Archive for the ‘Recipes’ Category
Thursday, August 25th, 2011
 The Greenhorn, by Melissa Temsook-Boeker - Photo by Tony Giberson/tgiberson@pnj.com By Melissa Temsook-Boeker special to The Pensacola News Journal
The service industry is, by nature, ever-changing — from trends to menus to locations and so on. So, it follows that those of us in the service industry grow and change with it. As a bartender, sometimes you hit your stride, find a place where you feel comfortable, and get so used to the bar where you work that you could probably mix drinks blind-folded if you had to; you might even stay there for years before, inevitably, it’s time for a change.
This past month, it was that time for my change. I left a job after two years and started training at Atlas Oyster Bar. No matter how much experience you have, it’s always humbling to be the new girl again, having to ask where everything is, learning a new menu, getting lost a couple of times — and, inevitably, as soon as someone is standing behind you, forgetting how to work the computer. But I really do believe that change is good, and I like to think of this newest change as a fresh start. So, this month I am combining fresh ingredients to create a green drink for my days as the greenhorn.
Greenhorn
1 ounce Stoli Strasberi (or Blueberi) Vodka
½ ounce cucumber vodka
½ ounce ginger liqueur
4-5 ounces herbal lemonade (recipe follows)
Combine all ingredients and pour over ice. Garnish with a sprig of mint.
Herbal Lemonade (2 quarts)
6 ounces basil 6 ounces mint 2 ounces sage 2 quarts lemonade of your choice
Wash herbs and leave whole. Combine with lemonade in a large sauce pot and bring just to a boil. Remove from heat and chill overnight. The longer it steeps, the better it will be. Once the mixture gets good and green, strain and serve.
Atlas Oyster House, 600 S. Barracks St., Pensacola. 437-1961, or visit atlas.goodgrits.com.
Tags: Atlas Oyster House, Cocktails, Florida, Happy Hour, local restaurants, Melissa Temsook-Boeker, Pensacola, Recipes, Southern Cooking, Vodka
Posted in Atlas Oyster House, Cocktails, Recipes | 1 Comment »
Thursday, August 4th, 2011
Written by Trina Confusione
Around this time every year, I encounter a lot of people with plastic storage bags full of beautiful
 Summer Berry Crumble by Trina Confusione at The Fish House. / Katie King/kking@pnj.com blackberries, blueberries, huckleberries and strawberries. They are hoping to make someone happy by saying, “We picked too many; do you want some?” Or, “My aunt keeps bringing over more than I can handle; please tell me you can use them before they go bad.” I always take them, because I know I will have the makings for an easy dessert — a crisp.
This recipe can be worked in different ways. You can use almost any fruit or berry combination, including peaches, apricots, nectarines and plums. Be sure they are ripe, and slice them no bigger than 1, 2-inch wedges. I made a vanilla bean mascarpone to accompany the warm crisp, but you can substitute ice cream or whipped cream.
Summer Berry and Peach Crisp
For the filling
11⁄2 pounds peaches, sliced into 1⁄2-inch wedges
1 cup blackberries
1 cup blueberries
1⁄2 cup light brown sugar, packed
For the topping
1 cup rolled oats
1⁄4 cup all-purpose flour
1⁄2 stick unsalted butter, softened
1⁄3 cup light brown sugar, packed
1⁄4 teaspoon salt
Preheat oven to 425 degrees. Toss the filling ingredients together and pour into a buttered, 2-quart shallow baking dish. Bake for 8 to 10 minutes. Using your fingers, blend topping ingredients until mix is crumbly. Then pull filling from oven and stir, add topping, return dish to oven and bake until crisp and golden, about 30 minutes. Top with vanilla bean mascarpone, if desired (recipe follows).
Vanilla Bean Mascarpone
1 cup mascarpone cheese
1⁄2 cup heavy cream
1⁄4 cup granulated sugar
1 vanilla bean, split in half and seeds scraped out
In a mixing bowl, combine cheese, cream, sugar and vanilla bean seeds. Whisk until stiff and well combined. Store in an airtight baggie in the refrigerator. (This is best done at least a day before to allow the vanilla beans to flavor the mascarpone.) Spoon a dollop over each serving of warm crisp.
Vanilla Bean Mascarpone 1 cup mascarpone cheese 1„2 cup heavy cream 1„4 cup granulated sugar
1 vanilla bean, split in half and seeds scraped out
In a mixing bowl, combine cheese, cream, sugar and vanilla bean seeds. Whisk until stiff and well combined. Store in an airtight baggie in the refrigerator. (This is best done at least a day before to allow the vanilla beans to flavor the mascarpone.) Spoon a dollop over each serving of warm crisp.
Tags: Cooking Tips, desserts, Recipes, Trina Confusione
Posted in Cooking Tips, Recipes, Southern Cooking, The Fish House, quick and easy desserts | No Comments »
Wednesday, August 3rd, 2011
Written by William Morse – special to The Pensacola News Journal.
 Chocolate raspberry truffle martini from William Morse at the Fish House. (Tony Giberson/GoPensacola.com) With the vast array of liqueurs and flavor-infused liquors available today, one can create an unlimited assortment of savory cocktails. Long gone are the days of the simple gin and tonic, bourbon and water and Scotch and soda.
If you can think of a flavor, then I can almost guarantee there is a liquor or liqueur produced that portrays that same profile.
It is with this limitless range of products that your favorite bartender can so effectively combine two, three, even four or more ingredients to ultimately offer you a drink that tastes like a peppermint patty, a pineapple upside down cake or even a caramel-coated apple.
Here at The Fish House, we have taken advantage of this assortment of ingredients to create a tempting dessert drink menu (among others). On this menu you’ll find drinks such as a tiramisu martini, a white chocolate-blueberry martini and my favorite, the chocolate raspberry truffle, which combines a coffee and chocolate liqueur and a black raspberry liqueur as the main flavor-imparting ingredients.
CHOCOLATE RASPBERRY TRUFFLE
Tall glass of ice
1 ounce Stolichnaya vodka
.75 ounce Kahlua
.75 ounce Chambord
Cream or whole milk, to fill glass
Combine all ingredients and shake to thoroughly mix. Top off with a bit of whipped cream.
If you are inclined to try a cocktail with some more exotic and truly unique liqueurs, come down to The Fish House or Atlas Oyster House and ask for our full drink menu. I’m sure you’ll find something to suit your taste.
The Fish House, 600 S. Barracks St. 470-0003, or visit www.goodgrits.com.
Tags: chocolate drinks, Chocolate martini, Cocktail recipes, Happy Hour, local restaurants, Pensacola, Raspberry martini, Recipes, The pensacola Fish House
Posted in Cocktails, Recipes, Uncategorized, party planning | No Comments »
Tuesday, July 12th, 2011
Recipe by Chef Jim Shirley – Special to Bella
 Avocado and crab chilled soup takes the edge off the summer heat. Photo by Shelley Yates As the weather heats up, we like to cool down. So the Fish House overlooking Pensacola Bay rolls into “chill” season. Refreshing light broth-based soups and chilled vegetable soups are perfect for lunch this time of year. This refreshing chilled soup is a great make-ahead party food for warm summer nights.
1 quart chicken stock
2 elephant garlic cloves minced
3 tablespoons minced Vidalia onion
1 tablespoon extra virgin olive oil
1 Poblano pepper roasted, peeled and seeded
1 Serrano pepper roasted peeled and seeded
3 avocados peeled and seeded
2 cups regular whipping cream
½ cup yogurt (more…)
Tags: Chef Jim Shirley, Cooking Tips, Fish House, Recipes, Shelley Yates, Southern Cooking
Posted in Celebrity Chefs, Chef Jim Shirley, Cooking Tips, Event Planning, Fun, Recipes, The Fish House, celebrity | No Comments »
Thursday, July 7th, 2011
 The Basilico - Photo by Blackie Written by William Morse – Special to the News Journal
It’s finally summertime! And ever since I was a child, I associated summertime with my personal favorite activity, the roadside lemonade stand. Of course, I also associated this time of year with weekend trips to the lake for skiing, wakeboarding and such — on two of the best lakes near where I grew up in Alabama, Lake Jordan and Lake Martin (as I didn’t have the luxury of growing up in Pensacola).
It seems that the heat of summer draws us all to certain things. Water activities (like going to the beach, tanning, skiing, surfing, etc.) helps satisfy our physical draw to this time of year, but then there’s also the need to satisfy one’s own hunger and thirst that seems to thrive during the “dog days of summer.” (more…)
Tags: America, Cocktails, Fish House, Happy Hour, Vodka
Posted in Cocktails, Recipes | No Comments »
Thursday, June 30th, 2011
Written by Chef Jim Shirley – Special to the News Journal
 West Indies Crab “Martini” by Chef Jim Shirley
In this meltdown weather, it’s always a good thing to serve cold appetizers. This one — a take on our favorite West Indies salad — never gets turned down. I make the marinade separately, and give it enough time to take the edge off the onions, which keeps the crab flavors in the front. A well–iced bottle of Marquis de Gelida (a great version of cava, Spain’s answer to champagne) will pair up well with this little jewel.
1 pound fresh jumbo lump blue crab meat
1 medium white onion, finely minced
2 ripe avocados in thin slices
3 tablespoons key lime juice
4 ounces olive oil
2 tablespoons cane sugar (more…)
Tags: America, Chef Jim Shirley, Fish House, local business, Recipes, Southern Cooking, Things to do
Posted in Celebrity Chefs, Chef Jim Shirley, Pensacola, Recipes, The Fish House, wine | 1 Comment »
Friday, June 24th, 2011
Special to The Pensacola News Journal
 The Hummer / John Blackie/jblackie@pnj.com Take a glass of Champagne, any Champagne, add 2 ounces of orange juice and garnish with a slice of orange and you have a mimosa. Add 1 1/2 ounces of crème de cassis to a glass of wine and you have a kir. Add the same crème de cassis to a glass of Champagne and you have a kir royale. Pour 1 1/2 ounces of Chambord (a French liqueur) into a glass of Champagne, garnish with raspberries, and you have a great kir royale.
What?
You’ve been there, done that — in the ’80s.
In that case, I’ve got a new twist. An American liqueur called Hum — made from rum infused with hibiscus, fresh ginger, green cardamom and kaffir lime — added to a crackling cold glass of sparkling Rosé is called a hummer, and is the summer kir for the new age. Pop a cork and give it a try.
The Fish House, 600 S. Barracks St. 470-0003, or visit www.goodgrits.com.
Visit Jim in seaside at our sister restaurant The Great Southern Cafe, www.thegreatsoutherncafe.com
Tags: America, Atlas Oyster House, Chef Jim Shirley, Cocktails, Fish House, Happy Hour, local restaurants, Recipes, Seaside Florida, Shelley Yates, The Great Southern Cafe, Things to do
Posted in Chef Jim Shirley, Cocktails, Fun, Pensacola, Recipes, The Deck Bar, Uncategorized, wine | 1 Comment »
|
|
|
