Caffeine is not Harmful

April 17, 2018

Good morning to all of our beloved friends and who, like me, might be starving for more positive stories amid today's grotesquely salacious news feed.

 

For the record, I usually wake up starving probably because of my supremely athletic metabolism or maybe it's just the fact that I need a certain amount of calories to maintain this robust Half-Lebanese physique.


Either way, I'm just looking for that single "Peanut M&M Story" every once in a while to satisfy my humanity Sweet Tooth and balance out my intellectual diet of mostly bitter greens and Lemon rinds. Well, thankfully to my Google News feed I found it. That's right my caffeinated compadres, new research in the Journal of the American College of Cardiology suggests that caffeine is not harmful to the heart, as it has previously been suggested, and may actually be good for it. Boom, I'll take an Organic Sumatra big enough for me to wade in Barista Dude. 


Now of course, I didn't read the entire article because, even though I was hyped up on my third cup of Joe, I did get a little sleepy when it went into the "Science" stuff of the piece. You know what's good with a well-made Cappuccino, a spoonful of blissful ignorance. Hey, I'm just trying to glean the positive spin today so please save your judgement for those who take their caffeine in the form of Energy Drinks. Besides tasting like radiator fluid the article did warn that those drinks do contain ingredients like guarana, sugar and ginseng...isn't guarana bat dung? Well as far as I'm concerned this is positive news and the fact that I distilled this three page article into one sentence should show you just how desperate I am to hear something good once and awhile. 


Now should you want to create your own Positively Delicious News story then check out today's flavorful recipes featuring Roasted Flounder Over a Baby Kale Caesar Salad with Crispy Chickpea Croutons & Seared Scallops over a Pesto Couscous. I can see the headline now "Family Eats Together and Finds Love by the Forkfuls." By the way, that's also the name of my new podcast.


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 


"California" Salmon Burger 
(Dude, This Burger is the Bomb)
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 


Grilled Tilapia Fajitas (2)
Grilled Fajita Spiced Tilapia Fillet on Grilled Flour Tortillas (2) with Seared Sweet Peppers and Onions, Avocado with Chipotle & Baja Sauce
With a Choice of Soft Drink**
$9


Metro's Classic Catfish "PO-BOY"
Cornmeal Crusted Catfish with Lettuce, Tomato, Sliced Pickle, and Remoulade Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*
$9


Metro's "Italiano" Oyster Roll
Italian Herb Crumbed Oysters, Lettuce, Tomato and Red Onion with Oil and Vinegar and Italian Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*
$9


Grilled Baja Halibut "Health" Wrap
Grilled South West Wild Atlantic Halibut with Lettuce, Avocado, Roasted Veggies, Fresh Salsa and Baja Sauce
Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$11


Tuscan Grilled Arctic Char Over Roasted Veggies Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


Metro's Own Crab Cake Roll
Golden Lump Crab Cake With Lettuce, Tomato, Tartar and a Touch of Hot Sauce on a Ciabatta Roll
With a choice of Soup*
$8


Metro's Grilled Shrimp "Gyro" 
Grilled Middle Eastern Spiced Wild Shrimp With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita
With a choice of Soup*
$10


Metro's Rock Shrimp Love Roll (Comes With A Delectable Hug ♥)
Panko Crusted Rock Shrimp with Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Bag of North Fork Chips
With a Choice of Soup*
$9


Grilled Pesto Sea Bream (Dorade) over our Classic Caesar Salad
With a Choice of Soft Drink**
$12


Grilled Basil Balsamic Sea Bass Fillet over a Mixed Field Green Salad-SUPER HEALTHY!
With a Choice of Dressing (on the side)
With Choice of Soft Drink**
$10


Grilled Miso Glazed Black Cod Roll---(Where's my Kimono?)
Grilled Miso Glazed Black Cod (Sablefish) with Tomato and Asian Slaw on a Fresh Baked Soft Roll
With a Choice of Soup*
$10


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


(For those who don't love Fish but LOVE the People that do)
Grilled Chicken "GYRO"
Grilled Middle Eastern Seasoned Chicken with Lettuce, Tomatoes, Onions and Tzatziki Sauce on a locally baked Pita-With a Bag of North Fork Potato Chips
With a Choice of Soft Drink**
$9


**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:
Jonah Crab Meat 
Golden Tilefish  
Live Sea Urchin (UNI)
Hake  
Skate 
Black Sea Bass (Long Island)
Fluke 
Day Boat Sea Scallops  
Maine Steamers  
Nova Scotia Halibut
Monkfish
Grey Sole
Cod 
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:                  
Madia (Japanese Sea Bream)
Sardines (Greece)
Dover Sole (Spain)
Turbot (Spain)
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:
Soft Shell Crabs (let the feast begin)
Pompano 
Shad and Shad Roe 
American Red Snapper
Red Grouper 
Rock Shrimp
Blue Claw Crabs (In the Freezer, Ready For Sauce)
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: 
Rain Forest Tilapia 
Arctic Char (Iceland)
Catfish 
Organic Scottish and Norwegian Salmon
Prince Edward Island Mussels
Local Musky Hatchery Rainbow Trout
Large Maine Mussels


From the Pacific Northwest:
Live Dungeness Crabs
Black Cod (Sablefish) 
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
Oysters


West Coast:
Kumamotos (Ca)
Sunset Beach (Wa)
Totten Inlet (Wa)


East Coast:
Fishers Island (NY)
Village Bay (NB Can)
Pemaquid (Me)
Wellfleets (Mass)
Blue Points (Conn)
Chathams (Mass)
Glidden Point (Me)
Ichabod Flat (Mass)
Puffer Petite (Mass)
Highbar Harbor (NJ)
Island Creek (Mass)
Rocky Nock (Mass)
Row 34 (Mass)
Bay View (Mass)
Fin De La Baie (NB Can)
Lucky Lime (PEI)
Moonshoal (Mass)


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...Kumamotos (Ca)
Sunset Beach (Wa)
Totten Inlet (Wa)


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


Roasted Flounder Over a Baby Kale Caesar Salad with Crispy Chickpea Croutons Serves 4
This recipe might look complicated but keep in mind this is the whole meal little chef. Seriously, this is the whole Kit and Caboodle, the Whole Shebang, the Full Monty...okay, that just got silly, now let's cook.


Ingredients
For the Flounder
4 Flounder fillet 6 to 8 ounces each
Olive oil for brushing the pan
4 tablespoons of unsalted butter softened
The juice of 1 lemon
2 small garlic cloves minced very fine
Salt and Pepper


For the Crispy Chickpea Croutons
1-14 ounce can chickpeas, rinsed and drained (The Lebanese Chickpeas at Metro are super crunchy)
2 tablespoons olive oil
Salt and Pepper
For the Caesar Salad
The juice of lemon, perhaps the free lemon you just got at Metro
3 tablespoons extra virgin olive oil
1 small clove of garlic minced fine
Salt and Pepper
1-5oz Bag or Container Baby Kale
1/2 cup Grated Romano Cheese


How it's done
Line a baking sheet with aluminum foil and place the chickpeas in the pan. Toss the chickpeas with the olive, salt and pepper and roast for 10 to 12 minutes until the chickpeas begin to get crispy: take out of oven and set aside.


Next, place the flounder fillets flesh side up (note: fold the thin tail end under the fillet to have an even thickness), on a lightly oiled baking pan (not a glass dish) season the fillets with little salt and pepper. 


Now combine the softened butter with the lemon juice and garlic and season to taste with a little salt and pepper. 


Slather the butter mixture over the fish and bake in the oven for 10 to 12 minutes or until the fish is just opaque when fork tested.


Meanwhile combine all of the Salad ingredients in a large bowl and toss; season to taste with salt and pepper and toss in the chickpeas.


To serve, divide the salad among four plates and top each with your perfectly roasted fillets. For those of you who are interested, I should have my Pan Roasted Kit and Caboodle recipe completed by next week's email.

   
Seared Scallops over a Pesto Couscous Serves 4
What do you get when a Half-Lebanese Fishmonger marries a Gorgeous Sicilian Woman...Amazing meals and constant trips to the gym to fight off your double chin.
Let the fusion feast begin.


Ingredients
For the Scallops
1½ to 2 pounds of Sea Scallops of course you want to use "Dry" unprocessed Scallops...funny, that's the only kind you get at Metro
Salt and Pepper
2 tablespoons of olive oil divided
2 tablespoons of unsalted butter divided
The juice of 1 lemon
¼ cup dry white wine


For the Pesto Couscous
2 teaspoons of olive oil
1 clove of garlic minced fine
2 cups of boiling Fish or Vegetable stock; you will only need 1½ cups but I don't want you to boil it down too much (no worries, Metro makes both for you)
1 cup of Couscous
3 tablespoons of your favorite pesto...Yes, Metro has one that could be your new Fav
4 tablespoons of fresh chopped basil divided
Salt and Pepper


How it's done
Pat the scallops dry with paper towels and season both sides with salt and pepper.


In a large heavy non-stick skillet, heat 1 tablespoon of the olive oil and 1 tablespoon of the butter over medium high heat. 


When hot, sear half the scallops in the pan (do not overcrowd) and cook, not moving the scallops, until browned, turning once about 2-3 minutes on a side; transfer the scallops to a warm platter and repeat with the remaining olive oil and butter, until you have finished the scallops.


Add lemon juice and white wine to the skillet, and cook, scraping up any browned bits, until just thickened, about 30 seconds and remove from heat.


Meanwhile, while the scallops are cooking heat the olive oil in a medium saucepan over medium high heat and sauté the garlic for 1 minute or until fragrant. Add the couscous to the pan and sauté for 1 minute. 


Next, add the pesto, 2 tablespoon of the basil and 1½ cups of the boiling stock to the pan and season with salt and pepper; cover and take off the heat to absorb for 10 minutes.


To serve, fluff the couscous and adjust seasoning if necessary and transfer the couscous to a serving platter. Top with the scallops and drizzle over any pan juices. Garnish with the remaining basil. I know what you're thinking...What is my next romantic fusion?


Perhaps a Thai Hungarian stuffed Napa Cabbage? Wow, I like where your head is.


EAT FISH LOVE LONGER!
 

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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