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Here is a clip of me creating one of the recipes from Third Coast Cuisine on Studio 10 over at Fox 10. Now check it out as I make the L.A. (Lower Alabama) Burrito for Cherish and Joe.
Showing posts with label stuart reb donald. Show all posts
Showing posts with label stuart reb donald. Show all posts
FOR IMMEDIATE RELEASE
"This honor is humbling. When I first started work on "Third Coast" it was a project of passion, something to celebrate the unique food and culture found on America's Gulf Coast. Then the Deepwater Horizon tragedy came along I began to think that my little cookbook had just turned into a history text, a requiem. The lifestyle that inspired my book is still in jeopardy." Donald’s book contains 150 recipes, 11 essays and 70 color photos of the diverse foods to be found along the Gulf of Mexico. He is donating a portion of the profits to the Gulf Restoration Network.
About Stuart Reb Donald
A 24 year veteran of the restaurant industry, Stuart Reb Donald has worked every position from dish washer up to chef. In 2003 he combined his love of food and gift for writing to produce his first cookbook Amigeauxs – Mexican/Creole Fusion Cuisine (4 Star Publishing). He has written hundreds of articles including interviews of noted chefs like Bobby Flay, Ted Allen, Michael Symon, Tory McPhail and Susan Irby. He has been a regular guest on TV shows along the Gulf Coast and often uses his culinary skills for good by helping to raise money for organizations like the American Cancer Society and the Bay Area Food Bank.
Contact the author.
About the Gourmand World Cookbook Awards
The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honor the best food and wine books. The objectives of the Awards are to reward and honor those who “cook with words,” help readers find the best out of the 26000 food and wine books produced every year and to help book retailers find the 50 food and wine books that each year should be offered to clients. The Gourmand World Cookbook Awards are the only truly international competition. There are many local or national awards for food and wine books, with many different categories. In order to fully represent the diversity of food and drink publishing around the world, Gourmand World Cookbook Awards have 41 categories for cookbooks and 18 for drinks books.
For more information contact:
Edouard Cointreau
Gourmand International
Pintor Rosales 50, 4°C
Madrid, 28008
Phone: +34-91- 541 67 68
Fax: +34-91- 541 68 21
E-Mail: pilar@gourmandbooks.com
About The Paris Cookbook Fair
The Paris Cookbook Fair is the world’s largest fair devoted to cookbooks and wine books.
Based on a huge network of publishers from over 50 countries, the fair is balanced between trade and pleasure. Publishers, authors, photographers, stylists, printers, distributors, booksellers negotiate projects. At the same time, books are promoted with constant cooking demos by the greatest celebrity chefs, and wine tastings at the international bar.
For more information contact:
Gourmand International
Paseo Pintor Rosales, 50
28008 – Madrid
SPAIN
Phone: +34 91 541 67 68
Fax: +34 541 68 21
icr@virtualsw.es
www.cookbookfair.com
www.pariscookbookfestival.typepad.com
“THIRD COAST CUISINE” NOMINATED FOR INTERNATIONAL COOKBOOK AWARD
Madrid, Spain - Award winning food writer and chef Stuart Reb Donald has once again opened his culinary bag of tricks for his latest cookbook Third Coast Cuisine: Recipes from the Gulf of Mexico and the critics have taken notice.
Madrid, Spain - Award winning food writer and chef Stuart Reb Donald has once again opened his culinary bag of tricks for his latest cookbook Third Coast Cuisine: Recipes from the Gulf of Mexico and the critics have taken notice.
Third Coast Cuisine is one of just four American cookbooks nominated for the charity category in the Gourmand World Cookbook Awards. Donald's latest cookbook will face off with books from over 20 different countries. On the whole some 144 countries will participate in the Gourmand World Cookbook Awards held March 3-6, 2011 where there will be a major exhibition of the nominated works at the Festival du Livre de Cuisine (aka Paris Cookbook Fair).
According to the author, “The Third Coast is an area of amazing diversity. From the Yucatan to the Keys you can find any number of indigenous and immigrant cooking styles like Mexican, Cajun, Native American and even Soul Food.” The Third Coast is a popular nickname for the states along the Gulf of Mexico as well as parts of Mexico and Cuba.
According to the author, “The Third Coast is an area of amazing diversity. From the Yucatan to the Keys you can find any number of indigenous and immigrant cooking styles like Mexican, Cajun, Native American and even Soul Food.” The Third Coast is a popular nickname for the states along the Gulf of Mexico as well as parts of Mexico and Cuba.
"This honor is humbling. When I first started work on "Third Coast" it was a project of passion, something to celebrate the unique food and culture found on America's Gulf Coast. Then the Deepwater Horizon tragedy came along I began to think that my little cookbook had just turned into a history text, a requiem. The lifestyle that inspired my book is still in jeopardy." Donald’s book contains 150 recipes, 11 essays and 70 color photos of the diverse foods to be found along the Gulf of Mexico. He is donating a portion of the profits to the Gulf Restoration Network.
About Stuart Reb Donald
A 24 year veteran of the restaurant industry, Stuart Reb Donald has worked every position from dish washer up to chef. In 2003 he combined his love of food and gift for writing to produce his first cookbook Amigeauxs – Mexican/Creole Fusion Cuisine (4 Star Publishing). He has written hundreds of articles including interviews of noted chefs like Bobby Flay, Ted Allen, Michael Symon, Tory McPhail and Susan Irby. He has been a regular guest on TV shows along the Gulf Coast and often uses his culinary skills for good by helping to raise money for organizations like the American Cancer Society and the Bay Area Food Bank.
Contact the author.
About the Gourmand World Cookbook Awards
The Gourmand World Cookbook Awards were founded in 1995 by Edouard Cointreau. Every year, they honor the best food and wine books. The objectives of the Awards are to reward and honor those who “cook with words,” help readers find the best out of the 26000 food and wine books produced every year and to help book retailers find the 50 food and wine books that each year should be offered to clients. The Gourmand World Cookbook Awards are the only truly international competition. There are many local or national awards for food and wine books, with many different categories. In order to fully represent the diversity of food and drink publishing around the world, Gourmand World Cookbook Awards have 41 categories for cookbooks and 18 for drinks books.
For more information contact:
Edouard Cointreau
Gourmand International
Pintor Rosales 50, 4°C
Madrid, 28008
Phone: +34-91- 541 67 68
Fax: +34-91- 541 68 21
E-Mail: pilar@gourmandbooks.com
About The Paris Cookbook Fair
The Paris Cookbook Fair is the world’s largest fair devoted to cookbooks and wine books.
Based on a huge network of publishers from over 50 countries, the fair is balanced between trade and pleasure. Publishers, authors, photographers, stylists, printers, distributors, booksellers negotiate projects. At the same time, books are promoted with constant cooking demos by the greatest celebrity chefs, and wine tastings at the international bar.
For more information contact:
Gourmand International
Paseo Pintor Rosales, 50
28008 – Madrid
SPAIN
Phone: +34 91 541 67 68
Fax: +34 541 68 21
icr@virtualsw.es
www.cookbookfair.com
www.pariscookbookfestival.typepad.com
The Building the Perfect Cookbook Contest
The winner takes home a package of three cookbooks!
But something that none of us who produce cookbooks have ever asked those who consume them is what exactly would you like to see in a cookbook? Is there a certain format you prefer? How about nutritional information, is that important? What is it you wish every cookbook included? Clearly pictures are something that everyone has expressed a desire for – you like food porn, we get it – but what else? Help us build the perfect cookbook.
Enter to win not one cookbook, not two cookbooks but three cookbooks! The winner (chosen at random) will receive one copy each of Amigeauxs: Mexican/Creole Fusion Cuisine, Third Coast Cuisine – Recipes from the Gulf of Mexico (both by Chef Stuart Reb Donald) and Substitute Yourself Skinny (by Susan Irby, the Bikini Chef), three cookbooks total.
Contest ends June 30th. Click HERE to enter.
FOR IMMEDIATE RELEASE
“THIRD COAST CUISINE” HIGHLIGHTS CULINARY HERITAGE OF THE GULF OF MEXICO.
Celebrity Chef Stuart Reb Donald Pledges A Portion Of The Proceeds Of His Latest Cookbook To Aid Clean-up of the Gulf Oil Spill.
Mobile, AL – Award winning food writer and chef Stuart Reb Donald has once again opened his culinary bag of tricks for his latest cookbook Third Coast Cuisine: Recipes from the Gulf of Mexico.
Donald, long established as one of the most passionate food writers in the blogosphere, offers a over 150 recipes, 11 essays and 70 color photos of the diverse foods to be found along the Gulf of Mexico.
Chef Donald will be donating a percentage of the sales of Third Coast Cuisine to assist in the recovery from the Deepwater Horizon oil spill.
For review copies, personal appearances and/or author interviews, contact the author HERE.
About Stuart Reb Donald
A 24 year veteran of the restaurant industry, Stuart Reb Donald has worked every position from dish washer up to chef. Most recently he was the Executive Chef at Mars Hill Café in Mobile, AL. In 2003 he combined his love of food and gift for writing to produce his first cookbook Amigeauxs – Mexican/Creole Fusion Cuisine (4 Star Publishing). He has written hundreds of articles for both print and electronic media including interviews of noted chefs like Bobby Flay, Ted Allen, Michael Symon, Tory McPhail and Susan Irby. He is the author of WannabeTVchef.com and ThirdCoastCuisine.com – the companion site to the cookbook. Stuart has been a regular guest on TV shows along the Gulf Coast and often uses his culinary skills for good by helping to raise money for organizations like the American Cancer Society and the Bay Area Food Bank.
“THIRD COAST CUISINE” HIGHLIGHTS CULINARY HERITAGE OF THE GULF OF MEXICO.
Celebrity Chef Stuart Reb Donald Pledges A Portion Of The Proceeds Of His Latest Cookbook To Aid Clean-up of the Gulf Oil Spill.
Mobile, AL – Award winning food writer and chef Stuart Reb Donald has once again opened his culinary bag of tricks for his latest cookbook Third Coast Cuisine: Recipes from the Gulf of Mexico.Donald, long established as one of the most passionate food writers in the blogosphere, offers a over 150 recipes, 11 essays and 70 color photos of the diverse foods to be found along the Gulf of Mexico.
According to the author, “The Third Coast is an area of amazing diversity. From the Yucatan to the Keys you can find any number of indigenous and immigrant cooking styles like Mexican, Cajun, Native American and even Soul Food.” The Third Coast is a popular nickname for the states along the Gulf of Mexico as well as parts of Mexico and Cuba. “The people that live here are amazingly resilient and that resiliency has been on display for most of this century. Ivan, Rita, Katrina and dozens of other storms plus the oil spill have taken their best shots at us but we keep bouncing back. The Deep South has a culinary tradition unmatched in the New World. Dixie is to America what Tuscany is to Italy, what Provence is to France, it is the nation’s gastronomic heart and soul.”
For review copies, personal appearances and/or author interviews, contact the author HERE.
About Stuart Reb Donald
A 24 year veteran of the restaurant industry, Stuart Reb Donald has worked every position from dish washer up to chef. Most recently he was the Executive Chef at Mars Hill Café in Mobile, AL. In 2003 he combined his love of food and gift for writing to produce his first cookbook Amigeauxs – Mexican/Creole Fusion Cuisine (4 Star Publishing). He has written hundreds of articles for both print and electronic media including interviews of noted chefs like Bobby Flay, Ted Allen, Michael Symon, Tory McPhail and Susan Irby. He is the author of WannabeTVchef.com and ThirdCoastCuisine.com – the companion site to the cookbook. Stuart has been a regular guest on TV shows along the Gulf Coast and often uses his culinary skills for good by helping to raise money for organizations like the American Cancer Society and the Bay Area Food Bank.
As many of you may or may not know, Third Coast Cuisine is not just a food blog. It is also a cookbook. Or more exactly it WILL be a cookbook. I started work on it about five years ago when I realized there was no one work that touched on all of the styles of food that have evolved on the Gulf Coast. Everyday tastes that can regularly be enjoyed in the Gulf South include Mexican, Tex-Mex, Southern, Neuvo Southern, Cajun, Creole, Coastal, Soul, New Florida (Floribbean), Native American, and Cuban. I have lived most of my life on the Gulf Coast and I have made a point to experiment with each of these cooking styles. 157 recipes later and the book is all but done. The search is on for a publisher but I am also formatting the book for self-publishing like I did with my first cookbook, Amigeauxs: Mexican/Creole Fusion Cuisine.
The table of contents is finished and I am currently indexing the recipes (my absolute least favorite part of writing a cookbook). I have some pictures, but I need to make more. I also need to read it cover-to-cover again. Every time I do I find new typos that I swear weren't there last time. I swear there's a gremlin living in my laptop. From time to time I will hop on here to give you updates. I hope to have a sample of the cover art for my next update.
The table of contents is finished and I am currently indexing the recipes (my absolute least favorite part of writing a cookbook). I have some pictures, but I need to make more. I also need to read it cover-to-cover again. Every time I do I find new typos that I swear weren't there last time. I swear there's a gremlin living in my laptop. From time to time I will hop on here to give you updates. I hope to have a sample of the cover art for my next update.
Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.
Everyone loves fajitas. Everyone loves blackened shrimp. Well why not just slam 'em together? I did.
Blackened Shrimp Fajitas
1 pound shrimp, shelled
1/2 cup sliced onions
1/2 cup sliced red & green bell peppers
1/2 cup rough chopped mushrooms
1/2 cup blackening seasoning
1/4 cup clarified butter
1/2 cup salsa Verde
1/4 cup crème fraiche
8 oz. shredded white cheddar cheese
6 flour tortillas
Pour Mexi-Creole blackening seasoning, shrimp onions, peppers and mushrooms into a zip lock bag and shake to completely coat the shrimp. Heat a large skillet to high heat and add half the butter and half the shrimp and cook until done on each side. Set aside to drain and repeat with remaining shrimp and butter. Heat the tortillas by placing them in a large plastic bag and then into a microwave oven for 10 to 15 seconds. Serve shrimp and tortillas with remaining ingredients as toppings. May also be served with Cajun rice on the side or as another topping.
Everyone loves fajitas. Everyone loves blackened shrimp. Well why not just slam 'em together? I did.
Blackened Shrimp Fajitas
1 pound shrimp, shelled
1/2 cup sliced onions
1/2 cup sliced red & green bell peppers
1/2 cup rough chopped mushrooms
1/2 cup blackening seasoning
1/4 cup clarified butter
1/2 cup salsa Verde
1/4 cup crème fraiche
8 oz. shredded white cheddar cheese
6 flour tortillas
Pour Mexi-Creole blackening seasoning, shrimp onions, peppers and mushrooms into a zip lock bag and shake to completely coat the shrimp. Heat a large skillet to high heat and add half the butter and half the shrimp and cook until done on each side. Set aside to drain and repeat with remaining shrimp and butter. Heat the tortillas by placing them in a large plastic bag and then into a microwave oven for 10 to 15 seconds. Serve shrimp and tortillas with remaining ingredients as toppings. May also be served with Cajun rice on the side or as another topping.
Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.
Most city's have a signature sandwich. In New York it's the Ruben, Philly has their cheese steak and Maine is famous for the lobster roll. In San Diego they treasure the fish taco. Fresh fish, shredded cabbage, salsa and a white sauce in a corn tortilla, with a slice of lime. The fish is usually fried in a thick batter but also shows up grilled. I prefer the grilled but both are worth their weight in gold. But these Cajun style fish tacos may be worth their weight in whatever is worth more than gold.
Cajun Fish Tacos
1 pound redfish (or other white fish) filets
1/2 cup fresh salsa
1/2 pound crumbled Queso Fresco
Juice of 2 limes
1/4 cup Cajun seasoning
Tabasco sauce to taste
1 cup shredded purple cabbage
1/2 cup roasted garlic
12 flour tortillas
3/4 cup Crème fraiche
Coat the Redfish filets completely with Cajun seasoning then grill, basting with limejuice after each turn. Just before the fish is done heat each tortilla on the grill slightly then place under a towel to keep warm. Build the tacos by first spreading a teaspoon of roast garlic on the tortilla then adding in order the redfish, Tabasco sauce, Queso Fresco, cabbage, salsa, and finally Crème fraiche.
Most city's have a signature sandwich. In New York it's the Ruben, Philly has their cheese steak and Maine is famous for the lobster roll. In San Diego they treasure the fish taco. Fresh fish, shredded cabbage, salsa and a white sauce in a corn tortilla, with a slice of lime. The fish is usually fried in a thick batter but also shows up grilled. I prefer the grilled but both are worth their weight in gold. But these Cajun style fish tacos may be worth their weight in whatever is worth more than gold.
1 pound redfish (or other white fish) filets
1/2 cup fresh salsa
1/2 pound crumbled Queso Fresco
Juice of 2 limes
1/4 cup Cajun seasoning
Tabasco sauce to taste
1 cup shredded purple cabbage
1/2 cup roasted garlic
12 flour tortillas
3/4 cup Crème fraiche
Coat the Redfish filets completely with Cajun seasoning then grill, basting with limejuice after each turn. Just before the fish is done heat each tortilla on the grill slightly then place under a towel to keep warm. Build the tacos by first spreading a teaspoon of roast garlic on the tortilla then adding in order the redfish, Tabasco sauce, Queso Fresco, cabbage, salsa, and finally Crème fraiche.
First published in Current Magazine in 2007.
When one refers to the pomp and circumstance of college football nowhere else is that phrase better personified than in Oxford, MS. The University of Mississippi is the alma mater of Archie and Ely Manning. It is also home of the most unique tailgating experience of all, the Grove.
Unlike any other football tradition, the Grove is an experience in unto itself. One wonders if it is the actual hero of Saturdays with football fulfilling the faithful role of Kato. Could it be that the game serves as nothing more than a three-hour intermission whose violence facilitates the release of pent-up emotions and stokes the fire of new ones?
Cultures clash in the 12 acre wooded park at the center of the Ole Miss campus. Southern aristocracy mixes with co-ed debauchery in the linen and duct tape confines of the Grove. Sprinkle in a few “fur-uhn-erz” from other schools and the stage is set for a pigskin carnival of epic proportions that combines the best of Mardi Gras, Oktoberfest, and a traveling freak show.
Generations of “Rebs” put on their Sunday best on Saturdays in the fall. Hundreds equip their families’ encampment with antebellum china and heirloom silverware while shamelessly floating keg after keg. Ever eat a grilled hot dog on fine porcelain while wearing a tuxedo and hunting boots? Ole Miss fans have. The gentlemen sip bourbon and gobble boiled peanuts while watching pre-game shows on flat panel TV’s with satellite hook up. At the same time the ladies try to arrange lavish flower arrangements or glitzy candelabras so that they are directly underneath the chandelier. That’s right, a tent with a chandelier.
Most tailgaters show up at 4AM to start pitching their tents and canopies. Why 4AM? Because that is as early as they are allowed. Grove partiers have their own lingo as well. “Hotty Toddy,” is similar to Aloha in Hawai’i. It means hello, goodbye, your fly is open, and half a dozen other things. A portable lavatory is called a “hotty toddy potty.” A few hours before the game Rebel players and coaches make the “walk of champions” through the heart of the Grove dressed in suit and tie on their way to Vaught-Hemingway Stadium.
The “walk” serves as a last minute diversion for the players as there is enough cleavage on display to warrant a VH-1 reality show. After all, for all of the accolades that the Grove receives for its spectacle the real draw is the talent – there are more stunningly gorgeous women in Oxford than any other spot on terra firma. And they are all very friendly.
On a personal note, having my unique middle name has proven handy when trying to court Ole Miss Co-eds. On steamy Delta evenings these belles cool themselves with paper fans that read, “I Y Rebs.” A quick glance at my driver’s license is usually sufficient to generate giggles and often land a post-game rendezvous.
Oxford has many nicknames and clichés attached to it. It is call the Little Easy because of its N’awlins-like combination of Southern charm and celebratory atmosphere. Folks take their partying seriously. One common phrase used to describe Oxford is, “We may not win every game, but we ain't never lost a party." Because of their literary history and famous law school another popular aphorism is that everyone in Oxford is a lawyer, writer, or both. Just ask John Grisham.
The heart of Oxford culture is the Square, an old fashioned Southern town square complete with restaurants, shops, bars, and scenery. The scenery in question refers to the aforementioned extraordinary number of beautiful women. Hugh Hefner (Playboy Magazine) says the ladies found in Oxford are the finest in the world.
Downtown Grill Restaurant and Bar (Courthouse Square) is located in a former drugstore first built in 1888. Now modernized, it features wonderfully inventive concoctions like Beggar's Purses - fried wontons filled with shrimp and cream cheese, Catfish Lafitte - a lightly fried fillet topped with sautéed shrimp, julienne ham, and Creole cream sauce, and of course Godiva Chocolate Bread Pudding. Don’t forget to buy that newly met Kappa girl a Coke Float Martini.
What is perhaps the city’s most elegant restaurant has a name that betrays the luxury to be found in its dining hall. City Grocery (Courthouse Square) is known world wide for their shrimp and grits, but wild game like rabbit and quail have been known to find their way to the menu as well. The visual appeal of the restaurant aides in the experience with candlelit tables and rustic brick walls adorned with the works of local artists. Make a trip up stairs for a drink or ten and a little people watching from the balcony. Also make reservations, even Ely Manning has to and he is the most famous Rebel since, well his dad (who also has to make reservations). It is the perfect place to stash the old-timers while you go beaver hunting.
For those looking for something more casual there is Abner’s (S Lamar Blvd.) which has two menu items: fried chicken tenders or grilled chicken tenders available in plates, sandwiches, and wraps. Muddy Water Grill (Heritage Dr.) has a great menu but their bar is picture perfect for catching games on the tube. Phillips Grocery (S Lamar Blvd.) is the place to go for burgers with a side order of fried okra or fried pickle spears. For those who can’t live without Que there are a handful that prepare it Delta style like the Rebel Barn Bar-B-Que (W Jackson Ave.), the Rib Cage (S Lamar Blvd.), Dixieland BarBQ (University Ave.), and the town’s favorite B.’s Hickory Smoke BBQ (S Lamar Blvd.). Pizza lovers should head to Dino's Pizza & Steakhouse (Jackson Avenue W) or the Old Venice Pizza Company (Van Buren Ave.) for fresh hot pies and ice cold suds.
When one refers to the pomp and circumstance of college football nowhere else is that phrase better personified than in Oxford, MS. The University of Mississippi is the alma mater of Archie and Ely Manning. It is also home of the most unique tailgating experience of all, the Grove.
Unlike any other football tradition, the Grove is an experience in unto itself. One wonders if it is the actual hero of Saturdays with football fulfilling the faithful role of Kato. Could it be that the game serves as nothing more than a three-hour intermission whose violence facilitates the release of pent-up emotions and stokes the fire of new ones?
Cultures clash in the 12 acre wooded park at the center of the Ole Miss campus. Southern aristocracy mixes with co-ed debauchery in the linen and duct tape confines of the Grove. Sprinkle in a few “fur-uhn-erz” from other schools and the stage is set for a pigskin carnival of epic proportions that combines the best of Mardi Gras, Oktoberfest, and a traveling freak show.
Generations of “Rebs” put on their Sunday best on Saturdays in the fall. Hundreds equip their families’ encampment with antebellum china and heirloom silverware while shamelessly floating keg after keg. Ever eat a grilled hot dog on fine porcelain while wearing a tuxedo and hunting boots? Ole Miss fans have. The gentlemen sip bourbon and gobble boiled peanuts while watching pre-game shows on flat panel TV’s with satellite hook up. At the same time the ladies try to arrange lavish flower arrangements or glitzy candelabras so that they are directly underneath the chandelier. That’s right, a tent with a chandelier.
Most tailgaters show up at 4AM to start pitching their tents and canopies. Why 4AM? Because that is as early as they are allowed. Grove partiers have their own lingo as well. “Hotty Toddy,” is similar to Aloha in Hawai’i. It means hello, goodbye, your fly is open, and half a dozen other things. A portable lavatory is called a “hotty toddy potty.” A few hours before the game Rebel players and coaches make the “walk of champions” through the heart of the Grove dressed in suit and tie on their way to Vaught-Hemingway Stadium.
The “walk” serves as a last minute diversion for the players as there is enough cleavage on display to warrant a VH-1 reality show. After all, for all of the accolades that the Grove receives for its spectacle the real draw is the talent – there are more stunningly gorgeous women in Oxford than any other spot on terra firma. And they are all very friendly.
On a personal note, having my unique middle name has proven handy when trying to court Ole Miss Co-eds. On steamy Delta evenings these belles cool themselves with paper fans that read, “I Y Rebs.” A quick glance at my driver’s license is usually sufficient to generate giggles and often land a post-game rendezvous.
Oxford has many nicknames and clichés attached to it. It is call the Little Easy because of its N’awlins-like combination of Southern charm and celebratory atmosphere. Folks take their partying seriously. One common phrase used to describe Oxford is, “We may not win every game, but we ain't never lost a party." Because of their literary history and famous law school another popular aphorism is that everyone in Oxford is a lawyer, writer, or both. Just ask John Grisham.
The heart of Oxford culture is the Square, an old fashioned Southern town square complete with restaurants, shops, bars, and scenery. The scenery in question refers to the aforementioned extraordinary number of beautiful women. Hugh Hefner (Playboy Magazine) says the ladies found in Oxford are the finest in the world.
Downtown Grill Restaurant and Bar (Courthouse Square) is located in a former drugstore first built in 1888. Now modernized, it features wonderfully inventive concoctions like Beggar's Purses - fried wontons filled with shrimp and cream cheese, Catfish Lafitte - a lightly fried fillet topped with sautéed shrimp, julienne ham, and Creole cream sauce, and of course Godiva Chocolate Bread Pudding. Don’t forget to buy that newly met Kappa girl a Coke Float Martini.
What is perhaps the city’s most elegant restaurant has a name that betrays the luxury to be found in its dining hall. City Grocery (Courthouse Square) is known world wide for their shrimp and grits, but wild game like rabbit and quail have been known to find their way to the menu as well. The visual appeal of the restaurant aides in the experience with candlelit tables and rustic brick walls adorned with the works of local artists. Make a trip up stairs for a drink or ten and a little people watching from the balcony. Also make reservations, even Ely Manning has to and he is the most famous Rebel since, well his dad (who also has to make reservations). It is the perfect place to stash the old-timers while you go beaver hunting.
For those looking for something more casual there is Abner’s (S Lamar Blvd.) which has two menu items: fried chicken tenders or grilled chicken tenders available in plates, sandwiches, and wraps. Muddy Water Grill (Heritage Dr.) has a great menu but their bar is picture perfect for catching games on the tube. Phillips Grocery (S Lamar Blvd.) is the place to go for burgers with a side order of fried okra or fried pickle spears. For those who can’t live without Que there are a handful that prepare it Delta style like the Rebel Barn Bar-B-Que (W Jackson Ave.), the Rib Cage (S Lamar Blvd.), Dixieland BarBQ (University Ave.), and the town’s favorite B.’s Hickory Smoke BBQ (S Lamar Blvd.). Pizza lovers should head to Dino's Pizza & Steakhouse (Jackson Avenue W) or the Old Venice Pizza Company (Van Buren Ave.) for fresh hot pies and ice cold suds.
Going Coastal is a series of recipes familiar throughout the country but with a uniquely Third Coast spin to them.
I saw an episode of Emeril Live years ago, one of those on-location specials from Florida and Chef Legasse was making Cowboy Ribeyes, 22 ounces of bone-in beefy goodness. As a "garnish" Emeril fried up a dozen oysters and topped the steaks with them. At the time I thought it a wonderful display of showmanship but little more. That is until I was dining at Felix's Fish Camp on the Causeway in Mobile, AL and there on the menu was a 10 ounces fillet topped with fried oysters. I had to.
That first bite of grilled bovine and fried bivalve was a life changing experience, very few things compliment each other so well. To this day it is the only steak sauce I will tolerate. So I got to thinking if oysters and beef go so well together why not try it as a burger. After all burgers are good and Po'Boys are good, why not combine the flavors? They do have unifying components like bread, mayo, ketchup and pickles. It should work, right?
The Beach Burger
1 pound 85/15 Certified Black Angus ground chuck
1 tablespoon of Old Bay Seasoning
3 standard hamburger buns or Keyser rolls
Salt & pepper to taste
1 dozen Gulf oysters
1 cup butter milk
1 egg
2/3 cup cornmeal
1/3 cup masa harina
1 tablespoon Cajun seasoning
Cooking oil
Beach Burger Rémoulade (recipe follows)
In a large bowl combine the chuck with the Old Bay and mix thoroughly. Divide into three equal sized balls and form into patties adding salt and pepper to taste. Set aside while your grill comes to temperature. When grill is ready cook burgers as normal.
While the burgers are cooking combine in a paper bag the cornmeal, masa & Cajun seasoning. Set aside. Whisk the egg with the buttermilk in a bowl to make an egg wash adding salt and pepper to taste. Drain the liquid from the oysters and drop them into the egg wash. Bring cooking oil to 375 degrees in a pot or deep fryer. Once you have removed the burgers to rest toast the buns and move oysters from the wash to the dredge (shaking off excess of both) and into the hot oil. Fry for roughly 2 minutes, turning as necessary.
To assemble place a patty on the bottom of a toasted bun, then three oysters, a drizzle of Beach Burger Rémoulade and finally slather a healthy dollop of Beach Burger Rémoulade on the top bun. Serve with favorite burger condiments. The burger in the picture is served with a cheese grits timbale, salt & pepper fries and a lemon wedge garnish.
Beach Burger Rémoulade
2/3 cup tarter sauce
1/3 cup cocktail sauce
1 teaspoon Old Bay Seasoning
1 dash Worcestershire sauce
I saw an episode of Emeril Live years ago, one of those on-location specials from Florida and Chef Legasse was making Cowboy Ribeyes, 22 ounces of bone-in beefy goodness. As a "garnish" Emeril fried up a dozen oysters and topped the steaks with them. At the time I thought it a wonderful display of showmanship but little more. That is until I was dining at Felix's Fish Camp on the Causeway in Mobile, AL and there on the menu was a 10 ounces fillet topped with fried oysters. I had to.
That first bite of grilled bovine and fried bivalve was a life changing experience, very few things compliment each other so well. To this day it is the only steak sauce I will tolerate. So I got to thinking if oysters and beef go so well together why not try it as a burger. After all burgers are good and Po'Boys are good, why not combine the flavors? They do have unifying components like bread, mayo, ketchup and pickles. It should work, right?
The Beach Burger
1 pound 85/15 Certified Black Angus ground chuck
1 tablespoon of Old Bay Seasoning
3 standard hamburger buns or Keyser rolls
Salt & pepper to taste
1 dozen Gulf oysters
1 cup butter milk
1 egg
2/3 cup cornmeal
1/3 cup masa harina
1 tablespoon Cajun seasoning
Cooking oil
Beach Burger Rémoulade (recipe follows)
In a large bowl combine the chuck with the Old Bay and mix thoroughly. Divide into three equal sized balls and form into patties adding salt and pepper to taste. Set aside while your grill comes to temperature. When grill is ready cook burgers as normal.
While the burgers are cooking combine in a paper bag the cornmeal, masa & Cajun seasoning. Set aside. Whisk the egg with the buttermilk in a bowl to make an egg wash adding salt and pepper to taste. Drain the liquid from the oysters and drop them into the egg wash. Bring cooking oil to 375 degrees in a pot or deep fryer. Once you have removed the burgers to rest toast the buns and move oysters from the wash to the dredge (shaking off excess of both) and into the hot oil. Fry for roughly 2 minutes, turning as necessary.
To assemble place a patty on the bottom of a toasted bun, then three oysters, a drizzle of Beach Burger Rémoulade and finally slather a healthy dollop of Beach Burger Rémoulade on the top bun. Serve with favorite burger condiments. The burger in the picture is served with a cheese grits timbale, salt & pepper fries and a lemon wedge garnish.Beach Burger Rémoulade
2/3 cup tarter sauce
1/3 cup cocktail sauce
1 teaspoon Old Bay Seasoning
1 dash Worcestershire sauce
All this week we have seen several variations of this versatile and easy to make sauce. We have also looked at a number of uses for its creamy texture and luxurious bite. Now I would like to address one of the masters of Third Coast Cuisine and his use of rémoulades. I speak of course of Emeril Legasse, the man has a plethora of rémoulades rolling around inside his noodle. Here's a short list with links to recipes:
Rémoulade from Louisiana Real & Rustic
Fried Rock Shrimp with Two Remoulade Sauces from Emeril Live Episode: Great Beginnings
Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce & Baby Greens courtesy of MarthaStewart.com
Artichoke and Crab Beignets with Remoulade courtesy of emeril.com
Shrimp Remoulade from Emeril's Delmonico
Thanks for joining this week it has been fun.
Rémoulade from Louisiana Real & Rustic
Fried Rock Shrimp with Two Remoulade Sauces from Emeril Live Episode: Great Beginnings
Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce & Baby Greens courtesy of MarthaStewart.com
Artichoke and Crab Beignets with Remoulade courtesy of emeril.com
Shrimp Remoulade from Emeril's Delmonico
Thanks for joining this week it has been fun.
We've explored a few recipes for rémoulade so far this week and all have something in common, the addition of mustard. Though most classical recipes contain mustard, not all rémoulades do. I once had a sweet plum rémoulade at an Irish pub in Tennessee that was amazing with their fish cakes. Sadly, the eatery is gone. Too bad, because I'd kill a drifter for that recipe.
Port City Rémoulade
1/4 cup mayonnaise
1/4 cup ketchup
2 tablespoons horseradish
Tabasco sauce to taste
Cajun seasoning to taste
Mix, chill and serve. My mother would make big bowls of this stuff any time we fried or boiled shrimp. It is very similar to the sauces that the chain restaurants serve with their colossal fried onion thingies. I have made my own adjustments to the original family recipe.
Dauphin Island Sauce
1 cup mayonnaise
1/3 cup ketchup
1/2 cup salad cubes (a large diced pickle relish) with liquid
2 large boiled eggs, chopped
2 tablespoons Old Bay Seasoning
Dash Worcestershire Sauce (optional)
Mix, chill and serve. If you think this recipe looks a lot like Thousand Island Dressing you are right. It is my spin on the old standard with bigger flavors and a lot chunkier. It is equally at home on a burger, a salad or as a dipping sauce for seafood. In fact, I use it as an alternative to the common shrimp cocktail by serving in a martini glass and calling it a Shrimptini.
Oh, and if you happened to have worked at the Seanachie in Nashville circa 1998 and know the recipe for that plum rémoulade, hit me up.
Port City Rémoulade
1/4 cup mayonnaise
1/4 cup ketchup
2 tablespoons horseradish
Tabasco sauce to taste
Cajun seasoning to taste
Mix, chill and serve. My mother would make big bowls of this stuff any time we fried or boiled shrimp. It is very similar to the sauces that the chain restaurants serve with their colossal fried onion thingies. I have made my own adjustments to the original family recipe.
Dauphin Island Sauce
1 cup mayonnaise
1/3 cup ketchup
1/2 cup salad cubes (a large diced pickle relish) with liquid
2 large boiled eggs, chopped
2 tablespoons Old Bay Seasoning
Dash Worcestershire Sauce (optional)
Mix, chill and serve. If you think this recipe looks a lot like Thousand Island Dressing you are right. It is my spin on the old standard with bigger flavors and a lot chunkier. It is equally at home on a burger, a salad or as a dipping sauce for seafood. In fact, I use it as an alternative to the common shrimp cocktail by serving in a martini glass and calling it a Shrimptini.
Oh, and if you happened to have worked at the Seanachie in Nashville circa 1998 and know the recipe for that plum rémoulade, hit me up.
So, continuing Rémoulade Week I have a few more recipes for you to try. Rémoulades are great sauces because they are stupid easy to make and pack a butt load of flavor. In essence they are flavored mayos but, as you'll see in a second, mayo is not the only base you can use.
Sour Cream Rémoulade
1 cup sour cream
1 tablespoon Zatarain's Creole mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
Mix, chill and serve. This one is great with fried foods like oysters and shrimp.
Tabasco/tarragon Remoulade
3/4 cup plain yogurt
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons capers, chopped and drained
1 green onion (whites and greens), thinly sliced
Salt and freshly ground black pepper, to taste
Mix, chill and serve. This next one is for those of you wanting to strip the fat.
Sour Cream Rémoulade
1 cup sour cream
1 tablespoon Zatarain's Creole mustard
1 teaspoon prepared horseradish
1 clove garlic, minced
Mix, chill and serve. This one is great with fried foods like oysters and shrimp.
Tabasco/tarragon Remoulade
3/4 cup plain yogurt
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons capers, chopped and drained
1 green onion (whites and greens), thinly sliced
Salt and freshly ground black pepper, to taste
Mix, chill and serve. This next one is for those of you wanting to strip the fat.
According to Merriam Webster Dictionary:
The French condiment rémoulade is a mainstay along the Third Coast primarily in and around New Orleans (for obvious reasons). For the next week I will be sharing some of the best rémoulade recipes I know starting with two that I use at Mars Hill Café. Sure you can use rémoulades in place of mayo on that big honking grinder but you will soon discover it has more uses than just dressing on sandwich.
Mars Hill's Rémoulade
1 cup mayo
1/4 cup Zatarain's Creole mustard
5 cloves crushed garlic
1 teaspoon white pepper
Mix, chill and serve. We use this as the dressing on our potato salad - it so good there is nothing else in the potato salad but rémoulade and potatoes.
Mars Hill's Spicy Rémoulade
1 cup mayo
1/4 cup Zatarain's Creole mustard
1 tablespoon granulated garlic
1 tablespoon Chef Paul Prudhomme's Blackened Redfish Magic
Mix, chill and serve. We use this on our N'awlins chicken wrap, our crab cake Po 'Boy and on specials from time to time.
- Main Entry:ré·mou·lade
Variant(s):or re·mou·lade \ˌrā-mə-ˈläd, -mü-\
Function:noun
Etymology:French rémoulade
Date:1845
rémoulade is a pungent sauce or dressing resembling mayonnaise and usually including savory herbs and condiments.
The French condiment rémoulade is a mainstay along the Third Coast primarily in and around New Orleans (for obvious reasons). For the next week I will be sharing some of the best rémoulade recipes I know starting with two that I use at Mars Hill Café. Sure you can use rémoulades in place of mayo on that big honking grinder but you will soon discover it has more uses than just dressing on sandwich.Mars Hill's Rémoulade
1 cup mayo
1/4 cup Zatarain's Creole mustard
5 cloves crushed garlic
1 teaspoon white pepper
Mix, chill and serve. We use this as the dressing on our potato salad - it so good there is nothing else in the potato salad but rémoulade and potatoes.
Mars Hill's Spicy Rémoulade
1 cup mayo
1/4 cup Zatarain's Creole mustard
1 tablespoon granulated garlic
1 tablespoon Chef Paul Prudhomme's Blackened Redfish Magic
Mix, chill and serve. We use this on our N'awlins chicken wrap, our crab cake Po 'Boy and on specials from time to time.
The chef throws a pool party and you are invited. This creative menu is as fun as it is tasty.
I have been living on the south end of Mobile County now for two years and I finally made it over to Tilman’s Corner to try Neighbors Seafood & Chicken.
Friends and family both have long applauded this local staple and for good reason. I found the atmosphere a little sterile but the food more than made up for it. Though I was dining too late to take advantage of the all-you-can-eat catfish and flounder I did order a seafood combo with both fish plus fried oysters to boot with o-rings and red beans and rice.
I expected two fillets, one of each fish and three oysters along with the obligatory breaded onions so prevalent these days and a spicy mix of Louisiana long grain rice and red beans. Quite reasonable for the price. What arrived was what the Italians call frutti di mare, the fruit of the sea.
There were two catfish fillets and three of flounder. Also hidden under the catfish were the three oysters, no wait four! Make that five perfectly fried oysters. The fillets were fresh and crispy. The red beans and rice did not stand up to the rest of the meal; they tasted like canned beans and steamed rice with no seasoning. The onion rings, by contrast, were the stuff of legend – the real deal. Also underneath the fried bounty was a small handful of fries, presumably there to absorb any extra oil but they were consumed regardless. The plate was accompanied by two hush-puppies and a solitary fried crab claw. I do not know if the claw was a fortuitous faux pas or lagniappe but it I do know it was yummy.
There is one criticizm of Neighbor’s, their drive-thru is the slowest ever. Figure on 10 minutes per car in line. If you are the only customer you will be there 10 minutes. If there are two cars in front of you then you will be there for 30 minutes, five cars = an hour. The drive-thru is so slow that they really should discount the menu prices or include a $5 dollar gas card.
Other than the drive-thru, the service is prompt and amiable and as asserted above the food is terrific. I will defintely put this on my list of quality spots.
Neighbors Seafood & Chicken
5830 Three Notch Rd
Mobile, AL 36619
Originally published at the Azalea City Food Blog on MArch 10, 2009.
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