Dining Out Southeast: 50 Taters, Scottsboro, AL

 

Y'all know me.  How on earth could I pass up a restaurant named 50 Taters with an old pickup parked out front with "Comfort Food/Casual Dining" on their marquee? I couldn't!

Several times we had passed by their sister restaurant in Rainsville, AL.  Recently, a friend had stopped at this location and share his (positive) experience.  We had a road trip to nearby Crow Mountain Orchard for apples today and on the way home decided to stop in for a late lunch.

We were warmly greeted when we entered and invited to choose a seat wherever we wanted.  By the time we were seated, a friendly server was there to deliver napkins and silverware and get our drink orders.  The sweet tea is served in LARGE glasses (free refills) and was oh so good.

We were starving, so I ordered fried pickles to hold us while we looked over the menu.  I like to compare different restaurants versions of fried pickles.  50 Taters' fried pickle slices are battered with cornmeal and weren't greasy in the least.  Bonus points for the server bringing along extra forks with TWO plates for us.  Also included:  two ranch dressings for dipping.  **Pet Peeve alert:  I dislike when you order an appetizer and the server drops it and leaves before you can ask for small plates to put the individual appetizer servings.  Being provided the plates without having to ask is a big step in making your customers happy with their meal.

I saw many items on the menu that appealed to me:  a variety of sandwiches, steaks, stuffed baked potatoes, seafood, and BBQ. There is also a salad bar that had many customers the entire time we were there.

Pulled pork always calls to me so I chose the pulled pork plate with my two side items of fries (yeah, they weren't the battered kind!) and fried okra.  A large container of BBQ sauce was already on the table and could be added at the diner's discretion.  The sauce was delicious!  Thick and somewhat sweet, but then the slightest hint of heat that lingered briefly.  It was the perfect combination of Sweet Heat.  I asked if the sauce was made in-house and our server told me that it certainly was and was a "secret" recipe.  I can certainly understand why!  The pulled pork had a nice amount of "bark" showing the smoke ring and tasting without sauce, the smoke flavor was delicately evident.  This was a great BBQ plate.  The fries and okra were average, but tasty.

Sweet Harold chose the Chicken Fried Chicken meal with mashed potatoes and slaw as the side items.  As I am typing this blog post, I asked for his personal review.  Here it is:  "The portion size was LARGE, the chicken was well seasoned and nicely fried.  The mashed potatoes were yummy and the gravy was served hot and was a nice amount.  The slaw was fresh, crisp, and mayo based.  I really enjoyed my meal."

Very seldom do we order dessert when dining out.  But based on my aforementioned friend's description of this particular after dinner treat, we decided to share one.  Oh, boy.  Where do I start describing this plate of deliciousness?

The name of this dessert is Reesie Cup Sundae.  The menu describes it as a "Chocolate Peanut Buttercup with ice cream with a peanut butter topping and cool whip."

It was certainly all that the menu p.  That isn't caramel, that is actually an ooey gooey peanut butter topping over vanilla ice cream which is over a chocolately cookie like cover over a peanut butter cup like middle.

This was more than enough to share!  We thoroughly enjoyed our meal and visit here.  We had more than one server during our meal and they were all courteous and made sure we had everything we needed.  

If you are ever in Scottsboro visiting the Unclaimed Baggage store or going to Crow Mountain Orchard for apples or cider, stop in for a meal!

Around Lolly's Table: Halloween 2021

 

Recently, while browsing in a local variety store that houses many antique booths, my gaze fell upon these unique orange plates.  Upon closer examination, I realized there were chargers, plates, and salad plates in the set.  I decided to sleep on it before purchasing and returned to the store in the next few days to see if they were still available for purchase.  They were and I snapped them up!  I already had in mind exactly how I would use them for my Halloween table this year.

When I returned home with my latest table setting acquisition, I did a little research.  These are vintage glass plates made by Arc France.  I've since learned there are also bowls to complete the set.  I'll be on the lookout for those!

The glasses are Artland water goblets which were given to me by a friend of a friend.  Perfect match for these plates!

I wanted the orange to really pop, so I chose a black tablecloth, black napkins, and silver napkin rings.  A table runner with dancing skeletons adds a little whimsy.  

Antique silver candelabras with deep purple candles complete the table.

Happy Halloween!

Around Lolly's Sideboard: Halloween 2021

 

For this Halloween, I brought some extra creepy onto the sideboard!

The plates and glasses were purchased at Home Goods a few years ago.

My youngest granddaughter loves this plastic rat (complete with a squeaker!) that sounds eerily realistic when squeezed!

I can't decorate for Halloween without a couple of Poe's ravens showing up for the party.

These guys were living at Tuesday Morning until I brought them home a year or so ago.  You can also place tea lights in their heads for a little glow.

I love this skeleton hand hour glass!

And a nice furry spider is essential!

These three bottles labeled "Bat Droppings," "Vampire's Blood," and "Poison" are filled with water with food coloring to reach the desired shade.

I hope you enjoy this display as much as we are this Halloween Season!

Around Lolly's Table: An October Birthday Supper

 

I prepared a birthday supper for a friend.  For this table, so close to Halloween, I incorporated black and orange in subtle ways.  The black napkins and tablecloth look great with the orange chargers, glasses, and salt and pepper shakers.

The table setting pieces are Majestic Beauty by Queens and made in England.  These were adapted from an original copper engraving.  There are four different patterns:  the pheasants seen here, mallards, turkeys, and stags.  I'll have another blog post showing all of these in a week or so when I use them on the sideboard!

Harold's Favorite Chili

Last year was unique to say the least.  For reasons I still can't figure out, I didn't make ONE batch of chili last Fall/Winter.  Sweet Harold told me during our grocery shopping trip this week that he wants chili!  

I've said many times in the past that I've never made two pots of chili exactly the same.  Today was no different.  After we finished eating, I asked him what I should name this recipe.  Without hesitation he responded, "Harold's favorite Chili...for now."  😏

Let's make some chili!

I used a 7 quart Dutch oven; any large, heavy duty pot will work nicely. You can find Guajillo chili pods in the Hispanic section of your supermarket.  The peppers have a slightly sweet aroma and a medium hot flavor.  By finely chopping the dried pod, it will rehydrate while the chili simmers and leave a delicious flavor.  You can use more than one if you'd like.

1 3/4 - 2 lb. ground beef (70/30 blend)

1 large yellow onion, chopped

1 heaping T. minced garlic

3 T. chili powder

2 t. ground cumin

1 dried Guajillo Chili pod, stemmed, seeded, and finely chopped

1 (14.5 oz.) can Red Gold diced tomatoes (chili ready)

1 (14.5 oz.) can Red Gold tomato sauce (chili ready)

2 (15.5 oz.) cans Bush's Mixed Chili Beans (pintos/kidney)

4 cups low-sodium beef stock

salt to taste

For toppings:  shredded cheese, sour green, chopped green onions, cilantro

Add the ground beef to the Dutch oven over medium high heat breaking it up with a wooden spoon.  Add onions.  Cook, stirring frequently, until the meat has browned and onions have softened.  

Add garlic, chili powder and cumin.  Sprinkle in the finely chopped Guajillo pepper.  Continue stirring so the mixture doesn't stick to the bottom of the pot.

Stir in the diced tomatoes and tomato sauce, scrapping up the browned bits on the bottom of the pot.  Next, add the undrained beans and beef stock.

Lower the heat to a simmer and let the chili cook for an hour or two.  Stir occasionally so chili doesn't stick.  If you like a thicker chili, continue to simmer.  If you prefer a thinner chili, add more beef stock.

Taste and add salt to taste.

Add your favorite toppings and serve with crackers or a tasty grilled cheese sandwich.

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Dining Out Gulf Coast: Bella Roma Tuscan Grill, Panama City Beach, FL

For our last dinner while vacationing at the beach, we chose Bella Roma Tuscan Grill.  Chef and Owner Guglielmo immigrated from Italy when he was 21 years old.  The restaurant serves the upscale Italian cuisine of Northern Italy which is a little lighter with a variety of sauces.  There is a wide option of items on the menu from traditional pasta dishes which include homemade lasagna, to fish and seafood entrees, along with veal, lamb, and gourmet pizzas.

Our server for the evening was Candice.  She was extremely personable and knowledgeable of the menu.  She described each of the nightly specials in such a way that I wanted to order all of them!

When we arrived for our meal, we were warmly greeted and promptly seated. I couldn't resist ordering Spritz Veneziano.  The color is absolutely gorgeous and the flavor is very refreshing. A Spritz is commonly served as an aperitif in Northeast Italy.  It's made with prosecco, digestive bitters, and soda water.

While we looked over the menu, we ordered an Italian Antipasto with imported Italian meats and cheese, served with giardiniera. This is a beautiful presentation that tasted as great as it looks.

Here's my plate:  the grilled zucchini and eggplant were cooked perfectly.  The variety of meats (each with a different flavor) paired nicely with the olives and tomatoes.

Y'all know how much I love a good bread basket!  I've had many variations of the "olive oil dipping bowl."  But, I've never had Bella Roma's version.  The olive oil was light and fruity.  The fresh garlic was amazing when combined with the olive oil and herbs.  If they would only bottle this for purchase my life would be complete.

Sweet Harold selected the house specialty:  Lasagna Al Forno which is baked layers of pasta filled with meat and ricotta cheese, parmesan and mozzarella cheese.  He was well pleased with his choice.  It was served piping hot and was well seasoned.

Even though I was sorely tempted by the seafood options, I chose the Spaghetti Alla Carbonara:  Pasta tossed with crispy pancetta, prosciutto, eggs, cream, parmesan cheese, black pepper and chili flakes.  I believe there was a pound of spaghetti noodles on my plate.  If we had not been coming home the next day, I would have taken my leftovers for lunch the next day.  Look at how much pancetta and prosciutto is in this serving.  This is an amazing dish and I highly recommend!

Because it was the last night of our anniversary trip, we talked each other into ordering dessert!  Once again, presentation is everything and they knocked it out of the park.

Sweet Harold ordered the tiramisu.  He rated this one of the best he's ever eaten.

I ordered the Limoncello Mascarpone.  The cake was moist with a very tender crumb.  The lemon filling was amazing.  This dessert was worth every calorie.

The entire meal was perfection.  The atmosphere was elegantly casual, service was outstanding, and the food from beginning to end was top notch. We will be returning on our next trip to the beach!

Dining Out Gulf Coast: Capt. Anderson's, Panama City Beach, FL

If you've visited Panama City Beach, Florida in the last 54 years, you've certainly heard of or enjoyed a meal at Capt. Anderson's. The Patronis family owned restaurant has grown through the years to seat 725 patrons.  During their six night a week service, they serve over 250,000 meals during their 8-month season.  

It's a long-standing tradition with our family to dine at Capt. Anderson's during our vacations to the beach.  The restaurant opens early at 4:00 p.m. and it's fun to come about that time to see the fishing boats come in and watch them unload their catches of the day.

Even though the crowds arrive early to dine, Capt. Anderson's has the seating situation down to an art form.  While waiting for your table, the lobby is full of numerous historical nautical displays.  If you're a WWII history buff, the huge propeller from the sunken Empire Mica is on display in front of the restaurant.  Indoors, there are several displays with artifacts recovered from the wreckage.  There's also a gift shop for browsing.

For our dining experience, we were very fortunate to have Madi as our server.  She was extremely knowledgeable of the menu and the nightly specials.  She made sure we had drink refills in a timely manner and brought extra silverware when (oops!) a fork was dropped.

We both selected a tossed salad with blue cheese dressing to begin our meal.  The salad was fresh and crisp and loaded with vegetables.  The dressing was full of blue cheese.  Yum!

Check out the bread basket!  Of course, softened butter was available.  Y'all know one of my pet peeves is "hard as a rock, just removed from the refrigerator butter."

Sweet Harold selected the Char-Grilled Jumbo Shrimp with house seasoning, lemon, and drawn butter. The shrimp were cooked perfectly with a nice char.  

We both had a laugh when we saw this shrimp!  Doesn't it look exactly like a seahorse**?  **No seahorses were harmed in the enjoyment of this meal.

We both selected the loaded baked potato to go along with our meal.  Why a "loaded" baked potato?  We heard a rumor that there are no calories or carbs at the beach!

There were also hush puppies!

I enjoyed the Greek Style Open Hearth Charcoal Broiled Filet of Snapper.  If you have never enjoyed a Charcoal Broiled piece of fish, please choose that option if you're ever presented the opportunity.  The snapper was not overpowered by the seasoning; it was there to enhance the natural flavor of the fish.  Absolutely amazing entrée.

When we mentioned to Madi that we were at the beach for our anniversary, she offered to bring us a dessert to share.

This delectable dessert is named "Feud Cake."  The story goes that two families both claimed the original recipe and a great feud began.  The cake is full of chopped pecans with a creamy frosting.  Delicious!

Again, Happy Anniversary to us!