Metro Seafood Photo Recipe Competition

October 30, 2018

Good morning to all of our beloved friends and clients. I sincerely hope you all know how much we appreciate all of the food photos and family recipes you send us every week.

 

And it is these folks that I would like to put a spotlight on today. Go ahead, take a deep "Broadway" like bow and drink in the adulations of your family, friends and random dinner-mates. Keeping in mind you are not on the Great White Way, so your fans might not be tossing up the tradition but instead opt for toasted garlic croutons to show their love and gratitude for your culinary performances. Seriously, to all of the Little Chefs and Home Cooks out there...Thank you...Thank you...Thank you for your ability not only to feed your clan but provide a haven of delectability for them to come home to every night. Whether it's a week night one pot dish or an elegant Saturday night dinner party, you continuously never cease to bring the down the house with your tasty kitchen show. And please let's not leave out those who do not cook on a regular basis but still manage to express their talents and passion with one night only performances that the New York Times said..."I ate until I cried...Lick the Plate is a must see show." 

 

So check this out, although I would love to taste your dishes I think I have come up with the next best thing. Starting tomorrow and running until next Sunday November 11th we are going to have a Metro Seafood Photo recipe competition. Just send us a photo (including the recipe) of your favorite seafood creation (Seafood based, it can have some meat i.e. Paella). SEND PHOTOS AND RECIPES to lobsterman@metroseafood.com

 

These do not have to be original recipes, just any dish you make that shows off your inner Little Chef. We will base the judging on how hungry it makes our half-Lebanese fishmonger along with creativity and of course any photos of sated dinner guests (feel free to send more than one picture of your dinner). Now here comes the great part, the winner will Win a $100 GIFT CARD FROM METROPOLITAN SEAFOOD & GOURMET (THIS AIN'T NO JOKE). So have fun, send us your photos and know that we at Metro adore all of you Home Chefs and cherish the fact your trust us with your Piscivorous needs.

 

Should you want to try a couple of comforting recipes may I suggest today's original recipes featuring Seared Scallops, Mushroom and Pea Pasta & Shrimp Penne "Carbonara". As always, thank you for your time, kindness and patronage.


Thanksgiving Foodie Alert!
We Have Begun 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 11/18 9-4 pm
Mon 11/19 9-2 pm
Tues 11/20 9-7 pm
Wed 11/21 9-7 pm
Thur-Thanksgiving-Closed
Fri-Sat 11/23-11/24 9-7pm
Sunday 11/25 9-4 pm


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 Ahi Tuna Taco Burgers (2)
Garlic Lime Ahi Tuna Burger with Shredded Lettuce, Pico Di Gallo and Chipotle Aioli on a Grilled Flour Tortilla (2)
With Our House Pickled Jalapeños and Red Onion on the Side
With a Choice of Soup*
$10


The Mediterranean Organic Salmon "Health Wrap" 
Grilled Lemon Herb Organic Salmon with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread
With a Choice of Soup* 
$10


The Soon To Be Famous" Snapper Roll
Cornmeal Crusted Snapper Fillet with a Corn and Black Bean Salsa with a Lime Baja Sauce on a Toasted Ciabatta Roll
With a Choice of Soup*
$9


The Metro Turbot "Picnic Roll"  
(Makes you want to have a beer at work...but don't)

Panko Crusted Fresh Turbot Fillet With Tomato, Cole Slaw and Spicy Mayo on a Toasted Ciabatta Roll  
With a choice of Soup*
$10


Metro's Grilled Halibut "Caesar Wrap"
Grilled Lemon Basil Halibut with our House Caesar Salad Wrapped in Lebanese Flat Bread
With a Choice of Soup*
$11


Grilled Lemon Herbed Sea Bream (Dorade) Over Classic Caesar Salad
With a Choice of Soft Drink**
$12 


Metro's Grilled Mahi Tacos (2)
Grilled Lime Garlic Mahi Fillet with Shredded Cabbage, Our house Pico de Gallo and Baja Sauce on 
(2) Flour Tortillas with Our House pickled Jalapeños and Red Onions on the side 
With a choice of Soft Drink** 
$10


Soft Shell Crab Roll (CRABTASTIC!)
Lightly Breaded Soft Shell Crab With Lettuce, Tomato and Tartar Sauce on a Fresh Baked Soft Roll
With a Choice of Soup*
$10

 
Metro's South West Scallop Pita Wrap
Panko Crusted Sea Scallops With Lettuce, Red Onion, Tomato, Avocado and a Chipotle Aioli on a Locally Baked Pita
With a Choice of Soup*
$10


Grilled Tuscan Spiced Sea Bass Over Roasted Vegetables and Our House Saffron Rice
With the Choice of Soup*
$10


A Classic Catfish PO-BOY
Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Choice Soup*
$8


The Oyster "Lust" Roll 
Panko Crusted Plump Oysters With Lettuce and Tartar Sauce on a Fresh Baked Soft Roll 
With a Choice of Soup* 
$10


Grilled Pesto Day Boat Sea Scallops Over a Mixed Field Green Salad (Choice of Dressing)
With a Choice of Soft Drink**
$10


(For those Folks who love fish eaters but not fish)
The Chicken "Caesar Wrap"

Panko Crusted Chicken Breast with our House Caesar Salad Wrapped in Lebanese Flat Bread
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, Gazpacho, Lobster Bisque AND Chicken Rice 
All Soups Lovingly Made In-House

 

Today's Fresh Fish Selections
 

From the North: 
Blackfish (Tautog)
Jonah Crab Meat (Sweety Meaty)
Grey Sole (New Bedford)
Swordfish 
Hake 
Swordfish 
Black Sea Bass
Fluke (Sushi Grade)
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)
Ahi Sushi Grade Tuna 
Mahi 
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:
FRESH FLORIDA STONE CRAB CLAWS!
Red Grouper 
American Red Snapper
Pompano 
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:
LIVE Dungeness Crabs 
Wild Alaskan Troll King Salmon 
Wild Alaskan IVORY Salmon (Butter)
Black Cod (Sablefish)  
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)
Wellfleets (Mass)
Raspberry Point (PEI)
Glidden Point (Me)
Moonshoal (Mass)
Spring Creek (Mass)
Belon (Me)
Saquish (Mass)
Fire Island (LI NY)
Beach Point (Mass)
High Bar Harbor (NJ)
Rose Cove (NJ)
Wildling Bastard (NJ)
Row 34 (Mass)
Ichabod Flat (Mass)
Damsels In Distress (ME)
These are Wild!
Fishers Island (NY)


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 


Seared Scallops, Mushroom and Pea Pasta Serves 4
By a show of hands...who needs a hug? Yep, just as I suspected, we all do. Well you are in luck little chef this gorgeous recipe will not only deliver a culinary hug to you and your dinner mates but will also come with a gentle back rub and a slightly inappropriate ear nibble.


Ingredients
1 pound of "Dry" Sea Scallops (Dry Scallops are just an untreated product not processed with preservatives)
14 ounces of Penne Pasta
1 cup of fresh or frozen peas
4 tablespoons of olive oil divided
Salt and pepper
2 cloves of garlic minced fine
2 shallots minced fine
8 ounces of sliced mushrooms (your favorite will do)
½ cup of white wine
½ cup of fish or chicken stock (don't fret Metro makes both, it's in the freezer with the king crab legs)
3 ounces freshly grated Parmesan or Romano cheese, plus additional for serving
The juice of half a lemon or more to taste


How it's done
In a large pot of salted boiling water, cook pasta according to package directions.

 

One minute before the pasta is finished cooking, add peas. Drain, reserving 1 cup pasta water, and return to pot.


Meanwhile heat 2 tablespoons of olive oil over medium high heat in a large heavy skillet. 


Season the scallops with salt and pepper and when the oil is almost smoking, sear the scallops for 2 minutes per side (don't move the scallops around, let them get good color).

 

Transfer the scallops to a plate to rest.


Add the remaining olive oil to the skillet and when hot, sauté the shallots for about 2 minutes and then add the garlic and cook for about 1 minute or until fragrant.


Next, add the mushrooms the skillet with a good pinch of salt and pepper and cook until tender, about 3 or 4 minutes.


Next, deglaze the skillet with the white wine and let it reduce by half. 


Finally, add the stock to the skillet and let it come to a boil; adjust the seasoning of the sauce with salt and pepper and add the scallops back to the skillet.

 

Bring the pasta and peas back to the skillet and let it heat through. Remove the skillet from the heat and toss in the parmesan cheese and lemon juice; adjust seasoning if necessary. 


To serve, turn the skillet out to a large pasta bowl and get ready for a full body (no neck bending) delectable hug. Could you drizzle over a little more olive oil to taste? Could you use an ear nibble with that hug? Uuuh...yeah.


Shrimp Penne "Carbonara" Serves 4 to 6...or 2 if I am one of your dinner guests
What does is eating healthy mean to you? For me, it means not eating processed foods whose ingredients are harder to pronounce then the top sir names of Belarus. Come to think of it, Belarus is not that easy to pronounce also. Okay, this dish is not "light" but damn, it is delicious and, I would say, "healthy-ish".


Ingredients
1 pound of medium shrimp peeled and deveined with the tails removed
Salt and Pepper
2 tablespoons of olive oil divided
¾ pound of Penne or any short pasta that makes you feel lovely
2 large egg yolks
½ cup heavy cream...this is no time to reach for the fat free...we are making a quilt, not a windbreaker.
4 slices of thick bacon cut into ½ inch pieces
2 cloves of garlic, thinly sliced
1 cup of baby spinach, coarsely chopped
¼ cup (oil packed) sun dried tomatoes cut into strips
1 cup freshly grated Parmesan cheese, plus more for serving
Pinch of freshly grated nutmeg


How it's done                  
In a large pot of boiling salted water, cook the pasta until just al dente; drain, reserving a ½ cup of the pasta cooking water.


Meanwhile, whisk the egg yolks and cream in a small bowl and set aside


Next, season the shrimp with salt and pepper and heat 1 tablespoon of the olive oil in a large skillet over medium high heat.

 

When the oil is very hot, cook the shrimp for 2 minutes and then transfer to a plate (the shrimp will not be cooked all of the way).


In the same skillet add the bacon and cook, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute. 


Add spinach cook till wilted.


Add the shrimp and any plate juices back to the skillet and cook for 2 more minutes or until the shrimp is just opaque when knife tested.


Add the pasta to the skillet. Cook over low heat, tossing, until coated. Slowly add the reserved pasta cooking water, beaten egg yolks and sun-dried tomatoes.

 

Toss until coated with a creamy sauce, about 1 minute (do not let come to a simmer or your eggs will scramble).


Finally, take the skillet off the heat and add the Parmesan and the nutmeg; season to taste with salt and pepper.


To serve, transfer your creation to a large pasta bowl and garnish with more grated cheese.


Oh by the way, if anyone out there still thinks that seafood and cheese are never to be served together, I have but one thing to say. Please let me hug the hate out of you.

 

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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