"Savannah" dinner

Friends of ours rented a beach house in Savannah for New Year's and raved about the wonderful time they had. They're coming to our home for a visit next weekend. We are way up north...it was "white" here on Saturday, by the way...and the "white" was not sand, I can assure you. A little depressing, really.

I would like to set the mood for our evening together starting with a "Savannah"-style dinner, hear all their wonderful stories and try to make it a "southern night" up here in still cold climes. I'm starting to think about what to serve. I'd appreciate any suggestions for a menu for our Savannah night.

Can anyone help?

I'm wondering if I should have posted this thread in the lounge...

Shrimp and grits! Yumm!

Whitesands, you're in the right place. This is all about food and entertaining! If you google "Savannah Georgia recipes" you'll come up with enough to get you started. Have a good time with your friends!

Shrimp and grits! Yumm!

Hey that was going to be my suggestion!!!

Low country boil? Dress it up a bit with other shellfish?

You should check with ALLIFUNN , I'm sure she can hook you up with some great 'low-country' recipies.

Her jumbalaya is to die for, but that's not a Savannah dish of course....

Scalloped oysters with Southern spoonbread.

Rule number one is to cook what you do best up north. The worst thing is going up north and making the mistake of getting sweet tea. North of VA, it is aweful. Forget about the grits, too.

If I go somewhere else, I want to experience food from that area, not the food that is the specialty back home. It will never compare. ;-)

I suggest cooking what you cook best. Your guests will be honored to taste your specialty cooked to perfection. Trust me on this one. ;-)

Paula Dean from Savannah has great recipes...she is on the food channel and has recipes on the internet. Low country boil with newspaper as a table cloth..that's true Savannah :clap_1:

Lots of crab dishes - - Crab au gratin with a crumbled saltine cracker topping, wilted salad, definately spoonbread, green beans cooked with a little bacan fat, peach cobbler. I guess you know by now that Southern cooking is not healthy. (And I had fat free tuna salad for lunch )

Thank you all so very much. I hope I can explain this correctly/adequately...SJ, you are absolutely correct!

I just recently saw an episode of "Flip This House"...they fixed up a gorgeous victorian place, put it on the market and were offering shrimp and grits to the people who were coming to view the newly renovated gorgeous home. The shrimp and grits looked WONDERFUL! They added some cheese too...it looked marvelous. We are landlocked up here in the north and the shrimp we get here are usually frozen...the "fresh" ones are almost "squishy", if that is the correct word.

Next, I had some truly scrumptuous grits at a Waffle House (of all places) just east of New Orleans on our way back to 30A in Jan. of 05...wonderful consistency with just a touch of melted butter on top. They were simply the most wonderful thing I had had in a while. Truly, truly delicious! Had some grits in a Waffle House in Destin...not the same thing at all.

I am not a southern cook, that's for sure! I am a fairly good "northern" cook...do pretty fair "northern style" cooking, if I do say so myself.

I was hoping, I guess, for a fool-proof southern recipe that would take my friends back to the wonderful time they had in Savannah. They too are "northerners". We have a dedicated home movie theater and plan to screen the "Midnight Garden of Good and Evil", which, in my view, is so beautifully shot as to portray Savannah in all its beauty and splendor. I actually saw the house in question on a TV show called "The Antique Hunter" a while ago. What a gorgeous home!

We are looking forward to trying to "reasonably" replicate something you might naturally find in Savannah...I know I won't recreate it absolutely...hear our friends' stories and watch the movie, in order to try to re-connect with that wonderful New Year's Eve experience they had...

So, as I said to SJ, you are absolutely correct...and astute, to say the least. I will never be able to replicate a wonderful meal such as you would have in a fabulous Savannah restaurant...but I will try to replicate a semblence of the memory for our friends.

So, SJ, where did you come by all your profundities? You seem to me to be smart and quite wise beyond your years.

Thank you all. I think I'll try to go with the shrimp and grits...although I realize it may end up being disaster of my own creating ; )

Again, thank you to everyone who made suggestions. I'm going to check out some of the suggestions made here and see what I may be able to tackle. No one at the grocery stores near us has ever heard of grits! Oh well, as SJ said...

I've been to Savannah. I really LOVE Savannah. Can I come to dinner???

Again, thank you to everyone who made suggestions. I'm going to check out some of the suggestions made here and see what I may be able to tackle. No one at the grocery stores near us has ever heard of grits! Oh well, as SJ said...

Well, I was going to mention that you won't find grits in grocery stores north of VA, but ...

I misunderstood, and thought your guests were from Savanah and were trying to make them feel like they were at home.

FYI - when making great creamy grits, you can leave off the butter, but replace half of the water with half-and-half. ;-)

Again, thank you to everyone who made suggestions. I'm going to check out some of the suggestions made here and see what I may be able to tackle. No one at the grocery stores near us has ever heard of grits! Oh well, as SJ said...

I live in the Chicago area and I'm probably the only person who buys grits. Make sure you buy the "old fashioned" long cooking grits, by Quaker, I think. Always in the Oatmeal section, but on the bottom shelf! To get that creamy texture, be sure not to skimp on the water and make sure you cook them the entire time that the recipe calls for, making sure to stir occasionally. That way they absorb all the liquid. (Taking them off the heat too soon makes a runny consistency.) Then put in several T. of butter (not margarine) and about 1/4 parmesan cheese - delish!!

And by the way, what a really nice idea you're trying to do for your guests. A real treat!

I've been to Savannah. I really LOVE Savannah. Can I come to dinner???

LOL...by all means y'all can come...don't know if you'd thank me though.

I can't find grits...I'm going to make a creole dish...chicken and sausage served over rice. I'm a little disappointed actually, but will persevere.

Again, thank you all so very much; and SJ, it wasn't you who misunderstood so much as me who didn't explain enough. If I ever do find grits up here, I will try the "creamy" version...sounds very yummy. Again, thanks...oh and Donna, scalloped oysters and spoonbread...YUM! Sounds wonderful...wish I could eat oysters...Johnrudy, Chicago? Are you sure you're not from the South? I'll have to try your version too. And thank you so much for your kind words. You are very sweet. You all are very sweet! Thanks so much...wish me luck!

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!!!

I live in the Chicago area and I'm probably the only person who buys grits. Make sure you buy the "old fashioned" long cooking grits, by Quaker, I think. Always in the Oatmeal section, but on the bottom shelf! To get that creamy texture, be sure not to skimp on the water and make sure you cook them the entire time that the recipe calls for, making sure to stir occasionally. That way they absorb all the liquid. (Taking them off the heat too soon makes a runny consistency.) Then put in several T. of butter (not margarine) and about 1/4 parmesan cheese - delish!!

the key to good grits is adding butter, half and half, cream cheese , cheddar cheese and a pinch of garlic powder!!!! trust me I know these things!!!!! ( a little chicken broth doesn't hurt either!!!)

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!!!

You are not reading AlliFunn. You must be too excited about cooking. WhiteSand's available shrimp is all mush and not so tasty.

Whitesands when I cook grits, I get the "slow" cook kind, not quick grits or instant. I simply put water, salt, butter and grits. You are right, if they are cooked just right, it almost looks like some of the butter comes to the top. To get the right consistency, follow the directions, and as they cook and thicken (they never tell you to put enough) add a little more, stir, simmer and check consistency again. Add until they are right. Don't put cheese. You gotta know how to cook grits to make good cheese grits. Cook them slowly. I hope they are good

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!)

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.

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.

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.

I love the Pine Mountain grits that they sell at Callaway Gardens. The person who makes the best grits in the world is our neighbor at Seagrove who throws a big brunch every Thanksgiving. She does cheese grits with peppers - yum!

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 [/QUOTE]

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 )

GARLIC cheese grits.