Our friends at Eater National always have our attention. Especially when they use words like Deep-Fried, Turkey Disaster Videos! Check out their latest installment just in time for the big day. Who knows the life watching it might save might be your own!Tomorrow’s Thanksgiving, and a whole bunch of people are going to just toss a frozen turkey willy-nilly into a deepfryer, film the exploding fireball that results and post it on YouTube. (For which we, of course, are very thankful.) Most likely, you’re doing it wrong and should probably stick the bird in the oven. Word to the wise: if you absolutely must fry a turkey, defrost it completely and make sure to dry it inside and out before dunking it in oil.
This month we had a great opportunity to be featured on Fox 10’s new morning show, “Studio10.” Starting hosts are Cherish Lombard and Joe Emer. The dynamic morning duo visited our restaurant and set up a makeshift television studio in our private dining room, The Bait Shop. The theme of the show was Thanksgiving sides. Chef Billy Ballou was first up and chose to prepare a recipe for dressing that is a favorite of his father’s. Billy told the television audience that his father is a huge fan of oysters, which causes him to have to prepare two pans of dressing each Thanksgiving, one with oysters and one without. Billy’s mother doesn’t care for oysters, so the wise father chooses to lose the dressing battle in order to win the oyster war. Enjoy Billy’s recipe for oyster and andouille sausage dressing.
Chocolate pate' and Italian sparkling wine appetizer by Melissa Martin of the Fish House. (Ben Twingley/btwingley@pnj.com)
With the holidays fast approaching, we each need to take time to recognize that special someone in our lives. The two of you should take a deep breath before the holidays snowball uncontrollably, with all the family gatherings approaching. It is nice to take a little time to appreciate and recognize the value of the one you are likely going into a metaphorical battle with during the stress that accumulates this time of year. So even when he (or she) overcooks the potatoes or forgets to pick up grandma from the airport, you will be more understanding and not want to shove him (or her) into the oven along with the turkey.
The stress from the holidays can make you forget about the bigger things in life. So today, I am going to give you the recipe for an amazing party for two by creating the ultimate date night. (If my future husband is reading this: Josh, please take notes!) (more…)
MELISSA MARTIN • SPECIAL TO THE NEWS JOURNAL • OCTOBER 13, 2010
Setting up a candy bar can add pop to your child's party. (Special to the News Journal)
As children growing up, we all had cake and ice cream on our birthdays. Our moms and dads grilled hot dogs and hamburgers and hung piñatas in trees — fairly typical celebrations.
However, I have seen parents jazz things up a bit by adding bouncy houses and blow-up slides. I am proud of our generation for taking things up a notch, but I want to help you turn it up even more by giving you tips and secrets to really impress not just the kids, but the whole neighborhood. Since the theme of the party really depends on the age of the child, today we are going to focus on those between the ages of 6 and 9.
Let’s touch on all the basics — food, drinks and atmosphere!
We’ll ditch the tired old standbys — hot dogs and burgers — and go for something more creative and interactive. Here are some great ideas to get you started.
Set up a taco bar. Include hard taco shells, soft flour tortillas, cheeses, salsa, meat, refried beans, shredded lettuce and diced tomatoes. Provide plenty of napkins or paper towels and let the party guests make their own tacos. This will let them choose and eat exactly what they want.
JIM SHIRLEY • SPECIAL TO THE NEWS JOURNAL • OCTOBER 13, 2010
Olives Angelina prepared by chef Jim Shirley of The Fish House.(Ben Twingley/btwingley@pnj.com)
Folks living under all five of the flags that have flown over Pensacola made their own unique contributions to Pensacola’s culinary history. My friends — chefs Gus Silivos, Frank Taylor, Dan Dunn and Irv Miller — and I have been doing a bit of food-history sleuthing and have come up with a dynamite menu for our big event, Capture the Fort, at historical Fort Pickens on Nov. 6. Actors in period dress and the Pensacola Opera will entertain. We’ll each serve a modern dish inspired by old Pensacola recipes. The dishes will be paired with choice hand-selected wines.
As an example of a taste from the diversity of our past, here’s a recipe from the American flag period, based on a favorite of Angelina Weller, a first-generation Italian turned Southerner. Make a batch and let it marinate in the fridge a few days before using. Then warm it up for company or chop it up for a sandwich boost.
Olives Angelina
1 pint kalamata olives
1 pint green olives (Shoreline Deli is a good source)
1 large onion, diced
4 tablespoons minced garlic
1 cup balsamic vinegar
1 cup extra virgin olive oil
2 teaspoons dried thyme
3 teaspoons dried oregano
1 teaspoon red pepper flakes
1 teaspoon cracked black pepper
3 teaspoons sea salt
Just mix it all together.
The Fish House, 600 S. Barracks St., Pensacola. 470-0003, or visit www.goodgrits.com.
Cooking demonstration at The Seafood Festival: Carmela Campbell- Energy Services of Pensacola, Chef Billy Ballou and P.R. director Shelley Yates from The Fish House
We love getting out of the kitchen and into our community to volunteer for worthy causes. We recently had the opportunity to hold two cooking classes with our friends at Energy Services Pensacola (ESP). The first opportunity was during the Fiesta Seafood Festival where Chef Billy Ballou held a cooking class featuring Sesame-Seared Tuna with Grilled Watermelon Salsa and Champagne Vinaigrette. The classes were free and any proceeds benefited the Escambia Utility Assistance Program (EUAP) that assists elderly, disabled or other customers on low or fixed incomes. For more information, to contribute, or to sign up as a regular participant in Project EUAP, please call Emerald Coast Utilities Authority (ECUA) Customer Service at (850) 476-0480. ECUA.
The second opportunity was at ESP’s new demonstration kitchen for UWF’s Leisure Learning Society (LLS). The University of West Florida Leisure Learning Society offers social and educational opportunities for everyone age 55 and older in an academic setting among peers. (To learn more about LLS, visit them on the web: “http://uwf.edu/leisurelearning/”http://uwf.edu/leisurelearning/) The Fish House offered a cooking demonstration taught by Chef Jason Norris. The recipe that was best received by the crowd was a snap to make: Salmon Mousse Rondelle. Keep Jason’s recipe handy when party season comes up next month. It’s not only easy to prepare; it’s delicious. (more…)
Free Cooking Classes: Fish House Fifth Annual “Sweet Tea, Southern Cooking” Series
The Fish House and its sister restaurant, Atlas Oyster House, are offering another series of cooking symposiums to preserve the art and tradition of fine Southern cooking, passing on our Southern traditions one recipe at a time.
The series will take place during the fall and winter months on the enclosed outdoor Deck Bar located behind the Fish House restaurant. Fish House and Atlas chefs will teach classes. They will demonstrate traditional Southern cooking methods and suggest ways to modernize each recipe without losing its Southern roots.
