Foodie Travels: Snappy Lunch, Mount Airy, N.C.

IMG_3642

Our State magazine proclaims it’s the one sandwich every North Carolinian must try.

The restaurant where it’s served owns the distinction of being the only local restaurant mentioned during The Andy Griffith Show, the now-legendary television program that stars one of North Carolina’s all-time most famous residents.

Those are pretty stellar credentials for the Pork Chop Sandwich at Snappy Lunch in Mount Airy, N.C., a.k.a. Mayberry.  And every bit of that praise is deserved.

Located a few miles off Interstate 77 near the Virginia border, Mount Airy flows a genuine small-town charm to its visitors through a variety of Andy Griffith Show-themed shops and restaurants. That warm and familiar hospitality extends to guests of Snappy Lunch, which will celebrate its 100th birthday in just a few years.

IMG_3643

Snappy is a local kind of place, where you can walk in, seat yourself, expect friendly table service and order your “usual” off the menu, whether you’re a common patron or not. Molly and I had never been to Mount Airy before, but on our recent first visit I already felt like I had a usual favorite after hearing all the talk about the Pork Chop Sandwich, so that’s what I got. And…

Mmm mmm,” that’s mighty good eatin’. (Say that in your best Andy Taylor voice.)

The pork chop is plump and juicy with a thick, crunchy fried crust to boot. I could taste the sweet milk batter I’ve heard they’re bathed in. And that flavorful meat balances with a fireworks show of toppings, including cool coleslaw, mustard, chili, onion and fresh tomato, all on a simple bun.

You’ll need to pull plenty of napkins from the tabletop dispenser. (And if you’re fussy about your meal being neat and tidy, you might want to just go ahead and let the rest of us eat your sandwich for you. Only serious foodies need apply for the job of tackling this masterpiece sandwich!) I also suggest you have a good drink to wash it down with. And if you’ve let lunch slide to about 1 o’clock in the afternoon, I suggest you consider ordering two sandwiches. They’re mighty good.

Now, Molly spotted a breaded hamburger on the menu. I could tell it roused her curiosity. So she tried it, and she loved it. The soft breaded meat sandwiched between a fresh bun, lettuce, tomato and mayonnaise tickled her fancy quite nicely, and she said it even reminded her a bit of the Bready Burgers her great-grandmother used to make. (We’ll have to share more on those another day.)

The food at Snappy Lunch was excellent, but just how “snappy” was it?

Five minutes flat. Not a second more, from the time we sat down and ordered to the time we were eating lunch.

That’s pretty snappy, and it’s also pretty affordable! Molly and I had two filling sandwiches, two bags of chips, two small drinks (but with plenty of refills before they ever ran dry) and included a nice tip for $13. For lunch for two people, you won’t beat that too many places.

We suggest you head off to Mount Airy as soon as you can and try this legendary Pork Chop Sandwich (or whatever menu item catches your eye). And make it Snappy.

Snappy Lunch, 125 North Main St., Mount Airy, N.C.

Advertisements

Foodie Travels: Causeway Café, Wrightsville Beach, N.C.

IMG_3829

Tucked into the coastal North Carolina community of Wrightsville Beach, there’s a little diner called the Causeway Café, known for more than 30 years for its delicious breakfast and lunch plates.

The café opened in 1987, not long before my family started visiting Wrightsville and nearby Wilmington each year for our summer vacations.

I can remember going into the Causeway with Mom and Dad and enjoying pancakes and waffles topped with fruits formed in the shapes of smiley faces. And the restaurant still serves up great and creative dishes for all ages.

IMG_3826

Each beach community seems to have its local breakfast/brunch destination. Most such places are home to both locals and tourists, and that’s what you’ll find at the Causeway Café. It’s a relaxed atmosphere where, in the summer, you might see folks riding their bicycles or their convertibles up to the restaurant, and you’re guaranteed to see diners in sandals, swim shorts and comfy T-shirts inside.

IMG_3827

On the menu, you’ll find a wide variety of pancakes, waffles, omelets and eggs, as well as sandwiches, salads, wraps and seafood selections. It’s the kind of place that pleasantly blurs breakfast and lunch to suit your mood for the day. That’s probably one of the many reasons the Causeway’s still going strong after all these years. That and the homey atmosphere.

So when you’re cruising around Wilmington or over to the coast for a day at the beach, remember the Causeway Café for a good breakfast, brunch or lunch to fuel your adventure or relaxation.

Causeway Cafe, 114 Causeway Drive, Wrightsville Beach, N.C.

 

Family-Favorite Roasted Potatoes

image

Potatoes are full of possibilities. You can bake them or cut them and make fries, wedges or homemade chips. You can shred them and make hash browns or mash them and make homemade mashed potatoes.

Matthew’s favorite way to prepare potatoes is to roast them in a stovetop pan.

It’s also a favorite of Molly’s mom, who requests the potatoes at nearly every family gathering.

The great thing about this recipe is that you can follow all of the steps until you put the potatoes in the pan and then mash the potatoes, add milk or cream and butter and have delicious homemade mashed potatoes.

This recipe can incorporate your favorite potato, Idaho, red or otherwise, and you can also bake the potatoes in the oven, instead of cooking them in a pan.

Ingredients

3 cups of peeled potatoes

a dash of salt, pepper and/or garlic salt, depending on your taste

a dash of olive oil

Step one:

Cut your potatoes. The smaller the potatoes, the faster they will cook in all stages of this recipe.

Step two:image

Boil your potatoes in a pot on the stove until the potatoes are fork-tender. You can boil the potatoes in a microwave, but it will take much longer.

Step three:

Drain your potatoes in a colander or around your pot lid over a sink, being careful to keep your potatoes in the pot.

Step four:

Turn your burner to medium-high heat and put your potatoes in the pan on the stovetop. Cover your potatoes with a light coating of olive oil (or vegetable oil if that’s all you have). Top with a sprinkling of salt and pepper to your desired taste. Let your potatoes roast until you start to see sides browning, then take a spatula to mix the potatoes and move them to position them for browning on other sides.

imageStep five:

Reduce your heat to low and cover your pan with a lid to allow your potatoes to steam and thoroughly cook. You will get a slight browning on the potatoes while they are covered, too, but this part of the process is mostly to soften and moisten the potatoes after you’ve just browned them in the pan. The browning process can remove much of the moisture in the potatoes, and the roasting process with the lid on helps replace that moisture.

Step six:

Remove your potatoes from the pan. It’s not likely you’ll have much grease after roasting the potatoes. Enjoy!

Molly’s Take: We love this simple method of making roasted potatoes. They always come out hearty and flavorful and so versatile. One of my favorite things to do is have the potatoes for dinner with salmon or burgers or the like, then the next morning have them wrapped in a tortilla with cheese, your favorite breakfast meat, and maybe even a few onions. they’re delicious, inexpensive and a great addition to any meal. If you ever need a side dish that is filling, not bad for you, and tasty, these potatoes are your MVP. (Most Valuable Potatoes)

Matthew’s Take: Not only is this my favorite method of preparing potatoes, it’s my favorite way to eat potatoes. These go great with burgers, with salmon, with grilled chicken, with fried chicken tenders, with almost anything. If you cut the potatoes into small pieces, they’re a great breakfast potato, and they can even be used as leftovers in breakfast tacos or burritos. They pair great in a tortilla with eggs, bacon or sausage and cheese. These potatoes get an A+ for taste, an A+ for ease, an A for cost as a plain ole bag of potatoes isn’t usually expensive, and they get a B for presentation. You can jazz up the presentation by topping with a little light cheese or carefully ensuring you have the perfect browning on all sides. (You can do that by browning in the pan more than roasting with the lid on, but you may lose some of the moisture.) I hope you enjoy these potatoes as much as we do.

Italian Savory Monkey Bread (aka Pizza Puffs)

Pizza Puffs

Home economics classes seem like a stereotypical female rite of passage in the 1950s. But in 1998, Matthew’s middle school home economics class was where he learned this recipe for “Pizza Puffs,” which he now affectionately refers to as Italian Savory Monkey Bread. It’s a delicious, incredibly simple and delightfully cheap way to make a homemade pizza of sorts without doing the work to mix even the simplest of crusts. Kudos to Matthew’s home-ec teacher Ginger Patterson for sharing this recipe, which is easy enough for a young teenager to make with minimal adult supervision.

Ingredients

1 can of eight biscuits

your favorite pizza sauce

shredded cheese

desired additional toppings (pepperoni, cooked hamburger meat, vegetables, etc.)

Step one:

Cut the biscuits into 4 pieces each and spread across the bottom of a thin casserole dish.

Step two:

Cover the biscuits with the desired amount of sauce, add additional toppings of your choice and cover generously with cheese.

Step three:

Bake in a 375-degree oven for about 15-20 minutes. (Your cooking time will vary based on your oven, the depth of toppings and how brown you want the biscuits and cheese.)

Step four:

Let cool and break apart pieces to serve. The recipe will serve 2-4 people, depending on how hungry you are.

Matthew’s take: This is one of the first recipes I learned to make on my own (other than stir-fry, which I started making about the same time by experimenting with grilled chicken, cheese and green peppers in a pan on the stovetop). It’s a delicious recipe that is mostly homemade, without any real cooking going into it. That should appeal to people who don’t like spending a lot of time and effort making dinner, while also appealing to people who don’t want to spend a lot of money buying ingredients for a meal. Quite possibly the best part is that, like a full traditional pizza, you can eat the leftovers cold or warm. These get an A+ for ease and cost, an A for taste and a B for presentation. Other than the browned cheese, there’s nothing fancy about how they look, but taste is what matters most of all to me.

Molly’s take: Despite my well-known dislike for pasta/pizza sauce, I’m glad Matthew took a chance on making these for us. They’re very easy to make, inexpensive and quite tasty! I personally loved having sausage and pepperoni on them. The more meats the better! But that’s how I usually feel about pizza anyway. This had a deep-dish pizza taste to me, which I liked, and a good combination of meat, cheese, sauce and bread. Overall, a delicious and easy meal for a family to make, since it can feed up to four people, or a couple like us, who can have it for leftovers on another day. Overall grade: A. 🙂