Tuesday, July 27, 2010

Lulu's: A Gulf Shores Favorite

Crazy Sista Cooking: Cuisine and Conversation with Lucy Anne Buffett

My daughter, her friend Stephanie and I went to the Gulf Coast in Alabama and one of the very fun things we did was to eat at Lulu’s which is a big, friendly restaurant owned by Jimmy Buffet’s sister Lucy. It’s right on the Intracoastal Waterway so you can actually sit at your table and see dolphins play in the water real up front and personal. And even though they can do 4000 meals on a busy day, Lucy and her crew pay attention to details like all their tomatoes are locally grown and they are known for their grass fed beef burgers. Being Southern cuisine, a lot of the menu items are fried though there are some blackened or buffalo style options as well. But it’s great fried food, crisply done and not greasy at all and of course the seafood is freshly caught from the Gulf waters. My daughter Nia and I opted for the Big Fry Seafood basket, a big mound of shrimp, oysters, fish and crab claws and we couldn’t eat half of it even though it was supposed to be for two. We also made sure to buy a copy of Crazy Sista Cooking: Cuisine and Conversation with Lucy Anne Buffett (you can order it from their Website www.crazysistacooking.com). It’s very fun with a foreword by Brother Jimmy, great recipes, anecdotes and photos and it included many of the dishes we tried there including the one for L.A. (Lower Alabama) Caviar which is below.

Lulu’s L.A. Caviar

¾ cup balsamic vinegar
½ cup extra virgin olive oil
¼ cup sugar
2 teaspoons salt
1 teaspoon black pepper

4 (15-ounce) cans black-eyed peas, rinsed and drained
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 cup chopped red pepper
1 cup chopped red onion
1 ½ cups cherry tomatoes, quartered
1 cup chopped fresh parsley

Combine all dressing ingredients in a jar; cover tightly and shake vigorously to dissolve sugar. Set aside.

Rinse and drain peas well. Place in a large glass or aluminum bowl.
Add remaining ingredients and dressing. Toss well. Transfer to plastic container, cover and refrigerate for at least two hours before serving. Serve with tortilla chips or saltine crackers.

1 comment:

Jane said...

Hi Jane,
My name is Jane and I'm with Dwellable.
I was looking for blogs about Gulf Shores to share on our site and I came across your post...If you're open to it, shoot me an email at jane(at)dwellable(dot)com.
Hope to hear from you soon!