I’m about to break our number one rule and review a restaurant after a single visit. I know the rule is to always give a place a second chance, but I’m making an exception in this case. I will preface this by saying, Padriac’s is not bad, it’s just not good enough to eat there again, considering other eateries in Vinings. I know its harsh, but if you’re just in need of a drink or an appetizer then Padriac’s will suffice, but if your looking for something to feed your “Southern Hunger” then this, over priced pub, is probably not for you. Here’s what we thought of Padriac’s in Vinings,GA .
Monthly Archives: April 2010
Growing up, my grandfather would prepare a big Saturday brunch, just before all that yard work that had to be done. My PawPaw would fix piles of “Hot Cakes”, from Great Granddad Charlie’s family recipe, delicious omelets, and his signature fresh juice that he has drank, every morning, my entire life. The family ritual being that the coldest of those “Hot Cakes” would always end up as a delicious treat for one of our dogs. In honor of this beautiful Southern spring weekend, The Hungry Southerner and friends are cooking up a little brunch of our own. We are going to try out a few, cast iron skillet, biscuit recipes, and fry up some bacon and eggs. Tell us what your favorite brunch ritual is? Do you like to get up early and enjoy the morning with a little coffee? Is there a brunch place that everyone has to know about? What is that special dish you crave first thing on the weekend? We’d love to hear about it, leave us a comment and tell us what you do for brunch.
-The Hungry Southern
If your the last person in Atlanta to have not experienced lunch at Taqueria del Sol, go ahead right now and get your car running while you read this. This place has been a locals favorite for 10 years and hopefully many more to come. The service is always friendly, and the ingredients always taste fresh and delicious. For the lunch plate I always suggest the Fried Chicken Taco, Carnita Taco, and a bowl of Shrimp Corn Chowder. The tacos are always seasoned just right with bright flavors, warm soft tortillas and the meat fillings are never dry or tough, always tender and perfect.
The first Yankee Challenge is to season that brand new cast iron skillet, and cook us an old fashion Big Southern Breakfast. Breakfast must include: Thick Cut Bacon, Eggs (no omelets), Stone Ground Grits , Skillet Gravy and Butter Milk Biscuits . The rules are as follows: No olive oil allowed (butter or lard only); Everything, but the grits, has to be cooked in the cast iron skillet; and Everything must be made from scratch (no instant gravy mixes, quick biscuits, or instant grits). Make sure to season your cast iron skillet the day before, by rubbing a thin coat of lard or Crisco over every surface, and baking it alone in the oven at 250 degrees for 2 hours. Once your skillet is seasoned you won’t have to season it again, if used frequently. Some tips would be to cook the biscuits first, remove them from the skillet and then cook the bacon and eggs together. Try leaving a few table spoons of the bacon grease in the pan for the gravy, and keeping those tasty little bacon crisps with it. Stone grits will take 20 -30 minutes, maybe longer, so get them started while baking the biscuits. Don’t be afraid to season everything liberally with salt, pepper and/or whatever else peeks your interest (Tony Chachere’s is your friend). And don’t use soap and water on your cast iron skillet, just wipe it clean when your done. We will check in with Caitlin soon to see how she did.
Readers leave us a comment and offer your favorite biscuit recipes, ways to cook eggs, or gravy secrets. Don’t forget to try out the challenge for yourself and take pictures, we’d love to post everyone’s trials with the Big Southern Breakfast. Stop by and give Caitlin, “The Yankee”, a word of encouragement or recipe for the challenge. There will be a PRIZE, each month, for the reader with the best pictures and story about their Yankee Challenge experience, so get cooking y’all. Post your pictures to our Flickr group here or to our Facebook Fan Page here .
Mardi Gras, in the South, signals the opening of my second favorite season, crawfish season (football season would be a southerner’s first favorite). These tasty little mud dwellers have been a part of southern history since the merging of Native American and European culture in Louisiana centuries ago. Throwing a crawfish boil is a rich Southern Tradition that brings comfort food and friends together to enjoy the outdoors before the sweltering heat and humidity, of the deep south, drives us all back indoors to our other southern heritage, “Air Conditioning”. In honor of this great season, now part of a recurring annual event, The Hungry Southerner and friends throw a crawfish boil to enjoy the spring weather and spread our Southern Traditions with those that haven’t been a part of this great cultural food event. Here is the “Southerner’s Guide” to a great crawfish boil.