The truth, rumors and tall tales about one of the most infamous bars and restaurants on the Gulf of Mexico… “Two Bubbas’” was owned by Big Earl and Bubba until a lady named Katrina blew into town and swept them into history. These are some of the stories of the owners, customers and friends that made this place one of the legendary clubs of the Deep South. That is not to mention the food and drinks—fine, down-home Southern cooking that could convince Northerners they need to move to the coast. And a bar that seemed to pay bartenders by how much they poured. Many of those recipes are in here. Is all this true? Well that depends on who you listen to. Some folks say it is all a lie. Others will tell you that it was not only real, they hope it is still going somewhere. I don’t know for sure, but if it wasn’t real, it should have been.
Chicken with Sun Dried Tomatoes and Goat Cheese
1 Tbls. minced garlic
1 Tbls. minced garlic
1 Tbls. minced yellow onion
2 Tbls. butter1/2 cup dry white wine
1/4 cup fresh lemon juice
2/3 cup cold butter - sliced
1 1/2 cup chopped sun-dried tomatoes in olive oil
1/4 cup chopped fresh basil
1/2 tsp. salt
1/2 tsp. white pepper
6 boned, skinned chicken breast halves
extra virgin olive oil - for brushing
1/2 tsp. salt
1/2 tsp. black pepper
8 oz. goat cheese - room temperature
-Saute garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.-Stir wine and lemon juice into skillet, increase heat to medium high, and simmer until reduced by half.-Reduce heat to low and stir in cold butter, one slice at a time.-Stir in tomatoes, basil, salt, and white pepper; remove from heat; set aside.-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.-Grill chicken over hot coals 15-20 minutes, or until cooked through.-A couple of minutes before chicken is done, place equal amounts of cheese on each breast-Spoon prepared sun-dried tomato sauce over chicken.
