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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.

http://www.pensacolaheritage.org/book/

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.


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