Good morning to all of our beloved friends and clients and may I wish you all a belated Happy October. While perusing my google news feed this morning and diligently searching for any news that did not involve politics, I stumbled upon the news title "Is fasting the fountain of youth?"
Apparently, in the past year and a half, Keith Taylor and his wife have adopted a lifestyle that includes fasting on a regular basis. "For six days per week we don't eat until around 5 pm, but eat as much as we want and whatever we want from 5 pm until we go to bed." Now while some studies show that in Mice, this eating regiment does promote a healthier Mouse then those who were allowed to continuously feed but I think they are leaving out a very important factor that cannot be applied to the rodent study. Of course, I am talking about the horrific condition scientists refer to as"Hangry."
Now, should you decide not to feed a mouse for 10 hours he or she just gets a little jumpy and may lay down in some wood shavings and "nap attack" that hunger until an eager lab worker decides to sprinkle some pellets into the cage and watch these "lab rats" devour their meal. By the way, this worker also has a mustard stain on his lab coat and orange finger tips from his "Cheetos" binge just moments before feeding time. But I digress and although I do believe some folks may experience some benefits from this practice (not the Cheetos, the fasting) I for one have given this a try and experienced such blind Hanger that I tiptoed on the edge of homicidal thoughts. Case in point, one Monday (on my day off) I decided to try an intermittent fast and although the first couple of hours seem to be going fine, by hour 8, things started to go downhill swiftly. At approximately 4:00 PM a perfectly lovely UPS worker knocked on my door to deliver a package, which required a signature. At this point in the day, my pangs of Hanger seemed to go off the charts and the thought of paint chipsstarted to sound appetizing. Well as I opened the door to receive the package I knew that I was in a fragile state and I had to remove myself from this poor innocent man. He again, insisted that I sign for the package and after about a minute I snapped. The next thing I saw was this poor man pulling a stylus out of his thigh. I could not apologize more but thankfully this kind gentlemen did not press charges and did hand me his granola bar to ease my Hangerous condition. Well, that's my story and I guess I would rather spend a little less time on this planet and eat what I want when I want.
Now should you decide to want to eat something fabulous this week, may I suggest today's recipes featuring Jumbo Shrimp in a Lemon Cream Sauce & One Pan Roasted Arctic Char with Potatoes and Broccoli with a Honey Garlic Glaze. They are both super easy and are guaranteed to ward off the dreaded condition of Hanger.
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 Bistro Tuna Burger Grilled Garlic Herbed Ahi Tuna Burger with Mixed Field Greens, Caramelized Onions, Tomato and Basil Aioli on a Toasted Roll With a Choice of Soup* $10
Shrimp Ceviche Over a Mixed Field Green Salad Served with a Tomato Aioli Drizzle and Fresh Made Tortilla Chips With a Choice of Soup* $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 Blackened Swordfish Pita Wrap Spicy Grilled Atlantic Swordfish with Romaine Lettuce, Roasted Veggies and a Cayenne Aioli on a Locally Baked Pita With a Choice of Soup* $10
California Salmon "Health Wrap" Grilled Lime Garlic Organic Salmon with Mixed Field Greens, Avocado, Seared Veggies and Spicy Mayo on Lebanese Flat Bread With a Choice of Soup* $10
Metro's "Hold Me Closer" Tilapia Pita Wrap Italian Crusted Tilapia Fillet with Mixed Field Greens, Tomato, Red Onion and a Basil Tartar Sauce on a Locally Baked Pita With a Choice of Soup* $9
Metro's Soft Shell Crab Tacos (2) "Crabgasmic" Lightly Breaded Soft Shell Crabs on Flour Tortillas (2) with Shredded Cabbage Pico De Gallo & Baja Sauce With our House-Made Pickled Jalapeno Peppers and Onions (on the side) With a Choice of Soft Drink** $10
Lemon Basil Nova Scotia Halibut Pita Wrap Grilled Lemon Herbed Halibut With Mixed Field Greens, Seared Veggies and Basil Aioli on Locally Baked Pita With a Choice of Soup* $10
Pan Seared Shrimp Burger Tequila Lime Guacamole Tortillas (2) Ay Caramba! Our House Shrimp Burger with Romaine Lettuce, Guacamole and a Tequila Lime Aioli on Grilled Tortillas (2) With a Choice Soup* $10
Metro's "Kick @$$" Catfish Roll Spiced Cornmeal Crusted Wild Catfish with Lettuce, Tomato and Pickled Jalapeño Aioli on a Fresh Baked Soft Roll With a choice of Soup* $8
Metro's Grilled Mahi "Gyro" Grilled Middle Eastern Spiced Mahi Fillet With Lettuce, Tomato, Red Onion and Tzatziki Sauce on Fresh Pita With a Choice of Soup* $10
Miso Grilled Snapper Over a Mixed Field Green Salad With a Choice of Dressing With a Choice of Soft Drink** $10
Pesto Grilled Sea Bream (Dorade) Over Classic Caesar Salad With a Choice of Soft Drink** $12
(For those Folks who love fish eaters but not fish) Metro Holy Shipmate Buffalo Chicken Wrap Buffalo Style Chicken Tenders with Romaine Lettuce and our House Blue Cheese Dressing on locally baked Pita With a Choice of Soup* $9
**Soft Drink Choices for Specials Coke, Diet Coke, Sprite and Water *Soup Choices-Manhattan or New England Clam Chowder, Gazpacho, Lobster Bisque AND Chicken Rice All Soups Lovingly Made In-House
Today's Fresh Fish Selections
From the North: Jonah Crab Meat Jonah Crab Claws Hake New Bedford Grey Sole Swordfish Black Sea Bass Georges Banks Flounder Skate Day Boat Sea Scallops Maine Steamers Nova Scotia Halibut Monkfish Cod Nova Scotia (Hard Shell) Lobsters 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) Mahi UNI (Maine) Sushi Grade Ahi Tuna Dover Sole (Spain) Turbot (Spain) Carabineros (Spanish Red Shrimp) Hamachi (Yellow Tail) 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: Golden Tilefish American Red Snapper Red Grouper Soft Shell Crabs (it's almost over) Rock Shrimp Blue Claw Crabs Call for the Weekend to order Fresh Jumbo Lump Crab Meat Fresh Lump Crab Meat Special Crab Meat Blue Crab Cocktail Claws with Horseradish Sauce
From Sustainable Seafood Sources: 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: Black Cod (Sablefish) Wild Columbia River King Salmon Wild Coho Salmon Fresh Plump Shucked Washington State Oysters Jumbo King Crab Legs Jumbo Snow (Opilio) Crab Legs Manila Clams 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: Kumamotos (Ca) Totten Inlet (Wa) Sunset Beach (Wa)
East Coast: Blue Points (Conn) Beau Soleil (NB Can) Wellfleets (Mass) Lucky Lime (PEI) Island Creek (Mass) Glidden Point (Me) Howland's Landing(Mass) Moonshoal (Mass) Spring Creek (Mass) Seven Bridges (NJ) Pemaquid (Me) Puffer Petite (Mass) Peters Point (Mass) Fishers Island (NY) Cape May Salts (NJ) Belon (Me) Saquish (Mass) Sloop Point (NJ) Beach Point (Mass) Rocky Nook (Mass)
I DARE YOU TO FIND A NICER OYSTER SELECTION!
METRO LETS YOU GET YOUR OYSTER ON! IN A VERY SUSTAINABLE WAY...
Clams: Maine Steamers Little Neck Clams (RI) Top Neck Clams (Conn) Cherrystones (RI) Fresh Chopped Clams
Today's Featured Recipes Created With Love for You...
Jumbo Shrimp in a Lemon Cream Sauce Serves 4 Lovely, elegant, sultry and that's just the words they are going to use to describe you little chef. That said this easy weeknight delight is something you can serve even to your most haughty guests. Now let's turn on the stove and make some Lovely.
Ingredients 1½ to 2 pounds of Jumbo Shrimp peeled and deveined with the tails left on...Metro does this free of charge, just call in advance. 1 tablespoon olive oil 2 tablespoons unsalted butter 2 cloves garlic minced 2 cups of Fish Stock; stop panicking, Metro makes this for you The juice of 1 lemon ¼ cup of heavy cream Salt and Pepper 1 lemon sliced thin; Thank Cod for the Metro free Lemon program ¼ cup or more of fresh chopped flat leaf parsley
How it's done Place the shrimp in a shallow bowl or pie plate and toss with a good pinch of salt and pepper.
Next heat the olive oil over medium high heat in a large non-stick skillet.
When the oil is hot and shimmering, sear the shrimp for about 1 to 2 minutes per side or until the shrimp are almost cooked; transfer the shrimp to a platter (if your skillet is not large enough you can do in batches).
Add 1 tablespoon of the butter to the skillet and sauté the garlic for about 1 minute.
Add in fish stock and lemon juice into the skillet and scrape up the brown bits from the pan. Bring the stock to a boil and cook for about 5 to 6 minutes, reducing liquid to about half; season to taste with salt and pepper.
Bring the shrimp and any plate juices back to the skillet and let the shrimp cook for 1 more minute or until opaque when knife tested.
Remove the skillet from the heat and swirl in the butter.
Finally add in the heavy cream and gently stir in until incorporated into the dish and adjust seasoning if necessary.
The serve, transfer the shrimp to a shallow pasta bowl and garnish with the lemon slices and chopped parsley.
Did you just "sultry" a lovely meal in under 30 minutes little chef? That's a hard Meow and yep, you did.
One Pan Roasted Arctic Char with Potatoes and Broccoli with a Honey Garlic Glaze Serves 4 Can one little chef make a complete dinner in under 1 hour only using one pan and sheer desire? Will your new nickname be "One Pan Wonder?" That is a full throated yes on both accounts.
Ingredients 4 Arctic Char fillets 6 to 8 ounces each with the skin on and scaled 1 pound of fingerling potatoes cut in half long ways 1 Sweet potato peeled and chopped into the same size pieces as the fingerlings 2 small heads of Broccoli, chopped 2 tablespoons of olive oil divided Salt and Pepper
For the Honey Garlic Glaze 2 tablespoons of Olive Oil 2 tablespoons of unsalted butter melted 2 tablespoons Honey 1 tablespoon of brown sugar 2 cloves of garlic minced fine 1 tablespoon of Dijon or Stone ground Mustard ½ teaspoon of each dried Basil and dried Oregano Salt and Pepper
How it's done Preheat your oven to 400° degrees
In a small bowl whisk together all of the ingredients of the Honey Garlic Glaze; season to taste with salt and pepper and set aside.
Place your potatoes on a rimmed baking pan and toss with 1 tablespoon of the olive oil and salt and pepper.
Brush the potatoes with the Honey Garlic glaze (reserving 2 tablespoons) and place in the oven to roast for 20 minutes.
Next, place the broccoli in a bowl and toss with the remaining olive oil, salt and pepper and set aside.
Season the Char fillets with salt and pepper and let rest at room temperature while the potatoes are cooking.
When the 20 minute timer goes off, add the broccoli to the baking pan and place back in the oven to roast for about 7 minutes.
Finally remove the pan after 7 minutes and place the Char fillets on top of the vegetables.
Brush the remaining Honey Garlic Glaze over the fish and place back in the oven to roast for 15 to 18 minutes or until the fish is just opaque when fork tested.
To serve, transfer the fillets to a large serving platter and arrange the vegetables around the fish. Garnish with lemon wedges and please know that the name "Skillet Slayer" has already been trademarked by me, so don't even think of using it unless you are prepared to pay me royalties.
EAT FISH LOVE LONGER!
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