Browsing: Food & Dining

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.

I am not a huge fan of traditional family style dining, there is just too much food involved. I much prefer a few appetizers or small plates.

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.

Are you looking for an alternative to the traditional holiday turkey this year?

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.

Jambalaya is the perfect recipe when you have a crowd to feed. It is easy to make and can be inexpensive if you are on a budget.

Toni and Roberto Zito, and their restaurant Cannella were an institution in Bay St Louis. It was an odd combination of Italian and German food, a combination I have never seen before, but they pulled it off beautifully.

So, you have figured out how to make a roux for that Sunday gumbo, and you know that the holy trinity needs to be cooked for a long time. Seasoning? Yup, Tony Chachere’s Creole Seasoning and red pepper flakes, that’s all it takes, but what about the stock? Should you just use chicken stock out of the box? Well, that really isn’t a good idea.

Tasty Thursday is a monthly event the 4th Thursday of every month. Selected vendors invade the old Singing River Mall Property along Hwy 90. The atmosphere is festive with highly decorated stands, flags, umbrellas, and contests.

October is definitely a gumbo month, although I’d like to see it just a bit cooler. Making gumbo in a summer-time hot kitchen just doesn’t seem right. But it certainly is just fine to start talking about it. So, let’s get one thing straight from the beginning, gumbo isn’t a recipe, it’s an opinion. I know the gumbo makers out there are rolling their eyes: what does this guy know about gumbo. Am I right?