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Cooking Up Something Good

23 Oct 2019
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Fall is peeking around the corner! That means the hot and humid air is drifting away with the wind and the cool air is creeping in with the tide. Whether wafting smells of dinner through the air or dancing with the flames of the grill, food always has a way of bringing together people of all ages. With one spoon and an aged pot, a traditional family recipe can be transformed into a meal for everyone to enjoy. You are sure to find some inspiration to stir together with a crowd-pleasing meal with ingredients from the local farmers' markets in Savannah, Tybee Island, or pick up some fresh, local seafood caught right off the coast.

Choose a home away from home at one of our vacation rental properties, with a kitchen designed with the home chef in mind, where you can lovingly prepare delicious meals to enjoy together during your stay.  For the nights when you need a cooking break, try takeout meals or visit one of our partners

 

BONNIE'S PERFECT FRIED OYSTERS

Bonnie Gaster's recipe as shared by food writer Damon Lee Fowler in his Recipes and Stories column at damonleefowler.com

Serves 6

36 large select oysters
About 2 cups Panko (Japanese breadcrumbs)
About 2-3 teaspoons seafood seasonings such as Old Savannah Spice Company Seafood Seasoning
1¼ cups all-purpose flour
3 large eggs, lightly beaten
Vegetable or peanut oil, for frying

1. About half an hour before serving, pick over the oysters for bits of shell, pour them into a colander set over a bowl, and drain 15 minutes. Mix the Panko and seafood seasoning to taste together in a wide, shallow bowl. Have the egg and flour ready in separate bowls. Fit 2 wire cooling racks into 2 rimmed baking sheets.
2. Half fill a deep fryer or heavy-bottomed Dutch oven with oil (you'll need to bring a fryer or Dutch oven with you.) One at a time, lightly roll the oysters in the flour, then dip them into the egg, allowing the excess to flow back into the bowl, then roll them in the seasoned Panko. Lay them on one of the cooling racks and let rest 15 minutes to set the breading.
3. Heat the oil to 365° F. Fry the oysters in batches until golden brown and floating. It will take no more than 2 minutes or less, so don’t overcook them. Lift the oysters from the fat with a wire frying skimmer and drain them on the second cooling rack.
4. Arrange 5 oysters on over each portion and serve immediately.

Shrimp and Cheese Grits - By Charlie Huszty

Serves 6
6 servings of your choice of Grits

16 oz Shredded Cheddar Cheese
Milk & Water for Grits
1-2 lb Fresh Georgia Shrimp (peeled & deveined)
2 green peppers diced
1 large onion diced
1/2 lb bacon chopped
3 cloves garlic diced
1 can diced tomato
2 Tbs  Creole seasoning
1/2 cup white wine
Dash of Worcestershire sauce
Salt & pepper to taste

For Grits: Make 6 servings of grits using equal parts of water and milk. (follow package instructions for cooking your grits).
Once cooked, Stir in 16oz of shredded sharp cheddar, salt, and pepper to taste until fully combined.

For Shrimp:

1.  In Saute pan, add chopped bacon and saute until browned
2  Once the bacon is crispy, add peppers, onions, and garlic. Sauté till tender.
3.  Add white wine and tomato. Add seasoning and Worcestershire sauce. Add shrimp and cook till just pink and tender.
4.  Server over grits and enjoy.

 

Shrimp Bonnie - By Bonnie Gaster, as shared by food writer Damon Lee Fowler

This quick and easy shrimp dish is perfect for using leftover (boiled) shrimp, if you have cooked shrimp, say leftover from a party tray, omit step 1 can cut the butter to 3 ounces (6 tablespoons).

Serves 4 to 6

4 ounces (8 tablespoons) unsalted butter
1 pound medium to large shrimp, peeled and deveined
2 large, or 3 medium cloves garlic, peeled and chopped fine
Zest of 1 lemon, removed in thin strips with a bar zester and chopped
½ cup sliced green onions
½ cup dry white wine or dry white vermouth
½ cup chopped parsley
Salt
Crushed hot pepper flakes, optional
linguine

1. Warm 2 tablespoons of the butter over medium heat in a large skillet. Add the shrimp, raise the heat, and sauté, tossing often, until they almost done. Remove the pan from the heat and spread the shrimp on a platter.
2. Return the pan to medium-low heat and add the remaining butter, garlic, and lemon zest. Simmer gently for about 3-4 minutes or until the garlic is softened. Do not let it brown. Add 1/3 of the green onions and continue another 2-3 minutes. Add the wine or vermouth, raise the heat to medium, and simmer until it no longer has a sharp alcoholic aroma. Reduce the heat once again and simmer until it is slightly reduced.
3. Add the remaining onions, the parsley, and the shrimp to the skillet. Season to taste with salt and if you like hot pepper flakes, but keep in mind that too much will smother the sweet taste of the shrimp. Toss until the shrimp are just heated through, add a squeeze of lemon juice, to taste, and turn off the heat. Serve immediately over linguine.

3-Hole Easy Chocolate Cake - by Maria Lancaster

Makes 1 cake

3 cups flour
2 cups sugar
1/2 cup cocoa
2 tsp baking soda
1 tsp salt
2/4 cup vegetable oil
2 tsp vanilla
2 tsp vinegar
2 cups cold water

PREPARATION
Pre-heat oven to 350 degrees. Mix dry ingredients (flour, sugar, cocoa baking soda & salt) in a rectangular baking pan. Make 3 holes in dry ingredients, put oil in one, vanilla in another and vinegar in the 3rd. Add 2 cups COLD water & mix. Bang pan on the table to get the bubbles out. Bake 30-40 minutes at 350 degrees until toothpick comes out clean.

FOR TOPPING:
Remove cake from oven, sprinkle a bag of chocolate chips across the warm cake, spread with a knife.  Let cool, serve and enjoy.

FOR A SPECIAL CANDY BAR TOPPING:
Refrigerate overnight for a delectable candy bar-cake-treat.