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When: Saturday, January 28, 2012
Time: 12:00pm until 3:00pm.
Where: HSSCG, 4627 US Highway 17 North, Brunswick, GA
After several years of fundraising and construction, the new Humane Society building is open! On Saturday, January 28, 2012 from 12-3, the Humane Society will host a Grand Opening Celebration! This event is open to the public and will give everyone a chance to see the new Adoption and Community Center, visit adoptable pets and get a sneak peak at some of the new programs. Guests will enjoy the sounds of Michael Hulett in the main lobby, have refreshments provided by Coca Cola, award winning Barbeque from Brunswick’s Right on Q, and try a sweet specialty from Kristen Kramer at Halyards.
Pam Mueller, Author of the Kiska Trilogy about Kiska the Cat and “Hello, Goodbye, I Love You” and “Aloha Crossing” based on the adventures of the dog, Aloha, will be in the Education Center signing her award winning books. There will be activities for children throughout the event and pet & family friendly dogs are welcome to join us too!
While visiting, anyone can register to win some great prizes from our past, present and future business supporters like Golden Isles Bracelet Company, Viola’s, Island Dog and more! The location remains the same at 4627 US Highway 17 North in Brunswick. Come celebrate the Grand Opening and experience why something extraordinary happens when you visit your NEW Humane Society of South Coastal Georgia!
Serves 30 as an appetizer.
Ingredients:
- 5 pounds medium fresh Georgia shrimp
- 5 medium Vidalia onions quartered into bite-size wedges
- 1 cup extra virgin olive oil
- 1 cup vegetable oil
- 2 cups cider vinegar
- 1 large bottle of capers and juice
- 2 lemons cut in thin slices
- 3 firm tomatoes cut into bite-size wedges
- 3/4 cup sugar
- 1/4 cup Worcestershire sauce
- 1 tsp. Tabasco sauce
- 1 tsp. salt
Cooking Instructions:
Boil shrimp for 3 minutes. Drain immediately. Peel de-vein, wash and drain well. In deep, flat pan, layer shrimp, onion, lemon & tomatoes, repeating until all is used. Mix all remaining ingredients thoroughly and pour over shrimp and onions. Cover and refrigerate for at least 12 hours. Stir or flip at intervals throughout that time. To serve, lift onions, lemons, tomatoes and shrimp from marinade and serve from a glass bowl with toothpicks.
Located on the pier end of Mallory Street in the charming Pier Village of St. Simons Island, Zuzu’s has an oceanfront view of the sparkling water and the pier. They serve up a great hamburger with hand cut fries. They also have a good hotdog. This is by far the best ice cream shop on the Island. Stop in for a cup or cone of hand-dipped ice cream and draw up a stool in front of the expansive window. You can people watch as passersby envy your ice cream. If you’re a little shy and don’t want to drip ice cream in front of everyone, there are plenty of booths where you can enjoy your ice cream or opt for a sandwich, salad, or cool drink. Or take your treat outside on a stroll along the pier. But eat it quick before it melts! And their lemonade is always a hit during the summer months! Zuzu’s is a delightful beachfront diner.
Inside Zuzu's
We tried this out, and had fantastic results.
Ingredients
1 pound beef filet
2 medium onion
1 green pepper
8 ounce of sliced portabella mushrooms
1 green pepper
¼ cup vinegar
3 tablespoons water
½ cup of extra virgin olive oil
2 tablespoons of “My Spice Sage” Italian Dressing Seasoning Base
Juice of one large lemon
Make the Marinade
In a glass jar, add the vinegar and water with Italian Dressing Base. Mix thoroughly. Add olive oil and lemon juice and mix again and set aside.
Cube Tenderloin
Cut the tenderloin steak into 1-inch to 1 ½-inch cubes. Add the cubes to the marinade bowl. Cut the onion in half and peel apart. Cut the green pepper open and clean out the seeds. Cut the pepper into 1-inch squares (or as close to square as you can). You can leave the sliced portabella mushrooms whole. Marinade the veggies in Italian dressing with the tenderloin. Let it rest for 24 hours in the fridge, stirring when you can. Then remove from the refrigerator and let it come back to room temperature. Let it sit at room temp for 30 minutes to an hour.
Skewer
We like to alternate between onions, tenderloin and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. Put the left over marinade in a jar.
Prep the grill
If using gas, heat the grill on high for 15 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 12 minutes.
Grill ‘em
Place the kebabs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 180 degrees every 3 minutes. Pour leftover marinade on kebabs during each rotation. Cook meat until desired level of doneness. Remove the kebabs from the grill and let them rest for 3 or 4 minutes before serving.
Angel’s Café is one of the best sandwich and salad restaurants in Brunswick, Georgia. Angel’s is located on Cypress Mill Road in the Shops at Cypress Mill. Angel’s Café is open weekdays from 10:30am – 2:30pm. They have a very wide variety of salads, wraps and sandwiches and two to three fresh soups each day. For the money, you cannot beat it. I normally get the soup and sandwich for around $6.00. I think they make some of the best tuna salad in the area. I also recommend the Italian sandwich and the steak sandwich. Their pasta salad is also very good. Angels is usually pretty crowded but thre is rarely a wait for a table. Don’t miss this super lunch spot in Brunswick!
