Holy Ship Bottoms, that is a lot of ice my friend

July 13, 2017

Good morning to all or our beloved friends and clients and if you have not heard, One of the biggest icebergs in recorded history just broke loose from Antarctica.


 

 

That's right, scientists announced yesterday that a much anticipated break at the Larsen C ice shelf in Antarctica has occurred, unleashing a massive iceberg that is more than 2,200 square miles in area and weighs a trillion tons.  Holy Ship Bottoms, that is a lot of ice my friend.  Now I know that some folks might be nervous about the Sea Levels should this behemoth Ice Cube melt but I have been reassured by the Scientific community that this Ice Berg was already floating so for now, we have no reason to fear.  But just in case, I have an idea that I wanted to float by you all but before I do,  may I remind you that we are in our NO-JUDGE zone.  

 

Okay here goes, Margarita Monday, do you Love it?  Now I'm just freestyling here but I'm off on Mondays and if we can get 100,000 or so folks together, we can bring the party up North.  I know what you're thinking..."Hey fishman, how in the holy *!#@ are you going to get that many folks together in less than a week?"  Hello, problem solved, I'm going to send out the biggest Evite in the history of the website.  That's right you just sign up online and click on what you are going to bring to the party...by the way, everyone has to bring tequila and none of the José  Pepe crap that tastes like dusty sandals, no I'm talking top shelf only.  Of course we are going to need at least two tracker trailer loads of Guacamole, so start ripening those avocados now.  I for one am going to bring a kiddy pool size platter of our, soon to be famous, Tequila shrimp and Avocado Salsa...Right, sounds pretty sweet.  Oh, and if you are caught bringing a premade Margarita Mix, don't even bother responding...this is going to be a fresh Lime Juice crowd only.  And please if everyone can bring their own blenders that would be super helpful.  Don't worry about the Chips, I think I might have struck a deal up with the folks at TOSTITOS® to sponsor the Party...but if anyone knows  Vivek Sankaran (President of Frito-Lay) cell phone number, please email it to me. 

 

Now come on, you have to admit the idea is pretty solid and the fact that we don't need to buy ice and lug our Yeti coolers up there sounds tight.  And with this oppressive heat we've been having, the thought of an "Antarctic Blow Out" seems pretty inviting.  Now should you want to get involved in a small way please feel free to post the hashtag #drinktheicebergdry on your Facebook page.


In the meantime, I have created two, soon to be, Summer Classic Recipes featuring Grilled Pomegranate Whole Sea Bream with a Garlic Tomato Salad   &   Barbecued Caper Marinated Jumbo Shrimp with a Gremolata.


Hope to see you on Monday and I have room in my truck for two but you have to help with gas and tolls.


Today's Featured Recipes created With Love for You...

Grilled Pomegranate Whole Sea Bream with a Garlic Tomato Salad Serves 4


A Half Lebanese Fishmonger and a Sea Bream walk into a bar...sorry, there is no punch line but I heard the Bream went home with him and was never heard from again.
 

Ingredients
2 Whole Sea Bream (Durato) Scaled and Gutted with the heads left on about 1½ to 2 pounds each: Of Course you could use Branzino, Sea Bass or Snapper with great results
2 teaspoons ground cumin
1½ teaspoons of Salt; I use Kosher Salt for this
Black Pepper
1½ teaspoons of smoked Paprika
½ teaspoon ground allspice
¼ teaspoon of cayenne pepper
4 cloves of finely chopped garlic
2 tablespoons of Pomegranate Molasses (Found at Metro
Seafood and all Lebanese Fish markets)
8 Thyme Sprigs
4-½ inch thick lemon slices
For the Tomato Salad
2 tablespoons of Olive oil
The juice of ½ a lemon
2 teaspoons pomegranate molasses
1 pint of Grape Tomatoes
8 fresh basil leaves chiffonade (stacked and cut into thin strips crossways)
Salt and Pepper


How it's done
Pat the fish dry with paper towels inside and out and place in a large rimmed platter.
Combine the cumin, salt, pepper, smoked paprika, allspice, cayenne pepper, garlic and pomegranate molasses in a small bowl.


Rub the mixture into the fish, both inside and out and place 4 thyme springs and 2 lemon slices into the chest cavity of each fish; cover with plastic wrap and let marinate at room temperature for 30 minutes. (Note: you can marinate the fish longer in the refrigerator but allow the fish to come to room temperature before grilling)


While the fish is marinating make the Tomato Salad by tossing the ingredients in a salad bowl and season to taste with salt and pepper; set aside.


Prepare your charcoal or preheat your gas grill to medium heat, about 400° degrees.


Remove the Sea Bream from the marinade and season both sides of the fish with a little more salt.


Grill the fish on the medium heat for about 10 minutes per side or until the meat is just opaque when fork tested.  

 

To serve, transfer the fish to a large serving platter and garnish with lemon wedges.  Spoon the Salad around the fish and for the record I did not eat that Sea Bream that night...I let it marinate overnight and then grilled it the next day.

Barbecued Caper Marinated Jumbo Shrimp with a Gremolata Serves 4


What the Fluke? Who just pinched my backside with amorous intentions?  "Oh hey, it's me, Big Mediterranean Flavors and I couldn't resist that gorgeous package of Jumbo Shrimp you were carrying."  I beg your pardon.  "No need to beg, let's just fire up the grill and see where this takes us."  Uh...okay.
 

Ingredients
2 pounds Jumbo Shrimp peeled and deveined with the tails left on
For the Marinade
¼ cup olive oil
The juice of 1 Lemon
2 teaspoons of fresh chopped Oregano leaves
1 small clove of garlic minced very fine
1 tablespoon of capers rinsed and drained and minced very fine
1 teaspoon of the caper brine liquid
Salt and Pepper

 

For the Gremolata
2 tablespoons finely chopped fresh flat leaf parsley
1 small clove of garlic minced very fine
1 tablespoon of finely grated lemon zest
Salt and Pepper

 

How it's done
In a glass bowl large enough to hold the shrimp combine all of the marinade ingredients and season to taste with salt and pepper; it probably will not need salt because the capers are salty but who am I to judge. Add the shrimp to the marinade and toss to coat well; Let stand at room temperature for 30 minutes, tossing occasionally. 


Next make the Gremolata by combining all of the ingredients in a small bowl and season to taste with salt and pepper; set aside.


Prepare your charcoal or preheat your gas grill to high heat.


When the grill is hot, remove the shrimp from the marinade (discard the marinade) and grill shrimp for 3 minutes per side or until just opaque when knife tested.


To serve, transfer the shrimp to a large serving platter and sprinkle over the Gremolata. Drizzle the shrimp with a little of  your best olive oil, garnish with lemon wedges and get ready to fully embrace the concept of "Lust at First Bite"...truthfully it's more like an aggressive ear nibble.

 

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