Burgers, Hot Dogs and Fries, Oh My!!!

I took my 6 year old nephew out for a few holes of golf, lunch and the normal tomfoolery that we do when I can steal him away from his Mom and Dad.  The boy, poor boy, I should say, always asks to eat pizza for lunch.  I didn't have the heart to tell him that the nearest place I would eat pizza is somewhere on the east side of the Hudson River and certainly not in Tennessee.  I suggested one of two places that I had never been to:  Five Guys or Cory's Dog House (no website). He chose Five Guys.  For a casual "not so fast food" burger joint the place was terrific.  I was most impressed to learn that they do not even own a freezer. (My kind of place)  Cooked to order, they offer two sizes of burger, aptly named "Little" and Regular.  Now the Little is not really little, it is a single burger while the regular is a double patty.  All of the normal condiments and toppings are available.  Terrific.  That is all I can say---just a terrific burger.  Fresh hand cut french fries  are available for an additional couple of bucks.  Be forewarned that the regular size fries will serve at least 3 or 4 so order prudently.  Although I am not a fan of "skin on" fries, the fact that they were fried in peanut oil certainly brought out the great fresh taste.  No wonder Phil Mickelson bought the rights to open Five Guys franchises in SoCal and dumped raving about the In and Out Burger chain. 

Well it was just a matter of time before I wanted to give Cory's Doghouse a shot.  Apparently not a franchise, at least not yet, the place is located in one of the largest shopping centers in Middle Tennessee known as Providence in Mt. Juliet.  Being a displaced New Yorker, I was really, really impressed that they served Sabrett's.  Now for the uninitiated and deprived, a Sabrett hot dog is the only hot dog served by the ubiquitous push carts in New York City.  They are all beef, natural casing dogs that have a unique "snap" when you bite into one.  Pure and simple: They are the best.  Coupled with NYC's unique onion sauce (Created by the late Alan Geisler consisting of onion, tomato paste, paprika, vinegar, brown sugar, hot pepper sauce and a couple of secret ingredients) there are few fast foods better or at least one that takes me back to my youth. Rumor had it that Cory's served a real NY hot dog.  They did---- sans the bread but that is no complaint.  They use their version of a New England hot dog bun (perfect for lobster rolls), butter grilled resulting in a moist and steamy bun about the thickness of Texas toast.  As to toppings, if they don't have it, it was probably never served on a hot dog.  They break down the menu by regions, East, West, North and South and a few places that don't belong in any of the above. Every possible regional variation of a frank is available. My guess is that there were over 50 versions of a hot dog on the menu, Of course, I went with the New York:  Sabretts, deli mustard,onion sauce (very close to the original) and the Connecticut:  Dog, raw onion, bacon and mustard. No respectable New Yorker would ever put yellow mustard on a  dog and they should have been using brown, but other than that just perfect. Frankly, they were terrific and if you can't find a dog to suit your taste, then you shouldn't eat dogs.

SOS!!!! Chipped Beef on Toast: A Forgotten Food

Well, it has been awhile since my last post.  Busy I guess.

My late father, a WWII veteran, was fond of occasionally making chipped beef on toast a/k/a Shit on a Shingle or SOS.  Historically served for breakfast, we had it for dinner and it makes a fine entre for any of your three meals. We loved the stuff  in spite of its more colorful name or maybe, as kids, we liked it because of its name.  Despite its military upbringing and possibly origin, SOS is a fine meal of smoked, dried and salted beef combined with Bechamel sauce---one of our esteemed Mother sauces. (Recipe here.) The first recorded recipe for SOS can be found in an Army cookbook written in 1910.   Now, mind you, good ole Pops (and every Army Cooky since 1910) probably had no idea that they were preparing a sauce as regal as the lofty and highly regarded Bechamel. Rather, my father simply referred to it as "white sauce."  Dad would mix milk, butter and flour into a roux for about 15 minutes and once heated would pour in the chipped beef.  Once sufficently warmed up, it would be laddled onto buttered toast and served with a heavy dose of black pepper.   Now some variations are available:  Some go with  a dash or two of hot pepper sauce; a sprinkle of cayenne pepper or a splash of Worcestershire sauce; some prefer an English muffin or a southern biscuit.

By now you are probably asking "what is 'chipped' beef?"  Usually made from the eye of round, it is slightly salted, dried and smoked beef similar to braseola.  It is sliced very thinly (chipped) and sold in bags or jars not requiring refrigeration. Now finding the chipped beef is not as easy as it once was.  It was once readily available in most supermarkets in bags or in small jars but is getting  harder to find.  Rumor has it that Walmart occassionally sells Esskay brand; Publix and Kroger may also sell Hormel's  version. Stouffers also sells a frozen version complete with sauce and chipped beef---just heat and serve.  Personally I have not gone down that road as I find whisking up a Bechamel to be child's play and I am confident that mine is better than the one fabricated by the food production  gurus at Stouffer's. Go ahead, Beetle Bailey fans, give it a try.

A Fine Dinner in Banner Elk, NC

Well, sometimes places and surroundings are surprising.  Had to head to northwestern North Carolina last week to give a lecture at Applacahian State University.  Decided to parlay the trip with a visit to a client not too far away.  Passing through Banner Elk on my way to Boone, I recognized a couple of streets and a restaurant that I had been at before.  (Years back my son had gone to college in the area as well,)  The Louisiana Purchase was still there.  A quick phone call and I learned that the place was under new ownership but little had changed.  Pulled in.  Had to.  Couldn't pass up a fine cajun restaurant in the middle of,  uh, the middle of  well, pretty much the middle of nowhere.  Veal Pate and Crawfish Etoufee screamed off the menu.  Had to go there.  SPECTACULAR .  Across the board specatacular.  Whenever you're in the northwestern part of NC, don't pass  up the opportunity to eat some fine ---and I mean fine----cajun food.

Old Hickory Steakhouse---Gaylord Opryland

A dear friend, Donald J. Sowa, of the Sowa Financial Group,  comes into town for a few rounds of golf and we head to Old Hickory Steakhouse and the Hotel for the evening.  Nice spot to bring out of towners and there is a restaurant for every palate and budget.  Earlier, I had made reservations at the Old Hickory Steakhouse as I was often told its steaks are second to none. Being a huge fan of Mortons and The Palm, I had my doubts, but, as they say, nothing ventured, nothing gained. We settled into The Library Lounge, as the bar is known,  for a couple of drinks before dinner.  The Library offers a rich ambiance and overstuffed leather chairs in a spectacular environment---floor to ceiling hardwood, deep carpet and true Southern warmth. I order a beer and my friend a mixed drink which, after too long  of a wait, arrive. The beer (a domestic) is at room temperature and not a degree colder. After 10 minutes of trying to find our server and getting annoyed, "Mike" arrives and I voice my complaint. He listens attentively and then  informs me that such is not possible as "it was in the cooler all day." Fuming now, I simply tell the kid to pick up the bottle and he can decide for himself if they need a new cooler, but I would like a cold beer in the meantime. 10 minutes later a cold beer arrives. So far not so good.  Dealing with this careless, arrogant neophyte I didn't anticipate a great dinner, but I was very, very impressed with Anthony, our waiter, and the food. Anthony made a recommendation for the 22 oz bone in ribeye.  We went with the spinach made with Marscipone and garlic truffle Mac and Cheese as sides.  Magificent. Simply and thoroughly magnificent and that is the only word I can use.

Spectacular steaks; great service and a wonderful atmosphere. Except for the self absorbed, childish and apparently not too bright cocktail server, I would give this restaurant as many stars as allowed by law.