Tuesday, July 26, 2011

BISCo. Lobster Rolls

In case you hadn't heard, one of my favorite meals is a lobster roll.  It is also a family favorite, so, while on the Block, I prepared a batch of lobster salad to make some lobster rolls for lunch.   Since we were making such a large quantity (about 25 rolls) I didn't get to record exact proportions but I promise this is a simple recipe that you prepare to taste.  

Lobster meat
Celery (finely chopped and drained in a paper towel to remove excess water)
Fresh chives
Salt & Pepper
Potato rolls (top split)

In a large bowl combine lobster meat, mayonaisse, fresh lemon juice, celery, and fresh chives.  Fold these ingredients together gently.  You will add small amounts of the mayonnaise, lemon juice, celery, and chives at a time because you want to make sure you are not saturating the lobster meat.   Remember, this is a lobster salad roll, you want to really taste the lobster.  Season with salt & pepper to taste.   Warm rolls in the oven and brush with melted butter.   Serve immediately. 


Monday, July 25, 2011

VA-CA-TION...in the Summertime!

Please excuse the lack of posts and updates but the Block Island Seafood Co. was away at the homeland with family.  BI, RI has been the family's vacation destination for the past 18 summers and that will not be changing anytime soon.  Family members, old and young, all appreciate the island's beauty and the time spent there together as precious.   This year we had the first annual Clam Shuck Competition.  The winner had to shuck one dozen clams while keeping to a strict set of requirements (appearance,  no chipped shells, readily edible, etc.)  Included in the shuck-off were your's truly, and my (much) older brothers Drew, Mark and Matt.  For a little background on the competitors, Drew and Mark were formerly employed at Joe's Seafood which was located in Woodside, NY and Matt is a Culinary Institute of America trained chef.  I knew I was up against some of the best in the business, but, truth be told, I am the one who has the most recent experience and practice.   We shucked over 8 dozen clams in a heated competition.   Bets were placed, screams were heard 'round the island and children were scared for their lives.  I am proud to say that my brother Drew took the title as being the fastest, baddest motha' shucker on Block Island.  He shucked one dozen clams in just about two minutes.  I am so proud of him and he has always been a true mentor to me.  A new record was set (reminder: this was the first competition) and I will be practicing all year-long to beat it.  


All clams were used to make linguini with white clam sauce for the family.  It was one of the most memorable moments of the trip for me, and, I am sure, for Drew.    


Wednesday, July 6, 2011

Goodbye to a Friend

BISCo. is saddened by the loss of its friend Tommy Corrigan, who passed away on July 4th. I only came to know Tommy these past few years, but it was easy to see why he was loved by so many.  When BISCo. needed a place to get things done, Tommy stepped up without question and offered his restaurant.  He was, and continues to be, a friend of BISCo.  Our thoughts and prayers are with Tommy and his family. May God bless.

About Me

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Block Island Seafood Company (BISCO) helps fellow seafood enthusiasts enjoy the gifts of summer in their own homes all year long. BISCO will leave your family and friends with a memorable experience beyond the traditional catered gathering by providing a dynamic chef and extraordinary cuisine. Block Island, RI (41°09'N 71°33'W) is a small island that sits in the Atlantic Ocean between Rhode Island and Montauk Point, NY. For many years it has been a vacation spot for me and my family, and now I’d like to bring Block Island to your dinner table.