Burgers, Dogs, & Pizza, Oh My!

My favorite niece found this old cookbook, the “New Hotdog Cookbook,”  McFadden Press, 1968. Thought I’d put up some of their recipes, a lot of them are pretty funky!

Bread Soup with Hotdogs

Ingredients

• 6 C hot beef stock
• 6 slices enriched white bread, lightly toasted
• 6 eggs, poached until just firm
• 6 hot dogs, cut in 1/4″ slices

Place a slice of toast at the bottom of each soup bowl. Place a poached egg on top and distribute the hot dog slices around the toast.  Pour in 1 cup of the boiling hot stock over the toast, egg, and hot dogs. Serve at once.

Random internet pic of soup, not representative of recipe

(Recipe remains copyright of publisher)

Bread Soup with Hot Dogs Recipe

Bread Soup with Hot Dogs Recipe

Crocketts 1875 Breakfast Camp

I’m big about avoiding tourist traps or “voted best XXX 10 years in a row.”

Unless I specifically head out for one, of course, and Crocketts 1875 Breakfast Camp was just one such destination.

I was going to be passing near Gatlinburg, and I thought the least I could do to help boost their local economy after their devastating fires would be to stop and have breakfast.

It’s a tourism mecca, so there is no shortage of themed restaurants, but I liked the menu at Crocketts (it’s only open from 7A-1P BTW), and especially had my eye on their country fried ham, because as I am sure you know, I am a fiend for ham.

It’s a long menu, offering you a choice of egg breakfasts, omelets, skillets, “griddle cakes” and accompaniments.

For some reason, my eyes alit on the most expensive thing on the menu, the Black Bear Camp Skillet, which pretty much assured you one of everything else on the menu:  two eggs, ham, sausage, bacon, taters, biscuit, gravy, pone, cheese grits and a monster “griddle cake.”

I did a respectible job at polishing it off, breakfast potatoes are not my thing, they take up capacity needed for more pork products, and the giant pancake suffered the same fate. Oh, passed on pone, too.

All of it was great. One small ordering glitch (that I have run into a few times lately).  I like my eggs “basted.”  Pretty standard method of cooking.  No can do here. Know why? There isn’t a button for it on the computer.  Scrambled, Up, Over Easy, Over Hard.  That’s it.  Odd.

But otherwise.

Breakfast for two with beverages is going to run your near or north of $40.  Nice kids menu. Be prepared to wait for a table at peak hours. Lots of wall decor that will fascinate the kiddies; no separate menu that I saw, but ordering off the ala carte menu you’ll do ok.

Didn’t get your fill?  They’ll sell you giant cinnamon rolls to go, as well as other souvenirs.

Fun stop. Good grub. Onward.  Spoiler alert.  Nothing to do with “Davy Crockett” if that’s what you were thinking, as I was.

I think I was in Gatlinburg once before, but just a zip through. Reminds me of Wisconsin Dells, if you’ve ever traveled that way.  For that matter, the restaurant is somewhat reminiscent of the Paul Bunyan Cook Shanty Restaurant in the Dells, only difference being breakfast there is served family style and you’ll receive a complementary starter of freshly fried donuts!

Here’s the entire menu.

Black Bear Camp Skillet

Griddle Cake – Yes, it is as big as it appears! 

Crocketts 1875 Breakfast Camp Review

Crocketts 1875 Breakfast Camp Review

Quijote Brand Chorizo

There are many varieties of chorizo sausage in the world.  I prefer the Spanish version, which is an ‘eating’ sausage, fermented, dried, smoked, ready for slicing.

It’s made from pork, fat, and a heavy dose of smoky paprika, along with a few other spices. It’s much milder than “Mexican chorizo” which incorporates chili peppers and is removed from the casing before frying in a skillet, being mashed, and taking on the appearance of finely ground beef.

I don’t see the Spanish variety in stores very often, so when I do, I pick it up. Driving across the Deep South last week, I stumbled onto a display of product in a grocery store, made by Elore Enterprises Inc., a Miami company located near MIA and five miles west of Biscayne Bay (pic below).

It’s very smoky and has the requisite firmness.  These particular sausages are about three inches long and 3/4 inch in diameter.  “Fun size” my daughter would say.

If you want a change of pace in a nice, firm, slightly spicy, slicing “salami” – you should give this style a try.

Miami Plant Location

Quijote Brand Chorizo Review

Quijote Brand Chorizo Review

“John and Mitchy were getting kind of itchy…”   wait….. “Sal and Mookie were feeling kinda ooky..”  Sorry. Really obscure and I’m dating myself.

So apparently these two guys were in the restaurant business in Jackson, MS (a hotbed of dining lately, really) and they decided they wanted to go into the NY style pizza biz.

According to their own information, they worked on different recipes til they felt they had it down and THEN went to NY to see how their pies compared.  They were satisfied.

Restaurant opens. Success. Pizza, ice cream parlor, sports bar, adult area, all in one.

Met people who wanted to take the concept to the Gulf Coast. Made a deal. Opened. Successful.  Just off the coast highway, across from the Hard Rock in Biloxi.  Spitting distance from the Gulf.

So I wandered in about 7:30 or so on a weeknight, and there were perhaps six couples dining and a gaggle of uncleared tables, must have been kinda busy earlier.

Hostess is awol.  Chef in kitchen behind big glass window overlooking the hostess stand. Nada. Blank stares.

Seems like finally a light bulb goes off and he goes to look for someone.  In the meantime, I’ve located the bartender and he shows me to one of the few “clean” tables.  Cleaned as in “cleared,” when the server did show up, she felt compelled to give it a wipe down.

Drinks ordered, delivered after a little delay. (Was there an employee poker game going on in the back or something?)

Pizza ordered, 14″ “Classic New York” with sausage, mozzarella, and provolone.

Pizza delivered fairly quickly. (By this time, I was the only customer).  Sal and Mookie’s brochure states that they use the finest ingredients:  King Arthur Flour,  Kosher Salt, Filtered Water, Fleishman’s Yeast, EVOO, whole milk mozzarella and imported Italian plum tomatoes.  Admirable, but I doubt the average pizza eater can tell the difference. I mean, hell, Pizza Hut, Little Caesars,  and Dominos are the largest chains in the world, and people seem to be satisfied with the crap they put out.

So do I tell you my opinion about this as a pizza in general, or as a “New York style” pizza?

If I lived here, it wouldn’t be my ‘go to’ pizza, tho this isn’t a part of the country that lends itself to great pizza.  I lived in New Orleans for eight years and pizza there was mostly meh.  I understand they’re working on it.

On Sal and Mookie’s desire to make a New York style.  Crust is too thick, puffy doughy edges, reminiscent of one of the grocery store self-rising things. Sausage is sliced pieces of links, that’s very New York-ish. But the sausage selection isn’t very flavorful.  (There’s a small producer down the road in Chalmette, Marciante, you should go sample theirs).  I didn’t look close, but there was a lot of garlic on the pie, so I can’t say whether it’s in the sauce or was diced bits on top.  I’m ok with that, some people might now be.

I’d personally prefer more cheese, but then real NY pizza tends to be skimpy on cheese. Distribution was a little lop-sided for some reason.

If you’re an occasional reader, you know the true test (for me) is how tasty the pie is the following morning, after sitting out all night. This one passes that test.

Would I go again?  Don’t think so.  In addition to the reasons above, it’s a little spendy, but then it’s sitting right in tourism central.  Total time invested, 75 minutes, surrounding tables still weren’t cleared or cleaned.

I think it’d be a fun place if you’ve dragged your entire family and in-laws to the beach, and wanted a pizza and ice-cream party, with lots of room to spread out.  They also have salads and sandwiches, a few pasta dishes and a kid’s menu.  Full menu is right over here. Non-smoking.  They cater.

Sal and Mookies Pizza Review
Sal and Mookies Pizza Review

Tybee Island is the easternmost point of the U.S. state of Georgia, and is one of the barrier islands off the east coast of the U.S.

The Crab Shack therefore is the easternmost restaurant in the state of Georgia, 18 miles from downtown Savannah, and worth the drive.

Built from the ground up by an enterprising returnee couple, from the remnants of a local marina and bait shop, the restaurant, bar, and gift shop features a menu that offers  fresh seafood, local and otherwise, as well as Georgia style barbecue.

This unique attraction is the perfect place to sit in the sun (or not) and have a great meal, mosey your way through an afternoon of tropical cocktails, or  ……. wait for it. ………….. show the kids the pond with SEVENTY EIGHT (yes, 78, count them!) live baby alligators!  No,  I’m not kidding!

I went for the “low country boil” – something you’ll see on a lot of area menus, which is concocted via  a massive pot of boiling seasoned water, into which is dumped sausage, corn cobbettes, smoked sausage and shrimp. A lot of peel and eat shrimp.  It’s a very generous serving, dumped out onto your plate and serve with condiments of your choice.

(BTW, if your kids get antsy waiting for the food – there’s a giant bin of saltines at each table, but the food comes quickly).

I dug the boil plate big time. Pretty much like a New Orleans crawfish boil, except substituting shrimp, of course.

Also on tap, local favorite Brunswick stew, a flavorful tomato based thick broth with pulled chicken, sausage, pork and vegetables. Simply marvelous.  Brunswick, Georgia, claims to have originated the dish in 1898. Earlier versions were made with rabbit and/or squirrel.  No such luck these days!  here’s a traditional recipe if you want to try it at home.

If you’re visiting Savannah, don’t confine yourself to the tourist areas downtown and along the river. Get out of town, feed the gators, then feed yourself at the Crab Shack.  Highly recommended.

Can’t get there?   They’ll ship you their seafood, stew, ‘cue and condiments.  No kidding!  Brochure below, or order here.  Ask your server about the local atomic bomb!

Low Country Boil

Baby gators! They’re alive!

Have Crab Shack Food Shipped

Crab Shack Review

Crab Shack Review

I’m not very brand loyal, but after a pretty good experience with Fairfield a few years back, I generally look for them first when I am on the road.

Not as likely to be individually franchisee owned, but rather held by a group management company, the quality of one’s stay is ultra-dependent on how hard the management company works at maintaining the hotel and staff.

TMI Hospitality out of Fargo, which holds a gaggle of Fairfields, does an excellent job.  They have the one in Roseville, MN that I first stayed at.  North Point Hospitality, out of Atlanta, owns and operates the Fairfield Midtown in Savannah.  They built this one from the ground up and it opened in 2016.

On many levels, there are no noticeable differences from one Fairfield to another. They are generally tastefully decorated, with functional rooms geared to the business traveler, adequate work space, free wifi, comfortable lobby, exercise room, pool (this one was outdoor, but heated) and a pretty comprehensive complimentary hot breakfast, where some items change on a daily basis.

Basically, you’re going to find fruit, juices, yogurt, waffles, eggs, breakfast meats, biscuits and gravy, breads and danish, muffins, coffee, tea, and milk. One morning there was scrambled eggs and turkey sausage, another cheese omelets and veggie sausage.  Pork sausages were available both days.   There are the usual accompaniments, condiments, cream cheese, peanut butter, fruit jellies.

Some observations, not criticisms, of this hotel. Staff wasn’t as welcoming, friendly or helpful as other Fairfields. Let’s call that level of service “perfunctory.”  I object to a parking fee when the ramp/lot is part of the hotel.  The parking ramp was poorly designed, and should be re-striped, at least, the slots are too small for most current model cars.

Don’t even think about taking a big pick-up or van in there.  As a testament to the design error, the hotel has taped up strips of foam on the concrete pillars to try and assist you in minimizing the potential damage putting your car in and out of the space.

Note if you’re making a reservation:  rooms with Kings have only a shower.  Rooms with two queens have a tub/shower.  Not sure why, but that’s the layout of this hotel.  Speaking of bathrooms, you can clearly hear bath “activities” from adjacent rooms.

Breakfast was fine, as described above, but one day was an hour late, without explanation.  That’s fine if you’re a leisure traveler, or one of a group of seniors off the tour bus, but business people and departing guests are apt to be put off by that kind of thing.

Pluses? Besides the things I’ve mentioned, a nice neighborhood, about 4-5 miles from downtown, shops (including two groceries) and restaurants within walking distance, city bus stops at the front door.  Appreciate the outdoor pool was heated to a very comfortable level.

I’d stay again.  FYI.  Shop hard online for rates. I discovered I was paying 30-40% less than many other guests.

Breakfast Items

Fairfield Inn Midtown Review

Fairfield Inn Midtown Review

Harrahs Gulf Coast

Anecdotally, I’ve heard with “full employment” in the country, lower wage jobs are experiencing high turnover. I can’t say whether or not that is factual, but giving that theory some credence might account for the fact that any number of employees at this hotel are poorly trained and uninformed as to hotel policies….to the point where no matter how specific your questions, you’re bound to end up in front of a “supervisor” who is going to give you nothing but attitude.

Check In

I pre-paid my first night via the hotel’s website (plus the entire stay’s “Resort Fee” –  why?), after checking the usual larger travel sites. It was an attractive enough rate, but of course see-sawed over the course of the week, with no rhyme or reason – it sure wasn’t based on any kind of capacity.

I wanted to pay by a different method than the card I reserved with. Nope. No can do. And even if you pay cash or use a different card at check out, your original card’s “hold” will stay on the account for 5-10 business days after you depart.

And that’s where the management attitude comes in. No “I understand,” or “I’m sorry” or “Let me see about that,” instead it’s “you’ll just have to talk to your bank.” No charge for the scowl.  (This, of course, is bullshit, the hotel could release the hold instantly if they chose. Not doing it means their forty hotels, thousands of guests cards temporarily inflates their revenue picture).

So I say all this to warn you if you are anticipating using credit or debit lines to get home or travel on, that money might not be available.

There are quite a few people in the “hospitality” industry these days who don’t understand the meaning of that word.

Resort Fees

I don’t think there is anybody in America who isn’t pee-ohed about “Resort fees” which are a B.S. Charge the hotel makes that essentially raises the rate of your room. Here, the charge is $15 per day, which affords you the following: 1) access to the pool 2) access to the workout center 3) in room coffee 4) in room frig 5) free WiFi (tho when you sign on, it requires you to post a payment method 6) free valet parking.

Aren’t all these things standard most places? Sure they are. Hotels need to rethink this strategy.

Pool Area

Outdoor pool. When I’ve been at this hotel in the past, the pool wasn’t even open. This visit it was, and the water was warm enough. Dirty towel bin was full, clean towel shelves were empty, there was no signage or attendant, so people were taking dirty towels, not realizing.

The pool liner has come loose in quite a few places on the bottom, so it’s possible to trip walking across the pool. Advise your children.

Drink prices are outrageous, but that’s to be expected.

Hotel Ambiance

Poolside, lobby, elevators, restaurants, casino, are very loud. “Background” music isn’t, at all, very intrusive. If I was at a gaming table trying to concentrate, I wouldn’t be happy.

Casino

Adequate number of games. Shortage of attendants. Slots have gotten to be really confusing, haven’t they? Select how much you want to wager. How many “lines.” You can think you’re waging a quarter and end up betting five bucks. It’s not very clear. Sure, I know, they want it that way.

You might see a drink server once every couple hours, even tho the room isn’t that big or busy.

Restaurants

Spendy. Could be more. Room service prices are average, but selection is very limited, and upon your first examination of the room, you’ll be hard pressed to find out what’s available from room service. Spoiler: the room service menu and ordering is on the TV. As is an express checkout, which was not working.

Return Visit

While I’ve been here in the past, I don’t think I’ll return. The only reason I’d suggest you go there is for a rate. Some rooms in the city when I was there were $200-$300. I paid $39 plus the resort fee and taxes.

But the annoyance of all the rest of what goes on (or doesn’t) in the hotel makes a bargain rate not much of a bargain.

Just my observations.

Harrahs Gulf Coast  Review

Harrahs Gulf Coast  Review

@HarrahsGC

Once upon a time there was a good and decent family that owned and operated a local favorite restaurant near the French Market for many, many years, until finally the time came for them to take it easy and they sold the establishment.

But like many people who create something with passion for a living, after a period, they missed it and made a family decision to start all over again, and opened Fiorella’s Cafe in the Gentilly neighborhood of the city.

As the old establishment was known for its exemplary take on fried chicken, so is the new eatery, winning the New Orleans Fried Chicken Festival two years in a row.

The simple neighborhood cafe serves all of Southern Louisiana’s favorites:  fried seafood, po boys, Italian specialties, along with daily specials.

All dishes are very fairly priced for the neighborhood, not to extract as many tourist dollars as possible.

The food is exemplary. This is possibly the best fried shrimp I’ve ever had anywhere, crispy fry batter, flavorful Gulf shrimp. The muffaletta is a good one, too many “legendary” places make them in advance, and refrigerate them, and they lose their luster, IMHO.  This sandwich moves into being one of my top two in the city.

The chicken lives up to its rep. Nice crust, perfectly fried, juicy on the inside, not greasy.  Fresh cut fries, done and seasoned perfectly.

Really, I finished this meal and I wanted to tell Chef that his/her food was art.  It exemplifies one of the passions of New Orleans, simple fare, prepared well, with love as one of the ingredients.  It’s easy to identify places like this – all the employees are smiling all the time.

I wish the family all the success in the world.  They deserve it.

Menu is here and below.

Half muffaletta. Perfect.

Fried shrimp basket with fresh cut fries

Click to Enlarge

Fiorellas Cafe Review

Fiorellas Cafe Review

Once upon a time, before the magic ribbon of concrete (interstates) criss-crossed America, the main highways were chock-a-block full of small businesses drivers would stop at for rest, relaxation, and refueling. In this part of the world, often the eateries were referred to as “clam shacks,” selling fresh, local seafood, prepared in a number of regional cooking methods.

Those days are gone, but one can occasionally stumble on a restaurant that is trying to recreate that ambiance, cuisine, and “Roadside Seafood” in Charleston is one such place.  They started as a food truck less than five years ago, and immediate, overwhelming success enabled them to quickly go into a brick and mortar location.

Like their predecessors, they sell fresh, local (and some not) seafood (menu), prepared as sandwiches, tacos, or baskets, your choice (for most items) fried or grilled. It’s always busy, you order at the counter, and they’ll bring your grub when it’s ready – it doesn’t take long.

I was specifically in the hunt for grouper, very common in Florida, not so common elsewhere, but alas, they were out the day I was in.  I substituted flounder (fried), and was not disappointed.  Flounders live on the bottom of the ocean, occasionally venturing into estuaries, living off small fish and crustaceans.  They grow to 25″ so they pack a good side filet.

Also tapped into the catfish, and an order of rings.  In every case, the fry coating had a very pleasant bit of seasoning to it (Old Bay?) and each dish was fried to perfection.

This place is a bit of a drive from the tourist enclave in downtown Charleston, but the quality of the food and the value for the price are well worth the trip. Oh, and ‘baskets’ come in large and small.  I couldn’t finish the smaller basket at a sitting, just sayin’.  (Yes, their truck still travels the road, and also does private events, schedules posted on their site).

Flounder and rings

Catfish and fries

Roadside Seafood Review
Roadside Seafood Review

@roadsideseafood

I was out on a buffet drive, down I-64, I-75 and environs.  I had done my research in advance (‘natch) and had made up my mind to go to a different location, originally, but a last minute check on YELP showed a gaggle of bad reviews lately.

When they are grouped together in rapid succession, it makes me nervous.

So I instead opted for Country Cookin, an unassuming joint in a nondescript strip mall in the middle of town, not so easy to find.

They have three tables of hot entrees, one of salad, and one of desserts, and the food is quite typically representative of the region. There are probably about a dozen hot entrees, including fried chicken, catfish, shrimp, a couple of beef dishes, baked and fried ham, and one or two features that change daily.

I rolled in on a Saturday afternoon, just past most people’s lunch time and attendance was pretty sparse, yet the serving trays were well attended to. Beverage orders were taken and delivered and I hit the serving lines, loading up on catfish, fried ham, mashed potatoes and gravy, and some excellent smoky greens.

The salad offerings aren’t as extensive as most places, but that’s fine with me, I’m not there for the salad.

While the desserts (cobblers, puddings, etc) looked great, I passed to have most capacity for catfish.

This room is a little dated.  The restaurant isn’t as bright and shiny as buffets built in recent years.  But I found the food well prepared and tasty, with no skimping on ingredient quality.  Yes, I’d to it again.  Lunch and beverages for two, under $25.

Country Cookin by George Review

Country Cookin by George Review