Photo | depositphotos.com
Release your inner carnivore and take advantage of the 2021 Mobtown Burger Week, October 2nd through the 9th, as participating restaurants vie for your vote on who has the best beef. Once the people have spoken, one lucky winner will flaunt the title, knowing the specialty burger they created for the event is top dog for the year.
A portion of the sale of each burger will be donated to Restore Mobile, a non-profit dedicated to promoting and protecting Mobile’s architectural and cultural character through renovation, advocacy and empowerment.
Find your favorite version of what made American cuisine famous at The August House, Bob’s Downtown Diner, Café 219, Callaghan’s Irish Social Club, Five, Front Yard Tacos, Fuego, Greer’s St. Louis Market, Iron Hand Brewing, Loda Biergarten, Maghee’s Grill on the Hill, Meat Boss, Moe’s Original BBQ, Nixon’s Midtown, O’Daly’s Irish Pub, Post Crafted Cocktails and Wine Bar, SOCU Kitchen and Oyster Bar, and Squid Ink Eclectic Eats and Drinks.
Every bite is going to a worthy cause, so eat yourselves sick. Visit www.mobtownburgerweek.com Or www.restoremobile.org for more information.
Mandina’s of Spanish Fort makes a splash
You’ve been waiting for the New Orlean’s icon to come to Alabama. The wait is officially over. Mandina’s of Spanish Fort has launched its latest version of the restaurant, the first in our state and third behind the original on Canal Street and the second in Mandeville.
This Italian-meets-Creole eatery is mid-priced with steaks, chops, chicken, seafood and Italian specials as well as some classic New Orleans favorites. This is also one of the few places in our area to sample turtle soup.
Make the trip to 25000 Bass Pro Shop Blvd, Ste 100 any day of the week between 4:00 p.m. and 9:00 p.m. Don’t let the shopping center vibe fool you. According to my spies, this is next level food at a great price. I’m hearing good things about the trout and the Veal Marsala.
Lost Pizza Co. gaining traction in Midtown
I’ve been seeing some activity for Midtown’s soon to be Lost Pizza Company. Located next to Taco Mama at the corner of Old Shell and Florida, this former Shrimp Basket building should be shelling out pies sooner than I thought.
This Mississippi pizza chain started in 2007 and has grown to 17 locations across Mississippi, Tennessee, Arkansas, and Florida. We are lucky to be next. Scratch-made dough, fresh daily sauces, daily fresh sliced produce, good meat and cheese blends free of additives and preservatives seem to be what got them enough votes to be Mississippi Magazine’s “Best Pizza” six years in a row.
No word on the opening date, but they seem to be hiring. We will keep you posted. I tend to hang around that corner a lot.
False Fall brings new beers, root vegetables and thick beans
Unless this is your first year living in Mobile, you know what “False Fall” is. We get that cool September streak and return right back to 90-degree summer weather. That happened last week. The folks at Braided River Brewery, however, were already ready for it with their False Fall limited release beer coming October 1. This is a 7.3 percent White Stout brewed with vanilla, cocoa, and a custom bean blend from the folks at Carpe Diem Coffee & Tea Co. Get in line at 420 St. Louis St. this Friday. Save me one.
Greens are starting to pop up in the grocery stores. I’m seeing more turnips (his favorite) than collards (her favorite), but the best part is the purple top roots. We’ve been roasting peeled and sliced turnip roots, humongous carrots and sweet potatoes as we wait for golden beets to arrive. Peel them, slice them thick and roast them in the oven with an onion or two. Serve with an aioli of some sort as a dipping sauce. The greens may be his and hers, but the roots are ours.
If Monday’s are for red beans, then the occasional Sunday could be for white beans. I don’t mean to be telling tales out of school here, but I get more excited about the white beans. Great Northerns are my favorite, and I must have tasso, ham, andouille sausage or all three.
I should thank my brother-in-law Craig and his wife, Eveleen for the wonderful gift of an Instant Pot a couple years ago. Of all the things you can do with this contraption, bean cooking is the most advantageous recipe for this thing. I’m yet to harness the power of this device, but my wife is pretty adept at reading directions. I am not.
This modern pressure cooker turns what used to be an overnight soak and hours of slow cooking into just over an hour of cook time for dried beans. Onion, bell pepper and celery (aka mirepoix), a little garlic, two quarts of chicken stock and a pound of andouille sausage were all thrown into this stainless steel canister. The lid locked down as if we were closing the hatch to a submarine. I watched her punch in some sort of nuclear code sequence. The lights were flashing on and off, haphazardly. It made a little noise. Then the countdown started backwards from 59 minutes.
When it was time for our submarine to resurface, we depressurized our vessel, sending a hiss of steam and flavor into the air. A quick hit of freshly diced parsley and chopped green onion just before plating over white rice was the magic touch. I’m still thinking about these beans as you read this, I promise.
Choose your hot sauce wisely if you make this, and as usual, throw an extra egg into your white, non-sweet cornmeal batter.
Do you have a favorite Instant Pot recipe? I’d love to give it a spin. It’s time I face my fears of pressurized steam and instruction booklets. Perhaps something cajun for the next Saints game. Who dat!
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