Tuesday Tips- Iced Tea

Photo Credit: Pottery Barn

With temperatures approaching 80 degrees in NYC I am happy to report that I am sitting on the porch with a cold, refreshing glass of iced tea. While I love a generous lemon wedge as garnish, I have been exploring some other accessories for my iced tea. Lately the likes of apples, limes, orange slices, mint leaves, grapes, and raspberries have been seen taking a swim in my drink. Come summertime there may just be a peach or plum. I also like to freeze my garnishes to add a chill to my drink.

What do you like to add to your iced beverages?

Fast Fixens'

Last night was a busy one and I didn't have too much time to spend fixin' dinner. Luckily, I had stopped at the market on my way home and picked up some scrod. While I do not have measurements and specific directions to provide a full blown recipe, this brief re-cap should be enough to get you through.

Saute minced garlic cloves (about 2-3) in olive oil then add white wine, lemon zest, lemon juice, and parsley. Let simmer for a few minutes before pouring it over the fish in a baking dish. Into the oven at 400 degrees for approximately 12 minutes.

I plated it over a couscous cake but it would be great with rice, veggies,

salad, or anything else you like.

Easy, fast and delicious!

Wordless Wednesday

Fried Ipswich Clams from Bigelow's in Rockville Center. So good. I will have to run extra miles this week to burn it off but it was well worth it.

Tuesday Tips

When I make chicken stock or open a container, it seems that my recipe always calls for less than I have at the ready. This results in throwing out the rest of my stock. I hate waste. Really, who likes waste? Recently, I began freezing my leftover chicken stock in ice cube trays. When I need a little bit to add to a recipe I just toss it into the pan and off I go. You can also do this with left over wine but I don't usually have any leftover wine.

Have any tips to share? Email me, craig@blockislandseafood.com.

Citrus Shrimp & Fruit Salsa

BBQ season is coming soon...This is a can't miss. It's refreshing and a real taste of summer. The fruit salsa is very versatile as well. If you give it a try, send in your photos so that we can post them, craig@blockislandseafood.com.

Enjoy!

Citrus Shrimp

1 lb. of 16/20 shrimp Peeled and Deveined

1 cup of orange juice ¼ cup of chopped cilantro

Juice of 1 lime Zest of lemon, lime and orange

Juice of 1 lemon ¼ cup of olive oil

Salt and Pepper ¼ cup of white wine

3 shots of Hot Sauce

When the shrimp are peeled and clean, slice them up the back so they will stand on a plate when cooked. Add all the ingredients and the shrimp to a bowl or a bag and refrigerate for ½ hour. You don’t want to go too long on the marinade here because the acid from the citrus will start to cook the shrimp.

You can cook the shrimp on a grill, or a pan. I prefer the flavor from a grill. When the tails are pink and the shrimp are white, they are done.

Fruit Salsa

¾ cup of finely chopped pineapple

¾ cup of finely chopped mango

½ cup of finely chopped strawberries

¼ cup of finely chopped red onion

2 tablespoons of fresh chopped mint

Juice of ½ an orange

Juice of 1 Lime

Pinch of Salt

Combine all the ingredients and cover. Let all the ingredients get to know each other. Take the time to introduce each one and wait about a half an hour for them all to get comfortable with one another and serve.

Where in the world is BISCo.?

Thank you to PG & AG for snapping this photo at The Tower of London!
Have a photo of yourself in BISCo. gear? Email me, craig@blockislandseafood.com.

Tuesday Tips

Squeezing lemons isn't necessarily a tough job but this guy makes it a lot easier. Plus, no pits! I can't seem to find them available for sale anymore.

If someone knows of a dealer, please let me know.

Have a tip to share? Email me, craig@blockislandseafood.com.

Concern Run

A great job by our team of over 2o runners!!! BISCo. helped Concern raise over $150,000 for poverty and we had a great time doing it. Big shout outs to Jonathan for wining in the BISCo. division and to Jimmy Jacs for not only designing the shirts again, but for being the #1 fundraiser!!!!

Go Team BISCo. !!

A little giggle

Wordless Wednesday

Gloucester Lobster Boat by Len Stomski

Tuesday Tips: Eggs-piration Date

Photo Credit: Naturemoms.com

Old wives' tale? Maybe. To check the fresh factor of eggs, lower uncooked eggs into a bowl of water. If the egg settles horizontally, the egg is fresh enough for human consumption. If it settles vertically, feed it to the dog. If it rises to the top, feed it to the garden.

Have any tips to share? Email them, craig@blockislandseafood.com.

Bon Appetit

If Julia worked at BISCo. things might look like this...



What a gal!

Royal Wedding

BISCo. is off to England for the wedding of D & S. How about some BISCo. fish & chips to whet the appetite?



BISCo. Fish & Chips

2lbs of Codfish (hake, pollock, haddock or scrod are great too)

2 cups of flour

½ cup of corn flour

1 teaspoon of baking powder

1 bottle of beer* (darker beer will produce a darker batter)

1 teaspoon of Old Bay

Dash of salt and pepper

A dash of paprika

Oil for frying

Serves Four

Ask your fish monger to clean and filet the cod. Make your batter first. In a bowl add the flour, corn flour, baking powder, Old Bay and paprika. Stir this mixture and then start to whisk in the beer. Do this a little at a time until you reach a consistency a little thinner than that of a pancake batter. Refrigerate the batter for about 20 minutes. Cut the cod into a size you like and take a bowl of flour for dredging. When the batter is cool, heat your oil in a deep pot to 375 degrees. (Use a candy thermometer to check accurate heat) Make sure the pot is deep and will not overflow!!! Dredge the fish in flour and then into the batter. If the batter is too thick, add a touch of beer and whisk again. Slowly add the battered fish and let it cook for about three or four minutes.

Serve with tartar sauce (see below), malt vinegar and a cold pint.

“Chips” is the English term for fried potatoes. They are usually a larger cut than the traditional French Fry. For this recipe, we will substitute French Fries for Chips. Go to your local super market. Then go to isle seven (frozen foods). Buy a bag of pre-cut French Fries. Take them home and turn the bag over. Follow directions on back side of the bag. If you screw this up, do not tell anyone, just try again.


BISCo. Tartar Sauce:

1 cup mayo

4 teaspoon chopped chives

1 teaspoon shopped capers

2 teaspoon tarragon

1 tablespoon parsley

1 teaspoon finely diced shallot

1 tsp lemon juice

4 teaspoon diced cornichons

salt

pepper

dash of milk

Combine all the ingredients except milk and stir together. If the consistency is too thick, you can splash it with milk to thin it out.