Meetup: Oysters & Smoke & More at The Bounty

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The Bounty oysters
Photo: The Bounty

We’re in the height of summer and there’s no better time to set sail with The Bounty on a boysterous journey! I’m thrilled to announce a Meetup at the Bounty (131 Greenpoint Ave, Brooklyn) on Tuesday, August 11 at 6:30 pm. Chef Evan Sloan has custom designed the following five-course feast for us, and it looks like a wonderful riot of summer flavors, with seafood and steak to boot! Check it out:

First Course: “Oyster & Lemon”

Raw Oyster w/Preserved Lemon
shaved fennel, lemon puree, shallots, petite herbs and a burnt lemon vinaigrette, served on house made toasted bread

Second Course: “Oyster & Parsley”

Grilled Oyster and a Parsley Root Soup
parsley pesto, gremolata, caviar, extra virgin olive oil

Third Course: “Oyster & Smoke”

Smoked Oysters w/House Made Pasta
bitter greens, smoked oyster mushrooms, smoked grape tomatoes, fine herbs, shaved cheese

Fourth Course: “Oyster & Cucumber”

Cornmeal Fried Oyster
marinated cucumber and cucumber yogurt sauce, scallop crudo, hoisin, cilantro

Fifth Course: “Oyster & Horseradish”

Tempura Fried Oyster & Prime Cut Flank Steak
horseradish, crème fraiche, dill, watercress, dulse seaweed

So, join us underneath the 80′ sail for a briny bite and a classic cocktail! This dinner will be $50 plus tax and tip, or $65 total. At the event, if you order any drinks or other menu items a la carte, please settle those with the server on your own. Our group is currently capped at 16, so sign up today before we’re out of space! Note: refunds will not be issued for this event, so please be confident that you can make it.

RSVP: http://www.meetup.com/New-York-Oyster-Lovers/events/224237376

See you there!

The Bounty bar

Recipe: Coconut-Braised Golden Pompano

Coconut Braised Pompano

Cook a whole fish? With the bones and everything? That idea may seem intimidating, but it shouldn’t be—cooking a whole fish can be as easy as simply tossing it in the oven. Pats of butter and capers? Lemon slices and cherry tomatoes? You can work with nearly anything already in your pantry!

Here we’ve created a coconut marinade to braise fish in. We’ve used a golden pompano, with plenty of white, mildly sweet meat, but you could substitute another medium textured fish if you like. With just a handful of ingredients and some time in the oven, you’ll have a gourmet dinner with minimal prep.

If you’re interested in buying pompano, give us a call!

Coconut-Braised Golden Pompano

Recipe by Chiara D’Amore-Klaiman

Prep time: 4 5min
Cook time: 1 hr

Ingredients:

1 golden pompano (defrost overnight in refrigerator)
lime wedges for garnish

Coconut Marinade/Braising liquid:

1/3 cup grated fresh coconut (use Microplane for grated items)
2 Tbs grated ginger
grated zest of 1/2 lime (zest the lime, then cut into wedges for garnish)
sliced green chili, to taste
1/4 cup chopped fresh cilantro (about 1/2 cup leaves)
1 can (12–14 oz) coconut milk (unsweetened)
1 Tbs (or to taste) red chili flakes (Korean chili flakes are best but you could use regular red chili flakes or sub in 1/2 tsp or to taste cayenne pepper)
salt to taste

Golden Pompano

Clean and descale the pompano, removing all internal organs and gills, then score the fish on both sides to allow the coconut marinade/braising mixture to penetrate.

Coconut Marinade

For the coconut marinade/braising mixture, combine all ingredients (except the fish) in a medium bowl and mix thoroughly.

Spoon 1/4 of the coconut marinade/braising liquid into a non-reactive metal baking dish or glass baking dish, place the pompano in the dish and pour the remaining liquid over the fish. Cover with foil and refrigerate at least 1/2 hour (can leave overnight for a quick meal the following day).

IMG_0488

Preheat your oven to 375°F (this would be a good time to start some brown rice).

Once oven is ready, remove the fish from the fridge (still covered in foil) and place directly in oven. Cook for 30 min then remove from oven, peel back the foil (do NOT tear it) and flip the fish using a spatula and a fork (be very careful not to splash), then return the foil cover and place the pan back in the oven for another 20–30 min (this would be a good time to start some white rice). The fish is done when the flesh is opaque.

Serve with wedges of lime to garnish. Don’t forget the meat in the head, as this fish has a good bit of very succulent meat in its ‘forehead’!

Think You Know Oysters? Come to Oyster Trivia Night!

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Grey Lady Oysters

Do you know how many gallons of water an adult oyster can filter each day? What 18th century ladies man was said to breakfast on 50 oysters each day? What species of oyster grows from southern Canada to the Gulf of Mexico?

We know you love eating oysters, but what else do you know about THE original NYC food? Now’s your big chance to show off your smarts, achieve everlasting glory and win oyster-themed prizes at Oyster Trivia Night!

In conjunction with Sustainable Seafood Week, join us at Grey Lady (77 Delancey St at Allen) on Tuesday, June 23 at 8 pm for a night of oysters, drinks and hard hitting questions. You may not know all the answers, but you will come away surprised at the myriad roles our favorite bivalve has played in history, biology, cuisine and more. Sign up with a friend, or join a team when you arrive, and put your thinking cap on!

Tickets are $36 and our room capacity is limited, so be sure to sign up before they’re gone. You will receive 6 oysters on the half shell, and an assorted cheese/nut/vegetable crudite board will be available. Additional food and drinks can be purchased a la carte, so do check out Grey Lady’s beer and cocktail list (psst, there’s even an oyster shooter).

For tickets: http://oystertrivia.bpt.me

Proceeds from this event will benefit the Billion Oyster Project, a non-profit program to restore oysters to New York Harbor and educate students in marine science and ecosystems.

See you there!

Grey Lady Oyster Bar

Grey Lady Lobster Roll

We’re Hiring for a Sales Rep!

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W&T Seafood Team

Hey folks, we are searching for someone who loves seafood (oysters, especially) to fill our full-time Sales Representative position!

At W&T Seafood, we pride ourselves on our extensive supplier relationships and the ability to bring the best shellfish and seafood products to New York’s finest chefs. Our specialty is in fresh shellfish, but we also carry a large selection of frozen seafood products.

You will be joining a fun, tightly-knit team in a friendly and casual work environment. We are a small team that assigns projects according to your interests and personal strengths, subject to the needs of the company. You will have individual, independent projects, but also collaborate occasionally on events and larger projects with others.

Primary Role and Responsibilities

You will be the primary contact for our existing customers (an ever-growing list of chefs and seafood buyers). You will be responsible for introducing and recommending products to our customers and therefore must fully learn and understand their businesses and needs.

You will need to continuously acquire new customers, which will require the ability to multi-task and perform research through non-traditional means (word-of-mouth from existing customers, online research, cold calling).

You must have an interest in seafood and become knowledgeable of our product offerings. (Prior knowledge and experience is not required, but business curiosity and a desire to learn is required.)

Day-to-day tasks include taking and managing orders (from invoice to delivery), managing inventory, setting up meetings with potential customers, researching new customers, and updating and learning more about our product offerings.

You will be required to attend events that take place in the evenings and weekends. Don’t worry, you are usually fed, or it is oyster-related. Otherwise, it is a field trip to visit one of our growers or suppliers.

Requirements

  • Passion for food, especially seafood, a must (you don’t have to eat out often or know every chef on Food Network, but you must be interested in learning or have knowledge of food systems).
  • Must be available to work some nights and weekends as needed.
  • Strong relationship-building skills. You must enjoy socializing and meeting new people.
  • Excellent communication skills. You will have a smartphone and will be expected to respond to customers in a timely fashion.
  • Self-motivated team player. You must be accountable for yourself and for your team. Because we are a small business and a small team, we would like to avoid office politics. We are very honest with each other and pride ourselves on the candor between team members.
  • Basic computer skills. You should be able to write and send a professional-sounding email, update information in our database, perform basic internet research, and create simple documents using Microsoft Office.
  • Must be able to consume raw oysters and other seafood. You will be required to taste a significant amount of seafood in order to properly represent the product to our customers.
  • Knowledge of oysters and other seafood a plus.
  • Previous sales and/or retail/restaurant experience a plus.
  • Valid driver’s license and access to a vehicle a plus.

To learn more about W&T Seafood, see us at www.wtseafood.com. Please no phone inquiries.

To apply, email a cover letter AND resume to info@wtseafood.com.

Meetup: Seafood & Soul Food at Mayfield

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Mayfield Oysters

It may be chilly out but you can take a quick trip south with the next Oyster Lovers Meetup at Mayfield! I’m excited to announce a six-course dinner at one of Brooklyn’s most lauded restaurants on Tuesday, February 24th at 6:30 pm.

Chef Lev has come up with a fabulous oystercentric menu for us, featuring raw oysters, cornmeal fried oysters, roasted oysters, oyster chowder, and their house special fried quail. Check it out:

1st Course: Montauk Pearls (LI), Moon Shoals (MA), Kusshi (BC)
2nd Course: Cornmeal-fried Blue Points, house smoked salmon, celeriac remoulade, horseradish cream
3rd Course: Roasted Island Creeks, creamed chard, prosciutto chip, lemon, sauce Choron
4th Course: Oyster chowder, potato, scallion, jalapeno
5th Course: Buttermilk fried quail, spoon bread, collard greens
6th Course: Ricotta donuts, cinnamon sugar, Nutella

By now, you may have guessed that Mayfield is named after Curtis Mayfield, the soul singer, songwriter and civil rights activist. As the NYT puts it, “To aspire to soul is at once laudable and hazardous. It’s a welcome surprise that the chef, Lev Gewirtzman, gets so much right, starting with the earthy, flawless collards, spoon bread with the body of a soufflé and the heart of a pudding, and buttermilk-fried quail, like a Southern Christmas breakfast.”

So, join us for a Southern-influenced meal with Brooklyn sensibilities! This dinner will be $48 plus tax and tip. Our group is currently capped at 14, so sign up today before we’re out of space! Note: refunds will not be issued for this event, so please be confident that you can make it.

RSVP and Details: http://www.meetup.com/New-York-Oyster-Lovers/events/219989560

See you there!

Mayfield Quail

Mayfield Door

Hack the Recipe: Fung Tu’s Manila Clam & Black Bean Sauce Noodles

Manila Clam & Black Bean Sauce Noodles

A couple weeks ago, Serious Eats published an article on the clam and black bean sauce noodles at Fung Tu. They interview Chef Jonathan Wu and follow him step by step through a dish that is “a simple one, and easy enough for home cooks to adapt to their kitchens.” There’s enough detail in the article that you can figure out most of the recipe, but there’s no actual recipe published. (Not surprising, I don’t blame Wu at all for not wanting to make it that easy.) Moreover, the steps Wu follows make about 12 servings of noodles. I don’t know about you, but I usually don’t cook for quite that many mouths in one sitting.

Well, this sounded like a challenge. Could I figure out how to replicate the dish and adopt the recipe for say, four servings?

It helps that one of the key ingredients is manila clams, and I happen to be working for a company that sells manila clams. So after rustling up the other ingredients and doing some educated guesswork, I came up with the recipe below for the noodle dish.

My only problem was that more clam broth was generated than needed for the noodles. I ended up reserving about 1.5 cups of the broth and freezing it for later. If the full amount had been used, the noodles would have ended up far too soupy and salty.

The chili oil was also a bit of a conundrum, since Wu lists the ingredients that he uses (neutral-flavored oil, dried chilies, smoky chipotles, fresh chilies, garlic, confit shallots, fermented black beans and tomato paste) but no proportions. In the absence of any guidance, I simply made something up based on what I had already in my kitchen.
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