Mudbugs in Mobile

I have been craving crawfish lately. Now, I have fried crawfish tails at my favorite Boiling Pot in Mobile, but I was wanting some fresh boiled crawfish, dripping with seasoned boil water, pleading for me to release them from their spiny armour and devour them. It was nearing, or even past, the end of crawfish season and I was yet to have some. I had seen this place in Mobile on the drive to the seaport from the airport, and wanted to stop and eat but they only do carry-out.

The place is Mudbugs, and the have wonderful BIG crawfish that are boiled to perfection. The heavenly aroma oozed from the plastic bag-full of tasty, red crustaceans, starving me as they filled my head with visions of mounds of the vermillion varmits. OK, I wax poetically about these things, but they are oh-so good.

Mudbugs has all types of fish and seafood that you can get fresh, fried, steamed or boiled. They also have other foods like smoked sausage, boudin, tasso, andouille, as well as alligator meat and frog legs, to name a few. They're speciality though, is exemplified in their unique moniker, unappetizing to some of faint culinary heart, but to true lovers of crawfish, Mudbugs says it all.

Crawfish, as those of you who've had them will tell you, are a bit messy, but I find them easier to deal with than shelling shrimp. I am always tempted to crack into the little claws and try and dig the little bit of the claw meat out, but you're wasting your time, go for the tail, for the most part it's fairly easy.

For those of you who haven't had the honor, first you crack the back half off of the crawfish at the spot where the tail meets the body shell, or carapace. Sometimes the tail comes away with a set of legs. Peel this ring off, along with the legs, and pinch the base of the tail to loosen the piece of meat from the shell. This will slide right out ready for eatin'.

There will be a small amount of crawfish fat, (or "butter" as the NOLA folks call it) attached to the tail, this is a tasty extra you don't want to wipe off. You can also push your pinky finger into the carapace and scrape out more of this "butter". My friend Ralph Fountain taught me this little trick to extract it as opposed to all this "suckin' heads" business. These, by the way, are actions employed my true crawfish-anados. Diggin' for the "butter" is not usually for the squeamish first-timers. You might also want to slide the "vein" out of the tail meat, as you would a shrimp. BTW... it's not a vein.

What do you dip them in? Well, you don't have to dip them in anything. I like them plain, most times, and sometimes I will employ a little red cocktail sauce. You might actually want to dip them in drawn or clarified butter, but I think that's just overkill. Just enjoy the sweet flavor of the morsels of tail meat without covering it up with strong flavors like horseradish or worcestershire sauce, ingredients usually found in cocktail sauce.

Can you use crawfish tails in other dishes, well yes you can. The aforementioned fried crawfish is a wonderful treat. You dip the peeled crawfish tails in a wash of milk and egg, then into some corn flour that's been fortified with a little cajun spice mix, and fry in a deep fryer or skillet full of 365º oil.

You can also make a nice crawfish étouffée or put some into a seafood gumbo. Hank Williams sang about Crawfish Pie which are a delicacy in Cajun country. There are many things you can put these crawfish in after shelling them, and you can even buy already-shelled crawfish tails for recipes. This makes it even easier to cook with. Mudbugs sell those shelled crawfish tails by the pound.

I thought I would publish a crawfish beignet recipe with this column. These are wonderful and easy to make. This recipe came from Creole Delicacies/Cookin' Cajun in New Orleans on St. Anne's. Lisette and the girls would make these occaisionally and I talked them out of the recipe. Make these up with a batch of remoulade sauce and sit back and enjoy.

If you are traveling in the Gulf Coast area, remember most all crawfish are farm raised and are fine for consumption. For now most seafood in the region is OK, but let's pray they can clean the BP oil mess up before it destroys the oyster beds or shrimping areas. Alright, that's another story, let's wrap this up.

As you can see by my Crawfish Puppet Theater, I love crawfish. Ever since the first time I had them, I've had this obsession about them. Try them, if you haven't yet, and you might catch the fever as I did. If you can't get to Mudbugs, you can order crawfish on-line and they will be flown, alive, to your home. A crawfish boil is easy to put on, but it takes 3 to 4 pounds to make up enough for the average eater. I've heard 10 lbs of whole crawfish yields 1 lb of meat, but it's worth it.

Mudbugs is located at the loop 408 at Dauphin Island Parkway in Mobile Alabama, they have a super friendly staff, and great fresh seafood. They are closed on Mondays, and have no indoor dining facilities, but the nice lady did offer to let me sit on a bench in the store and eat them off of a tray, but I thought better of it. Get over to see them soon, and tell'em RouxBDoo sent you.

Crawfish Beignets

2 cups plain flour
2 tbs baking powder
2 tbs cajun seasoning
¼ cup minced bell pepper
1 tbs minced garlic
4 green onions thinly sliced
3 tbs fresh minced parsley
1 tsp hot sauce
1 ½ cup seafood or chicken stock
1 lb Crawfish tails

Mix dry ingredients evenly. Add remaining ingredients, except for stock and hot sauce. Mix well and add hot sauce ans then the stock, but just enough stock to form a loose sticky dough. Let stand for 15 mins.

Preheat fryer to 350º Spoon in batter, or use a portion scoop, and fry until golden brown. Drain on paper towels, serve with remoulade sauce. These go well with a nice cold beer.

RouxBDoo

Red Beans and Birthday Skillets

Hello friends, as Justin Wilson used to say "How Y'all are?" I hope everyone is well and looking forward to a great summer of grilling lots of great food and enjoying the season with friends and family. Although today isn't Monday, (it's Friday) I made a big ol' pot of Red Beans, Creole style. This is one of my favorite dishes, although I am not having rice with them tonight.

Why did I mention Monday, because Monday was the traditional day to make red beans as it was "Wash Day". The woman of the house, or maid, would be busy with washing and cleaning up from the previous week and weekend, they needed something that could be put together and slid to the back of the stove to simmer all day. Plus there would be a big ham bone left over from Sunday to throw in the pot as well. I have posted a red bean recipe here before but I thought I'd repeat it. I usually make something a bit different every time I make it. These are no exception. This is slightly different from my previous red beans recipe.

Red Beans & Rice

1 lb pkg, Red Kidney Beans (dried)
1/2 stick butter
1 onion (diced small)
2 ribs of celery (diced small)
3 cloves garlic (minced)
2 tbs worcestershire sauce
1 tsp hot sauce
1/2 lb Andouille sausage (diced small)
1/2 smoked (or country) ham scraps
1 chicken stock cube
2 bay leaves
2 sprigs of fresh thyme
1/2 tsp cayenne
1 tsp black pepper
1 tbs Tony Chachere's (or similar) Cajun Spices
2 cups crushed tomatoes
Water - enough to cover by 3 inches

First for the beans, soak them overnight or par-boil them before using them. In a 7 qt. dutch oven, melt butter, fry ham 5 mins. add onions, celery, and garlic, cook 5 more mins. Add the andouille, spices, sauces, tomatoes, and herbs. Stir well and add 2 cups of boiling water with the stock cube dissolved in them. Cook 5 mins. and then add beans, stir well. Add enough water to cover over the beans 3 inches. Bring up to MED/HI and cook for 30 mins. stirring often to prevent sticking. Turn down to MED and let cook uncovered until beans are tender and water has reduced and thickened. Usually about 2 hours. Serve with rice topped with thin-sliced, green onions.

On an ending note. I was at my Mother's house today making the beans and I mentioned I wanted to buy a new cast iron skillet of pretty good size. As you can see by the beans pictures, I love my sweet Lodge Cast Iron Dutch Oven. I said jokingly that I might get the new skillet for my birthday in July. She walked out on her back-porch and came back carrying something wrapped up in an old plastic grocery bag. She said "this has been sittin' on the porch for a long time, I was wondering what to do with it, Happy Early Birthday".

I couldn't believe it but it was a Griswold Cast Iron #6 Skillet that's at least 50 - 60 years old. It was in great shape, a few little rust spots I quickly buffed out, but all it needs is re-seasoning. Griswold was a fine old cast iron company from Erie Pennsylvania that produced sturdy, wonderful cookware like my new early birthday present. I am lucky she hadn't tossed it or given it to someone else, but I am also lucky to have a wonderful Mom like mine. At 87 years old she is still active running around with her friends, performing with a show-choir, and worring about her children and grand-children.

Man, those sure were good red beans tonight.

RouxBDoo

Oil Spill effect on Louisiana Seafood

The seafood industry is in terrible trouble in the Gulf of Mexico. This not only affects Louisiana but the entire Gulf Coast, eventually. While the Obama Administration twiddles it's collective thumbs, the problem gets worse. Prices are already being doubled on oysters in some markets. Most likely, it will affect all seafood. I hope there is a solution, and some genius finds it before too soon, BP sure isn't going to do anything but pass the blame.

Here is an article that illustrates the seafood industry's problems. It's not only the wholesalers, restauranteurs, or diners that are suffering, but the fishermen will be hurt the most. Many are just now starting to recover from Katrina, and now this. I am completely speechless, I have nothing else to add to this post.

CLICK HERE for the article.

RouxBDoo

Backbones and Gravy

As a lot of you know, I love backbones, or country ribs. I usually get them boneless, so it becomes an oxymoron, boneless backbones. I have been cutting back on my carbs so I haven't made my favorite pork dish, Backbones and Rice. I made these and thought you'd like to see them. I braised these ribs actually. What is braising?

braise (brz)
tr.v. braised, brais·ing, brais·es
To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.

You start with about 3 - 4 lbs of backbones, (or country ribs, or country-style ribs, sometimes western ribs, never Country & Western Ribs) and give them a sprinkle of Cajun Spices, dredge them in flour (there go my carbs), and fry them in 3-4 tbs. of oil, on MED/HI, in a cast iron dutch oven, or big pot with a lid. After they are browned, about 20 mins., add a diced onion, 1 tbs garlic (minced), a bay leaf or two, 2 tbs worcestershire, and barely cover them with water or chicken stock. Let boil for about 20 mins., and place them in a 225º oven for about 4-5 hours. The will fall apart when you serve them, that is if you let anyone else have any.

These are great, give them a try. I served them with the gravy spooned over mashed potatoes, and the meat piled onto buttermilk biscuit halves. What was that? Carbohydrates? Dang.

RouxBDoo

A Pecan Pie Fantasy!

On the cruise ship MS Fantasy, where I work, I have lots of friends from many different countries. One of my favorite people is a lovely, young Indian lady named Soorya Krishna, she works on board with her husband Prajod. Prajod is the Pastry Chef on board but his culinary knowledge is incredible, far beyond pastries and cruise ship fare. He is classically trained and has worked in different parts of the world. Soorya is a waitress who is now at home enjoying her well deserved vacation, Prajod will soon be joining her. They are a lovely couple and my good friends.

My friend Soorya is just as sweet as she can be and has found she LOVES an American dish that is as Southern as a 5-string banjo. Her favorite American dessert is Pecan Pie. Now she found this out be trying a pie made by our mutual friend and Den Mother in Mobile, none other than "crew gate security lady" Tammy Johnson. Tammy loves to bake pies and cakes for the crew. Her Pound Cake has no equal. She also makes one of the best pecan pies in the world.

Earlier in the year, Soorya was bugging me to make her a pecan pie. She was curious to learn how, and even bought some pecans in Mobile. She knows my love of cooking all things Southern, having been the caretaker of my Jezebel Sauce I made on board. I told her I would love to but would need permission from the Executive Chef on board. She stayed after Prajod to make sure it was cool, I picked up some extra pecans in Mexico, and donned my chef's coat and pants and off to the galley I went to make some pecan pies.

Prajod and I worked on the pies, Soorya was still working and couldn't be there. She did manage to stop by and take a few pictures, you can see only the pecans are in the pie shells for prebaking. We got the pies into the ovens and within an hour she was feasting on her favorite sugary confection. I was happy to make these for her, it was fun, and it was her last week on-board before she would be heading home to India. I miss my little friend and hope to see her and Prajod on some other ship on their next contract. I gave her the recipe and she swore she'd try making it at home, or talking her Mother into it, she's good at that.

I thought I'd give you my recipe for pecan pie as well. It was told to me verbally by my friend Corinne from New Orleans. I think it's the best one I've ever used. Corinne used to work at Creole Delicacies in Riverwalk, I miss her and the rest of the girls there. Thanks Corinne for the recipe.

Corinne's Nawlins Pecan Pie

3 whole eggs (beaten)
1 tsp vanilla (or Brandy)
1 cup packed brown sugar
2 tbs butter (melted)
⅔ cup light Karo corn syrup
¼ tsp kosher salt
⅓ cup Steen'’s Pure Cane syrup (or light molasses)
1 ½ cups pecans
1 9 inch ready-made pie shell

Pour pecans into pie crust, place in pre-heated 350º oven for 5 mins. Thoroughly mix the eggs, brown sugar, Karo syrup, Cane syrup, vanilla, butter, and salt in a bowl, and pour over pecans after they’'ve cooled. Place into oven for 45 to 50 mins. Let cool and set-up before slicing.

RouxBDoo

La Floresta Authentic Tacos

In my business travels, I spend ALOT of time in Mexico, specifically the Yucatan region, in the state of Quintana Roo. I am in Cozumel weekly, but sometimes I am required to fly out of Cancun since few of the airlines offer weekday flights year round. This might cause you to say, "boy he's lucky, getting to go to all those places every week." Well, before you do, let me say this, I am very lucky to have a full time job that pays well and allows me to share my talents with others.

What's the downside? I have to travel constantly, and go to the same place every week. I have flown into Cancun over 100 times, yet I've never SEEN Cancun. I have never been downtown nor do I even know what it looks like. I do know the road from Playa Del Carmen intimately, since that is how I get to Cancun from Cozumel, using a ferry into Playa. I have a regular taxi driver, whom I befriended over time, that meets me and off we go.

Many times I have to catch something to eat on the run, and my friend and driver Carlos Cupul Aguilar, knows all the great places (by the way his hair is not green, it's my crappy phone camera). Many are roadside taco stands, and some actually have a sit-down service. My favorite is by far... La Floresta. La Floresta is located on the main highway in Playa Del Carmen and is well worth your time if you're vacationing in the area.

As you can see by the limited menu, it is mostly seafood or "mariscos" on the tacos they serve. Alright before you flip out over the prices, they are listed in pesos, it runs about 10 - 1 dollarwise. So if you see something that costs 16.00, this is around $1.50. The place is truly a bargain and the food is wonderful. La Floresta has been in operation for 17 years, and is owned and operated by my new friend Enrique Gonzalez.

Let's start with my favorite the shrimp tacos. These shrimp are untra-fresh, batter-dipped, butterflied, large shrimp. They are fished locally from this region and have such a wonderful flavor. The batter is light and fluffy and enhances, rather than covering up, the delicate taste of the shrimp. They come to you bare, accompanied only by a warm, masa (corn) tortilla.

The condiments provided are a wonderful Pico de Gallo, which is a diced tomato, onion, jalapeña, cilantro, and lime juice salsa. They make the freshest and best Pico I have ever eaten IN MY LIFE!!! This is also aided by a red and green salsa, the green being a green habañero pepper sauce that must be used with extreme caution. To finish out the taco you're provided with mayonnaise. Really? Mayonnaise? You betcha, anytime I find a new use for mayonnaise is cause for celebration, and this one knocks it out of the park.

You put your taco together as illustrated, add a little green fire, and some mayo and man, oh man, is it ever tasty. The best tacos I've ever had. The crabmeat tacos I pictured in the previous post were good, but the shrimp tacos are wonderful. What Mexico calls taco and what is served at McTacos in the US are quite different in spirit and ingredient. These are massively superior.

Down the road you can find tacos made from braised pork, chile rellenos, and chicharrones to name a few. These are nearly as marvelous in their flavors and simplicity. Maybe we will explore these in a future post.

As for La Floresta, the staff is friendly and quick. Lupe and Carlos (pictured) were wondering why I come by so often, my driver Carlos explained that I worked on the cruise ship. They smiled, posed for a picture, and went about their business. The people of this region of Mexico are the friendliest and most accommodating people in the world, I love this part of the country.

I hope you get a chance to experience this area, its food and its people. My friend Carlos takes great care of me, I have met his family, including his baby daughter, and they are lovely. Make it a point to check out this restaurant if you do make it down Yucatan way.

Adios

El RouxBDiablo

Heading to Mexico

Alright, it has been a couple of weeks since I posted and I feel bad, but I have been working on the pictures for this next post. It is not Cajun, it is not Creole, it's not even Louisiana nor Alabama. It's Mexico, yes I am there every week and thought I'd share some of my favorite local foods with you. The next post, next week is about TACOS. Yes, tacos of all sorts, so check back in next week.

I appreciate every one of my readers and followers, and I promise more great posts in the future. I am going back to New Orleans in May and hopefully will get to someplace new. Until then enjoy this photo of a crab taco, mmmmmmmm. Muy delicioso.

RouxBDoo

Mama's in Mobile

In my quest to find unique dining establishments in my current home port of Mobile, I made my way downtown and strolled the quaint Dauphin Street to see what was going on... culinarily speaking. I found a lovely restaurant producing some great food without pretense, snobbery, or "flair." Nice atmosphere, just like you stepped back in time... the good time. High ceilings, a nice smell coming out of the kitchen, and people enjoying their meals. The name was simply "Mama's."

This place has been open in this location about 6 to 7 years. While there is no official Mama, Marshall Barstow answers to the call of owner, manager, or proprietor. A friendly fellow who told me how he'd like to expand but there's nowhere to expand to. That's a shame, they seem to have a great business. I was there around 1:30 on a Monday, and the place has full. It seemed to be mostly locals who, by the way, can lead you to the better eating establishments. (BTW of you're in a cruise port, follow the crew to the best eateries) I settled in and inquired from a fellow at a table nearby, "what's good?" "Everything," he said. Sounds like I've hit the spot.

I was greeted by a schweeeet little lady named Julie. Not only was she pretty, but was friendly as can be. I settled one some gumbo, since we all know "I LOVE GUMBO" and I need it every-so-often to summon my "inner Cajun" spirit. The gumbo was very good, nice and dark, with ample bits of seafood, in a word, TASTY! I will have to say I was disappointed their "Lunch Special Meatloaf Platter" was sold out. Dang, my second favorite, oh well, back to the menu. Oh, in this picture, Julie is on the right in a green shirt, and her friend and fellow waitress Ashley is next to her.

For my entreé, I chose the Red Beans and Rice. Being a Monday, and we all know the rule about Red Beans... well you don't remember??? Red Beans are cooked on Monday since it's wash day. The object is that you put them on and slide them back on the stove on simmer and let'em cook all day. The beans were exceptional, seasoned with the local favorite Conecuh Smoked Sausage, they had a wonderful flavor, all that smoky goodness in each bite. I also chose a side of collard greens with my meal. They were very nice as well. Everything was good here. I know they serve fresh seafood and Alabama Wild Shrimp for example. Good products make good meals.

In case you haven't figured this out, there is a lot of Cajun and Creole food down here in Mobile. As I've said before, "if I can't work out of New Orleans, Mobile is a great alternative." I would mention Mama's website, if they had one. I told Marshall he needs to get on that right away. He said he would. Since I am link happy, CLICK HERE for a page of great reviews. They are located downtown Mobile, at 220 Dauphin St., about a block from the park. They are only open for lunch, five days a week, 11:00am - 2:00pm. They have great food, good prices, and friendly attractive ladies to serve it to you. That's not sexist, they are pretty, and smart too, they liked my new hat I had just bought next door. I'll get a pic of it up soon, it's real nice!

RouxBDoo

Mobile's Cookin' Chili... woo-hoo!!!

I smell cumin, I smell tomatoes, hurry where are my chili boots, get my chili boots!!! OK, let's relax and take a breath. Smell that? Mmmmmm, that's the smell of Mobile Alabama's 21st Annual ACS Chili Cook-Off, and I'm heading downtown.

I work on a cruise ship out of Mobile, a lovely little place that, if I can't do a ship out of New Orleans, Mobile is a nice runner-up. You can see an influence from the numerous Cajun and Creole restaurants to the Mardi Gras that takes place the same time as the one in New Orleans. Interestingly the Mobilians will tell you that Mardi Gras originated in Mobile. A fact that New Orleaneans tend to avoid, but I won't go there.

Anyhow, I arrived on Saturday to join the ship and got a call from my buddy Jason, telling me that the Chili Cook-Off was going on in the park downtown. We made plans to meet and test the different chilis and determine which we think is best, or worst. My first chili cook-off and me without my lucky wooden chili spoon. I would survive.

Well the atmosphere was electric with a hint of cilantro. We got our hand stamped and moved through the crowd following our noses. Jason had been there earlier that day and knew the ins and outs. We arrived at the first tent and received my first taste of chili.

The first chili we sampled was actually one of the best ones we tasted. The provided sour cream, shredded cheese, and the best part was a piece of cornbread. Now before I go any further, the chili was about 1 or 2 spoonfuls, the cornbread was the size of a cube of sugar. I found out why you get such tiny portions later after our 4th or 5th tent. Those little spoonfuls add up quickly, thankfully I was not adorning my chili with the cheese and sour cream, but it does accumulate quite fast.

Now most of them tasted about the same. A few of them had a nice smoky flavor, indicating the inclusion of andouille or a similar smoked meat. A few of the booths were REALLY aggressive and, funny enough, these tended to be the lesser chilis, over-compensating for an inferior product. There were actually a few that were AWFUL.

Some of the highlights were the Fire Department that included corn fritters with theirs. Since I am on a low-carb diet, one of these, along with the aformentioned cornbread, and hidden carbs in the chili had me at my limit for the day. There were great corn fritters containing bits of corn and jalapeña peppers. Very tasty, and helped out the fact their chili was only marginal at best. Sorry guys, I love and admire firemen, but the chili was just OK. While we're talking about good causes, I nearly failed to mention the Chili Cook-Off was sponsored by the American Cancer Society. What a great organization, it always feels good to help them out.

I will have to say that the two worst chilis of the day were those containing odd meats like buffalo, etc. The buffalo chili was horrible. Now, I can't imagine buffalo actually tasting like this and people around the country eating it and telling everyone how great it is. "Oooh, buffalo is sooooo good, and low in fat, and this, and that, and blah, blah, blah," you can hear them gushing. This chili actually tasted spoiled or like it contained some alien organ meats of some sort. It went straight in the trash.

Now for the mmost part the contenders were traditional chili types, not one of those snooty Texas cook-offs where everybody is braggin', "they ain't no beans in my chili, true chili don't contain no beans, that's the way we cook it in Texas, while we use our double-negatives and such." They're like that about their barbecue too, oh they brag about it with their tough-ass brisket and "no sauce" policy. Don't get me started. Anyway, I like beans in my chili, they add so much to the dish, in my humble opinion. Of course you pay for it later.

To sum this post up, my buddy Jason and I had a great Chili Cook-Off. I managed to not blow the diet and have a good time. There were some good chilis, some bad chilis, and one REALLY bad chili. The moral of this story is... no one makes chili better than my own. If you'd like my recipe, CLICK HERE!

RouxBDoo

It's been a long Winter

Well, I guess a lot of you are wondering where I have been. A couple of things, my computer was in the shop, I have been snow bound a couple of times, and I really haven't done or had anything good or fun to write about. I have an upcoming post about Wintzell's Restaurant, but am waiting on the pictures.

Some good news, Top New Orleans Chef John Besh beat Mario Batali, Thursday night, on Iron Chef America. While I respect Mario Batali and his impressive knowledge about Italian food and others, it was nice to see our boy win one. He should have been an Iron Chef, but Michael Symon was picked by the judges. OK, I'm sorry, Symon is good but John Besh whomped him. Oh well, what'ya you gonna do.

Crawfish season is on and I am looking for some in Mobile. I will alert you when I have found some, in the mean time, go out and find your own mudbugs, berl'em up and have yo' self a time.

RouxBDoo

The Saints Go Marching In!

Well, I would be remiss if I didn't mention the incredible outcome of the SuperBowl. The Saints really surprised the Colts, and Peyton Manning, as the sailed to victory. OK, everyone knows the details, I just wanted to say way to go, wish I'd been in New Orleans for the game night and parades. Comments were made that the parade was better than alot of Mardi Gras Parades, which are still going on by the way. For a list of parades CLICK HERE.

Here is one of my favorite pictures and moments of the after game hooplah. A man and his boy. Quarterback Drew Brees son Baylen.

RouxBDoo

Southern Fish and Oyster

When in Mobile Alabama, you might find yourself in need of some fish or oysters. If you're like me, you take yourself down next to the cruise terminal and pay a visit to the Atkins who own Mobile's old venerable Southern Fish and Oyster. Now I was speaking rather tongue in cheek, because they have all sorts of things at SF&O. If they don't have it Mr. Ralph Atkins, my newest, bestest, buddy in Mobile, can get it for you.

I went by to see about buying seafood to make a gumbo on the ship for my fellow staff members. Here you can see some lovely whole shrimp, as well as some sort of fish, (which I have forgotten the name) all fresh and tasty looking. I noticed there was very little if any fish smell, indicating the level of freshness that is important to home, and professional, chefs.

This is Ralph in the office he occupies, and has been occupied by some sort of Atkins family member for over half a century. This business was started by Ralph's Father, Uncle, and later his Grandfather, by buying a couple of small skiffs and nets around 1942. Eventually they bought the building where they are now located, and have been wholesaling and retailing seafood there ever since. I was given a reprint of a magazine article from Southern Fisherman, the November 1952 issue. This details the history of the business and how Ralph Sr. and William started from nearly nothing to a very successful enterprise.

Also manning the office with his dad is Tripp Atkins. What a nice guy he is. I was introduced to Tripp by my friend Tammy, the "Crew Gate Mama". I hope next week to stop by and pick up some crab meat. I recommend, if you are living in the Mobile area, buying your seafood from these guys. Their prices are competitive, if not downright cheaper, than all your grocery or mega-stores, and the quality is far superior!

Located at the foot of Eslava Street, next door to the Mobile Cruise Ship Terminal. Call them at (251) 438-2408 for all your seafood needs. They are also your supplier for Alabama Wild Shrimp. If you go down for a visit, tell them RouxBDoo sent you.

Enjoy!

Real Cajun: Rustic Home Cooking From Donald Link's Louisiana

I have many books of recipes, especially of the Cajun and Creole variety. Many contain pretty much just ingredient lists with the preparation instructions. Pretty straight forward stuff. Last year I met Chef Donald Link at his third New Orleans' restaurant Butcher. Friendly and interesting we chatted for a moment about the cruise ships, the effect of the recession, and his new upcoming book.

I waited for his book "Real Cajun: Rustic Home Cooking From Donald Link's Louisiana" for a month or so and finally ordered my copy online. While I was awaiting it's delivery, I saw it in the local bookstore. I could not resist checking the book out. Let me tell you, this is one of the most in-depth cookbooks I have ever seen. Not just recipes, but life stories about a young man's growing up years in Louisiana.

I really enjoyed all the anecdotes about his grandparents and their food. His grandmothers' kitchens and how he learned to fish on all the waters around his home from his grandfather. Every food seems to illicit a different memory for the Chef. When he smells a certain smell or tastes something familiar he tells you about where it took him in his recollections. Unlike most Chefs of his stature, he really seems to be enjoying writing his first cookbook. Such detail helps the reader imagine the kitchens, backyards, bayous, and camps he visited while growing up Cajun in South Louisiana.

While he adds a few twists to some of his recipes, most all these are pure and simply Cajun, with the occasional Creole dish. He talks lovingly about his obsession and love of the hog, the porcine romance that burns within his heart. Be it his grandmother's Smothered Pork Roast, his preoccupation for boudin, or his sinful lust for pork cracklins. Unlike most cooks, he makes not excuses for sneaking in some pork fat into his wonderful meals, he practically celebrates it. It's a wonder he's not hundreds of pounds overweight, were it not for the amount of work it takes to operate 3 restaurants and a private dining room. Chef Link is a busy man.

You really need to buy this book. It has many wonderful recipes to temp you to pull out the old cast iron dutch oven and rub it down with lard. Some of my favorites include the Fried Chicken Gumbo and his Old School Jambalaya. The pages are loaded with beautiful photos which make this my FAVORITE cookbook. When in New Orleans you can visit his restaurants Herbsaint, Cochon, and my favorite, Butcher. Until then, order Chef Link's incredible book by clicking HERE.

RouxBDoo

Soul Food Tradition: Neckbones & Gravy

Living in the South I have had the opportunity to eat nearly every type of food, Cajun, Low Country, Mountain, and even had my share of Soul Food. Originally created by poor black families in the American South, it consisted of the cheaper cuts of meat and vegetables that barely fit into the vegetable category.

Most of the cuts of meat required long, slow cooking periods to get the meat tender enough to eat. Some of the staples are greens of all sorts, collards, mustard, and turnip greens to mention a few. Fried chicken, sweet potatoes, and macaroni and cheese are often found in the "trendy" Soul Food restaurant menus these days.

Neckbones are about the cheapest cut of meat available, .99 per pound for the ones I cooked. They are simply the meat around the neck of the hog. The bones infuse such a wonderful collagen into the gravy, which is also thickened with flour that's dusted on the neckbones. Cook these slow and serve them with rice or grits, or even smothered cabbage like I did. I am including the recipe so you can make your own. Some grocery stores might not carry them, look for ones with some good meat still left on the after trimming.

Bon Appetit

Neckbones & Gravy

4 lbs Pork Neckbones
2 cups Flour (plain)
2 med Onions (diced)
3 ribs Celery (chopped)
1 tbs Garlic (minced)
1 tbs Creole Spice Mix
1 tsp each Salt & Pepper
4 cups Water
2 tbs Worcestershire Sauce
1/2 cup Oil
1/2 stick Margarine

Sprinkle Creole Spices on the neckbones. Dredge in 1 1/2 cup of flour. In a cast iron Dutch Oven, melt margarine and combine with corn oil. Fry neckbones on MED until brown on the outside. Remove from pot and fry onions in remaining oil. After the onions start to brown, add celery and garlic. Stir well and cook 5 mins. Sprinkle remaining 1/2 cup of flour over onion and celery mixture. Stir well and let it brown a bit with all the dregs of flavor in the pot.

Add salt, pepper, and worcestershire sauce, stir well. Add neckbones back to the pot, cover with 4 cups of water, add a little more if you need to nearly cover the bones. Leave open and bring to a boil and turn down to MED/LO for two hours stirring occaisionally. Stir, then place covered in a 225º oven for the remaining hour. Serve by spooning meat and gravy over rice or grits, accompanied with smothered cabbage and cornbread.

Enjoy!

Red Monkey Spices

Months ago, I received an e-mail asking me if I would like to try some organic spices and spice mixes. It was from an oddly named Red Monkey Foods. I was intrigued, so I told them to send me some. I received a package soon containing some really incredible quality spices and I thought I'd tell you about them.

To start with, this is not a commercial, I am not being paid to do this. These are some wonderful spices to cook with and I am all about that. I received a bottle of Cayenne Pepper, Garlic Salt, Cajun Spice Rub, Mango Habanera Rub, and Pomegranate Spice Rub. To start with the Cayenne is not only fiery, but flavorful. You can actually taste the flavor rather than just the heat. My daughter loves the Garlic Salt for when she makes garlic bread. More garlic than salt makes it stand out. I've used the the Cajun Spice Rub in my Gumbos, Jambalaya, and Red Beans. It has such a depth of flavor, you can taste them all, not just salt.

I have only used the Mango Habanera Rub once, I used it in my sweet potatoes at Thanksgiving. Wow, I always give them a pinch of salt or some Creole Seasoning, but this really "kicked it up." As for the Pomegranate Spice, I haven't tried it in cooking anything yet, I have tasted it on a salad, (which is GREAT by the way) I would think this would be great rubbed on a pork loin, Cornish game hens, ribs, or whatever.

If you are striving to clean up your foods by going organic, then Red Monkey Foods have a great selection to choose from. Also, their name sounds fun and creative. Check out their site by clicking HERE and tell them RouxBDoo sent you.

RouxBDoo

A New Years Food Tradition

Well, my mom always wanted me to eat black-eyed peas for New Years, but I wasn't crazy about the taste or the texture. I thought about making "Hoppin' John", which is a spicy rice and black-eyed pea dish. Here is my recipe, I sometimes like to add some andouille to this, about a half pound. BTW this is a Low Country dish from the South Carolina/Georgia coastal region, and is eaten traditionally on New Years Day for good luck. Enjoy this recipe and have a Happy New Year.

Low Country Hoppin' John

1 lb dried black-eyed peas (soaked in water overnight)
1 smoked ham hock
1 15 oz. can Rotel® Tomatoes
2 cups uncooked rice
2 medium onions
1/2 cup green bell pepper (diced)
1 cup celery (sliced)
3 large cloves garlic (halved)
1 jalapeno pepper (minced)
2 tbs worcestershire
1/2 tsp thyme
1 tsp each kosher salt & black pepper
2 tsp Creole Spice Mix
1 bay leaf
4 green onions (sliced)
8 cups distilled water
4 cups chicken stock
3 tbs butter

In a large Dutch oven or kettle, combine the drained black-eyed peas, ham bone or ham hock, and the 8 cups of distilled water. Cut one of the onions in half and add it to the pot along with the garlic and bay leaf.

Bring to a boil, reduce the heat to MED/LOW, and simmer gently until the peas are tender but not mushy, 2 to 2 1/2 hours. Remove the ham bone or hocks, cut off the meat; dice and set aside. Drain the peas and set aside. Remove and discard the bay leaf, onion, and garlic.

Melt butter in your dutch oven, saute remaining diced onions, bell pepper, and celery, letting the onion until it is brown around the edges, (to help brown the butter) now add the diced jalapeño pepper. Add the smoked pork meat, spices, herbs, worcestershire, black-eyed peas, and the 4 cups of chicken stock. Cook for about 15 mins.

Add the rice and stir it in well, turn the heat up and bring to a boil for about 5 mins. Bring the heat down to MED and allow rice to cook. Stir occasionally and when rice is nearly cooked, (about 20 mins.) give it a stir, add the green onion, place the lid back on, and place in a 300º oven for about 20-25 mins. or until the rice is tender.

Happy New Year!

RouxBDoo

A Very Gumbo Christmas

One of my great friends and fellow magicians Jon Gilliam, who has an incredible hypnosis show in Gatlinburg, seems to love Cajun food, and is a frequent visitor to this blog. I really appreciate Jon's support of my blog and his willingness to try my recipes. Last year he made my Shrimp Etouffé with great reults. Recently on Christmas he took my Christmas Eve Seafood Gumbo post to heart. He went out and bought all the ingredients and sent me a picture of them all beautifully displayed. Now, I'm not sure if Jon or his lovely wife Adriane does the cooking, but there's got to be something good coming.

Here is his message he left me. "Christmas seafood gumbo HERE WE COME! Thanks to my good friend, entertainment mentor and top notch Cajun chef Tim Harkleroad." Now, y'all know I'm not a chef, but you do know I love to cook. Anywhooo, Jon was home with his beautiful little family for Christmas and he sent me a picture of his gumbo after it was made.

Along with the picture you see here, he wrote, "Here is my finished product. Not as dark as I think it should have been but I did not have cast iron so maybe that was why. It was good but not even close to the fried oysters and tarter sauce we made from your recipe. They were the BEST we have ever had by a landslide!" Well, to start with their gumbo looks GREAT to me, on top of that they also loved my oyster recipe. I'm batting a thousand.

Writing this blog is sort of like cooking for people, you want them to try it and give feedback. You also hope, down deep, it is the best they have ever eaten. Thank you Jon and Adriane for your friendship and your support, I am so honored. BBTW go see Jon Dee's Hypnotized Comedy Show when you're in Gatlinburg, Tennessee.

RouxBDoo

Merry Christmas Friends

It's the most wonderful time of the year. I hope all my followers and friends out there have a wonderful holiday season. I enjoy this blog as a way to communicate to my friends and others that share my passions. I am home with my family, but I know that not all can be with their loved ones. I send out a prayer of thanks and blessings to those away from home. Be it working, distance, monetary, or in the brave service of our country. God Bless us Everyone, and have a Merry Christmas.

Christmas Eve Seafood Gumbo

Not having grown up in Cajun country, I never knew that seafood gumbo was a tradition in some homes on Christmas Eve. I had been reading how many grew up having this tradition and I thought it would be nice to try it on the family. So, last year I made it and everyone seemed to enjoy it, some a little too much, but that's another story. I thought I would include my seafood gumbo recipe in a post for the Christmas season. Make this as a soup course if you have a big planned Christmas dinner.

It might sound a little labor intensive, but once you get everything together and ready to go, it isn't really. The only thing is that you can't just dump it all in a pot to start with, and let it go. There is an order to the steps, but again it isn't difficult. OK, I "Photoshopped" the sprig of holly onto the bowl of gumbo in the pic. I do hope you'll give this recipe a shot.

Christmas Gumbo

1 cup oil (plus ¼ cup oil for okra)
1½ cup flour
3 cups onion (diced)
2 cups celery (diced)
1 cup green bell pepper (diced)
1 tbs garlic (minced)
4 tbs worcestershire sauce
2 bay leaves
2 sprigs thyme (or ½ tsp dried)
½ tbs kosher salt
½ tbs black pepper
½ tsp cayenne pepper
1 lbs package frozen, sliced okra (you can use fresh)
½ cup green onions (sliced thin)
¼ cup chopped parsley
2 lbs MED shrimp (shelled and de-veined, reserve the shells)
1 lbs crabmeat (use less expensive claw meat)
1 pint small oysters
1 gallon water (for stock)

Place the shrimp shells & heads, bay leaves, sprigs of thyme, along with any onion, garlic, or celery scraps, into a stockpot with the water, bring it to a boil, and then down to a simmer for 30 minutes, reducing it by a fourth. Skim and strain out the shells and scraps and set aside to keep warm. In another skillet, heat ¼ cup of oil and sauté okra until it is no longer sticky, about 20 minutes on MED. You can do this while simmering your stock.

In a MED/HI cast iron Dutch Oven, make a dark brown roux by combining the oil and flour, stirring constantly until is becomes the color of milk chocolate. When roux is done, add the onions and cook for 10 minutes. Then add the celery, green pepper, garlic, ½ of the green onions, and cook for 10 more minutes. Add all spices and worcestershire sauce. Add 2 cups of the warm shrimp stock, gradually combining it into the roux, add cooked okra, crabmeat, and remaining stock. Check your seasonings, and if OK, bring the heat up to a boil for 5 minutes, and then turn down to MED/LO and cook for 1 hour.

Add your shrimp, oysters, (with their liquid, or liquor) parsley, remaining green onions, and cook for another 15 minutes, check the seasonings, and serve with rice. You can offer hot sauce and filé powder at the table.

I like to add 1 lb sliced andouille, or smoked sausage, after the vegetables. Technically, most cajuns won't add meat to a seafood gumbo, although many tell me they do secretly. I also like to add a few gumbo crabs, broken up in there, when I add my stock. Lastly, I do like a cup or two of crushed tomatoes in MY gumbo, but I didn't want to start a fight.

RouxBDoo

Mama's Date and Nut Cake

Well, my last post featured my favorite Christmas recipe of my Father, Dub Harkleroad. My Mother, Madeline always made a wonderful Date and Nut cake, which I didn't realize how good it was until I was an adult. Now I can't wait until she makes it at Christmas. Several years ago she fell and broke her arm right before Christmas so I had to make the cake, under her watchful eye. I hope you'll try it and enjoy it.

1 lb shelled English walnuts - whole or halves if possible
1 lb dates - pitted
1 cup flour
1 cup sugar
1 tsp vanilla
4 eggs - separated
1⁄2 tsp baking powder
1 pkg figs (optional)
1⁄4 lb butter or margarine - melted

Combine and sift dry ingredients over fruit and nuts and mix well by hand. Add melted butter, or margarine, and stir well. Combine the four egg yolks with vanilla and pour over the other ingredients. Beat the egg whites stiff and fold into the rest of the mixture.

Line a loaf pan with wax paper and spoon in the batter. Bake in an oven at 300º for 1 - 1 1⁄2 hours. Let cool for 20 mins and turn over onto a serving plate. It is best to leave the dates whole and the nuts in large pieces as possible. You'll notice the beauty of this cake is there is only enough cake to hold the dates and nuts together.

Enjoy this wonderful cake this Christmas

RouxBDoo

Daddy's Peanut Butter Candy

Well, Christmas is quickly approaching and I wanted to pass along my favorite Christmas candy. This is my father's (W.J."Dub" Harkleroad Jr) peanut butter candy recipe. It is similar to a fudge in consistency. My dad created this when he was a teenager. I have included a picture of him around that age. He's gone now, and the responsibility of making it falls to me. I sure miss him, but this always brings a smile while I make it, thinking of him. I hope you make it and enjoy it.

Dub's Peanut Butter Candy

2 lbs light brown sugar
1 can evaporated milk (small 5 oz. can)
¼ cup milk
½ cup Karo syrup (medium green label)
1 stick butter
1 jar peanut butter (10 oz. jar)

Combine sugar, milk, evaporated milk, and Karo syrup in a large pot. Cook over MED until a thick caramel forms. Try to stir very little as it can make it grainy. When the mixture makes a solid, but soft, ball in cool water, (345º with a candy thermometer) it is ready. When the mixture is at the right stage, add ¾ of the stick of butter and remove from the heat. Stir in peanut butter until well blended and it starts to stiffen slightly. Pour into a pan or dish that has been coated by the ¼ of the butter left over. Allow to cool and set up.

RouxBDoo

Happy Thanksgiving

Dear friends and followers, I want to wish you all a very happy and thankful holiday. I am thankful this year, and every year, for my family and friends. I have a job and I am also able to communicate with like minded folks like my fellow foodies out there. Have a great day, eat lots of turkey, and give thanks.

Sincerely

Tim

Easy, Creamy, Dreamy Biscuits

Since the holidays are coming up, and you'll have lots of opportunities to use all kinds of breads, I thought I'd give everyone my favorite biscuit recipe. This was given to my by my late Uncle Haskell Harkleroad. Technically he was my father's cousin, but I always referred to him as my uncle. He was a great cook and these are great biscuits.

I know some of you will be making all kinds of meats around the holidays like hams, turkeys, pork roasts, etc. and these biscuits are great biscuits to serve with them. Or you can also adorn them with the traditional toppings like bacon, sausage, or country ham. These are easy and delicious tasting. Thanks Hack for this recipe.

2 cups self rising flour
1 cup of heavy cream
pinch of salt

That's it, using a fork, mix it in a bowl, turn out onto a floured surface, knead it about 10 times, roll it out about a ½ - ¾ of an inch, cut into biscuit rounds.

Place on a lightly greased cookie sheet, and bake in a pre-heated oven @ 425º until brown on top, about 12 - 15 minutes. You can dab a little butter on top before baking, or brush them with butter after they come out of the oven.

Enjoy

RouxBDoo