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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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
Read more →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
Read more →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
Read more →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?
Read more →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,
Read more →There are many beautiful things about tinned fish: they are shelf-stable, they are rich in omega-3s, they can be enjoyed in a myriad of ways, and they have the ability to transport us to the balcony of our pied-à-terre in Europe in the summertime (at least in
Read more →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
Read more →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
Read more →Yes, Dana likes it raw. But she also likes it wrapped in bacon (and BONUS, topped with caviar or roe!) Straight from the Island Creek Kitchen, Dana shows us how to drink…uh…wow this holiday with the simplest show-stopping recipe you’ll make this holiday season. Angels on Horseback
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