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Summer cooking these days is hotter that ever. But not in the way you think. I hate cooking when it’s hot outside-feeling drained before I get in the house after working all day. All I want is the couch and a nice cool drink which is usually a BIG GLASS OF ICE WATER-perfect.

If I’m going to be in a hot kitchen, then give me something fresh and cool to cook. I pulled out a cookbook I received as a gift called “Two Dashes of Sevillity-Pensacola Specialties from Mullet to Mignon.” 

I love seafood and this little gem of a cookbook includes that and other cool-weather food fare. Here is a sampling of some of the recipes: Lobster Gaspacho with Avocado; Field Salad with Tangerines, Roasted Beets and Feta; Baked Shrimp and Eggplant Roman0 (I love eggplant); and some non-eafood recipes-Cuban Pork Roast; Pan Seared Chicken with Penne, Tomatoes, Green Beans and Feta; Easy Vidalia Onion Casserole (vidalia another veggie fave); Black Bottom Banana Cream Pie; Praline Key Lime Pie and if you think all this sounds great, you should check out the picnic recipes: Feta Cheese Spread; Pecan Couscous Salad with Mandarin Oranges; Tuscan Eggplant Sandwich and Drunken Melon Balls. Just order the book  from the Pensacola Heritage Foundation. You will not be disappointed you did.


Here is the recipe for Black and White Snapper as found in the cookbook. I replaced the snapper with wild caught flounder.

Black and Red Snapper by Joyce C. Langford (a recipe contributor)

1 # red snapper fillet, cut into 2-inch pieces (firm fish like flounder works well too)

1/4 tsp. cayenne pepper

1/4 tsp. black pepper

1 tsp. ground cumin

1 tsp. salt

1/4 c. vinegar

2 cloves garlic, minced

3 med. onions, chopped fine

2 T. butter

3 med. tomatoes, quartered

2 T. lemon juice

Marinate fish in mixture of cayenne, black pepper, cumin, salt and vinegar for 1 hour. Fry garlic and onion in butter until golden. Add marinated fish and fry gently on all sides. Add tomatoes; cover and simmer for 15 minutes. Add lemon juice. Serve with hot fluffy rice. Makes about 4 servings.