It’s already the second month of 2019, and with that comes one of the most important holidays of the year, Valentines Day! Planning for Valentines Day can be a hectic and expensive venture. Especially when trying to fight the crowds at you and your loved ones favorite restaurant, there’s just nothing romantic about an hour long wait to eat. This is why for years I have been urging couples to forget the busy restaurant and opt for something a little more quiet, more romantic, and far more intimate, like a seafood dinner for two in the comfort of your own home.
It’s no secret that Groomer’s puts together specials for every holiday occasion, but when it comes to our Valentines package, this is the only special we have kept more or less the same for years. Why? Because it’s just too perfect! Beautiful, center “captain’s cut” Norwegian salmon fillets, paired with sweet and succulent East Coast Maine Lobster tails, and fresh, never frozen Texas Gulf Shrimp. The pairing is like a little taste of heaven, and a home cooked dinner speaks volumes of your affection, more than an ordered meal in a loud and noisy restaurant booth ever could!
Need some help in the recipe department? Don’t worry, our fishmongers are equipped to walk you through an easy and simple preparation method, and if you forget or would like a step by step walkthrough, we have our very own “CodFather” Rick Groomer on our youtube channel to demonstrate how easy cooking these items can really be and how nothing says “I love you” like lobster! Be sure to sign up on our website to stay up to date with our weekly newsletters, we are looking forward to seeing you!
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Dinner For Two
Valentine's Special
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(2) Wild Frozen Cold Water 4/5oz Lobster Tails
(2) 8/10oz Norwegian Salmon Fillet Skin On
1# Fresh Shrimp
***On Valentine's Day These Specials Will Receive One Free Rose & Two Lobster Sugar Cookies***
While Supplies Last
$49.95 per package
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Specials valid 2-7-19 - 2-20-19
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Wild East Coast Cupid Choice Oysters
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Full plump bellies are incased by clean rounded shells with deeply cupped bottoms. These oysters are extraordinarily sweet, yet have a pleasant amount of brine that will leave you feeling like you were hit by Cupid’s arrow.
$1.75 each
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Ocean Raised Scottish Loch Duart Salmon
$15.95 per pound Fillet
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Wild East Coast Cod
$14.95 per pound
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Wild Fresh Dry Packed Jumbo U10 Scallops
$22.95 per pound
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Wild East Coast Monkfish
$11.95 per pound
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Wild Gulf Amberjack Fillet
$12.95 per pound
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Fresh Steelhead Trout Fillet
$10.95 per pound
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Frozen Lobster Claws
$18.50 per pound
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Fresh Never Frozen Wild Texas Gulf Jumbo 16/20 CT Shrimp
$13.95 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
$7.95 per pack
Friday and Saturday Only
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Fresh House Blend Stuffed Crab
$11.95 per 2 pack
Friday and Saturday Only
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Fresh Homemade
Crab Cakes
$10.95 per 2 pack
Friday and Saturday Only
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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.
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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The Spice Lab Seasonings
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 Paprika Salt 14oz $4.62
Himalayan Spicy Pepper Salt 14oz $4.62
Himalayan Pink Salt Coarse Grain 16oz $5.04
Himalayan Pink Salt 11oz $7.14
Salt Free Salmon Seafood Seasoning 4oz $7.14
Tropical Citrus Seasoning 6.5oz $7.14
Best of the Bay Seafood Seasoning 7oz $7.14
Spicy Seafood Seasoning 6oz $7.14
Seafood Citrus N’ Garlic Seasoning 1.8oz $3.64
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Caviars
Bring your sushi rolls to a whole new level with our Tobikko and Salmon Roe. Each choice brings a different and unique burst of flavor, ask our fishmongers to help find the perfect one for you!
Red, Black, Yellow, Green Tobikko $4.99 each
Salmon Roe $15 each
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Christian Potier
Lemon & Dill Sauce
Christian Potierclassic French sauces have been crafted from natural ingredients and bring you a truly authentic French taste right to your dinner table. Chef Christian Potier's restaurant entered the prestigious Michelin Guide in 1973 and Chef Potier's classical training and sauce mastery will be appreciated with every bite!
$4.99 each
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Groomer's Seafood Lemon Garlic Seafood Sauce
If our name is on it, we stand behind it! Our Lemon Garlic Seafood Sauce is the icing on the cake to a variety of seafood dishes. It's a must try on Salmon, and can be a great accompaniment to this weeks Valentines Special!
$3.99 each
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Terroirs D' Antan
Escargot Trays
Escargot makes for a wonderfully unique appetizer with a rich, earthy flavor. With our Escargot trays preparation is simple and easy too!
Large Achatine Escargots with Garlic Butter 3.5oz $6.99 each
Very Large Helix Escargots with Garlic Butter 4oz $12.95 each
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Ingredients:
Serves: 4
INGREDIENTS:
Eight Jumbo Sized Sea Scallops
Kosher Salt to taste
1 tbsp of Olive Oil
4 tbsp of clarified butter or unsalted butter (reserve 3 tbsp for making the brown
butter sauce)
1 large lemon, juiced
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Instructions:
DIRECTIONS:
1. Pat the scallops with a paper towel until nice and dry. Season generously with
Kosher salt. (Make sure scallops are pretty dry. Helps form that golden crust.)
2. Place a non-stick pan on high heat and add olive oil and 1 tbsp of butter. Let it
heat up to just before it smokes. Shouldn't take too long.
3. Place scallops in pan standing on their flat surfaces. (IMPORTANT: Resist the
temptation to move them. Don't shake the pan or adjust the scallops. Leaving
them alone helps created that desired crust.) Cook for about two minutes or until
you can peek under and see a brown crust. Carefully flip each scallop to the
opposite side and cook for about a minute. Don't overcook them or they will get
rubbery. Only a minute is needed on the second side and only three minutes or less
total. Remove scallops from pan.
4. Add reserved butter to pan and heat over low heat until it begins to turn a
caramel color. (This is called browning you butter which brings out a nutty flavor.)
When that color is achieved remove from heat and add lemon juice. Spoon over hot
pan seared scallops for a great butter sauce. Enjoy!!
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Lemon Garlic
Herb Salmon Recipe
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Ingredients:
- 3 oz Ghee
- 1 tsp Real Salt
- 1 Lemon, juiced and zested
- 1 Tbsp Fresh Parsley (chopped)
- 1 tsp Fresh Dill (chopped)
- 1 Clove Garlic (minced)
- Dash of White Pepper
- 4 4.5 oz Scottish Loch Duart Salmon Fillets
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Instructions:
- Place all ingredients except for salmon in a small bowl and melt in the microwave for 30-45 seconds.
- Stir until combined.
- Place the salmon fillets on a parchment lined baking sheet.
- Using a pastry brush, coat the salmon with the lemon herb butter, evenly spreading it over the tops of each fillet.
- Bake in an oven preheated to 400 degrees on the top or second to top rack for 10-12 minutes, or until salmon is cooked through and flakes easily with a fork.
- Alternately the fish can be broiled on medium/high on the second to top rack for 8-10 minutes, or until cooked through. This method will give you a bit more crunchy, caramelized crust.
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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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