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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 | 1 Comment »
Wednesday, October 12th, 2011
Halloween candy inspires sweet cocktail
 Trick-or-Treat Martini - photo by Katie King Written by Melissa Temsook-Boeker special to The Pensacola News Journal
Now that October is finally here, many people start thinking about the usual fall festivities — like football, leaves changing color, and cooler weather. But personally, I think of Halloween! At my house, the month of October is spent deciding the theme of this year’s haunted house, making the subsequent gory decorations and transforming the yard into a creepy scene of blood, guts and pretty much anything that will terrify the neighbors.
Also, one of the best parts of the holiday is seeing all the creative costumes, and, of course, throwing the perfect Halloween party so that all your friends have a place to show them off. So while everyone else is thinking of the perfect costume to wow their friends, I decided (more…)
Tags: Atlas Oyster House, Cocktails, Happy Hour, Melissa Temsook-Boeker, party planning, Pensacola News Journal, Recipes, Things to do, Vodka
Posted in Atlas Oyster House, Cocktails, Entertainment, Halloween | No Comments »
Tuesday, September 20th, 2011
Cocktail Hour special to The Pensacola News Journal
 Premium Sake is a favorite on Tuesday's famous 1/2 price sushi night at The Atlas Oyster House Written by, William Morse
OK. We’re all well aware of sake and when we usually drink it. It’s when we go out to our favorite restaurant every so often just for sushi! We already have it in our mind that we’re going Asian style—so we want raw fish and rice; although not all sushi has raw fish (The American versions, as well as Asian-style, are very diverse). When else do you really think about having sake? I mean honestly, when was the last time you were at your favorite restaurant or local bar and whimsically ordered sake? It’s when you already had the mindset that you will be ordering sushi for dinner; that’s when the idea of sake pokes into your head.
Now I’m sure we’re all used to having a nice carafe of warm sake every now and then, and although it may warm your belly, and diminish one’s inhibitions, it was actually meant to be consumed chilled. The reason why Americans warm it relates back to World War II. The tradition is simply due to the quality of the rice that was being used and the rice shortages and rations that ensued from it. Heating sake helps to rid it of the impurities caused by the lower-quality rice that was used during the (more…)
Tags: Atlas Oyster House, Happy Hour, Recipes, Vodka
Posted in Atlas Oyster House, Cocktails | 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 »
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 »
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