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Nachos Mexican Restaurant & Cantina just opened its doors a couple of weeks ago on St. Simons Island. We went for dinner recently and it was slammed—which is a good sign. There was only one table available when we arrived.
I rate my Mexican restaurants by their “Chile Rellenos” and the ones at Nachos were probably the best I have eaten. The two huge poblano peppers were stuffed with Mexican cheese, dipped in egg and skillet fried and topped with a sauce that was out of this world. They were served with refried beans, rice and corn or flour tortillas.
Nancy had the “Chicken Nachos Supreme” which were also very good. The menu is extensive with many unique Mexican dishes. The staff was very friendly and nice. Our waitress told us that the owners, Jorge & Nacho, had been partners in Los Arcos that recently closed in Brunswick and reopened on the Island. We were very pleased with our first meal at Nachos Mexican Restaurant & Cantina and sure we will have many more great experiences there. We are glad to have this Mexican restaurant on the Mid-North part of the Island.
Nachos is located on Frederica Avenue, in the Brogens North shopping center.
“Tides of Fear” by Anne B. Jones
Set on St. Simons Island, Georgia
Book signing January 10, 2012
12:00 to 2:00
G J Ford Bookshop in Shops of Sea Island
Which is the more dangerous predator? A shark? Or a man? St. Simons Island becomes the scene of panic as bodies are washed ashore. First blaming the deaths on sharks, police soon realize the predator is human. A killer stalks tourists, luring and drowning his victims as easily as he eludes discovery. Tides of Fear, set on the shark-infested Georgia Coast, includes the hunt for a serial murderer with water as the crime scene. Tides of Fear author, Anne B. Jones, has been compared to Thomas Harris and Jeffrey Deaver ‘without the slice and dice.’ The book includes a gripping plot, well-developed characters, and insights into profiling and other forensic subjects. Tides of Fear is unusual because of its use of water as a crime scene with underwater crime scene analysis. The book is based on the author’s doctoral research related to violence. Author Bob Mayer calls it “Jaws with a serial killer.”
Ingredients
- 4 tablespoons (1/2 stick) plus 2 tablespoons butter
- 2 tablespoons flour
- 1 cup green chopped onions
- 1/2 cup chopped celery
- 1 quart of half & half
- 1 pint oysters, shucked, drained and reserve liquid
- Salt and cayenne
- Fresh black pepper
- 1 tablespoon chopped garlic
- 1/4 cup chopped finely chopped parsley
In a large saute pan, melt the 4 tablespoons butter. Stir in the flour, stirring constantly and cook for 3 to 4 minutes. Add the onions and celery and cook for 2 minutes. Stir in the half & half and oyster liquid. Season the mixture with salt, cayenne and black pepper. Bring the liquid up to a simmer. Simmer the liquid for 3 to 4 minutes. Add the oysters, garlic and parsley. Bring the liquid back up to a simmer and cook for 3 to 4 minutes, or until the oysters curl. Stir in the remaining 2 tablespoons butter and remove from the heat. Ladle the soup into the terrine.
