Good morning to all of our beloved friends and clients and HOW ABOUT THEM HOUSTON ASTROS, for securing the first World Series Win in their franchise history.
These days I'll take any good news I can sink my teeth into and for that matter, I find myself treasuring the gifts each day brings us. As you well know, I love greeting the wee tykes as they go from house to house on Halloween, seeing their elaborate costumes and... Okay let's stop the Crab Dip. I didn't get even one Trick or Treater this year. Seriously, even if one showed up I would have given him or her the full crate of Candy my wife bought and invited their entire family in for light fare and champagne.
What in the world has happened to kids?
When I was a young and yes, struggling with a weight problem, I used to put two shifts in to collect the confectionary windfall that came to us every Halloween. I remember it like it was yesterday getting home from school and donning the plastic faced costume, my personal favorite was Bingo the Gorilla from the famed "Banana Splits", look it up, it's was a real show. In fact, a really damn good show but I digress. My second costume change right after dinner, this was my nighttime booty haul which required comfort and flexibility. My go to was the classic bum, the trademark charcoal on the face, ill-fitting hat and the piece de resistance, the oversized plastic cigar. I swear, if I was wearing a fitbit, I would have made my 10,000 steps by 4:00 in the early evening. And let's not forget I made this trek carrying not only a 40 lb bag of candy but about 30 lbs more weight than a 10 year old should have. I mean seriously, people are up in arms about "Crate Raised" Veal which they should be but what about "Crate Raised" kids. What's next, do I have to drive around the neighborhood and pose as some sort of Halloween Skeleton Santa and pass out the Candy.
Okay, I'm getting way to steamed up about this and I sincerely apologize to all of those very soft tikes out there who... alright that was not a good apology, I admit but now I'm stuck with a wheel barrel full of candy and a the willpower of a python staring at a plump mouse. But of course those are my demons to deal with and I guess no one gets jazzed about free candy anymore. If anyone wants any full size KitKat bars please email me but please know that the Peanut Butter Cups and Snickers are spoken for.
Should you want to give your family the gift of a flavorful fun meal this weekend then by all means check out today's recipes featuring Pan Seared Harissa Shrimp over a Lebanese Peasant Salad & Lebanese Fried Catfish with Lemon Yogurt Dipping Sauce. Thank you and I hope you all hit your steps today.
SAVE THE DATE Friday, December the 8th 2017 ANOTHER POP UP Event AT METROPOLITAN SEAFOOD & GOURMET Along with our Friends at Riverside Wines and Liquors
This Dinner Will Be Themed Holiday Wines and Mistletoe Misbehavior
Go to our website on Thursday 11/9/17 at 9:00 AM to see menu and purchase tickets (this means you don't have to wait for the email to come out to see the menu and purchase tickets)
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
Grilled Tuscan Seasoned Wild Halibut over our Classic Caesar Salad Of Course We Make Our Own Dressing and Croutons... This is Metro With a Choice of Soft Drink** $12
Fried Scallop "Love Roll" Panko Crusted Sea Scallops Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Ciabatta Roll With a Choice of Soup* $9
A Mediterranean Swordfish "Health Wrap" Grilled Lemon Garlic Atlantic Swordfish with Mixed Field Greens, Roasted Veggies and a Basil Aioli Wrapped in Lebanese Flat Bread With a Choice of Soup* $10
Metro's Baja Snapper Wrap Corn Meal Crusted Snapper with Mixed Field Greens, Red Onion, Tomato, Avocado and Baja Sauce on Lebanese Flat Bread With a choice of Soup* $9
Grilled Wild King Salmon Tequila Lime GUACAMOLE Sandwich Grilled King Salmon with Lettuce, Guacamole, Red Onion, Tomato and a Tequila Lime Aioli on a Toasted Ciabatta Roll With a Choice Soup* $10
"California" Salmon Burger (EAT GOOD...FEEL BETTER) Grilled House-Made Lime Garlic Salmon Burger with Mixed Field Greens, Avocado, Tomato, Pickled Onions and Baja Sauce on a Toasted Roll With a Choice of Soup* $10
Metro's Rock Shrimp Tacos (2) Panko Crusted Rock Shrimp served on a Flour Tortilla (2) with shredded Cabbage, Pico de Gallo sauce And Baja Sauce and a side of our homemade Pickled Jalapeños and Onions With a Soft Drink** $9
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
Grilled Pesto Arctic Char over a Mixed Field Green Salad---SUPER HEALTHY! With Choice of Soup* $10
Thai Spiced Soft Shell Crab Pita Wrap Sweet Chili Lime Panko Soft Shell Crab with Romaine Lettuce, Roasted Veggies and a Sriracha Aioli on Locally Baked Pita With a Choice of Soup* $10
Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?) Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll With a Choice of Soup* $10
Metro's Mexican "Torta" Lemonfish Sandwich Grilled Lime Garlic Lemonfish (Cobia) Fillet with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll With a Choice of Soup* $9
Grilled Fajita Seasoned (Dorade) over Black Beans over Saffron Rice With the Choice of Soup* $10
(For those who don't love Fish But LOVE the People that do) Grilled Thai Chicken Pita Wrap Grilled Sweet Ginger Chili Chicken With Roasted Veggies and Sriracha Aioli On Locally Baked Pita 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 Uni (Maine) Maine Steamers Locally Caught Thresher Shark Porgies (Scup) Jonah Crab Meat Nantucket Bay Scallops Fluke Nova Scotia Halibut 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: Dover Sole (Spain) Red Grouper (Panama) Corvina (Greece) Pink Snapper (New Zealand) Sardines (Greece) 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: FLORIDA STONE CRAB CLAWS... BOOM! Rock Shrimp Fresh Never Frozen Jumbo Shrimp Golden Tilefish Blow Fish Pompano Blue Claw Crabs Order for this Weekend 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 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) FRESH NEVER FROZEN KING CRAB LEGS Wild Alaskan Troll King Salmon Wild Coho Salmon 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) Stretch Island (Wa) Fanny Bay (BC Can)
East Coast: Pink Moon (PEI) Fishers Island (NY) Rose Cove (NJ) Swan Point (NJ) Wildling Bastard (NJ) Pemaquid (Me) Rocky Nook (Mass) Puffer Petite (Mass) Lucky Lime (PEI) Blue Points (Conn) Wellfleet (Mass) Ichabod Flat (Mass) Beau Soleil (NB Can) Beach Point (Mass) Peters Point (Mass) Glidden Point (Me) Old Barney Salt (NJ) Island Creek (Mass) Warren Cove (Mass)
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
METROLETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...
Today's Featured Recipes Created With Love for You...
Pan Seared Harissa Shrimp over a Lebanese Peasant Salad Serves 4 to 6 Caution-This recipe looks long but it's the entire meal including the Salad!
If Exotic, Bold and Spicy are not in your wheelhouse, then please do not go to my YouTube page "Fishmongers Doing Hot Yoga". That said, this is a gorgeous full flavored dish that will heat up any Dinner Party.
Ingredients For the Harissa Seared Shrimp 1½ pounds of medium shrimp peeled and deveined with the tails removed 2 tablespoons Harissa (found at Metro and all Bedouin open-air markets) The juice of 1 lemon 1 teaspoon of finely grated lemon zest 2 tablespoons of olive oil divided Salt and Pepper
For the Lebanese Peasant Salad 2 loaves of pita bread toasted in the oven to light brown and crunchy 2 Plum (Roma) Tomatoes seeded and diced ¼ red onion, diced 1 Sweet Red Bell Pepper diced ½ of a Seedless Cucumber peeled and sliced 4 radishes, sliced 2 whole scallions, chopped 1 head of romaine lettuce chopped ¼ cup coarsely chopped fresh mint 2 teaspoons of ground sumac 1 teaspoon dried mint
For the Dressing 2 cloves of garlic crushed and minced fine ⅓ cup of olive oil The juice of 1 lemon 4 teaspoons pomegranate molasses (Found at Metro) 1 teaspoon of dried mint 1 teaspoon salt, or to taste ¼ teaspoon ground pepper, or to taste
How it's done Place the shrimp in a large glass bowl and toss with the harissa, lemon juice, lemon zest, 1 tablespoon of the olive oil with a pinch of salt and pepper; let marinate for 10 to 15 minutes on the counter.
Next, make the salad by tossing all of the ingredients except for the toasted pita in a salad bowl.
Whisk together garlic, olive oil, lemon juice, pomegranate syrup, dried mint and salt and pepper in a small bowl and set aside.
Heat a large skillet to high heat.
When the pan is hot, add the remaining tablespoon of olive oil and cook the shrimp, moving often, for about 3 to 4 minutes, or until just pink and opaque when knife tested.
To serve, toss the salad with the dressing and toasted pita and turn out onto a large shallow salad platter.
Spoon the seared shrimp over the top of the Salad, garnish with lemon wedges.
Exotic casual elegance sums up this dish so please (guys only) don't wear Yoga Pants at the dinner table.
Lebanese Fried Catfish with Lemon Yogurt Dipping Sauce Serves 4 We all have to admit, Fried Foods are Fluking Amazing! And you know what, every once and awhile we need to satisfy that swarthy passion crazed foodie who lives in all of us. If we ignore our little beast, they'll just wind up polishing off that bag of Cheetos you hid in the back of the cupboard.
Let's have some Fun!
Ingredients 1½ to 2 pounds Catfish cut into ½ inch strips; you could also use Tilapia with phenomenal success Zaatar spice and chopped Parsley for garnish (Marinade) 2 cups buttermilk 1 garlic clove, smashed to break apart 2 sprigs thyme 1 tablespoon of Sriracha Hot Sauce 2 teaspoons of ground sumac 2 teaspoons of kosher salt 1 teaspoon ground black pepper
For the Catfish Coating 2 cups all-purpose flour 2 teaspoons ground sumac 2 teaspoons of kosher salt 2 teaspoons of onion powder 1 teaspoon of garlic powder 2 teaspoons of fresh chopped thyme leaves 1 tablespoon sesame seeds Canola or Vegetable oil for frying
For the Lemon Yogurt Dipping Sauce 1 cup Lebneh or Greek style yogurt 2 tablespoons of fresh chopped flat leaf parsley 1 clove garlic crushed and minced fine The juice of ½ a lemon ½ teaspoon of finely grated lemon zest Salt and Pepper
How it's done First make the dipping sauce by placing all the ingredients into a small bowl and whisking until thoroughly blended; season to taste with salt and pepper and set aside.
To make the Fish, place the marinade ingredients in a large re-sealable bag; add the Catfish, seal and let marinate in the refrigerator for 20 to 30 minutes (up to 1 hour).
Combine Coating ingredients in a shallow bowl or pie plate.
Remove the Fish from the marinade and dip each piece on the Coating mixture.
Meanwhile heat (2 inches) deep the Canola oil over medium high heat in a large skillet or Chicken fryer pan (about 350° if you have a thermometer).
Add 4-5 pieces of the fish at a time to the hot oil and cook until golden brown and opaque when fork tested, about 3 to 4 minutes per side.
Transfer the pieces to a paper-towel-lined platter and repeat with remaining fillets.
To serve, transfer the fillets on a serving platter and sprinkle over the Zaatar and chopped parsley.
Place the dipping sauce in a small bowl on the side and garnish the platter with lemon wedges and get ready for that Swarthy, Passion Crazed Little Foodie to bust open the door of his cage and hit the culinary dance floor. By the way, you are that foodie so choose your dance music carefully.
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