Posts Tagged recipe

A Message to One and All

Remember everyone, this blog isn’t just for my foodie thoughts, it’s open to one and all. Just send in your favorite eating spot, or a favorite dish anywhere at all, or your favorite server. If you spot a new eatery just opened, or about to open, let us know. If you have a butcher who will prepare your rack of lamb for you, tell us about him (or her). Same goes for fishmongers who will prepared your finned or shelled creatures for you. If you have a delicious recipe from your home repertoire, let us have it! In short, if it pertains to food or beverages, we’re all interested. Send it along to:

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A delightful salad recipe to please everyone!

We all love a tasty salad, and it’s a plus that salads are even good for us!  So it’s extra nice to try a new one…. hence, I offer you this delicious recipe courtesy of Fresh Market:                                                                                                                           Fennel, Onion and Feta Salad:

  1 large fennel bulb, thinly sliced
  1 small red onion, thinly sliced
  1 cup fresh mint leaves, roughly chopped
  1/3 cup O Meyer Lemon Olive Oil
  2 tablespoons O Champagne Vinegar
  1/4 teaspoon each of salt, pepper and sugar
  3 ounces feta cheese, crumbled
  of lemon slices, for garnish
Toss all ingredients in a mixing bowl, reserving half the feta cheese. Arrange on plates, and garnish with remaining feta and lemon slices. Serve Immediately.


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Chef’s Demo at the Jekyll Island Club

This is your last chance to get a reservation for tomorrow’s Chef’s Demo at the Jekyll Island Club.  Watch a demonstration on how to make Pot Pie and Comfort Food while enjoying a generous tasting from the chef.  You’ll leave with a printed easy-to-follow recipe so you can try your hand at home.  Call 912-635-5222 to make your reservation.

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A Luscious Lagniappe to your Traditional Roast Turkey

Mix two tbsp. Gran Marnier and three tbsp. softened butter until you have an easy to spread paste. Brush or rub this all over the skin of your turkey and get some under the skin where you readily can.   Make a tbsp. or so of zest of orange and mix that into your regular dressing or stuffing.  Then roast your turkey in your preferred mode. If you normally take it out and baste mid-way through, then baste with this Gran Marnier mixture.   Not only will your turkey taste wonderful, your kitchen will be perfumed that that delicate Gran Marnier scent.  Cheers!

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Enjoy Hunting? Cook Your Game to Perfection!

Brenna and Dustin, chefs at the Jekyll Island Club, will host a Hunter’s Theme Demonstration on October 19th at 1:30pm.  The event will take place in the Jekyll Island Club Hotel Ballroom and you’ll get the opportunity to watch them prepare pheasant ravioli with sage cider reduction and rabbit jambalya with blackened alligator tail.  The audience will have the opportunity to ask questions and everyone will get a print-out with easy-to-follow recipes to take home with them.  A glass of wine will accompany each meal as well.  $30 per person, reservations are required and space is limited, call 912-635-2600 to book your spot.

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Summertime…and the cookin’ is easy!

To me, the hot days and sultry nights of summer mean a craving for fish.  Lots of people share my longing for fish – light and bright and healthy – during the summer months, but many fear to cook it.  “I never cook fish,” is a phrase I hear all the time.  “It’s too dicey, too difficult, you never know when you’ve got it right.”

 That used to be me as well, but a couple of years ago, I hit on a formula that will cook absolutely ANY fish filet to perfection and simultaneously allow you to cook your entire meal.

IN A NUTSHELL:  Season, then bake, broil or grill fish filets for 10 minutes per inch. Eat! They’ll be perfect!
Here are the details on my favorite way to do them.
Take your filets (figure about ½ lb. per person) and lay them out on a broiler pan that you’ve sprayed with oil just to make cleaning easier. You’re going to bake them—the broiler pan is just so they have a little breathing space beneath.
Pre-heat your oven to 400 degrees.
In a small bowl (I use a custard cup) melt a pat or two of butter and a tbsp. of olive oil just till soft and blended. Add a dash of garlic salt, a couple dashes of coarse ground pepper and about a tsp. of minced herbs (dill or thyme are my favorites but anything you like is fine.) Brush your fish with a generous amount of this mixture. Check to see how thick the filets are. You’re going to cook them for 10 minutes per inch of thickness.  Let them sit while you do the rest of your dinner.
Lay out on a baking pan some vegetables (broccoli or asparagus are ideal), spray with olive oil, then salt & pepper. Lay out another pan of chunks of potatoes, spray and season as the veggies.
Put both the trays of veggies on the bottom shelf of your oven and cook for 10 minutes.  Then add the tray of fish on the top shelf and cook
for the required 10 minutes per inch.  Fish and vegetables will be done  simultaneously.  
Lay your fish in the center of a large serving plate, surrounded by veggies and potatoes, and accompanied by a bottle of your favorite wine.
Happy summer!

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Shad a Spring Treat

Once upon a long time ago (that is to say, up until 1995 when I moved to Savannah), I was convinced that Turbot was the finest eating fish in the world, especially the Turbot from North Atlantic waters. Then, a new friend of mine invited me to dinner one night to dine on Shad. This exquisite fillet, as bright and white as Turbot, but even more flavorful, won the fish wars, hands down. These days, it’s Shad and the plump bright red roe that so often accompanies it, which fuels my foodie’s dreams during the last dreary days of winter and brightens my evenings during the early spring season. So head on over to Russo’s fish market, buy yourself some Shad and Roe, follow the simple recipes and dine like you’re royalty.

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Classic Baked Acorn Squash

Courtesy of trustees garden, here’s a classic version of a favorite autumn/winter dish), acorn squash (affordable, healthy, delicious). Try it–you’ll love it!

Here’s a recipe that will help you get started:

Classic Baked Acorn Squash


  • 1 Acorn squash
  • 1 Tbsp Butter
  • 2 Tbsp Brown Sugar
  • 2 teaspoons Maple Syrup
  • Dash of Salt


  1. Preheat oven to 400°F.
  2. Using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.
  3. Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
  4. Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas. Serves 2 to 4, depending on how much squash you like to eat.

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