Marcia McQuaig says this recipe has been “a local favorite here in St. Augustine for decades. It’s best made in a good heavy pot.” 2 pounds smoked sausage

Ingredients

• 1 /2 cups chopped onion

• 1 /2 cups chopped green bell pepper

• 1 clove garlic, chopped

• 1 (15 -16-ounce) can stewed tomatoes

• 1 tomato can of water

• 1 tablespoon dried thyme

• 2 datil peppers, seeds and stems removed, chopped (or more to taste)

• 3 bay leaves

• Salt and pepper to taste

• 2 cups rice
• 4 cups water

Instructions

In a large skillet, fry the sausage, onions, bell pepper, and garlic till they are brown. Add the tomatoes and the one can of water. Bring the mixture to a boil. Add the thyme, bay leaves, datil pepper, and salt and pepper. Cook down over medium heat for 20 to 25 minutes. Add the rice and the 4 cups of water and bring to a boil. Put a tight lid on the pot and simmer for 45 minutes, stirring once about half way through.

Marinades can also be used for cooking without the use of heat such as in ceviche. They work by breaking down the tough connective tissues and firming the protein, the same effect that heat has. Foods without resistant connective tissues, such as fish, can be “cooked,” or technically pickled, in this way. Only buy the freshest of fish for ceviche and I always freeze the fish overnight before thawing and using, just to be on the safe side.

Ingredients

• 1 pound firm white fish, such as sole, bluefish, snapper, or bass, diced

• 4 serrano chiles, minced

• ½ cup diced onion

• 6 to 8 limes, Mexican preferred

• 1 to 2 tablespoons vegetable oil

• 1 small tomato, diced

• 1/4 teaspoon ground cumin

• Coarsely ground black pepper

• 1 small avocado, diced

• 6 corn tostadas shells or chips

• Garnish: Chopped fresh cilantro

• Mexican hot sauce

Instructions

Combine the fish, chiles, and onion in a non-reactive bowl. Squeeze the lime juice over the top and toss the mixture until well coated. The juice should cover the fish. Marinate the mixture for 2 to 3 hours or until the seafood is opaque and appears cooked through. Drain the mixture and place in a clean bowl.

Combine the oil, tomato, cumin, and black pepper and toss to mix. Add the fish mixture to the salsa, mix, and allow to sit for 30 minutes before serving.

To serve: Drain the ceviche, toss with avocados, place in a serving bowl. Garnish with the cilantro, serve with the tostadas and accompanied with your favorite Mexican hot sauce.