The first time I ever had Bojangles’ Famous Chicken ‘n Biscuits was in Charlotte, North Carolina, during a Fat Man Squeeze tour. I didn’t know it at the time, but that is where the chicken chain began in 1977. Some around here callously refer to them as “Yankee Popeye’s,” but that isn’t necessarily a bad thing. You will see why soon enough.

All we know is “Opening Soon!” marks the banner on their website, but the brand new Bojangles’ building looks nearly complete at 3213 Dauphin St., just across from Greer’s near Interstate 65. It appears finishing touches are all that’s left to have them slinging buttermilk biscuits and breakfast all day, as well as fried chicken and bowls. There is even a Bo-Smart menu with items under 500 calories.

Who can argue with chicken and biscuits with Cajun influences? Not this guy. Welcome to Mobile.


Believe the hype? Taco Bell brings back Nacho Fries

I love the commercials, I love the buildup and I love to get trashy every now and again. But I’ve yet to make my way to Taco Bell for the relaunch of Nacho Fries. I did, however, send my fast-food liaison, Snake, to test them out.

A connoisseur of foods under five bucks, Snake’s verdict was that they were surprisingly good and served with cheese sauce on the side “like a pretzel.”

Who can argue with fried, coated potatoes dipped in cheese? Not this guy.


Tres leches for summer dessert

It’s a crying shame peaches are ripe in the summer but it’s too oppressive to enjoy hot peach cobbler. Good thing canned milk is in season, because a tres leches (three-milk) cake is a wonderful cold dessert.

My friend Evan Tenorio challenged me to put up a recipe this week. Basically it’s just angel food cake soaked in sweetened condensed, whole and evaporated milk and topped with whipped cream. There’s the easy version, but here is a made-from-scratch recipe.

1 cup flour
1½ teaspoons baking powder
¼ teaspoon salt
5 eggs, separated
1 cup sugar
1 teaspoon vanilla
1 cup whole milk, divided
1 (14-oz.) can of sweetened condensed milk
1 (12-oz.) can of evaporated milk
¼ cup Gran Gala orange liqueur

Use a 9-by-13-inch pan for this one. Spray it really well with cooking spray. Preheat the oven to 350 F.

In a mixing bowl combine baking powder, salt and flour. Separate eggs very carefully.

Beat the egg yolks with ¾ cup sugar and stir in 1/3 cup milk and vanilla. Add to the flour mixture.

Beat egg whites to soft peaks and add ¼ cup sugar. Fold this into the batter gently and bake 30-40 minutes or until a toothpick comes out clean.

Cool the cake on a platter with high sides, piercing the top with a fork. Combine remaining milk with both cans of milk and orange liqueur. Pour over the cake and refrigerate overnight.

Top with whipped cream, cherries or whatever your heart desires!

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