Amazing Freakin' Tacos: Bob's Taco Station

Bob's Taco Station in Rosenberg, TX

Tacos in Texas are better. I admit it. It is a food group that we don't do extremely well  in Baton Rouge. Sure, Taco de Paco slings some tasty tacos from their truck, and yes you can now find some pretty decent breakfast tacos at Kolache Kitchen, but they still just aren't quite the same. And for anybody truly wondering, go check out the tacos at La Morenita on Florida or La Tiendita on Siegen. But then again, take a trip to some taco stands in Texas and you'll really understand. One such joint is Bob's Taco Station in Rosenberg outside of Houston. It has been featured on Diners, Drive-Ins and Dives for good reason. It is an authentic taco joint with no frills, bells, or whistles. Just tacos. Really. Good. Tacos.

Amazing Tacos at Bob's Taco Station

They have other plates to choose from, but I opted for an assortment of three tacos to really get a taste of the namesake dish. I began with the Bacon, Egg, and Potato taco (right). While nothing revolutionary with ingredients, the fresh tortilla marvelously wrapped up the filling and I scarfed it down like a bear on the salmon run. The Chorizo and Egg taco (left) equally impressed me. The spanish flavors of paprika and other spices filled up the flour tortilla and I soon entered breakfast taco heaven. Fortunately, all of Bob's tacos were served all day long, so I also ordered the Barbacoa taco. Along with cilantro and chopped onions, the cooked down beef highlighted my favorite taco of the afternoon. The superb flavor matched the character of the joint and the authenticity I expected. This, my friends, is a taco spot worth visiting.

New Dining: The Club at LSU Union Square

The Club at LSU Union Square

Back when I attended LSU (don't I sound old now?), I dined somewhat regularly at the Faculty Club.  Most students didn't realize that they could eat there on their lunch breaks between class, so it wasn't too difficult to find a table and eat some decent food as opposed to the fast-food-court at the Union.  I've also attended several wedding receptions at the Faculty Club, so the place holds a special spot in my heart.  Recently, the Faculty Club underwent a face lift and is now re-branded as The Club at LSU Union Square.  I received an invite to come check it out for myself, so of course, I accepted!  The new menu shows off features some pretty stellar dishes and a reasonable wine list... something that I don't recall seeing before.  The menu began with some rotating specials.  I opted for the Seafood Amuse Trio with a stuffed oyster, cucumber crab shooter, and chili glazed fried shrimp on a green tomato puree.  The shrimp stole the show as my favorite of the three, but they were all tantalizing treats to get the meal started.  

Club Scallops

After a couple satisfying salads including a blue cheese wedge and a caprese, it was off to the main courses.  I went for the Club Scallops.  The plate could use some work with its color, but ultimately the dish fared pretty well.  The seared scallops sat atop caramelized onion and fennel.  Off to one side a pile of sweet potato puree graced the plate.  The other side came highlighted with a pool of saffron beurre blanc.  All but one of the scallops had a nice golden sear.  I don't know what happened to the lone fella.  They did all manage to have a great flavor.  The onions and fennel paired very well with the buttery wine sauce and the sweetness of the delicacy from the sea.  The sweet potato puree, while quite tasty, didn't quite seem to fit.  A little green vegetable could have helped with both the plating and tying the dish together.

Counting Sheep

Michele spied the Counting Sheep entree on the menu before I did so I generously let her place the order for it.  The duo of double bone curry dusted  lamb chops crowned separate helpings of mango chutney.  Sweet potato puree also came with the lamb, though the menu called for a Yukon Gold mash.  That being said, the sweet potatoes went nicely with the mango chutney and the gaminess of the lamb.  The little garnish of micro-greens helped the plating as well.  And the best part: the lamb had an excellent sear and a beautiful medium-rare finish.  They pleased the palate with the curry spices and rich flavor.  Unfortunately we ran out of time for dessert because we had to get downtown, but I'm not sure my stomach could have... well, it could have... should have taken much more.  In the end we had a very nice meal right on LSU's campus, and I would most definitely consider returning to The Club at LSU Union Square before events on LSU's campus in the Union, Swine Palace, or any other venue.

Curbside Links it Up!

Because serving up some of the best burgers in town from a food truck just wasn't enough, owner and chef Nick Hufft recently launched his next endeavor in his expanding mobile food empire: Curbside Links.  This new truck has a very familiar look, but the results are vastly different.  The links truck serves up gourmet, homemade sausages on artisan buns with incredible toppings.  To go along with the glorious encased meats, Nick also serves up potato chips that he slices himself before deep frying them to a crisp and adding one of several different seasonings.

Curbside Links: Polish Sausage with Tin Roof Amber Chili, Cheddar Cheese, Red Onion, and House-made Chips

Curbside Links has multiple sausages on the menu and I can't wait to try them all.  On my first visit to the truck I went with what has quickly become Nick's #1 seller: Polish Sausage with Tin Roof Amber Chili, Cheddar Cheese, and Red Onion.  The bun held up well to the sausage and chili, which seemed quite remarkable in itself.  As for the sausage... pretty darn fantastic.  Scrumptious, even.  Eating this sausage sandwich made every other ordinary hot dog from now on barely worthy of a participation ribbon, at best.  The chili paired excellently with the Polish sausage and I enjoyed all of the red onion too as it added a little kick of its own.  At the end of the day, my stomach no longer growled and my taste buds were fully satisfied.  Props to Nick and his new Curbside Links truck.  I'll be back for more.

Bite and Booze Investigates: The McRib

While I'm certainly no advocate of National chain fast food dining, there is something to say about their marketing and ability to set trends which create frenzies. There is perhaps no better example than the McRib at McDonald's. The processed pork patty slathered in sauce makes its appearances for limited times only, seeming sporadic at best. Still, each time it comes back, the crowd of hungry Americans goes wild. So what is it about the McRib? I had to find out!

Alright, I've actually had a McRib before. Several in fact. And I'm not afraid to admit it. I don't get worked up about it, and I'm not proud of it, but I'm no stranger. However, I can't recall having one in the past four or five years, so when I landed at the BWI airport and had two (that turned into nine because of storms) hour layover before my next flight to the Big Apple, I thought it couldn't hurt to revisit the pinnacle of limited-time-only foods.

McRibs are to the Nation what King Cakes and Crawfish are to South Louisiana. The "seasonality" of them only increases the demand. When they are barren from the golden arches menu board people go hungry. When they appear again, people rejoice. I ordered mine, as you could probably guess, without pickles. Unfortunately due to the high traffic at the airport I had to wait 10 extra minutes for fries, during which time my McRib must have sat lifelessly under a heat lamp. The normally moist and tender pork patty was shriveled and dry. The only saving grace was the tangy barbeque sauce that covered the form-molded rib-shaped puck.

Perhaps I'll eat a McRib again in four or five years. Until then, I think I can avoid McDonald's altogether. Still, at times, research is necessary!

Emeril's Blogger Party: Tuscan White Bean Soup

While participating in Emeril's blogger party by joining 20 other bloggers from around the world in cooking recipes from Emeril's new book "Sizzling Skillets and Other One-Pot Wonder," I made a commitment to myself to step out of my comfort zone with a few of the recipes.  While I've made plenty of recipes where I've had to soak beans over night (red beans and rice, for example), I had never experimented with Tuscan style white bean dish that was also (outside the chicken stock I guess) vegetarian.  That's a whole realm of cuisine that is truly outside my comfort zone, so I thought I'd give it a try.

My white beans plumped up after soaking them over night

After a trip to Calandro's and another stop at Southside Produce, I still was unable to find any broccoli rabe which the recipe calls for.  Broccoli rabe is actually a green, not broccoli at all, but since I couldn't find it, I made an executive decision to just try regular old broccoli instead.  I wasn't impressed.  I should have done a little research to find something more similar, but oh well!  For the beans I used half baby lima beans and half cannellini beans.  That combination worked a little more to my favor.

Ingredients for my Tuscan White Bean Soup other than the beans!

All of the fresh and wonderful vegetable and herb flavors were there in the soup but I couldn't help but think there was something missing.  It needed some bacon fat or a ham hock or something to the next level.  This is the first of Emeril's recipes that I've cooked that I haven't been completely inspired by.  I know it may have had a lot to do with not being able to find the broccoli rabe, but I still just was not impressed by the soup.  That's okay though.  I still have a book to give away and more recipes to cook!

Finished Tuscan White Bean Soup with Broccoli

 Now, about that extra book copy that I have!

For participating in the blogger party I received a free copy of the book and also a copy to give away to a loyal Bite and Booze reader.  To win?  Make sure you follow Bite and Booze on Twitter or like my page on Facebook and leave a comment on this blog post telling me what you think about Emeril.  I'll take entries until September 27th and then I'll inform the winner about their new book that will be arriving!

Jay vs The OMG Burger

At least I had the balls to take on this challenge.  I knew it would be a nearly impossible feat.  Still, with eight other competitors by my side, I took on the OMG Challenge at Uncle E's Wings and Things.  I could tell you all about it, explain my thoughts and emotions, and carry on about the good... and the bad.  But really, I think you'll get more out of this video.  Words don't do it justice.

You can also see me on the news!  Check out this coverage from WAFB about the OMG Challenge!

Double Double Animal Style at In-N-Out Burger

Double Double Animal Style

Sure, it may be a little cliche... and yes, I should be above fast food (or at least writing about large fast food chains) most of the time, but how can I resist a blog post about the Double Double "Animal Style" at In-N-Out Burger?  We don't have this chain where I'm from in Louisiana.  And it isn't everywhere that you can order something "animal style."  When out west and in need of a quick bite, In-N-Out it is!

In-N-Out is a regional (California, Arizona, Nevada, and Utah) burger joint that prides itself on fresh ingredients and quality products.  They serve burgers, fries, shakes, and drinks, and are well known for doing so.  The Double Double is a two-patty two-cheese burger served with lettuce, tomato, onions, and mustard.  All In-N-Out burgers also come dressed with a special sauce that is similar to a thousand island dressing.  However, that's not exactly what I ordered.  In-N-Out also has a not-so-secret lingo and menu that offers customers a way to act like they are in the loop when they order.  I got my Double Double "Animal Style" which meant that they would grill my onions, add more sauce, and throw on some pickles.  Damn.  Pickles.  I asked that they hold those.  So basically I got some grilled onions.  I'm okay with that.

The burger itself was certainly better than par compared to similar fast service restaurants.  I'd eat that before the competition most of the competition any day.  I'd put the burger in the same category as Five Guys... which didn't impress me that much because you have to go in and its a little overpriced.  In-N-Out was inexpensive and delicious.   I'll take that every time.  Maybe it should remind me What-a-burger, of which we only have one of in Baton Rouge but I remember them fondly from the Houston area. The grilled onions were money and the sauce added just enough kick to make the burger stand out.  The fries I had were forgettable.  I ate them all but they could have been a little crispier.  They weren't bad, but I wouldn't brag about them either.  Still, when in the far Southwestern USA and in need of quality, affordable fast food, give it a try!

A New Dog in Town: Frankie's Dawg House

Frankie's Dawg House in Baton Rouge

No matter how high my standards for food may get over time, I sure hope I never lose my love for a good hot dog.  I'm not talking about Oscar Mayer or those red colored franks you can buy by the 48 pack, I'm talking about serious, quality wieners (that's what she said).  Baton Rouge has a new spot to find just that: Frankie's Dawg House.  Located in a renovated building just off of Perkins on Cedardale, the gourmet hot "dawg" restaurant has a menu to meet anybody's taste buds.  From classic dogs to crazy combinations, and from all beef to alligator, Frankie's menu is as impressive as it is vast... and as it is pricy.  More on that later.  First, let's examine the food.

The above menu is only a portion of what Frankie's Dawg House offers, though it does cover most of the gourmet hot dog selections.  The free toppings and side items are found elsewhere.  I stopped by Frankie's with Eusebio and Ashley and we decided to get an array of dogs to aid our judgement process.  I took a stab at the Dawg of the Month, "The Fatty" ($6.95, pictured above, top right).  This smothered frank came with chili, cheese, jalapenos, and Cajun fries.  The only way to eat it was with a fork.  While tasty, The Fatty ended up being my least favorite hot dog of the day.  Eusebio opted for the "Swamp Dawg" which featured alligator sausage with grilled onions and spicy mustard ($7.95, pictured above, bottom right).  This dawg proved easier to eat as it used the bun as a delivery mechanism to the mouth instead of a fork.  The onions and mustard went well with the gator sausage.  I found myself impressed enough to think this may actually be gourmet.

Drunk as Duck Dawg: Duck Sausage, Peppers, and Mustard

The "Drunk as Duck" Dawg ($7.95) had a plump duck sausage on a bun along with a mixture of grilled peppers and some mustard.  While very similar to the above mentioned Swamp Dawg, I think I liked the combination of duck sausage and peppers more than alligator sausage and onions.  Either way you go, I think both are pretty quality sandwiches.

Morning Glory: Dog, Bacon, Cheese, Fried Egg, and Maple Syrup

By far the most innovative, curious, and fascinating dog of the day came in the form of breakfast.  The "Morning Glory" hot dog ($4.95) contained plenty bacon and cheese as well as a fried egg.  To top it off, it uses maple syrup as a condiment!  Genius!  I only got one bite of this beauty, but it is actually will get me back in the door.  Everything actually played really well together.  The sweetness of the syrup topped it off after the taste of bacon, egg, and cheese hit my tongue.

For as good and relatively gourmet as the dawgs were, I'm still skeptical of the life of this business if the prices remain so high.  While they are using quality products and serving generous portions, they are pushing, or perhaps breaking through, the price limits of what people are willing to repeatedly pay for a hot dog.  The duck and alligator dogs were tasty but certainly not worth the $8 each that they cost.  Most people can eat two hotdogs, but if you try to down two gourmet dogs, you're not leaving for under $10 and could be paying as much as $16... for hot dogs!  While I like a good hot dog, I don't want to pay ballpark prices for them.  The base dog with a couple free toppings runs $2.95.  That's not terrible, but its also expensive for a plain hot dog.  To build your own with up to 5 toppings costs $4.95.  That's just a little too high for my liking.  While I felt the Morning Glory was approaching a fair price at $4.95 (only because at $3 less than the Drunk as Duck and Swamp Dawgs it is a bargain), there are others that just aren't worth the money.  There are also several sides worth eating but no meal deal to get a dog, side, and drink for a cheap lunch.  Hopefully things like that will change once the business gets going, but I'm fearful of repeat business when the ticket prices for hot dogs are this high.  Still, I hate to be too down on the place.  I enjoyed everything I ate and I liked the  little restaurant itself.  Baton Rouge needs more places like this so I really hope they figure out a model that will keep customers coming in and business doing well.  Best of luck, new dawgs in town!