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    Uncle Bubba's Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times
    Uncle Bubba's Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times
    Uncle Bubba's Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times
    Ebook227 pages1 hour

    Uncle Bubba's Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times

    By Earl Hiers, Polly Powers Stramm and Paula Deen

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    About this ebook

    People travel from far and wide to taste the fresh and delicious seafood served at Uncle Bubba's Oyster House in Savannah, but now you can stay home and let chef and owner Earl “Bubba” Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul's kitchen.

    Learn how to make finger-lickin' Dixieland favorites like Low Country Boil, Lip-Smackin'-Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurants menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba's family, recipes like Raised Biscuits, Kathy's Dig Deep salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba's grannies, aunts, and friends.

    Desserts are Bubba's favorite, and there's no shortage. Try Aunt Glennis's version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There's also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula's gift to her baby brother. Plus, along with the recipes, you'll get family stories and photographs that bring Bubba and Paula's Georgia childhood to life.

    Like his restaurant, Bubba's recipes are casual—perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table, and doesn't end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you'll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven.
    LanguageEnglish
    PublisherSimon & Schuster
    Release dateJun 16, 2008
    ISBN9781439103425
    Uncle Bubba's Savannah Seafood: More than 100 Down-Home Southern Recipes for Good Food and Good Times

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      Book preview

      Uncle Bubba's Savannah Seafood - Earl Hiers

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      SIMON & SCHUSTER

      Rockefeller Center

      1230 Avenue of the Americas

      New York, NY 10020

      www.SimonandSchuster.com

      Copyright © 2007 by Earl W. Hiers, Jr.

      All rights reserved, including the right of reproduction in whole or in part in any form.

      SIMON & SCHUSTER and colophon are registered trademarks of Simon & Schuster, Inc.

      Food photography © Alan Richardson

      Food stylist: Michael Pederson

      Prop stylist: Deborah E. Donahue

      Photographs: page ii © Christine Hall, page x © Russ Bryant, and unless otherwise noted, all other photographs are from the author’s personal collection and are used with permission.

      Frontispiece (p.ii): From left, top, Trevor and Jay; Ian, Dawn, Bubba, and Corrie.

      For information about special discounts for bulk purchases, please contact Simon & Schuster Special Sales at 1-800-456-6798 or business@simonandschuster.com.

      Designed by Joel Avirom, Jason Snyder, and Meghan Day Healey

      Manufactured in the United States of America

      10   9   8   7   6   5   4   3   2

      Library of Congress Cataloging-in-Publication Data

      Heirs, Earl W.

      Uncle Bubba’s Savannah Seafood / Earl W. Hiers.—1st American hardcover.

      p. cm.

      1. Cookery (Seafood) 2. Cookery, American—Southern Style. 3. Uncle Bubba’s Seafood and Oyster House. I. Title.

      TX747.H5278 2007

      641.6′9—dc22   2006038587

      ISBN-13: 978-0-7432-9283-2

      e-ISBN: 978-1-43910-342-5

      ISBN-10:   0-7432-9283-9

      Hey, y’all, this is especially for my big sister, Paula Hiers Deen.

      ACKNOWLEDGMENTS

      When it comes to thanking people, I feel like one of those good-looking Hollywood actors who wins an Academy Award, runs down to the stage and stands at the microphone not knowing what to say.

      When I first told my family, friends, and co-workers that I wanted to write a cookbook they couldn’t have been more encouraging. They offered recipes and everything else under the sun. I know I can count on them and I hope they realize that, with the Lord willing, I’ll be there for them.

      I want to thank everyone who shared recipes with me but I’m afraid I’ll leave somebody out and step on a few toes. But I have to try my best to name the folks who were generous enough to help me start and finish this project.

      I couldn’t have done it all without recipes given to me by my Aunt Trina Bearden and Aunt Glennis Hiers. Others whose recipes I love are Betty Archer, Amy Beaver, Bo Beaver, Kathy and Buddy Bethea, Deane Brown, Robin Dermer, Jill Hiers, Susan Greene, Lisa Jackson, Ineata Jellyroll Jones, Kathy Kueker, Sheila Kueker, Joanne Lair, Beth O’Brien, and Virginia Robertson.

      Polly Powers Stramm, who has been writing professionally for thirty years, sat down with me and helped me organize my thoughts and put them on paper. Polly and I worked closely with good cook Ashley Strickland, who tested and fine-tuned the recipes that I’ve collected through the years.

      A million thanks to my literary agent, Janis Donnaud, and Simon & Schuster editor Sydny Miner, who shepherded me through the process from the early days on to the end when the book went to print. Thanks also to folks like Sydny’s asistant Michelle Rorke, design director Linda Dingler and designer Joel Avirom, art director Jackie Seow and photographer Alan Richardson for the cover and food photography, copyeditors Suzanne Fass and Mara Lurie; as well as publisher David Rosenthal, associate publishers Eileen Boyle and Deborah Darrock, and publicists Tracey Guest and Julia Prosser.

      My Aunt Peggy Ort has looked out for me all my life and even more so after Mama and Daddy died. When she heard I was doing this book, she spent hours going through family photos and recipes. She also jotted down helpful kitchen tips from newspaper and magazine articles that she clipped and saved over a lifetime.

      Obviously, I wouldn’t be where I am today without my big sister, Paula Hiers Deen, who has paved the way for me in every sense of the word. Without Paula’s support, sensible advice, and unconditional love, I’d probably be a lost soul. I can also say the same about my nephews, Bobby and Jamie Deen, who are like my brothers.

      My children, Jay and Corrie, mean the world to me and always have. I’m particularly thankful that I found a wonderful woman like my wife, Dawn, who has two fine sons, Iaen and Trevor, who make our family complete.

      CONTENTS

      ACKNOWLEDGMENTS

      FOREWORD

      INTRODUCTION

      BUBBA’S JUMPSTART APPETIZERS

      SEASONINGS, SAUCES, DRESSINGS, AND SUCH

      BREADS, ROLLS, AND MORE

      SALADS, SOUPS, AND SIDES

      ENTREES

      DESSERTS

      METRIC EQUIVALENCIES

      INDEX

      FOREWORD

      by Paula Deen

      I’ll never forget February 28, 1954, the day Mama and Daddy told me I had a new little brother. Dwight Eisenhower was president, but the best thing to happen that year as far as I was concerned was the birth of my baby brother. I was seven years old and I thought I had a brand-new doll baby to play with. Mama and Daddy named him Earl Hiers Jr., but from the very start he was always Bubba.

      When children lose their parents at an early age, they tend to grow even closer, and that’s what happened with Bubba and me. By the time I was 23, I was already grown and married and starting my own family, so when Mama and Daddy died, it was just natural that Bubba, who was still a teenager, would come and live with us.

      Little Paula and Baby Bubba

      Food was always the glue that held our family together, and that is still true to this day. Through good times and bad, we have managed to find a way to gather at the supper table, and bow our heads and count our blessings.

      When I started my first restaurant with Jamie and Bobby, I dreamed that someday my boys and I would find a way to drag Bubba into the business with us.

      And anybody who knows Paula Deen knows that when I make up my mind about something, you just better give up and give in!

      It took some doing, but finally Bubba sold his successful landscaping company in Albany and moved to Savannah to lend us his much-needed expertise in business matters.

      With The Lady & Sons restaurant about to bust out of our original building, Bubba helped us take on the enormous challenge of buying and renovating a building at Whitaker and Congress streets in downtown Savannah. Suddenly, we went from a 90-seat restaurant to a 15,000-square-foot operation that serves 1,500 to 2,000 meals a day, seven days a week.

      Bitten by the restaurant bug, Bubba was itching to get started on a place of his own when I came up with the crazy notion of opening a seafood restaurant. By a stroke of good luck, we found a beautiful building with a drop-dead view of Georgia’s famous coastal marshes.

      And that’s how Uncle Bubba’s Oyster House was born. My precious baby brother couldn’t be prouder of his new restaurant, and I couldn’t be prouder of him.

      I just know you’re going to enjoy trying this new batch of family recipes, all of which have the special Bubba touch.

      INTRODUCTION

      It’s not everybody who’s lucky enough to make a living at what they love best. Me? I’m one of the lucky ones, and boy, don’t I know it! My whole life has been about cooking, eating, and swapping stories.

      Now that I have a restaurant where I get to do those things on a daily basis, I try never to forget just how blessed I am. Most every day I put on my baseball cap and visit with the fine folks

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