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Your October 23rd Motts Channel Seafood newsletter is here!
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Fresh, Fall News From the Coast!
October 23, 2015
Scroll down to bottom of our newsletter for our latest coupon!
NC OYSTER SEASON UPDATE:

As of this morning our retail store is offering oysters from neighboring states.

We hope to have a larger supply of local oysters for our customers in the very near future.
For those new to cooking oysters at home, or if you are thinking about hosting your first oyster roast, we have put together a short list of frequently asked questions:

Q: How much should I buy?
A: At Motts Channel Seafood we sell fresh local oysters by the dozen, the peck (serves 2-4), 1/2 bushel (serves 4-6) or the bushel (serves 6-8). 

Q: Do you offer oyster washing?
A:  We sure do...at no charge (although a small tip for our staff is always appreciated).

Q:  Do you sell oyster shuckers?
A:  You bet. There's nothing worse than standing in front of a beautiful pile of ready-to-eat oysters and having to wait to share an oyster knife. Pick up a few extra...you'll be glad you did!

Q: How should I store my fresh oysters?
A: Wait to wash the oysters until just before you are ready to eat them. Store in a cool dry place and please do not put them on ice!  

Q:  How long will you be selling local oysters?
A: Oyster season is scheduled to run until March 15, 2016.  While we strive to have plenty of oysters on hand at all times we are at the mercy of our oyster fishermen and of course "Mother Nature." We welcome you to call us anytime (910) 256-3474 to check availability. Pre-ordering is not only welcome but encouraged!

Q: Can I recycle my shells?
A: If you shuck it, don't chuck it!  That is the motto of our state's recycling program. For a compete list of recycling centers please click here.
 
Not quite ready to let summer go? Keep the spicy flavors of summer at your beck and call all year long.


Key Lime Mustard Sauce by Floribbean is a creamy, mild sauce that features 100% pure key lime juice and mustard seeds. It is a classic accompaniment for just about any fresh shrimp or fish dishes. You can also add it to vegetable salads, or grate some jicama and pineapple, top with a little bit of Key Lime Mustard Sauce, and serve as a side salad at lunchtime. 
 

Thank you to everyone who visited our booth at the 4th Annual Taste of Wrightsville Beach. We chose a random name from our fish bowl and Laurel Thornton of Wilmington was our $25 gift certificate winner. Stop by the store and drop your business card in our fish bowl by the cash register and you could be our next winner!

 
We know you love all things pumpkin this time of year so we wanted to share two recipes to try out at home or to bring to your next fall gathering.
Thank you, Temple Orange Restaurant at the Ritz-Carlton, Palm Beach for sharing this delicious fall inspired recipe.

Serves four.


Ingredients
  • 16 large fresh Motts Channel Seafood scallops
  • 1 small pumpkin
  • 1 cup milk
  • 4 ounces butter
  • 1 tablespoon equal parts ground allspice, cinnamon, ginger, nutmeg (pumpkin spice)
  • 1 pound pork belly
  • ½ onion, chopped
  • 1 carrot, chopped
  • 1 celery, chopped
  • 1 sprig of thyme
  • 1 tablespoon garlic, chopped
  • 1 quart chicken stock
  • 1 ounce micro basil
  • 1 tablespoon olive oil
  • salt and pepper to taste
Instructions

1. Place pork belly in roaster and add onion, celery, thyme, garlic, carrot, and chicken stock.  Place on the stove, bring to a boil, then cover and place in oven at 275 degrees for two hours or until tender. 
2. Remove and cool pork belly and cut into one inch by one inch pieces. Set aside.
3. Wash, clean and peel the pumpkin. Cut into large pieces and place onto cookie sheet. Season the pumpkin with salt, pepper and olive oil. Place in oven at 350 degrees and roast for 15 to 20 minutes or until cooked through.
 4. Blend roasted pumpkin in a food processor with milk, butter and spice mix, until smooth. Taste and adjust seasoning with salt and pepper. Set aside.
 5. To cook scallops, place a non-stick pan and place on medium heat. Once hot, add olive oil then scallops. Sear until caramelized on each side. Watch not to over cook. If scallops are large, you may have to finish in the oven.
6. In another pan, sear pork belly on both sides.
7. To plate, first spread pumpkin puree across plate, add scallops and pork belly atop the puree. Top with micro basil.
This crowd-pleasing snack is courtesy of bhg.com.

Makes 20 appetizers.


Ingredients
  • 20 
fresh Motts Channel Seafood jumbo shrimp in shells
  • 1 
cup canned pumpkin
  • 1/2 
cup crumbled goat cheese, at room temperature (2 ounces)
  • 1 
tablespoon lemon juice
  • 1 
tablespoon honey
  • 1 
cup arugula
  • 1/2 
cup finely chopped red onion
  • 1/2 
cup toasted pumpkin seeds*
  • 1/4 
cup bottled Italian vinaigrette salad dressing
  • 20 
3/4-inch-thick slices baguette-style French bread
  • 2 
tablespoons olive oil
  • 2 
ounces Parmesan cheese, shaved (optional)
Instructions

1. Peel and devein shrimp, leaving tails intact. Rinse shrimp.
2. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
 3. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
 4. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
 5. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
 6. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese.

* To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.
Have a safe
and
Happy Halloween!  


We will be open
normal business hours
from 8:00 a.m. - 7:00 p.m.


However...

Starting Sunday,
November 1st
our winter store hours
will be
8:00 a.m. - 6:00 p.m.
seven days a week.
Come see why Star News readers have voted us
Best Seafood Market
for 2013 and 2014!

Can't Make it to the Store?
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Valid today through November 6th, 2015.
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