Look for Hot Diggity Dogs to move in and open soon in the former Al’s Hot Dog’s location downtown. I have missed not being able to pick up a chili dog with everything on it since Al’s left for WeMo. On that note, I understand Al’s is doing well in their new location, off Airport in the shopping center behind Applebee’s.

Bob Baumhauer to open in Fort Conde Village

The famous football star and owner of Wings Sports Grille along with Mangoes in Orange Beach has just forged an agreement to use the Fort Conde parking lot so he can handle the large crowds that will be eating at the former Roussos building next to Fort Conde. I understand the menu will focus more on Mangoes – fresh fish, chicken and seafood in creative sauces and combinations.

The grilled fish at Mangoes with chutney has been what I always order, but the jerk chicken with black beans and yellow rice is fantastic as well. The chicken is also found on the Wings menu as well.

Judge not lest ye be a judge

My first time as a judge at the American Cancer Society Chili Cook-off was a great experience. It was a crisp day, with the wind blowing, so I did not mind having to taste 13 chilis – both spicy and sweet as they all warmed me up. I tend more to the spicy and thick – and the overall winner was my top graded.

We were given bowls by the number rather than identifying whose was whose. A word to the participants, don’t burn your chili until you are absolutely sure you did not make it to the finals. There were two that may have been great, but we did not know since they tasted burnt. Hopefully they will ask me again to judge.

Smoky verdict

Yes, right now you are in the midst of Mardi Gras, but the 5th annual Mitchell Company BBQ Championship will be quick on its heels, held on Friday March 10 from 3-10 p.m. and Saturday March 11 from 9-5 p.m. It is a great day for families, and while you cannot taste all of the BBQ, there is plenty to feast on.

Last year over 10,000 people attended. All proceeds benefit United Cerebral Palsy of Mobile. I have been asked to judge part of the competition, not the big boys, but a “backyard” group. I will have more details closer to the event, with a larger story. In the meantime, if you would like to know more call Lee Corrigan, special event coordinator at UCP, 479-4900.

Market at 219

Work will begin after Mardi Gras to transform the former Troopers on Conti Street next to 219, into a downtown market. Shooting for a May opening, owner Todd Henson has plans to sell prepared foods, some grocery items such as milk and other basic needs, a wine market along with single-serve and take-home meals. Look to see façade changes to the building fairly quickly.

Who is new in LoDa since last Mardi Gras?

Well, for those of you who only venture down once a year, there are several new restaurants that opened since last Mardi Gras. I will try to name them, but I am sure I will forget one or two. First is Café Royal, in the old Drayton Place building on the corner of Royal and Dauphin. The owners of the Jerusalem Café in WeMo opened here just a few short weeks ago, serving Mediterranean food.

Janino’s Downtown is fairly good, and they also have another location on Government Street at the Loop. I like their pizza as they use fresh mozzarella and toppings.

The Riverview Plaza has really improved on their quality, surroundings and choices. The Brewpub is closed, but the story changes from day-to-day, depending upon whom you ask, as to whether they’ll open again before Mardi Gras.

Pre-lenten shape-up

Want to make something quick and healthy for Mardi Gras – away from the fried chicken, party sandwiches, moonpies and all that beer you are drinking? Try this light, spicy shrimp dish that takes flavors from jambalaya and gumbo without all the fat.

Spicy Seared Shrimp on Mardi Gras Rice

Epicurious.com

Serves Four

2 tbsp canola oil

2 celery stalks, chopped

1 red bell pepper, cored, seeded and

chopped

2 cups fat-free, low-sodium chicken broth

1 cup long-grain white rice

1 cup frozen peas

1/2 tsp salt

1 tsp garlic powder

1/4 tsp cayenne pepper

1/2 tsp dried thyme

1 1/4 lb large shrimp, peeled

Heat 1 tbsp oil in a saucepan over medium-high heat. Add celery and pepper and cook 2 or 3 minutes. Add broth, bring to a boil and stir in rice. Cover, lower heat and simmer 20 minutes. Turn off the heat. Stir in peas; cover. Let stand 5 minutes or until peas are heated through. Meanwhile, combine salt, garlic powder, cayenne, and thyme in a bowl, then toss with shrimp. Heat remaining 1 tbsp oil over medium-high heat in a large skillet, add shrimp and cook 4 minutes, turning once. Divide rice among 4 plates. Top with shrimp.

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

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