TX takes LA: Chicory

by Rachel Hamburger, intern


It’s time for the second installment of TX takes LA! Today I’ll be telling y’all about chicory. It’s in lots of the coffee here in Louisiana, and I have set out to figure out what chicory actually is. I had never heard of chicory before living in Louisiana, and when I first heard about it was thoroughly confused. What is it? Why is it mixed in with the coffee here? How does it taste? Well, I found an answer for all these questions.

Chicory

What is it?

Chicory used in coffee comes from the root of the blue-flowered plant cichorium intybus, an herbaceous plant of the dandelion family. It is roasted and ground, then mixed with coffee. It doesn’t have caffeine, but has a similar taste to coffee. Its main claim to fame here in Louisiana is in café au laits, but is also served black. When ground, it looks much like your typical ground coffee as well, but is a little bit darker.

Why is it mixed in with the coffee?

The use of chicory in coffee became popularized in France during Napoleon’s Continental Blockade in 1808, which resulted in a major coffee shortage. The French began mixing it with their coffee to stretch their coffee supply. Once the blockade lifted, the use of chicory in coffee came to a halt, but the practice of using chicory in coffee made it over to the French colonies in North America. The Acadians brought it down with them to Louisiana from Canada, just like they did with beignets.

The use of chicory in coffee became wildly popular in Louisiana during the American Civil War. Union naval blockades cut off the port of New Orleans, and coffee shipments could not get through. Similar to the French during Napoleon’s Continental Blockade, the people of New Orleans began mixing chicory with their coffee to make their coffee supply last. After this, the use of chicory in coffee became a tradition in New Orleans, hence why it is often in our coffee today.

How does it taste?

It is somewhat difficult to put how chicory tastes into words, as it does taste very similar to regular coffee. Chicory has an almost chocolate and slight anise flavor, and many believe it offsets the bitter taste of coffee.

The takeaway:

Coffee with chicory is a tradition in Louisiana that is loved by people all over. It adds just a lil’ somethin’ somethin’ to the flavor of your coffee without making it taste completely different. In my opinion, the best way to drink coffee with chicory is a café au lait with a side of beignets (and by side, I mean a mountain of beignets).

If you want to try some for yourself, grab a bag of coffee chicory from Baton Rouge coffee roasters, Cafeciteaux.

Beers with Chuck: Southern Craft Brewing Co.

by Chuck P

For the past 5 years the Tin Roof Brewing Company has been the only craft brewery in Baton Rouge. With the ever-rising popularity of craft beer it was only a matter of time before there was some friendly competition in the capital city. Welcome the new kid on the block, Southern Craft Brewery.

Owners Wes Hedges and Joe Picou started brewing beer as a hobby after their long days of working as engineers. Quickly, the hobby became a passion and as their homebrewing skills grew so did their desire to create unique recipes using local ingredients. After honing their craft (haha) they entered their first National Homebrew Competition back in 2011 and won 2nd place out of 7,000 brewers for their Red Stick Rye. This beer has a nice malt and hop balance with a clean crisp finish. It features Carolina Rye malts which have grown in the south for over 200 years.

Doing some quality control at Southern Craft Brewing in Baton Rouge, LA

They continued entering more competitions locally and nationwide and eventually developed what would be their second flagship beer, the Pompous Pelican Double IPA. This is a really easy drinking Double IPA with a nice hop profile that doesn’t kill your pallet, but comes through nicely. It’s made with raw Louisiana cane sugar from the oldest sugar plantation in the country and Cascade hops giving it that floral aroma with hints of citrus and bit of spice. It may seem light, but don’t let that fool you. At 8%ABV this one is NOT made to pound back on a warm Louisiana day.

Southern Craft's Pompous Pelican Double IPA

Now, after years of homebrewing, the guys have finally realized their dream of opening their own brewery located at the Barringer Foreman Technology Park on Airline Highway (the last building in the back). Complete with a very nice taproom that’s small in size, but very open and inviting the doors open every Friday at 5pm and tours are at 6 and 7pm.

The taproom at Southern Craft located in the Barringer Foreman Technology Park on Airline Hwy.

Both flagships are on tap as well as their first seasonal, the Swamp Sting Honey Ale along with other experimental brews. If you’re lucky you may get a chance to try their oatmeal stout collaboration brew with Cafeciteaux Coffee Roasters. Trust me, it’s delicious.

I’m happy to see that Baton Rouge is embracing another craft brewery and hopefully this will be the beginning of many more to follow. Cheers!

Booze Block: DC Brau Brewing Company's Public Pale Ale & Corruption IPA

by Chuck P

Just like any other craft beer lover, I’m always on the lookout for any brews that aren’t available here in Louisiana when I’m traveling. Making our way back from our NYC James Beard adventure in July, our team stopped off at West-O Bottle Shop & Bar in Ocean City, Maryland. I legit spent the most money there out of anywhere on the entire trip. It was there that I picked up two delicious beers from the DC Brau Brewing Company, the Public Pale Ale and Corruption IPA.

DC Brau Brewing Company's The Public Pale Ale

The Public Pale Ale is a delicious classic American Pale Ale with a nice malty backbone which gives it some hints of caramel in its flavor. The aroma gave off some lingering notes of grapefruit. It’s a very easy drinking pale ale that I’ve been enjoying lately and it shows with my 6-pack now dwindling down to a 2 pack.

DC Brau Brewing Company's The Corruption IPA

The Corruption IPA is just a little over the Public Pale Ale in the ABV category (Corruption is at 6.5% and the Public sits right under at 6%) but definitely packs a punch. This take on a Pacific Northwest IPA is exclusively brewed with 40lbs of Columbus hops per brew which brings it in at a whopping 80 IBU so if you’re into bitter beers this is a good one for you. It’s sitting right at the line between IPA and an Imperial IPA but that’s not really a bad thing. The malty backbone and killer hop presence shines through with that dank bitterness that true hop heads love.

If my stellar review hasn’t convinced you to try these awesome beers check out the Bite & Booze Podcast at the link below to hear myself, Jay and Jacob Talley, Craft Brand Manager of Mockler Beverage sing their praises.

Cheers!

Burgers with Chuck: Mason's Grill Breakfast Burger

by Chuck P

If you’re familiar with the brunch at Mason’s Grill then you know to prepare yourself for 3 things: delicious food, a their national award-winning Bloody Mason and bottomless mimosas. Don’t let the wait scare you off if you’ve never been, the end result is completely worth it.

Brunch in Baton Rouge is a big deal, with many local restaurants cooking up tasty dishes, but it’s the great comfort food, super friendly staff and a feeling of being at home that makes Mason’s Grill one the biggest destinations for families and friends on Saturday and Sunday mornings. There’s something for everyone on their menu but the one thing that keeps calling me back is their Breakfast Burger.

Let me break it down for you: stacked between two soft, sweet buns are a 4oz homemade breakfast sausage patty, American cheese, a fried egg, bacon, a 4oz hamburger patty, more American cheese, ANOTHER FRIED EGG and dressed with the usual toppings although I tend to do away with the “salad” so as to focus on the burger itself. 

Whoa! It is a sight to behold and is quite the challenge to finish.

This burger is gluttony at its finest. Once you squeeze it together and those egg yolks break and begin to take over every little nook and cranny it becomes a thing of beauty. The breakfast sausage is what stands out on this dish. There’s a bit of spiciness to it that blends together perfectly with the hamburger patty and those tasty eggs. It’s so good that no matter how full you feel, you find it hard to stop eating. Either way there will be a nap in your immediate future.

Like I said before, everything on their menu is great, but do yourself a favor and try the Breakfast Burger on your own or if you’re in a giving mood, share it with the one you love most. The doors at Mason’s Grill open at 9am every Saturday and Sunday so get there early for a table or arrive later and grab one of those spicy Bloody Masons and sit back and think about how much you’ll enjoy the food coma that’s to come.

Jay D's Bites: Molasses Mustard Fried Catfish Poboy

by Blair Loup

I think most people in South Louisiana can agree, when you get a hankering for a poboy, you've got to have it. Once you've tried this one, you'll want to make it over and over again. This isn't your normal fried catfish poboy, this catfish is marinated in a mixture featuring Slap Ya Mama Cajun Hot Sauce and Jay D's Louisiana Molasses Mustard.

We've found that subbing out regular yellow mustard for Jay's Molasses Mustard straight up changes life. See the difference for yourself and let us know what you think!

Jay D's Molasses Mustard Fried Catfish Poboy with Louisiana Barbecue Slaw:

Yields 2 poboys

Canola oil, for frying

2 French bread baguettes

6 (2-3 oz) catfish fillets

1 cup of milk

1 cup of Jay D’s Louisiana Molasses Mustard

2 Tbs of Slap Ya Mama Hot Sauce

2 cups of Slap Ya Mama Fish Fry

2 Tbs of Jay D’s Spicy & Sweet BBQ Rub

1 large tomato, sliced

For the Slaw:

2 cups of green cabbage, shredded

1 cup of mayonnaise

¼ cup of Jay D’s Louisiana Barbecue Sauce

1 Tbs of apple cider vinegar

1 ½ tsp of Slap Ya Mama Original Cajun Seasoning

¼ tsp garlic powder

Mix milk, Jay D’s Lousiana Molasses Mustard, Milk and Slap Ya Mama Hot Sauce together in a mixing bowl.  Add catfish filets and let marinate for up to an hour in the refrigerator. 

For the slaw aioli, mix mayonaise, Jay D’s Louisiana Barbecue Sauce, vinegar, Slap Ya Mama Cajun Seasoning and garlic powder.  Let chill for at least 30 minutes.  Toss cabbage with aioli and set aside. 

Heat frying oil to 350 degrees Farenheit.  Remove catfish fillets from marinade, dredge in fish fry then drop in fryer.  Fry the fillets for about 3 minutes or until golden brown, then drain on paper towels. 

To assemble the poboy, place 2 slices of tomato on the bottom half of the bread, lay the catfish over and top with slaw.