The fall months have begun in the Pensacola Bay Area. The evenings are a little cooler, the sunsets warmer and the cuisine, it’s beginning to change with the season. Pensacola is fortunate to boast several award-winning chefs that take pride in using locally-sourced, seasonal ingredients. If you’re in the area it’s such a delight to dine at these restaurants, but that’s not always an option. Today, we’re excited to share our chef-to-you program so that you can bring the distinct Pensacola flavors to your home this fall.

Jackson’s Steakhouse: Chef Irv Miller’s ‘Gumbo’ Greens

Irv's Gumbo Greens


(Serves 8)

 For the Gumbo Greens:

4 tablespoons olive oil

2 cups cut okra

2 cups medium chopped white onions

1-2 cups medium chopped Andouille or chaurice sausage

1 1/2 cups medium chopped celery chopped
1 cup green bell pepper, cored, seeded, and chopped medium
1 tablespoon minced garlic
About 3 pounds of fresh greens, such as curled mustard greens, turnip greens (and roots), broccoli greens, collards, Dino kale, Red Russian kale, Swiss chard, in combination, cleaned and chopped

6 cups water or broth

2 tablespoons apple cider vinegar
2 teaspoons hot sauce (such as Tabasco brand or Ed’s Red)
Pinch kosher salt

Dash freshly ground black pepper

Place a large heavy pot over medium heat and add the cut okra and cook 3 to 5 minutes or until edges turn brown. Remove from pan and set aside on a paper towel-lined plate. Add the onion and sausage to the hot pan, stirring frequently with a wooden spoon, until caramelized and light brown in color, 12 to 15 minutes. Peel any large roots such as turnip (no need to peel small turnip roots), chop small and add to the pan mixture. Add celery, bell peppers, and garlic and cook, stirring often, until soft, another 8 to10 minutes. Add the water and increase heat to medium-high. Begin first with the heartier greens such as chopped collard, turnip and mustard greens and stir until tender about 25 minutes (depending on which ones you're using), reduce heat to medium and then add remaining greens and stir until wilted and leaves are tender, about 5 more minutes. Peel any large roots such as turnip, chop small. Season the greens with vinegar, hot sauce and salt and pepper. Sprinkle the browned okra over the greens. Serve right away.

Skopelos at New World: Chef Gus Silivos’s Spicy Crab Cakes with Key Lim Mustard Sauce

Gus's Spicy Crab Cakes

For the Spicy Crab Cakes:

1-pound jumbo lump blue crabmeat

¾ cup Panko crumbs

3 tablespoons flour

¼ cup mayonnaise

4 green onions, thinly sliced

¼ cup flat leaf parsley, thinly chopped

2 cloves garlic, minced

1 large egg, lightly beaten

2 teaspoons sriracha sauce

2 tablespoons unsalted butter

¼ cup olive oil

Salt and pepper to taste

Pick crabmeat to remove any shell or cartilage, keeping chunks together. In a large bowl, combine all ingredients except butter and olive oil. Mix crabmeat, don’t over mix. Shape mixture into ball-like cakes, cover and refrigerate for one hour. Preheat pan, add butter and olive oil. Place crab cakes and cook until brown on both sides.

For the Key Lime Mustard Sauce:

1 cup mayonnaise

1 teaspoon sugar

2 tablespoons Dijon mustard

2 tablespoons key lime juice

3 dashes of Tabasco sauce

Salt and pepper to taste

Combine all ingredients, mix well and chill.

H20 Cajun Asian Grill: Chef Dan Dunn’s Sunday Oysters

Dan Dunn's Sunday Oysters

For the oysters:

1 sack fresh oysters (shucked)

1 pound soft butter 

8 ounces grated parmesan cheese 

1/2  tablespoon cayenne pepper

1 tablespoon  paprika

1 1/2 tablespoon  salt (kosher)

1 tablespoon  black pepper

1 teaspoon dried thyme

1 teaspoon  dried oregano

1 tablespoon  granulated garlic

1 tablespoon granulated onion powder

Add all the dry ingredients to the butter, mix well. Place a good helping of butter on the oysters and in the half shell, sprinkle with a little bit of parmesan cheese and put on a hot grill until you see the oyster shrivel on the edges, approximately five to eight minutes. Serve with lemon.