John Word’s gets jazzy

John Word’s restaurant on the causeway near the Battleship Alabama has undergone an extreme makeover. They have kept the World War II theme, but have put in new tables, chairs, carpet and paint, along with a new name – John Word’s Restaurant and Jazz Café.

While the lounge area used to be separate, they have torn down the wall and have put in a stage, dance floor and a grand piano. John is returning to the roots he established downtown on Dauphin Street back in the ‘80s with a focus on brining well-known jazz acts to town. In fact, beginning Aug. 18, Grammy award winner Roy Meriwether will be in town with his trio for at least a month. I encourage you to check out the new digs and music. There is little jazz to be had here and it is nice to see that John is investing in bringing acts to Mobile for extended engagements.

Lucy on Today

At press time, it was too late for me to give you a heads up, but fans of Lucy Buffett and the “Today” show likely saw her appearance during the 10 a.m. hour this past Monday. Lucy’s people contacted the show’s producers and they responded quickly. Her cooking segment was with Kathy Lee Gifford and Hoda Kotb and featured Lucy cooking her wee burgers, which are similar to sliders.

Lucy’s cookbook, “Crazy Sista Cooking” is fantastic and I reviewed it some months ago in this column. In addition to the wee burgers, the show showed off her bliss burgers, chunky cherry tomato salsa, L.A. Caviar (which I recently tried and it is super, made with balsamic), Key Lime squares and Lucy’s Favorite Margarita. One of the items of interest among the “Today” show producers was the story about Lucy’s father’s grill, which is found in the forward to the book written by Jimmy and in Lucy’s Food Philosophy section – her father used an old grill he constructed himself

That carries a long history of good food and memories for the family.

Oakleigh Guido’s closes

After a long run, Guido’s/Vinny’s in the Oakleigh Garden District, recently closed its doors. I have missed for some time their Sunday brunch and always enjoyed their food – it is disappointing they could not make it work any longer. The Guido’s operation in Daphne is still going strong. Hopefully the Oakleigh place will be rented out soon to another restaurant that can make a better go of it.

Crack Dixie update

When I am at the Battle House I always like to look at the sign in their lobby that shows who is holding meetings. It is interesting to see what type of groups, and from where, we are attracting to town.

Recently I noticed Winn Dixie was having some sort of corporate meeting. Well, in the past I have not gotten good response from their public relations person and I thought someone in there might give me an answer or two about the state of the “Crack Dixie” at Government and Catherine.

First, I did rave to the people I met, among them the district manager over Mobile, that his employees at the store are very helpful, nice and always go the extra mile – you may feel differently. But these people do not work in the best environment. I mean how would you feel if all the other stores got new cash register equipment but you got the cast offs? I find that they have tended to notice and open up more lines when crowded and have special ordered some things for me.

Anyway, I got the man’s card and e-mailed him with a cc to the CEO Peter Lynch regarding my questions received from readers about the quality of produce, the fact that it has been over 20 years since renovated while all the others have, etc. Mr. Lynch did reply to me that “(w)e are looking at plans to expand the store. We do not have a date at this time and when we do we will notify you.” I leave it up to you to read into what that says.

True disaster

Our thoughts and prayers go out to Wesley True and his girlfriend, who lost everything in a house fire last week. They are OK, and their pets were found but I know it will be a long road for them as they rebuild and restock their lives.

Los Arcos sale

Apparently Bobby Wimberly, who has owned Los Arcos Mexican restaurant on Old Shell Road near the university, has decided to sell the place. He tells Lagniappe he sold it to another Mexican restaurant owner in town. Wimberly also said he plans to open another business soon. We wish him luck.

Fried green BLT time

August is upon us, as are ripe red tomatoes. My absolute favorite sandwich in the world is a BLT with thick crunchy bacon and the ripest tomato I can find. But lately I have found it hard to resist when I see a fried green tomato BLT on a restaurant menu. Here is a recipe for one I made last year, from an old copy of Bon Appetit reader request. Funny enough while I find this Southern, the request was made about a place in New Jersey. I made it into my own by deleting a few things.

Fried Green Tomato BLT’s ( Makes Six Sandwiches)

2 cups loosely packed fresh basil leaves

1 1/4 cups mayonnaise

3 tablespoons fresh lemon juice

1 tablespoon Dijon mustard

18 1/8-inch-thick slices bacon

12-14 1/4-inch-thick slices green tomatoes (about 5 tomatoes)

1 cup all purpose flour

1/2 cup yellow cornmeal

3 large eggs, beaten to blend

1 cup olive oil

1 1/2 cups thinly sliced arugula or green leaf lettuce

Toasted bread of your choice.

Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 350°F. Arrange bacon in single layer on rimmed baking sheet covered with foil. Cook until bacon is just crisp. Transfer to paper towels to drain. Reduce oven temperature to 200°F.

Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.

I don’t need to tell you how to assemble them, do I?

Kinnon Phillips is Lagniappe cuisine editor. Contact him at kphillips@lagniappemobile.com.

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