DOCSLIB.ORG

Dinner Menu 04.02.19

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Dinner Menu 04.02.19 oysters are beautiful & they taste good, too 5:00 pm to 7:00 pm ½ dozen littleneck baby grand platter 32 yellowtail ceviche 15 clams 12 six clams, six oysters, tuna crudo avocado,radish, yuzu & lava salt chef’s choice oyster 1.25* grand platter 72 littleneck clams 1.00* classic shrimp cocktail 16 tuna crudo 15 twelve oysters, six clams, jalapeño, avocado, lime & sea salt *minimum of 6 tuna crudo, shrimp cocktail moon shoal (barnstable harbor, ma) 3.50 & ceviche mini new england clam chowder 3.00 hints of fennel & buttery finish salmon tartare 5.00 chunu (eastern shore, va) 3.00 mini mermaid fish taco 3.00 ea. slight brine, sweet & earthy finish new england clam chowder 12 cioppino 29 crab & spinach dip 8.00 pink moon (new london bay, p.e.i.) 3.50 bacon & fingerling potatoes clam, mussels, scallop, shrimp, monkfish & chili tomato saffron broth fried oyster 2 for 5.00 perfect balance of salt & mineral salt & pepper crusted shrimp 16 grilled atlantic salmon 26 fried calamari 7.50 pickled radish & tarragon tartare sauce snap peas, napa cabbage, hon-shimeji, pea tendrils & dashi cedar island (point judith, ri) 3.75 grilled shrimp & avocado slider 7.50 ea. big brine & sweet finish lobster knuckles “escargot style” 15 linguine & clams 26 parsley garlic butter & grilled country bread arugula, meyer lemon & aleppo pepper mini buttered lobster roll 9.00 pumpkin salad 15 pan-roasted chatham cod 27 spinach, roast mushrooms, manchego, dried cherry chorizo crust, broccoli rabe & lemon pepper aioli & brown butter vinaigrette all happy hour cocktails 8.50 shibumi (henderson inlet, wa) 3.75 maine mussels 16 seared yellowfin tuna 27 plump, sweet & smokey finish esposito’s cheese - parsley sausage, white wine & focaccia cauliflower “fried rice,” lemongrass caramel, togarashi peanuts & basil oil dark & stormy dark rum & ginger beer mermaid wedge salad 14 mermaid fish tacos 25 regular marg / mango marg tequila, triple sec & fresh lime compass point (samish bay, wa) 3.50 cherry tomato, red onion, maytag blue cheese, beer batter, red cabbage, pickled jalapeño & pico de gallo light, sweet brine & notes of melon the pink flamingo gin, strawberry, lemon & basil syrup apple~smoked bacon, buttermilk dressing & chives fire roasted ny strip steak 32 hot & dirty vodka, olive juice, peppadew & hot sauce seared calamari salad 15 truffle-parmesan charred cauliflower & sauce béarnaise aperol spritz blanc de blancs & aperol aperitivo frisée, feta cheese, cremini & shiitake “nearly famous” lobster roll 29 maryland crab cake 16 griddled brioche bun & old bay fries Oysterpedia, the new iPhone (and Android) avocado bean salad, remoulade & sweet n’ spicy pickled peppers app from The Mermaid Inn is designed to take the guesswork out of ordering oysters as white • red • sparkling 8.50 well as to provide a reference tool for the by the glass oysters you have already tried. Download it today! brussels sprouts candied pecans & spiced maple 8 • old bay fries 8 • burnt beets crema, pistachio & zest 8 draft beer 6 coney island mermaid pilsner corn & chile remoulade • parmesan, red onion , radish & lemon citronette consuming raw or undercooked meats, poultry, seafood, shellfish, hush puppies 7 house salad 9 cigar city maduro brown ale or eggs may increase your risk of foodborne illness. smoked gouda mac & cheese 9 + veggies 3 , + bacon 4 , + lobster 5 • shishito peppers candied lemon & sea salt 9 montauk wave chaser ipa 14.50 vermentino 44 valpolicella 48 jalapeño hospitality SPARKLING terenzuola 2017 (liguria) antolini 2015 (veneto, italy) jalapeño-infused tequila, pineapple juice, fresh lime & agave prosecco nv, ca’ furlan (veneto) 12 pinot grigio 42 rioja 58 bourbon thyme abazzia di novacella 2017 (trentino-alto adige, italy) sierra de toloño 2016 (rioja) maker’s mark, maple syrup, lemon juice, & thyme sprig cava nv, conquilla (catalonia) 13 sauvignon blanc 48 nebbiolo 56 arctic flamingo greenhook gin, lime, luxardo amaretto, coconut & basil le mont, marine dubard 2018 (france) oddero 2016 (piedmont, it) carribean holiday WHITE chenin blanc 54 zinfandel 62 cruzan rum, cinnamon, grand marnier & orange acre 2016 (napa valley, ca) orr 2017 (columbia valley, washington) metro north “les roches blanc” vigneruns du pallet (loire) 13 muscadet 2017, tito’s vodka, canton ginger liquer & cranberry verdejo 52 bordeaux 70 nisia, rueda verdejo las suertes old vines 2016 (spain) chateau laplagnotte-bellevue, st-emillion grand cru 2016 (bordeaux) smokey fig sauvignon blanc 2018, barker’s “arona” (marlborough) 14 yave blanco, mezcal, lime, fig purée & mint albarino 60 cabernet sauvignon 74 sancerre 2017, domaine michel thomas et fils (loire) 16 la cana navia 2015 (rias baixas, spain) obsidian ridge, red hills lake county estate 2016 (california) chablis 2017, domaine alain geoffroy (burgundy) 18 chardonnay 88 pinot noir 65 fort ross vineyards & winery 2016 (sonoma, ca) domaine arlaud, bourgogne hautes-côtes du nuits 2016 (burgundy) 8 brooklyn lager (5%) ROSÉ vienna style lager, firm malt center & refreshing bitterness (brooklyn, ny) founder’s porter (6.5%) la mouliniere (bordeaux) 13 bordeaux rosé 2017, blanc de blanc brut 49 nose is sweet, strong chocolate & caramel malt (detroit, mi) elegance rosé 48 onabay vineyards 2016 (new york) mas de pampelonne 2018 (provence) magners irish cider (4.5%) RED cremant 36 17 varieties of apple for an extra full, crisp & fruity finish (middlebury, vt) bailly lapierre nv (burgundy) barbera d’asti 2016, vietti (piedmont) 14 ithaca apricot wheat (4.9%) smooth wheat beer, hint of apricot & fruity finish (ithaca, ny) pinot noir 2017, planet oregon, willamette valley (oregon) 16 beaujolais 2017, domaine de bel air (burgundy) 14 Every Saturday & Sunday Day! 8 cabernet sauvignon 2015 Happy Hour BRUNCH coney island mermaid pilsner (5.2%) marietta cellars “arme - lot 3” (california) 18 EVERY DAY! challah french toast, baked eggs shakshuka, from 5:00pm to 7:00pm mermaid benedict, huevos rancheros cigar city maduro brown ale (5.5%) & much more montauk wave chaser ipa (6.4%).
Load more

Recommended publications
  • Soups & Stews Cookbook
    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
    [Show full text]
  • Oysters on the Half Shell Grand Seafood Tower Starters & Small
    MENU Oysters on the Half Shell Pacific, Atlantic or Premium $3.50 Each | 6 for $18 | 12 for $36 Premium - add $2 Oyster Shooter $6 Quail Egg, Salmon Roe, Wasabi Tobiko, Lime, Soy Sauce, Sriracha, Sesame Oil Umami Fried Oysters $18 Panko Breaded, Okonomi Sauce, Japanese Style Mayonnaise, Shaved Bonito, Nori, White Sesame Seeds Grand Seafood Tower $80 Chilled Poached Half Lobster Tail, Jumbo Shrimp, Oysters on the Half Shell, Snow Crab Claws & Legs, Marinated Octopus Salad Starters & Small Plates Lobster Bisque $10 New England Clam Chowder $10 Seared Ahi Salad $20 Artichoke Hearts, Heirloom Tomatoes, Cannellini Beans, Petite Arugula, Tamari Vinaigrette Classic Caesar Salad $12 Romaine Lettuce, Croutons, Parmesan Cheese add Scallop $10, or Shrimp $16 Fresh Spring Rolls $10 Shrimp, Green Leaf Lettuce, Daikon, Carrot, Thai Basil, Glass Noodles, Almond Sauce Poke Nachos $16 Marinated Ahi Tuna, Avocado, Cucumber, Nori, Red Onion, Sesame Seeds, Fried Wontons, Japanese Style Mayonnaise Shrimp Cocktail $20 Jumbo Shrimp, Traditional Cocktail Sauce continued on back Salmon Toast $16 Avocado, Boursin Cheese, Pickled Mustard Seeds, Caper Berries, Petite Popcorn Shoots, Sourdough Bread Crab Legs by the Pound with Drawn Butter (Market Price) Warm Water Lobster Tail (Market Price) Cold Plates & Sushi Hamachi Crudo $16 Avocado, Cucumber, Mandarin Orange, Rice Crisps, Citrus Vinaigrette Scallop Agua Chile $18 Serrano Chilies, Lime Juice, Watermelon Radish, Cucumber, Avocado, Pickled Red Onion, Micro Cilantro Deep Fried Crunch Roll $16 Hamachi, Avocado, Jumbo Lump Crab, Shredded Carrot, Japanese Panko, Unagi Sauce & Sriracha Spicy Tuna Roll $15 Ahi Tuna, Green Onions, Sriracha Aioli, Chili Oil California Roll $11 Jumbo Lump Crab, Avocado, Cucumber, Sesame Seeds Donburi Bowl $24 Chef’s Selection of Fish, Rice, Cucumber, Salmon Roe, Tobiko, Pickled Daikon, Wasabi & Pickled Ginger Entrees Specialty Pan-Roast (Market Price) Available Fridays & Saturdays.
    [Show full text]
  • Taste Magazine August 2013
    travel Opposite: San Francisco's iconic Golden Gate Bridge spans the opening of San Francisco Bay 10 REASONS to the Pacific Ocean and links the San Francisco peninsula to Marin County. TO VISIT CioPPino SAN FRANCISCO 98 85 Former Durbanite turned San Francisco resident Wanda Hennig offers an insider’s perspective on this famously scenic, arty and food-obsessed Californian city PhotograPhs Wanda Hennig and gallo images/getty images reciPes lizzie Binder, elisaBetH Prueitt and CHad roBertson food PhotograPhs Henk HattingH food Production aBigail donnelly food assistant Clement Pedro travel 1. EATING ON THE GO AT THE FERRY BUILDING MARKETPLACE By all means visit San Francisco’s famous Fisherman’s Wharf to eat clam chowder from a sourdough bowl before catching a ferry to former island prison, Alcatraz. But if you want to experience what lures many world-class chefs to work in the city, head for the Ferry Building Marketplace, a light-drenched culinary emporium that’s home to all things fresh and local, including the renowned Saturday farmer’s market. Try a seasonal cobbler from the renowned Frog Hollow urban farm stand, or join the throngs eating from mobile outlets set up outside by top restaurants and indie food purveyors. www.fishermanswharf.org, www.ferrybuildingmarketplace.com 2. THE FLAVOURS OF THE ’hoodS San Francisco is defined by its more than 20 distinctive neighbourhoods. The city has the largest Chinatown outside Asia, so prepare to be amazed by the array of speciality greengrocers and authentic restaurants. Chinatown intersects with North Beach, known as “Little Italy”, with its abundance of check-clothed ristorantes, caffes and delis, as well as some of the city’s liveliest nightclubs.
    [Show full text]
  • 27351 Success Dinapoli V6
    Packed The Tomato Press FALL 2006 From Fresh Tomatoes! SAUCY SUCCESS STORIES Travels with Rob San Francisco’s North Beach hen Italian immigrants ventured San Fran’s most adventurous west from New York and the adventurer called North WGreat Lakes, many migrated to Beach home and of San Francisco because the hills, bay course, Joltin’ Joe Scoma’s and the area’s natural beauty DiMaggio grew up Steven Scarabosio, Executive Chef was reminiscent of Italy. In playing baseball in Rob DiNapoli 415-771-4376 many U.S. cities, ethnic groups Washington Scoma’s is a busy restaurant, so busy gathered in neighborhoods to Square and married Marilyn Monroe they make their red sauce in a 50-gallon share culture, foods and relax- at the famous Saints Peter and Paul kettle! Chef Steven’s challenge is to make ation. In San Francisco, Italians Church. sure that the procedure for “layering” each settled in North Several celebrations occur flavor is completed before beginning a new Beach, a bay each year to celebrate stage. No Short Cuts! Each batch takes 4 front community Italian culture, the hours to complete. Then to make sure each between Chinatown Columbus Day Parade, the batch of sauce retains the perfect flavor, 1- and Fisherman’s North Beach Festival and gallon cryovac bags are filled and immedi- Wharf. This location the annual Art in the Alley ately chilled. allowed event. All of these events many Italian immigrants harken back to San Though not much has changed over the from the coastal towns Francisco’s strong Italian years, customers sensitive about alcohol of Liguria and Genoa, to culture.
    [Show full text]
  • International Culinary Arts & Sciences Institute
    TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes
    [Show full text]
  • Making the World Safe for American Cookbooks
    VOLUMEVOLUME XVI, XXVIII, NUMBER NUMBER 4 4FALL FALL 2000 2012 Quarterly Publication of the Culinary Historians of Ann Arbor Making the World Safe for American Cookbooks How the American Century Assimilated French, Italian, Jewish, and Other Cuisines A housewife prepares an Italian dish in her kitchen in this photo from LIFE magazine, December 1954. Among the items on the counter are garlic and a garlic press, salt, black pepper, Ehlers Grade A oregano leaves, and a canister of Kraft grated parmesan cheese. Photo: Eliot Elisofon. REPAST VOLUME XXVIII, NUMBER 4 FALL 2012 MORSELS & TIDBITS Sherry Sundling of Chelsea, MI, a longtime CHAA equipment, and research materials; and non-functional sculpture member, is retiring from catering after 30 years in the and artwork referencing dinnerware. The collection has some business and is selling everything. Anyone who is interested special focus on Chinese dinnerware; museum director Carney, or knows someone who is starting up a restaurant or catering whose grandparents were from Ann Arbor, holds a Ph.D. in company is welcome to contact her at Asian art history, especially ceramics. For more information, [email protected], or to check out her online visit http://www.dinnerwaremuseum.org or contact Dr. Carney at listings on Ann Arbor Craigslist (search there for “catering”). [email protected] or tel. 607-382-1415. Sherry notes enticingly, “It’s just like Christmas in my house and garage!”. Sherry will be speaking to the CHAA about her In conjunction with Julia Child’s birthday centennial earlier catering career on January 20 (see calendar, page 24). this year, the Smithsonian’s National Museum of American History in Washington, D.C., has established a permanent new Margaret Carney announces progress in establishing The exhibit, “Food: Transforming the American Table 1950-2000”.
    [Show full text]
  • San Francisco-Style Shrimp Cioppino with Spiced Tomato and White Wine Broth
    San Francisco-Style Shrimp Cioppino With Spiced Tomato and White Wine Broth Cioppino is an Italian American fish stew that gained popularity with migrant fishermen who settled in the North Beach neighborhood of San Francisco in the late 1800s. Originally prepared on boats while out at sea, this dish is now an elegant staple at Italian restaurants. We make ours with plump shrimp in an aromatic tomato and white wine broth accented with bay leaf and red pepper flakes. OVERVIEW NUTRITION Calories: 427 Carbohydates: 24g 30 Fat: 13g 3 Protein: 13g Sodium: 673mg per serving DIETARY DRINK PAIRING A Northern California dish comprised of spicy tomato broth plus delicate seafood means you should be pouring something with bright acidity. A Napa Valley sauvignon blanc, mayhaps? Prepare the Ingredients INGREDIENTS Bring a small pot with 2 cups water to a boil over high heat. 3 Parsley Sprigs Thoroughly rinse produce and pat dry. Coarsely chop pars- 2 Garlic Cloves ley, reserving 2 small sprigs for garnish. Mince garlic. Peel 1 Yellow Onion and mince onion. Rinse shrimp and pat dry. 16 Shrimp 1 tsp. Gluten-Free Minor’s Vegetable Base 1 Bay Leaf 14 oz. Diced Tomatoes, Canned ½ tsp. Red Pepper Flakes 2 oz. White Cooking Wine Prepare the Stock Reduce heat of water to a low simmer. Add vegetable base and stir until completely dissolved. Add bay leaf and simmer broth for 5 minutes. Remove from heat. Bay leaves add a great floral aroma to soups and stews, but they’re totally indigestible. Be sure to discard it before serving.
    [Show full text]
  • Shrimp Cocktail Shooters Pepper Oil, Mustard, Paprika, Chives (Gf) 3 for 7 5 for 9 Horseradish Cocktail Sauce, Lemon (Gf) 3 for 11 5 for 16
    FOR THE TABLE SKILLET CORN BREAD local honey butter (v) 9 COWGIRL CREAMERY BURRATA lemon olive oil, cracked pepper, fried basil, country bread (v) 13 TAVERN FRIES because more is more bowl of fries with our secret tavern sauce (gf, v) 10 SALT & PEPPER CALAMARI espelette pepper, hawaiian sea salt, lemon aioli 14 BAKED MAC ‘N’ CHEESE jack, cheddar, parmesan cheese, fresh herb bread crumbs (v) 11 DIP DUO house-made guacamole, jalapeño cheese dip, corn tortilla chips (gf, v) 10 WINTER HUMMUS pomegranate seeds, pine nuts, olive oil, oregano, warm flat bread, vegetables (v) 12 CAVIAR AND CHIPS white sturgeon caviar, crème fraiche, potato chips 29 Angry Deviled Eggs our classic recipe with a kick Shrimp Cocktail Shooters pepper oil, mustard, paprika, chives (gf) 3 for 7 5 for 9 horseradish cocktail sauce, lemon (gf) 3 for 11 5 for 16 SOUPS & SALADS ROASTED VEGETABLE & SPLIT PEA SOUP carrot, onion, sweet potato, smoked pork shank, leek, celery, potato, cilantro (gf) 9 DUNGENESS CRAB CHOWDER fennel, cream, bacon, potato, onion, celery (gf) 12 LITTLE HOUSE SALAD mixed greens, tomato, cucumber, carrot, radish, vinaigrette (gf, v) 9 CAESAR SALAD romaine hearts, cornbread croutons, gouda, pecorino cheese (v) 11 CRAB LOUIS all hail the king of salads dungeness crab, little gem lettuce, frisée, egg, asparagus, tomato, olives, avocado, classic louis dressing (gf) 22 TAVERN COBB roasted chicken, romaine, egg, avocado, tomato, cucumber, bacon, point reyes blue cheese dressing (gf) 18 MAINS SLOW-BRAISED SHORT RIB mashed potatoes, roasted broccoli, bay laurel
    [Show full text]
  • ……The Best in San Fra the Best in San Francisco……
    Fog Harbor is committed to the preservation of the ocean and its fisheries. We are proud to be the first restaurant on Fisherman's Wharf to offer a 100% sustainable seafood menu based on recommen dations by Monterey Bay Aquarium's Seafood Watch ® Program and Aquarium of the Bay. STARTERS FRESH FISH & SEAFOOD Blue Cheese Garlic Bread 8 g Salmon - Pearl couscous, toasted pine nuts, arugula, pesto, tomato coulis, 29 Fresh sourdough, topped with garlic, Pt. Reyes blue cheese and herbs balsamic glaze and a tomato relish Sliders (mini burgers) * - 3 fresh Angus chuck patties, 13 g Seared Pacific Cod - White beans, chorizo butter, roasted tomatoes, 28 caramelized onions, tomato and a shallot aioli spinach, basil, cilantro, topped with a garlic shallot aioli Crispy Calamari 15 g Grilled Shrimp Brochette - Sautéed spinach, butternut squash, 24 Fried jalapenos and onions, served with lemon aioli garlic mashed potatoes and garlic butter g Red Chili Garlic Shrimp 16 g Ahi Tuna * - Seared “RARE”, sesame seed crust, ginger soy glaze, 29 Red chili paste, onions , peppers and garlic wasabi aioli, stir fried vegetables and garlic jasmine rice Dungeness Crab Cakes 19 g Pacific Sole - Pan seared and served with roasted fingerling potatoes, 23 Two crab cakes, Cajun remoulade, arugula and mango spinach, peppers, tarragon and a caper beurre blanc g Steamed Clams 16 g Mixed Grill - Grilled salmon, Pacific cod and shrimp, 29 Roasted peppers, corn and chorizo butter served with garlic toast citrus be urre blanc, sautéed vegetables and garlic mashed potatoes g Mussel Fries 17 g Lobster Tails - Two 5 - 6 oz.
    [Show full text]
  • CIOPPINO Through Annie's Window
    CIOPPINO Through Annie’s Window Cioppino is a rustic Italian-American fish stew with a rich tomato-based broth. It can be made with any fish you find at the market and is a perfect meal for all seasons. The warm, savory broth is great in the winter, and the fresh, lean fish keeps it light for the summer. The first time I had Cioppino was in San Francisco at Hog Island Oyster Co. in the Ferry Station. If you haven’t been there, I highly recommend it! With the weather in Seattle being warm and sunny one moment and cold and rainy the next, it was time to recreate this delicious stew with some of my favorite seafood - Taylor Shellfish’s Manila Clams, Salmon, Halibut, Shrimp, and Baby scallops. All you need is your favorite pot or dutch oven. I will be cooking my stew in my Artichaut Le Creuset Braiser 2 ¼ Qt. Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 1 hour Feed: 4-6 people INGREDIENTS 3 tbsp extra virgin olive oil 2 whole minced shallots 3 whole minced garlic 1 cup white wine 1 canned of diced tomatoes 1 bottle of clam juice 1 ea fresh thyme 1 ea bay leaves 1 tbsp oregano 2 tsp red chili flakes 1 tbsp salt 2 tsp sugar 1-2 lbs of Taylor Shellfish’s Manila Clams (you can order 3 or 5 lb via online) ½ lb sliced salmon ½ lb sliced halibut ½ peeled shrimp ¼ lb baby scallops For garnished parsely lemon wedges french baguette INSTRUCTIONS 1. Prepare your seafood by slicing your salmon and halibut into 2-3 inches cubes.
    [Show full text]
  • Freshly Prepared Seafood Specialties Shipped Directly to Your Door
    f i s phih marketl’s freshly prepared seafood specialties shipped directly to your door Questions? [email protected] 855-750-FOOD PHILSFISHMARKET.FOODYDIRECT.COM prep | store | care This order was packed with DRY ICE! If dry ice did not fully evaporate in transit: Avoid direct contact with skin. DO NOT TOUCH! Carefully remove the package contents, then reseal the cooler until dry ice evaporates. CIOPPINO IN A BUCKET NEW ENGLAND TO OPEN: Do not pull the red CLAM CHOWDER lever out! Push back the top of the ITEMS NEEDED: 1 cup (8 oz) lever with your thumb while turning whole milk, 1 cup (8 oz) half and the cover counterclockwise. half or heavy cream, 2 medium PREP: Thaw the cioppino in the saucepans, and chopped parsley refrigerator for 1-2 days. Once (optional garnish). thawed, pour it into a large pot, PREP: Allow the chowder to slowly and simmer over medium heat for defrost in the refrigerator. Do not 10 minutes stirring frequently. microwave. Once defrosted, pour Serving Suggestion: For larger Phil’s chowder base into a large pot groups, serve this tasty cioppino atop over medium heat and let it simmer freshly cooked pasta, garnish it with for 5 minutes. Pour the milk and lemon and parsley, and enjoy! cream into the second pot and warm over low heat for 2 to 3 minutes (do not allow milk and cream to boil). PHIL’S CIOPPINO SAUCE Slowly add the heated milk and cream to the chowder base, stirring PREP: Get your favorite seafood constantly, until the chowder from a local grocer; we suggest fresh reaches desired consistency.
    [Show full text]
  • Town San Francisco
    SAN FRANCISCOTOWN menu CIOPPINO LITTLE GEMS WITh RED ONION AND GREEN GODDESS DRESSING ITALIAN ChEESY PULL-APART BREAD LIMONCELLO fIG COMPOTE WITh LEMON MASCARPONE MOUSSE My great-grandmother Marion grew up in the heart of San Francisco. And her parents kept a home there when I was growing up. The city was always a magical place to me—the windy streets, the mix of cultures, and, of course, those amazing Victorian houses (just like theirs) painted in pastel shades and tucked in tightly together. SAN FRANCISCO IS RIDDLED WITH HILLS, SO THE I call this look Victorian grandma chic because its core architecture accommodates the landscape. Inside these comes from the charm of those San Francisco row houses houses, everything is built up and have quirky details where you find lots of carved wood, floral chintz, and I love. (I used to think that the stairs went on and on quirky and sentimental pieces (velvet armchairs mixed forever.) My love of what I call Victorian grandma chic with lighter rattan furniture, lots of family photos, china was born here, and I continue to embrace it to this day. passed down from generation to generation) inside. For the tablecloth, I used an old Victorian chintz pattern in blue and white. It makes me think of my COZY KITCHEN SUPPER great-grandmother and her family. Living in LA now, This menu and table were inspired by my time in my where midcentury design is so revered, I realize I am such great-great-grandparents’ home. Though the layout was a traditionalist. Don’t get me wrong; I love the mix of the vertical, the kitchen in the back was huge! And looking two, but when I can do a straight-up traditional table, I back now, it was a good thing as that space was made for go for it.
    [Show full text]