Twisted Soul Cookhouse and Pours, an Atlanta beacon of modern soul food, and Chef Deborah Vantrece are a delicious look into one of the most globally influenced traditional southern soul food marriages in America!
Located on Huff Road in the fashionable and fastly expanding Westside of Atlanta, Twisted Soul Cookhouse and Pours has been a guiding light through the coronavirus global pandemic. Firstly, Deborah and her team provided free meals to front line workers. Then, after a hugely successful ‘pay what you can’ take out only meal service for her many friend and clients, Deborah began an entirely new menu; A Different Kinda Chick. The hugely successful fried chicken themed menu hit the streets running and Friday’s ‘Fish Fry’ rounded out the menu. Each and every endeavor better than the last until ultimately it was time to reopen. And reopen they did!
The grand reopening of Twisted Soul was Juneteenth and it was perhaps the safest ‘pandemic’ dining experience that Atlanta has to offer. The restaurant only accepts reservations, there is socially distanced reception, as well as complementary face masks and gloves when you arrive. Hand sanitizer replaces the salt and pepper shakers and each table is separated from the next by a seven-foot plexiglass wall! The intimacy of the dining room has been preserved beautifully. Simply pit every precaution has been taken and it has been executed perfectly!! T
SALMON BELLY CEVICHE
I am always a sucker for the leftover trim or belly of a fresh fish and the possibilities of turning it into something sublime yet affordable. Often, you can find these cast off pieces at your local fish market for way less than premium cuts. Ceviche is a perfect dish for utilizing these leftover pieces and perfect for the summer. I top mine with avocado, and cornbread biscotti that I make by toasting day old cornbread.
Makes 8 servings
1 lb Salmon belly, salmon trim or salmon fillet, cut into small cubes
1 Medium Red onion, diced
1 Small red bell pepper, diced small
2 Jalapeno, seeded and diced small
¼ Cup fresh squeezed orange juice
¾ Cup fresh squeezed lime juice
½ Cup fresh cilantro, chopped
3 Tablespoons fresh mint, chopped
2 Small Roma tomato, diced
1 Tablespoon extra virgin olive oil
1 to 1 ½ Tablespoons Kosher Salt, to taste
1 Teaspoon black pepper
In a large bowl combine salmon, onion, red pepper, jalapeno, orange juice, and lime juice. Cover bowl and place in the refrigerator for 45 minutes to marinate.
Remove bowl from refrigerator. Add cilantro, mint and tomato. Gently mix together all ingredients, add olive oil, salt and black pepper.
