Good morning to all of our beloved friends and clients who are enjoying this brisk morning as we usher in the first welcoming change of weather this season.
Truth be told, I'm as excited as a chubby man with a full jar of Nutella (That's not an analogy, I'm just crazy about Nutella) at the arrival of this Fall's Peak Foliage Spectacular that will be arriving in the next week or so.
I cannot wait to witness the bright reds, the toasted yellows and the caramel colors that will be bestowed upon us. Now for those of us who are so fortunate to live in this glorious county we must be willing to share this sensory treasure with our city brethren. You didn't believe me just now, did you? Sure, I really dig the Foliage Peak but I have no plans to share it with those "City Folk" as they swarm upon like well-dressed locusts, devouring our Pumpkin Patches and drinking our precious Apple Cider stocks dry... not this year my fellow travelers. Should I see even one "skinny jeaned" hipster with their well cropped hair and full beard this year, I plan to attack. No not with violence, we're not animals in the country but we must follow a master plan of confusion and passive aggressive interactions so as to rid ourselves of these free spirted beatniks.
Should you want to join the ranks may I suggest you pick up a copy of this year's plans at Metro. On page three is one of my favorite strategies, you first post signs on your yard pointing these rubes to the "Largest Pumpkin in the State" when they invariably ask for more direction you first complement their perfectly groomed facial hair and then direct them to one of the predesignated "Pumpkin Patches" where our "County Troops" will be waiting. Now here is where it gets fun, when they arrive they will be treated to a complementary cup of hot apple cider and when a false sense of security overtakes them, boom, the troops pop out and shave off their beards. Of course for the Lady hipsters, we'll be snatching their oversized scarfs and replacing them with a very itchy Jersey Made Corn husk neck wrap. Sure, these measures are extreme but we must set an example if we are ever to enjoy our "Country Treasures" with any piece of mind. Should you not want to participate in this year's Master Plan then may I suggest hunkering down with today's easy weekday recipes featuring A Shark Steak Pan Roast with a Lemon Rosemary Beurre Blanc & Sauteed Shrimp over Creamy Polenta with Warm Tomato Vinaigrette.
Enjoy the Foliage Everyone!
To all of our Beloved Friends and Clients South and West...You Can Experience Metropolitan Seafood At The Stockton Farmers Market Stockton NJ FRIDAYS, SATURDAYS AND SUNDAYS... PLEASE FEEL FREE TO CALL OUR MAIN NUMBER TO ORDER SEAFOOD (908) 840-4332 Along with our fresh fish selections we are delighted to announce Metropolitan Seafood will be offering (on Fridays Only) at the Stockton Market Our Classic Fish And Chips As Well As Our Famous Grilled Fish Tacos, Rock Shrimp Tacos...AND $1 OYSTERS FROM 3 TO 5 PM ALSO, METRO'S OWN LOBSTER ROLL WITH FRIES... Looks like it's here to stay.
Friday 3:00 to 7:00 Saturday 9:00 to 4:00 Sunday 10:00 to 4:00
Don't Forget to Like Us On Facebook For Special Deals and Updates!
TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332
Metro's Shark "Steak Sandwich" Blackened Grilled Shark Steaks with Sautéed Peppers, Onions, Mushrooms and Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $9
Metro's Lemon Dill Organic Salmon Burger Grilled Lemon Dill Organic Salmon Burgers with Shredded Lettuce, Sliced Cucumber, Tomato and Dill Sauce on a Toasted Roll With a Choice of Soup* $10
Grilled Tuscan Spiced Sea Bream (Dorade) Over Roasted Vegetables Over Our House Saffron Rice With a Choice of Soft Drink** $10
Grilled Sea Bass "Caesar" Wrap Grilled Dry Rubbed Sea Bass Wrapped in Lebanese Flat Bread with our House Caesar Salad With a choice of Soft Drink** $10
Metro's Classic Catfish "PO-BOY" Spiced Panko Crusted Catfish With Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll With a Choice of Soup* $8
Grilled Halibut Emparedado (Sandwich) Grilled Lime Garlic Nova Scotia Halibut with Lettuce, Guacamole, Tomato and a Tequila Lime Aioli on a Toasted Soft Roll With a Choice of Soup* $10
Metro's Soft Shell Crab Tacos (2) "Crabgasmic" Lightly Breaded Soft Shell Crabs on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce With our House-Made Pickled Jalapeno Peppers and Onions (on the side) With a Choice of Soft Drink** $10
Grilled Ginger Lime Black Cod on a Mixed Field Green Salad with a Miso Salad Dressing (on the side) With a choice of Soup* $11
California Lemonfish "Health Wrap" Grilled Lemon Basil Lemonfish (Cobia) with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo on Lebanese Flat Bread With a Choice of Soup* $10
Metro's South West Arctic Char Pita Wrap Grilled Lime Garlic Arctic Char With Mixed Field Greens, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita With a Choice of Soup* $10
Grilled Grouper Fajitas (2) Grilled Spiced Red Grouper on Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce With a Choice of Soft Drink** $9
Italian Crumbed Tilapia Fillet a Mixed Field Green Salad With a Choice of Dressing With a Choice of Soup* $9
Panko Crusted Day Boat Scallops Over Our Classic Caesar Salad With a Choice of Soft Drink** $12
(For those Folks who love fish eaters but not fish) Grilled Chicken "Caesar Wrap" Grilled Spiced Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $8
*Soup Choices- Gazpacho, Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice
ALL SOUPS ARE LOVINGLY MADE IN STORE.
Today's Fresh Fish Selections
From the North: Hake Live Sea Urchin Jonah Crab Meat Nantucket Bay Scallops Flounder Nova Scotia Halibut Maine Sea Bass Grey Sole Monkfish Cod Skate Nova Scotia (Hard Shell) Lobsters Swordfish Day Boat Sea Scallops Jumbo Maine Mussels Baccala (Salt Cod) Needs to be soaked for 2 days Fresh Long Island Squid Rhode Island Little Necks Cherry Stone Clams Top Neck Clams
From the Waters of the World: Cobia (Lemonfish) Japanese Madia (Sea Bream) Carabineros (Spanish Red Shrimp) Hamachi (Yellow Tail) New Zealand Cockles New Zealand Green Lip Mussels Branzino (Mediterranean Sea Bass) Dorade (Sea Bream) Colossal U-6 Shrimp Wild Caribbean Hopper Pink Shrimp and White Shrimp (3 Sizes) Brazilian Rock Lobster Tails (4 Sizes) South African Cold Water Lobster Tails New Zealand Lobsters Tails Squid Ink (Cuttlefish Ink) Squid Steaks North African and Spanish Octopus (Large & Baby) Crawfish Tail Meat Conch Meat from Belize
From the South: Thresher Shark Rock Shrimp Golden Tilefish Pompano Red Grouper Blue Claw Crabs Order for this Weekend Soft Shell Crabs Season almost over American Red Snapper Sushi Grade Ahi Tuna Fresh Jumbo Lump Crab Meat Fresh Lump Crab Meat Special Crab Meat Blue Crab Cocktail Claws with Horseradish Sauce
From Sustainable Seafood Sources: Wild Catfish Barramundi Rain Forest Tilapia Arctic Char (Iceland) Organic Scottish and Norwegian Salmon Prince Edward Island Mussels Local Musky Hatchery Rainbow Trout Large Maine Mussels
From the Pacific Northwest: Black Cod (Sablefish) Live Dungeness Crabs Fresh Plump Shucked Washington State Oysters Jumbo King Crab Legs Jumbo Snow (Opilio) Crab Legs
More Fish coming in Every Day Please Call for updated Inventory... (908) 840 4332
Metropolitan's Half-Shell Oyster and Clam Selections Oysters
West Coast: Sunset Beach (Wa) Totten Inlet (Wa) Kumamotos (Ca)
East Coast: Blackberry (PEI) Old Barney Salt (NJ) Fishers Island (NY) Raspberry Point (PEI) Rose Cove (NJ) Swan Point (NJ) Wildling Bastard (NJ) Island Creek (Mass) Glidden Point (Me) Pemaquid (Me) Rocky Nook (Mass) Puffer Petite (Mass) Lucky Lime (PEI) Blue Points (Conn) Wellfleet (Mass) Belons (Me) Ichabod Flat (Mass) Beau Soleil (NB Can)
I DARE YOU TO FIND A NICER OYSTER SELECTION!
Clams Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...
Today's Featured Recipes Created With Love for You...
A Shark Steak Pan Roast with a Lemon Rosemary Beurre Blanc Serves 4 Who says that you can't get a little Fancy Shmancy on a weeknight? And no one has to know that you only spent 30 minutes in the kitchen preparing this unctuous feast or that Beurre Blanc is a simple butter sauce. Heck, you can tell them that Beurre Blanc was your stage name when you were a trapezes artist in Europe in the late 80's.
Ingredients 4 Shark Steaks (Mako or Thresher works great) ¾ in thick 6 to 8 ounces each with the skin removed: you could also use Swordfish or Mahi with great success Salt and Pepper 2 tablespoons of olive oil For the Lemon Rosemary Beurre Blanc 3/4 cup dry white wine 1 large shallot minced 1 teaspoon of fresh chopped Rosemary leaves 6 tablespoons of unsalted butter chilled and cut into small cubes The juice of 1 lemon Salt and Pepper
How it's done Heat the oven to 425° degrees. Pat the shark steaks dry with paper towels.
Season both sides of the steaks generously with salt and pepper; don't be afraid of a little extra pepper.
Heat a large ovenproof skillet over medium-high heat.
Add the olive oil to the pan and when it is just shimmering and almost smoking, sear the shark steaks for 2 minutes per side making sure that the fish in nicely browned.
Transfer the skillet to the oven and roast for 8 minutes or until the fish is just opaque when fork tested.
Tranfer the fish from the skillet to a warm platter and place the skillet back on the stove over medium high heat.
Next add the wine, shallot, and rosemary to the skillet and cook, stirring, until the wine is almost completely evaporated, 3 to 4 min.
Remove from the heat and whisk in the cubes of butter, adding a few at a time until they're all thoroughly incorporated and the sauce is thick and creamy looking; If the butter is slow to melt, set the pan over low heat.
Stir in the lemon juice and season to taste with salt and pepper.
To serve, spoon the sauce over the Shark steaks and garnish with rosemary sprigs and lemon wedges. For the record, "Fancy Schmancy" was my stage name when I was a professional wrestler in 1988... perhaps you remember my debut match with Hulk Hogan.
Sautéed Shrimp over Creamy Polenta with Warm Tomato Vinaigrette Serves 4 If you are looking to wrap the ones you love in a flannel blanket of delectability then this is the dish for you. Should you want to make yourself invisible then may I suggest the "Cloak of Invisibility" as featured in the Harry Potter books... not as delicious though.
Ingredients 1½ pounds of medium size shrimp cleaned and deveined tails off. Call Metro ahead of time, we do this for free and with love. 1½ cups of fish or chicken stock 2½ cups whole milk 1 cup polenta Salt and pepper to taste 3 tablespoons olive oil, divided 1 shallot, chopped 1 pint grape tomatoes halved 1 tablespoon of fresh chopped Basil leaves 1 tablespoon of good red wine vinegar ¼ cup freshly grated Parmesan cheese 2 tablespoons unsalted butter
How it's done In a heavy 4-quart saucepan, bring the stock and milk to a simmer over medium-high heat.
Reduce the heat, sprinkle in the polenta, whisking all the while, and keep adjusting the heat so the mixture stays at a gentle simmer; season with salt and pepper.
Continue to simmer and whisk semi-frequently until the mixture has thickened and become creamy, about 20 minutes.
While the polenta is cooking, season the shrimp with salt and pepper and heat 2 tablespoons of the olive oil in a large skillet non-stick over medium high heat.
When the oil is shimmering and almost smoking sauté the shrimp for 2 to 3 minutes or until just opaque when knife tested; with a slotted spoon, transfer the shrimp to a large glass bowl and tent with plastic wrap to keep warm.
Bring the skillet back to the heat and add the remaining tablespoon of olive oil, when hot, add the shallot and sauté for 2 minutes, and then add the tomatoes and basil and sauté for another 4 minutes or until the tomatoes have collapsed slightly.
Transfer the tomatoes to the bowl with the shrimp and stir in the vinegar and cover to keep warm; season to taste with salt and pepper if necessary.
Meanwhile, when the polenta has finished cooking, remove it from the heat and whisk in the Parmesan and the butter; season to taste with salt and pepper if needed.
To serve, divide the polenta among four plates and spoon the shrimp and tomatoes over each.
Garnish with chopped basil and get ready for the love blanket to do its magic.
Mark J. Drabich President Metropolitan Seafood & Gourmet P 908-840-4332 F 908-506-0293 Email: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833