National BBQ Month Specials!
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Can't make it to the coast this BBQ Month of May? Bring the coast to you and to your grill! Enliven your backyard recipe repertoire by swapping the standbys -- burgers, steaks, and chicken -- for something from the sea. Whether you go for fish, shrimp skewers, lobster or more, there's something here at Groomer's Seafood for every taste!
I love cooking seafood on the grill because it's so fast and, since most seafood is relatively mild, it readily absorbs smoky flavors. Also, as many of you know, seafood is incredibly healthy! Seafood is an excellent source of lean protein and some types of fish, such as salmon, are phenomenal sources of omega-3 fats, which are good for your heart and your mental health. Seafood can be intimidating though if you've never grilled it before, and the possibility of ruining a meal can be daunting when making your menus. With a few tips and tricks of the trade however, you'll find that you too, can be a seafood grilling master!
First step when grilling anything, especially fish, is to preheat your grill on high. This does a number of things. Bringing the grill up to temperature will help in caramelizing the fish and provide the defined grill marks that supply the immense flavor all grillers love. Having the grill preheated will also lessen the amount of time your fish is on the grill, resulting in less opportunity for your fish to dry out.The second trick; use plenty of oil! Be sure after you scrape your grill grates clean with a grill brush, to oil the grill rack to reduce the chance of sticking. Third, the most common question; how long do I cook it? Use the Canadian cooking method! Do 5 minutes per side per inch of thickness. So if you have a 1 inch thick steak of swordfish, cook for 5 minutes on one side, flip, 5 minutes on the other and you're done (adjust this if you're doing something like Ahi tuna for just a quick sear instead of cooking all the way through)! It's really that simple and so delicious. If you're dealing with more delicate fillets or smaller seafood items like shrimp I recommend grilling on foil. If you're cooking larger fillets or whole fish use a grill basket to make flipping the fish over easier and the fish will be less likely to break and fall apart on you. My last and most important tip is to use good seasonings. Don't drown your seafood in salt, MSG, and other seasonings used to mask the natural flavor of these ocean treasures!
So don't limit yourself to the usual burger or steak. It's BBQ Month! Have fun, be creative, and eat the best food in the world, seafood!
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Weekly Codfather Specials!
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Specials valid 05-17-18 - 05-23-18
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Wild Texas Gulf Coast Red Snapper
Fillet - $19.95 per pound
Whole - $9.95 per pound
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Wild Mahi-Mahi
$14.95 per pound
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Fresh Alabama Raised Catfish
$6.95 per pound
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Ocean Raised Norwegian Salmon
$12.95 per pound
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La Boucherie Pork Tenderloins
$21.95 each
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La Boucherie Seafood Pies
Shrimp - $6.50 each
Crawfish - $6.50 each
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Wild Fresh Never Frozen Colossal Gulf Shrimp 10/15 CT
$14.95 per pound
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Friday and Saturday Groomer Items!
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Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
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Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
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Homemade Cajun
Crab Bites
$6.95 per pack
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Fresh House Blend
Stuffed Crab
$10.95 per 2 pack
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Fresh Homemade
Crab Cakes
$9.95 per 2 pack
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Ingredients
2 cuts of 8-10 Ounce Scottish Salmon Skin on
4 oz of Honey
2 Tablespoons Fine Chopped Cilantro
1 Tablespoon Fine Chopped Red Bell Pepper
1 Tablespoon Finely Sliced Scallions
Juice of one Lemon
Sea Salt
Cracked Black Pepper
2 Tablespoons Soy Sauce
1 Cedar Plank (pre soaked in water for 1-2 hours)
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Instructions:
1. Mix Honey, Cilantro, bell pepper, scallions, lemon juice, and soy sauce in a bowl together and salt and pepper to taste.
2. Season Salmon with sea salt and cracked pepper and place on wet plank skin side down.
3. Place plank on grill at medium-high heat and allow to cook for 3-5 minutes
4. Brush your salmon with honey mixture and close grill lid cooking until internal temperature is 145 degrees.
5. Serve and enjoy!
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A homemade Christmas gift in 2009 sparked the start of The Spice Lab, recognized for the fourth consecutive year as one of the 2017 Top 50 Women-Owned Businesses in Florida and named to the Inc. 5000 list of America's fastest growing private companies.
The Spice Labs' story began when technology entrepreneur Brett Cramer wanted to share his newfound fascination with gourmet sea salts with his family and friends. Enjoying woodworking as well as being an avid gourmet cook, he handcrafted a wooden base out of scrap lumber to hold test tubes filled with exotic sea salts from around the world. His wife Jennifer, an interior designer, wanted to start a company and thought that Brett’s creation would be an ideal way to enter the gourmet gift business.
Throughout 2010, the company’s online business grew as the company added an array of smoked sea salts and salt collections and became a direct importer. Jennifer’s design background influenced the products and packaging that garnered early market acceptance and ignited sales.Selling his dot-com business in January 2011, Brett joined Jennifer along with a growing staff to devote their energies full time to building The Spice Lab and its retail distribution. By fall of 2013, the company moved into a 15,000 square foot building and in March 2017 has expanded into a 75,000 square foot facility to accommodate more packing lines, a research and development lab and a full showroom.
Now with six production lines, the company can produce 25,000 units per day. In October 2016, they also opened their first retail shop and artisan market in Fort Lauderdale, Florida.The company has received extensive media coverage – from O, The Oprah magazine, NBC’s TODAY show and Cosmopolitan and many others – and earned numerous industry awards for its innovative products and packaging.
While they may be most well known for their extensive line of sea salts, The Spice Lab also produces some of our favorite seafood seasonings that we have featured this week. My favorite from their line is the Spicy Seafood Seasoning with fresh paprika, black pepper and other spices create a zesty flavor blend to use on your favorite fish.
Himalayan Spicy Pepper Salt 14oz $4.79
Himalayan Paprika Salt 14oz $4.79
Himalayan Pink Salt Coarse Grain 16oz $5.04
Best of the Bay Seafood Seasoning 7oz $7.24
Spicy Seafood Seasoning 6oz $8.49
Tropical Citrus Seasoning 6.5oz $8.49
Salt Free Salmon Seafood Seasoning 4oz $8.49
Himalayan Pink Salt Coarse Grain 11oz $7.99
Seafood Citrus N’ Garlic Seasoning 1.8oz $3.64
Tuscany Spice Blend Seasoning 1.5oz $3.64
Premium Blackened Seasoning 4oz $5.04
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Charcoal Companion Flexi Plank Basket
- Holds Food And Wood Planks Together On The Grill For Easy Cooking And Turning
- Non-Stick Interlocking Links Flex To Hold Your Food Securely And Adjust To Different Sizes
- Move And Flip Your Entire Meal With A Flick Of The Wrist
- For Use On Charcoal, Gas, or Electric Grills
- Perfectly Shaped To Hold A Standard 5" x 12" Sized Wood Plank Of Your Choice
$9.75 each
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Grilling Wraps
Cedar wraps allow for juicy, moist meat without having direct flame on your protein.Best flavor pairings forcedar are Salmon, shrimp, vegetables, chicken, and lobster tails.
Alder on the other hand has a more subtle, all-purpose smokiness that pairs especially well with white fish, seafood, vegetables and fruit.
Western Red Cedar Grilling Wraps $6.99 8 wraps in a pack
Northwest Alder Grilling Wraps $6.99 8 wraps in a pack
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From the late 1800's to modern times, hungry locals and tourists made Old Original Bookbinder's Restaurant a required stop when navigating the city of Philadelphia. In the early 1970's they created a foods division, selling traditional restaurant favorites packaged as convenient take home products. Take a bite of a long history with their products today!
Seafood Cocktail Sauce $2.50
Traditional Tartar Sauce $2.50
Hot & Spicy Cocktail Sauce $2.50
Spicy Sriracha Sauce $2.50
Hot Wasabi Sauce $2.50
Sassy Creamy Horseradish Sauce $2.50
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Grilled Whole Red Snapper With Herbs & Citrus
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Ingredients
- 4 (1 1/2- to 2-pound) whole red snapper, scaled
- 4 tablespoons extra-virgin olive oil
- 6 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 12 cloves garlic, smashed
- 8 sprigs rosemary
- 8 sprigs parsley
- 8 basil leaves
- 2 lemons, sliced
- 4 slices navel orange
- 2 tablespoons fresh lemon juice
- Garnish: fresh herbs
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Instructions:
- Brush fish all over with olive oil, and season generously inside and out with salt and pepper. Stuff cavities with garlic, rosemary, parsley, basil, lemon slices, and orange slices. Drizzle fish with lemon juice. Cover, and refrigerate at least 4 hours before grilling.
- Preheat grill to 400°. Brush grill grate with oil. Cook, covered, for 7 minutes per side. Transfer fish to a platter. Garnish with fresh herbs, if desired.
- Tip: Make sure your grill grates are very clean to help prevent the fish from sticking.
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New Orleans Style BBQ Shrimp
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Ingredients
- 1 1/2 sticks (3/4 cup) butter
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon Creole seasoning
- 1 teaspoon oregano
- 1 1/2 teaspoons paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 green onions, sliced
- 2 tablespoons lemon juice
- 1 lemon, sliced
- 2 pounds fresh shrimp, unpeeled
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Instructions:
Preheat oven to 350 degrees.
Combine all ingredients EXCEPT shrimp in a medium saucepan and bring to a simmer. Revover from heat. Taste mixture and add a little salt if needed.
Place shrimp in a 9X13-inch baking dish.
Pour butter mixture over shrimp.
Bake 15 to 20 minutes, stirring once.
Serve with French bread to mop up the liquid.
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Crawfish are now available for pre-order every week!
These will not be graded and sized yet as we are still very early in the season.
All pre-orders must be picked up on Friday and we strongly encourage you to plan your boils for Friday as well! As a fair warning the crawfish are still not fully hard shell, so shelf life is minimum at best! In other words, these guys may not make it if you hold them until Saturday or Sunday! This should change as they get heartier later in the season.
How does this product come?
Pre-orders this year will be done only by the sack. Each sack will average about 34 pounds.
What is the price?
Price will change week by week. Every Monday on our website (www.groomerseafood.com) the prices will be posted.
How much should I get?
Plan on ordering at least 2 to 3 pounds of crawfish per adult at your boil. Bigger eaters like myself, may need 4 to 5 pounds.
How do I purge them?
The golden rule with crawfish is that you must purge the little buggers to remove all the muck that comes with living down in the mud. To do this, right before boiling, pour the sack of crawfish in a small children's pool or ice chest, cover with one box of salt, and add enough water to just cover the crawfish. Gently stir for 3-4 minutes, drain, and then rinse the crawfish with a hose. While purging, throw away "floaters", which are dead crawfish. You don't want these going in your boil.
How to Pre-Order:
Pre-orders must be done either on Monday or on Tuesday. To place a pre-order go onto
groomerseafood.com for San Antonio
or
groomerseafoodcorpuschristi.com for Corpus Christi
and follow the prompts. Every pre-order must be paid for on the site to be locked in for a reserved bag. Every week we will order a little extra, but if you don't make this deadline we cannot guarantee that we will be able to fill your order.
Live Product Risk:
Keep in mind that this is a live product that has had a very rough year, and if this product is not taken care of it is very easy to lose. Groomer's is not responsible for any loss of product once it leaves our doors, so be sure to inspect your bags. We will pack your crawfish with ice for travel in either a cooler you provide or in our own boxes. Should you choose to store your mudbugs, keep them in a cool, moist environment. The best place is in a cooler with ice on the bottom, newspaper/paper towels to separate and damp newspaper or paper towels on top. Be sure to keep the lid cracked so they can breathe!
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Bayou Classic Boiler
$895.00
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Stop by to shop at:
San Antonio
[9801 McCullough]
[San Antonio, TX, 78216]
www.GroomerSeafood.com
Corpus Christi
[ 4002 East Causeway Blvd]
[Corpus Christi, TX, 78402]
www.GroomerSeafoodCorpusChristi.com
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