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Tuesday, November 30th, 2010
 The Dreamsicle prepared by William Morse of The Fish House gets some of its unique flavor from using Licor 43, a Spanish liqueur. (Ben Twingley/GoPensacola.com)
WILLIAM MORSE • THE FISH HOUSE • OCTOBER 21, 2010
Do you ever wonder how a bartender can make that drink taste like a piece of Key lime pie (Key lime martini), or a piece of Lemonhead candy (lemon drop martini), or even like a piece of gingerbread (white-chocolate gingerbread martini)? Let me introduce you to the liqueur (not to be confused with liquor).
Originating from the Latin word liquifacere (to liquefy), liqueurs date back as early as the thirteenth century, and are descendants of herbal medicines.
Liqueurs are alcoholic beverages that have been flavored with a variety of ingredients, including fruit, herbs, nuts, spices and flowers. They are typically very sweet, often colored and generally low in alcohol content. While there are numerous flavored spirits (e.g., flavor-infused vodka), the main distinction is that liqueurs contain added sugar, while spirits do not.
Liqueurs come in a wide range of flavors, including almond, hazelnut, vanilla and chocolate, to name a few. While many express a primary flavor, all liqueurs are blends. For example, in order to emphasize the chocolate in crème de cacao, a small amount of vanilla is added into the mixture. Combining liqueurs with primary spirits and other mixers, you can manipulate a drink to taste like just about anything you can imagine.
One of my favorites to use is a Spanish liqueur called Licor 43. It derives its name from the secret combination of forty-three fruits, spices and herbs used to make it. It is a creamy blend with its dominant flavor being orange. However, it can be used in many drinks, contributing different flavors, depending on the other spirits being used. For example, it helps emphasize the creaminess and lime flavor in the Key lime martini.
One of my favorite drinks to make here at The Fish House is the Dreamsicle. If made correctly, it tastes just like the orange Push-Up Pops we used to eat as children.
To make this drink, combine the following in a martini shaker:
2 orange slices (muddle thoroughly)
1.25 ounces Three Olives Orange Vodka
.75 ounce Licor 43
1.5 ounces cream
Shake vigorously and strain into a martini glass. Garnish with an additional fresh orange slice.
Sit back and enjoy, and reminisce on the days of buying Push-Up Pops off the ice cream truck.
Try one during happy hour! Don’t miss: “The Big Mix from 4 to 6.” This is every day, every bar, from 4:00 p.m. until 6:00 p.m., and it is “buy one, get one free” — any drink including this one!
William Morse is the Beverage Coordinator of the Great Southern Restaurant Group. will@goodgrits.com
Tags: Atlas, Atlas Oyster House, Cocktails, Fish House, Happy Hour, Marketing, Things to do
Posted in Atlas Oyster House, Cocktails, Employees, Entertainment, Fun, Holiday, Pensacola, Recipes, Restaurant Specials, The Deck Bar, The Fish House, Uncategorized | 1 Comment »
Sunday, November 7th, 2010
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.
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Tags: America, Children's party ideas, Cooking Tips, Event Planning, events, Fish House, local business, local restaurants, party planning, Pensacola, Public Relations, Things to do
Posted in Cooking Classes, Cooking Tips, Entertainment, Event Planning, Family, Fun, Local Pensacola Business, Pensacola, Recipes, Restaurant Specials, Weddings | No Comments »
Wednesday, September 1st, 2010
 The what, why, and huh? of food. Butter beans demystified.
Recently, at a tasting for our new Southern Sunday Suppers, a good friend of ours, Kelly Oden, Executive Editor for Ballinger Publishing, confessed that she didn’t understand how to cook fresh beans. Kelly uses dried beans. Well, she can’t be alone, so we went to the King of Southern food, Chef Jim Shirley, for the scoop.
Lima beans, also known in the South as butter beans, are a must-serve dish with any true Southern meal. Even if you don’t care for them, you have to know what they are and how to cook them if you are going to call yourself a Southerner. Chef Jim Shirley says fret not, folks. Peas and beans fresh off the farm are truly delicious and easy to prepare.
Once you buy your fresh beans, you will need to either shell them if they’re mature or break them up if they’re immature, first removing the stems (and strings, if any). You’ll want to blanch the beans in boiling water. Lightly boiling them stops the enzymatic processes, which keeps them from spoiling if you are to keep them in the fridge for a while or freeze them. It also keeps them green, which Chef Shirley calls “locking in the color.”
Blanch the beans for three minutes. Start counting the moment the beans hit the boil. At the three-minute mark, strain and immediately immerse beans in an ice bath for about six minutes to stop the cooking process and lock in the flavor and color! Once blanched and cooled, they’re ready to cook—or you can freeze them for up to nine months or refrigerate them for up to a week.
If you’re keeping them in the fridge for a few days, Chef Jim recommends covering the beans in a little chicken stock. This keeps them from drying out and helps them develop an excellent flavor. He prepares his beans in a cast iron skillet by sautéing some shallots and a little ham in some butter. Once the ham is cooked and the shallots are translucent, add the beans and cover with stock. Salt and pepper to taste. Cook beans 15 to 20 minutes, or until tender.
Until next time,
Your resident gritsgirl, Shelley
Tags: Atlas Oyster House, Cooking Tips, Fish House, Jackson's Steak House, local restaurants, Public Relations, Recipes, Southern Cooking
Posted in Cooking Tips, Pensacola, Recipes, Restaurant Specials, Southern Cooking | 1 Comment »
Monday, August 23rd, 2010
The what, why, and huh? of food.
Okra. Okra? Okra!––One-note wonder of the vegetable world or platinum recording artist of the vegetable universe.
Last week we celebrated a coworker’s birthday by sitting down for lunch together. Chef Jim, as he is often inclined to do, traveled to Bailey’s Farmers Market earlier that day and bought what looked good to cook for our lunch. He bought what was in season and fresh—tomatoes and okra, roasting the tomatoes and stewing them with the okra.
When he presented the dish, some of the diners sort of looked around confused. It then became apparent that a few weren’t cool with okra. The discussion became all about okra, what in the heck is it anyway, and why would anyone eat it?
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Tags: Atlas, Atlas Oyster House, Fish House, local restaurants, Pensacola, Recipes
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Thursday, August 5th, 2010
 One of the great things about traveling is experiencing the local cuisine. It really enriches the experience and allows the traveler to have an honest sense of the region’s people and food.
A lot of cities offer an event called Restaurant Week to highlight local chefs and their eateries. These events typically include a fixed-price menu with multiple courses that allows customers to try what the participating restaurants have to offer.
The Fish House, Jackson’s Steakhouse and Atlas Oyster House will team up August 10 – 14, 2010, to present the debut of Restaurant Week. Similar to events in cities all around the country, Restaurant Week is a culinary celebration that offers residents and visitors alike world-class dining at a great value.
“We created the GSRG Restaurant Week event to highlight Pensacola as a premier dining destination providing an opportunity to enjoy a special menu from each of our restaurants,” said Collier Merrill, President of the Great Southern Restaurant Group (GSRG). “With the current state of affairs here in Pensacola, this will give everybody another occasion to enjoy a great evening Downtown.”
Chefs from each restaurant will prepare a stellar three-course, fixed-price dinner menu utilizing the best in local and seasonal ingredients, showcasing their culinary expertise for $33.00 per person, per restaurant. Diners are encouraged to try each special menu at all three restaurants during Restaurant Week. Menus will be available at each restaurant Tuesday, August 10, through Saturday, August 14, beginning at 5:00 p.m.
For more details and a look at the menus, click here
Tags: Atlas, Atlas Oyster House, Fish House, Jackson's Steak House, local business, local restaurants, Pensacola, Restaurant Week, Southern Cooking, Special Event, Things to do
Posted in Pensacola, Restaurant Specials | No Comments »
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