Tiffany Tastes

Deep Fried Burgers at Dyer's

Almost 100 years ago, Doc Dyer began deep frying his burgers. The same grease that Doc Deyer used (it's strained daily, of course) in 1912, is still used today to fry Dyer's world-famouse burgers.

Located in the heart of historic Beale Street, Dyer's Burgers is a popular destination for tourists and locals alike. Prices are reasonable, the food is good and greasy and the hand-dipped milkshakes (made with Breyers ice cream) are great compliment.

Word to the wise: the patties are a little on the thin sides. If you like your burgers meaty, go for a double or triple. If your not in the mood for a burger, try the Big Rag Baloney sandwich. Dyer's also serves a variety beers as well as mixed drinks.

Dyer's Burgers
205 Beale Street
Memphis, TN 38103
(901) 527-3937

Average Combo Price: $5-$8

Hours of Operation
Sunday-Thursday 11:00am-1:00am
Friday & Saturday 11:00am-5:00am

Keen-Wah?

Most of you that know me, know that I'm really working on trying to incorporate healthier stuff into my diet. There's endless amounts of literature out there on what we should be eating (some of it conflicting). Many people agree that a healthy diet should include quinoa, which some call a "super grain." Quinoa is a great source of protein and contains several other nutrients, such as calcium, phosphorous and iron.

(Photo from Inca Organics)

It's also one of the few things that I've attempted in my kitchen that I haven't conquered. And you know that bugs me :) I can't seem to get the texture or the flavor quite right.

(Photo from mmm-yoso)

I love a challenge. I was reading a post by vegan blogger who said she treats quinoa (once its cooked) just like she does oatmeal. Hey, I can do that.

(And in case you're wondering, I drop about a tablespoon of dried fruit while it cooks. Once it's done, I stir in a teaspoon of turbinado and 1-2 tablespoons of skim milk)

It was...palatable. I mean, it was decent, but I want to be really excited about quinoa. Anyone got any hints, suggestions or favorite recipes? I'm open.

Show Me the Soul

If someone asked me what my last meal would be, I wouldn't hesitate to say, "fried chicken and cupcakes." If you want to ready about my favorite cupcakes in town, go here or here. Now, before very recently, I thought I had my fried chicken all lined up, too. But, I think we have a new contender to fight for my heart and my designation as best fried chicken in Memphis.

A couple of weeks ago, before a Memphis Redbirds baseball game, I decided to check out Miss Polly's Soul Kitchen. I had heard wonderful things about the food and I really wanted to try the chicken and waffles.

I ordered the Flying Waffle - three wings, one waffle and one side (I chose the mac 'n cheese). And, let me tell you something...

It was almost perfect. The chicken was crispy, juicy and a little spicy; the waffle was buttery, sweet and the perfect compliment to the chicken. I tried my best to inhale the entire plate full of food.

I said "almost perfect." The one disappointment on the plate was the macaroni and cheese. It might have been better at lunch time when it was obviously prepared. But, even if it was fresh, it still had that neon yellow tinge indicative of coming from a box.

This fried chicken may well be the best in town; it's most definitely the best chicken and waffles in town. Just avoid the mac n' cheese, and you'll be just fine. Miss Polly's is open daily and keeps late hours on the weekend.

Miss Polly's Soul Kitchen
154 Beale Street
Memphis, TN 38103
(901) 527-9060

Average Appetizer Price: $5-$7
Average Sandwich Price: $5-$8
Average Entree Price: $7-$13
Average Dessert Price: $4-$6

Operating Hours
Monday-Thursday 8:00am-11:00pm
Friday 8:00am-3:00am
Saturday 7:00am-3:00am
Sunday 7:00am-11:00pm

Chilaquiles with Ancho Roasted Sweet Potatoes (Veggie Style)

Whenever I try new recipes, I usually get my insipration from blogs that I read. I currently subscribe to approximately 15 food blogs that cover a range of subjects, from wine to rustic, and some of them are just people that I know and want to support.

A local Memphis photographer and vegetarian, Justin Burks (whose olive oil shortbread is covered here) posted a recipe on his blog, The Chubby Vegetarian, that intrigued me. From the moment I read the ingredient list, I wanted to make these chilaquiles with ancho roasted sweet potatoes.

This recipe is full of all kinds of delicious veggies. And, in my version, I lighten it up a little bit (Although, it is already quite healthy.)

 

Chilaquiles with Ancho Roasted Sweet Potatoes
Adapted from The Chubby Vegetarian's Chilaquiles + Ancho Roasted Sweet Potatoes

Ancho Roasted Sweet Potatoes
1 1/2 large sweet potatoes, peeled and diced
1/2 tablespoon of ancho chili powder
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon brown sugar
salt and pepper to taste
2 tablespoons olive oil

Preheat oven to 400 degrees. Toss potatoes in olive oil until coated. Combine remaining ingredients, sprinkle over potatoes and mix until evenly coated. Spread in a single layer on a foil-lined baking sheet and roast for 20 minutes, or until potatoes are tender and edges start to darken.

Chilaquiles
1/4 cup onion (diced)
1/4 cup green bell pepper (diced)
1 tomato (peeled, diced)
2 eggs and 1/2 cup egg substitute (thoroughly mixed)
1 1/2 cups baked tortilla chips
2 ounces goat cheese
2 tablespoons olive oil
salt & pepper
Mexican hot sauce (I use Valentina)
sour cream

In a pan over medium-high heat, sauté onions and peppers in olive oil until the onion is translucent. Add the tomatoes and cook until most of the liquid has evaporated. Season egg mixture with salt and pepper. In a shallow baking dish, place one handful of tortilla chips so that they cover the bottom of the dish, pour in half of the eggs, and add half of the vegetable mixture. Repeat. Top with goat cheese, and place into a 400-degree oven for 20 minutes or until the eggs are set. Serve chilaquiles over the sweet potatoes. Garnish with hot sauce and sour cream.