BLOG | Coast Cooking
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 24, 2014
When it comes to baking and dessert-making in general, I am handicapped. I appreciate the precision with which my baker and pastry chef friends go about their business, but I am all thumbs when it comes the science of it.
I do believe a good meal should end with a sweet course, no matter how petite it is. I don't want to serve a huge slice of chocolate cake or an enormous portion of a freshly baked pie. It should be just a final bite or two, not a feast unto itself.
There are a bundle of pastry shops on the Coast that offer gorgeous creations, and it would be a good idea to check them out and find your favorite.
Here's the simple option I go to when I don't have time to go to the bakery. It was inspired by the ice coffee found at the Vietnamese restaurants, and is delicious and packed with sugar and caffeine to make your guests want to get up and do something.
1 pot strong coffee
Sweetened condensed milk
Lindt hazelnut truffles
1 shot glass per person
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 22, 2014
Pho, the national dish of Vietnam is a delicious beef broth soup, loaded with thin slices of beef and rice noodles.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 21, 2014
Bruschetta is simply "a slice of homemade bread, lightly toasted, rubbed with garlic, seasoned with salt and drizzled with olive oil. Chopped tomato, oregano and wild fennel may be added."
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 20, 2014
Chorizo is a fresh or cured sausage that originated in Spain. Today you can find it all over the Americas. In some of the better grocery stores you can find the cured version, which is fine if you are making paella, but if you want to make the best taco you have ever had, you've got to find it freshly made. La Nortena on Porter Avenue in Biloxi makes their own (if you know of another source, please let me know). For that killer taco, use yellow corn tortillas or soft flour tortillas, whichever you prefer. Sauté the chorizo out of the casing, along with onions, bell pepper and garlic, which are the core of the taco, but it also needs a fresh touch to finish it off. Make a fresh tomato pico de gallo, or salsa if you prefer, and (please, nothing from a jar or can) make sure not to forget the lime. If you put this together correctly you are going to enjoy a taco that you will never forget. If you want to add a nice zing, add some goat cheese. 6-8 tortillas of your choice 1 pound fresh chorizo 1
Posted on October 16, 2014
Fried chicken is perhaps the most iconic of all Southern foods.