Having cooked all over the world, I can tell you that nowhere is lunch a more celebrated daily ritual than in the American South. Raised in Louisiana, and now living in Central Mississippi, we began serving lunch at our Flora Butcher shop in August 2016.
The hope was to eventually bring our farm-to-table philosophy to a casual dining lunch restaurant that would serve homemade comfort food featuring local ingredients. That hope manifested in Dave’s Triple B, at the site of the former Chimneyville restaurant in Jackson.
We are a distinct alternative on High Street in Jackson where a variety of fast-food chain restaurants dominate the landscape. We raise our own Japanese Wagyu cattle and have some 1,500 head between Monroe, Louisiana and Vicksburg, Mississippi. Our hogs come from Wesson, Mississippi, chickens from Hattiesburg and vegetables, lettuce and tomatoes from Salad Days and Two Dog Farm in Flora.
We bake all our breads and desserts, right down to the hamburger rolls. This ensures that our customers get the freshest possible ingredients. Because our portions are large, we believe we are offering a great value to our diners. From a variety of salads, sandwiches, barbecue, plate lunches and our Wagyu burgers, we’re hoping to offer a lunch that satisfies any appetite. I’m happy to say the response has been overwhelming with customers coming from all parts of the metropolitan area.
Many of our customers request specific recipes of their favorite Dave’s Triple B dishes. We’re always happy respond to these requests and included herewith are some of our more popular items. We hope to see more people coming to downtown Jackson, and, until then, give these recipes a shot at home. You won’t be disappointed.
Southern Style Pot Roast:
3# Chuck Roast
1.5# Carrots
1.5# Celery
2# Cipolinni Onions
1qt Beef Stock
1 can Cream of Mushroom soup
1 Can Cream of Celery soup
Salt & Pepper
Flour
Preheat oven to 325 degrees
Season chuck roast liberally with salt and pepper, dust with flour.
Sear roast on all sides till browned
Place roast in Dutch oven.
Peel and chop carrots, chop celery, peel onions.
Saute all veggies in 2Tbs butter till slightly caramelized.
Add beef stock and both soups to the veggie mixture and heat to simmer for 10 minutes.
Pour veggie mixture over the roast, cover with lid and cook in preheated oven for approximately 2 hours, or till tender.
Dave's Smoked Tri Tip Sandwich:
5-6 oz sliced, smoked Tri Tip
Fococcia bun(or bread of your choice)
Chimichuri sauce
Mayo
Bibb Lettuce
Sliced Tomatoes
Sliced Red onions
Sandwich can be served hot or cold.
Mississippi Reuben Sandwich:
2 slices rye bread
2 Slices Swiss Cheese
5-6 oz "Flora Butcher" Corned Beef
3 oz "Sweet & Sauer" Sauerkraut
2 oz "Crechales" Comeback dressing
Butter and toast rye bread in skillet, or on griddle.
Place one slice of cheese on each slice of bread.
While bread toasts and cheese melts, saute corned beef and sauerkraut until heated through.
Place corned beef and kraut on one slice of bread.
drizzle with comeback dressing.
Top with remaining slice of bread, and serve hot.
Chicken Fried Wagyu Steak:
8-10oz slice of Wagyu Round Steak
1Tbs Salt
2 tsp Black Pepper
2 Tbs Blackening Seasoning
1 Tbs Granulated Garlic
2 tsp Onion Powder
3 cups Flour
3 Eggs
.1/2 cup Milk
2-3 cups Wagyu Tallow
Pound the steak thin, and set aside.
Combine all dry ingredients.
Whisk eggs and milk together.
Dredge steak in flour, then egg wash, then back in the flour, pressing the flour into the meat.
Heat tallow to approx 350 degrees in a large cast iron skillet(big enough to hold the breaded steak)
Place the breaded steak carefully into the hot tallow.
cook on each side for 3-4 minutes, or until the meat is cooked through, and the crust is golden brown.
Top with your favorite gravy, and serve with mashed potatoes and your choice of vegetable.
