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Southwestern Seafood (1996)

Savor the Regions



Genre: Cooking

Place Covered: Louisiana, Tucson, Arizona

Copyright Holder: Louisiana Educational Television Authority, Lake Charles Memorial Hospital

Date Issued: 1996-07-27

Duration: 00:25:19

Subjects: Food | Flynt, D.C. | Patrick, Kelly | Cooking, American -- Southwestern style | Cooking (Seafood) | Cooking (Fish) | Cooking (Lamb and mutton) | Cooking (Crabs)


  • Flynt, D.C. Host
  • Patrick, Kelly Host
  • Koby, Rich Guest
  • Makinson, Jim Guest
  • LaFleur, Donna Producer
  • Fowler, Ken Producer
  • Pope-Johnston, Ruth Producer
  • Jane and DC Flynt Media Preservation Funding


In this episode from the “Southwestern Cuisine” series of “Savor the Regions” from July 27, 1996, Chef D.C. Flynt prepares Sautéed Red Snapper with Olive Oil & Fennel Salsa and Turbans of Monkfish in Red Devil Salsa. Next, Chef Flynt visits the Loews Ventana Canyon Resort in Tucson, Arizona, where Chef Rich Koby shows him how to make Mesquite Grilled Rack of Lamb with Caramelized Onion Mashed Potatoes and Toasted Cumin Sauce. Executive Chef Jim Makinson also shows him how to cook Pan Roasted Swordfish in Pecan Meal with Roasted Pepper Salsa. Back in the kitchen, Chef Kelly Patrick prepares Blue Crab Tamales with Ancho Chili Sauce and Peppered Seafood Ceviche.