Holiday Update

December 15, 2017

Holiday Update

On Behalf of all of us at Metropolitan Seafood & Gourmet, We would like to wish you and your family

 

A Joyous and Healthy Holiday Season

 

We are no longer taking orders for Dec 23rd and 24th

 

But please know that we will have plenty of Fresh Seafood on Hand everyday including Cooked and cleaned Shrimp, Clams, Scallops, Mussels, Lobster, Calamari, Oysters, Octopus, Lobster Tails, Flounder... you get the picture. 

 

Please Do Not Hesitate to Call the Store for Assistance We Are Eager to Help You Thank You!

(908) 840-4332

 

Our Holiday Hours for Christmas Week is as follows

Sat 12/16 9-7 pm

Sun 12/17 9-4 pm

Mon 12/18 9-5 pm (Open)

Tues 12/19 9-7 pm

Wed 12/20 9-7 pm

Thurs 12/21 9-7 pm

Friday 12/22 9-7 pm

Sat 12/23 9-7 pm

Sun 12/24 9-2 pm

Monday 12/25 Christmas (Closed)

REOPEN ON TUESDAY 12/26 9-7 pm

 

WE ARE STILL TAKING ORDERS FOR THE NEW YEAR'S EVE HOLIDAY 

Please call the store and allow a Metro Specialist to assist you

(908) 840-4332

 

WE WILL NOT BE AT THE STOCKTON MARKET ON 12/22, 12/23 AND 12/24

For every other weekend, 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

 

Don't Forget to Like Us On Facebook For Special Deals and Updates!

 

Today's Featured Recipes Created With Love for You...

 

Clams Hello-feller Serves 6 for a starter

These are like the blue collar version of Oysters Rockefeller... a gritting Little Neck Clam from Rhode Island falls in love with a Society Blue Point Oyster from Connecticut... That's not an appetizer, that's a Cod damn movie.

 

Ingredients

2 dozen Little Neck Clams on the half shell...if you're not a first rate shucker, then let one of seafood specialists at Metro do this for you...it's Free.

3/4 cup firmly packed Baby Arugula finely chopped

1 1/3 cups firmly packed baby spinach finely chopped

3 Tablespoons of Scallion Greens

¼ of fresh chopped Flat leaf Parsley

2 tablespoons of finely chopped celery

4 tablespoons of Panko

4 tablespoons unsalted butter

1 teaspoon Anisette 

Pinch of cayenne

3 slices of Bacon Fried crisp...yes you use the bacon from this morning's breakfast

 

How it's done

 

Toss together Arugula, Spinach, Scallion greens, Parsley, Celery, and 2 tablespoons of the Panko in a bowl.

 

Melt the butter over a medium heat in a heavy skillet.   

 

Add Arugula Spinach mixture to the skillet and cook, stirring, until spinach is wilted, 1 to 2 minutes.

 

Stir in Anisette, cayenne, and salt and pepper to taste, then transfer mixture to a bowl and chill, covered, until cold, about 1 hour.

 

Preheat the oven to 450°

 

Place the clams on a baking pan and spoon the Arugula Spinach mixture evenly over each clam, then top with bacon and sprinkle with remaining tablespoon plus 2 tablespoons of Panko.

 

Place the clams in the oven and bake for 10 to 12 minutes or until nicely browned on top.

 

This little Clam is going to make this romance work or the Oyster's father will turn his life into some sort of hellacious chowder nightmare... either way this story ends deliciously.

 

Rock Shrimp Fritters with Spicy Tartar Sauce Serves 4 to 6 for appetizers

 

Hold my hand little chef while I take you to the Fritter Carnival... that's right the "Fry Brothers Circus" just came to town, I'm wearing a top hat, and the oil is getting hot in the pan.

 

"Sorry I don't eat fried food..." "Shhh... Master Colon Cleanser, this is a special occasion and when was the last time you let your taste buds kick off their shoes and dig their toes into the culinary shag of life?"  "It's been too long, let's get our tickets"

 

Ingredients

For the Rock Shrimp Fritters

 

Vegetable oil, for frying

½ cup all-purpose flour

½ cup yellow cornmeal

2 teaspoons baking powder

Salt and pepper

2 eggs, lightly beaten

¼ cup bottled clam juice

¼ cup beer...but not the one you're drinking right now... yes, because you put your mouth on the bottle... don't make me call you a dirty little chef...

¾ pound of Rock shrimp cut in half

3 large scallions, white and green parts, thinly sliced

2 to 3 Pickled Jalapeños drained and chopped fine... yes you can find these at Metro

 

For the Spicy Tartar Sauce

1 shallot, finely chopped

1 pickled Jalapeño finely chopped with the stem discarded

2 tablespoons finely chopped fresh parsley

½ teaspoon cayenne pepper

¾ cup mayonnaise

2 tablespoons Creole mustard

1 tablespoon of your favorite hot sauce

The Juice from a ½ lemon

 

How it's done

For the Spicy Tartar Sauce
 

Add the shallot, parsley, cayenne pepper, mayonnaise, mustard, hot sauce, and lemon juice to a bowl.

 

Stir to combine.

 

Chill until ready to serve. Can be made a day in advance

 

For the Rock Shrimp Fritters

 

In a large saucepan, heat 2 inches of oil to 350° degrees.

 

Meanwhile, in a medium bowl, whisk the all-purpose flour with the cornmeal, baking powder, 1 ¼ teaspoons of salt and a pinch of pepper.

 

Add the eggs, clam juice and beer and whisk until the batter is smooth.

 

Fold in the Rock Shrimp, scallions and pickled jalapeño.

 

Working carefully in batches, gently drop heaping teaspoons of the fritter batter into the hot oil. 

 

Fry your fritters, turning occasionally, until golden brown all over, about 5 to 7 minutes.

 

When finished cooking remove the fritter with a slotted spoon and transfer to paper towels to drain. Serve with spicy tartar sauce and lemon wedges.  Giggling and uncontrollable smiles are par for this dish but a girly squeal of delight will get you thrown off my table... well maybe just one.

 

Shrimp and Bacon Stuffed Baby Bella Mushrooms Serves 8 to 10 for appetizers

 

This recipe is the proverbial peace pipe that will bring all families together on the holidays... I promise this dish is so delicious you won't even hear your Brother In-law tell that same football story again... what a j@Ȼ%@$$! 

 

Ingredients

12 to 15 Cremini (Baby Bella) Mushroom with the stems removed and wiped clean

You can chop the stems up and toss them into a salad or even freeze them to put into soups.

2 slices of Smoked Bacon

1 shallot chopped

1 clove garlic chopped

1 cup crushed Ritz Crackers

½ pound of medium shrimp (raw) peeled and deveined and chopped roughly

3 tablespoons butter divided  

2 tablespoon fresh chopped flat leaf parsley

1/2 teaspoon chopped fresh thyme leaves

1/2 teaspoon finely grated lemon zest

The juice of ½ a lemon

1/4 teaspoon salt

1/4 teaspoon freshly ground white pepper

 

How it's done

Preheat the oven to 425° degrees

 

In a large skillet over medium high heat cook the bacon till crispy and transfer to a paper towel to drain (when the bacon is cooled chop roughly). 

 

Add 2 tablespoons of butter to the skillet and sauté the shallots for 2 minutes, then add the garlic and cook for 1 more minute. 

 

Next add the shrimp to the skillet and sauté until just barely pink and remove the skillet from the heat.

 

To the skillet, add the cracker crumbs, parsley, thyme, lemon zest, lemon juice and chopped bacon, mix well and season to taste with salt and pepper.

 

Stuff the mushrooms and place on a baking sheet.

 

Melt down the remaining tablespoon of butter and drizzle over the mushrooms.

Place the mushrooms in the oven and cook for 20 to 25 minutes or until the mushrooms are tender.  I am not joking this is makes families fall in love all over again... I can still remember the deep soul kiss my wife's aunt gave me... too creepy?... sorry.

 

Andouille Stuffed Oysters with a Spicy Butter Sauce Serves 8 for Appetizers

Not only say goodbye to boring appetizers but say hello to a dish that will have your guests pawing at you like the sexy kitten chef you are... meow

 

Ingredients

For the Oysters

1 tablespoon olive oil

8 ounces Andouille Sausage minced

¼ cup of finely diced celery  

¼ cup of finely diced shallots

¼ cup white wine

The juice of 1 free lemon; if you not getting your lemons free then just punch your fishmonger and go to Metro.

2 dozen Oysters on the half shell...Metro will do this for you just ask, it is our honor

¼ cup of Panko Bread Crumbs

2 tablespoons of fresh chopped flat leaf parsley
 

For the Spicy Butter Sauce

4 ounces of unsalted butter, at room temperature

1 tablespoon of Tabasco Hot Sauce

 

How it's done

Preheat your oven to 400° degrees

 

In a large skillet heat the olive oil over a medium high heat until it shimmers.  

 

Add the Andouille sausage to the skillet and cook for 2 minutes, stirring throughout the process.

 

Next, add the celery and shallots, again cooking for 2 minutes.

 

Next, deglaze the pan with the white wine and reduce to half.

 

Next, add the lemon juice, panko and parsley and cook for 2 minutes; remove the pan from the heat.

 

Place the oysters on a rimmed baking pan and spoon the stuffing onto the oysters evenly.

Roast the oysters in the oven for 8 to 10 minutes.

 

While the oysters are roasting, whisk together in a small bowl the butter and hot sauce. 

 

When you take the oysters out of the oven transfer them to a large serving platter and dot each with the spicy butter. 

 

To serve, garnish with lemon wedges and be fully prepared to have your special someone look upon you with new eyes... "Gee, I never noticed how blue David's eyes are... Is my neighbor Jainey, undressing my husband with her eyes?  I going to end that witch." And so on.  

  

Dear Patrons, Please Click Here to Visit our Website for Over 1,100 Original Recipes

 

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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