Tradicionalni recepti

Razgovor sa škampima sa šefom Chrisom Hastingsom

Razgovor sa škampima sa šefom Chrisom Hastingsom

Mislite da su svi škampi jednostavno škampi? Ta ideja se ne uklapa dobro s morskim plodovima u zalivu Alabama i kuharom, koji je osvojio nagradu James Beard, Chris Hastings, koji žele da znate koliko različite vrste škampa mogu biti. Sastali smo se s Hastingsom kako bismo dobili ovo popularno Svjetlo za kuhanje zvezda za vreme večere.

Zdrava prehrana bi ipak trebala biti ukusna.

Prijavite se na naš dnevni bilten za više sjajnih članaka i ukusnih, zdravih recepata.

"Svaka [vrsta škampa] ima svoje karakteristike i profil okusa", kaže Hastings, vlasnik i izvršni kuhar u Hot and Hot Fish Clubu u Birminghamu, AL. Škampi se mogu podijeliti u četiri glavne sorte: smeđu, bijelu, ružičastu i kraljevsku crvenu. Od roštilja do gumba, postoji raznolikost savršena za vaš plan jelovnika.

Smeđi škampi: U sezoni koja se bliži ljetu, smeđi škampi imaju jači okus koji se dobro drži u odnosu na pikantnija, bogatija jela poput gumba i jambalaje.

Bijeli škampi: Ove blaže i slađe površine škampi pojavljuju se u rano proljeće do kasnu jesen. Ovi škampi imaju tendenciju prožimati se okusima u kojima se kuhaju, pa isprobajte nježnije umake i sote.

Pink Shrimp: Ovi slatki, nježni škampi obično su najveći od svih sorti. Dostupni od kasne jeseni do ranog proljeća, ovi škampi dobro nadopunjuju osjetljive umake i odlični su za roštilj.

Kraljevski crveni škampi: Kao i svaka željena morska hrana, ovi se škampi pojavljuju samo s vremena na vrijeme. Ovi pravi kraljevi krase bogatu kvalitetu nalik na jastoga koja podsjeća na nepce plave rakove. Prava je poslastica pronaći ih na tržištu!

Jeste li daleko od oceana? Bez brige kada je zamrznuto. "Sve je u domaćim, divljim škampima", kaže Hastings. On preporučuje izgradnju odnosa s vašim prodavateljem ribe kako biste zaista razumjeli odakle vam plodovi mora. Kemikalije koje se koriste za pakiranje škampa mogu biti najgora stvar za okus i delikatnost; izbjegavanje tretiranih plodova mora izuzetno je važno kada tražite najbolji proizvod.

Stoga, ako vas sljedeća šetnja lokalnom prehrambenom robom zatekne ispred odjeljka s plodovima mora, odvojite minutu da se raspitate o raznolikosti i izvoru vaših škampa. Budući da opcije ulova u divljini postaju sve standardnije, svi možemo uživati ​​u kvaliteti i nijansama različitih sorti škampa.

"Oni su idealan izbor za porodicu jer su široko dostupni, brzo se kuhaju i imaju veliku vrijednost po osobi. Od kuće do restorana, škampi su idealan izbor", kaže Hastings.


Tri prijatelja i viljuška

Kada putujete po cijeloj zemlji, teren ne izgleda kao mapa puta, tako da znate kada ste prešli granicu jedne države i ušli u drugu. Naravno, postoje oni zgodni natpisi "dobrodošli u ___" koji najavljuju vaš ulazak na novu teritoriju, ali njih je lako promašiti dok se bacate autoputem. Umorni ste, gladni ste, ciljate na najbliži međudržavni izlaz i zatičete se u neobičnoj maloj mami i pop restoranu, ali se pitate "koje je ovo stanje?" Ne mogu vam pomoći oko Idaha ili Montane, ali evo 10 znakova da možda jedete u Alabami.

1. Ako vas server pozdravi i nazove med, draga, šećer ili dušo, možda ćete večerati u Alabami. Ali, nemojte misliti da ste toliko posebni. Ovo su izrazi koje Alabami koriste za pozdravljanje bilo koga i svakoga, posebno kada ne znamo vaše pravo ime. Također, ako izgledate pomalo iscrpljeno s vašeg putovanja, mogla bi reći nešto poput: "Pa, blagoslovi tvoje srce!" To samo znači da joj je žao vašeg jadnog, posrnulog sebe. Nasuprot tome, ako se žalite i budete odvratni, ona bi također mogla reći: "Pa, blagoslovi tvoje srce!", Ali ton će biti potpuno drugačiji. U ovom slučaju, ona se potajno pita ko vam je majka i zašto vas nikada nije naučila nikakvim manirima.

2. Ako vidite jelovnik na jelovniku, možda jedete u restoranu u Alabami. Griz može doći sa bilo kojim obrokom u Alabami. Za doručak jedemo griz s puno maslaca i crnog papra, sirni ili češnjakov griz uz naš roštilj ili preliveni začinjenim škampima za večeru.

3. Ako vam neko ponudi kuhani kikiriki, možda ste u Alabami. Iako se svi ne možemo izvući iz kuhanog kikirikija, u Alabami ima dovoljno ljudi koji vole ovu nakvašenu poslasticu pa bi njihovo uvrštavanje na bilo koji jelovnik moglo biti pokazatelj vašeg boravišta. Nemam sliku kuhanog kikirikija jer sam jedan od čudaka koji ih ne jede, ali bili su na meniju u Fisher's Dockside restoranu kad sam tamo večerao prošlog ljeta.

Cathead biskvit

3. Ako vaš doručak dolazi s keksićem, nemojte se uznemiriti. Mačke nisu oštećene u izradi ovih keksa. Cathead jednostavno znači da nećete dobiti ukusan mali keks koji možete progutati u jednom zalogaju. Biskvit sa mačjom glavom je veličine mačje glave i ovdje ne govorimo o mačićima. Keramički keksići su trag da ste možda u Alabami.

4. Vaš server bi vas mogao pitati kakvu umak želite da jedete sa svojim biskvitom. Ako su vam izbori crvenilo očiju, pilana ili čokolada, možda ste u Alabami. Verzija sa efektom crvenih očiju napravljena je sa jakom kafom i kapljicama iz šunke koje ste možda naručili uz doručak. Verzija pilane bit će mnogo svjetlije boje i napravljena je od mlijeka i kapljica iz kobasice koju jedete. Ako naručite čokoladni umak, bit će puno kao da prelijete biskvit vrućim umakom.

Domaći kukuruzni hleb

5. Ako ste u Alabami, kukuruzni hljeb će se naći negdje na jelovniku i neće biti sladak, pa nemojte pitati. Traženje slatkog kukuruznog hljeba izazvat će istu reakciju koju je dobila i moja prijateljica Dede kada je upitala svoj server hoće li kirnja koju je naručila doći s glavom. Budući da kirnje mogu narasti do 8 stopa u dužinu i gotovo 800 kilograma, njen server je odmah znao da mora doći iz nekog stanja bez kopna. Ona. Kad su svi nasmijani kuhari u kuhinji izbacili glavu da vide ko je upravo postavio takvo pitanje, znala je da je rekla pogrešno. Ne budi kao Dede. Ne tražite slatki kukuruzni hleb.
Slatki čaj sa puno leda
6. Nasuprot tome, u Alabami će vaš čaj biti leden i sladak. Ne tražite vrući čaj sa kremom ili maslacem ili šta god vi stranci stavite u te male šolje čaja. U Alabami čaj može doći u staklenci za konzerviranje ili čak u kanti veličine galona. Imaće leda i puno toga i uvek će biti slatko. Vaš poslužitelj bi vam mogao donijeti nesladak čaj ako insistirate, ali vaše srce će definitivno opet biti blagoslovljeno.

Griz, zelje, svinjski i luk prstenovi iz kuhinje Saw's Soul Kitchen

7. Jelovnici restorana Alabama često će uključivati ​​zelje. Zelje može značiti nešto drugačije od onoga na šta ste navikli. Ako mislite na svježu rikulu ili eskarol, razmislite ponovo. Zelje će vjerovatno biti zelje ili repa, a kuhat će se satima i posluživati ​​u vlastitoj posudi za kuhanje (to je tekućina koja proizlazi iz tog kuhanja).

Svinjski sendvič sa vučenim salatom

8. Ako naručite roštilj, to će vjerovatno biti svinjetina. Ovo nije Texas. Volimo govedinu, ali uglavnom roštilj znači svinjetina, osim ako posebno ne tražite govedinu s roštilja, blagoslovite vaše srce. Roštilj u Alabami će se vjerojatno osušiti, sa umakom sa strane i možete tražiti unutrašnje meso, vanjsko meso ili mješavinu ovo dvoje. Također možete zatražiti dodatnu koru (što znači tamnu, hrskavu koru koja se formira s vanjske strane mesa dok se kuha). Također, možda ste u Alabami ako vaš roštilj dolazi sa supenom salatom ili ako vam salata preliva sendvič s roštiljem. Salata od kupusa može biti od sirćeta ili majoneze, ali gotovo uvijek će biti tu. Znate šta će ljudi reći ako zatražite da se slaw prekine. Ummm hmmm.

9. Ako naručite piletinu sa roštilja i prelivena je belim sosom, definitivno ste u Alabami. Bijeli umak Alabama gotovo uvijek dolazi s piletinom s roštilja. Ovaj pikantni i kremasti umak napravljen je od mješavine majoneze i octa i puno crnog papra. Ovdje je izmišljeno i sviđa nam se. Zapravo, toliko nam se sviđa, ponekad ga stavimo na svinjetinu s roštilja.

Umak od dimljenog soma iz restorana Kawliga
Som na žaru s salatom od kupusa i šušpicama
Prženi som sa šušpicama

Pržene kalamare

Tart iz Chefa Frank Stitt's, Highlands Bar and Grill

Goveđa masna svijeća iz novog restorana kuhara Chrisa Hastingsa, Ovenbird

S druge strane, znat ćete da ste u Alabami ako nađete kako jedete ukusne farme za stolom sa šefom kuhinje Frankom Stittom, kuharom Chrisom Hastingsom, kuharom Jamesom Boyceom, kuharom Chrisom Dupontom, kuharom Robom McDanielom, kuharom Davidom Bancroftom, kuharom Chrisom Newsomom , Kuhar Jon Gibson ili bilo koji drugi divni kuhar koji Alabamu zove kući. To je zato što je Alabama dom jedne od najboljih jela i najboljih kuhara koje ćete ikada sresti. Dakle, ako nađete da jedete u Alabami, zaista ste jako sretni.

Konačno, možete biti sigurni da ste u Alabami ako vam, kad završite s jelom, vaša domaćica mahne kroz vrata govoreći: "Vratite se sada, čujte!"
Tu ste. To ćete zasigurno znati kada prijeđete na područje ukusne hrane u Alabami. Žao mi je zbog ostalih 49 država. Sami ste s tim.


Škampi u razgovoru s kuharom Chrisom Hastingsom - recepti

Kuhar Hastings bit će predstavljen na našem lokalnom kanalu Fox News WBRC-6 u ponedjeljak 28. aprila tokom podnevne informativne emisije. On će pripremati svoje poznate vruće i vruće kremaste škampe i griz i govoriti o proizvodima kukuruza mljevenog McEwen & Sons, poput njihovog žutog zrna. Proizvodi McEwen & Sons mogu se pronaći u specijaliziranim prodavaonicama u okolici Birminghama, uključujući tržnicu Tria, trgovinu morskim plodovima Snapper Grabbers u Vestaviji i tržnicu V. Richarda u Birminghamu. Ne zaboravite se pridružiti Foxu 28., kako biste dobili sjajne savjete o jednom od naših omiljenih jela!

Dugoočekivana kuharica Hot and Hot Fish Cluba Chrisa i Idie Hastings je u tijeku! Dugo smo očekivali ovaj projekt i uzbuđeni smo što će konačno postati stvarnost. Očekivani datum izlaska je jesen 2009, ali sada smo zauzeti organiziranjem recepata. Sada pitamo naše cijenjene kupce i goste je li netko zainteresiran za pripremu jednog ili dva recepta iz naše knjige, a zatim nam šalje povratne informacije. Učesnici će biti navedeni poimence na stranici priznanja u kuharici. Zainteresovani učesnici mogu se obratiti Idie Hastings u restoranu: 205.933.5474.

Cijenimo vašu pomoć i podršku u ovom uzbudljivom vremenu!

Kuhar Chris Hastings iz kluba Hot and Hot Fish nagrađen je nominacijom James Beard za kategoriju "Najbolji kuhar na jugu"

Chris Hastings, kuhar i suvlasnik Hot and Hot Fish Cluba u Birminghamu u Alabami, izabran je za finalistu nagrade "Najbolji kuhar na jugu" James Beard. Svake godine Fondacija James Beard odaje počast kuharima, restoranima i medijima hrane iz cijele zemlje koji izražavaju izvrsnost u svojim kategorijama. Pobjednici svake kategorije bit će objavljeni na dodjeli nagrada u New Yorku 8. juna 2008. Da biste saznali više o Fondaciji James Beard ili za informacije o ulaznicama, posjetite njihovu web stranicu na www.jamesbeard.org

Ovo je druga godina zaredom da je Chris nominiran za "Najboljeg kuhara na jugu". Ostali finalisti u Chrisovoj kategoriji su Michele Bernstein iz Michy'sa u Miami Beachu John Currence iz City Grocery u Oxfordu, Miss Zach Bell iz Café Boulud u Palm Beachu i Douglas Rodriguez iz Ola u Miami Beachu, Florida.

Za više informacija o kuharu Hastingsu posjetite web stranicu restorana na www.hotandhotfishclub.com

Obroci sa Masters Weekend -a predstavljaju 11. godišnji brunch kuvara 20. aprila 2008. u Wilmingtonu, Delaware, u korist organizacije Meals on Wheels.

Kuhari iz Sjedinjenih Država, Evrope, Kariba, Meksika i Indije učestvovali su na ovom događaju, a ove godine će naš vlastiti Chris i Idie Hastings pripremiti svoj potpis Vruće i vruće kremasti škampi i griz. Na ovom događaju će učestvovati i naši prijatelji i kolege članovi Birmingham Originals Cliff i Maureen Holt iz restorana Little Savannah. Gotovo 1.200 gostiju očekuje se da će prisustvovati ovom vikendu dugom događaju na kojem će uživati ​​u finoj hrani, vinu, žestokim pićima, putovanjima, umjetnosti i finim stvarima u životu dok aktivno podržavaju Meals On Wheels.

Obroci na točkovima Delaver dio je nacionalnog programa koji osigurava tople i hranjive obroke starijim građanima koji su kod kuće. Prošle su godine agencije Meals On Wheels iz Delawarea i njihovi volonteri isporučili gotovo 600.000 toplih obroka i toplih osmijeha starijim osobama u cijeloj državi. Možete pročitati više o njihovoj organizaciji i pronaći informacije o prisustvu ovom događaju na www.mealsonwheelsde.org

Za Hot and Hot Fish Club! Privredna komora Birminghama, Biro za konvencije i posjetitelje Velike Birminghama, BJCC, Metropolitan Development Board, grad Birmingham, okrug Jefferson i operacija New Birmingham pokrenuli su IN " kampanju. Ova kampanja omogućava stanovnicima da glasaju za svog favorita IN " uočite da li je na otvorenom, u restoranu, noćnom životu, atrakcijama ili drugom. Ohrabrujemo naše klijente da kliknu na donju vezu i glasaju za svoj omiljeni restoran Hot and Hot.

Kampanja traje do 30. juna.

Imamo savršeno mjesto za vas da uživate u izvrsnom proljetnom vremenu i večerate na otvorenom, ako vrijeme dozvoljava. Svratite u Hot and Hot Fish Club i uživajte u koktelima ili na večeri na našoj prekrasnoj terasi okruženoj rascvjetanim grmom jasmina Carolina i ružmarinom. Topli dani i prohladne noći čine april i maj sjajnim mjesecima za rezervaciju večere na našoj terasi.


Jedite morske plodove Alabame

Konkurencija je žešća nego ikad na ovogodišnjem Velikom američkom kuhanju morskih plodova u New Orleansu, La., Koje će se održati 3. augusta.

Prvih osam godina kuhanja dominirali su južnjački kuhari. Vlastiti kuhar u Alabami Jim Smith, izvršni kuhar savezne države Alabama, 2011. godine ponio je konačnu nagradu, a kuhari iz Teksasa, Louisiane, Mississippija, Floride i Georgije ranijih su godina okrunjeni.

Sve se to promijenilo 2012. godine kada je glavni kuhar Oregona Gregory Gourdet odnio prvu nagradu, pobijedivši kuhare veterane koji predstavljaju 15 drugih država od Mainea do Havaja.

Ove godine, Alabama želi vratiti titulu na jug. Imamo strašnog izazivača u Robu McDanielu, izvršnom kuvaru cijenjenog restorana SpringHouse, koji se nalazi u oblasti Russell Crossroads na jezeru Martin. Uspješan ugostitelj, McDaniel je i generalni direktor restorana Kowaliga na jezeru Martin. Prošlog proljeća proglašen je polufinalistom najboljeg kuhara Juga Fondacije James Beard.

I raduje se što će ponovno inventivno zaokružiti plodove mora u Alabami.

"Bilo mi je izuzetno drago što sam zamoljen da predstavljam našu državu", rekao je McDaniel. „Sviđa mi se ono što se trenutno dešava u svijetu hrane u Alabami. Alabama ima jednu od najboljih prilika da postanemo poznati po svojoj hrani. ”

Na Cook-Offu će biti i još jedan slavni kuhar u Alabami. Martie Duncan, porijeklom iz Birminghama i finalistkinja osme sezone “Next Food Network Star”, bit će jedna od tri emce na ovom događaju.

Alabama je zasigurno postala glavni igrač u pokretu od farme do stola, a morska hrana u zalivu Alabama bila je veliki dio toga.

No McDaniel nije zainteresiran za predstavljanje jedne od najpopularnijih riba u Alabami, poput Red Snapper, Grouper ili Flounder. Više ga brine uzimanje manje poznate ribe poput orade, službeno nazvane crvena kosturica-ono što on naziva "riba iz ulova"-i dokazivanje da naše nedovoljno cijenjene vrste mogu biti jednako ukusne kao i imena u domaćinstvu.

"Odlučio sam upotrijebiti ulovljenu ribu koju većina ljudi ne koristi", rekao je McDaniel. “I mi smo koristili [oradu (porgy)] u SpringHouse -u. U Zaljevu ima mnogo sjajnih stvari, a nažalost je mnogo toga što ljudi jedu i znaju samo popularne stvari. ”

McDanielovo jelo za Cook-Off bit će zalivena morska dereva i Bayou La Batre škampi s bamijama, srebrna kraljica kukuruza, paradajz iz baštine, jezerica Martin i čorba od škampa.

Kako bi se pripremio za takmičenje, McDaniel je počeo s pripremom jela dva ili tri puta sedmično u SpringHouseu od početka jula. Imao je nekoliko tjedana do natjecanja, počeo je pripremati jelo svaki dan i mjeriti vrijeme kako bi se uvjerio da sve ide po planu 3. avgusta.

McDaniel ima još jednu prednost u pripremi, a Smith i šef kuhinje Chris Hastings, prošlogodišnji predstavnik Alabame na Great American Seafood Cook-Offu, prije nekoliko godina bili su njegove kolege u kuhinji Birminghamskog Hot And Hot Fish Cluba.

Obojica bivših takmičara u kuhanju davat će savjete za McDaniela prije nego što ode u New Orleans. Jedini problem će biti zadržavanje razgovora fokusiranim.

"Razgovarao sam s Chrisom ranije ovog mjeseca", rekao je McDaniel. "Uhvatili su nas razgovori o nasljednom paradajzu, a ne o konkurenciji."

Svečano otvaranje Velikog američkog kuhanja morskih plodova počet će 3. avgusta u 11.30 sati, a završne svečanosti će započeti u 16.30. Događaj je otvoren za javnost, a karte su sada u prodaji.

Još članaka

Kuhar Rob McDaniel predstavljat će Alabamu na Velikom američkom kuhanju morskih plodova 2013. godine


RUJAN + SWATCH MJESECA

Septembar je doneo olakšanje ove godine, jer donosi više rutine, manje putovanja i nekoliko trenutaka za opuštanje. Iako sam uživao u svom nezaboravnom ljetu s Maggie (posebno na našem putovanju kroz vlak), većina će se roditelja složiti da postoji samo najmanji osjećaj oslobođenja kada se vaše dijete vrati u školu (iako nekoliko suza-kako već može biti u 4. razredu?). Naši prikupljači sredstava Friends of the Café Dinner sa Robom McDanielom brzo su se rasprodali, a Shindig Billyja Reida postigao je veliki uspjeh. Jedna tužna spoznaja s dolaskom rujna: Moramo se oprostiti od naših voljenih sendviča s rajčicom do sljedeće godine.

Evo nekoliko stvari koje se dešavaju ovog mjeseca:

2. septembar - Nacionalni dan za doručak. Mnogi od nas ujutru uživaju u griz za doručak. Kafić Factory svake subote služi užinu od grubog žutog zrna Anson Mills za užinu. Izađite i pridružite nam se ovog mjeseca dok pokrećemo naš program „pića za odrasle“ za užinu, ručak i predstojeće događaje.

Možda biste također htjeli eksperimentirati s grizom za večeru i upotrijebiti ovaj recept za škampe i griz od kuhara Chrisa Hastingsa iz kluba Hot and Hot Fish Club.

7. septembar - Praznik rada. Praznik rada se svake godine održava prvog ponedjeljka u septembru. Alabama Chanin bit će zatvoren za ovaj dan jer naše osoblje oduzima malo zasluženog odmora. Uživajte!

11. septembar - Nacionalni dan sjećanja. Svi živi 11. septembra 2001. sjećaju se svog ličnog iskustva tog dana. Diši, razmišljaj, zapamti.

13. septembar - Nacionalni dan djedova i baka. Pošto sam i ja sada baka i djed, proslavit ćemo nedjeljnim ručkom na stražnjem trijemu. Jedva čekam stisnuti svoju malu Stellu Ruth.

18.-19. Septembar-Patagonijski dotrajali kamion za popravku u tvornici. Kamion Worn Wear ovdje će se zaustaviti u sklopu svoje jesenje turneje. Ponesite svoju omiljenu i istrošenu odjeću (bilo koje marke) na besplatnu popravku od strane tima Patagonije. Oba dana nudit ćemo obroke u kafiću The Factory, a pri ruci ćemo imati i popravnu stanicu u Alabami Chanin.

21. septembar - Međunarodni dan mira. Duboko udahnite i pošaljite pozitivnu energiju u svijet kojem je to zasigurno potrebno.

23. septembar - Jesenja ravnodnevnica. Dobrodošli u jesen i veliki, svijetli Mjesec žetve. Proslavite promjenu godišnjih doba i odvojite vrijeme za razmišljanje o tome šta je ovaj trenutak nekada značio za poljoprivredne zajednice. Ako vrijeme dopušta, zapalite vatru, pronađite čašu jabukovače i proslavite promjenu godišnjih doba.

Kao dio svog cross-country putovanja, našao sam dosta vremena da mirujem, razbistrim misli i (dahnem). Nadajmo se da ćemo svi pronaći vremena da to učinimo više sa septembarskim Swatchom mjeseca - kaučiranjem u našoj šabloni Srednje tačke.

Za detaljne upute i fotografije, pogledajte Alabama Studio Šivanje + Dizajn.

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Najbolji restoran u svakom okrugu u Alabami

Prošle godine započeli smo zabavan, ali ambiciozan projekt: Pronađite najbolji restoran u svakom okrugu u Alabami. To je 67 okruga, od Autauge do Winstona i svih ostalih između njih. (Rekli smo da je to ambiciozno!) Naša misao je bila da ćemo u svakoj županiji pronaći najbolji restoran u koji ćete otići sa svojom porodicom ili supružnikom ili grupom prijatelja kako biste proslavili veliku priliku, ili samo da izađete i uživate u odličan obrok. U nekim županijama to bi mogao biti otmjeni restoran sa bijelim stolnjacima, a u drugima bi to moglo biti nešto mnogo ležernije, poput roštilja ili mesa i tri. Nastavite čitati da vidite šta smo pronašli. A kad dođete do kraja, reći ćemo vam više o tome kako smo došli do naše liste.

Fotografija ljubaznošću cajunske kuhinje ujaka Micka i#x27s

Autauga: Uncle Mick 's Cajun Cuisine, Prattville

Mickey Thompson otvorio je Uncle Mick's u centru Prattvillea 2009. godine, a linija posluživanja u stilu kafeterije sadrži klasična cajunska jela kao što su etouffee od rakova, gumbo s plodovima mora, crveni pasulj i kobasice te piquante od umaka od aligatora i kobasica.

Adresa: 136 West Main St., Prattville. Za više informacija idite ovdje.

Fotografija ljubaznošću Fisher's##x27s Gore na spratu u marini Orange Beach

Baldwin: Fisher 's Gore na marini Orange Beach, Orange Beach

Bill Briand, domorodac New Orleansa i dvostruki polufinalist nagrade James Beard Foundation za najboljeg kuhara na jugu, slavi svoje korijene u Louisiani i svoj novi dom u Donjoj Alabami u ovom ležernom, ali luksuznom restoranu Orange Beach koji je postao omiljen mještanima i turistima podjednako. (Zapravo, Fisher's je dva restorana u jednom prostoru-s ležernijom Fisher's Dockside dolje i elegantnijim Fisher's Gore na spratu.) Meni za večeru na Fisher's Upstairs uključuje pečene kamenice Bon Secour, pirjane svinjske obraze, pečene jumbo kapice i pirjani zec Mississippi sa tjesteninom od pappardelle.

Adresa: 27075 Marina Road, Orange Beach. Fili više informacija, idite ovdje.

Fotografija ljubaznošću River City Grilla

Barbour: River City Grill, Eufaula

Ležerno mjesto za ručak i večeru u povijesnom centru Eufaule, River City Grill nudi izbor jela od piletine, odrezaka, plodova mora i tjestenine, uključujući pileću Madeiru, ribu na žaru i crvenu ribu iz New Orleansa.

Adresa: 209 East Broad St., Eufaula. Za više informacija idite ovdje.

Bob Carlton | [email protected]

Bibb: Sawmeal Restaurant, Brent

Restoran Sawmeal veseli gladne ljude otkad se sjećamo. Svakodnevni švedski stol uključuje smorgasbord mesa, povrća i deserta, a u subotu navečer možete jesti sve što možete jesti s nogama od rakova, škampima, kamenicama i somom.

Adresa: 6880 Alabama Highway 5, Brent. Za više informacija idite ovdje.

Fotografija ljubaznošću restorana Charlie B 's

Blount: Charlie B 's Restoran: Oneonta

Restoran Charlie B's - poznat i kao Charlie B's, "mjesto za ručak" - nudi rotirajući izbor mesa i povrća koji uključuje goveđe savjete i pirinač, pržene pileće jetre, svinjske kotlete, zelje od repe, dinstane rajčice, makarone i sir i smeđa tepsija.

Adresa: 300 Sixth St. South, Oneonta. Za više informacija idite ovdje.

Fotografija ljubaznošću Hilltop Grilla

Bullock: The Hilltop Grill, Union Springs

Tradicija okruga Bullock od 1949. godine, The Hilltop Grill - ili "The Grill", kako je uobičajenije poznato redovnim posjetiteljima - najpoznatiji je po roštilju, ali jelovnik uključuje i hamburgere, sendviče i salate.

Adresa: 18627 US Highway 82, Union Springs. Za više informacija idite ovdje.

Fotografija ljubaznošću kuće Bates iz Turske

Batler: Kuća Bates iz Turske, Greenville

Omiljena stanica putnika vezanih za plažu koji su krenuli prema jugu na I-65-kao i onih koji su krenuli prema sjeveru na putu kući-turska kuća Bates postoji od 1970. godine, kada je taj dio međudržave između Montgomeryja i Mobilea završen . Na jelovniku su cijelo vrijeme ćuretina, uključujući sendvič s dimljenim puretinom na lepinji od susamovog sjemena i staromodnu večeru od pečenog puretina s preljevom od kukuruznog kruha i umakom od brusnica. Zato nemojte očekivati ​​da ćete dobiti hamburger.

Adresa: 1001 Fort Dale Road, Greenville. Za više informacija idite ovdje.

Fotografija ljubaznošću Classic On Noble

Calhoun: Classic On Noble, Anniston

Nakon što su vodili uspješan ugostiteljski posao pod nazivom Classic Catering, kulinarski tim Davida i Cathy Mashburn sa suprugom otvorio je svoj restoran Classic On Noble u 123-godišnjoj zgradi Levyja i Clarka u centru Annistona. Na meniju za večeru nalaze se veliki kolačići od rakova u Marylandu, aljaški losos na žaru i škampi i zdrob s potpisom Classic On Noble.

Adresa: 1024 Noble St., Anniston. Za više informacija idite ovdje.

Fotografija ljubaznošću Milano 's Grille

Komore: Milano 's Grille, Valley

Grčki imigrant John Couscos otvorio je svoj prvi restoran u Atini, Tenn., 1976., a restoransko poslovanje na kraju je odvelo njega i njegovu suprugu Pam u mali grad Valley u istočnoj Alabami, gdje su otvorili Milanovu rešetku. Na jelovniku inspiriranom Italijom i Grčkom nalaze se piletina u grčkom stilu, žiroskop, domaća lazanje i teleći parmezan, kao i kućni specijaliteti poput fettuccine alfredo, kajunske pileće tjestenine i škampi od škampa.

Adresa: 373 Fob James Drive, Valley. Za više informacija idite ovdje.

Fotografija ljubaznošću Mountain Parkway Grilla

Cherokee: Mountain Parkway Grill, Leesburg

Smješten uz autocestu 68 između Collinsvillea i Leesburga, Mountain Parkway Grill je restoran prilagođen porodici, s jelovnikom koji uključuje odreske i kotlete na žaru, prženu piletinu i soma, roštilj sa svinjskim mesom i narezanu pršut, kao i dječji jelovnik koji uključuje piletinu prsti i sendviči sa sirom na žaru. Otvoreno samo četvrtkom, petkom i subotom.

Adresa: 85 Overlook St., Sand Rock. Za više informacija idite ovdje.

Fotografija ljubaznošću Bertolone Italian Cafe

Chilton: Bertolone Italian Cafe, Clanton

Bertolone Italian Café je relativno novi restoran iz Sonie Bertolone iz Joe's Italian Pizza, Pasta & amp Caffe u Alabasteru. Jelovnik je inspiriran receptima koje je prenio Sonjin pokojni otac, Giuseppi "Joe" Bertolone, koji je umro 2013. godine, a uključuje klasična talijanska jela kao što su lazanje, parmigiana od patlidžana, fettuccine alfredo i špageti i polpete.

Adresa: 605 Second Ave. North, Clanton. Za više informacija idite ovdje.

Fotografija ljubaznošću Ezell 's Fish Campa

Choctaw: Riblji kamp Ezell 's, Lavaca

Komercijalni ribar Charles Agnew Ezell Jr. otvorio je Ezell's Fish Camp u kabini za pse na obalama rijeke Tombigbee 1954. godine, a više od 60 godina kasnije ljudi u blizini i daleko se okupljaju u gradiću Lavaca u okrugu Choctaw radi pečenog soma i šutke štenaca. Unutrašnji dekor sadrži stolove za piknik i ledene stolice sa jelenskim glavama i velikim ribama postavljenim na zidove i opuštajućim pogledom na rijeku na stražnjem trijemu.

Adresa: 776 Ezell Road, Lavaca. Za više informacija idite ovdje.

Fotografija ljubaznošću Big Mike 's Steakhousea

Clarke: Big Mike 's Steakhouse, Thomasville

“Big Mike” je Mike Cole, a on i njegovi prijatelji Scott Powell i Caine Conway udružili su svoje 30 -godišnje iskustvo u restoranu kako bi otvorili Big Mike’s Steakhouse u Thomasvilleu prije gotovo četiri godine. Prošle godine, Udruženje stočara Alabame primilo je to na znanje, odabirom nježne, sočne ribeye Big Mikea za najbolji državni odrezak. Ali Big Mike's ima više od odreska. Na jelovniku se nalaze i piletina teriyaki, ahi tuna, krakove od krakova te pržene i kamenice na žaru.

Adresa: 33215 US Highway 43, Thomasville. Za više informacija idite ovdje.

Fotografija ljubaznošću Cassinellija 's

Glina: Cassinelli 's, Ashland

Cassinelli's je mjesto na koje možete otići u Ashlandu kako biste uzeli kubanski sendvič, muffulettu, Ruben ili Philly Cheesteak, kao i njihove talijanske specijalitete za večeru.

Adresa: 83084 Alabama Highway 9, Ashland. Za više informacija idite ovdje.

Fotografija ljubaznošću Marie 's BBQ House

Cleburne: Marie 's BBQ House, Heflin

Stanica pored puta, samo s ove strane državne linije Georgia u blizini I-20, Marie's BBQ House je porodični restoran koji nije samo roštilj. Na jelovniku za brzo posluživanje nalaze se i prženi sendvič od piletine, kroasan od pileće salate, BLT i vrhunska podloga od rebara, kao i izbor salata.

Adresa: 1414 Almon St., Heflin. Za više informacija idite ovdje.

Fotografija ljubaznošću The Rawls

Kava: The Rawls, Enterprise

Smješten u povijesnoj zgradi Rawls u centru Enterprisea, The Rawls nudi jelovnik za večeru s regionalnim utjecajem i sezonski inspirisanim jelima koja uključuje predjela kao što su dinstani škampi s organskim zrnom i Conecuh kobasica, piletina pečena u pećnici s tikvicama od oraha i prokulicama, te sertificirani angus na žaru ribaj sa pireom od belog luka i pirjanim zelenilom. Izvršni kuhar i vlasnik Bill Schleusner odrastao je u Birminghamu, diplomirao na Američkom kulinarskom institutu u Hyde Parku, NY, a svoje kuharske vještine usavršio je radeći za kuhare iz Birminghama Franka Stitta u Bottegi i Chrisa Hastingsa u Hot and Hot Fish Clubu prije njega i njegovog supruga Daphne otvorila je The Rawls.

Adresa: 116 South Main St., Enterprise. Za više informacija idite ovdje.

Fotografija ljubaznošću George 's Steak Pit -a

Colbert: George 's Steak Pit, Sheffield

Kao glavni proizvod u Sheffieldu više od 60 godina, George's Steak Pit osnovali su 1956. originalni vlasnici George i Vangie Vafinis, a njihov sin Frank Vafinis nastavio je porodičnu tradiciju. Stara škola odreska sa svijećama i bijelim stolnjacima, George's nudi izbor odrezaka, kotleta, piletine i ribe, kao i predjela poput prženih kalamara, grčkih ćufti i kamenica Rockefeller. Omiljeni kućni ljubimac je George's Special Ribeye, odrezak od 12 grama, ručno izrezan koji se peče na drvetu od hikorija u Georgeovoj dobro začinjenoj jami.

Adresa: 1206 South Jackson Highway, Sheffield. Za više informacija idite ovdje.

Bob Carlton/[email protected]

Conecuh: Korpa sa škampima, zimzelen

U gradu prepunom lanaca brze hrane, Korpa sa škampima jedna je od nekoliko prvobitnih lokacija koja je otvorena u Gulf Shoresu 1993. A za gladne putnike vezane plažom to je siguran znak da se približavate Gulf. Na jelovniku se nalaze kuhani, prženi, na žaru i pocrnjeni škampi, kao i sirove kamenice, pržene kandže rakova i crveni pasulj i pirinač sa Conecuh kobasicom iz zemlje Conecuh.

Adresa: 64 Liberty Park Place, Evergreen. Za više informacija idite ovdje.

Fotografija Joey McClure

Coosa: Slijetanje u Parker Creek, Equality

An open-air restaurant and bar on the northwestern shore of Lake Martin, The Landing at Parker Creek is a lazy-day-on-the-lake dining destination that is accessible by car or boat. The made-from-scratch menu feature smoked wings, chicken or pork nachos, shrimp salad and barbecue sandwiches, plates and ribs, as well as a house-ground burger, a brisket Reuben, a bone-in Duroc pork chop and a hand-cut ribeye steak. You might also recognize the owner -- former Birmingham television and radio sportscaster Herb Winches. The Landing at Parker Creek is open Thursdays through Sundays during the lake season, which runs from spring to early fall. It reopens this year on April 21.

Address: Parker Creek Marina Road, Equality. For more information, go ovdje.

Photo courtesy of Ofelia's Italian Restaurant

Covington: Ofelia's Italian Restaurant, Andalusia

A quaint, off-the-beaten-path restaurant, Ofelia’s is open for lunch and dinner, with a menu that features such traditional Italian dishes as baked lasagna, chicken parmesan and spaghetti and meatballs.

Address: 401 River Falls St., Andalusia. For more information, go ovdje.

Photo courtesy of It Don't Matter Family Restaurant

Crenshaw: It Don't Matter Family Restaurant, Highland Home

Located just south of Montgomery on U.S. 31, It Don’t Matter Family Restaurant is open for breakfast, lunch and dinner seven days a week, offering a Southern-style buffet that features fried chicken, chicken and dumplings, potato salad, squash casserole, fried okra and cornbread. Guests may also order from a menu that includes burgers, sandwiches and steaks.

Address: 18700 U.S. Highway 331, Highland Home. For more information, go ovdje.

UPDATED at 10:12 a.m. CDT on Tuesday, Sept. 18, 2018, to correct address.

Bob Carlton | [email protected]

Cullman: Carlton's Italian Restaurant, Cullman

Carlton Stafford first opened a pizza place on U.S. 31 in Cullman in 1972, and 18 years later, Stafford rebranded his pizza business as Carlton's Italian Restaurant. Carlton's moved several times before settling in its current location in downtown Cullman in 2007. The Blaylock family bought the restaurant in 2009 and continues to own and operate Carlton's. The restaurant is best known for its signature lasagna and its thin-crust pizzas, but the menu also features Maine lobster ravioli, fettuccine carbonara, Tuscan pasta and cheese manicotti, as well as a selection of sandwiches that includes a Philly cheesesteak, a meatball sandwich and pimento cheese with bacon. Save room for a slice of cinnamon roll cheesecake for dessert.

Address: 208 Third Ave. SE, Cullman. For more information, go ovdje.

Photo courtesy of Hoppergrass

Dale: Hoppergrass, Ozark

Hoppergrass -- that’s “grasshopper” backwards, in case you were wondering -- offers a meat-and-veggie buffet during the week at lunchtime and a larger dinner menu on the weekends. Customer favorites include catfish and cheese grits and banana pudding for dessert.

Address: 129 East Ave. North, Ozark. For more information, go ovdje.

Bob Carlton | [email protected]

Dallas: Tally-Ho Restaurant, Selma

Tucked away in a residential neighborhood in the historic Civil War and Civil Rights battleground city of Selma, the Tally-Ho is one of those destination restaurants that you probably couldn’t find without benefit of a GPS or a friendly resident to show you the way. Believed to date back as far as the 1940s, the Tally-Ho still has its original log cabin entrance, and favorites on the surf-and-turf menu included French onion soup, fried Gulf crab claws and chargrilled ribeye steak.

Address: 509 Mangum Ave., Selma. For more information, go ovdje.

Photo courtesy of Wildflower Cafe

DeKalb: Wildflower Cafe, Mentone

This fun and funky little restaurant in tranquil downtown Mentone has a little something for everyone -- from carnivores to vegans. At lunchtime, you’ll find soups, salads, wraps, quiche and tomato pie, and the dinner menu features shrimp and grits, the Black ‘n’ Blue prime rib, and grilled or blackened wild-caught salmon. Sides include garlic smashed potatoes, roasted butternut squash and sautéed vegetables. And, oh, those desserts -- triple-layer carrot cake, peanut butter pie and strawberry- and/or chocolate-covered crepes.

Address: 6007 Alabama Highway 117, Mentone. For more information, go ovdje.

Photo courtesy of Our Place Cafe

Elmore: Our Place Cafe, Wetumpka

Open since 2001, Our Place Café offers a fine-dining experience in a quaint and casual small-town setting. The family-owned restaurant is housed in an old, two-story brick building, with dining available on both levels. The dinner menu includes New Orleans-style catfish filets, crab cakes, filet mignon and the restaurant’s signature Eggplant Delacroix, which is two fried eggplant medallions served over angel hair pasta and topped with sautéed shrimp and crab meat.

Address: 809 Company St., Wetumpka. For more information, go ovdje.

Photo courtesy of Fire Steakhouse

Escambia: Fire Steakhouse, Atmore

If you’re not the gambling type, you’ve likely driven right on by Atmore’s Wind Creek Casino & Hotel and you’ve never known that the property also includes an upscale steak and seafood restaurant that’s just right for a casual night out or for a special occasion. Seafood selections include a one-pound Maine lobster tail, Cedar Plank Atlantic salmon and a seafood pot pie with lobster, shrimp, scallop, crab and salmon. Steaks include a filet mignon, ribeye and New York strip, as well as prime rib. One of executive chef Peter D’Andrea’s signature dishes is the barbecue shrimp and grits with sautéed spinach, andouille sausage and butter sauce. Fire Steakhouse also has a location at Wind Creek in Wetumpka.

Address: 303 Poarch Road, Atmore. For more information, go ovdje.

Photo courtesy of Kati Thai Cuisine

Etowah: Kati Thai Cuisine, Gadsden

Since opening six years ago, Kati Thai Cuisine has become the to-go Thai restaurant for diners in the Gadsden area and throughout eastern Alabama. The unassuming restaurant is near Noccalula Falls, and customers sing the praises of the drunken noodle, a rice noodle sautéed with onions, basil and a choice of tofu, chicken or pork in a spicy chili garlic sauce. The pineapple fried rice -- jasmine rice stir-fried with chicken, shrimp, onion, bell pepper, carrots, pineapple, raisins, cashews and curry powder – is a popular chef’s special.

Address: 102 Eble St., Gadsden. For more information, go ovdje.

Ben Flanagan | [email protected]

Fayette: Sam's Smoke House, Fayette

After he’d had enough of politics, former Fayette County commissioner Sam Henderson decided to hop from the skillet to the smoker, so to speak, and opened his Sam’s Smokehouse barbecue joint in the mid-1990s in a cement block and wood-frame building on Columbus Street in downtown Fayette. Sam’s is famous for its hickory-smoked chicken wings and ribs, the latter of which are served dry with an optional mustard-based sauce on the side.

Address: 460 Columbus St., Fayette.

Photo courtesy of Taylor's Restaurant

Franklin: Taylor's Restaurant, Russellville

Taylor’s Restaurant is a family owned and operated meat-and-three that’s open weekdays for lunch and dinner. In addition to the daily specials, dinner plates include smoked chicken, barbecue, hamburger steak and catfish. Regulars rave about Dorothy Taylor’s made-from-scratch pies and cakes.

Address: 808 Ronnie McDowell Ave., Russellville. For more information, go ovdje.

Jared Boyd | [email protected]

Geneva: Zack's Family Restaurant, Slocomb

Zack's Family Restaurant in Slocomb is a sister restaurant of the Zack's in Dothan, which was recently named the winner of AL.com's statewide search for Alabama's Best Meat-and-Three. Although Zack's founders Zack and Dianne Whaley sold their Slocomb location to new owners last year, the menus are pretty much the same at both locations. Our Alabama's Best Meat-and-Three judges Haley Laurence and Jared Boyd raved about almost everything at Zack's, from the Southern hospitality to the country-fried steak. They were especially fond of the pear cobbler (pictured above), which is packed with so much gooey goodness that it's only available a couple of days a week.

Address: 160 West Slocomb St., Slocomb. For more information, go ovdje.

Image courtesy of PB's BBQ Lounge/Southfork Restaurant

Greene: PB's BBQ Lounge/Southfork Restaurant, Eutaw

PB’s BBQ & Lounge/Southfork Restaurant, they’re proud to say, is “where the food you eat can’t be beat,” and the soul food menu includes not only pulled pork barbecue, ribs and chicken, but also chicken livers, catfish and fried pork chops.

Address: 1085 County Road 208, Eutaw. For more information, go ovdje.

Birmingham News file | Frank Couch

Hale: Pie Lab, Greensboro

Befitting its name, Pie Lab began as a small-town social experiment when a group of fresh-out-of-college kids moved to the Black Belt and opened a pie shop in an old pool hall in the small town of Greensboro in hopes of bringing the community together over slices of pie. The college kids have grown up and moved on, but new owners Seaborn and Kelley Whatley have kept that vision alive, serving scrumptious pecan and lemon icebox pies, as well as lunch specials such as fried green tomato bacon panini and creamy tomato basil soup.

Address: 1317 Main St., Greensboro. For more information, go ovdje.

Kelly Kazek | [email protected]

Henry: Huggin' Molly's, Abbeville

Jimmy Rane, also known as the “Yella Fella” in those Great Southern Wood commercials, grew up in Abbeville, and he still has a nostalgic love for his hometown, much of which he has restored to look like it did when he a kid growing up here. That includes Huggin’ Molly’s, a small-town diner and ice cream shop named after a larger-than-life local legend who, according to lore, hid in the shadows and jumped out and hugged her unsuspecting prey. One of the favorite dishes on the menu is Mr. Tony’s Spaghetti, which is based on a secret family recipe passed down from Rane’s late father, Anthony J. Rane.

Address: 129 Kirkland St., Abbeville. For more information, go ovdje.

Photo courtesy of Hunt's Seafood Restaurant & Oyster Bar

Houston: Hunt's Seafood Restaurant & Oyster Bar, Dothan

One of the oldest restaurants in Alabama’s Wiregrass region, Hunt’s Seafood Restaurant & Oyster Bar started out in the 1960s as a three-stool oyster bar. Fifty or so years later, after several renovations and additions, it has grown into a full-service restaurant that seats about 200 guests. In addition to oysters, the menu features grouper, salmon, crab cakes and steaks.

Address: 177 Campbellton Highway, Dothan. For more information, go ovdje.

Photo courtesy of The Docks

Jackson: The Docks, Scottsboro

Part of Scottsboro’s Goose Pond Colony Resort, The Docks is a casual, family-friendly restaurant where guest may enjoy a view of the Tennessee River while they dine on seafood, steaks, chicken and burgers. In addition to the regular menu, nightly specials include prime rib, Alaskan snow crab leg and all-you-can-eat catfish. The restaurant’s signature dish is the shrimp and grits, made with jumbo Gulf shrimp, Falls Mill stone-ground grits and andouille sausage.

Address: 1165 Ed Hembree Drive, Scottsboro. For more information, go ovdje.

Tamika Moore | [email protected]

Jefferson: Highlands Bar and Grill, Birmingham

Inspired by the culinary masters of France but deeply rooted in chef-and-owner Frank Stitt's native Alabama, Highlands Bar and Grill has set the standard for fine-dining restaurants across the South since it opened in 1982. The number of distinguished Highlands alumni who have gone on to open restaurants of their own is almost as impressive as the list of accolades Stitt and his staff have accumulated over the past 35 years -- including being a James Beard Foundation Award finalist for the most outstanding restaurant in America for a record nine years in a row. Be sure to order the baked grits, a staple on the Highlands' menu, and save room for one of pastry chef Dolester Miles' delicious desserts. Miles, like server Goren Avery (pictured above), has been at Highlands since the restaurant opened, and she is a two-time James Beard finalist for the best pastry chef in America.

Address: 2011 11th Ave. South, Birmingham. For more information, go ovdje.

Photo courtesy of J's Country Squire

Lamar: J's Country Squire, Sulligent

Expect to be treated like family when you walk into J’s Country Squire, where proprietor Jay Mixon and his friendly staff serve steak and catfish with all the trimmings – baked potatoes, coleslaw and hushpuppies. Desserts include caramel pie, strawberry pie and hot fudge cake.

Address: 4551 U.S. Highway 278, Sulligent. For more information, go ovdje.

Photo courtesy of Odette

Lauderdale: Odette, Florence

Florence native Celeste Pillow learned the ropes of the restaurant business while living in Manhattan before she came home to open Odette about four years ago on North Court Street, a couple of doors down from Florence fashion designer/innovator Billy Reid's clothing store. With its downtown ambiance and inspired menu, it's no wonder that Odette – which Pillow named in honor of her paternal great-grandmother -- has fast become a favorite of Florence's creative crowd, from artists to musicians. Executive chef Josh Quick, who last year won the Alabama Seafood Cook-Off, puts a clever twist on the Southern food classics, including barbecue pork skins, deviled eggs with pimento cheese and bacon, cast-iron-seared pork loin and pork belly, and sautéed catfish with roasted root vegetables.

Address: 120 North Court St., Florence. For more information, go ovdje.

Photo courtesy of Dot's Soul Food Restaurant

Lawrence: Dot's Soul Food Restaurant, Hillsboro

Dorothy “Dot” Williams has been sharing her love for cooking with her satisfied customers for more than 15 years. Her Dot’s Soul Food menu features all the Southern essentials, including fried chicken, catfish, meatloaf, chicken and dumplings, collard greens, candied yams, fried okra, steamed cabbage and macaroni-and-cheese.

Address: 18152 Alabama Highway 20, Hillsboro. For more information, go ovdje.

Photo courtesy of Acre

Acre executive chef David Bancroft, a two-time semifinalist for the James Beard Foundation Award for best chef in South, brings a fresh, modern approach to classic Southern dishes at this rustic but sophisticated farm-to-table restaurant in the heart of downtown Auburn. Acre has its own vegetable garden on site, and Bancroft sources his meats and seafood from local ranchers and Alabama fishermen. The Acre menu, which changes depending on what's available and in season, features starters such as crunchy oyster lettuce wraps with pickled peppers and fried green tomatoes with Gulf crab and pimento cheese, and entrees such as roasted Gulf snapper with creamed popped corn and collard green dumplings and crispy chicken breast with spring peas and heirloom carrots.

Address: 210 East Glenn Ave., Auburn. For more information, go ovdje.

Photo courtesy of LuVici's

Limestone: LuVici's, Athens

Located in a former warehouse in downtown Athens, LuVici’s prides itself on its progressive Southern menu and its friendly, small-town hospitality. Executive chef Randy Missildine honed his culinary skills in Louisiana, where he got a crash course in Creole and Cajun cooking, and it’s reflected in his signature dish, the Bayou Skillet Chicken, which is a grilled chicken breast smothered with Creole cream sauce, andouille sausage and sautéed mushrooms. It’s one of the Alabama Tourism Department’s “100 Dishes to Eat in Alabama Before You Die.”

Address: 105 North Jefferson St., Athens. For more information, go ovdje.

Photo courtesy of Jake's Fish Camp

Lowndes: Jake's Fish Camp, Lowndesboro

An off-the-beaten-path treasure that overlooks the Pintlala Creek in rural Lowndes County, Jake's Fish Camp has been around since 1970. It's more of a beer joint and social club than a restaurant, but while you're shooting pool or throwing darts, the Jake's crew will be happy to serve you a cold beer or Coca-Cola and a burger or a barbecue, steak or hot ham-and-cheese sandwich. (No, there's not any fish on the menu.) Jake's Fish Camp is open weekends only, with live music on most of those nights.

Address: 125 Jake's Landing Road, Lowndesboro. For more information, go ovdje.

Photo courtesy of Tiger Pause Cafe

Macon: Tiger Pause Cafe, Tuskegee

Located on Tuskegee’s downtown square, the Tiger Pause Café is about five minutes from Tuskegee University and named in honor of the school’s Golden Tigers sports teams. Drop in for coffee or a smoothie, as well as sandwiches and the cafe’s popular hot dogs.

Address: 117 Westside St., Tuskegee. For more information, go ovdje.

Photo courtesy of Cotton Row

Madison: Cotton Row, Huntsville

Cotton Row is the flagship restaurant of chef James Boyce's Boyce Restaurant Group, which also includes Huntsville's Commerce Kitchen and Pane e Vino Pizzeria and Galley and Garden in Birmingham. Boyce and his wife, Suzan, opened Cotton Row on the Courthouse Square downtown in 2008, transforming a three-story brick building that dates back to 1821 into one of Alabama's top dining destinations for new Southern cuisine. The seasonal menu is constantly changing, but favorites include the oven-roasted Gulf red snapper and the herb-crusted Colorado rack of lamb. For dessert, try the peanut butter and jelly in phyllo, which was recently one of the "Most Amazing Eats in Alabama" by the Food Network.

Address: 100 Southside Square, Huntsville. For more information, go ovdje.

Photo courtesy of ruralswalabama.org

Marengo: The Red Barn, Demopolis

If you're traveling through Marengo County along U.S. 80, you can't miss The Red Barn because, well, it's a barn and it's bright red. Inside, the 60-some-odd-year-old barn looks like something out of the Old West, with creaky wooden floors and a wagon-wheel chandelier. The hearty menu features chicken wings, potato skins, fried pickles, pork chops, steaks and fried chicken, as well as seafood selections such as grilled salmon, fried oysters and fried, broiled or grilled shrimp.

Address: 901 U.S. Highway 280, Demopolis. For more information, go ovdje.

Photo courtesy of Toll Gate Cafe

Marion: Toll Gate Cafe, Hamilton

Toll Gate Café is a tribute to the town of Hamilton’s original name in 1821, when the Alabama Legislature set up the state’s first toll road and the community became known as Toll Gate. The café, which opened in 2014, features lunch daily specials such as creamy chicken and rice casserole and hamburger steak with gravy and onions, as well as chicken teriyaki stir fry and spicy chicken pasta at suppertime.

Address: 224 First Ave. SW, Hamilton. For more information, go ovdje.

Photo courtesy of Rock House Eatery

Marshall: Rock House Eatery, Guntersville

Located in an old, stone-built house that’s nestled among the trees, Guntersville’s Rock House Eatery has been serving its inspired Southern cuisine since 2009. The dinner menu features pasta, pizzas, steaks, chops, chicken and seafood, and at lunchtime, the signature sandwiches include the Rock Star, with slow-roasted sirloin and jalapeno slaw on a French roll, and the Rock House chicken salad, which is available on a croissant or wheat berry bread.

Address: 1201 Gunter Ave., Guntersville. For more information, go ovdje.

Photo courtesy of Dauphin's

Mobile: Dauphin's, Mobile

The latest dining venture from former Alabama and NFL football star-turned-restaurateur Bob Baumhower, Dauphin's puts the "up" in upscale dining, offering a breathtaking view of Mobile Bay from the 34 th floor of downtown Mobile's Trustmark Building. The name is an homage to the Port City's French founders ("Dauphin" was the title given to the heir to the throne of France), as well as to Baumhower's old NFL team, the Miami Dolphins. Executive chef Steve Zucker's menu features classic coastal dishes with Caribbean and Creole influences, including Ono Island tuna, pecan-encrusted fish, fried green tomato with Alabama shrimp, and Gumbo Z'Herb, Zucker's tribute to New Orleans chef Leah Chase's famous Holy Thursday dish, with greens, Conecuh Sausage, ham hocks and beef brisket in a seasoned pot liquor.

Address: 107 St. Francis St., Mobile. For more information, go ovdje.

Photo courtesy of David's Catfish House

Monroe: David's Catfish House, Monroeville

A Monroeville institution since 1986, David’s Catfish House was a favorite of “To Kill a Mockingbird” author Harper Lee, as well as out-of-towners hoping to catch a glimpse of the famously reclusive writer before she died. But it’s the catfish, cheese grits, coleslaw and hushpuppies that keep visitors and locals coming back. David’s, which has four other locations in South Alabama, also serves shrimp, oysters, steaks and burgers.

Address: 145 U.S. Highway 84, Monroeville. For more information, go ovdje.

Photo courtesy of Central

Montgomery: Central, Montgomery

Located in a 120-year-old former warehouse with exposed brick, 16-foot ceilings and gas lanterns, the aptly named Central is in the center of Montgomery’s downtown restaurant and entertainment district. Executive chef Brandon Burleson’s New Orleans and Caribbean influences help define the restaurant’s modern Southern menu, which features such dishes as herb-encrusted hickory salmon, chicken-fried quail stuffed with goat cheese and cornbread, and a Cajun-style fettuccine with crawfish, shrimp, scallops and Conecuh Sausage.

Address: 129 Coosa St., Montgomery. For more information, go ovdje.

Morgan: Big Bob Gibson Bar-B-Q, Decatur

Perhaps Alabama's most renowned barbecue restaurant, Big Bob Gibson Bar-B-Q goes back to 1925, when 6-foot-4 railroad man Bob Gibson started selling his soon-to-become-legendary smoked meat in his backyard. More than 90 years later, Gibson's grandson, Don McLemore, and McLemore's son-in-law, Chris Lilly, are the keepers of the flame. Their ɼue has won just about every award imaginable, including a record four grand championship at the Memphis in May World Championship Barbecue Cooking Contest. While most folks in Alabama think of barbecue as pulled pork or a slab of ribs, Big Bob Gibson Bar-B-Q is best known for its smoked chicken, which is cooked over hickory wood and then dunked in a mayonnaise-and-vinegar-based white sauce that Bob Gibson invented. Another customer favorite is the barbecue-stuffed baked potato, which comes loaded with butter, sour cream, shredded cheese, chives and crumbled bacon and is topped with your choice of chicken, turkey, pork or brisket.

Address: 1715 Sixth Ave. SE, Decatur. For more information, go ovdje.

Bob Carlton | [email protected]

Perry: The Shack, Marion

The Shack, a Perry County hangout not too far off U.S. Highway 5 in Marion, is best known for its burgers and barbecue, but the menu also includes such pub grub as catfish sandwiches, Philly cheesesteaks, chicken wings and jalapeno poppers. Wednesdays are “Oyster Night,” with raw, grilled and fried oysters by the dozen.

Address: 20555 Alabama Highway 183, Marion. For more information, go ovdje.

Photo courtesy of Barrigas Grill

Pickens: Barrigas Grill, Reform

This Mexican restaurant on U.S. Highway 82 in Reform offers a fairly extensive menu that features fajitas, burritos, tacos, nachos, quesadillas and salads, as well as specialty dishes such as stuffed poblano peppers, ranchero shrimp and grilled fish.

Address: 402 First Ave. East, Reform. For more information, go ovdje.

Photo courtesy of Sister's Restaurant

Pike: Sister's Restaurant, Troy

Siblings Pat Rogers and Geraldine Umbehagen opened their down-home restaurant on U.S. 231 in Troy 20 years ago, and the daily lunch menu features such dishes as baked chicken, fried pork chops and country-fried steak. Sisters’ also offers a country buffet on Thursday nights and Sundays after church, as well as a seafood buffet on Friday nights. If you still have room for dessert, the banana pudding is legendary.

Address: 13153 U.S. Highway 231, Troy. For more information, go ovdje.

Photo courtesy of Jon Boy's Smoke House

Randolph: Jon Boy's Smoke House, Roanoke

In business for nearly 20 years, Jon Boy’s Smoke House is mainly known for its barbecue, including pork plates and sandwiches, ribs and chicken, all smoked with locally cut pecan wood. The menu also features ribeye steaks, hand-pattied burgers, fried catfish, grilled and fried shrimp and fried oysters, as well as weekday lunch specials such as fried chicken, spaghetti and chicken and dressing.

Address: 102 Lafayette Highway, Roanoke. For more information, go ovdje.

Photo courtesy of Thai Thai Cuisine

Russell: Thai Thai Cuisine, Phenix City

Tucked away in a strip shopping center off the East 280 Bypass, Thai Thai Cuisine is a favorite of diners in search of authentic Thai cuisine in the Phenix City area. The comprehensive menu features spring rolls, Thai dumplings, drunken noodles, pineapple fried rice and a variety of curry dishes, as well as house specialties such as the Golden Temple Duck and Choo Chee Salmon.

Address: 1112 East 280 Bypass, Phenix City. For more information, go ovdje.

Photo courtesy of Fox Valley Restaurant

Shelby: Fox Valley Restaurant, Maylene

Fox Valley Restaurant, now approaching its 27 th year in business, is a hidden culinary gem in the small Shelby County town of Maylene. Regulars rave about the crab cakes, which the Food Network calls one of the "Most Amazing Eats in Alabama" and are available as both an appetizer or an entrée.

Address: 6745 Highway 17, Maylene. For more information, go ovdje.

UPDATE: Fox Valley Restaurant closed on June 24, 2017.

Photo courtesy of Casa Del Sol

St. Clair: Casa Del Sol, Springville

Casa Del Sol means “House of the Sun,” and this popular Mexican restaurant on U.S. 11 has brought a lot of sunshine to diners in the Springville area. Included among the nachos, tacos, burritos and quesadillas are such house specialties as the Guerrero Pizza Quesadilla (two flour tortillas stuffed with grilled chicken or steak, chorizo, refried beans, grilled onions and shredded cheese), Tacos de Pescado (fish tacos with grilled tilapia, avocado, lettuce, cheese and pico de gallo), and Palmeras (grilled chicken or steak with onions and bell peppers, served over Mexican rice and topped with queso).

Address: 6468 U.S. 11, Springville. For more information, go ovdje.

Bob Carlton/[email protected]

Sumter: Touch of Home Bakery, Livingston

Known for miles around for its freshly baked breads, cakes, pies and pastries, Touch of Home Bakery in Livingston serves breakfast and lunch five days a week. The daily lunch specials -- all of which are served with the bakery’s house-made rolls -- include meatloaf, lasagna, fried catfish, poppy seed chicken, roast beef, taco salad and chicken pot pie. By all means, get a caramel cake, peanut butter pie or loaf of sourdough bread to take home with you.

Address: 90 North St., Livingston. For more information, go ovdje.

Photo courtesy of Buttermilk Hill Restaurant and Bar

Talladega: Buttermilk Hill Restaurant and Bar, Sylacauga

The old South meets the new in this quaint and comfortable restaurant that’s located in a more-than-century-old Victorian house in downtown Sylacauga. The dinner menu features Gulf shrimp and grits, New Zealand rack of lamb and oven-roasted chicken with goat cheese cream.

Address: 300 East Third St., Sylacauga. For more information, go ovdje.

Photo courtesy of SpringHouse

Tallapoosa: SpringHouse, Alexander City

A fine-dining establishment in a rustic setting, SpringHouse is nestled on a hilltop in the Russell Crossroads development near Lake Martin, where Rob McDaniel, a five-time semifinalist for the James Beard Foundation Award for best chef in the South, has been serving his progressive Southern cuisine since the restaurant opened eight years ago. "As with a lot of the stuff this building represents -- in preservation and Southern culture and everything that we are proud to have as our background -- that's what I would like to represent with the food," McDaniel says.

Address: 12 Benson Mill Road, Alexander City. For more information, go ovdje.

Photo courtesy of Chuck's Fish

Tuscaloosa: Chuck's Fish, Tuscaloosa

Chuck’s Fish is named for the late, great Charles “Chuck” Morgan II, who grew up in Mountain Brook and earned his undergraduate and law degrees from the University of Alabama before he went on to a long and influential career as a civil rights lawyer who was absolutely fearless in challenging the Southern white establishment. Although he really wasn’t much of a fisherman, Morgan once reeled in a 30-pound king mackerel to win a fishing tournament with his buddy and fellow civil rights champion Julian Bond. That big fish became known as “Chuck’s Fish.” So in 2006, when Morgan’s son, restaurateur Charles Morgan III, opened an upscale seafood restaurant in downtown Tuscaloosa, he just had to call it Chuck’s Fish. He has since opened a location in Birmingham and one in Mobile. And now that you know the story behind Chuck’s Fish, here are a few of the dishes you can expect to find on the menu: parmesan-crusted grouper, sautéed red snapper, blackened fish tacos, stuffed shrimp and crab cakes, plus grilled ribeye and paneed chicken for landlubbers. The sushi bar features nearly 40 different sushi rolls, including the Roll Tide, with eel, avocado, cucumber and smoked salmon. No wonder Chuck’s is one of Nick Saban’s favorite restaurants and the place where he takes his top recruits to eat when they come to T-Town for their official visit.

Address: 508 Greensboro Ave., Tuscaloosa. For more information, go ovdje.

Photo courtesy of Black Rock Bistro

Walker: Black Rock Bistro, Jasper

A white-tablecloth restaurant in a blue-collar town, the cozy, 75-seat Black Rock Bistro brings a taste of New Orleans to Walker County, where chefs and co-owners Greg and Lindsey Kilgore, who met while attending culinary school in Birmingham, relocated after leaving the Big Easy on the eve of Hurricane Katrina in 2005. Their Cajun- and Creole-influenced menu features Louisiana redfish, fried or blackened Delta catfish, crawfish pie and Lowcountry shrimp and grits. The signature dish is Catfish Pontchartrain, a breaded catfish filet stuffed with Gulf shrimp and andouille sausage and finished with a Creole pan sauce.

Address: 313 19 th St. West, Jasper. For more information, go ovdje.


Woodford Reserve Bourbon Sorghum Vinaigrette // Bourbon Barrel Foods // Louisville, KY

Sure, Bourbon from a glass is pretty damn good, but have you tried it on Bibb lettuce? Well, a purebred Kentucky native offers up as good a reason as any to spike your salad. Made in Louisville, this dressing contains pure Kentucky sorghum syrup, a labor intensive southern staple similar to molasses — that has been cultivated by family mills in the south since the 1850’s. The sweet complexity of sorghum is mixed with Woodford Reserve, apple cider vinegar and tabasco assuring bbq guests will show up for the steak but leave talking about the salad.

Bacon Bourbon Baked Beans Recipe Here


Sadržaj

In the first round, two guests, often a celebrity chef and a friend of Flay, introduce two contestants who cook for 20 minutes against each other using an ingredient chosen by Flay. The guests then determine who cooked the better dish and will face Flay in the second round. The winning contestant then chooses a dish for both the contestant and Flay to cook in the second round which lasts for 45 minutes. The winner of the second round is determined by three judges in a blind taste test. Through 334 competitions, Bobby Flay's win-loss record is 210–124 (a 62.9% win percentage).

The presentation of Beat Bobby Flay borrows from boxing matches, with a bell rung to indicate the start of rounds and mild or humorous trash talking by Flay, competing chefs and guest judges. During both rounds, the celebrity judges will periodically walk into the cooking area to talk to each chef about their strategy in the second round, they will also make light-hearted attempts to distract Flay. At the end of each episode, if the contestant wins, then he or she gets to tell everyone that they Beat Bobby Flay. If Bobby wins, he talks about the contestant's loss.


Moravian Sugar Cake

1 medium-size russet potato (about 8 oz.),
peeled and cut into 1-inch pieces

1 (1/4-oz.) envelope dry active yeast

1/2 kašičice. plus 1 cup sugar, divided

1/2 cup warm potato water (100º to 110º)

1/2 cup shortening

1/4 cup butter, softened

1 tsp. soli

2 velika jaja, umućena

3 cups all-purpose flour

1 cup butter, cut into 1/8-inch slices

1 šolja čvrsto upakovanog svetlo smeđeg šećera

2 kašičice. ground cinnamon

1. Place potato in a small saucepan, cover with water to depth of 1 inch, and simmer, covered, for 15 minutes or until tender. Drain well, reserving cooking water. Force potato through a food mill or ricer into a small bowl, or max as smooth as possible with a fork. Measure out 1 cup of potatoes, and stir in 2 Tbsp, cooking water. Cover and keep warm.

2. Dissolve yeast and 1/2 tsp. sugar in warm potato water let stand 5 minutes or until mixture bubbles.

3. Combine potatoes, remaining 1 cup sugar, shortening, 1/4 cup butter, and salt in a large mixing bowl stir until shortening melts. Umiješajte smjesu kvasca. Cover and let rise in a warm place (80º to 85º), free from drafts, 1 1/2 hours or until spongy.

4. Stir in eggs and flour to make a soft dough. Shape dough into a ball. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (80º to 85º), free from drafts, 2 hours or until doubled in bulk.

5. Turn dough out onto a lightly floured surface knead 5 minutes or until smooth and elastic. Pat dough evenly in a greased 13- x 9-inch baking pan. cover and let rise in a warm place (80º to 85º), free from drafts, 45 minutes to 1 hour or until doubled in bulk

6. Preheat oven to 375º. Deeply dimple surface of dough with your thumb or the end of a wooden spoon. Tuck buts of butter into the dimples. Stir together brown sugar and cinnamon in a small bowl sprinkle evenly over dough and down into dimples.

7. Bake at 375º in center of oven for 20 minutes or until browned and cooked through. Let cool 5 minutes before serving.


Alabama Road Trip: Getting Loved Up All Over the Cotton State

It all started with an innocent conversation. My friends Karen, Clare and Phyllis, and I were talking about Rural Studio, the off-campus undergraduate architecture program at Auburn University that’s builds affordable housing out of recycled materials in one of the most impoverished counties in Alabama. I’ve been fascinated with their work for years and got to visit as part of the Serenbe AIR (Artists in Residence) board. Karen, Clare and Phyllis said they’d love to see it.

I said, what are we waiting for? Let’s go to Alabama. And if we’re going to go to Alabama, let’s stop in Birmingham. And if we’re going to stop in Birmingham, we absolutely have to have dinner at the Hot and Hot Fish Club. And if we’re going to do that, we should have drinks with chef/owner Chris Hastings first.

They were, as you might imagine, sold.

So we headed out bright and early one morning. Shortly afterwards, the “check engine” light came on in Karen’s car, so we made a short pit stop. But we can have fun anywhere—even a Ford dealership in Opelika, Alabama.

When we got to Newbern, where Rural Studio is located, we stopped at a little grocery store that’s the only thing for miles and miles. In the back, someone had opened a restaurant and we decided to have lunch. Karen and I split a Gorilla burger—a hamburger topped with onion rings, more onion, cheeses, lettuce, tomato and a really funky cole slaw. God, it was delicious.

We toured through Newbern and saw the unbelievable impact Rural Studio has made on that community. The Newbern Library. The 20K houses. Such inspiring, humbling work.

Then we were off to Birmingham. We had drinks with chef Chris Hastings then toured the city a bit until it was time for our 6:30 reservations at Hot and Hot. When we were seated, Chris came out and asked, “Is there anything you won’t eat?” We said no. He said, “Okay, we’re getting ready to love y’all up.” And then food started coming and didn’t stop. For hours.

He sent out his signature dish—the Hot and Hot tomato salad with field peas, fried okra and bacon—and added shrimp to it. He sent out charcuterie plates filled with chicken rillettes, duck prosciutto, coppa, head cheese and bresaola. But my favorite—and even as I’m thinking about it I can still taste it—was the lardo butter. It was part of his butter plate that came with honeysuckle and beef butter, but the lardo. Oh God, the lardo. It was pure animal fat that he’d run through a fine mill grinder and then whipped. It was air. Pure air.

Six-thirty on a Tuesday night in Birmingham and the restaurant was jammed, which is such a testament to Chris’ talent. The ladies and I ate. And drank. And we laughed so much that the woman at a table near us kept turning around giving us the Look of Death, but Chris couldn’t have cared less. “The greatest compliment you can give a chef is to come in, really understand what we’re trying to do, appreciate the food and fill our dining room with laughter,” he said. And so we kept on going.


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