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Good morning to all of our beloved friends and clients; With The Days getting shorter and your Brown Liquor consumption on the rise, I think it’s time we had a chat about the Fall Fat Trap…Snap! I think it just got me.
I don’t know about you Little Chefs but it just seems that when the days were longer a month ago, it gave the illusion that we all had a little more time on our hands. You know what I mean, in the Summer Months when it is 6:30 pm and you haven’t even started dinner you think to yourself, “I’m just going to have one more glass of wine and peruse my Instagram account one more time for a Baby Laughing reel and then I will get started with Dinner.” Fast forward to Autumn and it goes something like this, “For the Love of Cod Man! It’s 5:00 pm already, there is no way in Hake I’ll have time to make dinner…Let’s just get Pizza and Wings…Honey can you pick it up, this wine is not going to drink itself.” And therein lies the first setting of the Fat Trap. Now don’t get me wrong, I am certainly not blaming it on the Pizza or Wings but unless the arms on our couches are hugging us (unwillingly) into the cushions, that third chin is not going to birth itself. And unless you are going a little too hard on the libation or gummies, we clearly have the same amount of time each day regardless of the Sunlight. “But Funky Fishmonger, during the Summer it was so easy to throw Seafood on the Grill, and Boom, Dinner was made…Who has time to take off your shirt, do all that chopping, and then throw on an apron to make dinner?” What!? Why in the name of Stone Crab Claws would you have to take your shirt off before you cook? Seriously, you are definitely pushing it way too hard on your Insta Cooking Views…In other words, keep your shirt on and Let your Funky Fishmonger show you just how to make an easy meal in well under an hour and that includes opening the second bottle of wine. Now for those New to our email hangs, your Funkiness has been operating Metro for 35 years and in that time, I have created over 2000 recipes to simply educate our esteemed Little Chefs on how to incorporate fresh Seafood into their weekly Menus. “Hey Funky, I can’t speak for everybody here but who gives a Blue Crab about how many dishes you created, I feel like my head is getting Fatter just reading this pile of Shrimp.” Okay then, I am going to pretend that your barbarous words did not deliver a merciless punch to my Soul (who am I kidding, I’m crying right now) but in the time-saving nature of this Recipe Newsletter, I guess it’s just a good time as any to present today’s dishes. My first recipe of Salt and Pepper Pan Seared Snapper With a Spanish Potato Salad at first seems like a long recipe until you realize that this scrumptious dish is in fact, a complete meal and unlike that plate of Buffalo Wings will not fertilize anyone’s third chin or muffin top. But if you are looking for a dish that takes about as long as it takes to boil pasta then you have to try my Sautéed Monkfish with a Pesto Fettuccini. Paired with a Simple Salad this dish will not only have you harvesting Autumnal adulations but will deliver tastefully an eviction notice to your undesired Love Handles (and nobody ever said Love Handle as a compliment). I guess what I am really trying to say is that you not only have the time to create memorably delicious Seafood dishes in the Fall, but you owe it to your tastebuds and thigh gap the Healthful Benefits that come with a Piscivorous Lifestyle. But all kidding aside, I am honored with the vocation of being your Fishmonger and I can speak for the entire staff when I say, please allow us to assist you…We really do live for this Shrimp. Cheers for now and remember, time spent as a Little Chef is always better than time spent arm-wrestling your couch.
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