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**SMOKED MEATS** CURRENTLY UNAVAILABLE - CHECK BACK SOON
Grilled, steamed, fried, salt crusted or sauteed. Seafood is one of the our favorites. The fresh bounty provided by the Gulf of Mexico is wide and varied and quite tasty when prepared properly.
Another favorite is char grilled oysters. These started out as appetizers in the crescent city at places like ACME Oyster and Felix's. Now they're everywhere and DELICIOUS too!!
Some of the best are at a small place on Pensacola Beach called Peg Leg Pete's. Try the Spicy Lafitte! Absolutely delicious. My favorite, just make a meal out of them!
Seared Tuna is a specialty that anyone can prepare. The trick is a 1" - 1 1/4" thick good tuna, and a really hot skillet. Put some extra virgin oil in the skillet over a high flame. When the skillet starts to smoke a little put the tuna in for no more than 30 - 45 seconds on each side. The tuna will continue to cook after you take it off and should be served very rare. Tuna cooks quicker than any other fish and is comparable in texture to the most tender cut of beef on the planet.
If you are looking for something with a little more variety try a Low Country Boil. My great friend Deano turned me on to these and I've never been the same! Its a simple combination of shrimp, crab, potatoes sausage and corn covered with Zatarains. The vegetables and sausage are cooked first until tender then the seafood is added just before serving. If you wanted to go high end you could even use lobster or king crab legs. Don't forget the kraft paper and banana leaves for serving. Deanos Low Country
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