Recipe of the Week - Super Bowl Appetizer Ideas

In This Issue:
Super Bowl Appetizers Seafood News Coupon Codes Partner Offers
It has been busy the past week. We had a couple nice calm days and got some storm damage cleaned up or repaired, added additional lighting to the packaging area and replaced all of the outside flood lights with compact flourescent (CFL) bulbs. Inside, we took a look at our inventory and have placed our odd lots and special Christmas Gift items on sale
in our Overstocks & Closeouts Section.

Super Bowl Appetizer Recipes

Recipe of the Week - For Super Bowl Sunday 2009
Putting together a Super Bowl Party can either be the toil of the year or a lot of fun! We have taken four of our friends & neighbors “fan tested” Snack & Appetizer Recipes and assembled them here. See how easy it is to put out a healthy, delicious spread for the big game using just a few ingredients! We often have our party goers each bring or prepare on dish at the party. Putting together these appetizers can be done during the pre-game and ready for serving by game time or half time.

Basic Ingredients:
Wild Ocean Seafoods® Wild Smoked Salmon or Gourmet Smoked King Salmon Can Fillets
Wild Ocean Seafoods® Dungeness Crab Meat or King Crab Meat
Wild Ocean Seafoods® Whole Cooked Dungeness Crab
Cream Cheese
Garlic Herb Cheese (Boursin®)
Cottage Cheese (Small Curd)
Chives
Green Onions
Carrots
Red, Green & Yellow Peppers
Garlic
Artichoke Hearts
Carr’s Crackers or Triscuits
Baguette
Large Flour Tortillas
Toothpicks

Recipe #1: Smoked Salmon Pinwheels

Ingredients:
8 oz. Wild Ocean Seafoods® Wild Smoked Salmon or
(2) 6oz Gourmet Smoked King Salmon Can Fillets
5 oz. Package Garlic Herb Cheese Spread (Boursin®)
8 oz. Cream Cheese - Softened
1/4 Cup Chopped Red Onion
1 Tbsp Lemon Juice

(8) 8" Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.).

Directions:

Blend both cheeses until creamy.

Stir in red onions & lemon juice.

Remove skin and dice smoked salmon into pieces or chop in a food processor and add to cheese mixture.

Spread and divide filling to cover each tortilla and then roll up them up jelly roll style.

Place the seam down on a tray and secure roll with a toothpick.

Refrigerate till well chilled, trim ends, then cut each roll into pinwheels about 3/8" thick.

Stick a toothpick in each pinwheel.

Serve on platter cut side up.

Recipe # 2: Crab Quesadillas

Ingredients:
16 OZ. Wild Ocean Seafoods® Dungeness Crab Meat or King Crab Meat
1 1/2 Cups Shredded Cheddar or Colby Jack Cheese
1/4 Cup Mayonnaise
1/3 Cup Sour Cream2 Tbsp Green Onions Chopped
2 Tbsp Chopped Canned Jalapeño Chiles Drained
10-12 8" Flour Tortillas (Flour or Flavored; Sun-Dried Tomato, Spinach etc.)
2 Tbsp Unsalted Butter Melted

Directions:
In large mixing bowl combine all ingredients except tortillas and butter.
Refrigerate until ready to complete.
Spread about 3 tablespoons of filling on each tortilla.
Fold in half, brush both sides with unsalter butter.
Place on baking sheet.
Bake at 375 for 10-15 minutes.
Cut each quesadilla into 4 wedges.
This makes 40 or so pieces.

Recipe # 3: Smoked Salmon Loaf

Ingredients:2 6oz Cans of Wild Ocean Seafoods® Wild Alder Smoked King Salmon or
12oz of Wild Ocean Seafoods® Wild Smoked Salmon.
8oz Cream Cheese
½ tsp Horseradish
1 tbsp Grated Onion
Cracked Pepper to TasteFresh Parsley

Directions:
Open the Salmon cans, remove salmon & remove skin (optional) & strain or Flake the Hot Smoked Salmon with a fork into small pieces & place in mixing bowl.
Add Cream Cheese, Horseradish, & Onion, mix well.
Refrigerate for at least 3 hours.
Remove from mixing bowl and form into a Loaf.
Roll the Loaf in fresh parsley & cracked pepper
Serve with crackers or toasted baguette slices.

Recipe #4: Crab & Artichoke Dip

Ingredients:
2 Wild Ocean Seafoods® Whole Cooked Dungeness Crab
1 Cup Sour Cream
1 Cup Mayonnaise
½ Cup Shredded Parmesan Cheese
2 6.5oz Cans of Marinated Artichoke Hearts
1 Cup Small Curd Cottage Cheese
Garlic Powder or Granulated Garlic to taste. (It is better to use the granulated garlic, but it is sometimes sold as “garlic powder”)

Directions:
Remove the Crab Meat from the Dungeness Crab drain & place in a mixing bowl.
Wash & & clean out the interior of the crab shell.
Be sure to discard the gill sections from the top of the opened whole crab.
Chop the artichoke hearts into 1/8th sections if they do not already come that way.
In the Mixing Bowl, add the Sour Cream, Mayonnaise, Parmesan Cheese, Artichoke Hearts, Cottage Cheese, and Granulated Garlic.
Mix well with the crab meat.
Place mixture into the upside down Crab Shells.
Pre-Heat Oven to 350 degrees (F)Bake for 20-25 minutes.
Serve with Sliced Toasted Baguette or Crackers such as Breton’s® or Carr’s®
Enjoy!

Seafood News

Pacific White Sturgeon - We just received some great White Sturgeon from the Columbia River. This is a fabulous firm meaty fish with earthy undertones that goes great with mushrooms. It is also a limited supply item, so get some while they are available!

Hebi (Hawaiian Spearfish) - Our first shipment of the year will be arriving Thursday morning. Get out the BBQ as Hebi is usually served grilled, although it can be baked or sautéed as well. Our Hebi is available in 5lb & 10lb sizes as well as in our Hawaiian Seafood by the Portion section.

Pacific Razor Clams - We have just receive a new supply of this fantastic shellfish! Our Wild Pacific Razor Clam meat is "dry packed" without chemicals or preservatives. Available in 5lb (Five 1lb packages) as well as in individual 1lb packages in our Seafood by the Portion Section. Check out our recipe for Linguine con Vongole Razio in our Recipe of the Week section.

Seafood Acessories - We have been stressing for some time the concept "mise en place" a French culinary term for "put in place" or getting the chopping, dicing, slicing etc. done before the cooking starts. It is an easy concept to understand, but virtually all of us fail to do this on a regular basis. To help in this regard, we have introduced Mis en Place Prep Bowls. We have them in a 4 pack with a capacity of 4oz ea. Ideal for garlic, ginger, onions, carrots, or virtually anything you need to prepare in advance. Made in USA.

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last (18 Tails Left). Use Coupon Code JUMBO20

Wild Salmon - We are in good shape with both Wild Sockeye & King Salmon except the King Salmon 3lb Large Party Fillets. Save 10% on King & Sockeye Salmon orders over 10lbs (Excluding Restaurant Packs). Use Coupon Code SALMON10

Dungeness Crab - If you are planning a Crab Feed for Super Bowl or any other January or February Event, order early and schedule your delivery! There is not going to be much Dungeness Crab around for Valentine's Day. Our all time cusomer favorite for large parties is our Whole Cooked Crab Party Pack. Since its introduction in 1998 , it has been the most re-ordered item we offer! Another popular choice are our Dungness Crab Sections (Clusters) in 5, 10, 15 & 25lb sizes.

Alaska King Crab - Our Super Jumbo Whole Legs are graded 6/9 per 10lbs and average 1¼ to nearly 2 lbs per leg! We now stock Alaska Golden King Crab Clusters! Each leg & body cluster weighs over 1lb!. Now available in 5lb & 10lb sizes. These are the largest crab clusters available!

Coupon Codes

Tom Douglas Spice Rubs - Order 4 Rubs, mix or match and Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Coupon Code RUBME

Alder Smoked Salmon - With the Super Bowl approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Wild Salmon - Save 10% on Wild King & Sockeye Salmon orders over 10lbs (Excluding Restaurant Packs). Use Coupon Code SALMON10

Shellfish - Save 10% on Wild Gulf Shrimp, Giant Sea Scallops or our popular Prawn & Scallop Combo Packs! Use Coupon Code PRAWN10

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last (18 Tails Left). Use Coupon Code JUMBO20

Partner Offers

See all the Partner Offers
Gourmet Meats & Cheese Offers
Wine & Beverage Offers
Cookbook Recommendations (Takes a few seconds to load)
NEW! Home & Outdoor Living Offers

© 2009 Wild Ocean Seafoods

Scallops with Chinese Cabbage and Ramen

In This Issue:
Asian Scallop Recipe Seafood News Coupon Codes Partner Offers
Things are getting back to normal around Ferndale, the Nooksack River is back in its banks, the roads are dry, and the weather is back to a normal dismal grey. We were planning a recipe from Sam Choy's "Little Poke Cookbook" to start off the new year, but we still can't find the book! We will keep that one until later.

Scallops with Chinese Cabbage and Ramen

Recipe of the Week - January 14th 2009
This is an easy to fix recipe that can be presented either in a bowl, Asian Style or if you prefer, on a platter, Italian Style. The multiple textures and flavors in this recipe will make this a hit with both family and friends!

Ingredients:
1lb Wild Ocean Seafoods® Giant Sea Scallops
2 Tbsp Macadamia Oil or vegetable oil

2 Tbsp Shoyu (Soy Sauce)

2 Tsp ginger, minced½ Tbsp garlic, minced

1 ¼ cup assorted Chinese cabbage, cut into 1-inch cubes (Substitute Red & Green Cabbage)

2 Tbsp oyster sauce

1 Tsp sesame seed oil

2 pounds precooked ramen or soba noodles (Cooked Weight, about 4-5 packages of ramen)

1 cup Chicken or Seafood stock

Salt and pepper, to taste

Prep: (Mis en place)
Slice Giant Sea Scallops in half, creating 2 disks and refrigerate until use
Hydrate Ramen in warm water until soft but firm, drain & set aside
Chop Cabbage into 1 inch cubes and set aside
Mince Garlic and set aside

Cooking:

Heat vegetable oil in a Teflon wok pan over medium high heat.
Add scallops and Shoyu. Stir-fry for 2-3 minutes.
Add ginger and garlic, and cook for 30-40 seconds more.
Remove Scallops from wok and set aside.
Place cabbage, oyster sauce, and sesame seed oil in wok and cook for 2 to 3 minutes.
Add ramen and chicken or seafood stock.
Season with salt and pepper.
Cook for 3 minutes then remove from heat.

Plating:
Place seasoned noodles on a Platter and top with scallops or in Bowl(s) with remaining stock

Serve immediately.

Seafood News
Seafood Acessories - We have been stressing for some time the concept "mise en place" a French culinary term for "put in place" or getting the chopping, dicing, slicing etc. done before the cooking starts. It is an easy concept to understand, but virtually all of us fail to do this on a regular basis. To help in this regard, we are introducing Mis en Place Prep Bowls. We have them in a 4 pack with a capacity of 4oz ea. Ideal for garlic, ginger, onions, carrots, or virtually anything you need to prepare in advance. Made in USA.

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last. Use Coupon Code JUMBO20

Pacific Razor Clams - We have just receive a new supply of this fantastic shellfish! Our Wild Pacific Razor Clam meat is "dry packed" without chemicals or preservatives. Available in 5lb (Five 1lb packages) as well as in individual 1lb packages in our Seafood by the Portion Section. Check out our recipe for Linguine con Vongole Razio in our Recipe of the Week section.

Wild Salmon - We are in good shape with both Wild Sockeye & King Salmon except the King Salmon 3lb Large Party Fillets.

Dungeness Crab - Starting last Monday, our Dungeness Crab Season is closed for 3 weeks. This will have an impact on how much Whole Cooked Dungeness Crab will be available for Super Bowl Parties. If you are planning a Crab Feed for Super Bowl or any other January Event, order early and schedule your delivery! Our all time cusomer favorite is our Whole Cooked Crab Party Pack. Since its introduction in 1998 , it has been the most re-ordered item we offer! Another popular choice are our Dungness Crab Sections (Clusters).

Alaska King Crab - Our Super Jumbo Whole Legs are graded 6/9 per 10lbs and average 1¼ to nearly 2 lbs per leg! We now stock Alaska Golden King Crab Clusters! Each leg & body cluster weighs over 1lb!. Now available in 5lb & 10lb sizes. These are the largest crab clusters available!

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! If you just want to try a couple of portions to add to your order, visit our Hawaiian Seafood by the Portion section!

Coupon Codes

Tom Douglas Spice Rubs - Order 4 Rubs, mix or match and Save 50 Cents per rub, 4 rubs minimum, no maximum - Use Coupon Code RUBME

Alder Smoked Salmon - With the Super Bowl approaching, now is the time to stock up on Wild Smoked Sockeye & King Salmon before the price increase! Right now, save 20% on 3 or more Smoked Salmon items (mix or match) while supplies last! Use Coupon Code SMOKE20

Eco Friendly Plates & Cups - This is a great way to stay "Green" and avoid the dishes at your Super Bowl Party! Our plates are made from Sugar Cane Bagasse. Our Cups & Cutlery are made from PLA Corn Resin. We also have Bamboo Cutlery. All four are compostable! Save 15% on Eco Friendly Plates & Cups Mix or Match over $49.99! Use Coupon Code GIZMO15

Lobster Tails - We are having a special on West Australian Cold Water Lobster Super Jumbo 20/24oz Tails. Save 20% on our 2 Pack (Feeds 2-4) or our 4 Pack Super Jumbo Tails (Feeds 4-8) while supplies last. Use Coupon Code JUMBO20

Partner Offers
See all the Partner Offers
Gourmet Meats & Cheese Offers
Wine & Beverage Offers
Cookbook Recommendations (Takes a few seconds to load)
© 2009 Wild Ocean Seafoods