Tag Archives: rib tips

Dinner Party: Southern Classics

Rob and I wanted to share some of the great southern food we have experienced on our road trips and so we sent out an open invite to fans of Happy Mouth via our Facebook page. We have done this once before and it was a great success and this time was no different. Seems people who enjoy good food and travel just naturally fit together.

Tonight’s menu did not come together until the very last minute. Here’s the menu we arrived at:

Southern Classics menu:
Sazerac
Lee Brother’s Pimento Cheese Dip with Stoned Wheat Crackers
Bonefish Grill’s Bang Bang Shrimp
Dr. Pepper-Braised Rib Tips in on Cheesy Grits
Green Beans sauteed with Onion, Bacon and Pecans
Homesick Texan’s Hatch Chili Pepper and Apple Cobbler with Vanilla Ice Cream

We wanted to share our new-found love of grits and what better to serve on grits than rib tips. Oh, but try and find these little scrumptious morsels in Ottawa. A call out to several area butchers was fruitless. They simply do not cut pork that way here. Then Rob got the brilliant idea to try T&T, an Asian grocer, and we lucked out. So, rib tips in hand we decided to serve rib tips braised in a Dr. Pepper BBQ sauce over cheesy grits. Southern sides present a bit of a problem because they tend to serve two or three starches and meat. Rob managed to find some inspiration on the web and come up with something greener and crunchier to serve but still with an eye to the south, green beans sauteed with bacon and pecans.

The evening began around 4 pm when our guest began to arrive. Rob prepared sazeracs as a starter cocktail while guests nibbled on pimento cheese dip and crackers and I prepared bang bang shrimp. The sazerac is a New Orleans institution and bars, establishments, restaurants and foodies argue over who makes the best one, same as they do over the po’boy sandwich,or almost any famous New Orleans dish. The first time we visited NOLA we were informed that Clancy’s had the best sazerac. Clancy’s closes (smartly) during the heat of a New Orleans summer, so we didn’t have one. This past trip I was determined and so I ordered one at the Rib Room.

Making a sazerac is a ritual. The glass is chilled with ice. The ice is dumped out and the glass is seasoned with a swirl of absinthe which then too is dumped out. In another glass, a sugar cube is muddled with Peychaud bitters. Whiskey is added and then that is strained into the seasoned glass and a twist of lemon is tossed in. Peychaud bitters are apparently essential but are utterly unavailable in Canada. We substituted angostura bitters which are a bit more spicy. The drink is a softened slightly sweet whiskey with a hint of lemon, cinnamon and clove. Our sazeracs didn’t taste as I remembered them in the Big Easy, but part of that may have been the missing French Quarter view.

With our drinks we served a couple of appetizers, pimento cheese and bang band shrimp. Pimento cheese is a simple and thrifty dip that can also be used as a spread for sandwiches. It’s essentially a mixture of roasted red peppers, mayonnaise, cream cheese and sharp cheddar, along with some chile flakes and salt and pepper to taste. It’s very good with come simple crackers.

Our other app, bang bang shrimp is an intriguing Southern take on an Asian dish. It’s a cornstarch battered, deep-fried shrimp in a spicy, sweet chili sauce with the mandatory Southern addition of mayonnaise. It’s all tossed together and served as toothpick food. We’ve had this as the centerpiece of an main meal at Myrtle Beach’s excellent Mr. Fish.

For the Rib tips, we didn’t really follow a recipe, but here’s the basic blow-by-blow description:

  • Dredge the tips (we used about 4 pounds of these) in seasoned flour (add your favourite BBQ rub and black pepper, the rub is salty enough) and brown tips all sides in a hot braising pot with a couple tablespoons of oil. Do this in batches until complete. Set aside in a bowl.
  • In the pot with the leftover oil, sauté a chopped onion. When translucent, add about a litre of Dr. Pepper (not DIET Dr. Pepper), about 1/2  a bottle of your favourite non-smoky BBQ sauce and a teaspoon each of dried thyme, oregano, pepper, chili powder and about 1/2 tsp of cayenne pepper. Stir, bring to a boil, add the rib tips (they should be almost covered by the liquid), reduce heat and simmer for 3 hours. The cartilage in the rib tips will dissolve into the liquid and thicken it, and you’ll be left with tangy, sweet, saucy morsels that are perfect to sit upon rice, potatoes or in this case, beautiful, creamy, cheesy grits.

And then we come to the raison d’être of the evening’s meal – to introduce frost-bitten Canadians to a true treasured staple of the South, grits. Most Canadian’s who have tried grits, have tried bad grits, usually lukewarm, unseasoned, clumpy grits at a breakfast buffet when they were vacationing in Florida. Those grits are to real grits like a McRib is real BBQ.

Dessert on this crisp fall evening was the Homesick Texan’s Hatch Chile Pepper and Apple cobbler, with vanilla ice cream. I’ve made this before and it is  sweet and spicy and different. Once again, an essential ingredient was unavailable to us. Hatch chillies are grown in New Mexico and are the most famous chili in the Southern US. We substituted poblano peppers, which are nice and provide a little green zing. The only problem using poblanos is that the heat level is unreliable. They can be mild to medium in heat.

All in all the recreations worked and we had a great evening entertaining our friends, reminiscing about our travels, and despite several major and minor kitchen disasters, including a pitcher of boiling water for iced tea exploding and the resultant flow shutting down our electric starters on the gas stove (blow dryer to the rescue!) and a broken wine glass, and forgetting the awesome, flaky, cheesy biscuits in the microwave, the night was a great success. Thanks to Barry, Terry, Brad and Carole!

 

RT11: Corn, Camels & Snoots

We pulled out of blustery, chilly Evansville, Indiana just after 10 am on our way to St. Louis, Missouri. The drive was an uneventful pleasant trip along a two-laner through small towns. We crossed the state line into Illinois, the Land of Lincoln where the skies turned azure blue and highlighted the golden green late cornfields. Incredible colour.

We journeyed on through Amish country past horse and buggies and eventually past some vineyards and a camel or two. Yes camels.

This guy and another camel were chilling with a small group of horses and ponies in a field off the highway. There were llamas in the distance. It was a little surreal in corn country.

After a 3 and a 1/2 hour road trip we could see the famous St. Louis arch in the distance. We enter through East St. Louis which is a very sketchy neighbourhood that I would not want to blow a tire in after dark. We cross over the Big Muddy for a third time this trip and enter Missouri and downtown St. Louis. It is immediately big-city impressive. Our hotel, The Moonrise is in the trendy west end so we travel through the core, past a beautiful park and inadvertently a Labour Day Weekend Greek Festival. Wow, does the grilled meat smell fantastic!

St. Louis is famous for BBQ so of course it is on the list for dinner as we regret that we only have one night in St. Louis. Rob chose C & K BBQ because a) it is iconic and b) it is open on the holiday. C & K is takeout only so we intend to bring it back to the hotel. The tiny store was established in the 1960’s just off the road. There is a lineup.

We arrive at C&K just as they are running out of food. Rib tips, “snoots” and potato salad are all that remain, which is fine because that’s what we were there for. Snouts are new for us and so we want to try them.

The rib tips are tender and juicy but very fatty. C&K’s sauce is tomato based, sweet and has a nice black pepper finish. Each order comes with white, squishy bread on top and on the bottom, which becomes completely absorbed by the sauce, not the other way around, leaving a yummy treat at the end. The potato salad doesn’t look like much but it is really good. The salad is whipped with a few chunks remaining and has a mild vinegar taste. Quite addictive especially with the sauce. OK I know you are waiting on the “snoots” as the locals call them. They are deep fried pig snout (the locals pronounce them “SNOOTS” but spell it correctly. They are crispy and a lot like pork rinds soaked in C&K’s awesome BBQ sauce. Crunchy, porky deliciousness. We can now say we are snoot-initiated.

SNOOTS!
Snooty cross-section!

C & K Barbecue on Urbanspoon

RT5: Natchez & The Trace

Pecan pie for breakfast! We are in the deep South and that is what they do, right? Our hostess at The Pig Out Inn sent us on our way last night with two of their homemade mini pecan numbers. As we opened them this morning the wrapping released the sweet BBQ smoke adhering to it. Deep breath… aaahh! The pie is sweet and nutty and the perfect breakfast size.

As we walk to the river to embark on a horse drawn carriage ride through this genteel town, we sniff their wood smoke on the light breeze once again. Could get used to that. We are heading to Jackson, MS later today but first we want to see a little more of Natchez and we think a 45 minute tour by horse and carriage with a guide will be the best way to accomplish this.

Mike introduces himself as our driver and nods to his horse Mac. He tells us that if this is confusing we can have Jack and Jake instead. We are his only customers on this fine but very hot morning. As we head out at a very slow clop, Mike tells us to hold on because Mac has ” the pedal to the metal.” As we tour through this pretty southern town which has an incredible sense of civic pride, we are introduced to the homes of cotton barons, which are the founders of this town, Natchez, the oldest city on the Great River.

We meet William Johnston, a slave freed at the age of 11, who goes on to become a plantation owner… and owner of 23 slaves. We pass by enormous live oak trees and quaint home after quaint home. When we clop by the City Hall we ask Mike for Tripod’s story. We saw his headstone on the front lawn last evening. Tripod the cat had three legs and the run of City Hall. He attended council meetings and was featured on the TV show, “PM Magazine” at which point, he became a celebrity. People sent him money and food. Tripod died with $42 in the bank which was donated to the Humane Society.

We continue along the tour route and past Hotel Eola where we spent the night. Mike tells us this is where Elizabeth Taylor and Montgomery Clift stayed in 1953 while filming in town. Further along we see the grand house actor George Hamilton once owned and Magnolia House, the finest example of the Greek Revival style in town. After a delightful tour, Mike and Mac lead us back down to the river way station where Mac is very happy to join Jake and have a long drink in the shade.

Time to hit the road for Jackson. We have decided to stop by Fat Mama’s for tamales first. Yes, tamales. In Mississippi. These are rooted in the influx of Mexican migrant workers coming to work the cotton fields after the freeing of the slaves. Today, however, African Americans are the keepers of the tamale flame in Mississippi.

Fat Mamas is a pretty little spot with a beautiful outdoor patio, artfully planted up with Agave and an ornamental pear tree. Lights are strung and there is a glass bottle tree in the courtyard. Inside Mama’s is clean, colourful, and…empty, although we are through the door the minute they open. We order up a half dozen tamales and a gringo pie to share. Tamales are corn husks stuffed with a masa mixture and ground meat and spices, then steamed to cook the masa. These tamales are simple, flavourful, and of medium heat. They are unadorned with sour cream or guacamole. Hot sauce is not necessary. They are plenty spicy.

The Gringo Pie is basically three tamales unwrapped and smothered in beef chili, cheddar, onions and jalapenos. The chili is a nice saucy accompaniment to the tamales. Here is where we run into some technical difficulties. Rob took most of the photos at this stop and they disappeared somewhere, somehow between a fancy camera and powerful software and an operator who is neither fancy nor powerful.

Fat Mama's Tamales on Urbanspoon

We get back in the car and allow Stella 3000 to take us to the Natchez Trace, a 444-mile road that will take us to Jackson, then on to Tupelo and then into Nashville, Tennessee, where it terminates by the Loveless Cafe. The Trace is an ancient trail over 1,000 years old and rife with history. It was walked by Indians, trod by horses, followed by armies, and terrorized by bandits. In modern times, it has become a lovely way to get from here to there. The National Parks Service maintains it. Never have we seen such a pristine roadway. In the 100 miles we covered today, we saw not one piece of trash. The restrooms are near spotless.

The Trace is a two lane road, paved in the reddish-peach asphalt you see through out the state. Well maintained grass butts up to the road. Pines and other forest greenery travel along side. Each mile is marked and when sites of historical importance or natural beauty are approaching, you are warned by a sign a half-mile in advance. We have a detailed book about the road and decided to stop at two places of interest, the Springfield Plantation and the Windsor Ruins.

We chose the Springfield Plantation because we had not yet visited and toured a real Southern Plantation home. Springfield boasts original interiors. After a false start due to poor signage and directions in our guide book, we find the Plantation. The gates are closed. The sign tells us the plantation is open Mondays and Wednesdays on the first Sunday of any  month with a J in it and the moon is in its crescent phase, or some such nonsense. Oh well, back on the road.

Our next stop will be the Windsor Ruins. We leave the Trace at the appointed mile marker and travel through 11 miles of Mississippi back roads, just long enough to start to get creeped out. We almost stumble upon it. Windsor Ruins are basically what’s left of a gigantic antebellum mansion destroyed by a devastating fire in 1890 – 23 columns and a balustrade remain. A house guest accidentally burned the place to the ground. A Union army soldier sketched the place at one time and it is the only visual record of this grand home. The columns, nestled among stately trees are truly magnificent and the setting eerily quiet but for the occasional bird call. Worth visiting.

The Trace is hardly traveled this day. We see seven fellow travelers, two ladies on horseback picking muscadines, three maintenance workers, one cyclist, perhaps thirty cars passing in the other direction and possibly one Sasquatch. Rob thinks it was a deer… a verrrry big deer. There are no cars in our field of view, front or rear, for the majority of our trip. At last we have to pop onto US 80 for 20 minutes to take us into Jackson. Back into big box territory. Very jarring after the peaceful solitude of the Natchez Trace.

We roll into Jackson, the capital city of Mississippi around 3 pm. We settle into our hotel and are happy to be greeted once again by Antonio, our bellman from our last trip to Jackson, and BBQ connoisseur who put us on to E & L BBQ, still our favorite reason to be in Jackson. We have planned this ahead of time. We wish to be in Jackson early in daylight so we can grab dinner at E & L which resides in a rough section of town and bring it back to the hotel. We order the exact same things as last time: Rib tips with sauce on the fries, wings, dipped, and links. Everything comes with fries so we end up with three orders of fries.

For more detail on E&L, refer to our Happy Mouth Classic review here.

We rush back to our hotel room, with our precious cargo in the back seat. We scurry up to our room and lay out the spread. Wow. I’m almost scared to dig in – sometimes the memory is better. Nope…exactly as I remember. Fabulous. The link is coarse-ground and spicy. Chunks of pepper are visible. We roll it in the soft, squishy, utilitarian white bread and chow down. The beefeater cut fries are smothered in sweet bbq sauce that has little or no smoke. The rib tips are meaty, sweet, melt-in-your-mouth succulent. The chicken wings? I do not know where they get wings this size. They are deep fried and then dipped in bbq sauce which just soaks in. Luscious. AND there are leftovers in the hotel fridge ;). Well played.

Amazing links – coarse and spicy.
These wings are huge…

 

As shown against a piece of bread for scale. These are BIG wings.

E & L Barbeque on Urbanspoon