Georgia Magazine - March 2010 - (Page 44)

Off the hook! Fish and seafood recipes your family will love BY JENNIFER J. HEWETT © 2009 BEN FINK PHOTOGRAPHY G eorgia is blessed with an abundance of freshwater fish, whether you’re casting a line for bass in the Coosawattee River, catfish in the Ocmulgee, American shad in the Ogeechee, or trout in the Toccoa. Or, if seafood’s your preference, there’s plenty here, too, such as wild-caught shrimp, blue crab, oysters and clams from Georgia’s Coastal waterways. The U.S. Department of Agriculture recommends eating fish as part of a healthy diet, as it’s low in total fat, high in protein, and rich in vitamins and minerals. Enjoy this month’s variety of recipes below. If you’re not cooking up your own catch, be sure to look for the freshest fish and shellfish available through your local grocery store, and don’t hesitate to ask if it’s “Georgia-grown.” In “Savannah Classic Seafood,” Savannah-based cookbook author and book packager Janice Shay introduces readers to Coastal life and many fantastic recipes from treasured Savannah-area dining establishments such as She Crab Soup from the Olde Pink House in Savannah, Capt’n Crab’s Low Country Boil from The Crab Shack on Tybee Island, Fried Grouper Fingers from Tubby’s Tank House in Savannah, and Shrimp, Greens and Grits from Belford’s, among others. Her cookbook, newly released in February 2010 [Pelican Publishing], serves as a culinary tour of the city. It also introduces readers to local personalities such as Joe Randall, chef, caterer, culinary instructor and master of African-American cuisine in the South. Readers then can recreate some of the dishes they’ve sampled throughout the town once they’ve Shrimp ‘n’ Grits, from “The Deen Bros.Take It Easy” cookbook returned home. Following is a recipe from Shay’s “Savannah Classic Seafood” cookbook. Mrs.Wilkes’ Boardinghouse Restaurant’s Confederates on Horseback Mrs. Wilkes’ Boardinghouse Restaurant, Savannah 2 pints select oysters 12 slices bacon, halved 1/2 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika 2 tablespoons parsley, finely chopped Lemon wedges Wash and drain oysters and lay each oyster across half a slice of bacon. Mix together salt, pepper, paprika and parsley; sprinkle onto oysters. Roll bacon around each oyster and spear with a toothpick to hold in place during baking. Place in a shallow baking pan on the lower rack of the oven and bake at 450 degrees for about 10 minutes, or until bacon is crisp. Remove picks and serve hot with lemon wedges. Serves 6 as an appetizer. —From “Savannah Classic Seafood” by Janice Shay © 2010; used with permission, Pelican Publishing Co. www.georgiamagazine.org In “The Deen Bros. Take it Easy” cookbook, by brothers Jamie and Bobby Deen, and Melissa Clark [Ballantine Books, September 2009], readers will find favorite Southern recipes, some of which are found at Deens’ family restaurant and Savannah institution, The Lady & Sons, alongside easy-to-fix meals. Below is their take on Shrimp ‘n’ Grits. The brothers say, “This dish is a true Southern delight, our riff on Louisiana-style spicy shrimp combined with cheesy grits just the way we make ’em at The Lady & Sons. It’s amazing how easy this is to whip up. Make it for your family and they’ll swear you spent all day tied to the stove.” Shrimp ‘n’ Grits Jamie and Bobby Deen, Savannah 4-2/3 cups water, divided 3 cups milk 1/4 teaspoon salt 1-1/2 cups old-fashioned grits 3 cups (12 ounces) grated cheddar cheese 6 tablespoons unsalted butter 6 tablespoons all-purpose flour 2 medium green bell peppers, seeded, chopped 2 medium onions, chopped GEORGIA MAGAZINE http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - March 2010

Georgia Magazine - March 2010
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Special Energy Report
Rising Stars
Surviving Well
Around Georgia
Georgia@Home
My Georgia
Georgia Gardens
Georgia Cooks
Light Weight Cooks
Cookbook of the Month
Snapshot

Georgia Magazine - March 2010