Weekly Codfather Specials!
|
|
Specials valid 04-19-18 - 04-25-18
|
|
|
Fiesta is here and nothing makes a Fiesta like Fishesta! What's Fishesta? It's the best party in town and you're all invited! Set every year during Fiesta, Groomer's Seafood focuses on promoting sustainable seafood and bringing it to our loyal customers! This week we are featuring especially our fresh oysters! Check them out below!
|
|
Wild Brazillian Wahoo
$13.95 per pound
|
|
Ocean Raised Norwegian Salmon
$12.95 per pound
|
|
Wild Hawaiian Opah
$13.95 per pound
|
|
Wild Texas Gulf Oysters In Shell
$7.95 per dozen
|
|
Wild Texas Gulf Blue Band Oysters in Shell
$8.95 per dozen
|
|
Wild Texas Gulf Shucked Oyster Meat
$14.95 per 1lb pint
$29.95 per 2lb Quart
$59.95 per 4lb bucket
|
|
Wild East Coast Oysters
$1.50 each
|
|
Texas Gold
Headless Shrimp 2lb Bags
10/15 Count Colossal - $31.90
16/20 Count Extra Jumbo - $27.90
21/25 Count Jumbo - $23.90
31/35 Count Large - $19.90
|
|
Texas Headless Peeled and Deveined Shrimp 16/20 Count
$31.90 per 2lb bag
|
|
Fresh Never Frozen
Wild Texas Gulf Extra Jumbo
16/20 Count Shrimp
$13.95 per pound
|
|
Bandera Quail Poppers
$15.95 each
|
|
Bandera Quail Knots
$15.29 each
|
|
Friday and Saturday Groomer Items!
|
|
Groomer's World Famous
Gulf Coast Ceviche
$14.95 each
Friday and Saturday Only
|
|
Groomer's Homemade
Shrimp Cocktail
$9.95 each
Friday and Saturday Only
|
|
Homemade Cajun
Crab Bites
$6.95 per pack
|
|
Fresh House Blend
Stuffed Crab
$10.95 per 2 pack
|
|
Fresh Homemade
Crab Cakes
$9.95 per 2 pack
|
|
Specials On The Halfshell
|
|
Our Texas Gulf is home to one of the largest remaining wild oyster reefs in the world, yet our brawny bivalve often finds itself fishing for the compliments routinely lavished on its prestigious East and West Coast brethren, those of winsome, wispy names like Beausoleil and Kusshi. There was when Gulf Oysters were also called by their respective estuaries, up until the mid-1800’s, when a confluence of sheer quantity, increasing national demand, and the arrival of the railroad made it more profitable to do away with those pleasantries and ship them out in a monolithic mass.
That’s never once hindered Texans from appreciating the meaty mollusks: raw and fried, in gumbos, and, of course, on the grill, where their flame-kissed shells serve as vessels in which they poach themselves in their own liquor (and maybe a little chile butter). No fancy names needed here, for the Texas Gulf Oyster, flavor speaks volumes for itself.
Grilled Gulf Oysters With Jalapeño Butter
Buy as many Gulf oysters as you and your lucky friends want to eat. Get a hot fire going on the grill (charcoal is best if you want that smoky flavor). Meanwhile, give your oysters a good scrubbing, discarding any with broken or open shells. Then shuck your oysters, removing the top shell and placing the oyster along with its liquor in the deeper shell. Get all your shucks in a row on a large baking sheet, add a little of your compound butter to each, and head for the grill. Gently place the oysters on the grill (in batches, if you have a bunch) and close the lid for about 3 minutes. Then take a peek; you’ll want to see the edges of the oysters starting to curl up a little and the butter getting brown and bubbly. Don’t overcook; they shouldn’t take more than 4 or 5 minutes. Carefully remove from the grill—don’t spill the juice!—arrange on a bed of rock salt (if you want to be fancy), and serve with hot sauce, saltines, and beer.
Compound butter is merely a stick (or more) of softened butter to which you can add anything that appeals to you; ours included: 2 cloves of garlic, minced; 1 jalapeño, seeded and diced; 1 tablespoon or so chopped cilantro; the juice of one lime; and salt and pepper to taste.
|
|
Seared Opah with Vine-Ripe Tomato Garlic Butter
|
|
Ingredients
1 lb opah, cut into 3-ounce fillets
olive oil
2 Tbsp garlic, finely minced
1 Tbsp lemon juice
3 Tbsp white wine
2 Tbsp parsley, chopped
1 lb unsalted butter, cut into cubes, room temperature
salt and pepper, to taste
shredded parmesan cheese
TOMATO CONCASSE:
1 lb vine ripened tomatoes
2 shallots, minced
4 Tbsp unsalted butter
|
|
Instructions:
- Make the Tomato Concasse: (The French word means to roughly chop).
- Remove the core of the tomato with the tip of a small knife.
- At the other end, lightly score (just break the skin) of the tomato by cutting an X.
- Plunge the tomatoes into a pot of rapidly boiling water for 10 seconds (blanch).
- Remove the tomatoes with a slotted spoon and place into a bowl of ice water or under cold running water to halt the cooking process (this process is called 'refreshing').
- The peel should now just slip off; if the tomatoes are not quite ripe, they may need to be blanched and refreshed again.
- Place the tomatoes on a cutting board with the core side down and cut in half.
- Remove the seeds with a teaspoon and discard.
- Roughly chop the tomatoes to the desired size.
- Gently cook the shallots and the tomatoes in butter without coloring them (this is called sweating) for 5 minutes and set aside until required.
- For the Fish:
- Heat the saute pan on medium heat until hot.
- Add in oil; season both sides of fillets with salt and pepper.
- Sear on both sides until medium done, approximately 4 - 5 minutes total depending on thickness of fish.
- Remove from pan; add garlic; stir consistently.
- Add tomato concasse, lemon juice and white wine on medium heat; let reduce until most liquid is gone.
- On low heat, add in butter a little at a time.
- Remove from heat; add in chopped parsley and season.
|
|
Sea Island Shrimp House Products
|
|
Sea Island didn’t become one of the best seafood restaurants in San Antonio overnight! Their roots in this city date all the way back to 1912, when Tom Anthony opened the iconic Manhattan Café in downtown San Antonio.
When Tom’s son, Dan, took over the thriving restaurant, he still had his heart set on opening his own steakhouse. But, Dan had a special talent for preparing exquisite seafood dishes and Manhattan Café regular and old family friend, Henry Reed, convinced him that what San Antonio really needed a good seafood restaurant.
In 1965, Dan Anthony, his wife Chrissy, and Henry Reed opened the first Sea Island Shrimp House on Rector St. behind North Star Mall. The restaurant soon became one of the most well-known seafood restaurants in San Antonio.
Today, Sea Island has six locations in San Antonio and opened the New Braunfels location in 2016. To this day, the Sea Island restaurant group continues to be a family-owned business. Dan and Chrissy’s son – Barclay – is now the CEO of the restaurant group and has devoted his entire career to carrying on his family’s legacy of quality, value, and service.
Groomer's Seafood proudly provided a variety of seafood for our friends at Sea Island and now you can bring their delicious flavors home with you from our retail store. Their mouth watering seasonings and even their world famous Jolly Jack's Hot Sauce is waiting for you this weekend!!
Diabolo Spice $3.95
Grill Seasoning $3.95
Lemon Pepper Seasoning $3.95
Jolly Jack Hot Sauce $4.99
|
|
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
|
|
Flat Cedar Grilling Skewers
Our flat Cedar skewers infuse your food with rich, smoky essence from the inside-out. The flat design prevents your kabobs from rolling or spinning when you turn them over.
$4.50
|
|
Grilling Wraps
Cedar wraps allow for juicy, moist meat without having direct flame on your protein.Best flavor pairings for cedar 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.
Cedar Grilling Wraps $7.70
Alder Grilling Wraps $7.70
|
|
Spice Lab Tequila Salt Shooters
- 3" Shot glass made of 100% Pure Himalayan salt
- The Spice Lab's Himalayan Shot Glass as seen in Oprah "O" Magazine
- Carved from the finest quality, food grade Himalayan pink salt
- Glasses naturally add salty note to your favorite tequila
$16.95
|
|
Some say Silver Spring Foods are horseradish aficionados. It makes sense as they have been growing it since 1929. That’s 85 years of experience farming, processing and using horseradish in cuisine. Because they have such high standards, the quality of their roots is second to none. So when you buy horseradish products from Silver Spring Foods, you know you’re getting the absolute best. This week we are featuring their cocktail and tartar sauces, but most importantly their fresh ground horseradish! Believe it or not, this red and white labeled product is one of the hardest items to keep our shelves stocked with! We could talk it up, but really just give it a try with some fresh shucked oysters this week. You're sure to be hooked after just one bite!
Cocktail Sauce made with Real Horseradish $2.49
Tartar Sauce with a hint of lemon and dill $2.49
Fresh Ground Horseradish $2.79
|
|
Fresh Oysters - The Old
Fashioned Way
|
|
Ingredients
- 6 oysters , from sustainable sources
- 1-2 lemons , optional
- Tabasco sauce , optional
|
|
Instructions:
- When you buy oysters, make sure that they are tightly closed and heavy in the hand. Ideally, oysters should be straight out of the sea when you eat them.
- Give them a rinse in cold water before you start preparing them – this can be tricky so please be very careful!
- To open them, you’ll need an oyster knife which is short, thick and quite blunt. Do not use a normal kitchen knife – it’s dangerous and you’ll probably snap the tip of the knife off! A screwdriver is probably a better bet if you don’t have an oyster knife.
- Hold the oyster curved-side down on a chopping board with a folded kitchen cloth between the shell and your hand – this is to help you get a good grip and protect your hand.
- Look for the hinge between the top shell and the bottom shell, and poke the knife tip into the crack. You need to push quite hard and work it in there but eventually you should be able to prise the top shell off. It’s not always that easy so it might be a good idea to try a few before dinner to get the hang of it. Wear an apron too in case you get a bit dirty.
- When you get the oyster open, throw away the top shell. If there is any seawater in the bottom shell with the oyster, try and keep it in there.
- Pick out any fragments of shell and place the oyster on a plate with a mound of rock salt or crushed ice in the middle.
- Season it however you like – I'm a big fan of lemon juice or Tabasco – then tip that lovely fresh oyster into your mouth!
|
|
Ingredients
- Wahoo steaks
- Fish basket for grilling
- 4 oz butter
- 2 oz olive oil
- 1/2 tsp red pepper flakes
- 1/2 chili pepper
- 1/2 tsp cilantro
- 1/4 tsp garlic powder
- salt and pepper
- fresh limes for squeezing onto the meat
|
|
Instructions:
- Cut the Wahoo meat cross grain into semi-thick steaks.
- Place the steaks into the fish grilling basket.
- Melt the butter and add the olive oil and seasonings and mix together. Baste the fish on both sides with the mixture.
- When finished grilling the fish, there should be beautiful char marks from the basket on the fish, and extra basting for extra flavor is recommended.
- Squeeze the limes over the fish before serving.
|
|
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!
|
|
|
Bayou Classic Boiler
$895.00
|
|
|
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
|
|
|
|
|
|
|