OUT AND ABOUT
Southern Gail
2331 Broad St
Lake Charles LA
337-240-9880
Monday to Friday 11:00 AM to 5:00 PM Cost $1.50 to $11
This venue has been more BBQ places than I can name. The new tenants did a bang up job of renovating it. However since they have no public restroom everything has to be take-away. Their rather short menu includes BBQ chicken and ribs along with a sampler plate. Top of the list is smothered okra with shrimp and sausage. They also have a shrimp etouffee and the newest one is smothered ribs which I have not eaten.
As is my want I went for the BBQ combo. It contained a chicken leg and thigh, a large ribs and a link of sausage. The sides were potato salad and pork & beans along with garlic bread. Both chicken and rib showed a nice smoke ring. Both were tender and juicy. They had both been glazed in the signature BBQ sauce. It is a bit different from most around here but tasty. The sausage showed no evidence of smoking but was a tasty piece of meat. I enjoyed them all. The pork & beans seemed straight out of a can and the mashed potato style potato salad with chopped hard boiled eggs suited my taste. The garlic bread was a section of a French loaf
The smothered okra with sausage and shrimp over rice was some of the best stuff I put in my mouth in a long time. It rivaled my mothers. It was perfection on a plate. Neither too slimy or tomato. Needless to say I scarf it down with out hesitation
The etouffee here is a white one. I have never seen a white one before, plenty of red and brown and in between but never white. It was served with green beans and garlic bread. In the end I did not care for it. There was a flavor that was off putting to me. All I can say is that you will have to try it yourself, could have been an off day.
However I enjoyed everything else and I am sure you will too. I may go back for the smothered ribs. Sounds like something I would like. I think it is well worth a try and you will be supporting a small and local business.
Tuesday, January 10, 2012
Monday, December 26, 2011
Pink Pig
OUT AND ABOUT
Pink Pig
1221 North Martin Luther King Hwy
Lake Charles LA
337-564-6753
Monday to Saturday 10:00 AM to 8:00 PM Cost $1 to $20
After a long hiatus this off shoot of Carlyss BBQ reopened under new management. It now has a dinning area but I went through the drive-thru as it is more convenient for me.
First time I noticed a smoked hamburger on offer. I could not resist. I ordered it along with some tamales. I really like the Carlyss ones. The burger can be ordered fully dressed but I prefer my smoked patty pretty plain although I did get a slice of cheese. The burger was thick enough it had a smoke ring but was not dried out at all. It possessed great smoky and meaty flavor. The tamales have a nice masa to meat ratio. The masa good and corny and the ground meat just right, makes for good tamale for me. They were a bit dry and I remembered I usually get chili with them. That would made them just like the ones I get in Carlyss.
Second round was a four meat combo. It contained brisket, chicken, ribs and sausage with rice dressing, beans and potato salad. Along side was a honey butter pistollete and sauce. While the brisket was cooked to perfection it had little smoke to it. When I mentioned it to the lady at the window she replied the pits here were a little different than at Carlyss and she would make sure it never happened again. The ribs and dark chicken quarter were smoky and had a nice glaze to them, tasty. The sausage again showed little smoke but was OK. The excellent beans seemed to have been cooked with onions which I liked. The mashed potato style potato salad had some sweet pickle relish in it. Again something I like. The fried pistollete had been injected with honey butter and proved excellent.
Last time I sorta grazed on the menu. I ordered a BBQ pistollete, garfish ball, boudin ball and a link of smoked boudin. All were great. The non greasy fried pistollete had been split half way and a nice bit of chopped beef put in it. I grew up eating garfish and these balls are very similar to the ones my mother made. They are more of a boulette style with ground gar and potatoes. A nice crisp crust and great rice to meat ratio made the boudin balls excellent. Lastly a nice smoky boudin link, I like regular but smoking it gives it another flavor dimension.
They have started off well and I hope it remains so.
Pink Pig
1221 North Martin Luther King Hwy
Lake Charles LA
337-564-6753
Monday to Saturday 10:00 AM to 8:00 PM Cost $1 to $20
After a long hiatus this off shoot of Carlyss BBQ reopened under new management. It now has a dinning area but I went through the drive-thru as it is more convenient for me.
First time I noticed a smoked hamburger on offer. I could not resist. I ordered it along with some tamales. I really like the Carlyss ones. The burger can be ordered fully dressed but I prefer my smoked patty pretty plain although I did get a slice of cheese. The burger was thick enough it had a smoke ring but was not dried out at all. It possessed great smoky and meaty flavor. The tamales have a nice masa to meat ratio. The masa good and corny and the ground meat just right, makes for good tamale for me. They were a bit dry and I remembered I usually get chili with them. That would made them just like the ones I get in Carlyss.
Second round was a four meat combo. It contained brisket, chicken, ribs and sausage with rice dressing, beans and potato salad. Along side was a honey butter pistollete and sauce. While the brisket was cooked to perfection it had little smoke to it. When I mentioned it to the lady at the window she replied the pits here were a little different than at Carlyss and she would make sure it never happened again. The ribs and dark chicken quarter were smoky and had a nice glaze to them, tasty. The sausage again showed little smoke but was OK. The excellent beans seemed to have been cooked with onions which I liked. The mashed potato style potato salad had some sweet pickle relish in it. Again something I like. The fried pistollete had been injected with honey butter and proved excellent.
Last time I sorta grazed on the menu. I ordered a BBQ pistollete, garfish ball, boudin ball and a link of smoked boudin. All were great. The non greasy fried pistollete had been split half way and a nice bit of chopped beef put in it. I grew up eating garfish and these balls are very similar to the ones my mother made. They are more of a boulette style with ground gar and potatoes. A nice crisp crust and great rice to meat ratio made the boudin balls excellent. Lastly a nice smoky boudin link, I like regular but smoking it gives it another flavor dimension.
They have started off well and I hope it remains so.
Sunday, December 25, 2011
Pantano
I was given this bottle of cooking wine too try out. Unfortunately I do not cook as much as I use to. However I found a use for it. Cooking mussels in it.
Frozen mussels are just as good as fresh and do not go off
In the pot with the Pantano
Steamed open. They were delicious especially with the onion enhanced wine. I have had mussels many ways but I think this is my favorite. Follow the link for the story and recipes that the inventor has gathered.
Pantano
D Jon 5255 Florida Boulevard Baton Rouge, LA 70806-4128 (225) 935-0014
Groupon stop. Did not work out so well. Below is their Seafood Gumbo Our gumbo is well seasoned and hold all the flavors of Louisiana. Served with a little rice and rounded out with crackers on the side. Unfortunately their interpretation includes copious amounts of sausage along with seafood, I have had this before and it is not bad if used judiciously. Not here and plus the sausage tasted as if it was ready to go off. Not my favorite
Shrimp Jennifer They take shrimp and saute them in butter with garlic, green onions, and parsley served on a bed of lemon butter sauce. Served with garlic french bread and parsley potatoes. Looks delicious and it would have been if the butter sauce would not have had a ton of salt. The shrimp were fine seasoning wise and perfectly cooked. But the pleasure of of sopping up the unctuous sauce was not. Finally I mashed the potatoes in it. It cut the salt enough that I could enjoyed it
Fresh Fruit Cobbler Made daily. Ask you server for today's selection. The cobbler was peach and it was peach of one. Fantastic flavor. Made the meal. Peaches sweet and loaded with sweet spices. The crust was more of a brown sugar crumble with sweet spices. I really liked it. I doubt I will return here but again there is that cobbler.
D Jon
Shrimp Jennifer They take shrimp and saute them in butter with garlic, green onions, and parsley served on a bed of lemon butter sauce. Served with garlic french bread and parsley potatoes. Looks delicious and it would have been if the butter sauce would not have had a ton of salt. The shrimp were fine seasoning wise and perfectly cooked. But the pleasure of of sopping up the unctuous sauce was not. Finally I mashed the potatoes in it. It cut the salt enough that I could enjoyed it
Novrozskys 2706 Ruth St Sulphur, LA 70665 (337) 527-0041
NOVO CHIPS Thin-sliced potatoes fried just right. They were right about that. Fresh chips hot from the fryer. They were great
AKAUSHI BEEF BURGER All-natural, highest rated beef in America. Lower in cholesterol than chicken, fish or buffalo. Outstanding flavor. Again a home run. Everything a patty should be. Moist and beefy flavored. If this is healthy let me have it. Even plain it was excellent
PEANUT BUTTER BACON BURGER With cheddar cheese. New Orleans favorite! Strike out. In my opinion this was just plain nasty. As for being a new orleans favorite I had never heard of this until after I ate it here. Soon after I read two articles that referenced it. Maybe they are better than this one. I will have to try if I ever get back to NO. As for here there are a lot more delicious variations at this venue. Try them not this one.
Novrozskys
Aucoin 7591 Highway 14 E Hayes, LA 70646 (337) 622-3582
Sorry about the out of focus. A cup of seafood gumbo. I like that they bring the rice out separate. It was dark the way I like it. However it did have a slight burnt taste as if they had gone too far. It was not enough to complain about though
I got the seafood platter and they brought it out on a platter. It included stuffed crab, stuffed pistolette, hush puppies, an angel on horseback (fried bacon wrapped shrimp), a devil on horseback (fried bacon wrapped oyster), fried shrimp, fried oysters, fried catfish and fried frog leg. I got onion rings instead of fries. For the most part everything was was excellent. Well fried with proper coatings. I did have a problem with the pistolette and the stuffed crab. This new fad of frying the pistolette then stuffing it I do not care for and fried stuffed crabs have to have a stuffing of more breading than crab to fry. I prefer the old fashioned broiled crab. Again what I wish and what I get are two different things. Those two item compared to the whole platter were minor.
Aucoin
A-Mazen 339 West Prien Lake Road Lake Charles, LA 70601-8452 (337) 478-1222
Bread plate
I got a half dozen. They were reasonably priced and quite good. Nice and briny
Stuffed flounder, with cream sauce, green beans and mashers. I do particularly like this new fashion way of stuffing. Putting the stuffing either in between fillets or under the fish. The old fashion way imparts some of the stuffing usually crab into the fish. That said this was excellent. Flounder cooked moist and flake. The skin edible. The stuffing had a good crab to filler ratio. The beans a little al dente for me and the mashers nice. This is a wonderful place for seafood that I do not go to enough. Service can be difficult.
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