WE ARE OPEN DURING OUR PARKING LOT CONSTRUCTION! AND EASTER FEAST RECIPES

April 16, 2019

WE ARE OPEN DURING OUR PARKING LOT CONSTRUCTION!

 

Good morning to all of our beloved friends and clients and as you may know we are undergoing a major parking lot enhancement these last couple of weeks and things are moving well...kind of good.


Don't get me wrong I am completely stoked about picking up four times the amount of parking spaces we had before but yesterday when they were tearing up the front lot (Mondays we are closed) they informed me at the end of the day that the only entrance way to be open today would be our New Entrance Way on COKESBURY ROAD. My first thought was of course, What the #*!@ did you just say? And then proceeded to say you *%#@&!$ #@*%!#$ and then I immediately dropped my afternoon coffee and threw myself in front of a Steam Roller but unfortunately it was out of gas and the men working on the parking lot were laughing so hard I believe one of them might have had a little accident. I took that embarrassing moment as my sweet revenge but after a while I started to calm down by using the ancient Taoist breathing techniques coupled with a large glass of scotch. Hey, don't judge me, it was my day off. I promise this will only be for today and we will have the lot functional before Passover and Easter Weekend. Speaking of the Holidays, we will be open every day this week and be closed on Easter Sunday. We are still taking order for everything you will need for your Easter Feast except for Ham and Lamb.


Also, I have created a couple of Party Starter recipes for you today that will surely set the tone of delectability featuring Stuffed Littleneck Clams with Thyme and Tomatoes   &   Old Bay Crabby Deviled Eggs. Thank you sincerely for all of your support through our construction...It means the world to us.


LET THE EASTER FEAST BEGIN!


Metropolitan Seafood & Gourmet is proud to be a part of our Friends and Clients Easter Celebration... Sure, we Don't have Lamb or Ham but we do have Shrimp Cocktail, Sushi, Crab Claws, Clams Casino, Scallops Wrapped in Bacon, Oyster Rockefeller, Smoked Salmon, Smoked Fish and so very much more... please call and let one of our Seafood Specialists help you plan your menu.

 

HOLIDAY HOURS FOR THE EASTER WEEKEND
Friday 4/19 9:00AM TO 7:00PM
Saturday 4/20 9:00AM TO 7:00PM
EASTER SUNDAY-CLOSED
MONDAY-CLOSED


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 "All Hail Caesar" Tuna Burger
Grilled Garlic Herbed Ahi Tuna Burger with Shaved Romaine Lettuce, Tomato and Caesar Dressing on a Toasted Roll
With a Choice of Soup*
$11


The Mediterranean Organic Salmon "Health Wrap"  
Balsamic Herb Grilled Organic Scottish Salmon with Mixed Field Greens, Seared Veggies and Basil Aioli on Lebanese Flat Bread 
With a Choice of Soup*
$11


A Classic Catfish "PO-BOY"
Panko Crusted Spiced Catfish with Lettuce, Tomato, Pickle and Remoulade Sauce on a Soft Roll
With a Choice Soup*
$9


Metro's Mahi "Steak Sandwich"
Blackened Grilled Mahi Fillet with Sautéed Peppers Onions, Mushrooms and Spicy Mayo on a Toasted
Ciabatta Roll
With a Choice of Soup*
$11


Metro's Grilled Grouper Tacos (2) GET HEALTHY HOMBRE!
Grilled "Fajita Spiced" Grouper Fillet on Flour Tortillas (2) with Shredded Cabbage, Pico de Gallo and Baja Sauce and Our House Made Pickled Jalapeños and
Onions (On the Side)
With a Choice of Soft Drink**  
$9

 
The Turbot Charged "Love Roll" 
Panko Crusted Sweet Turbot Fillet Served with Lettuce, Tomato and Cayenne Aioli on fresh Baked Soft Roll 
With a Choice of Soup* 
$11


Thai Spiced Snapper Roll
Sweet Chili Lime Panko Crusted Snapper Fillet with Romaine Lettuce, Tomato and Sriracha Aioli on Fresh Baked Soft Roll
With a Choice of Soup*
$11


Grilled Pesto Locally Farmed Tilapia Over Our Classic Caesar Salad
With a Choice of Soft Drink**
$12 


Lemon Pepper Grilled Arctic Char Over a Mixed Field Green Salad
With a Choice of Dressing
With a Choice of Soft Drink**
$12


Metro's Classic Lobster Roll "Life is Sweet"
Traditional Lobster Salad served on a Toasted Soft Roll with Baby Field greens
With a Choice of Soup*
$20


Metro's Mexican "Torta" Soft Shell Crab Sandwich
Spicy Corn Meal Crusted Soft Shell Crabs with Lettuce, Tomato, Onion, Avocado and Pickled Jalapeños with Chipotle Aioli on a Fresh Baked Toasted Roll
With a Choice of Soup*
$10


Metro's Famous Rock Shrimp Tacos (2) 
Panko Crusted Rock Shrimp 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**
$9


Pan Seared Tequila Lime Wild Shrimp Over Black Beans Over Our House Saffron Rice
With a Choice of Soft Drink**
$10


(For those Folks who love fish eaters but not fish)
Metro's Almost Famous Chicken Tacos (2) 

Lightly Breaded Fresh White Meat Chicken 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**
$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: 
Walleye (Yellow Pike)
Grey Sole (New Bedford)
Pollack
Black Sea Bass
Hake 
Fluke (Sushi Grade) 
Jonah Crab Claws
Jonah Crab Meat 
Day Boat Sea Scallops "Dry" Jersey Pride
Maine Steamers  
Nova Scotia Halibut
Monkfish
Cod 
Skate 
Nova Scotia (Hard Shell) Lobsters 
Jumbo Maine Mussels
Baccala (Salt Cod) Needs to be soaked for 2 days
Fresh Squid (Yep, the Old Calamari)
Rhode Island Little Necks
Cherry Stone Clams
Top Neck Clams


From the Waters of the World:                  
Madia (Japanese Sea Bream)
Ahi Sushi Grade Tuna 
U-4 Head-On She Tiger Prawns (Nigeria)
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)
Crayfish Tail Meat
Conch Meat from Belize    

 

From the South:
Pompano
Live or Steamed Spicy Crawfish
SOFT SHELL CRABS HOT DAMN!
Rose Porgies
Yellowedge Grouper
Mahi 
Golden Tilefish 
American Red Snapper
Rock Shrimp 
Blue Claw Crabs Cleaned and ready for spaghetti 
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 
Certified Organic Creative King Salmon
Organic Scottish and Norwegian Salmon
Prince Edward Island Mussels
Local Musky Hatchery Rainbow Trout
Large Maine Mussels


From the Pacific Northwest:
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
GO SHUCKING CRAZY!
Oysters:


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


East Coast:
Blue Points (Conn)
Village Bay (NB Can)
Warren Cove (Mass)
Lucky Lime (NB Can)
Pemaquid (ME)
Ichabod Flat (Mass)
Beach Point (Mass)
Spring Creek (Mass)
Glidden Point (ME)
Fishers Island (NY)
Damsels in Distress (ME)
Pleasant Bay (Mass)
Rocky Nook (Mass)
Wellfleet (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 

 
Stuffed Littleneck Clams with Thyme and Tomatoes Serves 6 to 8 for a Party Starter or Me and You with a substantial hunger pang. I know that you might feel a little guilty that this recipe is so damn easy but hey little chef, there is no rule that delicious and easy can't live together on the same plate.


Besides, difficult and delicious don't always get along either. I once made a flambéed clam tartlet that tasted like seagull's breath. So, let's get our Easy Delish jam on.


Ingredients
24 little neck clams shucked on the half shell...this job will be lovingly performed by your Metro Seafood Specialist
¾ cup white wine
¼ cup olive oil
½ cup freshly grated Parmesan cheese
½ cup panko bread crumbs
6 tablespoons unsalted butter, melted
2 tablespoons of thyme leaves
Salt and Pepper
3 tablespoons of fresh chopped flat leaf parsley
2 Plum (Roma) tomatoes, seeded and chopped


How it's done
Place your half-shell clams on a rimmed baking pan and preheat the oven to 450° degrees.
In a small bowl, mix together the parmesan, panko bread crumbs, butter and thyme with a good pinch of salt and pepper and adjust seasoning if necessary.


Next drizzle the white wine and olive oil into the clams and spoon the stuffing mixture evenly on top of the clams. Place the clams in the oven and bake for 10 to 12 minutes or until golden.


To serve, transfer the clams to a serving platter and drizzle over any pan juices. Finally garnish with the chopped tomatoes and parsley and let the E&D jam begin.


Oh by the way, if you want to make it a Slow Sexy Jam, don't be afraid to bring a loaf of crusty bread to the table to sop up any plate juices...Mic Drop!


Old Bay Crabby Deviled Eggs Serves 10 to 12 Stone Cold Old Bay fans
Do you need to put fresh Lump Crab Meat into your Deviled Eggs? Do men really need to wear a tie with a suit? And why do you kiss your aunt differently then you kiss your betrothed? You get the point...now let's make that culinary kiss sexier.


Ingredients
12 large eggs
1/3 cup mayonnaise
2 teaspoons Dijon mustard
3 tablespoons heavy cream, plus more as needed
1½ to 2 teaspoons Old Bay Seasoning
1/2 teaspoon ground black pepper
1/4 teaspoon sweet paprika, plus more for garnish
½ to ¾ pound of Fresh Lump Crabmeat
2-3 tablespoons of thinly sliced scallion greens for garnish


How it's done
Place the eggs in a large pot and cover with cold water by at least 2 inches. Bring the water to a boil, and then remove the pot from the heat and cover. 


Let stand for 12-15 minutes and then transfer to an ice bath to stop the cooking process.


Peel the eggs and slice them in half using a sharp knife. Scoop the yolks into a medium-sized bowl.


Add the mayonnaise, Dijon mustard, heavy cream, 1½ teaspoons Old Bay, black pepper and paprika. 


Mash the ingredients together using a fork at first, and then switch to a spatula, pressing firmly down to blend any pieces of yolk. 


If desired, add some additional heavy cream for a smoother consistency.


Lastly fold in the Lump Crab until well incorporated; 


Adjust seasoning if necessary (i.e. more Old Bay seasoning, pepper etc.)


Carefully spoon the mixture back into the egg whites and don't worry if you get some on your fingers...that's the little chef finger licking reward.


To serve, place the eggs on a platter and garnish with more paprika and scallion green slices.


I know what you're thinking, what else in my life needs a sexy upgrade...should I replace my handshakes with lingering hugs or should I put a splash of Irish Whiskey in my morning coffee...all good ideas but I like where your head is. Wait, I said it.


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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