While we were in Mobile, we stopped in at The Brick Pit on Old Shell Road. They serve their barbecue regular or spicy – spicy is *great* and the cole slaw and potato salad are wonderful too.
There are actually two Rabideaux’s, one is more of a restaurant – and the other (Rabideaux’s II) has places to eat inside (and out), and is set up in a more utilitarian style. I would really like to try everything they serve, but pics are below of a meat pie…sooooo good, a pistolette, and a praline (which was darker than I like – I’ll post my recipe on my blog later).
Prejean’s is *amazing*! Everything we had there was fabulous. From Av’s gumbo to my Catfish Oscar Prejean to Av’s Catfish Catahoula – was incredible.
We can’t wait to go back! More pics below.
Av and I were lucky enough to be in McComb at dinner (lunch) time this week, so we stopped in at The Dinner Bell. There was a short wait, then we were seated with about twelve others. At The Dinner Bell, as well as at other ‘revolving tables’ restaurants, the food is set on a lazy susan, and you just spin that part of the table to make whatever you like accessible.
Among all the wonderful choices that day were: fried chicken, smoked sausage, sweet potato casserole, fried eggplant (their eggplant is incredible – and the recipe’s a secret – it’s not even in the cookbook they sell), cabbage, rice and gravy, rolls, and for dessert – banana pudding and bread pudding. I’m sure I left out a few dishes in this listing, but it was more than enough and everything was of course just delicious. Yum!
Av and I had *the* most delicious lunch at Mary Mac’s Tea Room in Atlanta Sunday a week ago (and let me tell you, everybody was dressed to the 9’s. It was really something to see). Mary Mac’s is at 224 Ponce de Leon Ave NE downtown (404.876.1800).
It was a beautiful experience, what with the little slips of paper that you write on what you’ll be having, and the lovely little breads – cornbread, rolls, cinnamon rolls – and the delicious cup of pot likker to begin with. There’s a sweet lady that comes around and talks to everybody and rubs your back. So sweet.
Av and I thought it was odd that when the server set down the bowls of pot likker, he automatically described, in detail, what pot likker is and how it comes about (and he did that to everybody). I had to stop him and explain that “oh, we’re from Alabama….we have pot likker all the time”. They must have a lot of business of people from outside the South.
Pot likker is the delicious liquid that is left in a pot when you cook collards for a few hours. You take collard greens (rinse them off really well and tear them into pieces) and add to a big pot full of water. Season with salt and pepper and add a nice piece of fatty meat. Bring it up to a boil and then let that pot simmer for 3-4 hours…I’ve cooked collards several hours, but then I like mine really, really tender. After the collards are cooked, put them in a nice-size bowl, and pour the pot likker into another bowl. Pot likker is good in a variety of ways, but mostly for soaking cornbread. If you have left-over pot likker, you can freeze it and use it later.
Collard-cooking does make the kitchen smell, but it’s a smell that I love. It reminds me of my MawMaw Polk z”l in her kitchen.
Anyway, our meal was just delicious. Delicious! Pics are below. And guess what? Mary Mac’s is now listed on my favorite places to eat and I bought one of their cookbooks it was so good. Yum!
These are their ‘tearoom favorites’:
- baked chicken with cornbread dressing & gravy
- country fried steak & gravy
- fried chicken
- meatloaf with tomoto sauce
- roast pork with dressing & gravy
- chicken & dumplings
- baked turkey with dressing & gravy
- chicken pot pie
- pork barbecue with Brunswick Stew
- smothered chicken over rice
AND take a look at these vegetables!
- macaroni & cheese
- french fries
- sweet potato souffle
- whipped potatoes
- baked potato
- vegetable soup
- creamed corn
- okra & tomatoes
- broccoli souffle
- fried green tomatoes
- potato cakes
- steamed spinach
- steamed cabbage
- steamed carrots
- cheese grits
- fried okra
- steamed broccoli
- spiced apples
- cheese & vegetable souffle
- Brunswick Stew
- butter peas
- rice and gravy
- Hoppin’ John
- turnip greens
- green beans
- black-eyed peas
- collard greens & cracklin’ cornbread
- cup of pot likker with cornbread
- cole slaw
- green salad
- fresh fruit
- carrot and raisin salad
- pickled beets
- bartlett pear salad
- fruited jello
- table wine of the South (sweet tea)
- sweet milk
- cream soda or root bear
- coke, diet coke, or sprite
- coffee, tea, or punch
- cranberry or orange juice
- brown cow
- and a full-service bar
I can’t wait to go back. It was just wonderful.
Gourmet Magazine a month or two ago devoted a good portion of its pages to street food.
(This is my for instance:)
When in Montreal, Quebec, have poutine. You can’t find poutine in Iowa.
When in Decatur, Alabama, have bbq chicken with white sauce. You can’t get white chicken sauce served in New York.
And when in Cincinnati, have chili. You can have chili anywhere in the US, but Cincinnati has its own chili that you can’t find in Florida.
Camp Washington chili is apparently the mother church of Cincinnati chili. And what makes Cincinnati chili different? Well, it’s like this: take spaghetti noodles, and top with (any or all): beef, onions, beans, cheese. Take all five and it’s called 5-way chili.
At first, I was thinking of soupy tomato-based chili with beef that people sometimes add beans to (depending on where you live. I don’t generally believe in chili with beans). When it came to our table, it was truly different – and get this – delicious.
Av had a hotdog (a “coney” here), which at Camp Washington comes two dogs/bun. He liked that too!
And: our lunch came to just a little bit over $10. Not bad for a James Beard award winner!
Until Av and I decided to include Montreal on our trip, I had *no idea* what on earth poutine was, let alone that it existed.
Poutine is a street food. There are three main ingredients:
Well, it is delicious! You take hot french fries, put fresh cheese curds on top (not melted), and hot gravy over that. I know it doesn’t necessarily sound good, but…..it is.
We had heard one could procure the most delicious poutine (poutine is pronounced ‘poo-teen’) at, of all places, the Montreal Pool Hall. This place is also supposed to have some amazing hot dogs too…but we were on a singular search for amazing poutine. We found it. Delicious!!
The pictures in this post are of the poutine from the Montreal Pool Hall.
We had the absolute best lobster roll at Bob’s Clam Hut in Kittery, Maine – isn’t that a great-looking lobster roll? Ohmygoodness, it was so good! We also snacked on a couple of crab cakes, and Av had the haddock and clams (the clams were from further north, in Canada, because the coast here is experiencing ‘red tide‘). Everything was delish….so delish that Av got a t-shirt, a true sign that he appreciates their cooking efforts.
We stopped at the Southern Kitchen restaurant in New Market (VA) for lunch on our way to Boston. I tried the peanut soup (it was a little strange having a regional peanut dish like this outside of the Wiregrass in Alabama, where there are roadside stands everywhere selling boiled or roasted peanuts….Dothan even has a peanut festival…). It was a little like melted peanut butter, and it had tiny little pieces of onion inside, too. Av liked it more than I did.
Av had the fried chicken plate, and even the fried chicken was different! It looked and tasted as though the chicken had been battered like tempura rather than how we do it back home – soaked in a bath of buttermilk, then dredged in White Lily flour. This tempura-style chicken was good, though.
Oh – and sad to say, but apparently New Market, VA is past the sweet tea line. When I asked for sweet tea, they only had unsweet. And as for cokes, they only served Pepsi.
Chris’ Hot Dogs on Dexter Avenue in Montgomery
Av and I had lunch at a Montgomery institution: Chris’ Hot Dogs. Everything was good…honestly, not great – but for what they food lacked, the atmosphere more than made up for.
When you walk in, you may think that you’ve walked into a newsstand – but walk on to the back, where there’s a counter with stools, and to the right of that is a walled-off dining area with two- and four-person booths.
From a Huntsville Times article:
The hotdogs are special because of the ‘secret’ sauce they put on them. You can also spice them up with the Alaga hot sauce on each table (Alaga hot sauce is in its own category, because it sweetens regular hot sauce with cane syrup). Hotdogs are $1.70, special dogs are $2.20 (what makes them ‘special’ is that they use two doggies in the bun rather than one). A special hamburger is $2.20, and onion rings are $1.70. For $8, you can walk out with a quart of Chris’ famous chili sauce.