Archive for the Blog Category

RECIPE: Classic Mignonette

Classic Mignonette Yields enough for 12 oysters It’s hard to beat a classic. If you’re gonna top an oyster with anything beyond a squeeze of fresh lemon or a dash of hot sauce, let it be a classic Champagne mignonette. It’s bright and zingy while still letting

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What makes a jumbo oyster?

Jumbo oysters

Jumbos. They remind us a bit of ourselves: a little weird looking, rough around the edges, but still quality on the inside. It’s why we love them. But they are no less worthy than you or I, or our favorite “regular” 3-inch Island Creek. They are strong,

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RECIPE: One-Pot Mussels, Clams & Lobsters

The Defroster One-Pot Recipe

The Defroster One-Pot Recipe Ingredients: The Defroster (2 lobsters, 2 lb. of mussels, 2 doz. littleneck clams) 2 medium shallots (jullienned) 4 cloves of garlic (sliced) 1 bottle of white burgundy 1 lb. of unsalted butter 2 lemons Fresh parsley Baguette Instructions: 1. Get a big ass

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RECIPE: Grilled “Angry” Oysters

Grilled “Angry” Oysters (makes a dozen) INGREDIENTS: 1 dozen oysters 1/2 lb. unsalted butter (room temp) 2 tbsp. of chopped flat leaf parsley 1 tsp. smoked paprika 1 quarter pound of chorizo (medium diced) 3 lemons 1 orange and zest 1 fresno chile (diced) kosher salt to

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RECIPE: Squid in Ink Bruschetta

Squid in Ink Bruschetta with La Quercia ‘Nduja  What you’ll need: La Quercia ‘nduja Ramon Peña Squid in Ink Olive Oil Ciabatta or Italian bread Garlic cloves Jalapeno Red wine vinegar Lemon A few favorite fresh herbs (we suggest basil, parsley, mint, and oregano) Halved cherry tomatoes

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RECIPE: Deviled Roe

For those just entering the world of tinned fish (welcome!), you might be familiar with the popular tinned tuna, sardines or octopus, but some of our offerings may be new territory for you. Such as the Tinned Hake Roe. You may be wondering, should I try this?

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RECIPE: Octopus Panzanella Salad

Octopus Panzanella Salad (serves 4) This Greek-style bread salad is a quick addition to brighten up any summer meal. It is colorful, flavorful, SO quick to make, and the perfect way to utilize your tinned fish. It easily lends itself to substitutions based on what you have,

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RECIPE: Baked Oysters

Baked Oysters Recipe by Chef Jeremy Sewall (Row 34 & Island Creek Oyster Bar) Recipe makes 12 oysters 12 Island Creek Oysters, shucked and bottom shell saved 2 tablespoon canola oil ½ cup minced white onion 2 teaspoons minced garlic 4 slices bacon, chopped fine 2 tablespoons

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RECIPE: Red’s Best Sea Scallops with Pasta

Red’s Best Sea Scallops with Pasta Recipe by Chef Jeremy Sewall of Row 34 and Island Creek Oyster Bar Recipe makes 4 portions Scallops are so versatile and delicious. This recipe is best made with smaller scallops, but, honestly, any size will work! If you don’t have

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