Tag Archives: Proud Larry’s

Jon Myrick Recipe: Steamed Mussels with Leeks and Tomatoes

22 Apr

jon

Here’s a recipe from Proud Larry’s executive chef Jon Myrick that seems like it would be difficult until you see him make it and realize you can do it, too! Those at the Oxford Beer Fest saw it firsthand, and now you can try the recipe below. For the fest, Jon used Diamond Bear Southern Blonde for steaming his mussels, but feel free to experiment with any pale ale or lager.

Steamed Mussels with Leeks and Stewed Tomatoes

1 tbsp. butter
1 t. garlic
1/2 c. stewed tomatoes
1/4 c. leeks
1/8 c. parsley
salt and pepper, to taste
about 25 mussels
1/2 c. beer (Jon used Diamond Bear Southern Blonde at the Oxford Beer Fest)

Combine butter, garlic, tomatoes, leeks, parsley, salt and pepper in large sauté pan over medium-high heat. Once all are cooked through and combined, add mussels and beer and cover to steam. Mussels will be done when shells open (about 4 minutes).

Serves 2

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Official Food Preview for Oxford Craft Beer Festival

19 Apr

beerlogoeating_oxford_logo_final_smallbeer fest chefs

Hot off the press! The official food lineup for this weekend’s Oxford Craft Beer Festival is here!

SATURDAY, APRIL 20

VIP Area (food included in VIP ticket price)

1:30 p.m.: Sean Adams from Honey Bee Bakery is demonstrating Beer Cheese Soup using Back Forty Kudzu porter

2:30 p.m.: Erika Lipe from Lenora’s is demonstrating Chicken Skewers with Lemon Cucumber Salsa and pairing it with Tall Grass Velvet Rooster

3:30 p.m.: Sam Thamutok from Rice & Spice is demonstrating Hmok Pla (fish wrapped in banana leaf) and pairing it with Diamond Bear Southern Blonde

4:30 p.m.: Rob Ray from McEwen’s is demonstrating BBQ Sliders and pairing them with Lucky Town Ballistic Blonde as well as Oatmeal Stout Cookies using Lucky Town Oatmeal Stout

General Admission Area Food Vendors (VIP ticket holders will receive a meal ticket)

Jambalaya from Louisiana

Gyros from Petra Cafe

Crawfish

Bratwurst, Nachos and Hot Dogs from K&B Catering

SUNDAY, APRIL 21

VIP Area (food included in VIP ticket price)

1:30 p.m.: Erika Lipe from Lenora’s is demonstrating Betta Chedda Dip with accompaniments and pairing with Abita Strawberry Harvest Lager

2:30 p.m.: Tim Woodard from Little Easy Express Lunches and Catering is demonstrating Smothered Chicken and Grits and pairing with Shipyard Monkey Fist IPA

3:30 p.m.: Jon Myrick from Proud Larry’s is demonstrating Steamed Mussels with leeks and tomatoes and pairing with Crooked Letter Stabello

General Admission Area

On Sunday, Colonel’s Quarters will offer the following menu items for purchase for general admission (VIP ticket holders will receive a meal ticket)

Caesar Salad (with or without chicken)

Pimento Cheese Fritters

Buffalo Chicken Tenders

Fried Green Beans

Oysters on the Half Shell

Castle Hill Burger with home fries or sweet potato fries

Buffalo Chicken Tender Po-Boy with home fries or sweet potato fries

Fried Catfish Po-Boy with home fries or sweet potato fries

Chicken & Waffle

Shrimp & Grits

Fried Catfish with home fries or sweet potato fries

 

Find more event information and tickets on the Beer Fest site here.

 

A Holiday Gift to Oxford Vegetarians

28 Dec

After receiving an email from a concerned Oxford consumer about the unexpected addition of bacon in her salad while dining in a new restaurant in Oxford, I thought I’d address the diverse eating habits here in town. As someone with several friends who have lessened–or stopped altogether–their consumption of meat, I have observed restaurants that accommodate these special diets as well as those who blatantly disregard them.

As a University-based town, people move to Oxford, Mississippi, from all parts of the country as well as overseas. While they are aware that they are coming to the South (famous for its pork-based menu items), those who are vegetarians are also arriving with an expectation that there will be at least one meat-free option on a restaurant’s menu (not including fries). In addition, with so many more people concerned about where their meat is coming from nowadays, we’re seeing even more people transitioning over to a meat-free lifestyle.

Thankfully, there are several restaurants in Oxford that have included vegetarian options/entrees on their menus. Most vegetarians have learned, from experience, to ask about every ingredient (right down to the bacon fat used to make some biscuits and fries), and many restaurant owners have addressed consumer concerns and taken steps to make their establishments more vegetarian friendly.

Below is a list of Oxford restaurants with vegetarian options (at least one); if I’ve left anyone out, please let me know by commenting here or emailing me at foodie@eatingoxford.com. If you’re a vegetarian who likes to cook at home as well, check out the 101 Cookbooks blog. Thank you to all of the restaurant owners/operators who are sympathetic to the dietary needs of Oxford residents. To others, please consider adding an option to your menu or a note that invites vegetarians to ask their server for meat-free versions of existing menu items.

  • Red House Burgers & Blues
  • Tallulah’s/Catfish One
  • Panini
  • Deli News
  • Marie’s Lebanese Cuisine
  • Turkuaz Cafe
  • Kabuki
  • Yocona in Exile
  • The Bungalow
  • Ajax Diner
  • Big Bad Breakfast (if you eat eggs)
  • Boure (lunch menu)
  • Chili’s
  • Taqueria El Milagro
  • Maharaja Indian Cuisine
  • Parrish-Baker Pub
  • McAlister’s Deli
  • Bottletree Bakery
  • Honeybee Bakery
  • Two Stick
  • Newk’s
  • Bangkok Thai
  • Frank & Marlee’s
  • Nagoya Japanese
  • O.E.C. Japanese Express
  • Proud Larry’s
  • Volta Taverna
  • Oby’s
  • Phillips Grocery
  • Old Venice Pizza Co.
  • Downtown Grill
  • Varsity Grille
  • Ravine
  • Castle Hill Resort & Restaurant
%d bloggers like this: