Good morning to all of our beloved friends and clients and may I take this moment to wish all of you a Fantastically Full Thanksgiving.
I love it... a purely American Holiday where the only thing you might have to purchase is larger pants for the dessert course on Turkey Day. That said, I cannot begin to list all of the blessings I am so very Thankful for.
First of course, for my Family and Dear Friends who even though remind me of what a stupendous pain in the ass I am, seem to do it in a loving and nonjudgmental way. I am truly grateful to you, our clients, who have allowed me to be a Fishmonger for more than a quarter century. And to those of you who remind me what a pain in the ass I am in a loving and nonjudgmental way, I am thankful for your candor.
It is this spirt that I intend to spend my Thanksgiving this year, as I look around the table and I am force fed my guests opinions without the decency of one ladle of gravy. You know what I mean, some of the blurts can be a bit hard to swallow but thankfully there is Scotch. But more importantly I plan on letting these folks know in a loving and nonjudgmental way, you are a complete and utter @!$*#!* and if you don't stop blurting out every "shining" thought that pops into your coconut, I'm going to have to choke you out with a Candied Yam. Now keep in mind this will be done lovingly and without judgement, so I think that makes it alright.
Of course, I'm kidding, as per usual I will be enjoying my loved ones while attempting to overdose once again on Tryptophan but hopefully do not have a repeat of last year. Full disclosure, I slipped into a Turkey induced coma but thankfully the good doctors revived me by performing the controversial Pumpkinpieectomy. I hope you all have a wonderful Holiday and should you need just one more unique Appetizer idea, look no further than today's recipes featuring Smoked Lemon Trout Pate Tea Sandwiches & Italian Fried Oysters with a Garlic Aioli.
Thanksgiving Foodie Alert! We Are Still Taking Thanksgiving Orders
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 Sun 11/19 9-4 pm Mon 11/20 9-2 pm Tues 11/21 9-7 pm Wed 11/22 9-7 pm Thur-Thanksgiving-Closed Fri-Sat 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!
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 pm Saturday 9:00 to 4:00 pm Sunday 10:00 to 4:00 pm
Don't Forget to Like Us On Facebook For Special Deals and Updates!
TODAY'S GREAT TAKE-OUT SPECIALS (908) 840-4332
Metro's "Holy Guacamole" Tuna Burger Grilled Lime Garlic Ahi Tuna Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll With a Choice of Soup* $10
Grilled California Organic Salmon "Health Wrap" Grilled Scottish Organic Salmon with Seared Veggies, Mixed Field Greens and Avocado with a Lime Aioli on Lebanese Flat Bread With a Choice of Soup* $11
Metro's Famous FISH-N-CHIPS (Lunch Portion) Hand Battered Fillet with French Fries, Cole Slaw, Tartar Sauce and Malt Vinegar With a Choice of Soft Drink** $8
Metro's Grilled Sea Bream Caesar Wrap Grilled Basil Balsamic Sea Bream (Dorade) with Our House Caesar Salad Wrapped in Lebanese Flat Bread With a Choice of Soup* $10
Grilled Ginger Lime Sea Bass on a Mixed Field Green Salad with a Miso Salad Dressing (on the side) With a choice of Soup* $11
Grilled Basil Crusted Arctic Char On Our Classic Caesar Salad "All Hail...You Know Who" With a Choice of Soft Drink** $14
A Kick@$$ Catfish Pita Wrap Spicy Breaded Catfish Fillet with Lettuce, Tomato & Pickled Peppers with a Jalapeño Aioli on a Locally Made Pita With a Bag of North Fork Potato Chips With a Choice of Soft Drink** $8
A South West Mahi Roll Grilled Spiced Mahi Fillet with Seared Sweet Peppers and Onions with a Spicy Mayo on a Toasted Ciabatta Roll With a Choice of Soup* $9
Metro's Famous Rock Shrimp Tacos (2) Panko Crusted Fresh Florida Rock Shrimp on Flour Tortillas (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 Classic Lobster Roll and Fries "Life is Sweet" Traditional lobster salad made with fresh steamed native Lobster served on a Fresh Baked Soft Roll with Mixed Field greens With the Choice of Soft Drink** $20
Grilled Ginger Lime Halibut On Roasted Vegetables Over a Mixed Field Green Salad With your choice of a Homemade dressing Sweet Ginger Chili, Dijon Balsamic, Ranch, or Blue Cheese With a choice of Soft Drink** $12
Metro's Thai Soft Shell Crab Roll A Lightly Breaded Soft Shell Crab with Mixed Field Greens, Tomato and Sriracha Aioli on a Fresh Baked Soft Roll With a Choice of Soup* $10
Pesto Grilled Branzino Over Roasted Vegetables Over Our House Saffron Rice With a Choice of Soft Drink** $10
(For those Folks who love fish eaters but not fish) Metro's Chicken Tacos (2) Panko Crusted White Meat Chicken on Flour Tortillas (2) with shredded cabbage, Pico de Gallo sauce and Baja Sauce and a side of our homemade Pickled Jalapeños and Onions 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 Speering Day Boat Sea Scallops Shark Uni (Maine) Maine Steamers Jonah Crab Meat Jonah Crab Claws (Crack and Eat) Nantucket Bay Scallops Fluke Nova Scotia Halibut Sea Bass Grey Sole Monkfish Cod Skate Nova Scotia (Hard Shell) Lobsters Swordfish 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 Anchovies (Greece) Dover Sole (Spain) 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: Rock Shrimp Sheepshead (Bay Snapper) 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: Wild Coho Salmon Sablefish (Black Cod) 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) Beau Soleil (NB Can)
East Coast: 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) Peters Point (Mass) Old Barney Salt (NJ) Island Creek (Mass) Warren Cove (Mass) Wilding Bastards (NJ) Glidden Point (Me) Belons (Me) Sugar Shack (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...
Smoked Lemon Trout Pâté Tea Sandwiches Serves 6 to 8 for Appetizers I know what you're thinking... what does a rough and tumble half Lebanese fishmonger know about tea sandwiches? Well quite frankly, a lot. But I think the real question you should be asking is how many layers of briny onion skin is left to fully uncover this thicker than most fishmonger? Oh, we are not even close so get ready to stick your pinky out... hard.
For the Smoked Lemon Trout Pâté
Ingredients 1 smoked Trout; bones and skin removed, this is lovingly done by your Metro Seafood Associate. 1 scallion finely minced ½ teaspoon of finely grated Lemon Zest The juice of half a lemon 3 ounces of Cream Cheese left out at room temperature 1 teaspoon of prepared jarred horseradish 1 tablespoon of fresh chopped flat leaf parsley Salt and Pepper to taste
For the Tea Sandwiches 1 stick unsalted butter, softened 1½ tablespoons freshly chopped dill 1½ tablespoons freshly chopped flat leaf parsley 1 tablespoon chopped capers 1 teaspoon of finely grated lemon zest 8 slices whole-wheat or white Pullman loaf 4 radishes, trimmed and thinly sliced Fresh lemon juice to finish
How it's done First make the Pate by adding all of the ingredients into your food processor and "Whizz" until a smooth Pâté forms.
Season with a little salt and pepper to taste and process until well combined; set aside (can be made 2 days in advance)
Next, in a medium bowl, fold together the butter, herbs, capers and lemon zest.
Spread the butter onto each slice of bread and then spread a thin amount of the Trout pate onto only four slices of the bread, followed by an even layer of sliced radishes.
Drizzle lemon juice over radishes and sprinkle lightly with salt.
Form into sandwiches with remaining bread slices.
Trim off the crusts and cut sandwiches into quarters or any fancy schmancy shape you choose.
Should you want to make these in advance, store in a plastic container. Should you feel a little socially elevated while serving these delicious bites just remember, you own not one but two NASCAR tee-shirts so slow your role Thurston Howell III.
Italian Fried Oysters with a Garlic Aioli Serves 4 for getting things started or me getting it started. Nothing says welcome to my home like the loving hug of something delectable fried. Moreover, nothing says, you're probably going to stay over and I might sneak a kiss while you're on the couch like the loving hug of something delectable fried.
Ingredients 1 pint of shucked Oysters ¾ cup of all-purpose flour 1 cup of Italian Bread Crumbs ¼ cup of grated Romano Cheese 1 teaspoon of dried oregano crushed between your thumb and forefinger 2 eggs beaten with 1 tablespoon of water and a few dashes of your favorite hot sauce Olive oil for frying (about a ½ inch in your skillet)
Lemon wedges for serving
For the Garlic Aioli 2 garlic cloves, pressed ¼ teaspoon (or more) coarse kosher salt ½ cup mayonnaise 2 tablespoons olive oil 1 tablespoon fresh lemon juice Black Pepper to taste
How it's done First make the Garlic Aioli by mashing the garlic with the ¼ teaspoon of salt in a small bowl until a paste forms. Whisk in mayonnaise, olive oil, and lemon juice;
Season to taste with salt and pepper and set aside (can be made well in advance and stored in the refrigerator).
Next drain the Oysters in a colander and save the juice for another use (can be frozen).
Combine the bread crumbs with the Romano cheese and dried oregano.
Season the flour with salt and pepper and set aside.
Now set up your breading station, the first bowl with the seasoned flour, the second with the beaten eggs and the third with the bread crumbs.
To begin breading, dredge the oysters in the flour, shaking off all the excess, then into the beaten eggs and finally into the bread crumbs; place breaded oysters on a paper towel.
In a large skillet heat a ½ inch of olive oil over medium high heat until hot (test the oil with a drop of water, if it dances you are ready).
Finally fry the oysters for about 2 minutes per side or until golden brown (do in batches and do not overcrowd the skillet).
Drain the oysters on a paper towel and transfer to a large platter.
To serve, garnish with lemon wedges and serve with the Aioli. It really doesn't matter what you serve after this course, the love die has been cast and it's not even 7 o'clock. Be on the lookout for frisky hugs of gratitude.
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.
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: firstname.lastname@example.org 1320 Rt. 22 Lebanon NJ 08833