Tag Archives: corn

Babe’s Chicken Dinner House–Garland, TX

It has been too long since I’ve eaten at Babe’s. I was in town serving with Mercy Chefs and I wanted to treat my family to something that was truly memorable.

Naturally, I went for the fried chicken. It wasn’t heavily seasoned which made my children happy, but what it lacked in spice, it made up for it in chicken fried perfection. The skin has a delicious crunch and the meat is unbelievably juicy. I rarely fry chicken for a number of reasons, but one of them is that it is an art to have chicken fried this perfectly.

As I was able to sample the abundance of sides from the lazy Susan, I was reminded of simpler days when my mom filled the house with the aroma of fried chicken after church. The mashed potatoes with the cream gravy was my favorite. To be honest, my favorite food is pretty much anything with gravy. The corn, somewhere between whole kernel and creamed corn was another nice addition. I enjoy corn so much that I used to eat it straight off the stalk on my grandparents’ farm. I feel they tried too hard in seasoning the green beans, though. The flavor wasn’t bad, but not really good either. No worries. It made more room for gravy.

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This gravy is outta control.

I almost forgot about the banana pudding. Normally, meringue makes me sad, but it works with their pudding. The banana flavor was intense. I’m assuming that they are fortifying it with banana extract or maybe liqueur. The presence of the banana flavor was intense and delightful.

I rarely give out a five star review, but the food coupled with the atmosphere brings back some really nice memories. I don’t remember my grandma frying chicken, but I fondly remember her rooster stroganoff. You made sure to get your fill on your first plate because there was no chance for seconds as everyone greedily snatched it up by the ladleful. We will return to Babe’s so we can begin to form a new generation of memories.

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Kale and Black Bean Fajita Soup

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Today has been rainy and dreary which has always been good days for soup. I really didn’t know what I wanted to do, but I had black beans and skirt steak. I wanted to add some color, so I bought some kale and corn at the store.

Add some spices to give it a Mexican flair, and you have a hearty meal.

3/4 pound skirt steak
Olive oil
Fresh cracked black pepper
Tony Chachere’s
Chili powder
1 12 ounce package mirepoix
2 tablespoons minced garlic
2 cups kale, chopped
2 ears raw sweet corn, kernels removed
1 Serrano pepper
1 cup Chardonnay
1 teaspoon beef base
1 28 ounce can crushed tomatoes
4 cups water
3 tablespoons chili powder
1 teaspoon Italian seasoning (I was out of oregano)
1 1/2 teaspoon paprika
1/4 teaspoon white pepper
1/8 teaspoon dried thyme
2 teaspoons cumin powder
1/4 pound black beans, cooked

Pat steak dry and rub with oil, pepper, Tony Chachere’s, and chili powder.

Sear steak in hot cast iron Dutch oven.
Remove steak and set aside for later.

Add mirepoix garlic and sauté until onions are translucent.

Add kale, corn and Serrano pepper. Sauté until kale is wilted.

Add wine and reduce.

Add beef base, crushed tomatoes, water, chili powder, Italian seasoning (or oregano), paprika, thyme, cumin, and black beans.

Cover and simmer 45 minutes to an hour.

Cut steak against the grain into strips and add to soup or top each individual bowl.

Season to taste and eat with flour tortillas or cornbread.