Pat Mahomes: The Winter Soldier

OBX: A Culinary Road Trip

As of this post, consider GRG reopened. I can’t promise daily updated content, but recent events have pushed me away from writing as a profession (but I still remain in journalism) and I’ve rediscovered the itch to bang out words on a keyboard using fact-based opinions and observations.

It only felt appropriate to begin again with a trip my family and I recently made to Outer Banks, North Carolina.

I had heard great things about the culinary minds of eastern North Carolina. Once on the beach, some places lived up to the hype, and some didn’t. Either way, I decided to rank my meals (that weren’t cooked up at home or in someone else’s beach house) from bottom to top.

Without further adieu, the Best Places for Your Stomach in Outer Banks, according to me.

6.) PLACE: Coastal Cravings. Duck, North Carolina

MEAL: Snow crab legs, one pound

This is last, partially from my own doing. When headed to the beach, I crave seafood. Shrimp first, crab legs second. Always. I’ll cover the former later, but as far as the latter is concerned, tackled that at Coastal Cravat well-priced, dress casual seafood spot connected to a gas station in Duck, the town we stayed in.

Getting back to the whole “my own doing” part: I ordered one of the few things that, if you want something specifically prepared by a chef at a good restaurant — which Coastal Cravings is — you aren’t going to get with much flair. The crab, the butter sauce, the lemon, the end.

I spent the better part of the meal cracking and pulling and dunking, and was underwhelmed by a place that was featured on Diners, Drive-Ins and Dives (Google it if you don’t watch Food Network.)

The legs had no seasoning, the sauce was at least 80-percent actual butter (not butter sauce) and, while boiling crab legs are soft by nature, these were almost too soft.

It was our first meal of the vacation. It would get better.

5.) PLACE: The Paper Canoe, Duck, North Carolina

MEAL: Appetizer – Chef’s Lobster salad. Entrée – Oven-roasted chicken thighs with a pan sauce demi-glaze, seasoned green beans and three cheese macaroni and cheese. Dessert – Coconut crème brulee.

My wife and I found this place by chance on a drive up the island. The name (seriously, The Paper Canoe is a great name for either a restaurant or a publishing company) caught our eye and the menu hooked us. Though, admittedly, it was a little pricey when it came to the entrées.

With the wallet in mind, I turned my sights to the Chef’s Lobster Salad (pictured below), which was solid. Great texture, sweet flavor.

Then the oven-roasted chicken (good price for the portion) partly because, also, I was getting a little tired of seafood. The green beans were nothing short of perfect. Seasoned with parmesan cheese in generous chunks. The three cheese mac-and-cheese was great because, well, it’s not tough to make good mac-and-cheese if you pile on the good cheeses. In this case, they seemed like parmesan, provolone and Swiss.

But the chicken itself was bland. The demi glaze saved it somewhat with a sweet tanginess to it. Maybe that’s what the chef was going for. But it wasn’t something I was interested in.

The dessert made it all better though (thanks to my wife’s mother ordering it and splitting it with me.) The candied sugar on top gave way to a great coconut creaminess that was helped by the whipped cream — but what doesn’t get a boost from whipped cream?

Overall, the meal was basic, but the flavors, however simple, weren’t executed properly.

4.)  PLACE: Outer Banks Brewing Station, Kill Devil Hills, North Carolina

MEAL: Shrimp Po-Boy and fries with a flight of four beers.

In all honesty, this meal was about the beers. OBBS is the first wind-powered brewery in the nation and there’s always something cool about visiting the place where something “first” occurred — which is also probably why it’s a quarter-mile from the Wright Brothers Memorial Museum and Park in Kitty Hawk.

The meal started with the flight — light to dark, Olsche Kolsche, Lemongrass Wheat Ale, Naked Saison, Shipwreck Porter. All great beers in their own right, all made by harnessing the wind gusts the nearby Atlantic Ocean has to offer (which are gathered by a 93-foot turbine, the tallest structure on the island.)

The Po-Boy was as good as expected. The shrimp was fried and in a huge portion, with the garlic aioli mayo (the green sauce you see below) just added to the flavor. The cabbage portion was a bit heavy, but nothing I couldn’t scrape off. The hoagie roll held it all together and the juices stayed inside the bun, helping get the full taste.

Yes, it was about the beer. But it wasn’t all about  the beer at the end. And I got a sweet shirt.

3.) PLACE: The Fat Tuna Grill, Williamsburg, Virginia

MEAL: Shrimp and cheese grits with Tasso gravy.

This meal set off our trip. We stayed a night in the Virginia bay area, taking in Colonial Williamsburg on the Fourth of July and trying to find a good dinner spot. My wife found the Fat Tuna Grill and although the name was intriguing, the food was better.

Shrimp and grits is a southern staple, but it gets better as you get nearer to the ocean in the southeastern United States. If done right, science (probably) has proven a man can survive on alone for six years. Though that’s just a rough estimate.

I liken grits in America to risotto in Italy. The dish has to be cooked perfectly to work. If undercooked, the grits can be hard. Undercooked? Grits are soupy. Fat Tuna got them perfect. Mixed with the right amount of cheese and these are some grits that would be in my Top 5 all time (nothing tops my Nanny’s grits, though. Ever.) The shrimp was thick and lightly-seasoned.With the cheese grits mixing so well with the shrimp, there was no real need for excess spices.

The Tasso gravy was basically a dipping sauce for the shrimp, which I eventually mixed into the grits and provided a tart zing to add to the thick zest of the grits.

Good culinary experiences can be simple sometimes. This was one of those times.

2.) PLACE: Central City Café, Huntington, West Virginia

MEAL: Whatta Burger — Cheeseburger with mushrooms, bacon and provolone cheese.

If you know me, you know I have a slight obsession with Diners, Drive-Ins and Dives on Food Network. When my wife, Rachael, discovered that on the way home from Outer Banks there was a diner that had been featured on the show, we had to stop (it helped that it was right off Interstate 64 near the Kentucky-West Virginia border).

Central City Café is a quaint 20-or-so table spot in what seemed to be old downtown Huntington, with a number of small antique shops around it.

The inside of the restaurant was filled with various items marking the history of the town, from Marshall University to Army regiments from the area. It was fun to see, even though the café had only been around since 1993.

The food though, took my mind off anything else about the area the second it arrived. I got the Whatta Burger — your basic giant cheeseburger with mushrooms, provolone cheese and bacon — and judging by what you see in the photo below, you can guess it filled my stomach easily. The burger was perfectly cooked at medium (best for ground beef, I think) and all the juices were captured by the vegetables and bun.

It made for a happier trip across Kentucky back to the homeland. And was a perfect end to my own culinary adventure.

1.) PLACE: Tortuga’s Lie

MEAL: Pork Antonio, parmesan-seasoned green beans and garlic mashed potatoes

This was far-and-away the best piece of culinary erotica I had on our trip. I had never heard of the restaurant before my wife informed me that I was meeting her and her family there 30 minutes before getting there.

After finding to place (GPS took me to a totally different address) we survived an hour-long wait to get in, at which point I discovered this would be, at the time, our second spot where Guy Fieri graced the door and the kitchen.

Of course, that factoid became irrelevant once I got my order of Pork Antonio in front of me.

The bone-in pork chop was perfectly cooked — medium, the best way to treat white meat — and seasoned so well that to touch it with salt, ketchup or any other type of sauce or added spice would be a crime. The green beans were so good that less than a week later, I would attempt to replicate them in my own kitchen. I failed. As for the garlic mashed potatoes: creamy, well-seasoned. Everything they should be.

I could sit here and say that all the meals I enjoyed were great, but that would be a lie. And given the name of the restaurant from which I got my best dinner, that would be sacrilege. I can’t tell a lie about a meal that was so good.

A special shout-out to Duck Donuts, our first meal upon arrival in Duck, N.C. Sure they’re simple breakfast food, but these were arguably the best doughnuts I’ve ever had — warm, fresh dough and creamy frosting.

If you’re in the area, wait in line, order a pack of six with a maple bacon glaze as part of that and thank me later.

 

 

A Mexican mash-up, perfected

I’m a huge fan of throwing things together when it comes to food. During Thanksgiving, mashed potatoes, gravy, turkey, green beans and dressing normally become MashGravTurkGreBeanDressing on my plate.

So imagine my joy when I found that sort of creation on a recent visit to Cantina Laredo in the  Migas Con Huevos.

EggBacoTortiPeppers?

The combination of scrambled eggs, bacon, tomatoes, onions, sauteed tortillas and jalapeno peppers makes for a perfect dish for anyone who appreciates a great mash-up. The mashed red potatoes can be added into the fray for more tastes. The more tastes, the better, really.

You can add in the cinnamon-sugar fried tortilla and fruit to the mix. But I wouldn’t recommend it. I mean, there are some lengths one doesn’t need to go with mash-ups.

The best burger in Little Rock. Period.

The title of best burger in a city is a tough cross to bear. First of all, it’s subjective. Not everyone can agree on what the best of anything in a city is, unless it’s a singular thing that only comes from one place. Normally, the best you can ask for is for most to agree, then one can assume that whatever the “best” is, it’s pretty damn good.

That’s exactly the case of the Midtown burger.

Since moving to Little Rock in 2010, I’ve eaten at a ton of great establishments. But a rundown dive in the heart of  downtown Little Rock has arguably the best burger in the town — yes, that includes when you’re sober. Actually, the culinary art that is a Midtown burger demands your full and clear-minded attention.

There really isn’t an art to it. It’s just good, and no one can quite figure out why. Even when you watch it being made, nothing is put on it outside of the norm to set it  apart. But when you take that first bite, you know you’ve got something special on your pallet.

I decided it had been too long since I had one of these God-sent creations, so when some friends and I gathered for $2.50 PBR tall boys (another delicacy only found within the city limits at Midtown) I ordered one along with my first cold beverage of the night. With pepper jack cheese.

One burger to trump all burgers in Little Rock.

The burger is a standard meat patty with seasoned salt on it. Despite the appearance of Midtown — it’s a shotgun-style dump, but that’s a big part of its appeal. It did make Esquire’s Top 100 bars in America, after all — the lettuce, tomato and onions are fresh, cold and crisp. The bun is slightly toasted. I’d say that you get your choice of condiments, but  honestly, the experienced bartender making the burger on the bar-back grill chooses for you, seemingly by your cheese. American usually gets mustard, pepper jack gets mayonnaise. You won’t argue these selections.

It’s served by itself (I’m not even sure there’s anything else on the menu) in a basket, cut in half for convenience. Every bite is juicy and full of flavor. The fact thatthe bartenders refuse to tell you if any secret ingredient is used is almost endearing, though they say there isn’t one.

My guess? It’s in the old flat grill they’re made on. It’s trapped in the flavors of so many previously-made burgers over time, that it gives all their taste to us, like departed souls teaching us life lessons from the Great Beyond, in a glorious swell of meat and cheese.

The thing it, as you’re finishing it, you tend to stop caring what makes it taste so good, and end up just being fortunate that you were able to eat it.

The breakfast fix we have to have, again

Yup, we hit The House again. And this time, my palette called for something sweet.

So what was it this time? The Arkansas Pecan French Toast.

Don’t judge. This place is that good.

Three pieces of pecan-glazed toast with a side of fried potatoes and fruit. Hey what’s not to love?

I can’t say much else about this place that hasn’t already been said. It’s awesome, the ambiance is perfect and it’s food just fits. There’s a reason it’s still in business.

One of these days, maybe my posts will convince you to try it.

Hash-ing out the situation

If you read most of my in-frequent posts, you know that my wife and I are big fans of the area dining joint “The House”.

There’s a two-part answer as to why this is. One, because they provide excellent food and service whenever we eat there. Second, they have A TON of Groupons. Seriously, I’m guessing they rake in 50-percent of their profits from that arrangement.

Well, a few weeks ago, brunch at that location called us on a rainy morning (about the same time that I found out kickball was cancelled. Damnation.), so we heeded the call.

I’m normally the type of breakfast eater that orders on feel. Some days, I feel salty cuisines. Eggs, bacon, toast. Some days, it’s the sweetness of pancakes and orange juice. Well, I was a bit conflicted this morning. So what did I do? I split the difference.

The Sierra Hash, with a side of fruit.

There’s deliciousness under all that. And on top, too.

The hash itself consisted of pepper jack cheese, grilled onions and chopped Chorizo with two poached eggs, garnished green chiles and sour cream. That all served with the fruit side and wheat toast.

The portion itself was good. Not too little and not overpowering in terms of how much one can stomach on a Sunday morning. All the flavors worked well together. And if you found yourself taking in too much saltiness in a few bites, the fruit offset it with the sweetness of cantaloupe, melon and pineapple.

When I enter The House, I always ask myself why we come here so often. When I leave, I have my answer.

Salads that come with meat. It’s better than your salad.

Salads. Rabbit food? Sure. But, admittedly, they accent other meals well. Both as an appetizer and as a side item to a main course.

Then you visit ZaZa’s and order a Steakhouse.

Now, full disclosure, I’ve had this pillar of omnivorous excellence before. Twice, actually. But on this day, I was smart enough to take a photo to share with the world.

It really starts when you order it. It almost feels rebellious to walk into a place that specializes in greens and other vegetables and say “I want the almost-exact opposite item you have on the menu” or in other words, just say “Steakhouse”. (In fairness, there is a grinder and several great wood-fired oven pizza options on ZaZa’s menu.)

So you do it. And it’s great to hear the cashier yell to the back to fire up a sirloin, along with sauteing some onions and mushrooms.

After they throw it in with the spinach, lettuce and grape tomatoes, you get this.

Wipe that droll off your chin.

The side of dressing isn’t exactly necessary because of all the flavor already in the bowl — which is brought out to you, a nice touch — but the in-house ranch does add a bit more of an accent. If you don’t finish the whole thing, that’s on you and you need help.

Also, you can’t really go wrong with the house-made gelato as a small dessert. Today? It’s raspberry.

It’s winking at you.

Never avoid the classics

There comes a time in a man’s life when he’s faced with an easy decision.

You read that right.

It’s a time when, the answer is staring him right in the face, and he just knows. When he decides on the car he wants, the job he wants, the woman he wants to marry (well, most of those were easy for me).

When the wife and I hit Local Lime for dinner with her parents on her birthday weekend, the answer to “what do I want” picked me out and slapped me dead on the face. And the answer was labeled “Bacon Shrimp”.

You also read that right.

It’s been long-documented my affinity for bacon-wrapped shrimp — just look at the banner of this blog, or the “About Me”. I never had seen it on a menu, though.

Now, I was able to find out how the sophisticated type do bacon-wrapped shrimp. Well, here’s how.

The menu laid it out like this: Grilled bacon wrapped shrimp skewers with chipotle salsa. served with black beans & cilantro lime rice. (And it’s gluten free!)

Is that you, Ron Swanson? It’s me, David.

It was just as glorious as you’d imagine. The shrimp, though with no tail, was great, juicy with tons of flavor. The bacon was cooked after it was placed on the shrimp, as you could tell by pulling apart the pieces that were side-by-side on the skewer. It’s not ideal for me, as I like a fully-cooked strip of bacon, but nothing one can’t look past.

The black beans, while I’m not a huge bean guy, were good when mixed with the cilantro-lime rice, which comes standard with most orders at Local Lime. Basically, if I like the beans, they’re perfect with the dish, because I don’t waste my palette’s time with things I know I won’t like. The cilantro-lime rice speaks for itself: sweet with a slight bite from the lime.

Oh, what’s that? You want more? Ok.

Contain yourself.

Sure, it was my wife’s birthday. But I gave myself a present that day.

Easter brunch…it’s the Mexican way

As my last post stated, my observation of Roman Catholic holidays is well-documented. I like to think that I’m doing my faithful duty in giving up myself to the Lord for a various amount of time the way he gave himself up for us.

But I can’t say it’s not hard.

I mean, I have to give up meat for six consecutive Friday’s for Lent (well, five, or as many as I remembered this year, I’m not perfect). For a carnivore such as I, that’s like ABC giving up crappy reality television.

So when Easter came around, the wife and I hit brunch. Problem was, the husband in this relationship forgot to make reservations. Which meant a bunch of places were booked solid. Except for a small, upscale Mexican-infusion restaurant in Midtown. Cantina Laredo.

We started with, what else? Mimosas. It’s classy, deal with it. Then some chips and salsa. Because, well, that’s what brunch is about, apparently.

God created salsa. And my wife. And it was good.

Then the good stuff. I mean, what else am I going to get? Carne Asada y Huevos (steak and eggs for you full-‘Merican types).

The steak was by-far the best I’ve had in a bit. Skirt steak, perfectly cooked with the right amount of seasoning, which tasted mostly like salt. However, the peppers helped, as did the smattering of tomatillo sauce. The eggs needed a bit of salt themselves, but they were fluffy and consistent. The mangoes and cantaloupe in a cinnamon-laced backed tortilla shell was a nice, sweet touch. I wasn’t able to order potatoes — they were all out, that happens on busy holidays — but the lime rice was a hell of a substitute.

The best steak and eggs you can get in a pinch.

I can think of worse ways to spend a Sunday. Happy Easter, stomach.

Bless me father, for I have sinned…

Bacon. God created it. God cannot forsake it.

I grew up in a Roman Catholic home. My parents, while varied in their beliefs, did their best to help believe there 1.) was a God and 2.)I should fear him at my own risk.

However, I myself, observe the Catholic holidays. Right now, it’s the Lenten season. I did my duty and pleasure of wearing the ashes on my head this past Wednesday, and the next step is obviously to ignore meat on Fridays for the next 37 days.

Welp, I’m 0-for-1.

This isn’t something I take lightly. I’m not happy that I forgot that I’m not to consume meat on this holiest of days. I am, however, happy for what I consumed. And that is the BLT at White Water Tavern.

It’s the basics. However, it comes on a buttered pair of toasted bread slices and with mayo, fresh (at least cold, I guess) tomato slices and good lettuce.

However, the wax paper was a nice touch and I’m a huge fan of dive bar food. And it’s the second-greatest dive bar in Arkansas, behind my beloved Town Pump (they do sponsor our kickball team, so I can’t bet against them).

The taste was full of calories. Sweet, glorious calories. The mayo combined with the coldness of the veggies was fresh. But the bacon. Oh, the bacon. It was definitely a thick cut, but blackened to an extent. Some like it like that. Maybe I should’ve specified that I’m the “crispy outer rim with soft inner” type. So, we can overlook that. I mean, it’s bacon. Not many bad ways to cook it.

There aren’t many reason Our Holy Father will forgive us at first sight. But consuming bacon? Well, God has to have a sense of humor, right?