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Here's the Latest News from Motts Channel Seafood
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Fresh News From the Coast!
3-25-16
For many of us in and around Coastal Carolina, this weekend signals the end of Spring Break as well as Easter. Today (Good Friday) is one of our busiest retail sales days of the year as many seek out fish and seafood for their lunch and dinner Lenten meals.

As you prepare your menu for Sunday's holiday, don't forget that many fresh seafood choices can add amazing flavors to your egg-based dishes.

Fresh shrimp, lump crab, salmon and tuna are delicious additions to family favorites such as quiches, omelets, casseroles, as well as strata and frittata dishes. Shrimp and grits and seafood eggs benedict (recipe to come later in this newsletter) will make mouths happy so long as you don't fill up on chocolate bunnies and peeps first!

 
Need some more ideas? Stop in and see us. We'll be happy to help...just ask!
Here's a fact about Motts Channel Seafood that you might not know.

We are pleased to provide fresh fish and seafood to many of your favorite restaurants and catering companies on the coast.

If you operate an establishment that values offering the freshest fish and seafood dishes to your customers, it’s time to give us a call at 910.256.3474.

Learn more about our wholesale seafood operations by clicking here.
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for Easter brunch or any weekend where full flavor is on the menu.

Recipe adaptation and photo credit:   via foodrepublic.com

Serves six.

Main Ingredients 
  • 12 eggs
  • 1 to 2 tablespoons vinegar
  • 12 slices ciabatta bread, or 6 cut in half if they are large
  •  unsalted butter, for spreading
  • 6 tablespoons cream cheese
  • 12 spears asparagus, cut in half and steamed until fork tender
  • 1/2 lemon, zested
  • 1 1/2 cups Motts Channel Seafood jumbo lump crabmeat, picked and divided into 12 portions
  • 12 large Motts Channel Seafood shrimp, cooked, completely peeled and deveined
  • 12 sprigs dill, about 2 inches long
  • 1 recipe hollandaise sauce (see below)
Hollandaise Sauce Ingredients 
  • 4 tablespoons butter
  • 4 egg yolks
  • 2 tablespoons fresh lemon juice
Main Instructions
  • In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer.
  • Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
  • Meanwhile, butter the ciabatta on both sides and place in a pan or on a griddle to lightly toast.
    Top each piece the with a smear of cream cheese. Top each with 2 pieces of asparagus. Top the asparagus with a scoop of crabmeat.
  • Place the poached egg on top.
  • Top each egg with a shrimp and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest.
Hollandaise Sauce Instructions
  • In a small saucepan, melt four tablespoons of butter. Do not let it brown.
  • In a medium-sized bowl, beat together four egg yolks, two tablespoons fresh lemon juice, freshly ground pepper, and salt.
  • Combining the eggs with the melted butter requires a technique called tempering. If you simply add the eggs directly to the warm butter, the eggs will curdle, which is not good.  To temper the eggs, add a teaspoon of the melted butter to the egg mixture and beat with a whisk. Gradually introducing the hot liquid to the cold keeps the mixture from curdling.
  • Keep adding the melted butter to the egg mixture slowly until you've added about five tablespoons. Be sure to keep whisking the entire time. Really the entire time. Do not stop.
  • Add the egg mixture to the saucepan.
  • Turn the heat to low and very quickly cook the mixture — no more than 15 seconds, still whisking constantly.
  • If your hollandaise sauce doesn't seem thick enough, you can return to the heat and continue cooking it in five second increments — if the heat gets too high you run the risk of the eggs ending up scrambled. Keep whisking the Hollandaise sauce the entire time, until it reaches the consistency you desire.
  • If the sauce gets too thick, you can thin with a few drops of warm water before serving.
Speaking of restaurants...
Restaurant Week is coming up March 30th through April 6th in and around Wilmington, NC.  

The event features eight days of gastronomic heaven with participating restaurants offering everything from prix-fixe three-course dinners to BOGO lunches, dinner for two, and more. More than 30 popular eateries to choose from. Learn more here.
Ahoy Mate. If you are looking for that something special for seafood then search no further. Whale's Blend is the one you have been looking for.  The dill and lemon flavors accent just about any fresh fish seafood you buy. 

Available today at Motts Channel Seafood!
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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 Check it out today! CLICK HERE!
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Valid today through April 10, 2016.
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