Le Bakery & Cafe in Biloxi, MS

I was so curious when my host mother told me that we were going to the best pastry in town where there is always a long line in front of the shop every morning. She drove me and her two daughters to this Le Bakery & Cafe in Biloxi.

The owner of this pastry and sandwich shop is an old lady from Vietnam. She and her daughter run the shop. They were very friendly.

The filled croissants.

Loaves.

There are also Vietnamese snacks.

Coconut sweet rice , Bahn Bao - steamed pork dumpling, Chinese star cakes - sweet rice & mung beans,  Banana sweet rice cake with coconut cream.

Shelby and Emily were having their breakfast from Le Bakery.

As for me, I had two croissants for my breakfast - cherry cream cheese and lemon. Believe me, even two croissants were not enough because they were so good :)

Cherry Cream Cheese croissant - USD 1.49

Love the filling and each of the flack.

Lemon croissant - USD 1.49

Biloxi beach.

Location:
Le Bakery & Cafe
280 Oak St.
Biloxi, Mississippi 39530
USA
Tel: 228-436-0850

Disclaimer: The review and opinion expressed here are purely according to my personal taste. There's a possibility that the taste of the food might change later on, which could affect the review and opinion here. I also affirm that no monetary or non-monetary compensation has been received from this restaurant for writing this review.

Half Shell Oyster House

A friend suggested for dinner in Downtown Gulfport. It was so nice to see all restaurants and bars there. We ended up to have our dinner at one of the famous restaurant for oyster called "Half Shell Oyster House". 

This restaurant opened in 2009 after the Hurricane Katrina. The decor consists of French Quarter finishes including wrought iron, high ceilings, brick walls, classic lighting fixtures, stained glass and a copper bar. 

Caesar Salad - USD 7

Romaine hearts and croutons tossed in a creamy Caeser dressing. Topped with shredded Parmesan cheese.

BBQ Shrimp - USD 19

Gulf shrimp sauteed in a spicy Orleans style buttery BBQ sauce. Served with slice French bread Prepared peeled and ready to eat!

Chicken Alfredo - USD 13

Fresh chicken grilled, sliced and tossed with homemade Creaole Alfredo sauce. Served over linguini.

Vegetarian Half Shelf - USD 15

Alfredo sauce with sundried tomatoes, capers and artichoke hearts.

For sure, ordering oysters is a must in this restaurant!

Charbroiled Oysters 

Half Dozen - USD 8.5

Half Shell's signature oyster, charbroiled over an open flame with unique butter, garlic and herb sauce.

(Left pic) Top "Shell" Margarita - USD 9.75

Premium Margarita made with Patron Silver Tequila, Cointreau Liqueur, Grand Marnier, and fresh homade margarita mix. Garnished with a salt rime and lime wedge.

(Right pic) Corona Beer - USD 4

Location:
Half Shell Oyster House
2500 13th Street
Gulfport, Mississippi 39501
U.S.A

Phone: (228) 867-7001

Disclaimer: The review and opinion expressed here are purely according to my personal taste. There's a possibility that the taste of the food might change later on, which could affect the review and opinion here. I also affirm that no monetary or non-monetary compensation has been received from this restaurant for writing this review.

Pub Zero - Beer & Daiquiri

On the way to New Orleans, we stopped by first at Pub Zero before having our lunch at the famous Mother's restaurant. It's a place that served beer and also daiquiris. Daiquiris is is a family of cocktails whose main ingredients are rum, citrus (typically lime juice), and sugar or other sweetener. The name Daiquirí is also the name of a beach near Santiago, Cuba, invented by an American mining engineer, named Jennings Cox.

The Daiquiri bar.

Vending machines.

Frozen Daiquiri come in a wide variety of flavors made with various alcohol or liquors.

Another way to create a frozen Daiquirí (mostly fruit-flavored variants) is by using frozen limeade, that created a nice and cool of texture, sweetness and sourness all at once.

Not so sure why there's a sign of "No crying!!!" :)

Ice cubes.

Money... money... money....  So many "one hundred dollar bill".

Small size 12 oz. - USD 4

Medium size 20 oz. - USD 5

Large size 32 oz. - USD 7

The happy faces with daiquiris.

Location:
Pub Zero
Beer & Daiquiri
1729 East Gause
Slidell, Lousiana
USA

Disclaimer: The review and opinion expressed here are purely according to my personal taste. There's a possibility that the taste of the food might change later on, which could affect the review and opinion here. I also affirm that no monetary or non-monetary compensation has been received from this restaurant for writing this review.

How to Cook Gumbo

On my day-off, I visited the Lawson's family. It was really nice to visit their house. I had a chance to play with their dog - a dapple dachshund named Peanuts. Besides, I was also asked what kind of food I particularly wanted to eat for dinner that night. Without any doubt, my spontaneous answer was, "Gumbo!!!" :)

What is Gumbo? Gumbo is a dark, savory broth of tomatoes and roux simmered for a long time and containing either seafood or meat and thickened with either file or okra. It originated in the southern Louisiana during the 18th century. 

Mr. Lawson cooked  the Gumbo. 

I asked Mr. Lawson's Gumbo recipe and how to cook it. So, here was what I learned from him:

All measurements in gumbo are approximates. There are probably as many recipes as there are people who cook it. So it you want a little more of this at a little less of that -- do it. Second, this is chicken and sausage gumbo. You can use anything you want in gumbo -- seafood, fish, turtle, wild game, use what you have.

Also, gumbo is usually better the second day, so cook it in plenty of time to let it rest on a hot stove for awhile.

The ingredients:
1 tbs flour
1 tbs oil or fat
2-3 cloves garlic minced or crushed
1 onion chopped
2 stalks celery chopped
1 bell pepper
1 can chopped tomatoes
1 pound sausage
3 chicken breasts water or broth
3 boullion cubes
1/2 tsp cayenne pepper
2-3 tsps basil
2-3 tsps parsley
8 oz. chopped okra

First make the roux. Heat the oil in the pot you are using for the gumbo. I like olive oil, but you can use anything. Traditionalists used to fry bacon and use the bacon grease. Stir in the flour -- about the same amount of flour as oil. Keep stirring on high heat. When the flour gets the color you want -- some like a dark roux, I like a caramel color -- turn the heat down and add the onion, celery, bell pepper and garlic. Turn down the heat and cover until the celery is tender. Add water or broth slowly, stirring it in to the mixture. You have to be careful about adding liquid. You don't want your gumbo too thin, so add a little liquid at a time only as you need it. When everything has loosened a little and the seasonings and the meat. Cook at a simmer. Add more liquid and add tomatoes. Continue to simmer and let the liquid reduce, about 15 minutes. Add okra and simmer until the okra is fully cooked.

Gumbo.

Bread.

I ate the Gumbo with bread instead of rice. 

It's totally delicious!

The okra, tomato and prawn in Gumbo.

BBQ at Marshall's House

I believe BBQ is an American tradition :) During my stay in America, I had BBQ at Marshall's house.

Marshall's house.

Inside the house.

A swimming pool in the backyard.

The grill.

Marshall was the one who took in-charge for the grilling. 

We had a lot of sausages, chicken and fish during that BBQ night.

Sausages.

I was pretty amazed with all the spices that he got in the kitchen's drawer.

Kristina and Ann were helping with the BBQ preparation.

The ingredients.

Kristian made the dipping.

It's so simple! You only need chives, corn from the can, jalapeno pickles and cheddar cheese. Mixed them altogether with sour cream and mayonnaise.

Perfect for dipping Fritos and Tositos.

So yummy! Couldn't stop eating it!

Ann made this salad. Not so sure what's the name. It was made with mozzarella cheese, cherry tomatoes, and basil leaves. Sprinkled with olive oil and salt plus pepper.

Salad.

The drinks.

For dessert, Kristina baked chocolate chips cookies.

And, Marshall bought this delicious Reese's cake.