Tag Archives: Cornbread

Daphne’s Moe’s Original BBQ will Slap You Silly with Flavor

20 Feb

 I am a bit of a BBQ snob. I have consumed a good bit of smoked piggy meat in my time. Some really good, most of it just OK, a lot of it pretty gross. So like a Hollywood hunk who has had his pick of the starlets, I am not easily excited or impressed when it comes to trying out a new Q joint. This leads me to my first encounter with Moe’s Original BBQ …  

Moe’s BBQ has a total of 9 locations. Three of them are in Colorado, the balance in Alabama. I know, it sounds a bit odd. Not sure how it shook out that way. I guess that’s potential fodder for a future blog. Anyhoo, my first taste of Moe’s did not occur at any of their 9 locations. It happened inside a hospitality tent at the Under Armour Senior Bowl football game in Mobile. I must say it was good — I mean really good. So much so that I made a mental note to make a visit to their Daphne, AL location at my earliest convenience.

The rustic menu board is just my style — & the variety ain’t bad either!

Folksy artwork (above) inside Moe’s dining area. Elvis and JB — nice!

This (above) is where all the magic begins. I ordered the pulled pork platter, which comes with the diner’s choice of 2 sides and a heaping hunk of cornbread. Side decisions are not easy — they offer quite an impressive number of choices. I recalled from my Senior Bowl experience that the slaw was terrific, so that call was easy. I’m always a sucker for sweet potato casserole, so that was selection #2. Felt pretty doggone confident about my decisions.

My platter of porky goodness is pictured above in glorious, living color. It was all soooo good — every last bit of it. The pork was lean and smoky, while the sauce was warm (as in temperature) and tangy. The total package reminded a great deal of King’s BBQ in Petersburg, VA (a longtime Saunders’ family favorite). If you know me, you know that this is high praise indeed!

The chunky cornbread had a nice char on the exterior … I’m guessing they warm it up a bit on the grill before serving. The sublime marinated slaw was vinegar-based with a hint of celery seed and sugar. It also was laced with chopped green pepper and red onion. Wonderful! The sweet potato casserole was also slammin’, thanks to a crispy, cinnamon/sugar cereal flake topping and a pleasing texture (not too baby food smooth) that was reminiscent of homemade.

Moe’s pulled pork & slaw are superb — the best we’ve had in Baldwin County.

You can dine in or dine out (patio pictured above), but just dine here already!

I love the 3 Stooges and I never thought there’d be another Moe in my life.

Guess I was wrong, huh?

www.moesoriginalbbq.com

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Lunch at Delish’s Desserts – Mobile, AL

23 Jul

I happened to be motoring around Midtown Mobile between appointments earlier this week. I was just starting to think about lunch when I spotted Delish’s Dessert’s on Upham Street.  I’d never really heard anything about the place, but an inner voice beckoned me to pull in anyway for a quick “look-see.”

This (above) is the A-Frame that truly grabbed my attention. A bakery also offering traditional “meat and three” plate lunches??? Hmmmm, I thought … very intriguing! The price ($7.98 including iced tea) was right, so I quickly ducked into the cool, white lace-curtained dining room. Check that — let’s call it a tea room. It had that kind of homey, Grandma’s place vibe going on.

The aroma eminating from behind the front counter was quite appetizing. So was the glass dessert case filled with fresh baked cookies, lemon bars, and heaping cake squares of various colors and flavors. And the vision of two plump black ladies working hard in the kitchen proved to be yet another welcome beacon.  

Trust me, people. It tasted a lot better than it looks.

My lunch special, served in a sturdy styrofoam box, was a weighty thing of joy. Homemade meatloaf and “smashed potatoes” bathing in a good (not gummy) brown gravy, earthy field peas, a boxy chunk of yellow cornbread, and a generous portion of mayo-soaked Waldorf Salad. Leave it to us Southerners to take something healthy like chopped apples and grated carrots and then drown them all in some fatty white goop. Hey, don’t get me wrong! I can truly appreciate a well-made Waldorf Salad, but a little bit goes a long way — especially on a steamy summer’s afternoon. The meatloaf and chunky taters were the obvious stars of this shindig … or at least I thought so. That all changed when I took a closer gander at the dessert case.  

What you see above is, simply put, the cake that dreams are made of. This glistening beauty is a glorious slab of Delish’s Mandarin Orange Cake. The magical creation was the featured dessert this day and I promptly caved into temptation. My personal slice of heaven proved to be moist and as light as a poofy little cloud. I suspect Cool Whip was somehow involved in the making of the mini orange-flecked icing. The taste made me think of pineapple-riddled Hummingbird Cake — or perhaps a fluffy homemade Angel Food cake topped with a mountain of rich whipped cream. It was easily one of the best things I ate all week.

My first visit to Delish’s Desserts was a very pleasant surprise.

And, oh yes, I will return for seconds!

Delish’s Desserts

23 Upham Street, Mobile, AL 36607

251 473 6115

Friday Lunch at The Sugar Kettle Cafe

21 Aug

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Dined at the Sugar Kettle Cafe in Daphne earlier today. What a treat! It is located just off Highway 98 — on State Highway 64. It’s just a stones throw (but really worlds away) from our neighborhood Target. Looks like a homey little place from the outside … kinda like a visit to Granny’s house. We circled the joint twice before we found a parking spot. That’s always a good sign.

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The hamburger steak with mushroom/onion gravy tasted like the stuff my Mom used to make. And trust me, that is a really good thing! The cornbread muffins were soft and laden with corn kernals. There was a hint of sweetness that reminded me of Southern spoonbread. Sooo good!

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Speaking of good, the Sugar Kettle’s soon to be world famous Tomato Pie was killer. In fact, I would have to say it was the best I ever put in my pie hole. “Attack of the Killer Tomato … PIE!!!”

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Look at this slab of beauty — words can’t describe its innate greatness.

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The collard greens were the real deal … none of that canned junk.

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The Mac n Cheese was really flavorful and had a gooey nice texture.

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We finished up with a tart Triple Berry Cobbler with Vanilla Ice Cream. 

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The servers keep tabs of the food orders with playing cards like you see above. I must add that good eating will surely “be in the cards” for you at the Sugar Kettle Cafe. I was really impressed and will be back — hopefully often. It’s my new favorite when it comes to authentic home cookin’ here in beautiful Baldwin County.  

Here’s the recipe for the Tomato Pie – you cannot go wrong, people!

Tomato Pie Recipe
Ingredients:
1 round pie crust           

1 cup shredded mozzarella
2 or 3 tomatoes (peeled & sliced)        

1 cup shredded cheddar
1/2 cup green onions (sliced)            

1/2 cup fresh basil (chopped)
salt & pepper
“Enjoy … compliments of The Sugar Kettle Cafe!”

Layer tomatoes, green onion, basil, salt & pepper to your own taste inside pie crust.   Mix mayo and cheeses. Spread on top of ingredients in pie crust.  Bake at 350 degrees for 30 minutes.

www.sugarkettlecafe.com

Black Eyed Pea Cornbread

8 Nov

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I found this recipe at www.saveur.com

BLACK EYED PEA CORNBREAD

SERVES 6 – 12

Unlike traditional corn bread, this version is soft and rich—more like a soufflé or a spoon bread.

1 tsp. butter
1 lb. fresh loose spicy pork sausage meat
1 medium yellow onion, peeled and chopped
1 cup white cornmeal
1⁄2 cup flour
1 tsp. salt
1⁄2 tsp. baking soda
2 eggs
1 cup buttermilk
1⁄2 cup vegetable oil
8 oz. cheddar cheese, grated (about 2 cups)
1  15-oz. can black-eyed peas, drained
3⁄4 cup canned cream-style corn
1⁄2 cup canned chopped green chiles
1⁄2 cup drained sliced pickled jalapeños, chopped
1. Preheat oven to 350°. Grease a 9″ × 13″ baking dish with butter and set aside. Break sausage meat into chunks and put into a large skillet over medium heat. Add onions and cook, breaking sausage up with a slotted spoon, until meat is lightly browned and just cooked through, about 10 minutes. Transfer sausage and onions with the spoon to paper towels to let drain.

2. Whisk cornmeal, flour, salt, and baking soda together in a large bowl. Beat eggs, buttermilk, and oil together in a medium bowl. Add egg mixture to cornmeal mixture, stirring until cornmeal mixture is just moistened (batter will be lumpy). Stir in sausage mixture, cheese, black-eyed peas, corn, green chiles, and jalapeños. Pour batter into prepared dish, smoothing top with the back of the spoon. Bake until golden brown, 50–60 minutes. Allow to cool for 10 minutes before serving.