I really do love Thai spices and figs. This recipe was inspired by quite a few people who have influenced me in my American adventures in Thai food — and the fact that there is an abundance of really good figs out and about in backyards and in the markets! The rice pudding brings out the fig’s sweet flavor, which really surprises me, because other than as a preserve, I really think of figs as a savory fruit. This dessert is a treat to the palate.
So, guys, you have finally found that special girl that makes your heart flutter, and you are ready to make her yours forever. Well, there is no greater moment in a girl’s life than when her true love gets down on one knee and in his own words asks her to be with him for the rest of their lives.
Kelley, a manager at the Fish House, finally found that guy! After falling in love, Tim went on to serve a tour in Afghanistan. While in the barracks, Tim would Skype Kelley while she was on her lunch breaks. He would talk about their future lives together and vowed that one day they would be husband and wife. I sit very close to her in the office on most days and saw her face light up every time she saw him on the computer screen. Thank goodness for Skype. Kelley was able to show him things like the new puppy she bought for him and the garden she worked so hard. It was also nice to have Skype when I wanted to show him what my own engagement ring looked like on Kelley’s finger—sorry, Tim, she’s still waiting for that! Watching them fall more and more in love and anticipating his return home, I found myself getting excited for her. (more…)
Nestled in the heart of beautiful Downtown Pensacola, Art Praha Galerie is committed to excellence and the tradition of displaying art in an elegant and relaxing gallery atmosphere. Since 2008, they have been offering a discriminating selection of original artwork created by artists and designers from all around the world.
Art Praha Galerie is owned by Radim and Jeidy Smejkal. They are originally from Europe and have lived in Pensacola for the past eight years. Join them on September 17 for Gallery Night in downtown Pensacola as they celebrate the two-year anniversary of their gallery’s opening. Also on Gallery Night, be sure to visit our sister restaurant, Jackson’s Steakhouse, and end the evening at our house for a dance party with The Shiz starting at 9:00 p.m.
Art Praha Galerie selections include: original paintings, lithography, needlepoint, limited edition giclées, photography, sculpture, raku pottery, glass art, and designer one-of-a-kind jewelry. They are dedicated to providing impeccable clientele service to collectors around the world, and cordially they invite you to experience one of the finest art galleries in Northwest Florida.
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.
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>>
It seems to me that the simplest of words in the English language have been too easily forgotten. While we move a mile a minute, we sometimes forget the importance that a “thank you” can hold. Two simple words can mean so many things, if said the right way, sincerely, in the correct context.
While we are on the subject of the English language, perhaps we should share that “no problem,” “not a big deal,” and “don’t worry about it” are not synonymous with “thank you.” The three first phrases indicate that time is up, there is no time left for a conversation. To look a person in the eyes and say a genuine thank you is invaluable.
Now that we have clearly decided that a thank you is necessary, what is the best way to go about it? Too often we open up the good ol’ e-mail and send a few small words of appreciation through cyberspace. Don’t get me wrong; I love e-mail! But, a thank you card or flowers mean so much more. It says that you have truly taken time out of your day to tell me thank you. Not only is saying thank you invaluable, it is crucial to make a thank you tangible.
Looking for a new and exciting way to say thank you? The Pensacola Fish House and local florist, Fiore, have partnered to offer The Fish House Happy Hour Bouquet. Dr. Derek Jones with the Medical Center Clinic recently received a Fish House Happy Hour Bouquet and truly enjoyed it. “What a unique and creative way to send a thank you! I’m hooked!” exclaimed Dr. Jones. This beautiful floral arrangement paired with free drink cards for The Fish House is a perfect way to say thank you in a unique and concrete way!
To send a Happy Hour Bouquet to someone you’d like to thank, contact Fiore:
Fiore of Pensacola, Inc.
824 East Belmont St.
Pensacola, FL 32501
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
So, guys, you have finally found that special girl that makes your heart flutter, and you are ready to make her yours forever. Well, there is no greater moment in a girl’s life than when her true love gets down on one knee and in his own words asks her to be with him for the rest of their lives.
The what, why, and huh? of food. Butter beans demystified.
Matthieu Rodriguez
It seems to me that the simplest of words in the English language have been too easily forgotten. While we move a mile a minute, we sometimes forget the importance that a “thank you” can hold. Two simple words can mean so many things, if said the right way, sincerely, in the correct context. 
