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I know that most people do not know or share the love I have of Gulf Shores. My family has been going there for years, it is so calming to just get a condo and hang out on the beach and read or do some of the silly touristy things like go to Souvenir City or hit the outlet mall. The beach there is great, not too many shells that chop your feet up but enough that you can find some pretty ones. Even in July there are still areas of beach that are not covered with people. I am so thrilled that Bryan loves the place as much as I do.
Besides the chilling out factor, there is something else we love to do there - eat. There is nothing like eating seafood that was caught that morning or the day before. We have by no means tried every place there or even come close, and some places I can't remember it has been so long but here are a few places that are worth mentioning from this trip.
- King Neptune's
By far our favorite. It is a little place, some might use the description of "dive" but the food could not be better or more reasonably priced. There are usually lunch specials for around 6 bucks.
- Big O's
Almost next door to Neptune's, it has a little larger dining area. Amazing food, all you can eat GOOD shrimp for 11 bucks and the only cole slaw Bryan has ever liked.
- DeSoto's
The selling point of this place is price. It is good, not amazing but still better than anything you are going to get in the Midwest. The lunch specials are cheap and there are more options for the lunches and the sides than most places. Picky eaters can find good food options here.
- LuLu's
Owned by Jimmy Buffet's "Sista" This restaurant is located on the inter coastal waterway so you can pull up your boat rather than car. It is very open on the inside, all walls are roll up in the dining area so basically you have a big pavilion. The food is good but a little pricier when comparing it to other places. You are paying for the fun factor but that does not stop us from going there and enjoying ourselves. Basically it is about what you would expect when you hear who owns it.
- Bahama Bob's
We actually spent more here than any other place, but that is because of what we ordered. Prices about on par with LuLu's, the reason why it was more expensive was because we had never been there before we ordered a sampler seafood platter so we could try a little of everything and a order of popcorn shrimp. The popcorn shrimp were bigger than the regular shrimp you get at Red Lobster and really good. I think some of what we got was a bit overcooked so it wasn't amazing to me but it was still good. It was nice to sit right on the beach and look at the gulf.
- Foxy's
Bryan went to work for a day and I walked to the only place within 2 miles. I wish I hadn't. It was a new restaurant, so I thought ok, I'll try it. I was sick within an hour and I couldn't look at shrimp for a while afterwards.
- Villaggio Grille
Located on in the "Wharf" area this is a nicer restaurant that we went to after my seafood experience at Foxy's to get something other than seafood. They had it on the menu but I got a pizza and Bryan got a fancy burger. It was very good. Not as pricey as I would have thought by the look of it though they did have more expensive things on the menu. I loved the salad I got and the wood oven pizza was filling and tasty. We sat on the patio area and it couldn't have been nicer outside. The Wharf itself is also cool with concerts, a Ferris wheel, movie theater and shops. Technically it is in Orange Beach but it is only a few minute drive from Gulf Shores.
- Billy's Seafood
This is not a place you eat it, this is the place you buy it. They catch it on their boats. Fresh as it can be and they ship.
Sometimes the ladies come over for cheesy horror movie night and part of the evening is eating dips. Emily usually brings this over and it is very good. This is also something Stephen can handle making and eats it for meals sometimes. I might not have the proportions that Emily uses exactly right but this is how we have been making it at home.
2 large cans of chicken or 2C of fully cooked chicken (sometimes I use the leftovers from a roasted chicken)
1C Franks Red Hot Sauce
1/2C Ranch dressing
1 package of cream cheese.
1C cheddar cheese (optional)
Put all ingredients into a crock pot on high, stir occasionally until everything is mixed and the dip is bubbling,
Turn temperature down and serve.
You can also get a jump start on this by cooking this on the stove and transferring to the crock pot to keep warm.
Ok, I know meatloaf isn't something most people are really excited about getting another recipe for, but this one is really very good. It is from the recipe book my brother in law Kevin gave me for my birthday last year. It is more flavorful than most, and makes two loaves, easy to cook one and freeze one. The pork makes the difference I think.
2 lbs ground beef
1 lb ground pork
4 large eggs
1 C seasoned bread crumbs
1/2 finely chopped onion
1/4 C finely chopped green bell pepper
1/4 C finely chopped red bell pepper
2 T plus 1/2 t Worcestershire sauce
1/2 t pepper
1/2 salt
1/2 C ketchup
1 T brown sugar
1 t dijon mustard
Preheat oven to 350 and lightly oil pan. Combine beef, pork, breadcrumbs, eggs, onion, peppers, 2T worcestershire sauce, salt and pepper until well mixed, but do not over do it. Divide in half and make two loafs and put in the pans. Bake for 50-60 minutes or until 155 internal temperature. In a small bowl mix brown sugar, ketchup, mustard and 1/2t of worcestershire sauce. Brush on loaves and cook for 10 more minutes. Remove from oven and let rest for 10 minutes for serving.
This is from one of my most favorite restaurants in the world, Kona Cafe in the Disney Polynesian Resort. Very easy, this is wonderful on chicken or steak. You can baste it on or serve it on the side.
You can find a lot of wonderful Disney recipes here.
1 C low-sodium soy sauce - Kikoman low sodium is still to salty, I use Trader Joe's
4 T brown sugar
1/4 C Sake - I used Trader Joe's brand for this
1/4 C Mirin (it is in the Asian food section. it is a little bottle with the soy sauce, can be hard to find, found it at Schnucks here)
1/2 t minced garlic
1/2 t minced ginger
1/2 C pineapple juice
1/2 C cornstarch and water (slurry) 1/2 cup water add about 1t cornstarch or so.
In a saucepan, bring all ingredients, except the cornstarch to a boil.
Bring to a boil and reduce to a simmer, then stir in the cornstarch and water mixture. Cook for an additional 10 minutes. Strain the sauce through a colander. Soooooo good. I sometimes serve this with some warm pineapple. If you refrigerate, you might want to add some more juice when you warm it up.
I have no idea where stores get off selling these for 1-3 dollars each. They are so simple and delicious. There is only one challenging bit, you need a double boiler or you *might* be able to use a crock pot. The key is not letting the chocolate burn. Few things smell worse than burnt chocolate.
You will need:
Double boiler
Cookie sheets lined with foil
Room in fridge to fit strawberries. (I forget about this a lot)
Chocolate - any form but I use dark chips, because the almond bark is flavored chocolate, the dark balances it out.
Chocolate flavored almond bark, this is a trick sometimes. It is in the baking isle, I usually get it at Dierbergs.
Strawberries (washed)
Any random thing you want to coat with chocolate once you run out of strawberries. (pretzels, almonds, Oreos etc)
Fill the double boiler with about a inch of water or so and put it on medium heat.
I wait until some steam is coming out and then I add about half the chunks of the almond bark.
I squish them with a tiny spatula and when they are melty I add the chocolate and stir. You want a 1=1 ratio between the almond bark and the chocolate.
Sometimes I turn down the heat if there is too much steam coming out, you just need to keep the chocolate completely melted.
Once the chocolate is ready I take the strawberries one at a time, first I dry them completely with a paper towel then I take them by the leaves and dip them once into the chocolate, then put them on the cookie sheet.
IMPORTANT - NEVER EVER ADD ANYTHING TO THE CHOCOLATE. THIS INCLUDES WATER, BUTTER, MILK, or OIL.
If moisture gets added, the almond bark will clump up and will not be usable. Nothing I have found will bring it back.
Once you have filled the cookie sheet place it in the fridge to harden the chocolate. You will be able to transfer the strawberries to another container once they harden. Just keep in mind to separate the layers with foil or waxed paper. Add more of both ingredients as needed. It depends on how many strawberries you need and how big they are. Just keep the 1=1 ratio.
If you want to get super fancy, they make vanilla almond bark, I have mixed this with white chocolate chips and made squiggles or double dipped the strawberries. You can do this after you have finished with the regular chocolate.
You can also coat frozen bananas or other fruits.
Enjoy!
Mom makes this for brunch. Wonderful!
1 10oz loaf of french bread 18" long
8 eggs
3 C milk
1/4 C sugar
3/4 t salt
1 T vanilla
2 T butter cut into 5 pats
1/2 t cinnamon
Grease 13 X 9 baking dish, cut bread into 1" wide slices and arrange in bottom of pan.
Beat eggs milk sugar salt vanilla in large bowl (by hand is fine.)
Pour over bread in pan, bread will float. Cut each pat of butter into four pieces and dot each piece of bread with a piece of butter. Sprinkle cinnamon on top. Cover and refrigerate overnight - up to 36 hours. Place dish uncovered in cold oven and turn oven to 325 if glass pan 350 if metal. Bake 45-50 minutes until bread is light brown.
Remove from oven and let set 5 minutes. Serve with syrup or fresh fruit.
Everyone loves funnel cake right? And usually won't think twice about dropping 3-6 dollars on one. This is my Grandma's recipe. Super easy and it makes a lot of them. I recommend topping with powdered sugar, strawberries and whipped cream. Just about everything is better with whipped cream.
Funnel Cake Recipe:
1 and 1/3 cup flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons sugar
3/4 tablespoon baking powder
(sift the above items together)
then the following:
2/3 cup of milk
1 beaten egg
mix everything, then beat until smooth.
put 1 inch of hot oil in a pan (corn oil or canola oil, NOT vegetable oil)
cook until golden brown (may need to flip it over once)
take out of oil and put on either a paper plate or paper towel to soak up excess oil.
So I slack. A lot. Here is my 2nd post YAY! I figured this will be easier for those who like my cooking and want my recipes. Here is the first. This is from Penzey's
WARNING: This is labor intensive. Plan at least three hours start to finish. There is a lot of letting things simmer for 20-30 minutes in there, but it still takes time.
Chicken stock:
1 chicken 4lbs or so
3 garlic cloves
1 onion chopped in 4 pieces
2 celery stalks
1t salt
1t pepper
Jambalaya:
1lb smoked sausage (Andouille if possible)
3T olive oil
2/3 C chopped green bell pepper
2 minced garlic cloves
3/4 C chopped parsley
1 C chopped celery
1 28oz can whole tomatoes
2 1/2 C chicken stock
1 C green onion
1 1/2 t dried thyme
2 whole bay leaves
2t dried oregano
1T Cajun seasoning
1/4t cayenne pepper
2 C uncooked rice
1 medium tomato
1lb shrimp (I use the tiny salad ones because
they are bite sized and don't have a tail to mess with, the original full recipe calls for a whopping 3lbs of fresh shrimp, this is not happening in the midwest)
chicken left from stock
OK! Skin chicken and remove bits that are hiding in chicken Add all the stuff for the stock in a large pot and put enough water in it that the chicken is covered. Boil at medium high for 45 minutes until the chicken is cooked though. While the chicken is cooking is when I chop up the other ingredients. Take out chicken and let cool keep boiling stock off for about a half an hour so it is stronger. Once the chicken is cooled off pull meat from chicken into bite sized chunks Slice the sausage into thin pieces and brown them. Stir them so they don't burn. Remove and set aside. Add olive oil, bell pepper, garlic, parsley and celery to the pot and cook for 5 minutes. Open can of tomatoes and stick a knife in to chop them up a little. Add tomatoes, chicken, chicken stock, green onion, thyme, oregano, cajun seasoning, cayenne pepper and black pepper. Wash and rinse rice. Drain and add to mix with the fresh tomato and sausage. Cover and cook for about 45 minutes on low. Stir a couple of times to make sure all the rice gets cooked. Add shrimp. If using raw, make sure they are cooked until pink, if frozen until thawed. Transfer to oven safe dish and cook in 350 degree oven for about 30 minutes. YUMMY! This makes a lot of food.
