Posts Tagged ‘Pie’
On days as hot as this one (95°, feels like 100°, humid, no wind) I have a really strange clearly masochistic instinct to crave barbecue. I know it’s because I associate it with the South, and seriously I have no idea how such a heavy food was invented in the kind of climate where you can’t even walk outside in the summer, but all I can say is it’s still a good thing we don’t have good barbecue in CT because otherwise I would eat it all. But while I’m reminiscing, I figured it’s about time I put up another restaurant review for your salivating pleasure. Also, while I have your attention, I’d like you to know that the new figcookingschool.com has finally arrived! Please go check it out and let us know what you think (extra credit for high praise).
Allen and Sons, in Chapel Hill, NC fits firmly in the category of “awesome road food.” While the menu is certainly not limited (they do have fried chicken and a few other southern classics), barbecue is clearly the center of attention. They only have one kind – the smoky, tender, chopped pork native to North Carolina, referred to simply as “barbecue.”
Because this pork is chopped, not pulled, it melts blissfully on your tongue, and while their vinegar-based East Carolina sauce is not as flavorful as the sauce at Halligan, it does perfectly accentuate the smokiness of the meat.
Alongside their ‘cue (see, I’m a native now) they serve a faintly lemony, delightfully tea-full sweet tea, perfectly crisp okra that actually tastes like okra, and the best hushpuppies we had – sweet, with a clear corn flavor. But while everything we had was great, their dessert can only be called a revelation. I rarely find a restaurant where I think dessert is better than the food (which is a shame because I love dessert more than anything) but this place, like many in the south, was a distinct exception.
The peach cobbler had a thin syrup on perfectly sweet, juicy, fresh peaches…
the coconut pie was perfectly southern, and not too sweet…
and their chocolate pie, made with real chocolate and topped with perfectly spiced pecans, was thoroughly humbling (and you know how we get about our chocolate pie).
Nobody there had the recipe, so I’d have to drive all the way back just to get another piece, but I swear it would be worth every mile.
Allen & Son Barbecue is located at 6203 Millhouse Road Chapel Hill, NC 27516. If you know what’s good for you, you’ll go as soon as you can.
College is a never ending whirl of excitement. Classes are crazy but fascinating, the weather in New York is beautiful and perfect for exploring, and most importantly of all, Restaurant Week was extended to Restaurant Month, so I’m finally full (albeit out of money).
But most exciting of all, this weekend my friend Alex has commissioned me to feed his film crew! Which means I’m cooking! For people! In a kitchen! Last night they had their first production meeting, tomorrow they’re shooting and by Sunday they’ll have a movie. Team Fishmonger is entering a 48-hour eco-friendly film contest for an opportunity to screen at Cannes. They’ll receive prompts tomorrow morning and in two days they have to have a film. I’m responsible for making sure they don’t die of hunger along the way.
To celebrate the project, I started them off with a pair of Miss Mary’s [Multipurpose, Magic] Fudge Pies, a remnant of our trip to Tennessee. Last night they were good luck pies, but they can serve every purpose, from “please be my friend” to “sorry you just got dumped.” I’ve used them in every situation possible. And they never fail. They’re magical.
I’m sorry to say I didn’t even a little bit make up this recipe – all credit goes to Miss Mary Bobo and Jack Daniel, for creating something that cannot be improved upon. Once you try this pie you will never make any other pie again. It puts a positive spin on the world. And that is how I know this team is going to win. And why I will accept full responsibility when they do.
Stay tuned for more photos and recipes from the set!
Miss Mary’s Fudge Pie
Adapted from Jack Daniel’s Website
¼ cup (½ stick) butter
1 ½ cups sugar
3 tablespoons cocoa powder
2 eggs, beaten
½ cup evaporated milk
1 tablespoon Jack Daniel’s Tennessee Whiskey
1 (9-inch) graham cracker pie crust (See Below)
Heat oven to 350°F. Melt butter in a saucepan over medium heat. Pour in bowl and stir in sugar and cocoa powder. Stir in eggs, evaporated milk, and Jack Daniel’s. Pour into the piecrust and bake for 30 to 35 minutes or until set. Cool completely. Serve slices with a dollop of whipped cream sweetened with sugar and a little Jack Daniel’s.
Graham Cracker Pie Crust
10 Graham Crackers
5 Tablespoons Butter
Preheat oven to 350°F. Break graham crackers in food processor until they reach a sandy consistency. Don’t over process them. Melt butter in saucepan and stir in graham crackers. Press graham crackers into a 9-inch pie pan and pre-bake for 10 minutes. If you’re making this for a pie that doesn’t go in the oven, bake for around 15 minutes, or until golden brown. But honestly you shouldn’t be making other pies.