Updates on our Chefs!!!

We are very proud to announce that  our long standing Chef for Jaco’s, Tricia Horton, will be taking the reigns as Executive Chef for Jaco’s and the new V. Paul’s Italian. Taking over the daily operations of the Jaco’s kitchen will be Chef Amy Potmesil. We are excited to see the traditions of our family style kitchen continue under Chef Amy and all of the new creations that will come out of the V. Pauls menu.

 

 

Chef Tricia Hortonchef

Tricia graduated at the top of her class receiving a Culinary Arts degree from the prestigious Art Institute of Atlanta. From there she has had the opportunity to work along side many talented Chefs in Atlanta, Georgia including Chef Paul Albrecht of Pano and Paul’s and Paul’s Sushi and Bistro.

She expanded her skills during her tour of Italy where she was able to use the finest and freshest ingredients. It is with her many experiences that she has developed her own unique style of blending various flavors and spices that will arouse the senses. Her individuality more than shines in her creations through the explosion of flavors on your taste buds. When creating her dishes Chef Tricia takes the time to perfect the pairing of distinct tastes and textures in order to assemble a mouth watering dish.

In addition to all her training and amazing history with Jacos, Tricia also teaches ‘Intro to Culinary Production’ at PSC, has been voted Best Up and Coming Chef, and has been a guest chef at Children’s Home Society, Pace Center for Girls, and Suite Soiree.

 

Having spent time in Tuscany Italy, you can be sure she will bring an authentic and unique taste to the V. Paul’s menu!

 

 

 

Chef Amy Potmesil

 

Amy was born and raised in Pensacola, Fl. She attended Pine Forest High School and graduated in 1998. After high school, she attended Florida State University and earned a B.S. in Psychology. While working towards her degree at FSU she discovered a passion for the culinary arts. Shortly after graduation, Amy packed up and headed to Atlanta to pursue her dreams of becoming a chef. She attended the Art Institue of Atlanta, graduating magna cum laude with a culinary arts A.A. She had the privilege to work and be mentored by nationally recognized chefs such as Richard Blais, Kevin Rathbun, and Scott Serpas. She defines her cooking style as contemporary American and enjoys surprising diners with bold flavors and clever techniques. When not in the kitchen, Amy enjoys traveling, music, and spending time with her friends and family. She is excited to take the helm at Jacos and bring her fun, unique cooking style to Pensacola.

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Braised Lamb Stew

Braised Lamb Stew
For the lamb:
*    3 tablespoons olive oil
*    1/4 teaspoon ground tumeric
*    1/2 teaspoon ground cumin
*    1/8 teaspoon cayenne pepper
*    1/2 teaspoon ground cardamom
*    1 teaspoon kosher salt

    *    2 1/2 pounds boneless lamb shoulder or boneless leg of lamb, 1 1/2-inch cubes

For the stew:
*    1 onion, cut into 1-inch cubes
*    2 parsnips, rough dice
*    3 carrots, rough dice
*    3 cloves garlic, minced
*    1 tablespoon ginger, minced
*    1 tablespoon tomato paste
*    1 (14.5-ounce) can chickpeas, drained
*    1 lemon, zest
*    2 cups chicken stock
*    1 cup dried craisins
*    1 tablespoon honey
*    2 tablespoons freshly chopped cilantro leaves
Directions
In a mixing bowl add 2 tablespoons of the olive oil, turmeric, cumin, cayenne, cardamom and salt. Mix well until the mixture has turned into a paste, if the paste is too thick add a little more olive oil. Add the cubed lamb to the bowl and toss around to coat well. Cover and set aside.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb.
Add onions, parsnips and carrots to the pot and sweat for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Stir in the tomato paste and chick peas, then return the lamb to the pot and stir in the lemon zest , chicken stock, craisins, and honey.
Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the lamb is tender. Sprinkle the stew with chopped fresh cilantro and serve right out of the pot.

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Marinades

Coming up with your own personal marinade is part of being a great grill master.

The basic wet marinade always starts with an acid ingredient to break down the fibers and make the flesh softer:

  • white or red wine
  • citrus
  • apple, pineapple or white cranberry juice
  • Coke or Sprite
  • flavored vinegar
  • beer
  • yogurt
  • mustard
  • There is an infinite number and variety of herbs and spices, not to mention flavored oils, including walnut, hazelnut, grape seed oils,  robust olive oils are all sure bets when it comes to marinades that are also irresistible.  Adding brown sugar or maple syrup will help bring out the sweet and sour notes in the ending product.
  • Red Wine  2 cups
  • Dijon Mustard ½ cup
  • Honey 2 tablespoons
  • Parsley 1 bunch chopped
  • Shallots 1 minced
  • Garlic  3 cloves minced
  • Olive Oil 1cup
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Say Cheese!!!

 

Its that time of year, football season!! Being from Wisconsin brings a strong love for the Green Bay Packers, brats and beer cheese soup. So, what better way to kick off the season than with Jacos Beer Cheese Soup? When creating this soup, the key is using Wisconsin’s finest beer and, of course, Wisconsin Cheddar Cheese, “ Everything is better with Cheddar”. While walking around the dinning room at Jaco’s, I am often asked what the recipes are to many of our dishes. So, to encourage more guest to visit Jaco’s website and my blog, I will start answering this question by telling our patrons to check out my blog for recipes and insight of how we at Jaco’s prepare our dishes.
6 tablespoons butter

1 pound brats, chopped

2 large yellow onion chopped medium-fine
2 cup celery chopped small dice
2 cup red bell pepper chopped medium-fine

½ cup flour
12 cups vegetable stock

1 (12-ounce) bottle of beer

2 cups potatoes, peeled and cubed

2 cups heavy cream

1 pound cheddar cheese, grated

1 cup grated Parmesan

¼ teaspoon salt

1 tablespoon paprika

½ teaspoon dry mustard

1 teaspoon thyme
1 tablespoon sriracha hot sauce
1 tablespoon Worcestershire

freshly ground pepper to taste
 
Melt the butter in a large stockpot add the brats and
sauté 5 minutes over medium heat, stirring occasionally. Add the chopped
onions, celery, and red peppers continue to sauté until translucent. Add the
flour and stir to coat. Slowly add the vegetable stock and beer, stirring
constantly. Bring to a boil, then reduce heat and simmer for 3 to 4 minutes,
stirring occasionally. When the mixture has thickened slightly, add the
potatoes and continue to simmer, approximately 12 minutes, until potatoes
are cooked through. Add heavy cream, cheeses, salt, and flavorings. Stir
constantly over low heat until cheese is smooth. Best served with screaming Packer Fans!!
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Using all the flavors

If I were to pick the most commonly asked question that a chef gets, it would be what is their style of cooking. The way I like to answer that question is, I like to cook in the moment; I like creating a dish that inspires me in that moment. Although, there are a few things I like to stick to when creating a dish. I always like to have fresh  ingredients and to practice being resourceful by trying to use all of my product. I try to make sure I do proper portion sizes which allows the diner to enjoy all the experiences of the dish.  One of the biggest lessons I learned while in school and working in the culinary world was not to be wasteful. You can do this by being creative with the parts of the product you might originally think are waste or excess.

In Jacos kitchen we like to use all of the product for many of your delicious dishes.  Here are a few examples:
asparagus ends = asparagus soup
tomato ends = tomato basil sauce
roasted chicken bones = chicken stock
bread ends = parmesan croutons
mushroom stems = mushroom soup

So before you throw something away check to see if there is some way you can use that product and create a flavorful dish.  If you have a questions or wants some ideas respond to this blog and I will be  happy to give some ideas on how to be resourceful.

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Wild Mushroom Flatbread

One of the top selling flatbreads at Jacos is the wild mushroom with its aromatics and rich savory flavors.  The key ingredient in making this flatbread such a pleasure to the nose and mouth is truffle oil.  Truffle is an underground mushroom that is located by using a female pig and can cost anywhere from $800 to $1500 per pound.

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It’s never too hot to eat!!!

After having an amazing spring the summer months are finally here. As the weather gets warmer, it seems that our eating habits tend to get lighter; however that doesn’t mean you have to sacrifice the taste.  One of the delights about summer months is enjoying the freshest ingredients that are filled with vibrant natural flavors making a winner out of any summer dish.  Going to the Palafox market on a Saturday and having your pick of the freshest produce and then pairing it up with Joe Patti’s local seafood is  win win in my book.  To get specific, Cilantro Tomato Corn relish with grilled Red Snapper is a sure way to please the taste buds on a warm summer night.

Cilantro Tomato Corn  Relish

2 cups Grape Tomatoes (cut in half)
1/4 cup Cilantro (chopped)
1/4cup Scallions (sliced)
2 cups Corn (cut off cob)
1 Avocado (med dice)
2 tablespoon Olive Oil
1/2 tablespoon Honey
1 tablespoon Rice Wine Vinegar
Salt/Pepper  (To Taste)

Remove corn from the cob toss in olive oil and roast at 375 for 20min.  Incorporate all ingredients in a bowl and enjoy!!!

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