Page 19 - Jackpot Magazine South ~ February, 2023
P. 19

and even the signature “Kaboom” sauce found on the chicken tenders and fried shrimp.
Appetizers include boudin balls, Kaboom fried chicken tenders and fried shrimp, cheese curds with marina sauce and chicken wings. We tried the spicy boudin balls, a traditional fried Cajun dish, which were wonderful dipped in the house- made remoulade sauce. The tenders were oversized strips of juicy white-meat chicken covered with the Kaboom sauce, a tasty mix sweet and heat.
Seafood gumbo — the same found in the resort’s infinity buffet that guests have loved for years — and red beans and rice are two Cajun classics. Both are available by the cup or bowl, and the red beans, loaded with big medallions of sausage, are served with a delicious house-
made cornbread muffin
and can also be ordered
with a fried catfish filet
on top.
There are several
fried seafood options,
including the po-boys
that come dressed and
served with fries and
coleslaw. Featuring French bread baked fresh in New Orleans, the po-boys include hand-breaded fried shrimp (you can always add Kaboom sauce), Mississippi catfish and Gulf-fried oysters. The shrimp, catfish and oysters can also be enjoyed as part of platters, with fries and coleslaw, and there is a combination platter featuring a generous portion of all three items. A light breading is used on the fried items making each bite crunchy on the outside yet tender on the inside. The combination platter, piled high
with all the favorites, can readily shared by two.
Another popular item is the Mississippi debris beef po-boy, something we tried and totally enjoyed. This succulent pot roast is slow roasted and topped with pickled red onions, dressed with lettuce and tomatoes, and covered with a rich gravy. Plump pepperoncinis added the just- right final touch to this delicious sandwich that has to be one of the best roast beef po-boys around.
The Cove also has a muffaletta — a six-inch seeded roll topped with olive salad, capicola, salami, ham, mozzarella and provolone; hamburgers, with twin smashed patties, dressed and served
with fries; and there are two salads, chicken and shrimp, both of which can be fried or grilled, and served with lettuce, cheddar, tomato, onion and cucumber.
Hot beignets loaded with powdered
sugar, a brownie
(Top) Mississippi debris beef po-boy, served with crispy onion rings and coleslaw; (above) spicy Cajun boudin balls with house-made remoulade; (below) red beans and rice with fried catfish and house-made cornbread.
    Turtle cheesecake
 with chocolate and caramel sauce and cheesecake that comes from the Cotton Blues Cheesecake bakery in Waynesboro, Mississippi, are the desserts offered. We indulged in a slice of turtle cheesecake and one topped with strawberries and were anything but blue as we devoured the luscious desserts.
The Cove is open daily from 10 a.m. to 7 a.m.

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