Southern Cooking

Though sightseeing in America's southeast is interesting and the people are exceptionally friendly, the unique food in Mobile, Alabama was the highlight of our visit. The Luncheon Steamed Seafood Platter at the Original Oyster House set the tone: crab claws, oysters, and huge shrimp came with corn on the cob and red potatoes. There must have been many blue crabs that contributed to this - there were several dozen small claws in the dish on the right, plus an equal number that added flavor to the restaurant's bowl of gumbo.

You could search all the western states and not likely find a dish like Eggs Cathedral, the signature breakfast item at the Spot of Tea restaurant. In this amazing combination a wonderful seafood sauce made with blackened Mexican grouper and crawfish covered scrambled eggs, a crabcake, and an English muffin. To go with it all, there was strawberry sweetened iced tea made from the only tea grown in America on the Charleston Tea Plantation in South Carolina.

Though we didn't eat there, Ed's Seafood Shed advertised an amusing dish called Yo Mama's Platter: A cup of gumbo, garlic cheese grits, greens, flounder, oysters, scallops, shrimp, fried crab claws, and Yo Mama's dessert (a generous portion of Devil's Food Cake with hot fudge sauce and whipped cream). Menu footnote: Yo Mama said, "Don't eat this much in one sittin'."