🧑‍🍳 I have gotten a lot of great recipes on here!

[Rsedge72]

I've forgotten. What part of FL?

Pensacola area

 

[TerryP]

Pensacola area

Now that you say that ...

Your earlier comment reminded me of a conversation my friends and I started last weekend: where's the "next spot." One guy mentioned "Sullivans Fish Camp." A few of us quickly said, "no, new place. We've all been there.' Then he mentions the guy from "Fig" took it over and the end of last year. "Fig" is ... well, that kind of place. It's not a place where the waiting staff are dressed in tuxedo's, but it's close.

It's a fish house that's been taken over by a culinary chef. I glanced at the menu; things like crab claws with jalapeno-cilantro sauce stuck out.

There's a new chicken joint that has opened. We know who opened it so it's on the list.

To your point about the steak house. There's a new one that has the white coated, tuxedo wearing waiting staff: Bellarose Hotel Bar. It looks nice! But, no idea who is behind the food. All I know is they are going for as much of "feel" as they are "food."

I'd bet that 20 or so new places have opened this year and 80 percent can be traced back to another place/chef. It's a question here, for us at least. "Who" as much as "where."

 

[Rsedge72]

Now that you say that ...

Your earlier comment reminded me of a conversation my friends and I started last weekend: where's the "next spot." One guy mentioned "Sullivans Fish Camp." A few of us quickly said, "no, new place. We've all been there.' Then he mentions the guy from "Fig" took it over and the end of last year. "Fig" is ... well, that kind of place. It's not a place where the waiting staff are dressed in tuxedo's, but it's close.

It's a fish house that's been taken over by a culinary chef. I glanced at the menu; things like crab claws with jalapeno-cilantro sauce stuck out.

There's a new chicken joint that has opened. We know who opened it so it's on the list.

To your point about the steak house. There's a new one that has the white coated, tuxedo wearing waiting staff: Bellarose Hotel Bar. It looks nice! But, no idea who is behind the food. All I know is they are going for as much of "feel" as they are "food."

I'd bet that 20 or so new places have opened this year and 80 percent can be traced back to another place/chef. It's a question here, for us at least. "Who" as much as "where."

Yeah the owner operator of prime is from Bali. He also has sake cafe (Asian cuisine). He’s been in Pensacola for 20-25 years. Dude can cook.

 

[rick4bama]

Very fist time at making chili relleno. Try cooking it two way. This is one of my wife favorite order at a Mexican Restaurant. Along with the side dishes. Which I didn't do the sides were in can. Wife love the ones I did not battered. The next time I do this it will be a casserole dish.

 

[TerryP]

Very fist time at making chili relleno. Try cooking it two way. This is one of my wife favorite order at a Mexican Restaurant. Along with the side dishes. Which I didn't do the sides were in can. Wife love the ones I did not battered. The next time I do this it will be a casserole dish.View attachment 34446

What are those stuffed with?

 

[rick4bama]

What are those stuffed with?

Not much wife doesn't like it to spicy. Ground Beef, onions, garlic, Monterey Jack as the stuffing. It must had be good to her. She ask for it to night too.

 

[TerryP]

What's not said? It wasn't his General Practioner that called, it was his Psychiatrist.

 

[Krimson]

New one on me, Dijon butter. Would you use it?

https://www.allrecipes.com/grey-poupon-dijon-butter-11925331

 

[Krimson]

QUOTE="TerryP, post: 1664555, member: 12209"]
What's not said? It wasn't his General Practioner that called, it was his Psychiatrist.


[/QUOTE]
Needs more toppings.

 

[TerryP]

New one on me, Dijon butter. Would you use it?

https://www.allrecipes.com/grey-poupon-dijon-butter-11925331

Before I clicked I said to myself, "hell yeah..on salmon!?!"

The new French-inspired butter is perfect for adding depth to a variety of foods, such as salmon, your favorite roasted vegetables, or warm dinner rolls. You can even elevate a simple ham and Swiss cheese sandwich by adding a dollop of Grey Poupon Dijon Butter to toasted bread.

 

[Krimson]

Before I clicked I said to myself, "hell yeah..on salmon!?!"

My first thought as well, maybe some chicken dishes as well.

 

[TerryP]

My first thought as well, maybe some chicken dishes as well.

I had some roasted potatoes with a few different peppers today at lunch...it would have worked perfectly with the BBQ pork I slo-cooked all day yesterday. Makes my mouth water thinking about it. It would add a nice touch to potato salad.

I would use it at least twice a week; maybe more.

 

[TerryP]