Patty Monahan's Scalloped Oysters

Friday, November 18th, 2011 | posted by mike

Serves 4

1 pint Atlantic select oysters w/liquor

1½ C saltine crackers, coarsely crumbled

1/2 C half & half

1/4 C oyster liquor

1/4 C butter, melted

salt and pepper

 

Pre-heat oven to 350º

Drain oysters, saving 1/4 cup liquor

Mix cracker crumbs with butter

Grease a small casserole and cover bottom with 1/3 of the cracker mix

Cover with half the oysters and some pepper

Cover with 1/3 of the crumbs and the rest of the oysters

Lightly salt and pepper

Combine oyster liquor with half & half and pour over the oysters

Then top with remaining cracker crumbs

Bake for 30-40 min.

It’s not traditional, but I love a little tobasco on mine

Posted in Recipes | 1 Comment »
Tags: , , ,

My Momma's Scalloped Oysters

Friday, November 18th, 2011 | posted by mike

In 1621 the Plymouth colonists learned a lot about surviving in the new world from the Wampanoag tribe. They were taught how to plant crops, hunt, harvest wild foods and how to reap the vast bounties from the streams, lakes and sea. Back in those days fish and shellfish were plentiful. Many of the same species we love today like striped bass, cod, bluefish, tautog, flounder, clams, mussels, lobsters and crabs were staples.

What is known today as the first Thanksgiving was a harvest celebration. The feast that included the Wampanoag, according to some historians, may have been a happening that came about by accident. Hearing gunshots from colonists hunting game, some of the natives thought they might be under attack by their new neighbors. When they realized that it was not a threat but a party going on, they brought five deer with lots of other foods and joined in. The eating, dancing, singing and playing of games went on for three days! No one knows for sure exactly what was on the menu, but wild game like venison, fowl such as geese and duck, vegetables that surely included corn, and most certainly plenty of fish and shellfish were served.

Today’s typical Thanksgiving feast doesn’t include much food from the sea. It’s funny that the one shellfish that many of us enjoy, oysters, were probably not part of the original celebration. The waters off Plymouth were full of clams and mussels but the big oyster beds were off other parts of the coast like Boston and Cape Cod. By the 1800′s oysters were becoming a regular at the Thanksgiving table. They were so popular and cheap back in those days that they naturally worked there way into the feast. Oyster stuffing and casseroles like scalloped oysters are now a must for many families, including my own. My mom makes an amazing traditional scalloped oyster dish that she probably learned from her mom who probably learned it from her mom. Crunchy, creamy, rich and loaded with sweet plump oysters, I look forward to it all year long.

Happy Thanksgiving!

Posted in Blog | Comments Off
Tags: , ,

A precious gift- fresh from Nantucket

Thursday, November 10th, 2011 | posted by mike

Every year, at the beginning of October, family fishing season starts for the locals on Nantucket Island for one of the sea’s greatest treasures- bay scallops! Locals are allowed to catch 1 bushel per week all month, then in early November the commercial season begins and lasts until March. The bay scallop plays a big part in Nantucket’s culture. Everyone involved from the scallopers to the many shuckers (“openers”), retailers and wholesalers have a stake in this small and fickle fishery.

Bay scallop catches vary greatly from season to season. Back in 1980 when our market was just 1 year old, Nantucket had a banner catch of 120,000 bushels. Since then harvests have had ups and downs. 2007 reported 3,860 bushels, in 2008, 17,000 bushels then down to 6,916 bushels last season. So far the catch this season is starting out well. The weather can affect the fishery greatly. Rough winter weather can make it tough on the scallopers to get on the water and if the temperature is below 28 degrees before 10 a.m. a red flag will go up at the harbormaster’s office to announce that “there’s no fishing today”. The reason for this rule is that young scallops (1 year or less) or babies (spats) will die when they hit air that’s that cold. No one knows for sure why there are such fluctuations in catches from season to season but the loss of eelgrass, the nursery area for young scallops, in some areas definitely has to be a factor. Predators such as crabs, starfish, conch and oyster drills eat a lot of bay scallops and there are other natural reasons like weather and water salinity.

The bay scallop fisheries in the Northeast, which includes Rhode Island, Cape Cod, Martha’s Vineyard and Long Island haven’t produced much in recent years. Nantucket’s catches have been down from historic highs also but still remain a viable scalloping culture supplying what many say are the finest scallops in the world. Their sweetness and buttery texture is unbelievable. Forget your Coquille St. Jaques or any other fancy recipe. These babies should be eaten raw, maybe with a squeeze of lemon or maybe in ceviche (lightly marinated), or quickly caramelized in a pan with a little butter.

Here’s one of the easiest recipes you’ll ever make (and most delicious)!

Posted in Blog | Comments Off
Tags: , ,

Sauteed Nantucket Bay Scallops

Thursday, November 10th, 2011 | posted by mike

1 1/2 lb. Nantucket bay scallops

3 t vegetable oil or clarified butter

1 T butter (if not using clarified butter)

Heat heavy pan or skillet over med heat

When pan is hot add oil or clarified butter

Add scallops

When they are nicely browned (about 1-2min.) flip them

Sauté for another 1-2 min. Or until golden brown

Add a pat of butter to pan and toss

Serve with lemon if you wish

Posted in Recipes | 1 Comment »
Tags: , ,

The Fall Classic - Bluefish!

Friday, November 4th, 2011 | posted by mike

The St. Louis Cardinals have won the World Series, baseball’s fall classic is over and another fall classic is now at its finest- bluefish!

We write about these voracious savages quite a lot and already offer quite a few good recipes for them, but as I fillet these stiff, super fresh blues, some with squid, porgy and butterfish hanging out of their toothy jaws, I truly appreciate that one of our favorite fish are at their freshest, richest and tastiest right NOW! Freshest because they are plentiful off the New England coast and get to market fast, tastiest ‘cause they’re about to migrate out to warmer waters and have been really fattening up. You can see so much marbling on some of them that their bluish color looks several shades lighter. These fish are (along with north Atlantic fall swordfish) the fish of the moment!

Fresh-filleted bluefish (not pre cut in another state) has a taste with a good amount of flavor to it but at the same time a subtle sweetness. It’s a great fish to work with because of its ability to hold up to so many flavorful preparations. Sweet or spicy Asian recipes, mustard sauces, acidic tomato or caper-based sauces are just a few ideas for bluefish. Or, try our whole bluefish roasted in kosher salt. You can experiment and go wild, or simply bake, broil or grill with great results.

One of our favorite recipes is made with a sauce that we’ve been making and serving at the market for years- grenobloise. The “sauce of Grenoble” is a tangy lemon caper brown butter sauce. Our version uses olive oil although you could certainly use butter if you’d like. We use lemon zest, lemon juice, a touch of Parmesan reggiano and a little of the all time secret ingredient – anchovies. A delicious explosion of flavors with a lot going on. It will keep in the fridge for several weeks and it’s also great with any number of flavorful fish.

Posted in Blog | Comments Off
Tags: ,

Pan Roasted Bluefish Grenobloise

Friday, November 4th, 2011 | posted by mike

Serves 4

1 3/4 – 2 lb. bluefish fillets  - pin bone removed, cut into portions

Drakes batter mix or seasoned flour

For the sauce

1/4 C extra virgin olive oil

4 T capers drained and rinsed

1 t lemon zest

4 t chives, chopped

1 t anchovies, finely chopped

2 t Parmesan reggiano, grated

1 T fresh basil, chopped

2T fresh Italian parsley, chopped

1 clove garlic, minced

Freshly ground black pepper, to taste

Place all ingredients in a small bowl and gently whisk.

Pre heat oven to 400º

Heat ovenproof heavy-duty pan or skillet over med. high heat

Dust bluefish fillets in Drakes

Add about 1 T olive oil to pan

When oil is sizzling hot add bluefish, skin side up

When fillet caramelizes and develops a nice crust (about 2-3 min.) flip and pop in the oven for another 6-8 min. or until fillet is opaque in the center.

Heat amount of sauce that you’d like in a small saucepan and serve over the center of each portion.

If you would prefer to bake/ broil instead of using the pan, simply bake fillets at 350º (basted with a little olive oil) for 7 min. Then click up to broil to brown the top for another 2-5 min. or until opaque in center.

Posted in Recipes | 2 Comments »
Tags: ,