9th Ward Daily Photo via rl reeves jr

9th Ward Daily Photo via rl reeves jr

New Orleans is as far north as I could ever bear to live. Hattiesburg is putatively a southern city but when I get that far north I start to feel a bit out of sorts and sometimes I even get a minor case of the vapors.

Part of this stems from my need for fresh vegetables grown near where I live. Like this Louisiana sweet corn, plucked from our rich earth, sheared from the cob with a butcher knife and served with butter and salt.

Here’s how we cook it

9th Ward Daily Photo via rl reeves jr

9th Ward Daily Photo via rl reeves jr

Perhaps twice per year we get in the mood for a rack of crutched pork ribs. Crutched just means that the ribs are wrapped in foil during a segment of the cooking process. Some folks do it at the beginning, some wait til the end. The result is the same: meat that slides smoothly off the bone and into the eater’s mouth with zero resistance. These ribs would get you thrown out of a competition but they taste really good as a once in a blue moon treat.

A Guide To Making The Best Cajun Barbecue Pork Ribs You Will Ever Put In Your Mouth

Please note the difference in appearance of the crutched vs non-crutched ribs.

Suburban Masonic Lodge #740 Free and Accepted Masons

Suburban Masonic Lodge #740 Free and Accepted Masons

Driving a few hundred miles for a plate of food has been my favorite pastime since I first got my learner’s permit at age 15 in rural Knox County, Kentucky.

So when I got wind of Saturday fish fries that have been taking place on weekends at the Masonic Lodge in Louisville since 1927, I immediately began making plans for a road trip.

From my article: “My grandfather Big Jim Sullivan was a Mason who suffered through the hard times of Prohibition, but that didn’t stop him from buying bootleg whiskey and taking his old mule Pete out for a gallop through the Kentucky countryside.”

9th Ward Daily Photo via rl reeves jr

9th Ward Daily Photo via rl reeves jr

It’s gems like NOLA Village Market that reinvigorate us as we eat 500 po boys across southern Louisiana. Miss Kitty, the fry cook makes the finest fried shrimp po boy in the Lower 9th. Don’t expect to sit down (it’s strictly to go and signs expressly forbid hanging out) but do expect to get a foot-long sandwich crammed full of perfectly cooked shrimps for under ten bucks.

Jambalaya From The Kitchen Of RL Reeves Jr

Jambalaya From The Kitchen Of RL Reeves Jr

We had a team meeting earlier in the Spring to decide whether we’d load up the Econoline and head to Gonzales, Louisiana for the World Jambalaya Championship.

After much discussion we decided to stay home in the 9th Ward and cook our own version.

It’s not that much better than the best jambalaya you’ve ever eaten.

The Shop-N-Cart In Lily Kentucky Produces The Ne Plus Ultra Of Chili Buns

The Shop-N-Cart In Lily Kentucky Produces The Ne Plus Ultra Of Chili Buns

One year ago today I ventured inside this humble building in the tiny village of Lily, Kentucky. The Shop-N-Cart was one of three places I featured in my Eastern Kentucky Chili Bun Trail article.

From the piece: “The chili here is sublime. The beef is so fresh you can practically hear a steer bellowing in the kitchen”