Thursday, October 25, 2012

October 9, 2012. Where To Eat In Savannah.

The Hawthornes are in Savannah.
We've been looking forward to
Last time we were here,
we were served some of the finest grilled oysters
I've ever had the pleasure to down.
(Outside of my own.)

 I've always wanted a water feature in my garden.

Here's the menu:
We came for Uncle Bubba's Chargrilled Oysters
and that's what we ordered.
A dozen apiece.

We both ordered from the Lunch Specials menu.

The restaurant is very comfortable.
To me, comfort has a lot to do 
with proximity of tables.
Bubba's is open and relaxed.
My space is respected.

Here's our view looking out over the marshes.
I would describe it as ...

A complimentary basket of corn muffins
was brought to our table.

I had to put some of the honey/butter on my muffin.
My bouche was trés amused.

That flame is from our oysters!
Rosie is salivating.

Rosie gets very excited while watching
the flare-ups from grilling oysters
that are on the way to her table.

Rosie is in oyster-heaven.
Mr. Hawthorne and I are oyster virgins.
This is our first oyster of the season.

Mr. Hawthorne ordered the
 Fried Shrimp Lunch Special and cole slaw.

I ordered the Fish Taco Lunch Special.
Holy crap ... 
It's huge!

The fries were terrific.
Extra crispy as requested.

The fish was lightly fried and battered
 - in a word -
The fish was swai,
one I'm not familiar with
although Mr. Hawthorne has seen it at the Teeter.
It's a very mild, sweet, freshwater fish from Vietnam.

A lively pico de gallo rounded out the plate.

I loved my fish.
Sweet flavor.
Nice, light crust.

Now, what I didn't show you
was my plate after I took a nose-dive into this.
The plate is huge.
I ate all the fish filets -
two 1-inch x 1-inch by 5-inch slivers.
And I shared a few bites with Mr. Hawthorne.
I could barely finish off one of the taco shells.
Ate all the lettuce and pico de gallo.
Ate less than half the fries.
I loved this.

Here's what I did NOT like:
The tacos had MELTED CHEESE over the fried fish.
Don't melt cheese over fried fish.
I didn't take a picture of it
because it looked like a mess
and I was lazy and tired.

This lunch meal ran us into the $60 range.
Rosie's BP rises.

Oh! Oh! Oh!  
I forgot to shoot a picture of something they served
that was truly different, asinwhydidn'tIthinkofthis?,
and excellent:

Roasted Red Pepper Tartar Sauce!

I must make this.
And when I do,
you'll be the first to know.
It's delightful.
Note to self:
Self, blacken garden peppers tomorrow!

I also got the recipes for:
Uncle Bubba's Corn Muffins
Heat oven to 375°.
Grease a 12-cup muffin tin.
In a large bowl, mix:
1 cup self-rising yellow cornmeal
3/4 cup self-rising flour
1/2 tsp salt
1/2 tsp cayenne pepper
In another bowl, beat until well blended:`
1/2 vegetable oil
2 eggs
1 cup sour cream
Stir in 1 8-ounce can cream style corn.
Add corn mixture to flour mixture
and stir until just mixed.
Pour into muffin tin until 2/3 full.
Bake 18-22 minutes until golden brown.

Uncle Bubba's Chargrilled Oysters
Place two sticks butter in a sauce pan
on high heat and bring to a boil.
Skim off and discard all foam
that rises to the top.
Stir in 1/2 tsp garlic powder.
On the grill,
put 12 - 16 oysters on the half shell
on an open flame grill.
Sprinkle Parmesan cheese over them.
Do not cover completely with cheese.
Let cook until cheese starts to brown
(2-3 minutes).
Drizzle garlic butter generously over each oyster.
Cook another 1-2 minutes.
Remove from heat.
Serve immediately.

Uncle Bubba's Low Country Boil
 In a stock pot,
pour enough water to cover all ingredients.
Add a sprinkling of crab boil seasoning,
appropriate for the amount of water used
and bring to a boil.
Add 12 baby red potatoes,
6 ears of corn, shucked and de-silked,
one 12-ounce can or bottle of domestic beer,
and 1 medium white onion, quartered.
Reduce heat and simmer for thirty minutes.
Add 2 packages smoked sausage cut into 1" pieces.
Cook 10 minutes more.
Add 1 pound medium to large raw shrimp, in shell.
Cook about three minutes
or until the shrimp turn pink.
Drain liquid into sink and pour the boil
onto a table with newspaper.
Sprinkle with extra crab boil seasoning.

 Uncle Bubba's Key Lime Pie.
Mix in a small bowl:
1 3/4 cup graham cracker crumbs
3/4 cup sugar
1/2 cup slivered almonds
Add 1/4 cup clarified butter and mix well.
Press evenly into a greased 9" pie pan.
Preheat oven to 325.
In a medium bowl combine
1 tsp vanilla extract
1 14-ounce can sweetened condensed milk
1/4 cup key lime juice
3 egg yolks
zest and juice of 1 key lime
Pour into the pie crust.
Bake for 20 minutes and then
let stand for 20-30 minutes.
Refrigerate until ready to serve.

Rosie will be making all of these
and she'll let you know the results.

Good bye, little fishies.
See you next time.

Buh bye, Bubba.

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