It no take much to have a great time follow me Florida’s forget Coast. Generally some new shrimp or whatever the capture of the day could be will carry out the trick. “Many the the gatherings i remember from childhood and also still reap today are spontaneous and always involve new seafood,” says Emily Raffield, a fifth-generation Floridian and also a co-author that the brand-new book Saints of Old Florida. “When a fresh fish or a bag the scallops is in the earlier of the truck and needs come be tended to, you can go from having no to plan to, ‘Let’s chef this fish.’”


That’s the kind of casual, coastal spirit Raffield and two friends collection out to capture in the book, a coffee-table tome full of recipes, photographs, and also stories. The 3 authors—Raffield, 28, Melissa Farrell, 48, and Christina McDermott, 66—come from various generations, but a love that “saintly” Florida Panhandle towns and also islands such as Saint George, Saint Joseph, Saint Marks, Saint Teresa, and Saint Vincent unites them. The publication includes odes come Apalachicola oysters, portraits that fishermen, and also recipes for everything from kumquat-scented gin and tonics come smoked mullet tamales. Of course, the three don’t always agree, similar to their homemade bring away on vital seafood staple—cocktail sauce. Yet while Farrell can like a little more citrus, and also McDermott loves heat, yes sir no disagreement about what makes the Panhandle a distinct place. “There is a good community right here in these small, landscape towns,” Raffield says. “We obtain together. Some would certainly say that’s since there’s nothing rather to do—but it is the beauty beauty of it.”


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Three Simple, Stir-Together Cocktail Sauces

Classic Cocktail SauceBy Melissa Farrell“I’m a purist once it pertains to cooking. Because that me, the much easier the better,” Farrell says. “The cocktail sauce i make is composed of ketchup, all set horseradish, and fresh squeezed lemon juice. Extra lemon juice; this is the secret to really an excellent cocktail sauce. If I have Ed’s Red hot sauce ~ above hand, I include a dash or two.”

1 cup ketchupJuice of 2 lemons, fresh squeezed2 tbsp. Prepared horseradish3 dashes Ed’s Red warm Sauce

Smoked Jalapeño Cocktail SauceBy Christina McDermott“Cocktail sauce is a breakable balance that should never mask the flavors of the seafood that accompanies,” McDermott says. “I prefer it simple with a absent of heat. Stir it up and also taste till you obtain the appropriate balance—spicy, spicy, spicy for me!”

1 cup ketchup2 tbsp. All set horseradishJuice the ½ lime, fresh squeezed1-2 exhilaration jalapeño (chipotle) peppers, finely diced

Wasabi residence Cocktail SauceBy Emily Raffield

“My recipe is a small city, ns guess,” Raffield says. “Extra hot. Sort of salty. Of course, you never ever want the sauce come overpower the seafood, yet this is a great one v a small edge.”

1 cup ketchup1 tbsp. All set horseradish1 tbsp. Soy sauce1 tbsp.

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Rice alcohol vinegar1 tbsp. Wasabi paste