Browsing: Food & Dining

Explore the foodie paradise found in Mississippi. Tasty recipes, where to dine, and more.

We have talked before about Smokehouse Bayou, and the stunningly good brisket they make and sell at Fayard’s Deli (hidden away in the Marathon gas station on Washington Street, OS), but there is a lot more to this growing business than just brisket. The business started making beef jerky and only later started selling the smoked sausage, wings, chicken and the brisket, that so many people are raving about today. But the story of how the jerky business got started is a pretty interesting one. 

Can you imagine a world without French fries, scalloped potatoes, hash browns, mashed potatoes, bangers and mash (if you are a Brit), potato pancakes, or a baked and stuffed potato? It’s not an idea that is pleasant to contemplate, is it? 

Yes, it is the time of the year for gumbo, jambalaya, and all of those great, hearty recipe we are famous for in south Mississippi. No, its not very cold, we hardly need the extra calories, but it sure is satisfying to serve a big bowl of steaming gumbo to friends and family. But, I have to be honest with you, my most favorite comfort food isn’t gumbo, its pasta.  

Everyone loves a good gumbo this time of the year, jambalaya, or a big stew, like the famous French beef bourguignon (ala Julia Child or Anthony Bourdain), but one of my favorites is a simple dish of collard greens. Collard greens? Really? Yes, when done right, collards are hearty, simple to make and delicious. 

I hope that this year you will endeavor to eat right, stay away from fast food, processed food, and buy and consume local produce and meats as best you can.

Are you looking for a Sunday Excursion? Then you must visit the temple Wat Buddhametta Mahabaremme, located just south of I-10 at 6300 Martin Bluff Road in Gautier. Between the hours of 10 a.m. and 3 p.m. the worshipers and monks of the temple serve a buffet like no other, which can be taken out or enjoyed on the magnificent grounds of the temple.

Turkeys and hams grab the spotlight on our holiday tables, and perhaps that’s as it should be. A few folks might go for a Christmas goose, or even a round of beef, but who gives serious attention to the sides? I do and I hope you do too.

There is no doubt that the visual component of dining can have a big impact on what we think about the food that is presented to us. Some experts tell us its influence can be as high as 50 percent of the process of forming an opinion.

Chef Sean Brock likes to talk about Southern micro food cultures. To those that are less informed, Southern cooking has a specific meaning, as if the South was a single culture, with common and shared foodways.

If you want to pick a fight on the Coast, express your opinion on the best po’boy around. From Pirates Cove in Pass Christian, to Bozo’s in Pascagoula, there is no dearth of good po’boy joints, but most people have their preference, and can put up a stiff defense when their favorite is challenged. 

The holiday season is upon us and far too many home cooks panic just at the thought. But, if you take the time to organize your holiday get together, like a professional chef would, it will be easy-peasy.