Last month, our friends at Compart Duroc brought some samples of their high-quality pork products. One that stood out immediately was their premium Frenched Loin that in their words is “the pinnacle of fine pork and is the most flavorful cut of the Compart Duroc line.”
I definitely have to agree, and when you have a badass product like this, the best thing to do is to keep things simple. I did a quick sear in a cast iron skillet, transferred it to the oven rubbed in Jay D’s Spicy and Sweet Rub and finished with Jay D’s Louisiana Barbecue Sauce. The finished product was a moist, flavorful and tender as all get out.
If you can’t find this particular pork chop, that’s okay! Head to your local butcher like Iverstine Farms Butcher in Baton Rouge and get the best looking bone-in pork chop you can find.
In a cast-iron skillet over medium high heat, preheat avocado oil. Sear pork chops until a golden brown crust forms. Season liberally with rub. Roast in the oven at 400°F until internal temperature reaches 145°F. Coat pork chop with Jay D's Louisiana Barbecue Sauce; turn oven to broil and broil pork chop about 3 minutes; until sauce is caramelized. Remove from cast iron pan and allow to rest for about 4 minutes.
I knew very little of the Rio Grande Valley when Trisha Watts, a representative of the McAllen Convention and Visitors Bureau, invited me to go there for a media trip. These days, I find myself more and more on the receiving end of invitations to travel for food and beverage while at the same time being less and less available to make those trips happen. Sometimes I truly don’t have the space on my calendar, and sometimes I just don’t feel like it will be worth my time. But McAllen felt different from the beginning.
Shishito peppers, sweet onions, toasted garlic, sea salt, aioli at Bodega Tavern & Kitchen in McAllen
In 2014 I emceed the Great American Seafood Cook-off at the convention center in New Orleans along with Chef Cory Bahr from Restaurant Cotton in Monroe and TV star Anthony Anderson. While there, fighting back a hangover from the pre-party the night before with a microphone in my hand, I had the pleasure of meeting chefs from around the country who were competing for the seafood title. One of those chefs, representing the State of Texas, was Larry Delgado. His Texas Gulf shrimp tostada took home second place in the cook-off, but even more appetizing was the way he genuinely seemed happy to be there, bringing friends and family with him to have a good time, soaking in the experiences and representing his state with honor.
Jay, Cory and Anthony at the Great American Seafood Cookoff
Larry’s restaurant, Salt: New American Table, is in McAllen, Texas, and despite growing up in Texas, I had never been to or even heard of McAllen.
I had to do some research to find it on a map: in the Rio Grande Valley, on the Mexican border, and about an hour drive inland from the place they locally refer to as “The Island,” South Padre Island. I was raised at deer camps around Cotulla, a few hours drive south of San Antonio. I thought that was south Texas.
Carrot-rita: jalapeño cilantro infused tequila, carrot juice, orange juice, lemon juice, lime juice and cilantro simple syrup
The Rio Grande Valley occupies vast, flat lands of deep south Texas, on the fertile flood plains of the region’s namesake river. It is a cradle of culture, as American as apple pie yet as Mexican as menudo. People are genuine, friendly, and passionate.
McAllen, the second largest city in the valley after Brownsville on the coast, sits near the Rio Grande River across from Reynosa, Mexico. The influences of Mexico are present at every turn. The population, largely hispanic, clearly has ties to the other side of the border.
There are taco stands on most corners, especially since one of the more well-known taco chains operates out of gas station convenience stores called Stripes. A few years back, the Laredo Taco Company ran a promotion to come up with a new breakfast taco by having local radio stations compete to come up with the best recipe. The Q, 94.5 (KFRQ) in Harlingen, Texas, won, and the Q-taco was born. The combination of potato, egg, cheese, and refried beans on a soft flour tortilla proved to be a hit. Still, locals will advise you to order your Q-taco with the addition of bacon. So I did just that. For a gas station taco, that thing was legendary.
Breakfast tacos from Tortilleria Emmanuel in McAllen, TX
On a breakfast taco tour of McAllen, Trisha brought Blair, my Chief Confusion Coordinator and Spin Doctor, and I on a gastronomically challenging journey to the best taco spots. We inquired about whether there existed a definitive guide to the best tacos in the valley, and upon hearing nothing like that existed, we volunteered for the job. However, that would have to be saved for a later trip. On this excursion, we visited Ms. G’s Tacos & More, Laredo Taco Company inside Stripes, El Pato Mexican Food and Tortilleria Emmanuel. We ate too much, undoubtedly, but it was worth it.
Many places throughout Texas stake claim to the breakfast taco. Most notably, Austin and San Antonio almost go to war over it. If you’re interested, read this article from Texas Monthly. However, if you read deeply even in that article, you’ll see McAllen mentioned. Deep south Texas, right at the Mexican border, also claims to be the originator of the breakfast taco. The originals include beans and eggs. Everything else such as bacon, cheese, sausage, and more, are lagniappe.
Hangar steak, fingerlings, hominy, manchego crisp, jammy tomato vinaigrette, local greens from Bodega Tavern & Kitchen
Blair and I ate at several restaurants in McAllen that impressed us. Blair previously documented her favorite bites of food from the trip on the blog. Beyond the restaurants themselves, perhaps what impressed me the most was the sense of culinary community in the Rio Grande Valley. Many chefs really view it as their mission to raise the bar for cuisine there, to elevate from their rustic heritage to modern American cuisine that is still true to its south Texas roots.
One of those chefs is Adam Cavazos, owner and executive chef at Bodega Tavern & Kitchen. Adam is from the area and is on a mission to create a culinary identity for the Valley. Bodega is a new, beautifully built out restaurant with an open area patio out front despite being in a shopping center. On the inside there’s a massive window looking into a charcuterie aging room that used to be an aquarium. Adam’s menu reflects his pride in being local and seasonal.
Like several other places I visited in McAllen, Bodega boasted a nice selection of Texas craft beer as well as specialty cocktails. The drinks utilized seasonal ingredients while celebrating the spirit of local libations. We undoubtedly drank some good margaritas in the Valley, but the adult beverages didn’t stop there. Whiskey and vodka focused cocktails were also very popular, and the Texas Ruby Red grapefruit played a key role in the citrus offerings.
Panna Cotta from Chef Marcel at Lunchbox on 10th
Over at Lunchbox on 10th, Dutch Chef Marcel Fortuin cooks inspired food. Part cooking instructor, part fine dining chef, and part nourisher of souls, Chef Marcel has a way with food. His panna cotta is one of the most divine dishes to ever lace my taste buds. The perfectly creamy gelatin-molded vanilla cream played music on my tongue. Never have I tasted anything quite like it.
On our last day in McAllen my trip came full circle, bringing me back to Chef Larry Delgado. The chef I’d met a year before in New Orleans represented why I wanted to visit McAllen in the first place. That particular Wednesday in February was dubbed Larry Delgado Day as I tried to convince Blair of the amazing food journey we were about to enjoy. Larry has two restaurants in McAllen; his first, House Wine and Bistro, started as a wine bar with food and developed into a restaurant with wine. There, Blair had her first taste of escargot and, after stuffing myself with an endless array of dishes, I couldn’t help but devour an amazing apple tart with cheddar ice cream.
For dinner we ate the meal I had eagerly awaited. The more I look forward to some dining experiences, the more they have a chance to disappoint. On this occasion, there was a slight concern that I’d overhyped Larry Delgado Day to Blair and in my own head.
Chef Larry Delgado (left), Jay Ducote, and Chef Adam Cavazos
We arrived at Salt, a gorgeous restaurant with natural wood, brick, stained concrete and lighting that evokes a sense of place and comfort. We sat at a long table underneath portraits of nearby farms adorning a dusk-blue wall. I looked out over the restaurant to the open kitchen with a team of talented young culinarians running the restaurant without Chef Delgado in site. He was running a bit behind, but he wouldn’t be going to the kitchen upon his arrival. His plan was to sit at the table and have dinner with us, along with his wife, Jessica, Trisha from the McAllen CVB, and Gaby Jones, a local craft beer rep.
Compart Duroc bacon wrapped sweet breads, habanero glaze, fingerling potatoes, morels, chanterelles from Salt
The kitchen sent out dish after dish. With a round of appetizers at the table including the above pictured bacon wrapped sweetbreads with a habanero glaze, fingerling potatoes, morels and chanterelles, I quickly discovered I had no need to fear disappointment. This meal would live up to my expectations. After a few cocktails and the appetizers, Chef Larry and Jessica joined the party. They had been at a meeting with the City of McAllen talking about branding the city into the future. The Delgados don’t simply run their restaurants, but they are also leaders in the community and directors of the Rio Grande Valley chapter of the Texas Chefs Association.
We continued to eat, drink and be merry while chatting about the food of the Valley and how Larry’s restaurants came to be. We dined on the single best pork chop that I’ve ever had in my life, steak that melted in my mouth, and fried chicken that had been deboned and sous vide. Salt impressed the hell out of me, and given my lofty expectations, that blew me away even more.
My tour of the Rio Grande Valley and specifically McAllen felt authentic. People were genuine, happy to see me, happy to be seen, and sincere in their appreciation of home. I drank beers with great people, ate some of the best value tacos I’ve ever had, and enjoyed several truly memorable meals. McAllen delivered everything I’d want to make me want to go back. Next time, though, I’ll be prepared to do even more research on the best tacos, and I’ll keep some tricks up my sleeve for Gov’t Taco!
by Sydney Blanchard At Bite and Booze, it's safe to say we love pork in all its iterations, whether it's a juicy smoked Boston Butt or a crispy cut of bacon.
Our pork passion is one of the main reasons you'll find us out at Hogs for the Cause each year. Hogs for the Cause, a New Orleans Barbecue Competition, started in 2009 as a way to raise money for a child with incurable pediatric brain cancer. Today, the event has grown into a huge barbecue competition and music and food festival. All the money raised goes directly to families with kids fighting brain cancer.
If you feel so inclined, consider donating to our Hogs for the Cause team. Teams are ranked not only by their barbecue chops but also by their ability to raise money for the cause, so please help us out!
In the meantime, take a scroll down memory lane and check out some of our favorite pork pics to date.
Recently, Jay and I were invited to eat and drink our way through McAllen, Texas. It’s an obscure but magical place with 24-hour taco joints.
The Rio Grande Valley area is teeming with authentic Mexican cuisine, but most of the best bites we had may surprise you. Here’s a look at the five best bites I had in McAllen:
Il Forno a Legna
Shrimp, smoked salmon, mushroom, mozzarella, parsley pizza at Il Forno.
I’ve never had smoked salmon on a pizza before, and now I feel like my whole life has been a lie. The seafood married with the earthiness of the mushroom, and parsley intrigued my taste buds the way no pizza has before.
The Lunchbox on 10th
Trout en pappillote with fresh herbs, carrots, squash, and zucchini at Lunchbox.
Chef Marcel has created something truly unique here. His menu is a fantastic dance of Latin American, Asian, Italian, and European cuisines.
“En Papillotte” is a classic French fish dish where that day’s catch is cooked inside a paper pouch with savory herbs, butter, and vegetables. This trout in a pouch was prepared to the point of maximum deliciousness. I’m currently penning a love letter to butter to show my appreciation for the dumbfounding effect it has on proteins.
Bodega Tavern & Kitchen
Beet fries at Bodega.
I don’t know what I was expecting, but Bodega spoke to me on so many levels. The first thing I noticed was the meat curing room. Chef Adam Cavazos turned the previous owner’s giant fish tank into a curing room you can see from across the restaurant.
In my opinion, Chef Adam’s great cocktail program and beautiful restaurant why in comparison to his vegetable menu. He treats vegetable sides as composed dishes, and to me that warrants sainthood.
If you know me, you know I love beets. These are beet fries with a smoked aioli sprinkled with funky blue cheese and crunchy pepitas; a dish that would sway any beet doubter.
Ms. G’s Tacos n’ More
Barbacoa taco from Ms. G's.
I am a taco fiend. You may remember my deep mourning over the loss of our beloved Taco n Sabor in Baton Rouge, so I had to get my fix in a town riddled with tacos. There are 24-hour tacos, grab-and-go tacos, drive-thru tacos, and even gas station tacos.
I tried them all, but none were better than Ms. G’s. This barbacoa taco changed my life. Barbacoa is mostly, if not all, beef cheek and tongue. While that may make some cringe, adventurous eaters know that this meat tastes like the best beef roast you’ve ever had, but better.
Salt New American Table
Compart Duroc Pork Chop, Huilacoche Tamale, corn relish at SALT.
Chef Larry Delgado is something special. We had the opportunity to have dinner at his restaurant with him and his wife, Jessica, and we were stuffed to the brim.
When they brought out this pork job, Jay’s jaw fell to the ground. This cut has to be butchered in house and contains the chop, the loin, and the belly and is sous vide, pan seared, and then dropped in the fryer. It’s a beast. If you slice it all the way across, it’s one of the most perfect bites of pork you’ll ever have.
Be on the lookout soon to see what Jay has to say about out eating and drinking adventures in McAllen!
by Sydney "Brown Nose" Blanchard, intern
Heading down Perkins Road, not much revolutionary exists in the span of pavement between Bluebonnet and Siegen. In the last few years, neighborhoods and suburbs boasting large, stately McMansions have cropped up in the expanse, but Baton Rougeans in the area had little to brag about beside a strip mall or two,Perkins Rowe, and the oft praised Louisiana Lagniappe.
Bistro Byronz's famous Bleu Cheese Chips
I think Bistro Byronz sensed this. Their new location at Willow Grove offers a dining option where before options were limited.
The second Baton Rouge location opened for business a couple weeks ago at Village Plaza Court on Perkins Road, and the new location maintains a lot of the same atmosphere as the original decade-old Government Street location.
Old fans will be excited to hear the white and black interior mimics that of the original location, with tiled floors and low lighting setting the mood. Mirrors line the walls, opening up the space and making it feel much larger than it looks from the outside.
But that’s the only optical illusion Byronz is pulling. The food is the real deal.
Redfish Meuniere
Legend has it, the only way to begin a meal at Byronz is with the bleu cheese chips. Go with the large, and don't turn your back on those chips for one second. Trust me, Jay, Blair and I were fighting tooth and nail for the last chip.
When it comes to choosing an entree, you can’t really go wrong with any item on the menu. Jay opted for the Redfish Meuniere, a pan-seared redfish filet topped with a meuniere sauce – a tasty take on a classic. Interestingly, it is served with a risotto cake and asparagus. Jay made a happy plate, so I'll take that as a thumbs up from him.
I ordered the stand-out on the menu – the Abita Pork Chop – a thick, French-cut chop glazed with Abita root beer and served with roasted potatoes and asparagus. The syrupy glaze paired well with the juicy pork chop. I had to stab my fork at Jay and Blair to keep them from swiping my chop.
Abita Pork Chop
Bistro Byronz serves up a handful of yummy dessert options, but to dine at the bistro in Carnival Season and not have the King Cake bread pudding would be a mortal sin.
In my experience, bread pudding tends to fall short of impressive, but this unique take on a traditional Louisiana dessert is something to write home (or blog) about.
And, word on the street is, Byronz will soon be serving up some sweet potato fries with a similar twist. Be on the lookout!
A relaxing evening in a dimly lit, newly-built restaurant is tough to top, and Bistro Byronz surely delivered in this first experience at their newest location.
Recently I had the opportunity to attend the "Dinner of all Dinners" as Chef Chris Wadsworth and Sean "Foodie Patutie" Rivera combined forces on a multiple course dinner cooked and paired with different products from the Patron portfolio. Of course, for the most part, that meant tequila! And as you might imagine, my memory of the meal is quite faded, so while I can show you pictures, I certainly won't remember every detail from the feast. We got started with a shot of cream liqueur mixed with the Patron XO Cafe, a coffee liqueur made with tequila. After a couple of those, we sat down for dinner in The Office bar above Restaurant IPO. Our first course brought on some pork belly from Chappapeela Farms that had been brined in Patron Anejo tequila. It came with a Reposado tequila reduction and pickled mirliton. This dish really worked well with all the textures and flavors coming together to dance on my tongue. It paired with a Greek infused Ultimat Vodka, a potato and grain vodka in Patron's collection of spirits. Chef Wadsworth's infusion with cucumber and whole lot more is spot on. I suggest getting up to Restaurant IPO and trying it!
Greek Infused Ultimat Vodka
The next course came a delicious chilled soup from Chef Sean Rivera with a tequila based play on a Bloody Mary. Unfortunately, I can't tell you exactly what was in the soup. I just know I ate it all. And I liked it.
Chef Sean Rivera's Soup with a Tequila Bloody Mary
The salad course also escapes me a bit. The plate presented a duo of salads, one with crab and the other with roasted peppers. Both were quite nice, as was the tequila based cocktail that came with it. Or maybe that was the Pyrat Rum. I had been drinking and forgot to take good notes.
A cocktail with... something
A tequila-based sorbet palate cleanser
I do know the next items that came out, although they maybe the main reason the rest of the details are fuzzy. The Gran Patron Burdeos and Gran Patron Platinum were poured side by side. The Burdeos is the most expensive of all Patron tequilas, retailing in the neighborhood of $500 per fifth. The tequila is made from extremely selective agave and matured in a combination of new American and French oak barrels for a minimum of 12 months, and up to 2 years. It is then distilled again before it is racked in vintage Bordeaux barrels. The tequila is smooth and sweet. It picks up notes from the wood similar to a bourbon with the vanilla and oak flavors. It can be sipped repeatedly without the need to pucker of gasp at the taste of tequila. I'd go so far as to say it might be the best tequila I've ever had. Though in all honesty, the Gran Patron Platinum may have had it beat just because it actually tastes like tequila. Really. Good. Tequila. The Platinum is comes from those same high-quality agave plants that are hand-selected for sugar content. It is triple distilled and rested in oak tanks. The silver tequila is smooth yet carries the taste of agave without being covered up by excessive aging. This is what the best agave in the world tastes like, and I'd never pass up a taste. Don't shoot it though. Both of these tequilas deserve to be sipped and enjoyed, not chased with a squeeze of lime.
Gran Patron Burdeos and Gran Patron Platinum
The main course featured a crawfish stuffed pork chop over boursin risotto with a tequila sauce and crowned by cracklins. The chop had a well seared exterior with a juicy middle. The spiciness of the crawfish and the rub played with the sweetness in the tequilas for a great pairing. In fact, they both worked extremely well, showing me that tequila can be used to pair with foods. Good to know!
Crawfish Stuffed Pork Chop
By the time dessert came, tequila ran through my blood like Rickey Henderson through a stop sign from his third base coach. I know it had a chocolate cake with strawberry... because I have the picture below. I'm sure there was tequila in there somewhere, but I don't really recall. I also don't have a picture of whatever cocktail came with it, so I'm totally lost there. But it still capped off a great meal. Chef Chris Wadsworth and Chef Sean Rivera pulled off an fantastic dinner, and I'm glad I got to attend with rest of Team Voltron. The folks from Glazers and Patron were excellent as well. It definitely made me understand what makes a great tequila.
I'm really excited about another LSU Football season which also means another season of tailgating. LSU truly is one of the meccas of college football game day experiences. Anybody reading this who has never been to Baton Rouge for a game, please come on down. It is an inspirational atmosphere filled with the passionate fumes of roasting charcoal, sweet bourbon, spicy gumbo and, of course, cold beer. It is not unusual to see large outdoor fryers filled with chicken wings or frog legs. And if you've never seen a cochon de lait in a Cajun Microwave, just come come to campus on a game day! My trip around LSU's beautiful campus before the Northwestern State game with LSU Cheerleader Courtney Begnaud brought about some amazing culinary sights. Check out the video by LSU's Garrett Walvoord and see the deliciousness that we found on campus! Now I can't wait to get back out there for the LSU vs. Kentucky game!!
Ladies and Gentlemen, I'm at it again. This year, a recipe of mine has been selected as a Top 10 finalist for Draft Magazine's Annual Great Grill-Out Recipe Contest. The theme of the contest was right up Bite and Booze's alley: "recipes are limited to 10 ingredients or less - one of them must be beer - and your dish should be made on the grill." The only pantry ingredients we were allowed to include that didn't count as our ten were salt, black pepper, and olive oil. This contest was a no-brainer for me to enter and I'm thrilled that my recipe has been chosen as a finalist. If I win, I could get another Big Green Egg Smoker/Grill Package, a dual faucet kegerator from BeverageFactory.com, Omaha Steaks, a beer club membership, and more!
Please help me vote. This contest has a 1 vote per IP address per day limit and only lasts until September 9th. Give it all you've got and help me win another grilling contest!! Share this link of Facebook, Twitter, message boards, etc. or email it to all your buddies! Thanks so much everybody!
Vote here: http://draftmag.com/recipecontest/vote/
My recipe, which is also seen below, is the "Grilled Pork Chop with Spicy Peach Chutney." Click on it and it'll show you the recipe... then click on the vote button and you'll cast your ballot for me. Come back daily until September 9th to vote again!
Grilled Pork Chop with Spicy Peach Chutney
Grilled Pork Chop with Spicy Peach Chutney
Ingredients:
6 bottles of slightly fruity wheat beer
2 cups brown sugar
1 Tbsp Allspice
2 Tbsp Cinnamon
4 thick cut pork chops
1 stick of butter
2 shallots
2 jalapenos
1 garlic clove
2 peaches
salt
pepper
Step 1: Make a beer brine.
Pour 2 bottles of beer into a grill-safe pot. Heat the beer until simmering or slowly boiling. Add 1 and 1/2 cups of brown sugar, 1 Tbsp of allspice, 2 tbsp of cinnamon, 2 tbsp salt and 2 tbsp ground black pepper. Heat keep over heat until all ingredients have dissolved into the beer and come together as one. Remove from heat and chill.
Once at room temperature, add the pork chops to the brine and allow to soak for at least an hour or two.
Step 2: Drink a beer while the brine is cooling and the pork chops are in the brine. Okay, drink two beers.
Step 3: Make spicy peach chutney.
Once the pork is getting close to coming out of the brine, finely chop the shallots, jalapenos, garlic and peaches. Melt some butter in a pan over the grill. saute the shallots in the butter. Once soft, add in the jalapenos and garlic. Saute until cooked down and soft, then add the chopped peaches. Continue to cook down. Add about half of a beer (drink the other half), the 1/2 cup of brown sugar that remains, and salt and pepper to taste. Continue to cook it down while moving on to step 4.
Step 4: Cook the pork chops.
Remove the pork chops from the brine. Place on the grill over a medium heat. Cook for a few minutes, then flip. Cooking times will vary depending on thickness of the chop and temperature of the grill. Probably 5-10 minutes per side. Cook to a medium temperature.
Remove the pork chops from the grill. Allow them to rest for just a few minutes. Top each chop with the spicy peach chutney, and enjoy with your last beer from the six pack.
I have made this with Bayou Teche Brewing Company's Grenade, which is a Louisiana Passionfruit beer. I suggest something with some fruit characteristics but nothing overly sweet. Pork and fruit work really well together, and a lot can mix with peach, so perhaps a raspberry beer, strawberry beer, or even a pumpkin spiced beer could work.
Addie's delivered exactly what I was hoping for. In the Washington DC suburb of Rockville, MD, I found myself surrounded by national chains and shopping mall cuisine, of which I wanted no part of. I traveled to the District for a work conference, and the last thing I wanted to do was settle for food that I pass up on routinely back home. After doing a little web searching for some local eateries, I stumbled across Addie's. Only a 15 minute walk from my hotel, I decided that I'd give it a try and hopefully have something to add to Bite and Booze from the East Coast.
Upon arriving at Addie's I realized that the restaurant is set in an old house. I really like that restaurant setting and have talked about that being the kind of establishment I'd like to own one day, so my excitement had really piqued at that point. At 7 pm when I stepped in the front door, the place bustled with dining excitement. I stood there for a second and looked around. I really liked the atmosphere, but there was no host to greet me or waiter to help me. After a few seconds, I stepped out to reevaluate my thoughts on the evening. On one hand, the restaurant had to be good to be that slammed on a Wednesday night. On the other, I did not get greeted at all, and perhaps that was indicative of the dining service as well. Before I could give it too much thought, I noticed that right next door was a little pub serving well priced cold beer. That seemed like a better option to determine my next move, so I walked into Dietle's Tavern and ordered a pint of Yuengling Lager. I enjoy this regional brew and certainly prefer Yuengling on tap over most other American macrobrews. There was baseball on the TV, Nationals and Orioles "fans" talking ball, and a cold beer in my hand. Happiness is simple.
Bread and Wine at Addie's in Rockville, MD
After a couple pints my hunger reappeared and I figured the time had come to go back to the neighboring Addie's to check on the grub situation. This time around the staff promptly greeted me as I walked in the door and sat me at a cozy table in the corner of the former living room of the house. I ordered a bottle of '08 La Linda Malbec and the restaurant brought out a course of bread and butter. Addie's served freshly baked French-style white bread as well as a pseudo cornbread that tasted like it had teamed up with pound cake and fruit cake. It really was quite fantastic, especially when eaten with the accompanying creamy butter. The Malbec also hit the spot and the half bottle lasted me perfectly through the entire meal.
Benton Ham and Green Leaf Salad
I wanted a cup of the asparagus and parmesan soup but they had sold out of the rotating daily special, so I settled for a salad instead. My waiter, Octavio, suggested the Benton Ham and Green Leaf Salad. The salad came with a deconstructed deviled egg where the boiled whites were mixed in with the ham and greens while the yolks were turned into a paste and spread on the side. I really enjoyed the egg and the plating, but overall the salad did not quite live up to the anticipation. The greens were mixed with macerated red onion and an herb vinaigrette. The ham from their charcuterie selection was money, but the greens and dressing lacked just the smallest amount of flavor to put the salad over the top. Still the egg yolks and ham made up for minimalist dressing and slightly bland greens.
My Entrée from Addie's: Locally Raised Pork Chop
There were several amazing options for a main course, but I easily settled on the pork chop because I thought it would pair well with the Malbec I had been sipping on. The chop came from locally raised swine. I asked for the thick cut pork to be cooked to a medium temperature and it came out exactly as ordered. Accompanying pork chop was black pepper spaetzle, fava beans, lemon confit, and a brown ale mustard sauce. The succulent chop tasted terrific with new and interesting flavors compared to the Louisiana cuisine that I'm used to.
Mexican Chocolate Creme Brulee
When Octavio told me about the dessert options I immediately decided on the Mexican chocolate creme brulee. The sweet treat had a beautiful blend of warm and cool temperatures as well as crunchy and smooth textures. The brittle top layer combined with smooth creme to leave a rich yet delicate dessert with a distinctively Mexican flavor that added a just the right touch of uniqueness to the dish. My extreme compliments go to the pastry chef for delivering the top dish of the night!
On a lovely Fall day in Baton Rouge there are few spots better and with more character than Capitol Grocery on Spanish Town Road. On a recent glorious day I took a stroll around downtown and paused as I passed the magnificent State Capitol building, which happens to be the tallest Capitol building in the nation.
Louisiana State Capitol, Downtown Baton Rouge
From the intersection with a view of the capitol, I hooked a right onto historic Spanish Town Road. This old neighborhood offers some of the best architecture in town and also plays host to Baton Rouge's largest Mardi Gras parade!
A Look Through the Tree Tunnels on Spanish Town Road
Situated on Spanish Town Road between 7th Street and Costello Lane, Capitol Grocery is the longest operating grocery store in Baton Rouge, dating back to the 1890s.
Capitol Grocery on Spanish Town Road
Capitol Grocery offers a basic supply of food and household products as well as hot food to please the Spanish Town residents and visitors. My lunch break on this day came a little later than usual, but fortunately I was able to grab the final box of the daily lunch special: smothered pork chop with good brown gravy!
Smothered Pork Chop with Brown Gravy, Corn, Rice and Gravy, and a Dinner Roll
There is nothing like good Southern comfort food, and Capitol Grocery knows how to do it right. This bone-in pork chop came smothered in a rich, flavorful brown gravy. The meat was tender and seasoned magnificently as each bite melted in my mouth and mixed with the gravy as it settled comfortably in my belly. The chop tasted so good that I had no choice but to clean the bone with my teeth because it would have been a food sin to leave any bit of pork uneaten. The corn at Capitol Grocery could use a little help. It tasted fine but had no flair like a good cajun corn should. It could be replicated with ease by any novice and a can of whole kernal corn. The rice came with different gravy which I also enjoyed. Instead of rich brown gravy like the pork chop was topped with, the rice featured a lighter gravy with some stewed veggies that perfectly complemented the flavors of the meat.
I'm sure I'll be back to this place several more times in the coming months and I highly suggest that you give it try if you've never been!
"Bon Appetit! That's French for good meal." - The Reverend
