Friday, April 13, 2012

Carbo Load!

Tomorrow the Block Island Seafood Co. will be participating in the Concern Run benefiting education programs in Haiti.   A morning run can only mean one thing...a carbo-loading dinner the night before!   Even though the race is only 4 miles, I still love any excuse for some pasta.   I am thinking about making mom's spaghetti carbonara.  

This recipe was recently published in Next Stop Magazine and the Block Island Seafood Co. is so honored to be a part of such a terrific publication and organization.    We will be featuring articles throughout the summer so be sure to check it out! 

For now, here is my mother's recipe for spaghetti carbonara.    Don't eat too much or you will be too full to run.  

Barbara's Spaghetti Carbonara (serves 4-6 hungry people)
  • 6 quarts water
  • 1 pound dry spaghetti
  • 2 tablespoons sweet butter
  • 2 tablespoons olive oil
  • 1/2 cup diced bacon
  • 1/2 cup diced deli ham (substitute prosciutto if desired)
  • 3 well-beaten eggs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Lucatelli cheese
  • fresh ground pepper to taste
In a large pot, bring the water to a rapid boil and add dry spaghetti. Boil for approximately 8-10 minutes. Meanwhile, heat the sweet butter and olive oil in a large skillet. Add ham and bacon and sauté. Once the bacon is crisp, remove the skillet from heat. As the meat is cooking, add the cheeses to the beaten eggs and stir gently until mixed. Just before draining the pasta, which should be placed in a large bowl, add the egg and cheese mixture to the skillet and stir quickly for no longer than 30 seconds. Pour the warm mixture over the just-drained spaghetti, add pepper, and toss until noodles are coated. The heat from the spaghetti will cook the egg mixture. Bon appétit!
Block your party today! 

Thursday, April 12, 2012

Are you ready to rumble???

Tasting Table's Lobster Roll Rumble is set for June 7, 2012, at the Metropolitan Pavilion in Chelsea.   

This year there will be 20 contenders competing for the best lobster roll award.  There are some local favorites including Red Hook Lobster Pound and Luke's Lobster, as well as some folks coming in from as far away as San Francisco.  Tickets sold out last year so if you are planning on attending you had better reserve a ticket asap.  

Block Island Seafood Co. will not be participating due to a prior commitment but will certainly be looking forward to enjoying a roll on that day.   

Planning on attending and want to be a guest blogger for Block Island Seafood Co.?  Drop me a line, 

Block your party today! 

Wednesday, April 4, 2012

A Recent Gathering and Sample Menu

The Block Island Seafood Co. was honored to be a part of a family celebration out in the Hamptons just a few weeks ago.   With the help of Marc and Bobby, BISCo. served a party of 35 with mouth-watering specialties.   The party was a huge success! 

Marc & Bobby doing some prep work

 A beautiful setting

Folks are always asking what we can do for their parties and I wanted to give you an actual snapshot of what we cooked up for this particular occasion.  

Passed and Stationary Hors d'oeuvres 
Domestic and Imported Cheese Plate
Pigs in a Blanket 
Scallops Wrapped in Bacon 
BISCo. Signature Crab Cakes 
Ripe Tomato and Fresh Mozzarella Skewers 
Shrimp Cocktail with BISCo. Dipping Sauce

Salad Course 
Field Greens with Vinaigrette

Main Course   
New York Strip topped with Shrimp Scampi, Rice Pilaf and Asparagus

Block Island Seafood Co. is always customizing menus - that's what we do best.    We will work with you to make your party truly feel like your party.   There is no request too big or too small.   Have something in mind, give us a shout.  I'll bet we can make it happen.  

The summer calendar is quickly filling up, so please contact us if you have something in mind.  We'd love to hear from you. 


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.