The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.
Most Recent Entries
- A Word Or Two About Great Bar Food [And The Golden Snacky Award Goes To…]
- This Haiku Contest/Is All About The Fruitcake/Get To Writing, Stat! [Guess Who’s Judging?]
- Five Edible Christmas Gifts To Buy For Friends and Loved Ones [Black Friday Comes Just Once A Year]
- Giving Thanks For Alternatives To Thanksgiving [Turkey, Shmurkey.]
- Taking A Bite Of The Pillsbury Bake-Off [Fear And Baking In Las Vegas]
- Sea Urchin Crostini, Tiger Beef Salad And Faked Alaska [This Week’s Weekend Eats]
- A Way To Eat Kale For People Who Hate Kale [Chef John Besh Cooks From The Heart]
- The Sip: 3 Daughters Brewing Comes To Live [Pumpkin Tap, Carmel Cafe Cocktails, Great Sips]
- Remembering Marcella Hazan [The Most Important Ingredient]
- Elevage Pops-Up, Offers Taste Of Epicurean Hotel [Duck Duck Goose Burger Blows Minds]
- Where To Eat Outdoors Now That It’s Not 1,000 Degrees [East Hillsborough Edition]
- James Villas’ New Book ‘Southern Fried’ Should Be Battered, Eaten [Everything Crunchy Is Good]
- Prepping For A Pop-Up [Chad Johnson Turns SideBern’s Into Elevage For One Week]
- Putting The Wine [And Other Drinkables] Into The Epcot International Food & Wine Festival
- FishHawk Loses Park Square Cellar [Mary And Shawn Sarkisian Get Their Lives Back]
Summer Menu Items At Lee Roy Selmon’s [Nibbles And Bits]
Posted Jun 12, 2012 by Jeff Houck
Updated Jun 12, 2012 at 04:51 PM
You might be the kind of person who doesn’t much care for rock shrimp, feta cheese, roasted red peppers, kalamata olives, plum tomatoes and fresh basil on a flatbread pizza.
I mean, you might be allergic to shellfish. Totally understandable.
Then again, if you don’t like that above combination, it might also mean that you’re dead. Or that your taste buds are. Because the flavor is pretty darn spectacular when they’re piled all together.
That Mediterranean shrimp flatbread is on the menu this summer at Lee Roy Selmon’s.
What’s that you say? Selmon’s is about down-home southern cooking?
Shhhhhh. Try not to move your lips. Just eat.
And while you’re at it, make sure you get something - be it ribs or steak or salmon - with the grilled “Sweet Sizzlin’ Corn” on the side, the one with chipotle mayo and cotija cheese on it.
Reminded me of esquite street food I had in Oaxaca a couple years ago:
The difference: Esquite uses lime mayo, epazote herb and some onion, among other things, after it’s cut from the cob and mixed in the cup.
Me? I dig eating off the cob. Reminds you that it’s summer, which was the whole point.
Hungry for more? How about some vanilla ice cream with Captain Crunch and Reese’s peanut butter chips? Selmon’s has that, too. Check it out in the photo gallery: