Folks, Had breakfast this morning coming back from Outer Banks, and stopped in Manteo, downtown at the Magnolia Grill. C6 and I both ordered seafood scramble, grits, and biscuits. It was simply the best breakfast we've eaten in years. The seafood scramble featured fresh crabmeat and local shrimp, scrambled into the fluffiest egg combo. Grits were simply delicious, milk based..real low country recipe. Service was quick and personable. Stop in and tell Freddy we recommended his place. H6
To be honest, my S&G are the best...IMO Although I didn't see them on the menu at Magnolia Grill, I'm sure they'd be righteously good. We've not tried Basnights. And, if the place has any relation to the legislator from that-ways, we'd probably not ever cross their doorstep. Although he keeps getting elected, he's neither liked, nor respected by many of the working commercial fishermen that we know from there. Even yesterday, whiled we were filming and photographing people, places, and events for entry into the NC Seafood Festival graphic arts contests, several of the fishermen with whom we spoke condemned him as representing the developers and upper crust recreational folks, not the average working folks. One even allowed that he wouldn't name a dog "Basnight". Having grown up "Down East", and knowing firsthand the economic pressures placed on small operation commercial fishermen, we are acutely aware of how difficult it is to make ends meet, when the price of fuel and supplies are higher than the price paid for your catch. One of the smaller boats that was offloading their catch had a great run Thursday, netting about 10,000 lbs of croaker. On Saturday, they offloaded 1400 pounds. The skipper/owner and I talked as the workers offloaded the catch at the fish house. He said, in effect, what he brought in this trip couldn't even pay the fuel or his crew. Yesterday, we had the privilege of meeting, filming, and photographing the crew of a trawler while they were offloading their catch, and the fish house crew that was sorting, packing, and palletizing the boxes of croaker. The skipper told me that they were lucky they "got on the croaker" as they did, because some of the most productive trawl areas had been closed to trawlers, especially south of Cape Hatteras. I was impressed with how lean his crew was, him and two mates running a trawler that normally would have 5 or 6 aboard. Nearby, we spoke with a skipper who was doing some maintenance on is boat. He told me that DMF will go out, find crab pots that they presume to be abandoned (and to their credit, DMF does indeed find many crab pots that have drifted or been abandoned), but that they bring the pots in, and then crush them, putting them in a dumpster. No doubt, a lot of these traps have little value, but some of them are in usable shape and could be auctioned off to recycle them. Additionally, the metal weights from the traps that are to be crushed could be removed and reused, also reducing the amount of metal contaminating our landfills. Didn't mean to begin an epic. These working class folks have no voice that is heard and C6 and I are determined to bring their concerns to the forefront.
you know....my wife loved the S&G at Bubba's in Savannah....that is till I stepped up and made some of my own. That are to die for. Course mine are "cheesy" shrimp and grits. And are really bad for you as they have cream and other "bad" stuff in them Craig
Craig, Uncle Bubba's is a good eats place. Ever try the Crab Shack on Tybee? Oysters on the half shell or steamed at Bernie's on River Street? Savannah has some truly great places to eat. Now that you've "upped" the bar, when are you serving? Give us a heads up, as I'd like to try them. Cheesy kinda throws me off, but hey, they are all acquired tastes, are they not? I think our next get together should be someplace where we can show off our skills at cooking..I'm good for some homemade clam chowder (known as C squared2DF--Clam Chowder 2 Die For). I'm also good for a low country boil - shellfish, corn, kielbasa, taters. 6
Everything is an acquired taste, is it not? And, how does someone knowthey don't like X if they haven't tried it in different ways? I don't like green peas, but will eat split pea soup. Perhaps we could do a community cooking event where you could try different styles.
Ingredients lists: Grits: 1 cup stone ground grits 1 pint of water 1 pint of milk or cream (depends on how rich you want the grits) 1 tablespoon chicken base 1.5 cups of shredded monteray jack & chedder cheese mix 1/8 cup of butter. Shrimp: 2 tablespoons evoo 1 medium white onion minced 1 clove of garlic minced 1 lbs. of andouille or spicy italian sausage cut into chunks 1/4 cup flour 2 cups of chicken stock 2-3 bay leaves 2 lbs. of large shrimp peeled and devained pinch of cayenne pepper splash of hot sauce 1/2 lemon salt and pepper 2 tablespoons of finely chopped parsley 4 sliced green onions Craig
