Recipe of the Week - Seafood Newberg

We often see items relating to Salmon in our news feed from Google. Yesterday, we saw an item referring to a Sockeye Salmon recipe form a "Chef" in Florida. This item represents everything that is disappointing about mass media recipes.
Quote: " 6oz. line caught sockeye salmon skinned fillets (ask your fish monger if coloring has been added; when choosing salmon look for the brightest, most natural and freshest available)"
Before a new "Internet Sockeye Salmon Legend" is born:
1. Sockeye Salmon are not "line caught" except by accident as they are primarily krill eaters.
2. Wild Alaska Sockeye Salmon are caught in the ocean and are never "color enhanced".
3. Removing the skin from the fillets also removes the flesh layer containing the highest concentration of Omega 3 Oils. Whatever oil remains would drip into the bottom of the pan.

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Seafood Newberg
Recipe of the Week - October 29th 2008
The original “Lobster Newberg” made it’s debut in New York City in the 1870’s a the famous Delmonico’s Restaurant. Originally named “Lobster ala Wenberg” after it’s creator, Captain Ben Wenberg, it was a very popular dish. After a falling out between Jack Delmonico & Captain Wenberg, which had escalated to fisticuffs, the item was removed from Delmonico’s menu.
The popularity of the dish among Delmonico patrons forced it’s return, now called Lobster "Newberg” instead of “Wenberg”.
This is a fabulous dish to prepare on a cold winter night when entertaining. The active time is 20-30 minutes and the dish can be prepped in advance and refrigerated for a few hours
(this will add to the cooking time by 5 minutes).
We like to serve this with pan sautéed asparagus & toasted bread.

Ingredients:
For the Seafood -
1 lb Wild Ocean Seafoods® Lobster Claw Meat (2-2 1/2lbs of Cracked Claws)

1 lb Wild Ocean Seafoods® King Crab Meat or Giant Sea Scallops

1 lb. Wild Ocean Seafoods® Jumbo Gulf Shrimp 16/20 Count

1½ lbs Mushrooms, sliced

2 Cups of Celery

½ Cup Roasted Red Peppers chopped

3 Tbsp Unsalted Butter

1 Cup Buttered breadcrumbs or Puff Pastry

For the Sauce -

1/2 Cup Sherry

6 Tbsp. Unsalted Butter

½ Cup Flour (Use Potato Flour for a Gluten Free Recipe)

3 Cups Whole Milk

1/8 Tsp Tom Douglas Smoked Paprika, or to taste

1/8 Tsp Cayenne Pepper, or to taste

3 Cups Heavy Cream

9 Egg Yolks
Sea Salt
Fresh Ground Black Pepper

Prep: (Mise en place)
Sauce:
Melt the 6 Tbsp of Unsalted Butter in a saucepan over low heat and blend in the flour.
Cook for 2 minutes, stirring, without letting it color.Slowly add the milk, stirring constantly, and cook for a few minutes, until the sauce gets smooth and thick.
Stir in the sherry, paprika, and cayenne pepper.
Lightly beat together the egg yolks and cream and stir them in.
Heat the sauce just enough to thicken it, stirring, but do not let it boil.
Slowly bring the temperature to 165F
Salt and pepper to taste.
Cool the sauce.

Seafood:
Thaw Lobster Claws, Scallops or Crab Meat, & Shrimp in the refrigerator overnight or run under cold water in their vacuum packages to thaw.
Crack enough Wild Ocean Seafoods® Maine Lobster Claws to yield 1lb of Claw meat (2-2½ lbs)
Peel & de-vein shrimp, removing tails. Slice in half down the back.
If choosing Scallops, slice in half, making two disk shaped portions of each scallop.
Drain seafood & Refrigerate until use.
Coat the Red Peppers in Oilive Oil, and place under the broiler on the second rack for 10 minutes, remove and put in a paper bag to cool. Remove the skin, ribs & seeds, Julienne or chop. Remember, we want to scortch the skin, not cook the pepper!
In a sauté pan, melt 3 Tbsp of Unsalted Butter, add the celery and mushrooms and cook until softened. Do not brown.
Cool the sauté.In a large bowl, combine all the seafood, roasted peppers, celery and mushrooms. Mix gently to combine.
Add mixture to your choice of: individual baking dishes, a lightly buttered large casserole dish or tapas pans.
Pour the cooled sauce over it. Sprinkle with the breadcrumbs or top with puff pastry, crimping the edges and leaving a slit or two in the top.

Cooking:

Bake at 350F in a pre-heated oven for 30 to 35 minutes or 165F Internal Temp for 3 minutes.
As soon as it starts to bubble around the edges it is done.
Remove from oven and let stand for 5 minutes.
Serve

Seafood News
Alaska King Crab - The 2008 King Crab is in! In the next few weeks, we will be adding those "little" (9/12 Count per 10lbs) King Crab Legs that our competitors sell to contrast with our Super Jumbo Legs (6/9 Count per 10lbs). Most of those guys are still advertizing "overnight shipping" when there is none from Alaska! Hmmmm. We have added a new product: The Dungeness & King Crab Combo! Featuring 5lbs each of our Dungeness Crab Clusters & King Crab Snap n Eat Legs & Claws at a special price. This is a great option for a family crab feed... or two separate dinners! We have now included this product in our Dungeness Crab Promo! Use Coupon Code DCRAB10

Dungeness Crab - Our Whole Cooked Crab is going out as fast as it is coming in! While the weather is "good", crab prices are stable. We have decided to continue our Whole Cooked Dungeness Crab promo thru the end of the month! Use Coupon Code DCRAB10

Hawaiian Fish - We have Opah (Moonfish) Opakapaka (Hawaiian Pink Snapper), Ahi/Shibi (Yellowfin Tuna), Shutome (Swordfish) and Ono (Wahoo)! If you haven't tried our Hawaiian Fish, a great way to start is with one of our Hawaiian Seafood Samplers! We have a Coupon Code good for 10% off Hawaiian Seafood Samplers - Use Coupon Code COMBO10. If you just want to try a couple of portions to add to your order,

visit our Hawaiian Seafood by the Portion section!

Seafood by the Portion - This is a great way to mix and match your seafood order without overwhelming your freezer! A good example is this weeks Recipe. Purchase 5lbs of Main Lobster Claws, add 1lb of Scallops or King Crab Meat and 1lb of Wild Gulf Shrimp from the Seafood by Portion Section. Use the Coupons for the Main Lobster Claws (CLAW10) & Seafood by Portion (BP15) and save! Click on any item to see the entire list of Shellfish, Hawaiian & Alaskan Seafood!

Alder Smoked Salmon - With the Holidays approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! As you know, salmon prices have gone up some over the past year. This will, unfortunately be reflected in our next Smoked Salmon production run. Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Tom Douglas Spice Rubs - We had to raise our price on these great spice rubs. However, if you order 4 Rubs, mix or match, you can still get them at the old price! Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Promo Code RUBME

Oils of Aloha - We are including, for a limited time, a free no-drip pour spout with every 375ml Macadamia Oil ordered. No coupon needed, it is a free accessory! The spouts are a universal fit for most bottles. They are ideal for both dispensing the oil while cooking and salad dressing bottles! These are regularly $2.99 on our website. Remember, the cost to ship 2 oils is about a dollar or so more than shipping one! We also have Oil/Liquor Pour Spouts in a 3 Pack. These are a great no spill solution for for wines and liquor for the upcoming holidays!

Check Out Our Complete Coupon Code List