|
Happy New Year!
We hope that you all had a fantastic holiday season and are as excited to get 2011 started as we are. This year Penn Cove Shellfish will be busy settling into our new operation facility and hitting the road to spend time face to face with our existing customers and meeting new ones.
Our goals for the year are to continue improving our customer relationships and to be more efficient in the delivery of our fine products- mussels, oysters, clams across the nation as fresh and fast as possible.
We want say a big "WELCOME ABOARD!" to the new Anthony's restaurant in Anacortes, WA..
Thank you Tami, Holly and the whole Anacortes Anthony's team for taking the time to visit us at Penn Cove! We always enjoy educating other's about our wonderful shellfish products. |
| Oyster event at Etta's in Seattle | |
Oysters & Grower Champagnes
If you love oysters, or beautiful grower champagnes, OR BOTH, this is the event for you! Come sip and slurp with us!
Date: Monday, January 17th
Time: 5:30-7pm
Location: Etta's at Pike's Place, Seattle
Cost: $45 tax and gratuity not included
*cost includes 12 oysters and 6 tastes of grower champagnes Ian Jefferds from Penn Cove will lead the way through a tasting of 6 different types of oysters while Steve Olson from Cavatappi will engage us with his sparkling knowledge on 6 different grower champagnes.
For more information or to purchase your tickets to this event, contact Katie O at katieo@tomdouglas.com
Tickets must be purchased in advance and due to limited space, seating will be communal.
CHEERS! |
|
Restaurant of the month Etta's | |
With over 30 years in the restaurant business, Tom Douglas, along with his wife, Jackie Cross, own seven of Seattle's most exciting restaurants.
Their second restaurant, Etta's- named after their daughter Loretta, has been in the Pike Place Market for over 15 years. Inspired by the bounty of native foods from Washington State, Etta's has always supported local shellfish farms that use sustainable practices just like Penn Cove Shellfish.
At Etta's every effort is made to create the most authentic Northwest experience possible- and it's yet another reason why Penn Cove is a favorite shellfish purveyor for the restaurant.
|
|
Recipe of the month
Cornmeal fried oyster sandwich with tarter sauce by Tom Douglas | |
One of my favorite sandwiches is the classic po' boy from New Orleans, a hollowed-out baguette heaped up with fried oysters and slathered with tartar sauce. You don't want bread that's too dense or heavy or one with too hard a crust because it will make the sandwich difficult to eat. If the bread seems too thick, pull some out of the middle to make room for the oysters. You can make this sandwich on untoasted bread, or you can brush the cut sides with butter and grill them before filling the bread with oysters.
For the lemon tartar sauce
1 large egg yolk
2 tablespoons Dijon mustard
1½ teaspoons fresh lemon juice
2/3 cup peanut or vegetable oil
1 tablespoon chopped drained capers
1½ teaspoons finely chopped red onions
1½ teaspoons finely chopped dill pickles
1 tablespoon sweet pickle juice from the jar
1 tablespoon finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon zest
¼ teaspoon Tabasco sauce, or to taste
For the spicy cornmeal flour
2 cups all-purpose flour
½ cup cornmeal
4½ teaspoons cayenne
4½ teaspoons paprika
1 tablespoon kosher salt
1½ teaspoons freshly ground black pepper
1½ teaspoons dried thyme
¼ teaspoon celery seeds
For the sandwich
2 dozen Pacific oysters
4 pieces French bread, cut into 6- to 8-
Butter lettuce leaves
Peanut oil for frying
Directions
To make the tartar sauce, place the egg yolk, mustard, and lemon juice in a food processor or blender. Pulse to combine. very hot. Fry the oysters in the hot oil on both sides until golden brown and firmed up, about 4 minutes total. Drain the oysters on paper towels.
With the processor running, slowly add the oil in a steady stream. The mixture will become thick and emulsified. Add the capers, onions, pickles and their juice, parsley, lemon zest, and Tabasco and pulse to combine.
Remove to a small bowl and set aside, refrigerated.
To make the cornmeal flour, combine the flour, cornmeal, and seasonings in a medium bowl. Set aside.
To panfry the oysters, dredge them in the seasoned cornmeal flour. You can leave them in the bowl of flour until you are ready to panfry them. Shake off any excess flour right before frying.
Set up your sandwiches so they can be assembled as soon as the oysters are fried.
Split the French bread rolls lengthwise. For each sandwich, spread the tartar sauce generously on both sides of the bread. Line the top half of the roll with lettuce leaves.
You will need to use two or more non-stick sauté pans or a large sauté pan. Cover the bottom of each sauté pan with a thin layer (1/8 inch) of peanut oil. Over high heat, heat the oil until
ON THE PLATE: Place 6 fried oysters on the bottom half of each roll. Put the lettucelined half on top to form a sandwich. Serve immediately.
Bon Appetit !
|
|
|
|
|
|
Featured Article |  |
Here's a nice Martha Stewart video on Penn Cove Mussels It's a good thing!
|
|
Oyster of the month
Penn Cove Select |
Originating where the Samish River meets the northern Puget Sound, these beach raised oysters are intensively cultured to an extra small half-shell size before being taken to Whidbey Island's scenic Penn Cove in Washington State. The oysters are suspended from the surface in bags where they can feed and purge themselves of any grains of sand. They are seasoned in Penn Cove until harvested for each order. The meats are firm with a crisp, briny flavor leaving a fresh aftertaste. Simply Oysterific! |
|
Penn Cove Mussels |  | |
We have been farming mussels in Penn cove since 1975 and we are America's oldest and largest commercial mussel farm. This means we have been around long enough to know what customers expect in quality shellfish, and our goal is to exceed our customer's needs and expectations.
In Penn Cove, we farm both the native Penn Cove Mussels
and
Mediterranean Mussels
Both of these types of mussels occur naturally in the Puget Sound region, however the Penn Cove Mussels are most commonly found throughout Washington State whereas the Mediterranean mussels are normally found further south in California in the latitudes similar to farms located in southern France, Spain, Italy and Greece.
|
|
|
