BLOG | Coast Cooking
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 23, 2014
America's favorite food, the hot dog, is street food, easy to take along with you and found on street corners everywhere.
Nathan's and Hebrew National both make pretty good dogs that are generally available.
The best way to cook a great hot dog is on the grill, wood fire or hardwood charcoal fire, of course. As for buns, you are pretty much stuck with stock buns at the grocery, unless you know a local baker who will do you a favor, but French bread might work OK. As for condiments, the sky is the limit.
1 package best quality hot dogs
Freshly made French bread
Grated Gruyere cheese
2-4 jalapeño slices
Get a good fire going and let it just start to die down. Remove the soft bread from inside the French loaf. Grill the hot dogs until they are properly seared, place in the bread (warmed or toasted if you like), pile on the condiments and dig in. Remember a good hot dog is supposed to be messy.
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.
Posted by JULIAN BRUNT/SPECIAL TO THE SUN HERALD on October 15, 2014
When you think of Asian noodles do you think only of Top Ramen? If so you are behind the learning curve. If you want to see what I mean, pay a visit to Lee's International Market in Biloxi (or any other Asian market you like) and there you will find a selection with at least 50 choices. The most common types are soba, udon, ramen, cellophane, rice, lo mein and wonton, but that is not all. My favorites are the udon noodles that you find in the refrigerated section. They are thick, meaty and cook very quickly. These chewy noodles are great in a variety of ways, but I have to admit, none of my favorite serving ideas are even close to traditional. Try making carbonara with udon (eggs, bacon and noodle), or with just a chicken stock base. Cover in Parmesan or your other favorite cheese, or just brown them quickly in a bit of good butter. You can't go wrong. 1 package fresh udon noodles 1 cups chicken stock 1-2 farm fresh egg Soy sauce or Sriracha hot sauce, cilantro to garnish