"Savannah" dinner

good god white sands where are you from that you can't find grits??? shrimp and grits IS the dish of Savannah and the south!!! I will personally send you the best grits (Adaluh, here in Columbia, stone ground) and I will send you an amazing recipe for shrimp...I have made them many times for my sorority girls...and they love them so much that I am making them for their Parents weekend in April.

on the other hand ..the jambalaya (aka JUMbalaya) recipe I have is very good...just give it plenty of time to cook ...don't settle for what ever recipe it is you are contemplating!!!!!!!!! I BEG you!!!! DO NOT DO IT!!! A low country boil is better than that!!!!!....corn, sausage, shrimp and red skinned potatoes...very Savannah!!!

We are about an hour south of Detroit in the country.

These grits recipes sounds scrumptious! I will definitely make some at the beach next year. From the sound of it, you need PRACTICE! I'll let you know how I make out! Also, the fresh shrimp are so wonderful at the Gulf.

Thanks!

I was thinking the same thing . And there's no one in my house, or any of my Yankee friends, that will touch grits. It's sad.

Oh no! That is sad. I can't imagine why. I'm "northern" and I LOVE grits!

Looks like we're gonna have to have a grits cook off down here. Everybody swears theirs is the best. You guys are gonna have to put up

I can't cook em but I can mail you a box whitesands.

LOL...I don't know if I can cook em either YET! I'll let you know how it goes. Lots of really wonderful recipe ideas here though.

I feel like I'm letting everyone down, but I'm definitely going with the dreaded chicken and sausage pot, served over rice. Sorry...but thanks so much for all your input. It was great fun!

omg did I really say that? Of course, I mean it was great FUNN!

We are about an hour south of Detroit in the country.

These grits recipes sounds scrumptious! I will definitely make some at the beach next year. From the sound of it, you need PRACTICE! I'll let you know how I make out! Also, the fresh shrimp are so wonderful at the Gulf.

Thanks!

Don't expect Gulf shrimp from Publix down here. They have those brought in from the far side of the globe most of the time. ;-)

We had some wonderful shrimp from Buddy's Seafood Market and from the Destin Ice Market...and great Royal Reds too from the Destin Ice Market. I miss the beach.

SJ, I must admit, I *did* think Publix had great shrimp! lol

I know Whitesands is now set to make her own recipe, but I will weigh in here to for shrimp and grits (my recipe is from Coastal Living)--it is so wonderful, I used it for a big "good bye" dinner last year when our Engineering dean was retiring. Everyone at dinner was a real "Yankee" but the creamy shrimp and grits disappeared quicker than a "New York minute."

I have faculty friends who've brought back the requisite stone-ground grits, but you can get them through the internet. And frankly, upstate NY is not exactly a shrimpers' paradise--but if you find a really good fish store or even the fish area of a local (really good) supermarket--you can thaw them very carefully, peel them (don't buy pre-peeled frozen shrimp--they will turn to mush), and dry them carefully, but save the water they thawed in for the sauce.

We had them with a wonderful French champagne--toasts were offered by all, and even office politics were put aside that evening.

Most of all--have lots of fun, and good wine. Low country cooking works magic, I found.

Well, as long as we are on the topic of grits, you can always top the creamy grits off with Steamed Spinach and Grilled Salmon. Spice it up with adding some hot peppers to the grits. Or, for a real twist, make a Honey Soy Glaze for the Salmon. -- Good stuff!

Well, as long as we are on the topic of grits, you can always top the creamy grits off with Steamed Spinach and Grilled Salmon. Spice it up with adding some hot peppers to the grits. Or, for a real twist, make a Honey Soy Glaze for the Salmon. -- Good stuff!

I think you are doing the cooking next time SJ!!!!! I'll bring the SC grits!!!

I think you are doing the cooking next time SJ!!!!! I'll bring the SC grits!!!

Who says that I know anything about cooking? :funn:

you can always top the creamy grits off with Steamed Spinach and Grilled Salmon. Spice it up with adding some hot peppers to the grits. Or, for a real twist, make a Honey Soy Glaze for the Salmon.

I guess someone else has been doing the cooking for you? Sounds delish none the less!!!!

I guess someone else has been doing the cooking for you? Sounds delish none the less!!!!

I'm just kidding. I love to cook. Bring on the food!

I'm just kidding. I love to cook. Bring on the food!

you got it!!!...I'll be packing grits

you got it!!!...I'll be packing grits

Alli, bring enough to make fried grits for breakfast...yum!

Alli, bring enough to make fried grits for breakfast...yum!

I know just how to make them, too!!!!....yummy stuff!!!!!!

Alli, bring enough to make fried grits for breakfast...yum!

If you have leftover potatoes from Red Bar or 331 they make excellent 'Tater
Boogers for breakfast! GTTBD makes awesome 'Tater Boogers!

I guess I should've clarified that it's my own personal favorite to add the parmesan cheese, but no, that surely isn't southern. And yes, chick. broth is great or half and half, etc.

Whitesands, I'm orginally from South Alabama ("stuck" in Chgo. only for a few more years!)

Johnrudy - where in South Alabama. I'm a South Alabama gal myself (Dothan). Still there - close to the beach - I love it!

QUOTE]Looks like we're gonna have to have a grits cook off down here. Everybody swears theirs is the best. You guys are gonna have to put up

That would be funn!!!! I'll bring the Adaluh grits!!!

Butter added to grits does not rise to the top...margarine does...because it is not a natural product, but man made and gross!! (kinda like a seawall )[/QUOTE]
Allifunn you ar right - margerine it is - just this LA girl (who knows the difference) always calls her margarine butter. Don't use butter a lot only occassionally baking. The grits are simple but the best I have ever had (not when I cook them, but when my Mom does). I love cheese grits and all the other "souped up" versions, but you just can't beat good old, plain country style grits. I will have to be more precise with my wording next time. Thanks for clarifying that for us!

Johnrudy - where in South Alabama. I'm a South Alabama gal myself (Dothan). Still there - close to the beach - I love it!

Andalusia. I'm glad NOT to still be living there tho. I know (or knew) Dothan and Enterprise well.

If you have leftover potatoes from Red Bar or 331 they make excellent 'Tater
Boogers for breakfast! GTTBD makes awesome 'Tater Boogers!

Do you think FTTBD would share his "Tater Booger recipe? I'd love to serve something called 'Tater Boogers. As you can see, I am enjoying just typing 'Tater Boogers.

Do you think FTTBD would share his "Tater Booger recipe? I'd love to serve something called 'Tater Boogers. As you can see, I am enjoying just typing 'Tater Boogers.

"Tater Boogers".....just makes me laugh Please post the recipe gttbm

just this LA girl (who knows the difference) always calls her margarine butter. Don't use butter a lot only occassionally baking.

LOL....too funny! I used to use margarine..thought it was better for me, but now I believe that a small amount of real butter is better for you and your health, than a larger portion of the stuff that stays in your system for a long time!

Johnrudy - where in South Alabama. I'm a South Alabama gal myself (Dothan). Still there - close to the beach - I love it!

I think Dothan is a lovely town...beautiful old homes!!!!

"Tater Boogers".....just makes me laugh Please post the recipe gttbm

I'm going to get FutureBeachBum to post it. We have an "arrangement" he cooks I clean. I am fairly convinced he gets the better end of the deal. :funn: it's worh it though. That boy can cook.

I think Dothan is a lovely town...beautiful old homes!!!!

I think you may be thinking of Eufaula, located about 50 miles north of Dothan. ;-)