The Seagrove Village MarketCafe dates back to 1949 where generations of families and guests returned year after year to dine, purchase necessities, souvenirs and experience life on the beach. George and Ann Hartley purchased the cafe in 1998 filled with hidden treasures buried in the nooks and crannies of the restaurant.
They located Junie McGee’s 1977 cookbook, wife of Seagrove’s developer, and Ann was thrilled to see recipes from her time growing up in Panama City. One recipe was from The Seven Seas Restaurant that shared their famous Feud Cake (p 144-145). Ann’s grandfather also built The Cove Hotel which was sold to Mrs. Harris, a great chef of her day who has a recipe for Clam Chowder showcased. In an effort to save the recipes and bring them back to life, the Hartley’s have republished the cookbook Vintage Recipes From Old Seagrove and sent me one to review.
I’m a sucker for nostalgia, collect vintage cookbooks, grew up in the 70′s and having lived in Old Seagrove steps from the Seagrove Village MarketCafe for the last 10 years, and am also in love with this cookbook! The recipes shared are from local’s, restaurants, and those folks with second homes in the area at the time, so the influences are heavy on foodways from Georgia, Alabama, Louisiana and fresh Gulf Seafood from Florida’s Panhandle.
Many of the recipes are a throwback in time grasping at tried and true home cooked comfort foods, with a few interesting new favorites to me like the Shrimp Destin I made from page 99. It basically ended up coming together like a delectable Shrimp Roll, and something I’d definitely serve to guests this summer. I also tried the Ramos Gin Fizz from the Blue Room in New Orleans as an homage to my former mother in law, who drug her son there on Saturday nights all suited up as her date to hear big bands play back in the 60′s. Always makes me smile to think about those times and to see those photos.
Vintage Recipes From Old Seagrove include a calorie counter in the back of the cookbook, along with proper etiquette for table placement, napkin folding, contains cooking hints & tips, cooking & food terms, an herb list, and a list for ingredient substitutions. The book is 202 pages and filled with delicious yet sometimes quirky recipes. Vintage Recipes is definitely a book you will want to keep on hand as a local, to give as a gift, or to take home with you as a souvenir if visiting.
I chose to make the Fried Corn on page 113, as I had just been to market and my grandmother always made it for me growing up. The fresh black pepper is what sets this dish off for me.
Fried Corn
Adapted from Vintage Recipes
6 ears fresh white corn (I used yellow)
4 tbsp flour
3 tbsp sugar (I omitted this as my corn was so sweet and juicy)
Dash of salt and pepper (I used bot to taste and fresh ground sea salt and pepper)
1 stick of butter
Bacon drippings
cream as needed
Preparation:
Husk and clean silks off of the ears of corn. On a cutting board with bowl nearby, cut the ear of corn straight down the first time collecting kernels and placing them in the bowl. Then hold the ear of corn over bowl scraping the cob away from you into the bowl to collect the juices. Repeat with 6 ears. Add flour and salt to the bowl. Barely cover with water and let sit while adding bacon drippings to a hot black cast iron skillet. Pour corn in and stir constantly for about 15 minutes. If mixture becomes thick or begins to lightly brown, add cream in as needed a tablespoon at a time constantly stirring and finish with the stick of butter. Pepper to taste and serve.
Go to the online store here to purchase Vinitage Recipes From Old Seagrove.
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