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Hit this Cajun seafood hotspot to dig into crawfish by the pound, happy hour oyster specials and Cajun Boiler platters, with Gulf Coast shrimp, snow crab clusters, sausage link, two potatoes, one corn and lemon garlic butter sauce. Both locations will be offering a full Lenten Friday menu with ten seafood and vegetarian dishes, including two off-menu combo dishes — a sea bass combo featuring mesquite grilled sea bass, with a choice of a spinach enchilada with salsa verde or Mexican squash enchilada with cream sauce; and a shrimp combo featuring mesquite-grilled shrimp with a choice between the spinach or squash enchiladas with tortillas, pico and guacamole. Both come served with rice and beans and are available for lunch and dinner. Other Lenten dishes include vegetable, cheese or crab enchiladas, house-made ceviche, Mexican shrimp cocktail, Caesar salad with shrimp, fish tacos and mesquite-grilled shrimp.
Image zoom Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Prissy Lee Montiel Barbecue fans used to have just one favorite sauce. It was typically whatever style they grewup eating at their local joint, and its color, texture, and flavor might vary from one part of the South to another. Eastern North Carolina diners insisted that proper sauce was just tart vinegar with a strong dose of black and red pepper, and they'd almost come to blows with Tar Heels from farther west who dared to put a little ketchup in the bottle. In Kansas City, Missouri, the sauce was thick, brown, and sweet. Meanwhile, visitors to Alabama were baffled by the white mayo-based version they found there.
President Joe Biden’s inauguration Wednesday wasn’t the only occasion for pomp and circumstance this month. This Monday, Mission BBQ will open its doors at 2401 Wabash Ave. following a noon dedication ceremony complete with a live rendition of “The Star-Spangled Banner” and a color guard of local police and firefighters. “Mission BBQ’s story is the story of the heart of our country,” said Doug Bruser, Mission BBQ’s regional director of operations. “And Springfield is a great community that aligns with those values.” Founders Bill Kraus and Steve Newton — both expected at the opening ceremony — created their brand with the goal of supporting America’s heroes — those serving in the military, police, firefighters and first responders.
One of my daughter’s favorite dishes from Tellini’s Pasta Market is their Italian casserole. Begin with a cheesy baked rigatoni, which is heaven on a plate as is, but top it with a zesty marinara sauce. It’s the best of both worlds when you can’t decide whether you’re craving an Alfredo or marinara sauce-based dish.As a surprise for her, I attempted to recreate the recipe. I believe I came really close!BAKED RIGATONI ITALIAN CASSEROLE TOPPED WITH MARINARA
Fleur de Lolly: Antipasto Skewers add color to buffet table Laura Tolbert More Content Now Imagine the delicious Italian flavors of an antipasto platter on a skewer. Such a beautiful and colorful presentation really adds a great pop of color to your buffet table. You can make as many or few skewers as you like. The process is the same. ANTIPASTO SKEWERS 3/4 cup Italian salad dressing 1/4 cup grated Parmesan cheese Pimento-stuffed green olives Sliced Provolone cheese, cut into fourths Prepare the tortellini according to package directions. Drain and rinse in cool water, and drain again. Place tortellini in a bowl. Pour the salad dressing over the pasta and toss to coat. Sprinkle with Parmesan cheese and toss again. Cover the bowl and refrigerate overnight.