Puff Belly's Brewery Pizza and Grill

Hey y’all, Chef David here…it’s Friday Flounder day at the Gulf Coast Eagles! Fried or bronzed 8 oz flounder filet served with fries, white beans and bread…available until 5pm…come get you some!

Hey y’all…Thursday shouts pork chops! Fried center cut chop with veggie, mashed and choice of white or brown gravy and bread. Gulf Coast Eagles in D’Iberville…come get you some!

Hey y’all it’s Monday…pot roast PoBoy day at the Gulf Coast Eagles! Served with fries…come get you some. Served 11-3.

Hey y’all…it’s flounder Friday at the Gulf Coast Eagles. Bronzed or fried flounder filet with fries, beans and bread only $11…come get you some!

Hey y’all…It’s Thursday and that means fried pork chops or chicken fried steak…your choice at the Gulf Coast Eagles. Served 11-3…come get you some!

Hey y’all…Wednesday means Liver and onions and Hamburger Steak…your choice at the Gulf Coast Eagles. Served 11-3…come get you some!

Hey y’all…It’s Fryday! Gulf Coast Eagles special featuring fried whitefish filet, white beans, french fries and bread $14. Stop by or give us a shout for pickup!

Dawn M Ross Tina Ross Seamans It was nice to run into you today, Dawn! Out of the Public Schools and back into real cooking...check this out. I have control of the kitchen and everyone is invited to check out these delicious affordable lunch specials, available daily from 11-3 at the Gulf Coast Eagles in D'Iberville.

Here is a recipe that you might really like…no insects 🐜 involved…

Keto Chocolate Chip Cookies

This is the only keto chocolate chip cookie recipe you will ever need. These tender low carb cookies are so good, no one will believe they are completely sugar-free…with less than 2g net carbs per cookie.

Servings 18 cookies

Ingredients

2 cups almond flour (200g)
¾ cup Stevia Brown Sugar
½ teaspoon baking soda
¼ teaspoon salt
1 large egg
½ cup butter melted and cooled
½ teaspoon vanilla extract
½ cup sugar free chocolate chips divided
¼ cup chopped walnuts (optional)

Instructions

Preheat the oven to 325F and line a large baking sheet with a silicone baking mat or parchment paper. (Use 2 baking sheets if yours are small, don't crowd the cookies).

In a large bowl, whisk together the almond flour, Brown Swerve, baking soda, and salt.

Stir in the egg, butter, and vanilla extract until the dough comes together.

Stir in half of the chocolate chips and the walnuts, if using.

Roll into 1 ½ inch balls.
Press the balls down to about ¾ inch thick with the palm of your hand.

Don't press down too much as these cookies will spread a bit on their own.

Press the remaining chocolate chips into the tops of the cookies.

Bake 15 to 18 minutes, until puffed and golden brown around the edges. They will still be very soft. Remove from the oven and let cool completely on the pan.

They’re coming…and maybe to a plate near you!

Spicy Popcorn Cicadas Advocates promote insects as a sustainable protein source, and cicadas are eaten by many cultures around the world.

Hey y’all! Get your team together and join us for the crawfish cookoff at the Moose Lodge in D’Iberville…we will be competing, so put your best game together and try to beat us!

As a lot of you know, I’m not much of a baker, with the exception of pizza dough. If you are intimidated by bread baking, this is the recipe I suggest making first, both for its simplicity and flavor.

Focaccia is the bread recipe for beginners…these are a few of the reasons why:

The no-knead, 4-ingredient dough takes 5 minutes to mix.

It requires no special equipment…no tricky shaping or mixing techniques…no scoring.

All you need are a 9×13-inch baking pan (or two 8-9 inch rounds) and your fingertips…you’re good to go.

It bakes out soft and pillowy, olive oil-crusted, golden all around…it’s completely irresistible!
It’s hard to beat focaccia for its ease of prep and simplicity of ingredients.

You will, however, need a digital scale for ingredient measurements.

Four Tips for Success

1. Allowing the dough to rest 18 to 24 hours in the fridge yields the best results. (You can leave the dough in the fridge for as long as 72 hours.)
2. A buttered or parchment-lined pan in addition to the olive oil will prevent sticking. When a Pyrex or other glass pans are used, butter plus oil is essential to prevent sticking. When using a 9×13-inch metal pan, you can get away with using olive oil alone.
3. Count on 2 to 4 hours for the second rise…depending on the temperature of your kitchen and the time of year.
4. After the second rise, dimple the dough, then immediately stick the pans in the oven — this is important in terms of keeping those desirable crevices. If you dimple and let the dough rise again even for 20 minutes before popping the pan in the oven, the crevices begin to dissolve.

INGREDIENTS

512 g all-purpose flour or bread flour, see notes above

10 g kosher salt

8 g instant yeast, hydrated in the lukewarm water

455 g lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water

Butter for greasing the pan

4 tablespoons olive oil, divided

Flaky sea salt, such as Maldon

1 to 2 teaspoons whole rosemary leaves, optional

INSTRUCTIONS
Make the dough:
In a large bowl, whisk together the flour, salt, and instant yeast.
Add the water.

Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball.

Rub the surface of the dough lightly with olive oil.

Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.

It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid. If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover. If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer.

Line two 8 or 9-inch pie plates or a 9×13-inch pan with parchment paper or grease with butter or coat with nonstick cooking spray. (Note: This greasing step may seem excessive, but with some pans, it is imperative to do so to prevent sticking. With metal pans, you can get away with olive oil alone…with glass baking dishes, butter and olive oil are a must.)

Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.

Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans.

Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours depending on the temperature of your kitchen…no need to cover for this room temperature rise.

Set a rack in the middle of the oven and preheat it to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).
Rub your hands lightly in the oil to coat, then, using all your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt all over.

Transfer the pans or pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pans or pan from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting and serving; let it cool completely if you are halving it with the intention of making a sandwich.

A few notes:
Plan ahead…mise-en-place…French for “put in place”. It means that ingredients are prepped, tools are gathered, and everything is organized before cooking begins.

While you certainly could make this more quickly, it turns out especially well if you mix the dough the day before you plan on baking it. The second rise, as well, takes 2 to 4 hours.
If you are short on time and need to make the focaccia tonight: Let the mixed dough rise at room temperature until doubled, about 1.5 to 2 hours. Then proceed with the recipe, knowing the second rise will only take about 30 minutes.

You can use various pans to make this focaccia such as: two 9-inch Pyrex pie plates. (Use butter + oil to prevent sticking.) One 9×13-inch pan…do not split the dough in half, if you use this option, which will create a thicker focaccia…or 13×18 inch rimmed sheet pan which will create a thinner focaccia…great for slab sandwiches!

As always, for best results, use a digital scale to measure the flour and water.

If you are using active-dry yeast, simply sprinkle the yeast over the lukewarm water and let it stand for 15 minutes or until it gets foamy; then proceed with the recipe.

Flour: You can use all-purpose or bread flour here with great results. If you live in a humid environment (South Mississippi) I suggest using bread flour.

“When you work in the industry, nothing quite compares to the relationships you build with the people around you.

Somewhere out there, a host is being yelled at by an unreasonable Karen. It’s her first day and the other seasoned host offers to steal her a dessert from the kitchen and quietly calls the Karen a bitch behind her back. They laugh at Karen’s expense before the host even had time to cry. Days later, they are following each other on Instagram. Weeks later, they are meeting up for coffee every Sunday.

Somewhere out there, a dishwasher walks into the most disrespectful close possible from the night before. He looks defeated but quietly begins to do the dishes that were left. A line cook sees his face and quietly begins helping him because that’s bu****it. Later, in the middle of dinner, the dishwasher steps away to cut some veggies for the line cook because the day person didn’t do enough, and he ran out in the middle of the shift. Later they smoke a cigarette on the back dock together. Neither of them thank each other out loud but bum ci******es off each other ever since.

Somewhere out there, a manager pulls a server to the office because of a complaint from a guest about her service. The server starts to cry and reveals her dad is dying from cancer and she just found out she was pregnant. She’s trying to keep it together but the guests are being rude to her and running her ragged. The table leaves and she gets stiffed. The manager comps off some items so the server can pocket some cash. 8 months later, they pose for photos together at the server’s baby shower. A year later at the dad’s funeral, the manager can’t believe how big the child is.

Somewhere out there, a bartender is walking into work their typical weekend shift. The usually happy-go-lucky regular sits at the bar like always, but seems a little down. The bartender makes the regular’s usual drink without him asking, and tells him it’s on the house this time as she sets it in front of him. Over the next couple of hours, the regular pours his heart out to the bartender-turned-therapist. His girlfriend broke up with him, but talking it out with the bartender makes him feel better than anything else could have in the moment.

Somewhere out there, a server is pushing a plate back into the expo window, saying the order was wrong. The line cook on that station knows he cooked it right and is calling her an idiot for ringing it in wrong. The server flips him off and goes back into the dining room. Later, the cook drops a togo box with food in it in front of where the server is rolling silverware. She forgives his silent apology, and offers to buy him a shift drink. He accepts. A few years later, they are engaged.

Somewhere out there, it’s been the longest s**t show shift that’s happened in a while. Everyone is drained and they have to do it all again tomorrow, but most will be working doubles. Some on clopens. At close, they all gather at the bar anyway, even though it’s late. They bitch about rude customers, and brag about the good ones the big tips they left. They gossip a little about work, but mostly talk about their lives outside of the restaurant walls. They’re buying each other shots and taking pictures together and laughing at how tired and drunk they all look in them. Tomorrow they’ll all be hungover and someone will be on McDonald’s breakfast duty.

Of all the memories and relationships we create in life, it’s moments like these that remind us that those in the industry are some of the most important. And some of the most cherished.

Credit unknown

Sous Vide Turkey...really??!!

Here is a recipe for the most amazing holiday (or anytime!) turkey that you and your guests will make year after year...it all starts with the brine, and a 2-method cooking process.

Brine the turkey...basically 1.5 hours per pound of THAWED turkey.
Sous vide the turkey at 150 degrees for 24 hours.
Roast the turkey for 30-45 minutes at 450 degrees to brown.

Brine:
2 gallons water
1 c. kosher salt
½ c. sugar or brown sugar
1/4 cup creole mustard
4 -6 cloves fresh minced garlic
2 lemons, sliced

David's Cajun Seasoning Blend:
4 tsp salt
4 tsp paprika
1 tsp cayenne pepper
2 tsp onion powder
1 Tablespoon garlic powder
2 tsp dried thyme
1 tsp oregano
1 tsp basil
1 tsp white pepper
1 tsp crushed red pepper flakes

1. In a large stockpot, add 1 gallon of water, kosher salt, sugar, creole mustard, garlic and lemon juice.
2. Over medium setting, heat this mixture while you measure the Cajun spice blend into a small bowl.
3. Add the Cajun seasoning to the pot and bring it to a boil. Boil for 1 minute, or until salt and sugar dissolve, then turn off the heat and let the brine cool to room temperature.
4. When the brine is about room temperature transfer it into the refrigerator until cold.
5. In a large 5-gallon bucket (or in an ice chest with the equivalent of ice and water, if not using a refrigerator), add 1 gallon of ice-cold water and pour the chilled turkey brine in. Insert your whole turkey or turkey breast. For a larger bird, the turkey should be turned once during the brining process. You can brine the turkey sufficiently overnight, but most people do at least 24 hours for maximum flavor. I have brined in the solution up to 2 days with excellent results. PLEASE MAKE SURE THAT THE ENTIRE BRINING PROCESS TEMPERATURE DOES NOT EXCEED 40 DEGREES, OR THE POULTRY WILL SPOIL!
6. To prepare the turkey for the next stage of cooking, remove it from the brine and pat the turkey well with paper towels. Discard the brine.

Sous Vide:
1 10-14 lb fresh or thawed turkey
2 quarts chicken stock
David's Cajun Rub

1. Set your Sous Vide Cooker to 150ºF
2. Season turkey with David's Cajun Rub (or other seasoning as desired.) Place in large resealable bag (I used a two-gallon freezer bag). Pour all of the stock until turkey is submerged.
3. Place in water bath and sous vide for 24 hours.
4. Carefully remove turkey from bag. Reserve stock if needed (gravy, soup, etc)
5. Pat turkey dry and let rest on counter for 30 min to prepare for roasting...

Oven Roast:
1. Heat oven to 450°F / 232°C (convection if capable).
2. Coast skin with compound butter (optional...recipe below)
3. Place turkey in oven and roast for 30-45 minutes until golden and crispy.
4. Remove from pan and let rest for 30-60 min... then carve and enjoy!

Compound Butter:
1/3 c. squeezable margarine or softened no salt butter
1 teaspoon dried thyme
1 teaspoon kosher salt
1 teaspoon poultry seasoning
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 teaspoon fresh minced garlic (3-4 cloves)
2 t. fresh herbs such as parsley, chive, or rosemary, etc.

Hey y’all! As most of you know, I am the Executive Chef for Biloxi School District…we are having our yearly “Farm to Table” events the 3rd and 4th week of October for our elementary school kids. I am looking for businesses or individuals who are associated with restaurants, farming or produce to participate in our events. Also, we are asking for donations of bushel baskets, produce, hay…pretty much anything having to do with the fall harvest. Please messsge me for more details about this fun and informative event!

Hey y'all! Our friends at the Gulf Coast Eagles in D'Iberville are hosting a benefit for one of our members today. Delicious roast beef and shrimp po-boys are available, as well as delivery within a reasonable distance...also, Puff Belly's famous bread pudding while it lasts! Check out the particulars on the banner below, and hope to see ya there!

Okay y’all…
I was presented with an offer that I couldn’t refuse. As of 6/23, I will be Executive Chef for Biloxi schools. It’s an honor to serve the students, and utilize my skills in feeding the students and faculty.

Espn Real , this one is for you!

This recipe is from our brunch menu...I don't know how many of you got to experience it, but it was authentic New Orleans cuisine.

Shrimp Cocktail

3 29 oz cans San Marzano tomatoes
1 1/2 cups lime juice
3/4 cups finely chopped fresh basil
1/2 cup simple syrup
1 1/4 cups diced red onion
1 heaping tsp dried oregano
¼ cup minced garlic
1 1/2 cups diced fresh Roma tomato
1 heaping tsp Tony c’s /Zats
1/2 tsp cayenne

For boil
½ cup crab boil
1 1/2 Lbs 26-30 shrimp

Put San Marzano tomatoes in a food processor and mix until a puree is achieved.
Put 2 quarts of water in a pot with the seafood boil mix and bring to a boil.
Add shrimp and cook until just done.
Remove from boil water and chill shrimp.
Transfer to a large container and add the remaining ingredients, shrimp (reserving a few for garnish) cover and refrigerate overnight.

Place cocktail in a glass serving container rimmed with Cajun seasoning and garnish with sliced lemon, lime, tomato and shrimp (and a slice of bacon if desired!).

Serve cold!

One of your favorite condiments…Catalina Dressing! Double up the batch if you like, because is stores well in the fridge.

3 cups ketchup
2 1/2 cups sugar
3 cups red wine vinegar
1 Tbs onion powder
2 Tbs Worcestershire
1/4 cup paprika
4 cups vegetable oil

Combine vinegar and sugar in a large bowl and mix with a stick blender until sugar is dissolved
Add remaining ingredients and process until emulsified.
Transfer to dispensing containers and serve.
Separation will occurred over time, so just shake until combined.

CHOCOLATE MOUSSE
Easy rich, ultra creamy and velvety smooth chocolate mousse…with a surprise!

Unlike a traditional French chocolate mousse, in which you have to melt chocolate, make a meringue, then carefully fold together the ingredients to avoid deflating the mixture, this avocado version cuts the work down to blend-and-eat simplicity and the cooking time from nearly five hours to barely five minutes. The avocados work so well because they manage to stand in for both the meringue, which makes the dessert just light enough, and the mixture of yolks, melted chocolate, and cream, which lends traditional mousse its rich flavor and texture.

Being the miracle fruit they are, avocados provide richness, body, and silkiness…while also being whippable to a mousse-like consistency. And because they bring so much texture to the mousse, there’s no need for melting chocolate and its cocoa butter content. A good dose of cocoa powder is all that's needed for that deep chocolate flavor.

3 ripe medium Hass avocados pitted and flesh scooped

1/2 cup plus 2 tablespoons (2 1/4 ounces) cocoa powder

1/4 teaspoon kosher salt or 1 pinch table salt

1/2 teaspoon vanilla paste or extract

1/2 cup whole milk

1/3 cup light agave syrup

1. In the bowl of a food processor, process avocados, cocoa powder, and salt until just blended. Using a silicone spatula, scrape down sides of the bowl; add vanilla, milk, and agave syrup, and process until creamy, 3 to 4 minutes.

2. Portion into serving ware of choice and enjoy!

The chocolate mousse can be stored in an airtight container, with plastic wrap pressed on the surface, and refrigerated for up to 3 days.

SHRIMP AND GRITS

INGREDIENTS
GRITS
2 Cups white grits
4 cups chicken stock
2 cups heavy cream
1 cup buttermilk
1 tbs minced garlic
1 tsp cayenne
¼ cup butter
1 tsp salt
1 tsp fresh ground black pepper
1 Lb Gouda cheese grated

EGG WASH/COATING
2 large eggs
2 Tbs water
4 cups Panko
1 Cup olive oil for frying

CREOLE CREAM SAUCE
4 cups whole milk
1/3 cup butter
1/3 cup flour
¾ tsp cayenne
1 Tbs crushed red pepper flakes
1 Tbs onion powder
2 Tbs minced garlic
1 Tbs paprika
2 tsp Cajun seasoning (Tony C’S)
1 cup shredded mozzarella
1 cup grated parmesan

SHRIMP
2 Lbs 16-20 shrimp peeled, deveined no tail
¼ cup butter
1 pinch seafood boil
1 tsp garlic powder
1 tsp onion powder
½ tsp Cajun seasoning (or to taste)

GARNISH
Chiffonade of Basil
Sliced green onion
Shaved parmesan

PREPARATION
Grits
Combine the chicken broth, milk, and dry ingredients in a medium sauce pot.
Place a lid on top and bring it up to a boil over medium-high heat, stirring occasionally to prevent the dairy from scorching.
Once boiling, stir in the quick cooking grits. Turn the heat down to medium-low and let the grits simmer for about 5 minutes or until thickened, stirring occasionally.
Remove the grits from the heat and stir in the butter and pepper.
Stir in the shredded cheddar, one handful at a time, until fully melted into the grits.
Pour onto a parchment lined sheet and spread to ¼ inch thick and chill until set.
Cut into 2 ½ squares.
Whisk egg wash ingredients, then coat grit cakes dredge them in panko fry until golden brown.
Strain oil and reserve for shrimp sauté.
Keep Grit cakes warm.

Creole Cream
Melt butter and combine flour until a paste is achieved.
Add in hot milk a little at a time whisking constantly until a nice creamy Béchamel is achieved.
Whisk in remaining seasonings and keep on low flame for 10 minutes, stirring to keep sauce from sticking.
Fold in cheeses and still until well melted and creamy…keep warm.

Sauté
Add shrimp to a medium bowl and add dry ingredients to coat.
Heat reserved olive oil and butter in a sauté pan.
Add shrimp and sauté on high heat until cooked through, about 2-3 minutes.
Remove shrimp and drain to remove excess oil.

Plating
Spread ¼ cup sauce in center of plate.
Place 1 grit cake on top of sauce.
Top with 4 shrimp and cover with ¼ cup of sauce.
Place a second grit cake on top of shrimp and repeat, finishing with ½ cup of sauce.
Garnish with Basil chiffonade, shaved parmesan and sliced green onion.

LET’S EAT!

Hey y’all…Puff Belly is working on a project and I would appreciate some feedback from you all. I’m currently developing some takeout frozen pizza and entree products for you to heat and eat at home. What I would like to know is 1) would you purchase them and 2) what are your favorite pizzas? Your feedback is greatly appreciated…I’ll keep y’all updated!

Puff Belly’s pizza at home!

Hey y’all! Puff Belly and young Puff are inviting you to the D’Iberville Moose lodge on May 6th for their annual crawfish cookoff…yes, we will be boiling instead of baking! Bring your team and try and beat us, or of you don’t want the humiliation of loosing to the puff crew, come join us and eat till you can’t! Call the number on the flyer, or stop by the lodge to register. I look forward to seeing y’all there!!

Bunn tea brewer for sale…$400 with 2 sets of 3 gallon urns. puffbellys.com

Hey y’all…Puff Belly needs these gone today! I have 30 or so that need a good home…it’s all or none, so bring a trailer to fetch them! puffbellys.com

Hey y’all…I need this gone today. The first $200 takes it…works beautifully! puffbellys.com

Truth…