Wednesday, March 4, 2009

T-Boys Po' Boys - Authentic N'awlins

Anyone who has ever been to New Orleans (N’awlins if you really consider yourself a regular) knows that there is nothing more indicative of the local cuisine than the po’ boy – fried seafood or meat served on French bread and “dressed” with lettuce, tomatoes and pickle. Now if that doesn’t make you hungry, I don’t know what will! But you don’t have to go all the way to New Orleans to savor this Louisiana treat. T-Boys Po-Boys on Broad Street, in downtown Augusta, boasts a menu of twenty different po’ boy sandwiches! But if you think po’ boys are all you will find at T-boys, look closer. The menu reads like an inventory of most of the dishes you would expect to find in the Big Easy.
Owner, Chef Tony Privat has dedicated his culinary career to producing Cajun food. He is originally from Lafayette, Louisiana and learned how to cook by helping his father. Two years at a nearby culinary school and it was off to work in Florida and then to Atlanta where he owned several restaurants including the French Quarter Food Shops. He has been in Augusta, at the same location, for over four years (T-Boy’s was previously Tap-Tap).
Because of the authenticity of the dishes and awesome taste, it is difficult to recommend any one item on the menu. I had the catfish po’ boy and it exceeded my expectations. The fish was seasoned to perfection and moist. The remoulade sauce was light and added just the right complement of flavor. My only regret is that I did not get the whole sandwich! Other ‘must trys’ are the muffaletta - sliced deli meats, cheeses and antipasto on New Orleans Boule bread. You can also get a seafood muffaletta. But I warn you, go very hungry or limit yourself to a ‘half’ sandwich. The full-size po’ boys are not for the faint of heart. I also have it on good authority, from a very trusted source, that the red beans and rice are to die for. Whatever your choice, be sure to save some room for the Banana Nut Bread Pudding with Cinnamon Syrup & Fresh Cream. This dessert alone will keep you coming back time and time again. In addition, T-Boys offer daily specials such as Gumbo, Etouffee, Jambalaya and crawfish boils. Oh, did I mention the homemade Root Beer?
Chef Tony has plans of expanding his concept which includes increasing their catering capability and developing more homemade soft drinks. He also plans to develop his outdoor garden to create additional seating for customer enjoyment during warm weather months. Chef Tony wants you to come experience a little bit of New Orleans in downtown Augusta. He promises “a great value for a quality sandwich.”

T-Boy’s Po-Boys is located at 1032 Broad St, Augusta GA. Open 11 - 4, 7 days a week. 706-722-7738.

Comfort Food - A Little Bit of Heaven

If you ask anyone from around the world what “comfort food” means to them, you are likely to get as many different answers as the people you ask. But there is no denying one thing – it is usually something they grew up eating that makes them feel good, warm and safe on the inside. At no time during the year is comfort food more welcomed and cherished than winter. As we snuggle in front of the television or huddle around the fireplace, we naturally crave these foods; and the more we can get of them the better.
A survey of several friends, family members, colleagues, and even some strangers yielded some interesting results. Overall, responses ranged from popcorn to sweets to macaroni and cheese. As we tabulated all the results, a pattern seemed to emerge. The majority of respondants agreed that their favorite comfort foods were soups, chili and chicken and dumplings.
So I decided to set out in search of a place where some of these “comfort foods” could be found locally. And much to my surprise I found Madjon’s Bakery and Cafe in the most unlikely location of the Riverfront Antique Mall in North Augusta. Madjon’s owner, Eileen Hutson, specializes in making foods “like Mama used to make.” She has customers who return regularly for her potato soup, chicken salad, Johnny Hoosier cake and yes, chicken and dumplings. Says Hutson “I enjoy making people happy through food.” Hutson, who makes everything herself at her café, has developed a line of “comfort food” products consisting of Meme’s Pasta Gravy™, Madjon’s Salsa™ and Madison’s Cake Syrup™. Look for these products soon in a supermarket near you.

Madjon’s Bakery and Café is located at the Riverfront Antique Mall, 5979 Jefferson Davis Hwy., North Augusta. Open Tuesday – Sunday, 11 -6. 803-646-0217.


Madjon’s Chicken and Dumplings

Broth:
48 oz. Chicken broth (salt & pepper to taste)
2 Boneless chicken breasts
1 Tbs. parsley flakes
2 Bay Leaves
1 Onion Chopped
2 Carrots cut
2 Celery stalks chopped
3 Chicken Bouillon Cubes
1 ½ Tbs. Onion Powder
2 Small Potatoes cut
1 can evaporated cream
Optional: Add frozen whole kernel corn or English peas, 1 pkg.

Dumplings:
2 ½ cups plain flour
1/2 tsp. Salt
1 egg
½ cup sweet milk

Preparation:
Pour chicken broth into pan – add chicken & add all other ingredients except cream. Simmer for about 30 minutes or until chicken is tender. Add canned cream. If a creamier sauce is preferred, add a little more cream to the broth.

Soften butter. Mix flour and salt. Using a pastry cutter, cut butter into flour mixture. Add in egg and stir. Then add milk. Mix and pour onto floured surface and roll dough out like a pie crust. Cut into squares. Loosen under the dough with a knife dusted with flour. Drop squares into broth slowly, one at a time. Let simmer and stir lightly. If stirred too vigorously, dough will break apart. Simmer for about 20 minutes. Adjust seasoning.