Corn Muffins
These are from a box of Jiffy type corn muffin mix. To be expected, but I like 'em.
Gumbo on Rice
All Creoles have their own version of gumbo and their own preference for it. This is a brown roux based gumbo, my favorite. This particular one has pork andouille sausage, chicken sausage, tender chicken meat, shrimp and crab. I’m not completely up on varieties of crab. These legs are wide and split, for you to easily pull out a nice sweet hunk of crab, w/fork or finger - making it easier to maneuver in a restaurant. The base was surprisingly smokey (maybe from the andouille). Is this the best? I can’t say. But we enjoyed it very much.
Fried Chicken, Red Beans & Rice, Collard Greens
This was supposed to be a half chicken, but was a thigh, 2 legs and a wing. Anyway,
we love this fried chicken. It has the simplistic, golden brown, crispy skin, that comes from a simple coating, and juicy meat that comes from using the right oil, temp & time. It is not bold. But they provide a spicy ranch dressing, which is tasty, but gilding the lily. A splash of Louisiana hot sauce is perfect.
The greens were unsurprisingly a little over-cooked and salty, but had the right amount of vinegar and flavor for our taste. The biggest fail was the red beans & rice… yes that is a thin, dry layer of beans over rice.
There is no beer, wine or liquor yet. The kitchen is small and seems to be a little haphazard. There is one picnic table out back. And the bathroom? I’ll put this delicately… @PorkyBelly will not be taking pictures.
Stevie was there being his gregarious self. There were people there who have known him for years and glad to have him back in the 'hood, plus a nice mix of neighborhood peeps.
I still like the newer, healthier soul food kitchens - where you leave feeling like you might have done something good for your body. But Stevie’s is like gran mommie’s kitchen (with a couple of modern twists).
He’s off to a good start. We’ll keep updating (Chowseeker style).