Friday, March 28, 2014

The Hawthornes Have A Lovely Lunch In Savannah.

 The Hawthornes love Uncle Bubba's in Savannah.
We visited a week ago, on March 21, 2014, our third time.
Our first visit was November 11, 2010.
The second time was October 9, 2012.

Mr. Hawthorne has very shapely legs.

Lush, pretty entrance way.

What good fortune for the Hawthornes!
Paula was at Bubba's the day we were there!!
Mr. Hawthorne clicked off a quick pic of me and ...
... Paula was gracious enough to pose with Mr. Hawthorne, too!

Our capable and pleasant waitress, Joy,
immediately brought us cornbread muffins
with a butter and honey spread.

I have the recipe for these and made them tonight for supper.
Quite good!

Mr. Hawthorne and I shared the grilled oysters.
Texas oysters, the sign read.
On the small size,
very gritty,
and too much cheese overload.
The ones we had on our first two visits were quite enjoyable.
These, not so much.
And that bread is addictive.
Grated Parmesan on top.

We also shared the soup de jour - "Loaded" Potato Soup.
We both found this quite bland.
I never salt food at a restaurant,
but Mr. Hawthorne and I both decided it needed salt.
And pepper.
And swirls of Uncle Bubba's hot sauce.
Then it was palatable.
Very creamy and smooth.
Liked the cheddar, scallions, and bacon.
The potato chunks were too big.
These were about a one-inch cube.
Shouldn't be bigger than pea-size.

I had nicely grilled scallops with crisp fries.
Eight scallops!

Mr. Hawthorne had the fried oysters, of course, with cole slaw.
Lightly fried, not greasy at all, fine crust.

And ... we're outta Savannah.

I made the corn muffins tonight, a week later.

 Uncle Bubba's Corn Muffins
This recipe calls for a 12-cup muffin tin.
The muffins at Bubba's were smaller - 24/sheet.
Grease a 12-cup muffin tin.
In a large bowl, mix:
1 cup self-rising yellow cornmeal
(I didn't have self-rising cornmeal
so I used plain yellow cornmeal
mixed with 1 1/2 tsp baking powder.)
 3/4 cup self-rising flour
1/2 tsp salt
1/2 tsp cayenne pepper
In another bowl, beat until well-blended: 
2 eggs
1/2 cup vegetable oil
1 cup sour cream
Stir in 8 ounces cream style corn.
Add corn mixture to flour mixture and stir until just mixed.
Pour into muffin tins and bake approximately 24 minutes,
until golden brown.

 Quite tasty little morsels.

This hit the spot.
Serve the corn muffins, sliced,
with reduced gravy from the seared London Broil,
with a rub of homemade sea salt, freshly cracked pepper,
Montreal Steak Seasoning, cayenne pepper, and ground coffee.
Add some pretty color -
orange of carrot
green of pea.
Along with my bread.

Serve with a heapin' spoonful of love.

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