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.

Tags: Atlas, Atlas Oyster House, Cooking Tips, Fish House, Happy Hour, local restaurants, Pensacola, Recipes, Southern Cooking

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The Power of a “Thank You”