Culinary Gas Pedal

December 26, 2017

Good morning to all of our beloved friends and clients and about right now your body is begging for you to take your foot off of the culinary gas pedal and gently coast into the New Year's Celebration.  

 

But Hey, if I listened to my body I would have ripped abs and a 30" waist. So now as per usual I will be delivering the Gourmand "Marching Orders" to my body stating; We stop holiday partying when I say and not when you think we should hit the pause button.  And besides what kind of New Year's Resolution would it be if I proclaimed that I wanted to lose "that 2 pounds" I put on over the holiday... Boooo, I would consider myself a failure if I did not intend to shed at least 7 pounds.  

 

So my fellow travelers, it is time to buckle up your delectable seat belt and let's drive this Overindulgence Feast Until they wave the "Chubby" Checkered Flag. 


Holiday Update
NEW YEAR'S EVE BASH!
PARTY STARTS AT 7 maybe 8 o'clock
LOCATION: YOUR HOUSE
NO DRIVERS NEEDED UNLESS YOU NEED A PIGGYBACK RIDE TO BED!


MENU:

 

OYSTERS AND CLAMS ON THE HALF SHELL
SHRIMP COCKTAIL
SMOKED SALMON
CAVIAR
FRESH LOBSTER OR LOBSTER TAILS
KING AND SNOW CRAB LEGS
STUFFED FLOUNDE WITH CRAB MEAT STUFFING
COCONUT SHRIMP
SUSHI
MINI CRAB CAKES
LOCAL ARTISANAL CHEESES
DESSERT
WHO THE HECK HAS ROOM FOR DESSERT?
LET METRO HELP YOU PLAN THIS AWESOME EVENT (908) 840-4332


COMPLIMENTARY INAPPROPRIATE KISSES AND GROPING HUGS AFTER MIDNIGHT
All kidding aside, we would be honored to be a part of your New Year's Eve Celebration, so please don't hesitate to call us for Piscivorous Menu Ideas
  
From the entire Staff at Metropolitan Seafood & Gourmet, we wish you a Joyous New Year with an Abundance of Great Health and Prosperity


Please call the store and allow a Metro Specialist to assist you or answer any questions (908) 840-4332


Our Holiday Hours for New Year's Week is as follows
Tues 12/26 9-7 pm
Wed 12/27 9-7 pm
Thur 12/28 9-7 pm
Fri 12/29 9-7 pm
Sat 12/30 9-7 pm 
Sun 12/31 9-5 pm
Mon 1/1 New Years Day CLOSED
Tues 1/2 (Return to Regular Hours)


CLICK HERE FOR SOME OF MY FAVORITE HOLIDAY RECIPES 

 

WE WILL BE AT THE STOCKTON MARKET ON 12/29, 12/30 AND 12/31
PLEASE CALL THE MAIN STORE SHOULD YOU LIKE TO PLACE AN 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


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 


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 


Metro's "Holy Guacamole" Organic Salmon Burger
Grilled Lime Garlic Organic Salmon Burger with Shredded Lettuce, Guacamole and Baja Sauce on a Toasted Roll
With a Choice of Soup*
$10


Grilled California Grouper "Health Wrap" 
Grilled Red Grouper 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 


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 Red Snapper 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


**Soft Drink Choices for Specials Coke, Diet Coke, Sprite and Water
*Soup Choices-Manhattan or New England Clam Chowder, Lobster Bisque AND Chicken Rice 
All Soups Lovingly Made In-House

 

Today's Fresh Fish Selections
 

From the North:
Perrywinkles (Snails)
Jonah Crab Cocktail Claws 
Jonah Crab Meat (Super Sweet)
Smoked Eel 
Smelts 
Razor Clams 
Maine Steamers 
Jonah Crab Meat 
Nantucket Bay Scallops  
Fluke  
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 
Dover Sole (Spain)
Sardines (Greece)
Japanese Madia (Sea Bream)
Carabineros (Spanish Red Shrimp)
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 Pompano 
Golden Tilefish 
Jumbo and Colossal Stone Crab Claws (get crack'n)
Red Grouper
Blue Claw Crabs 
CLEANED AND FROZEN FOR YOUR CRAB SAUCE 
American Red Snapper
Fresh Jumbo 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 
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) 
     
East Coast: 
High Bar Harbor (NJ)
Pemaquid (Me)
Island Creek (Mass)
Glidden Point (Me)
Warren Cove (Mass)
Beau Soleil (NB Can)
Fin De La Baes (NB Can)


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...


Roasted Chipotle Lime Shrimp Appetizers Serves 6 to 8 for appetizers


Hello Sweet Heat... Now should you not like things spicy then this dish is not for you.  That said, for the rest of us, this could not be an easier dish to make...the only thing that could make it easier is if I made it for you and playfully fed them to you while gently rubbing your brow and fetching you more Cold Cerveza.  I would do this for you but you might want to ask the other 6 folks to leave... meow.


Ingredients
2 pounds of large shrimp cleaned and deveined with the tails left on: This service is free of Charge at all Metro locations, including our only one in Lebanon
Salt
3 Chipotle Peppers in Adobo with 1 tablespoon of the sauce
The juice of 2 large limes...3 if they are small
½ cup of honey
¼ cup of olive oil plus more for brushing the pan
½ cup of roughly chopped fresh Cilantro
Lime wedges to serve


How it's done
Preheat your oven to 500° degrees


Line a rimmed baking tray with foil and brush generously with olive oil and set aside


Next, in a blender or small food processor combine the Chipotle peppers, honey,  ¼ cup of olive oil and lime juice  and process until smooth.


Place the shrimp in a bowl and season with salt, pour in the chipotle marinade and toss well to combine.  


Let marinate for 10 to 15 minutes on the counter.


Place the shrimp on the oiled baking pan and place in the oven and roast for 10 to 12 minutes or until the shrimp is just opaque when knife tested.


To serve, transfer the shrimp to a large serving platter and scatter over the cilantro.


Garnish with lime wedges and get ready to punch Buffalo Wings right in the mouth.


This is a fantastic appetizer anytime people are over and even when they are not but you just need a spicy hug of thankfulness. 


"Lovster" or Lobster Stuffed Cremini Mushrooms Serves 8 for appetizers  


I cannot stress this enough, this is an appetizer you make for the ones you love or you can make it for someone you want to love or want to love you... you get the point, after all it is Lobster.


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.


The cooked meat from 1-1½lb lobster... Metro will perform this task for you free of charge or you can use 8 ounces of Lobster Claw meat... we have this in the freezer


¼ cup olive oil
2 small shallots chopped fine
2 cloves of garlic minced very fine
1 teaspoon of finely grated lemon zest
3 tablespoons each of fresh chopped basil and flat leaf parsley
1/4 cup chopped fresh basil
2/3 cup of Panko bread crumbs
½ cup grated Parmesan cheese
¼ cup mayonnaise
2 tablespoons of unsalted butter melted.


How it's done
Heat the olive oil in a large skillet over medium high heat.


When the oil is hot sauté the shallots for about 2 minutes then add the garlic and cook for another 1 to 2 minutes more or until the shallots are tender; remove the skillet from the heat and allow the stuffing to cool.


Next roughly chop the lobster meat and transfer it to a large bowl. 


Add the lemon zest, basil, parsley, panko, parmesan and mayonnaise to the bowl with the lobster and fold together the ingredient until it is well incorporated; season to taste with salt and pepper and set in the refrigerator for 20 to 30 minutes.


Preheat the oven to 400° degree.  


Take the stuffing out of the refrigerator and stuff the mushrooms and place on a lightly oiled baking sheet and drizzle the melted butter over the mushrooms.


Place the mushrooms in the oven and cook for 20 to 25 minutes or until the mushrooms are tender.  


FYI, you could make this recipe to also show yourself how much you love you... I believe they call that the GREATEST LOVE OF ALL. 


Rock Shrimp Cakes with a Basil Caper Tartar Sauce Serves 6 to 8 for appetizers


Not if, but when you make these don't be alarmed if a couple of scenarios play out
1) Someone might get punched in the face to offset the intense flavor pleasure or
2) Someone might rip your clothes off to offset the intense flavor pleasure... Yeah, really.


Ingredients
For the Shrimp Cakes
1 pound Rock Shrimp
½ of a Sweet Red bell pepper, finely minced
2 scallions chopped
1/3 cup finely minced Basil leaves
2 cloves garlic minced
1 teaspoon of finely grated Lemon Zest
1 egg, beaten
1 cup + ½ cup Panko bread crumbs
2 teaspoons salt
Black pepper
Olive oil for frying
For the Basil Caper Tartar Sauce
1 cup Mayonnaise
½ cup of finely chopped Basil
2 tablespoons capers rinsed and drained
The juice of 1 lemon
Salt and pepper


How it's done
To make the Shrimp cakes add the Scallions, Basil, Garlic, Lemon Zest and egg to a food processor and whiz for 1 minute. 


Next add the Rock Shrimp and the salt to the mixture and process until chopped well, with some texture.  


Turn the mixture out into a bowl and season with black pepper and fold in the chopped Red Pepper and the ½ cup of panko; cover and refrigerate for 15 minutes.


Next make the Basil Caper Tartar Sauce by combining all of the ingredients in a small bowl and season to taste with salt and pepper and set aside. 


Now heat a ½ inch of Olive Oil in a heavy, wide frying skillet over medium-high heat until it gets hot.  


Meanwhile take the Shrimp cake mixture out of the fridge and mold out 16 small cakes.  


Place the remaining cup of Panko in a shallow bowl and, gently, "crumb" the cakes in the bread crumbs.  


Fry the Cakes for 3 minutes per side or until they are golden brown and shrimp is cooked on the inside; drain on a paper towel. 


Serve with the tartar sauce and cut lemons.  


By the way, both scenarios can really chalk up to a "win win" situation as long as you have the right attitude and by that I mean, a little drunk. 


Mussel Bruschetta Serves 8 for appetizers
The Wheel, Electricity, the Micro Chip and a Mussel Bruschetta are but just a few modern-day inventions that have made our life more delectable.

   
Ingredients
3 pounds of PEI mussels rinsed well
2/3 cup of olive oil plus more for brushing the bread slices
3 slices of smoked Bacon chopped into ¼ inch pieces
4 cloves of garlic minced
4 large shallots, halved and thinly sliced
½ teaspoon crushed red pepper flakes
Salt and Pepper
1½ cup dry white wine
3 Plum (Roma) Tomatoes Chopped
½ cup of fresh chopped flat leaf parsley
1 loaf of Italian or French Bread sliced thin


How it's done
Heat the 2/3 cup of olive oil in a large high rimmed skillet over medium high heat.  


Once it shimmers, add the chopped bacon and sauté, stirring often, until it begins to crisp and the fat starts to render, about 2 to 3 minutes. Stir in the garlic and shallots and cook until they become translucent, about 3 minutes. 


Stir in the red pepper flakes, season with a little salt and pepper and then add the mussels and the white wine. Cover the skillet and increase the heat to high. 


Cook until the mussels open, about 4 to 5 minutes. 


Use a slotted spoon to transfer the mussels to a large bowl, discarding any that do not open.


Continue to simmer the liquid until it is reduced by half, about 10 minutes. Turn off the heat and stir in the chopped tomatoes and parsley. 


Next remove the mussels from the shells and toss them in skillet with the tomatoes; season to taste with salt and pepper and set aside.


Meanwhile preheat the oven to 400°, brush the bread slices with olive oil and toast in the oven.  


To serve, spoon the mussel mixture onto the toast and drizzle with a little olive oil.


Just one note, if you ever wondered how the Wright Brothers felt on that fateful day at Kitty Hawk, then make this and feel your culinary inventor soar.

  
Spicy Baked Cherrystone Clams with a Parmesan Crust Serves 6 to 8 for Appetizers or me when I just tested this recipe...there was no one around... Hey Judge Judy don't judge me until you walked a mile in my Spanx. I guess drinking alone is off limits as well... don't choke on your Hallo!


Ingredients
4 tablespoons olive oil
4 shallots, peeled, finely chopped
1 good pinch of crushed red pepper flakes
1 dozen Cherrystone Clams (these are the larger ones) shucked and the meat coarsely chopped (Reserve 12 shells...give the other 12 away as holiday ashtrays... I hear smoking is making a comeback
4 Roma (Plum) Tomatoes seeded and chopped
12 Basil leaves chiffonade (stacked and cut into thin Ribbons crossways)
6 or more tablespoons of Panko Bread crumbs
6 tablespoons of grated parmesan cheese


How it's done
Preheat the oven to 425° degrees.


Heat 3 tablespoons of the olive oil in a medium skillet and sauté the shallots over a medium-high heat for about 2 minutes.


Add the chopped clams, crushed red pepper flakes and tomato and cook for 3 to 4 minutes. 


Season the mixture to taste with salt and pepper and remove skillet form heat.  


Stir in the basil, adjust seasoning, and set aside


Meanwhile place the Cherrystone shells onto a baking tray and spoon the clam mixture into the shells. 


Sprinkle over the panko and parmesan. 


Lastly drizzle the clams with the remaining tablespoon of olive oil and bake for 10 to 12 minutes or until lightly browned.

 

Serve with lemon wedges and hopefully you'll have better luck than me finding dinner mates who don't hold you in contempt for just being  yourself... I mean really, you've never had a sherry to calm your nerves... 9:00 in the morning... there's that look again.


CLICK HERE for the 7 Fishes Christmas Eve Dinner

 

Mark Drabach

President

mark@metroseafood.com

 

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