Happy National Margarita Day from Datz and Uproxx. Crush on our award-winning margarita, “Kelly Kapowski” today. She won “Tampa Bay’s Best Margarita” in 2016 at Margarita Wars and is still breaking hearts on the daily.
We all know that the best part about a holiday is the food. Ray “Dr. BBQ” Lampe has a gumbo recipe that’ll blow your Mardi Gras party guests out of the water. Be sure to pair it with Roux hot sauce and you’re good to go! For more info on Dr. BBQ, visit his site and Twitter here. Stay tuned for news on the opening of Dr. BBQ in St. Pete’s Edge District and have a happy Fat Tuesday on Feb. 28.
Dr. BBQ’s Smoked Meatball Gumbo
Makes about 8 servings
This is one of those ideas that I’ve had for a long time and I’m really happy to finally get around to sharing it. Gumbo by nature is a catch all dish that uses what you have. The gravy is key and must be made with a roux and the trinity of onion, celery, and bell pepper but beyond that anything goes. So meatballs seemed like a good idea and after eating this I think you’ll agree that it is. Add okra and skip the file if you like and be sure to serve with plenty of white rice, hot sauce and cold beer.
3/4 pound ground beef
3/4 pound ground pork
2 eggs, lightly beaten
1/4 cup finely ground Parmesan
¼ cup finely chopped curly parsley
1/2 teaspoon granulated onion
1/2 teaspoon granulated garlic
1 tablespoon salt
1 teaspoon black pepper
½ cup dry breadcrumbs
1 cup corn oil
1 cup flour
1 large yellow onion, cut into small dice
3 stalks celery, cut into small dice
1 medium green bell peppers, cut into small dice
1 medium red bell pepper cut into small dice
2 cups medium diced andoullie or smoked pork sausage
3 cloves garlic, crushed
2 jalapeno, seeded, deveined and minced
2 and 1/2 cups canned diced tomatoes
6 cups beef stock
1 tablespoon dried thyme
2 teaspoons salt
2 teaspoons black pepper
2 tablespoons File powder
Cooked white rice
Prepare the EGG to indirect at 350° using pecan wood for added smoke flavor. In a large bowl combine the beef and pork breaking it up and mixing well. Pour the eggs over the meat. Sprinkle the parmesan, parsley, granulated onion, granulated garlic, salt, and pepper evenly over the egg. Using your hands mix the meatball mixture well until fully blended. Sprinkle the breadcrumbs over the top and mix again until well blended. Form sixteen meatballs about the size of golf balls and place them on a large perforated grid that has been sprayed with vegetable spray. If you’re using a scale the meatballs will weigh 2 ounces each. Place the grid of meatballs in the EGG and cook for 45 minutes. While the meatballs cook start the gravy in the kitchen by heating a large cast iron Dutch oven over medium heat. Add the oil and flour and mix well with a wooden spoon. Cook the roux, stirring constantly until it reaches a dark brown chocolate color. This will take 15 to 30 minutes depending on your heat and can’t be rushed. Be very careful not to burn the roux or you’ll need to start all over. Turn the heat down if you feel it’s close to burning. This is particularly high risk towards the end. As soon as you think the roux is dark enough add the onion, celery and bell pepper and continue stirring. This will cool the roux and end the risk of burning. Cook and stir for 5 minutes until the vegetables get soft. Add the garlic and jalapenos. Stir and cook for 1 minute. Add the sausage. Continue cooking and stirring for another 5 minutes. Add the canned tomatoes with their juice, the thyme, salt, and pepper. Mix well. Return to a simmer and cook another 5 minutes. Add the stock, the. Bring to a simmer, cover and cook for 15 minutes, stirring occasionally. When the meatballs are done add them to the gumbo and stir. Place the Dutch oven on the EGG and cover. Cook for 30 minutes stirring once. Remove the lid and cook for another 30 minutes stirring once. Remove the pot from the EGG. Add the file powder and mix well. Serve with white rice.
Happy National Cheat Day, foodies! Every 4th Thursday in January we’ll be celebrating a guilt-free day of enjoying our favorite foods. One of the best foods to cheat with is our famous burger, The Cheesy Todd. Check out when Jesse Palmer from Good Morning America visited us to try it here, and learn how to make it at home with our recipe below.
Mac & Cheese Bun Ingredients:
1/2 tbsp salt
1/2 gal water
3 cups dry macaroni
1 cans (12 oz) condensed milk
3 cups mixed cheddar cheese
1/2 cup pickled jalapeño (rough chop)
1/2 cup cooked Nueske’s bacon (rough chop)
3 cups all purpose flour
3 cups egg whites
3 cups panko
2 mac & cheese buns lightly deep fried
1 6 oz 80/20 beef patty grilled to desired temperature
1 slice red onion
2 slices tomato
1/4 cup shredded leaf lettuce
3 pieces thinly sliced pickle
1 each 6 inch long bamboo skewer
Mac N’ Cheese Buns:
Bring 1/2 gallon of water to a boil that has been seasoned with salt. Cook until al dente (about 8-10 minutes) strain and reserve.
In a separate pot, bring condensed milk to a low simmer. Add cheddar cheese and mix until smooth. Add jalapeño and bacon, then continue to mix until combination is thoroughly mixed. Now add cooked pasta and mix until all ingredients all well blended. Pour mixture directly onto a ½ sheet pan and spread mixture all the way to the corners until even. Refrigerate 2-3 hours until completely cool. This can be made a day or two in advance. With a 3 ½ inch ring mold (cookie cutter will work), cut circles out of mac & cheese mix and set aside.
Breading the Mac N’ Cheese:
Using three separate pans, place flour in one, egg white in another, and panko in the last. Take your mac & cheese disc and lightly flour all sides, then place into egg whites and coat all sides completely. Shake off excess and place in panko, pushing down lightly so breadcrumbs stick. (Note: It is a good idea to keep one hand free of wet ingredients to do the final coating of panko on disk. Make sure your mac & cheese discs are chilled before breading so they hold their shape better.)
Frying the Mac N’ Cheese:
In a deep pot with high temperature thermometer, bring 1 gallon of peanut oil to 350 degrees F. Gently place 2 or 3 discs at a time and cook until golden brown. Remove with slotted spoon or spiderweb and place on paper towel to absorb excess oil. (Note: If you have a peanut allergy you may use vegetable oil instead.)
Cheesy Todd Assembly:
Lay first mac & cheese bun flat on plate. Top with grilled hamburger patty. Top the burger with thinly sliced pickle, tomato slices, onion, and shredded lettuce. Place remaining bun on top and put skewer through the middle of the middle of the buns to secure.
If you grew up in Tampa, you’ve become very familiar with loud booming sounds in January. Those sounds would be pirate’s canons because Tampa is cool enough to have a month-long celebration of Tampa’s quirky history. And of course there’s booze. Lots of it!
At Datz we’ll be closed on January 28, but that doesn’t mean you can’t enjoy all of our boozy Gasparilla offerings. Check ’em out below, mateys.
…..because it’s also for eating. One of our most popular appetizers in “Nom Nom” and it includes 3 fluffy, perfectly salted soft pretzel sticks with a side of beer cheese for dipping. Our beer cheese is made with Cigar City Brewing‘s Jai Alai and “Nom Nom” is an awesome #NationalCheatDay food. Show us what you’ll be cheating with on social media on our birthday, aka, National Cheat Day, on January 26. Keep calm and cheat on.
The whole city of Tampa has been taken over by the College Football National Championship and we LOVE it. There are so many more foodies in town and there’s more stuff to do than you can shake a Cheesy Todd at. Coy Wire from CNN/HLN came to see us!
We also stopped in for a visit on ABC’s The Morning Blend with Tampa Bay Sports Commission. We talked about the Championship’s effect on Tampa and about how amazing of an idea it is to have our chili-covered Datchos at upcoming tailgating events here.
We’ve also joined in on the fun by jumping onboard Social Passport and Taste of the Championship. Have dinner with us between January 6 and 9 and score a complimentary dessert with your dinner purchase if you check in with us on the CFB Playoff mobile app (Our sister restaurant, Roux has the same offer and our bakery next door, Dough is offering 10% off your dessert with a check in). Also! We’ll be at The Florida Aquarium on Sunday, January 8 for with a dozen other amazing, local restaurants to welcome the National Championship teams to Tampa. We hope to see you soon and wish both Alabama and Clemson good luck.
Foodies, behold– The Naughty List was THE Christmas cocktail this year. We loved it and we hope you did, too.
For the Mint Chocolate infused whipped cream:
5 dashes Fee Brothers Chocolate Bitters
10 dashes Fee Brothers Mint Bitters
4 dashes vanilla extract
2 cups heavy whipping cream
1 candy cane
– Whip all mint chocolate whipped cream ingredients together until cream starts to thicken to stiffened peaks.
– Combine all ingredients (except whipped cream) in a mixing tin.
– Shake until well chilled.
– Strain into ice filled brandy snifter.
– Top with mint chocolate whipped cream and candy cane.
….. Dr. BBQ recommends you as one of his favorite places to eat at in Tampa. We completely agree that a mimosa and some Funnel Fries definitely call for a good old-fashioned nap afterwards. Thanks for mentioning us on Uproxx, Ray!
Check out our full menu here.
Last year, Datz Restaurant Group sponsored the adoption fees of four dogs and four cats waiting for their forever homes at Humane Society of Tampa Bay (HSTB). We’re excited to say that we’ll be able to do it again this year, so please help us spread the word.
The Humane Society handpicked 8 animals for us to sponsor, so if you’re interested in one of these wonderful cats or dogs below, be sure to head down to the shelter on 3607 N. Armenia Avenue. We hope you have a great holiday and that you’ll help share these critters with your friends and family so that Lexi, Yoda, Axel, Shadow, Marley, Abby, Rhea, and Jenny have a great Christmas.
On Tuesday, November 29 Datz Restaurant Group (DRG) visited a Florida strawberry farm in Plant City. And it was awesome. And we’ll stop talking in third person beginning right……now.
We met with the Florida Strawberry Grower’s Association (FSGA) and Isabel Laessig from Family Foodie and Sunday Supper Movement. We ate fresh, delicious strawberries practically grown in our backyard. We had a strawberry picking contest with some of our favorite local bloggers and Instagrammers: Jenn Thai, Tracy Guida, and Ryan Rodriguez. Even Creative Loafing came out with us to learn about these locally grown berries, which was a ton of fun. We drove an enormous tractor and managed not to hurt anyone or any strawberries. It was a good day.
Keep an eye out for Datz, Dough, and Roux’s Florida strawberry-inspired dishes and sweets. Datz will have a revamped menu in January that’ll include dishes made with Florida strawberries. Dough will have a Florida strawberry Doughnut Ice Cream Cone and Roux will also have some Florida strawberry magic up their chef sleeves. Take a look at our Florida strawberry adventures below.