Gone Fishin'

If you are from New York City you have probably noticed the folks who fish along the East and Hudson Rivers. Part of me loves to see these guys out there pursuing their passion and taking in an afternoon of fresh air. They aren't letting the fact that there is a highway whizzing by get to them, nor are they bemoaning the fact that they aren't casting off from a picturesque beach. Simply put, they are in it for the catch.

There is another part of me, the fish eating/cooking enthusiast who is a tad grossed out by this. I worry what is in that water and therefore the fish which these folks might be consuming. Maybe they are just out there to catch bait for an upcoming trip? What's that? I am naive, you said? Yes, probably so; but it helps me sleep at night to think that they are not actually eating these fish.

Take a look at this fella and his big catch. It looks like a normal, healthy fish but I'll betcha it glows in the dark.

Image: Gothamist

Maybe I should cast off and see what comes up...could be a three-eyed fish, Jimmy Hoffa, or a tire. God, I love NY.

Cheers!
Craig

'Gansett Clam Bake

As promised, I gave the 'Gansett clam bake a try. It is nice that you don't have to dig a major hole on the beach, collect rocks and seafood and eat sandy food that takes forever to cook. I didn't have all of the ingredients in-house so I fudged things a bit. For instance, I omitted the breakfast sausage and cut the quantity of everything in half. All in all, a good, solid meal that only left me with one pot to clean up. This was certainly tasty and I recommend giving it a try. I did dip my steamers in butter, well because I just like butter that much.

Ingredients:
4 small red potatoes
1/2 pound Chorizo sausage, sliced
4 breakfast sausages
4 onions, peeled
2 ears sweet corn, shucked and broken
2 bay leaves
Salt, pepper, crushed red pepper
2 quarts steamers (soft clams)
3 tablespoons chopped green onion
3 tablespoons chopped parsley
1 12oz can of Narragansett lager beer


Directions:
Combine potatoes, sausages, onions, lager, corn, bay leaves in large pot.
Cover with 3 quarts cold water and 'Gansett.
Season to taste with salt, pepper, crushed red pepper.
Bring to a boil, reduce heat, simmer 20 minutes.
Add clams, cover and cook until they open, about 15 minutes.


Garnish with green onion, parsley.
Serve from the pot.


Cheers!
Craig
www.blockislandseafood.com

A nod to my buddy, Sal(mon)

If you are like me, you do not want to let food go to waste. As my grandmother would say, "waste not, want not." She is also the same woman who said "if you ask, you don't get". Some might argue with that saying but really she meant it towards her grubby-handed grandchildren.

So in the spirit of not wasting, I used my near stale pita bread to make pita chips. I am not taking credit for this "recipe" but it should be known that pita need not be thrown away.


Ingredients:
pita bread
olive oil
sea salt or kosher salt

1. Separate the pita so that it is one layer and slice it into triangles. Place on a baking sheet.
2. Sprinkle with olive oil and salt.
3. Bake until crisp.

I served these with a cucumber dip that I found at a specialty shop before dinner. It was really satisfying and refreshing. It made me realize just how essential it is to have an appetizer before dinner...even if it is just chips and dip. It somehow makes dinner feel more special.


Moving onto dinner, I made a simple salmon dish that my Cousin Judy taught me. Nothing is ever as good as when she makes it but it never stops me from trying.

Ingredients:
Salmon fillet (just ask for enough to feed the amount you are serving)
Hellmann's Mayonnaise
Lemon
Salt & Pepper
Dill

1. Lay your salmon on a baking sheet or oven proof dish. If the salmon is thinner on one end, fold it underneath so that it evens out. It will prevent the thinner piece from becoming overcooked.
2. Sprinkle with salt and pepper.
3. Spread a thin coat of mayonnaise on top of the fish. (Sounds gross? I thought so too...you can't even taste it!)
3. Bake at 350 for about 10 minutes and finish under the broiler.
4. Sprinkle with a squeeze of lemon and some fresh dill

The cucumber dip that I had with the pita chips would have been great on the salmon too but I forgot to give it a shot. I only remembered after my last bite of fish. Next time.


I hope you enjoy these dishes and make them your own.

Cheers!
Craig
www.blockislandseafood.com

Happy Flag Day

Here is Old Glory proudly flying outside of the National Hotel on Block Island...no better place to enjoy a beer and a grand view of Old Harbor.

I am so very proud to be an American.

Cheers,
Craig
www.blockislandseafood.com

Blue Lobster

Newsflash: A blue lobster has been caught off the coast of Canada.


Check this video out.

Everyone should have a nice, cold glass of Blue Moon to celebrate this find. What I wouldn't give to make like a lobster and live under water for today. Temps are rising and I feel more like a steamed lobster.

Hope everyone is cookin' up something good for the summer!

Cheers!
Craig

www.blockislandseafood.com

A Trip to Block Island

Memorial Day weekend is a great time to visit Block Island, my favorite place on earth. The weather is not too hot, the streets aren't crowded and there is never a wait for a table or a drink. Staff is friendly and welcoming to new faces and the island is awakening for a new season. When that ferry pulls in, you can feel the weight of the world drift away and know that your time spent on the Block is going to be good. Very good.

While on BI, I was sipping on a 'Gansett and noticed that the can features a recipe for a clam bake.

I am going to give this a try sometime this week and I will be sure to post how things turn out.

'Gansett is a great beer and what makes it even better are their coasters that feature mind benders and puzzles. If you can get this one, you will win a BISCo. prize. Leave a comment with your answer. Hint, it's a phrase.

Cheers!
Craig

The Rapture? What Rapture?

My apologies for the absence of blog posts lately. This weekend was a busy one! Block Island Seafood Co. hosted a fish fry at Shelley's Bar in Woodside, Queens. Folks were treated to some fish and chips, calamari, fried oysters...you name it, we fried it!

On Saturday, BISCo. had the opportunity to cater a communion party for over 80 folks. We turned out sliders, crab cakes, quesadillas, pigs in a blanket and beef satay--and that was just the appetizers. Dinner was sirloin steaks, grilled rosemary chicken, marinated grilled shrimp, parmesan pasta salad and haricot verts. Dessert for the kids was tried and true hand-scooped rainbow Italian ices. A big hit!

Me, Craig, working the grill

Luckily, the rapture didn't show its head, which was a relief. However, it was a tad eerie when the thunder and dark clouds rolled in just around 6pm. The buffet was set-up and ready to go until the rain came down. Team BISC0. was able to re-configure the party for an inside set-up and dinner was served without a hitch.

Big Brother, MSG, gettin' fired up!

Everyone had a great day and literally lived to tell about it. The best part? BISCo. left the hosts' home looking great--you wouldn't have known that appetizers and dinner were just served for 80 guests.

Team BISCo.

Have a party that you would like catered? Email me, craig@blockislandseafood.com.

Cheeseburger in Paradise

A nice quick dinner is a good old fashioned cheeseburger. Here is how I do it using what I have in the house.

Cheeseburger
Ingredients:
1 lb. chopped sirloin
1 egg
2 tablespoons breadcrumbs
5 (or more) dashes of Lea & Perrins
1/2 teaspoon Lawrys Seasoned Salt
1/2 cup minced onion
English Muffins
Fixins' (cheddar, ketchup, mustard, pickles, tomato, lettuce, etc.)

Combine all ingredients and form your patties. This should make about 4-5.
Heat a grill pan on high. When the pan is hot, add your burgers. Depending on how you like them, just a few minutes on each side. Top with some cheddar cheese (optional) before removing from heat to melt the cheese.

Place your burger an english muffin and top with the works! Serve with Old Bay French Fries.

Old Bay French Fries
Ingredients:
4 Idaho Potatoes
2 tablespoons olive oil
salt
Old Bay

Preheat oven to 425. Wash your potatoes and slice them into french fry sized pieces. I personally like them on the thin side. Place your fries on a baking sheet and coat with olive oil and salt. Bake at 425 for approximately 20 - 25 minutes. Keep your eye on these guys. The size of the pieces of potato will determine cooking time. Once crisp sprinkle generously with Old Bay.



Enjoy with a cold brew and you have yourself a cheeseburger in paradise.



What do you like on your burger? Leave a comment.

Cheers!
Craig

Craig@blockislandseafood.com

And the winner is...

Note: You may need to rotate your monitor 90 degrees.

Congratulations! Thanks to all for entering!

Where in the world is BISCo.?

3,000 miles away Cousin Donald celebrates the promotion of his beloved Queens Park Rangers soccer club. Look out Premier League, them R's are on the way!

Shrewsbury, England

Show us your BISCo. gear from around the world! Email me, Craig@blockislandseafood.com.

Don't forget to enter the giveaway! Drawing will be held later today!