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.
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: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833