Get Those Sweaters Laid Out

November 14, 2017

Good morning to all of our beloved friends and clients who, like me, are actually terrified to turn on the news in the fears that I will find out a new horrendous revelation or that Neptune himself is embroiled is some sort of deep sea indiscretions.


 

 

So let's chat today for a bit about the upcoming holidays.  As you are well aware, Thanksgiving is right around the corner and as some of you may have already visited the Butterball website to find how to cook the perfect bird, many of you are getting a little frightened of the "holiday" weight gain that will soon ensue.  Hey, we are in this together and we must embrace the inevitable slow rising muffin top which will grace our belts in the coming weeks.  So let's get prepared together, first let's get those sweaters laid out.  Now should you have any with horizontal stripes well, hello goodwill box at the Supermarket parking lot.  I don't care how much you spent on that sweater, we both know that you will not enjoy Metro's hot crab dip if you're thinking "Does this make me look fat?"

 

And while you are in your closet let's get out those roomier pants, you know, the ones that have that extra Coconut Shrimp room... super comfy.   No, do not call them "fat pants", that's just a way society is trying to shame us into eating tofu while pretending to like it.  Now I'm not suggesting we eat ourselves into a Diabetic state but let's at least agree that we will illuminate the "Guilt Eats" this holiday season.  Of course, if we incorporate healthy and delicious Seafood into our weekly diets we will certainly have a little wiggle room on the weekends and upcoming holidays.  

 

Speaking of healthy easy weekday options, check out today's recipes featuring Dilled Shrimp and Spinach Soup & Scallop Scampi with Fettuccini. Remember, everything in moderation but no shame in having one extra ladle of Lobster Bisque. 

 
Thanksgiving Foodie Alert! 

We Are Still Taking Thanksgiving Orders (908) 840-4332


Metropolitan Seafood & Gourmet is fully prepared to make your Thanksgiving Holiday a Delicious one indeed. With a full line of prepared foods from Homemade Soups, Bisque, Salads , Smoked Fish, Shrimp Cocktail Platters, Crab Claws, Oysters, Sushi, Mini Crab Cakes.... way too much mention here... What the Fluke? Of course we make Coconut Shrimp.

 

That said, we are Currently Taking Orders For your Thanksgiving Feast... Not the Bird, the Other Stuff


Thanksgiving Week Holiday Hours
Sunday 11/19 9-4 pm
Monday 11/20 9-2 pm
Tuesday 11/21 9-7 pm
Wednesday 11/22 9-7 pm
Thursday - Thanksgiving Closed
Friday - Saturday 11/24-11/25 9-7 pm
Sunday 11/26 9-4 pm 


We will begin taking Christmas and New Years Eve Orders on November the 24th
We Will Be Open At Our Stockton Farmers Market Location Wednesday 11/22 from 10 am to 4 pm Please feel free to call to pre-order! (908) 840-4332


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 Middle Eastern Spiced Sea Bream Over Sautéed Red Beans Over Our House Saffron Rice
Get Ready for a Middle Eastern Harissa Kiss
With a Choice of Soft Drink**
$9


"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 Mexican "Torta" Sea Bass Sandwich
Corn Meal Crusted Sea Bass with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll
With a choice of Soup*
$9


Metro's Classic Lobster Roll "Life is Sweet"
Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens
With a Choice of Soup*
$20


Grilled Mahi "Steak" Sandwich
Blackened Grilled Mahi with Pan Sautéed Peppers, Onions and Mushrooms with a Cayenne Aioli on a Toasted Ciabatta Roll  
With a Choice of Soup*
$10


Grilled Pesto Arctic Char on a Mixed Field Green Salad 
Choose from one of our homemade dressings Blue Cheese, Ranch, and Dijon Balsamic  
With a choice of Soft Drink** 
$9 


Grilled Thai Halibut Wrap
Ginger Chili Marinated Halibut with Oven Roasted Veggies and Sriracha Aioli Served On Lebanese Flat Bread
With a Choice of Soft Drink**
$10

 
Metro's Fried Fish Pita Wrap  
Panko crusted Fillet served with Lettuce, Tomato and Tartar Sauce on a Fresh Locally Baked Pita
With a Bag of North Fork Potato Chips    
With a Choice of Soup*
$8

   
Grilled Snapper "Caesar" Wrap 
Grilled Tuscan Spiced Snapper Fillet Wrapped in Lebanese Flat Bread with our House Caesar Salad   
With a choice of Soft Drink**  
$10


Fried Scallop "Love Roll" 
Panko Crusted Sea Scallops Served with Lettuce, Tomato and Tartar Sauce on fresh Baked Ciabatta Roll 
With a Choice of Soup* 
$9

 
Spicy Catfish "Po-Boy" 
Spicy Panko Crusted Catfish   with Lettuce, Tomato, Pickle and Remoulade Sauce on a Fresh Baked Soft Roll   
With a choice of Soup*  
$8 


Rock Shrimp Fajitas (2)
Panko Crusted Rock Shrimp on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle and Baja Sauce
With a Choice of Soft Drink**
$10


Grilled Lemon Herb Day Boat Sea Scallops over a Classic Caesar Salad
With a Choice of Soft Drink**  
$12


(For those Folks who love fish eaters but not fish)
Panko Crusted "South West" Chicken Pita Wrap
Panko Crusted White Meat Chicken Wrapped in a Locally Baked Pita with Seared Sweet Peppers and Onions and Chipotle Mayo If you want Hot Sauce just ask   
With a Choice of Soup*   
$8


*Soup Choices- 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
Maine Steamers 
Porgies (Scup)
Jonah Crab Meat 
Jonah Crab Claws
Peconic Bay Scallops 
Fluke  
Flounder 
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:                  
Mahi 
Sardines (Greece)
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
Pompano
Red Grouper
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:
Live Dungeness Crabs 
Wild Coho Salmon 
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) 
Fanny Bay (BC Can)


East Coast:
Pink Moon (PEI)
Fishers Island (NY)
Rose Cove (NJ)
Swan Point (NJ)
Pemaquid (Me)
Rocky Nook (Mass)
Puffer Petite (Mass)
Blue Points (Conn)
Wellfleet (Mass)
Ichabod Flat (Mass)
Beau Soleil (NB Can)
Peters Point (Mass)
Old Barney Salt (NJ)
Island Creek (Mass)
Warren Cove (Mass)
Darimascata Wilds (Me)
Wilding Bastards (NJ)

 

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...


Dilled Shrimp and Spinach Soup Serves 4 to 6; 8 as a first course
When the Weather Man tells you to brace for the cold day ahead it is your time to tell the cold day ahead "Hey, you better brace yourself from my kick@$$ Shrimp soup recipe." That's right cold, I'll be grabbing you by the collar and warmly roughing you up with my delectable kindness.

 

Okay, enough of the violence let's cook.


Ingredients
4 tablespoons of olive oil divided
3 carrots diced
3 stalks of celery diced
½ medium white or yellow onion diced
3 cloves of garlic crushed and chopped fine
2 quarts of Fish Stock; do not panic, Metro makes this but if you want to make your own stock just ask for bones knowing it is our pleasure
1 ½ pounds of medium shrimp peeled and deveined
2 bay leaves
3 sprigs fresh thyme
Salt and Pepper
⅔ cup of Orzo pasta
4 cups packed fresh baby spinach
3 tablespoons of fresh chopped dill
The finely grated zest of 1 lemon
The juice of 1 lemon


How it's done
Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven, over medium-high heat.

 

Season the shrimp with salt and pepper and when the olive oil is hot, sauté the shrimp for about 2 minutes; with a slotted spoon remove the shrimp and transfer to a plate, cover with foil and set aside.  


Add the remaining olive oil to the pot and sauté the carrots, celery, onion, and garlic until onions are soft, 4 to 6 minutes. 


Add the stock, bay leaves, and thyme; season with salt and pepper.

 

Cover and bring to a boil. 


Reduce heat and simmer for 20 to 25 minutes.


Discard bay leaves and thyme sprigs and stir the orzo pasta into pot and cook until tender, 8 to 10 minutes.

 

Add spinach, dill, lemon zest, lemon juice, and cooked shrimp and season with salt and pepper to taste. 


To serve, ladle into your dinner mates yearning soup bowls and for one added measure of delicious pain, tear them each a piece of crusty bread.  Try not to let the sobs of cold ruin your lovely meal.  


Scallop Scampi with Fettuccini Serves 4
Should your loved ones need a culinary soul transplant then it is your duties as a little chef physician to perform this procedure.  There is not time to waste, so scrub up, pass the forceps and get cooking. 

 
Ingredients
1 pound of "Dry" Sea Scallops: "Dry" meaning that they are naturally shucked and brought to market.  Not, soaked in some form of Sodium derived chemical that is also used to keep lab worms fresh... your darn right that's gross... sorry, got carried away.
¾ pound Fettuccini or any pasta that makes your toes curl
2 tablespoons unsalted butter
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 cloves of garlic, minced
1 nice pinch of crushed red pepper flakes (pinch with passion, it's a short life)
½ cup dry white wine
The finely grated zest of 1 lemon
The juice of 1 lemon plus more to taste
½ cup of fresh chopped flat leaf parsley


How it's done
First make the Fettuccini by cooking the pasta in a large pot of salted boiling water, according to package instructions or until al dente.

 

Scoop out about a cup of the pasta cooking water and set it aside.

 

Drain the pasta.


Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the scallops dry and season with the salt and pepper.

 

Add the scallops to the skillet (do not overcrowd) and cook about 1½ minutes per side, until golden brown and cooked through.


Transfer the scallops to a platter and tent to keep warm.


Add  the garlic and red pepper flakes to the same skillet and cook until fragrant, about 1 minute.

 

Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.


Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn't coating the pasta, stir in some more of the reserved pasta cooking water.


Finally toss the scallops in with the pasta.


To serve, divide the dish among four pasta bowls and drizzle with a little more olive oil.


Serve with lemon wedges for those who are trying to prevent scurvy and love a little more lemony kick. Dinner is served and you just saved lives but that is just part of your Delishocratic Oath little chef. 


Oyster Stuffing Serves 6 to 8 guests or two of me
If you've never had oyster stuffing before please let me know when I see you.   I will hold, rock, and gently let you know the world in fact is not flat.  For the foodies in our audience, you are correct; this is technically considered a dressing because it doesn't actually cook inside the bird.

 

Ingredients
11 cups ½ inch cubed white French bread (about 14 oz.)
6 slices bacon, cut crosswise into 11/4 inch strips
6 Tablespoon unsalted butter, melted, plus more for greasing the pan
6 shallots, thinly sliced
4 ribs celery, thinly sliced
1 pint of shucked oyster strained saving the liquor (if the Oysters are large, cut in half)  
¼ cup Port wine or Madeira 
1/3 cup chopped flat-leaf parsley leaves
2 Tablespoon chopped thyme leaves 
2 Tablespoon chopped sage leaves
½ teaspoon Tabasco or your favorite hot sauce 
¼ teaspoon of fresh grated nutmeg
1/8 teaspoon of  ground cloves
1 egg beaten
1 cup chicken stock
Salt and Pepper to taste


How it's done
Heat the oven to 250˚ degrees. Arrange bread cubes on a baking sheet in a single layer and bake, stirring occasionally, until dried but not browned, about 15 minutes. Let cool.


Put bacon into a large skillet; cook over medium-high heat, stirring frequently, until crisp and its fat has rendered, about 10 minutes. 


Add 4 Tablespoon of the butter and heat.

 

Add shallots and celery; reduce heat to medium, and cook, stirring occasionally, until vegetables are soft, about 10 minutes.

 

Add oyster liquor, half the chicken stock, Madeira or Port, parsley, thyme, sage, Tabasco, nutmeg, cloves, and salt and pepper. 


Bring to a boil over high heat and cook, stirring occasionally, for 2 minutes.  

 

Scrape the mixture into a large bowl.  


Combine the beaten egg and remaining chicken stock together and pour over stuffing add the oysters and let sit for at least 20 minutes.  (This can be made and refrigerated a day in advance.)


Raise the oven temperature to 400°  

 

Transfer mixture to a buttered 2 quart oval baking dish and cover with foil.

 

Bake for 30 minutes, remove foil, drizzle with remaining butter, and continue baking until golden brown and crusty, about 30 minutes more.

 

Serve immediately.  


If, like my gathering, you all are donning traditional pilgrim garments might I suggest some racy undergarments to heighten the level of thankfulness.

 
Mark J. Drabich
President
Metropolitan Seafood & Gourmet
P 908-840-4332
F 908-506-0293
Email: mark@metroseafood.com
1320 Rt. 22 Lebanon NJ 08833

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