Archive for the ‘Recipes’ Category
Thursday, December 15th, 2011
Written by William Morse special to The Pensacola News Journal
 Spiced Apple Pie Martini / Gary McCracken/gmccracken@pnj.com With the holiday season upon us, I thought it only fitting to write about a cocktail that goes with the season. Everyone has a favorite food or drink that they associate with different holidays or times of the year. Of course most of us relate hearty turkey, poultry or duck meals with Thanksgiving and Christmas, but there are other dishes, although not main courses, that are nonetheless just as relevant to these holidays. Foods such as cranberry sauce, stuffing, gravy-covered mashed potatoes — and for me, warm apple pie.
Let me introduce you to the spiced apple pie martini. It’s pretty much known that the “flavored martini craze” began with drinks such as the cosmopolitan and more so with the apple martini. However, don’t mistake the spiced apple pie martini as just (more…)
Posted in Holiday, Pensacola, Recipes, The Deck Bar, The Fish House, Uncategorized | No Comments »
Thursday, December 15th, 2011
Written by Chef Trina Confusione special to The Pensacola News Journal
 Cranberry Upside-down Cake. / Gary McCracken/gmccracken@pnj.com Time to bring out the tried-and-true pie and cake recipes that all the family has come to love and look forward to every year. In every family, someone has perfected the staples; pumpkin pie, apple pie, pecan pie and so on. If you are not one of those lucky ones that make that family favorite, you are probably the one that gets to take new and interesting desserts to the family dinners. That would be me. I never take the same dessert to the holiday festivities. I always try to do something I know no one else would even think of doing, but still has that “Holiday” element to it.
This year I wanted to use the element of cranberries. There are not many desserts that use cranberries, and why only use them in a sauce? You can use fresh or dried cranberries for this recipe. If using dried cranberries, reconstitute them first. I like to let mine marinate overnight in orange juice, or an orange liqueur like Grand Marnier. Just be sure to squeeze out any excess liquid. Happy Holidays!
CRANBERRY UPSIDE-DOWN CAKE
Butter a 9-inch by 3-inch round cake pan and set aside (more…)
Tags: America, Cooking Tips, Holidays, local restaurants, party planning, Recipes, Things to do, Trina Confusione
Posted in Holiday, Recipes, The Fish House, quick and easy desserts | No Comments »
Thursday, November 17th, 2011
 The Gobbler. / Ben Twingley/btwingley@pnj.com Now that November is here, the weather is turning cooler and all the stores are starting to string up twinkling lights, bringing on dancing Santa Clauses and Christmas trees — wait — what?
Is it just me, or has the world gone crazy? Have we completely forgotten that greatest of gluttonous holidays — Thanksgiving? How can we skip right over the giant turkey, the stuffing, the family, the football? Well, to all these festivity rushers who want to skip right to Christmas, let me offer one more reason to take time to be thankful for Thanksgiving.
Though beer might be the traditional beverage to accompany the start of the extended weekend that is Thanksgiving break for most of us, why not try something a little different this year?
In the past, I’ve offered up cocktail recipes with lemonade, juice, wine and Champagne, but this month, let me suggest one with beer. But far from the red eyes and Irish car bombs that may come to mind when one hears “beer cocktail,” this drink is not for chugging. It can be enjoyed sip by sip in between first downs and turkey legs. I hope this cocktail can help us slow down, enjoy the day and keep from rushing through the season too quickly.
The Gobbler 4 ounces wheat beer ½ ounce Grey Goose L’Orange vodka ½ ounce Licor 43 ½ ounce Frangelico ½ ounce Jack Daniel’s Tennessee Honey Splash fresh lemon juice Dash bitters Cinnamon sugar (to rim the glass)
In a cocktail shaker with ice, combine Grey Goose L’Orange, Licor 43, Frangelico, Jack Daniel’s Tennessee Honey, lemon juice and bitters. Pour into a chilled martini or wine glass rimmed with cinnamon sugar. Add beer slowly, and stir gently with a spoon or decorative stir. Garnish with an orange slice.
Great Southern Restaurant Group, 600 S. Barracks St., 470-0003 or www.goodgrits.com.
Tags: Beer, Cocktails, Fish House, Florida, Holidays, humor, Melissa Temsook-Boeker, Pensacola News Journal, Recipes
Posted in Cocktails, Fun, Holiday, Pensacola, Recipes, The Fish House, party planning | 2 Comments »
Monday, October 31st, 2011
Written by William Morse 
In 1830, 15-year-old Don Facundo Bacardi Massó left Spain to join his brothers in Cuba. Upon his arrival, rum was the most popular spirit even though it was crude and unsophisticated. Here he saw an opportunity and dedicated several years to refining the spirit. Ultimately, in 1862, he established the Bacardi Co.
One of Cuba’s oldest drinks was the Draque, which was named after its inventor, the English corsair Richard Drake, and is the predecessor of the widely popular mojito. Much like today’s mojito, the Draque, or Drak, was made with mint leaves, lime and a rough sugar-cane spirit called aquardiente (meaning fiery water). During the mid-1800s and around the same time that the Bacardi Co. became established, the Draque recipe was changed to use rum in place of aquardiente, thus becoming the mojito.
Another classic cocktail originating in Cuba — and allegedly with Bacardi Rum — was the daiquiri. The account goes that in the summer of 1898, an engineer named Jennings Stockton Cox, who was leading a mining expedition in the town of Daiquirí, Cuba, began experimenting with Bacardi Rum and concocted a mixture of rum, fresh-squeezed lime juice, sugar and shaved ice. He aptly named it the daiquiri.
Another historical drink developed around this time, and purportedly with Bacardi Rum, was the Cuba Libre (meaning “free Cuba”). Well, maybe the drink’s name has more historical relevance than the drink itself. It is simply Bacardi Rum, cola and lime.
Over the years, Bacardi has developed many different-flavored rums, such as cherry, peach and raspberry, as well as many others. Their newest debut is Bacardi OakHeart — a smooth, silky spiced rum.
Bacardi OakHeart Punch
1 1/4 ounces Bacardi OakHeart Spiced Rum
1 ounce Southern Comfort
Fill glass with equal parts:
Orange juice
Cranberry juice
Splash of grenadine
Build ingredients in a tall glass over ice.
The Fish House, 600 S. Barracks St. 470-0003, or visitwww.goodgrits.com.
Tags: Bacardi Oakheart, Cocktails, Fish House, Pensacola
Posted in Cocktails, Recipes, party planning | No Comments »
Monday, October 3rd, 2011
Pensacola News Journal Article written by Trina Confusione
It’s football season again! Time for tailgating and game parties. Time to come up with ideas for snacks that will be easy to take along with you, and that have not been done over and over again. My favorite snack to take along is these pecan brown-sugar bars. These addictive little bites are always a huge hit. They are easy to make and store and are great by themselves, but one of my favorite ways to eat them is warmed up and served with a scoop of butter-pecan ice cream. Do not plan on having any left over; they are usually the first thing gone. So be sure to keep a few at home for later. (more…)
Tags: America, chef's corner, Cooking Tips, Trina Confusione
Posted in Cooking Tips, Recipes, Southern Cooking, quick and easy desserts | 2 Comments »
Monday, September 12th, 2011
Paired With a Fruits de Mer Menu
Written by Melissa Martin
Nothing is better than living on the Gulf Coast — unless, of course, you are also taking advantage of the local fruits de mer (French for “fruits of the sea”), such as fresh clams, oysters and plump shrimp. I love when locals talk passionately about the fresh Southern coastal cuisine we have here in Pensacola. I enjoy nothing more than watching fishing boats bringing into Seville Harbour fresh-caught snapper and shellfish, which go straight into the Fish House and Atlas Oyster House’s kitchens.
Some of my favorite local customers have celebrated one of the biggest days of their lives with us here in one of our private rooms overlooking Seville Harbour and Pensacola Bay. With their love of seafood and good wine, it was easy to prepare the menu and theme for their perfect wedding reception. This week, I want to go over some great ways of pulling off a Fruits de Mer Party for any occasion — whether it is a wedding reception or just a gathering of close friends.
Nothing beats the summer heat like a Fruits de Mer display of chilled cocktail shrimp and fresh Apalachicola oysters. Any kind of shellfish, from snow crab to lobster tails to fresh steamed mussels and clams can be incorporated into your food display. To make things easier on you, the chef, I recommend precooking most of the items, such as the cocktail shrimp, snow crab and various sauces the day before. (more…)
Tags: America, Cooking Tips, Fish House, oysters, party planning
Posted in Atlas Oyster House, Entertainment, Event Planning, Pensacola, Recipes, The Fish House, party planning | No Comments »
Thursday, September 1st, 2011
 Jim Shirley’s of The Fish House presents his version of the fried cauliflower he discovered in New York City in June. Written by Chef Jim Shirley special to the Pensacola News Journal
Cauliflower is not my friend. That said, we do have some mutual friends that bring us together on occasion. One was on my recent visit to the Big Apple — not the Apple Market (I was there last week), but Manhattan — in late June, cooking with my culinary cronies. When we were not working, we fanned out to track down the best of the city. I found Tamarind over in Gramercy Place. Incredible Indian food. There the special appetizer was cauliflower marinated in lime and ginger, deep-fried and tossed in a spicy tomato sauce. Fantastic! I believe I have replicated most of the flavors in this dish. So let’s all fire up our fryers and make like cauliflower is our friend — and give it a nod.
Ingredients
1 large head cauliflower
4 tablespoons minced ginger (more…)
Tags: America, Chef Jim Shirley, Fish House, indian food, James Beard House, local restaurants, New York City, Recipes
Posted in Celebrity Chefs, Chef Jim Shirley, Cooking Tips, Recipes, The Fish House, wine | 1 Comment »
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