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The food court – where you can find everything from corn dogs to gator on a stick!
This arrives in the middle of March every year and for the locals, its the last time we’ll get to see the lighted trees throughout downtown until around Thanksgiving. It’s the time of year that all the greenery around Fairhope really makes the little city shine. Let’s start with downtown Mobile – Government Street. A couple of days ago I spent an hour traveling from the 1500 block, close to the loop, down to Royal Street. Traffic was a little heavy for 3:45pm but the traffic-controlled signal lights between Broad Street and Royal Street have destroyed any chance of traveling that section of Government Street in a timely manner anymore. You’ll be parked in gridlock under a green light waiting on the red one a block ahead to turn green. Mind you, the side streets are just that -side streets. Nothing like the major artery that is Government Street which, in my most humble opinion, should receive a higher priority than a goofy two-lane or one-way side street. A long time ago, consequently at the same time construction on the new RSA tower downtown was complete, these signals were flow controlled; all north-south side streets were green or red at the same time and even on the worst times of the year, traffic flowed down Government Street at rush hour without much trouble. PLEASE put this back the way it was! I had to get away from the wood or charcoal for this one. I used my 3-burner Blue Ember gas grill and some pork loins that were about 3-4 inches thick for this masterpiece. To give it the bite, I dug through the sauce store and picked a bottle of Pappy’s XXX Bourbon Q sauce. I took the steak philosophy of getting the grill hotter than the sun to sear the outside for a little bit of crunch but be careful – there’s no laying a pork loin on a hot grill and walking away unless you plan to slice your loin with a band saw. Basically keep the loin moving for a minute or so then take it off direct heat. To do this with my grill, I ran the center and right burners wide open then moved the loins above the left burner which wasn’t turned on. I then killed the middle burner and turned the right one down to low and turned the grill into an oven. Now for the magic part: butterfly the loins as wide as possible without completely halving them, and slather your sauce right down the middle. Toothpick the butterfly back together and probe the temperature SLOWLY up to 160 degrees. At 160, pull the loins off the grill and wrap in aluminum foil until ready to serve. For best results, a minimum of 10 minutes are needed for the juices to spread back out but I recommend a good half hour. Total cook time is around an hour. Give it a try! Fortunately, work has taken me to New Orleans many times lately and I’ve been able to enjoy some great food while there with direction from locals. Today’s stop was a place called Juan’s Flying Burrito. I had lunch called the “Al Pastor” which is a large, loose-wrapped burrito featuring shredded pork, grilled onions, and pineapple salsa. It’s also piled high with pinto beans and yellow rice, with some added flavor from pickled jalapenos, sour cream, and cilantro. The Al Pastor has a full-bodied taste with the perfect amount of bite – highly recommended. Juan’s Flying Burrito has two locations, one in the Midcity area which is where I visited today, and another in the Uptown area. The decor was comfortable and colorful and the wait staff very friendly. One of my lunch companions suggested the fish tacos but there was no way I was going to pass up the chance to sample Juan’s pineapple salsa after spotting it on the menu. Maybe on my next visit…
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What’s different about this concoction is that the meats and cheese are baked INSIDE the biscuit. Here’s how it’s done: First, get your favorite cheese. In this house it’s shredded cheddar straight from the brick. My better half doesn’t care for the sliced stuff so I’ve learned to live with it plus, she got us one of those handy-dandy grater/slicer Continue reading Twisted Biscuits
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Huevos con Chorizo is a traditional south of the border dish – literally eggs with sausage, rice and usually refried beans – YUM. I woke up one morning intent on giving my lovely wife breakfast in bed and decided I was going to make a breakfast dish of this something SIMILAR to Huevos con Chorizo. What I ended up with THAT morning was Jimmy Dean lean sausage with scrambled eggs served in flour tortillas topped with diced roma tomatoes and shredded cheese. It took a while to find the right parts to make it consistently the way I like it, one big helper was running across the perfect seasoning for the sausage –