recipe for Americana Appetites is complete! Alabama’s Fried Green Tomatoes—people really eat these? Apparently! Their salty sweetness creates a combination unlike any other. If you’re looking for the best ones, make a lunch stop at the Irondale Cafe where they serve ’em up with their homemade remoulade sauce.

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We’ll be leaving the next recipe choice up to the masses. Follow us on Facebook at www.facebook.com/tomahawkdesignco to participate in the survey!

Cheers,
J.

Introducing “Americana Appetites”

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Design AND food? I’m in heaven and happy to introduce today: Americana Appetites. As I’ve started to do more hand-lettering and launched the official opening of The Calligraphy Kitchen, I’ve found that recipes are an amazing execution of design practices. This new project will be slowly evolving into a series of homegrown and hand-lettered recipes for each of the 50 states’ most beloved cuisine—practicing both my culinary and creative skills, simultaneously!

While this may seem a bit like designing the cover before you write the book, I decided to look at this project as more of a developing brand. And where does a brand begin? With the logo.

This introductory image for the series captures both the culinary and artistic detail of every piece by highlighting the humanistic, hands-on connection between cooking and art—two of life’s most simple pleasures. I hope you’re as excited as I am to begin this delicious journey through the 50 states. Check back later this week for our inaugural recipe—Alabama!

Cheers,
J.

 

Food Type: Maryland Style Crabcakes

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If there’s one thing Marylanders know, it’s crustaceans. Maryland-style crabcakes populate menus across the country, yet never quite live up to their hometown flair anywhere other than the Old Line State. From the Old Bay to the jumbo lump meat, these crabcakes always leave your mouth watering for more—not to mention, a cold Natty Boh.

This week’s Food Type is the beginning of an upcoming collection that will bring to life homespun recipes from each of the 50 states. As we’re working our way from Maine lobster rolls all the way over to California fish tacos, these handlettered pieces will unfold into the Calligraphy Kitchen’s “Americana Appetite” series. Stay tuned and be sure to follow us on Facebook and Twitter to help out with your state’s recipe decision! Cheers, J.