Atlas Chef Jason Norris

The power of a “thank you” resounds here at the Fish House—from our earlier blog entry introducing the Fish House Happy Hour bouquet by Fiore to a couple of our employees who have received the sweetest notes from our guests.

This month, we received an e-mail from a nice lady, Michelle Murray, who was very appreciative of our staff—in particular, Chef Jason Norris, who accommodated her meal request. We aim to please when folks decide to visit us. We appreciate all of the kind words and, more important, thank you so much for coming to see us.  Jason is a wonderful chef and all around nice guy.  Try out his recipe for some killer Chili con Carne with Black Bean & Cilantro Cream!  

Chili con Carne with Black Bean & Cilantro Sour Cream

Cilantro Sour Cream

1 pound tub  Sour cream
½ bunch  Cilantro (fresh)
2 lemons - Zest from
½ tablespoon Kosher salt
1 teaspoon Ground white pepper

Method:

1. Remove leaves from stem of cilantro sprigs. Finely chop and add remaining ingredients in a mixing bowl.
2. Mix thoroughly and refrigerate.

Chili con Carne with Black Beans

¼ cup  Canola oil
2  Yellow onions, diced
½ cup Minced garlic
2 pounds Ground beef
1 pound Ground chorizo (or sausage of choice
½ cup  Cumin
¾ cup Dark chili powder
½ cup Paprika
2 16-ounce Cans black beans
3 16-ounce  Cans diced tomatoes
2 tablespoons Kosher salt
1 tablespoon Black pepper

Method:

1. Heat large pot over medium-high heat. Add oil, onions, and garlic. Sauté onions and garlic for 4-5 minutes.
2. Add ground beef and sausage. Cook until beef and sausage are completely done.
3. Add cumin, chili powder, and paprika. Cook about 5 minutes, stirring often.
4. Add black beans, tomatoes, salt, and pepper. Bring chili to a simmer and let simmer for about 30 minutes.
5. Remove from heat and serve with the cilantro sour cream.

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

Matthieu Rodriguez
Special to the News Journal

While browsing the Internet recently, I found a shirt that said, “Never bite the hand that feeds you. And never take for granted a good bar-tender.”

Now, everyone defines a bartender by different virtues, such as, “I never have to wait for a drink,” or “they make my drink just the way I like it” or, my favorite, “dang, they look good tonight!”

My favorite quality in a bartender is the power of suggestion. For instance, if I order a margarita, and my bartender suggests a delicious variation, I’m going to try it. I’ll always try a new thing.   Continue Reading>>