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We asked some of the ladies playing in the putting contest and some of the guys warming up on the driving range, what was their favorite part of the Georgia Florida Golf Classic:
October and November are the two best months for taking Speckled Sea Trout inshore. The Sea Trout is the most popular and sought after inshore species in our area.
Speckled Sea Trout are abundant in local rivers and creeks. They provide a fun fishing experience and are fine table fare. Trout spawn along area beaches through the summer months. Once Trout have spawned they move into sounds and inlets along the coast. Specks will spend the remainder of the summer in small, loose nit schools until fall. As water temperatures drop Trout begin to school in larger numbers. These schools hunt pray aggressively and feed heavily in preparation for the fall migration up stream. Good numbers of fish can be taken quickly during this time of the year.
Trout can be taken on live and artificial bait. The most popular fishing method is float fishing with live shrimp. Trout can be found near oyster bars in shallow water. Float fishing provides a way to fish oyster bars without getting hung up. The Cajen Thunder clacker type float works well around shell bars. Such corks make a clacking noise produced by two or more metal or plastic balls banging together when the float is jerked with the rod. This clacking sound resembles that of a surface feeding Trout striking pray. A D.O.A. artificial shrimp can also be effective fished under a clacking cork. Live Mud Minnows and Finger Mullet also make good Trout baits.
Trout will also strike jigs and surface lures. Curley tail jig bodies in three to five inch lengths attached to quarter ounce heads work well. A slow steady retrieve will work at times, other times the jig must be bounced of the bottom to be effective. Jigs can also be trolled. The jig should be skipped along the bottom. Surface baits with propellers will often entice strikes, other times a more refined lure is called for.
October and November, the summer heat has broken, the days are shorter and the Trout are biting. Take a day or two off your busy schedule and go fishing.
To book a charter or for more information call (912) 265-0392 or go to www.coastalcharterfishing.com.
| “Prudential Georgia Intracoastal Properties” |
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| 2009 Coastal Georgia Golf League Champions | ||||||||||||||||
| PLACE | Week # 13 Results — Sept. 19 | |||||||||||||||
| 1 | Prudential Georgia Intracoastal Properties | 60 | ||||||||||||||
| 2 | Gulfstream | 61 | ||||||||||||||
| 3 | Emerald Princess II Casino | 61 | ||||||||||||||
| 4 | Longhorns | 61 | ||||||||||||||
| 5 | Jekyll Island Authority | 61 | ||||||||||||||
| 6 | Ingalls Inc.** | 62 | ||||||||||||||
| 7 | Suzie’s Friends | 63 | ||||||||||||||
| 8 | Allgood Pest Control | 64 | ||||||||||||||
| 9 | Scientific Turf | 64 | ||||||||||||||
| Year - To - Date Standings | Week #12 | Week #13 | Total | |||||||||||||
| 1 | Prudential Georgia Intracoastal Properties | 150 | 150 | 1815 | ||||||||||||
| 2 | Gulfstream | 135 | 128.75 | 1733.25 | ||||||||||||
| 3 | Longhorns | 122.5 | 128.75 | 1640.75 | ||||||||||||
| 4 | Jekyll Island Authority | 112.5 | 128.75 | 1583.75 | ||||||||||||
| 5 | Emerald Princess II Casino | 122.5 | 128.75 | 1558.75 | ||||||||||||
| 6 | Ingalls Inc. | 135 | 115 | 1499.7 | ||||||||||||
| 7 | Suzie’s Friends | 112.5 | 110 | 1482.5 | ||||||||||||
| 8 | Scientific Turf | 102.5 | 102.5 | 1446.2 | ||||||||||||
| 9 | Allgood Pest Control | 102.5 | 102.5 | 1312.7 | ||||||||||||
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by Lindsey Adkison, Reposted from The Brunswick News, September 17, 2009
The chef at Blackwater Grill on St. Simons Island is a contestant in this weekend’s Shrimp and Grits professional cooking contest and festival on Jekyll Island.
And he says his lips are sealed on his recipe.
“The only criteria is that it has to have shrimp and grits,” he said. “It’s more of a chef’s competition.”
All he can tell you is this: “I won’t be doing the shrimp and grits that I serve here.”
The cooking contest is part of the three-day festival sponsored by the Jekyll Island Authority that will begin Friday. The cooking contest, which is on Sunday, the final day of the festival, will feature several restaurant chefs like Cadden. Each will try to offer the judges something unique.
“Each year I come up with something new,” Cadden said. “We haven’t won yet, but maybe the fourth year will be the charm.”
The festival also has a people’s choice event. On Friday, hungry patrons can pay $3 to sample different restaurants take on the Southern fare.
Dan Dickerson, co-owner of Latitude 31, may have a home field advantage. The restaurant is on the Jeykll Wharf in the island’s historic district, where the event will take place. “On Saturday, they will tally all tickets, and I think Latitude has a good shot,” he said.
Besides being fun, participation in the festival is also a chance to give something back to the community, Dickerson said.
“One of reasons why we like doing it is because it helps the local shrimpers out,” he said. “Wild Georgia Shrimp is the best shrimp that you can possibly ever eat.”
Even though good food may be the biggest enticement, there are other reasons to come out. Beth Burnsed, event coordinator for Jekyll Island, says a host of activities are included on the menu. “The Shrimp & Grits Festival has something for everyone,” she said. “For the kids, we have a Family Fun Zone, shrimp eating contests, a King BMX Bike show and the Frisbee dog show.
“For adults we have cooking demonstrations, arts and crafts vendors, live entertainment and cold beverages.”
One particularly interesting portion of the festival will be the release of three sea turtles from the Georgia Sea Turtle Center at 3 p.m. Sunday. The turtle release is just one of the ways the program has expanded over the past four years. Burnsed says it has grown to include more than 70 arts and crafts vendors and 25 food vendors.
“Every year the festival has grown, not only in the number of attendees, but also in activities,” she said. “For this reason we are implementing a shuttle system this year. All parking for the festival will be near the Jekyll Island Convention Center on Saturday and Sunday. There will be no parking
in the Historic District.”
A shuttle service will be provided. “This has allowed us to add more activities such as the King BMX Stunt Show and expand our Family Fun Zone and arts and crafts vendor area,” she said.
The additions will come as a welcome surprise to many festival regulars.
The festival seems to have more meaning this year. The economy has dealt a heavy blow to both tourism and the shrimping industry, said Eric Garvey, spokesman for the Jekyll Island Authority. He feels the festival is a way of bringing attention to the industry and the coast.
“It makes great sense because our guests from our key markets like Atlanta, Macon, Athens and Augusta are the target consumers for Wild Georgia Shrimp,” he said. “We have had a tremendous response to this year’s event from businesses wanting to participate and from guests making their plans to come. We are looking forward to a big crowd, and we are optimistic that it will give us, the shrimp industry and all the restaurants and vendors involved a much-needed boost.”
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JACKSONVILLE, FL — Luke Garvey of Brunswick had the winning recipe in the amateur competition at the Shrimp & Grits festival in Georgia last year and he plans to defend his title this year.
The 13-year-old shared his winning recipe on Good Morning Jacksonville Tuesday morning.
“I started to love cooking by watching my mom,” said Luke. “Since then, I love to cook. I want to become a chef when I grow up.”
The festival is September 18 on Jekyll Island. Click here for more information on the festival.
Here is the winning recipe:
1 lb. of fresh Georgia white shrimp, peeled and deveined
1 bundle green onion (diced)
1/2 lb. Andouille sausage or any other spicy sausage
Flour as needed
White wine to taste
1/2 squeezed lemon
1 cup heavy whipping cream
Old Bay seasoning to taste
Salt and pepper to taste
Garlic butter for saute:
Soften 1 lb. unsalted butter, 6 oz. bacon fat, 2 tbsp. of minced garlic, 1 tbs. paprika each, 1/2 tsp. chopped thyme, parsley, oregano.
Mix all ingredients together and set aside for later use.
Cheese Grits:
Follow recipe on package except use less stock. You want the grits to be tight (stiff) use chicken stock instead of water.
Add medium sharp cheddar cheese to taste add salt and pepper to taste. Set aside but keep warm.
In saute pan add garlic butter. You probably have enough to do 2 or 3 batches. Add sausage and onions. Let saute, then add shrimp, cream, wine and lemon. Let cook for 3 minutes. Add Old Bay, salt and pepper to taste. Let simmer then sprinkle flour on top and mix in. Continue doing this until right consistency. Let it simmer a little while longer to cookout flour taste. Now it’s ready to serve.
Put grits into a bowl, top with shrimp mixture. Enjoy.
©2009 First Coast News. All rights reserved. This material may not be published, rewritten, or redistributed. (Shared with ShareThis)
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