EXCITING ANNOUNCEMENT! DINNER IS SERVED AT CRESTLINE SEAFOOD

Chad has finally realized a dream...

a restaurant...

a place to gather....

where friends can mingle..watch a game......
oysters shucked.....beer with a buddy....
lunch with friends...

When we were in London, we loved this tiny little pub...
a bit more edgy...waterfalls and rock walls...

and then we LOVE RED BAR in Grayton...
so we bring a bit of the coast to Crestline!

We hope you will stop in and visit...
we have new employees who will shuck oysters for you...
we will be serving new dishes at dinner...
healthy...fish dishes, shrimp and grits, pastas and our soups and sandwiches
offered during lunch.

Check us out during FOOTBALL and get a free beer when YOUR team scores!

Have a safe and happy holiday season.

And stop in for great gourmet gifts for your favorite cook.

LUNCHTIME

Thanks to all of you who are making us your PLACE FOR LUNCH...
with soups, salads...a bit of seafood...mixed with options of chicken and
other deli delights.

HOPE TO SEE YOU SOON.

We will begin dinner as soon as we get the on-premise beer and wine license.
Look for an oyster bar, shrimp po-boys, and some fine pasta dishes on the menu.

CRESTLINE SEAFOOD HEATS UP THE KITCHEN ON ABC 33/40

CLICK HERE TO SEE THE BROADCAST ON ABC 33/40

Chad heated up the kitchen...complete with FLAMES IN THE PAN...

but pulled out the stops to create a great Seared Tuna Dish with mashed pototoes.

We took Amalie along. She viewed first hand what it was to create a daily show (something of a circus- with jewels....live animals and a FIRED UP KITCHEN to name a few of the subjects for the day)

Hope you will check us out soon.

63 Church Street- Crestline
Now open for LUNCH- see below for full menu-



Soon serving DINNER.

Fall Cooking Demonstrations- SIGN UP NOW

SIGN UP FOR
OUR

COOKING DEMONSTRATIONS
AT
CRESTLINE SEAFOOD
COMPANY


TAKE THE GUESS-WORK OUT
OF COOKING GREAT SEAFOOD

WINE TASTINGS

$30 PER PERSON

63 CHURCH STREET
OCTOBER 15
NOVEMBER 19
DECEMBER 10
_________________________________________

DETAILS ON EACH session are listed BELOW~


CRESTLINE SEAFOOD COMPANY
PRESENTS
GRILLED SALMON DEMONSTRATION

$30.00/PERSON
OCTOBER 15, 2009
114 RICHMAR DRIVE
7:00-9:00 PM

STARTERS

CREOLE STEAMED SHRIMP WITH STONEWALL COCTAIL

WINE PAIRING
KREMSER WEINZIERL GRUNER VELTLINER

MAIN

GRILLED SALMON WITH BAREFOOT CONTESSA ASIAN SALMON MARINADE
PASTA WITH BASIL ALFREDO AND PINE NUTS

WINE PAIRING
SPRUCE GOOSE PINOT NOIR

FINALLY

BAREFOOT CONTESSA GLAZED LEMON POUND CAKE

WINE PAIRING
BRUTOCAO CHARDONNAY

“LITE SERVINGS AND VERY, VERY CASUAL”















CRESTLINE SEAFOOD COMPANY
PRESENTS
GRILLED SNAPPER DEMONSTRATION

$30.00/PERSON
NOVEMBER 19, 2009
114 RICHMAR DRIVE
7:00-9:00 PM

STARTERS

HOMEMADE OYSTER ARTICHOKE SOUP

WINE PAIRING
BRUTOCAO CHARDONNAY

MAIN

GRILLED SNAPPER WITH BAREFOOT CONTESSA TEQUILA LIME
STONEWALL BUTTERNUT SQUASH RISOTTA

WINE PAIRING
GOUGUENHEIM; MALBEC

FINALLY

ANGEL’S RED VELVET CAKE

WINE PAIRING
TRAMONTI INNOCENTO

“LITE SERVINGS AND VERY, VERY CASUAL”















CRESTLINE SEAFOOD COMPANY
PRESENTS
SEARED TUNA DEMONSTRATION

$30.00/PERSON
DECEMBER 10, 2009
114 RICHMAR DRIVE
7:00-9:00 PM

STARTERS

SMOKED TUNA DIP WITH STONEWALL KITCHEN SEA SALT CRACKERS
MANGO LIME SALSA WITH MOUNTAIN GRINGO TORTILLA STRIPS

WINE PAIRING
TOZAI JAPANESE SAKE

MAIN

SEARED TUNA WITH WASABI CREAM OR GINGER WASABI
GARLIC MASHED NEW POTATOES

WINE PAIRING
GOUGUENHEIM; MALBEC

FINALLY

BAREFOOT CONTESSA OUTRAGEOUS BROWNIES

WINE PAIRING
KIT FOX “FOXY” RED WINE

“LITE SERVINGS AND VERY, VERY CASUAL”

CRESTLINE SEAFOOD COMPANY SERVING LUNCH

Crestline Seafood Company began serving lunches today~

Come in to 63 Church Street or sit outside on the two large 6 top tables to enjoy the sunshine~

APPETIZERS
Smoked Tuna Dip served with toasted French bread. 4.95
Spicy Tuna Tortillas- sushi grade tuna served on a slice of avocado and tortilla strips, topped with spicy Sriracha sauce and cilantro. 5.95
Shrimp Cocktail-
extra large gulf shrimp served with cocktail sauce or Remoulade. 4.95

SALADS
Asian Shrimp Salad- seasoned steamed GULF shrimp with Mandarin Oranges and cashews on a bed of Spring mix lettuce, topped with Asian dressing and crunchy noodles. 8.95
Simple Shrimp Salad- Seasoned steamed Gulf Shrimp with tomato and avocado, on a bed of Spring mix topped the dressing of choice and fresh croutons. 8.95
Asian Grilled Chicken Salad- same as above with chicken. 9.95
Simple grilled chicken salad- 9.95

SPECIALTY ITEMS
Shrimp Creole- seasoned, steamed Gulf Shrimp with a mild Creole sauce over white rice served with French bread. 8.95
Soup of the day- Bowl with French Bread. 5.95 (varies from She Crab Soup, Corn Chowder, etc.)

SANDWICHES
All sandwiches served with chips and a dill spear. Pasta salad available add .75
STEAMED SHRIMP PO-BOY- Seasoned steamed shrimp with lettuce and tomato served on Ciabatta Roll and dressed with our homemade Remoulade sauce. (or mayo/mustard) 7.95
MUFFALETTA- Cappicola Ham, Genoa Salami, Provolone Cheese, served on a 10" Foccaccia dressed with olive salad and served with a side of dipping sauce. 7.95 1/4: 14.95 1/2
CLUB SANDWICH- Applewood Smoked Ham and Turkey with hickory cured bacon, American and Swiss cheese, lettuce and tomato oon white or wheat. 7.95
HAM N CHEESE- Applewood smoked ham with swiss or American, lettuce and tomato on Ciabatta, white or wheat bread. 6.95
TURKEY AND CHEESE
Turkey with Swiss or American, lettuce and tomato on Ciabatta, wheat or white. 6.95
BLT- Hickory cured bacon, and tomato on Ciabatta, white or wheat bread.

KIDS MENU includes grilled cheese and PBJ on white or wheat. 3.95

CALL FOR TO GO ORDERS

WE LOOK FORWARD TO SEEING YOU SOON~

CRESTLINE SEAFOOD LUNCH COMING SOON

We will be serving lunches after Labor Day~

Muffelettas
http://www.colorpro.com/great-sandwiches/muffuletta/history.htm

CLICK ABOVE FOR INFO ON THE MUFFELETTA, WHICH ORIGINATED IN NEW ORLEANS~

Shrimp Po Boys

Soups (Gumbo, Oyster Artichoke)

Salads (shrimp and garden)


Come check out the new things at Crestline Seafood.

PARTY TRAYS AVAILABLE SOON WITH SEAFOOD AND DELI MEATS.

FINAL ARTWALK FOR THE SUMMER TODAY!

CLICK HERE FOR THE CHAMBER LINK REGARDING THE CRAB RACES~


Artwalk & Crab Races
Want to warm up for the Puppy Crawl on Saturday? Start slowly with a CRAB RACE!

THURSDAY- AUGUST 20

Artwalk in Crestline at 63 Church Street (Crestline Seafood and Laura Kathryn)
will kick off the weekend festivities for DAWG DAYS~

Join us 4-6 PM as we offer wine, gourmet food
and 30% off at Laura Kathryn (Clothing)
Have an ICE CREAM cone and enjoy CRAB RACES.

ARTWORK will be displayed by local artist SALLY POWELL~

Call 637-7460 with questions.

Local Favorite At Crestline Seafood

REB BAKER sauces are here!

BAREFOOT CONTESSA

We have a hard time keeping our Barefoot Contessa Marinades on the SHELF~

Check out the reasons why next time you are in~

How simple is it to pour a great marinade over fish and pop it in the oven
for a savory taste?

She makes it easy.

Here is the link to her site so YOU can follow her recipes

BAREFOOT CONTESSA

Or if you are unsure about how to cook a certain fish...
Chad will be happy to guide you...

these photos are all from our table at home~

Happy Cooking!

GULLAH GOURMET

We now have the fun line of DELICIOUS mixes and great gift items from
GULLAH GOURMET.

Click here to visit their site : GULLAH GOURMET

These come with everything you need to mix with crab for a great dip,
or seafood for a GREAT GUMBO~

All in a creative package to tie up with a certificate as a gift item

or to put into one of our GIFT BASKETS
that will be perfect for teachers, visiting a host at home or the lake,
or just a little something for someone special.

FOOTBALL SEASON IS UPON US!

If you squint...you can almost see it coming!
FOOTBALL SEASON!

We will have Tailgate Packages READY for your GAME!

Come in and buy 2 lbs. of cooked/seasoned shrimp and a tuna dip and get a
FREE SPARTAN COOLER iced down for the ride!

We will also have Bama and Auburn Coolers ready for Saturday Game Days.
You can always call ahead for other items to be added to perfect your

GOURMET TAILGATE EXPERIENCE.

We have Barefoot Contessa, Gullah Gourmet and other specialty items,
including plenty of items that are prepared and ready for your table.

Don't forget the Seafood Gumbo and Oyster Artichoke Soups also.

GO SPARTANS!

Tuna Recipe

http://www.epicurious.com/recipes/food/views/Tuna-Steak-au-Poivre-350243



Here is a great recipe for Tuna

This site is a wonderful resource and can also give you recipes to your phone.

Happy cooking! Allison

And if you aren't ready to tackle this, we have some great frozen gourmet foods ready for the oven. Come check it out.

Also the Gullah Gourmet items come complete with mixes to make great soups and sauces. They are cute and make great gifts with a certificate for their choice of seafood enclosed.

GOLF TRIP WINNER

CONGRATULATIONS TO COURTNEY STEPHENS who won the trip for TWO NIGHTS (with golf package and free breakfast) to KIVA DUNES. Courney lives in Mt. Brook and has two children and a lucky husband who has just started playing lots of GOLF.

Be sure to COME IN AND REGISTER AS WE WILL BE GIVING AWAY ANOTHER TRIP IN AUGUST.

WWW.KIVADUNES.COM

ARTWALK June 18

As business owners in the Mountain Brook community, we would like to invite you to an ARTWALK event in Crestline
at CRESTLINE SEAFOOD in the ..what I am calling
"HAPPYMESS Gallery" or the "walls of the store".
(It is also home to HAPPYMESS Ice Cream..where Klumpie's once resided)

On the third Thursday of the summer months we will have artwork exhibited at CRESTLINE SEAFOOD and next door at LAURA KATHRYN, a sassy designer women's clothing boutique where we will offer wine and refreshments.

Our first event will be on June 18.
The artistic theme for June will focus on FATHERS AND FREEDOM (as the work will be up until just before the July show and during fathers day and Fourth of July)

JULY THEME FOR THE JULY 16TH SHOW- S-S-SUMMERTIME~
Anything that makes you think of summer

AUGUST-PEOPLE AND PLACES

The EVENTS WILL BE ON THE THIRD THURSDAY AFTERNOON FROM 4-6 PM

Call 205-637-7460 for more information.

Great LINK for SEAFOOD RECIPES- EASY

Click here for a great link to Cooking Light Seafood Recipes

Crestline SEAFOOD

A peek at what's inside

Wall Post from Customer

Hey Allison! I love getting your newsletter. We loved the grilled Salmon on the plank and your husband' shrimp was to die for!!!!!!!!!!!! Tell him I have still not made the Contessa chocolate lava cake yet. The scallops and salmon took up my time on the grill, but the scallops were great also on the plank.

Great RECIPE SITES

Here are some BROAD websites that have GREAT recipes for every type of SEAFOOD.

If you find one you love, give us a shout!

CLICK ON THE WEBSITE NAME TO GO THERE:

Happy Healthy Cooking!

Allison



http://www.recipesource.com/main-dishes/meat/seafood/

http://www.makedinnereasy.com/seafood-recipes.html

http://www.recipezaar.com/
I think this one has a yearly fee, but had great seafood recipes this month for free

Recipe Ideas for Seafood Dishes

Here are some great seafood recipes I have jotted while watching TV lately :)

Check out their websites for details, but these are great starts for some different things to do with SEAFOOD

These are from Rachael Ray~

Seafood Pasta

One pot of water to Cook Pasta (short cut hollow shell-penne)
Boil water, then salt
Add pasta later

Lobster-Sherry- Cream Tomato SAUCE
Second pot (high sides) so can mix in pasta later
EVOO to coat pad- low flame-
Chop shallots and shitake mushrooms and place in pan
Shave a bit of garlic(2cloves) for flavor
A bit of crush red pepper flakes
Simmer til tender
Add dry sherry let cook out…(couple of dashes)
Add shot of chicken or seafood stock
2 cups crushed tomatoes
Then add lobster or other seafood (would also be great with crab)
Salt and pepper
Add a ½ cup milk and as simmers, toss in the cooked pasta
Stir in and then pile on a serving platter
Cut some chives in long diagonal cuts and sprinkle on top

Note: Whatever seafood you add, do in a separate pot just before tossing into the pasta
She used chopped lobster, can add scallops or shrimp
(if already cooked…drop in last)
Find the recipe on rachelray.com for more details


Serve with a simple salad of lettuce, artichokes and a sweet marmalade dressing

Dressing:
Rounded spoonfuls of orange marmalade
Dijon mustard
Lemon juice
Extra Virgin Olive Oil
Salt and Pepper makes a GREAT dressing if you love “sweet”








What do you do with a left over piece of fish?

Salmon~
The next day for lunch:
Make a great salad, with pecans, berries and a great balsamic vinegar dressing,
Warm the salmon and place it on top.
Enjoy on your patio with a glass of bubbling ginger ale and a sprig of fresh mint from
Your garden and ENJOY YOUR DAY~

Dressing:
Rounded spoonfuls of orange marmalade
Dijon mustard
Lemon juice
Extra Virgin Olive Oil
Salt and Pepper makes a GREAT dressing if you love “sweet”































TAKE OUT AT HOME (RACHEAL RAY)


Stir-fry hot and Sweet Shrimp Lettuce Wrap
Using a lighter oil so can get high temp (veg, canola or light color oil)
Red hot chili peppers..using the hot seeds for flavor
Chopped onion
Shaved garlic (4 big cloves)
Shitake mushrooms (without stems) (use a ¼ lb)
Get skillet hot- til oil ripples
Put shitakes in first til they get color (should simmer)
Then add veggies- 2 red jalapenos, med onion, garlic
Let simmer down
Then toss in 2 LBS shrimp (deveined)

SAUCE
Ginger (small piece) 1 inch..shave outside off with spoon then slice
Put in pot with ¼ cup sugar
¼ cup rice wine vinegar
heat til dissolves
remove the ginger
this will go on the stir fry (sweet)
to go with the HOT in the mix

After above vegetables are ready, pour the sauce over them over med high heat
Will steam up

Serve on a large “bowl” of lettuce for lettuce wraps
And use sauce to top it

Season center cut loin chops with salt and pepper then place in hot oiled pan

Orange marmalade with soy sauce will be added to glaze the chops
Take chops out of pan and cook glaze in same pan
Add marmalade...a bit of water and whisk together over heat
When bubbling..put chops in and marinade

Cook Whole Grain Pasta (fiber and protein )
Add ¼ cup teriyaki sauce to noodles after drained
Put scallions and edemame in

ANOTHER PAN:
Oil in bottom pan
Scallions- slice on angle can use all of it white and green
Drop in oil
Shelled Edemame (these will splatter)

Barefoot Contessa

Bay Scallops Au Gratin
(can make ahead-refrigerate and then bake right before dinner)

2 lbs of scallops (bay or sea) cut in half (so cook more quickly)
White wine in 6 grattan dishes (1 tbs. in each)
Let them dry a bit (scallops)
Put in scallops into each dish

Topping
6 tbs. unsalted butter
6 cloves garlic-chopped
2 minced shallots
2 oz. minced proccuto
4 tbs. minced fresh parsley
fresh lemon juice
Pernaut 2 tbsp
2 teasp. Kosher salt
black pepper
put in mixer and put 6 tbs. olive oil
then add ½ cup panko (Jap flakes)
fold in with rubber spatula

Put on top of scallops

When friends have coctails on porch, pop it in the oven.
Nice crusty top


Serve with green salad

Frequently Asked Questions~

We get some fun questions these days...so here are some answers~

DO YOU REALLY SELL SEAFOOD AND ICE CREAM?
Yep...with 4 children, you can't move into an existing ice cream hangout and GET RID OF ICE CREAM..so we re-invented our own HappYmess.

www.happYmess.blogspot.com will tell you more about that

DO YOU LIVE IN CRESTLINE?
Yep..we have four children....two went to Crestline and are in the Jr. High and one is in daycare...has been in St. Peters and St. Lukes...we call her "Little Miss HappYmess" and one lives in Gulf Shores

WHAT DID YOU DO BEFORE THIS?
Chad is a CPA...did accounting for Kiva Dunes in Gulf Shores prior to moving here and worked with the Drummond family doing CPA work for ten years prior to that.
Allison..well..if you know her...you know she wears lots of hats...
besides happYmess and Crestline Seafood...she is an artist (member Mt. Brook Art Association), author of Birmingham Sketchbook, writing for Southern Beauty Magazine and other publications...and mother of 4.

Send us your questions~or product requests..
we are so excited about the BAREFOOT CONTESSA GOURMET FOOD LINES WE JUST GOT IN..

Thanks for the requests!

Chetti7@aol.com for email info.

SEAFOOD MARKET

We loved seeing all of you who were around during Spring Break and craving the food from the SEA~

We are still trying to determine the "right amount of fish to order" for you so we keep it running out each day...with fresh shipments each morning and so far...we are still selling out every afternoon...with maybe a bit to be "brought home to mama"...:)

ABOUT LUNCH
We had a great sushi chef coming in each day, and sold plenty, but we thought it was getting away from the theme of what we are trying to do here...

so will not be serving lunches...for now...
but will stick to fine tuning the things you need to go with your seafood meals and helping you create the best HOME DINING SEAFOOD EXPERIENCES for you and your family in a time when time for shopping and HOME COOKING is hard to come by.

As an example, we have ordered some great casseroles you can pick up to serve with your fish or shrimp.

I just watched a recipe on the food network..she was stuffing dressing in Salmon...
we happen to have a great dressing in the fridge..you can salt and pepper your fish really good..give it a slit (coat the inside too with spices of your choice) then maybe add some fresh mushrooms to this pre-prepared dressing...pop it in the oven wrapped in foil (after coating with olive oil and a sprig of your favorite herb) and wha-la...effortless..tasty stuffed Salmon. (this was a whole salmon)
We have pastas and rices, and marinades to help you create the perfect meal.

We now also have beer and wine. When the pollen clears, light a candle on the porch...uncork a bottle of wine to help take the stress off the day and add some heart-healty vino, pull out a light, healthy seafood meal, turn on a table top or wall water fountain and WHA-LA...escape from Bham immediately.

We do this with the kids too (minus the vino)..they love eating outside on the back deck...and don't really KNOW just how healty it is for them...:)

Blessings this week to you and your family.

The family that eats together....thrives.

Allison

Lemon Pepper anyone?

Great recipe from AOL Recipes for today...

here's the link!

http://ebm.cheetahmail.com/c/tag/hBJuRyDBASRaEB7gCgiBYzLQ18H/doc.html?RAF_TRACK=&email=chetti7@aol.com



Make sure you share your favorites!

"Pulling Mussels from a SHE----ELLLLLL" (imagine music :) )

This weekend, our friend, Will cooked some mussels on the stove (I'll get him to forward me what HE did) but they were AWESOME~
so am adding this recipe in case you want to try something different.


Mussels

Buy fresh and make sure they are alive- tightly closed-
Put them in cool water for 20 minutes and they recycle any grit still from the ocean
With Mussels (unlike with clams)-you need to take the beard out)
It looks like a string- grab with a towel and pull down
(don’t pull up or you damage the mussel)

Put butter in a cast iron skillet
Grate ginger root over the butter as cooks
(you can grate and freeze and put in bag for easier useage)

Add a bottle of ale (12 oz.) and put mussels into the pan (2 lbs.- 1 lb. per person)
Cover 3-5 minutes
Don’t cook longer than it takes for them to open their shells
Overcooking is the usual “mess up” with mussels
White miso (soy bean paste- mild- full of flavor)
Let reduce in water and whisk together and add watercress (chopped) and let it barely
Wilt up (4 oz. of it)
And pour over the mussels in a great looking dish
Beautiful!

Serve with bread and a light salad with a ginger dressing
for a light meal.

Paella Dinner Party

Easy Paella Dinner

This is a very easy dinner to prepare and serve. We do the wine tasting in the kitchen while I prepare the Shrimp Paella. Everyone seems to enjoy watching the paella being made.

Apperitif:
Wine Tasting of three (3) Oregon pinot noir wines

First Course
Gourmet Crab DipGourmet Crab Dip
1 pound cooked crab meat
1 (8-ounces) package cream cheese, softened
3 tablespoons sour cream
1 garlic clove, minced
1 to 2 tablespoons fresh-squeezed lemon juice
1 1/2 teaspoons prepared horseradish
Few drops hot sauce, or to taste
1/4 cup freshly grated parmesan cheese
A pinch of Cayenne pepper
Coarse salt
Baguette bread

Preheat oven to 350 degrees F. If using fresh crab meat, carefully clean the crab meat of any shells or cartilage.

In a medium-size bowl, combine cream cheese and sour cream until smooth and no lumps appears. Stir in garlic, lemon juice, horseradish, hot sauce, parmesan cheese, Cayenne pepper, and salt. Fold in crab meat until well mixed.

Place the crab dip in an ungreased small 2-cup baking dish. When ready to serve, bake for approximately 20 to 25 minutes or until top is bubbly and just starting to turn brown. Serve with baguette bread slices.

NOTE: This dip can be prepared ahead of time, covered, and refrigerated until ready to bake. I also double this recipe during the holiday season and divide into two separate baking dishes. I then freeze one for later use. To use the frozen crab dip, remove from freezer and let thaw in the refrigerator before baking.

Makes approximately 1 cup.



Second Course
Avocado on the Half Shell

Jim Johnson of Mission Viejom, California sent me his favorite recipe:

I was stationed in Chile with the Army from 1968 to 1971. The best avocado appetizer I ever had was in Chile where the name for avocado is "palta".

A half of an avocado is filled with the southern hemisphere equivalent of king crab "cangrejo" (but you could use any crab meat), and then lightly covered with thousand islands dressing.

Preparing Half Shells:

To pit an avocado, cut it lengthwise all the way around (working around the pit) and gently twist the two halves apart. Tap the blade of a heavy knife into the pit, and twist gently to release the pit from the flesh. You may use half-shells with or without skins (this is a matter of taste). To peel skin off avocado, place cut-side down, in palm of hand. Strip or pare the skin.


Third Course (Main Course):
Shrimp Paella

A good bottle of wine, salad, and bread are all you need to make a terrific dinner with this wonderful paella. You will need a somewhat deep cooking dish, large cast-iron skillet, or the traditional paella pan (paellera), a round flat pan with two handles. The size of the dish or pan depends on the number of portions you wish to make. The amounts of the ingredients are relative and it does not matter if you use more of one and less of another or chose not to use some at all. The vital thing is the preparation of the rice so that it comes out loose.

Shrimp Paella

1 to 1 1/2 pounds raw extra-large shrimp, peeled and deveined*
Coarse salt
2 1/4 cups bottled clam juice or fish broth
3/4 cup dry white wine
1/2 teaspoon crumbled thread saffron
2 tablespoons olive oil
1/3 cup finely chopped onion
1/2 red bell pepper, cored, seeded and chopped
2 cloves garlic, chopped
1 cup uncooked Spanish or Arborio short-grain rice**
2 large tomatoes, peeled and coarsely chopped
2 teaspoons Spanish paprika
2 teaspoons salt
1 (14-ounce) can artichoke hearts, drained (optional)
1 cup frozen peas
2 tablespoons chopped fresh parsley (for garnish)
Lemon wedges

* To add additional flavor, place the shells of the shrimp in a saucepan and cover with water. Simmer over low heat approximately 7 to 10 minutes. remove from heat and strain the broth; discarding shells. Add shrimp broth to clam broth to equal 2 1/4 cups.

** Don't wash the rice, as it needs its outer coating of starch.

Preheat oven to 350 degrees F. Sprinkle the shelled shrimp all over with coarse salt; let sit 15 minutes. NOTE: The salt helps bring back the briny taste of the sea that most seafood, especially frozen seafood, tends to lose.




HINT: Have all ingredients chopped and measured before beginning the final cooking of the paella. It is a quick cooking dish that must have all ingredients ready to go.








In a large pan over medium-heat heat, heat the clam juice or fish broth, wine, and saffron; reduce heat to low and keep broth hot (not boiling).



In a large paella pan or heavy cast-iron skillet over medium-high heat, heat olive oil.

Add onion and red bell pepper; stir to blend and cook 3 minutes or until slightly softened.

Remove pan from heat. Stir in garlic and rice and continue stirring until garlic is fragrant and the rice is evenly coated with oil, about 1 minute. NOTE: Coating the rice with the oil before adding liquid helps keep the rice grains to stay separated.

Stir in tomatoes, paprika, and salt.

Stir in hot clam/saffron broth mixture.

Return to heat, reduce heat to low, and simmer (stirring and rotating the pan occasionally) mixture 10 to 15 minutes or until rice is no longer soupy but sufficient liquid remains to continue cooking the rice in the oven.

Stir in shrimp, artichokes hearts, and peas

Transfer paella pan to the oven and cook, uncovered, about 15 to 20 minutes until the rice is almost al dente and until almost all liquid is absorbed. NOTE: Never cook paella until the rice is completely done. If you do, it will be mushy by the time it reaches the table. Remove from the oven when the rice grains are no longer hard but still have more bite than you want and a crust forms around the edge of the pan.

Remove from oven, cover with aluminum foil, and let sit 5 to 10 minutes or until the rice is cooked to taste. NOTE: Paella must rest after being removed from the oven, during which time the final cooking takes place.

To serve, sprinkle with chopped parsley and arrange lemon wedges around the top of the paella. Serve immediately. To eat, sprinkle lemon juice over paella.

NOTE: Always bring the paella to the table in its pan for your guests to admire before serving. Traditionally, paella is eaten communally with everyone sitting around the pan and taking the rice directly from the pan with a spoon. Although you are not likely to serve it this way, do leave the paella pan at the center of the table so your family or guests can help themselves to more.

Makes 4 servings.

Hints and Tips:

If the paella is almost al dente and ready to be removed from the oven, but still seems to have liquid, return it to the top of the stove over high heat. Without stirring, heat until the liquid has evaporated. Then remove from heat and cover the rice and let it rest before serving.

If the paella seems dry before the rice is almost al dente, sprinkle with a few tablespoons of water and allow to cook in the oven 2 to 3 minutes longer. Then remove from oven and cover the rice and let it rest before serving.



Homemade Sourdough Bread (we cook bread daily so come in and grab a fresh loaf)






Comments from cooks:

Thanks for posting some great recipes! My friends and I get together every Wednesday night (round robin style) and cook each other dinner. Last night I whipped up the Easy Paella Dinner. I made the crab dip and the shrimp paella. Everything came out great. My friends were really blown away. Thanks again! - Ed Hoboken, NJ (3/22/07)

Crestline Seafood Company OPENS FOR BUSINESS

This week, despite storms and snow...we sold out of fish~
Crestline families dined on steamed shrimp- a few were frying them up~
and steaming mussels (that I happened to get to taste~ MMMM)

Next week, we will serve for lunch~
Sushi rolls (see our photos of our "sushi rolling" party where we perfected some fun rolls with the help of our friends)

We will have gumbo in bread bowls (still in keeping with our cold weather)
sushi~we are working on some seafood pizzas~
and plan to have West Indies Salad to get you primed for spring break which is right around the corner.

We are working on the recipes so you can snatch one and take it home to try your hand at some fun recipes. Let us know if you have some you would like to share.

We will also have some cookbooks at the store for you to dig through~

Allison

Easiest Recipe with one pot to clean~

Crestline Seafood Company is READY to help you savor the tastes of the sea.
Come in and try a new recipe..we'll try to keep you informed of some good easy ones that will make you feel the breeze of the coast~

If you aren't sure what to cook~
When the weather warms up...spread out some newspaper~
cover the back deck table and
get you one big pot...fill it with small potatoes, corn cut in halves and
a few pounds of shrimp and dump it on the table after it boils and the shrimp float
to the top (add them last) with plenty of good cajun seasoning..

and you have yourself an old fashioned "boil".

Make it fancy? Serve it on your fine china and forget the paper products :)

Blessings from the sea~

When crawfish season starts...add in a few of those~
We'll have everything you need to make a full meal..
add a salad if you like too.

Beer Braised Shrimp with La. Salsa and Rice and Fried Green Beans with bacon

For the first recipe...we are doing a summary of Rachael Ray's 30 minute recipes~
Straight from Bayou Country-
You will need these items:
For Rice and Salsa- celery, hot pepper for salsa, green pepper, thyme, lime juice,
Butter, chicken stock, red jalapeno if you want a kick on this cold afternoon (the seeds are where the fire is)

Bowl to mix salsa in
Tomatoes, grated garlic clove and one onion

Rice

To begin:
Put dash of oil and butter (couple of pats) in a skillet- hot for the veggies
Chop your veggies (celery (chop 6-8 pcs. into small pieces) leave the greens on there for flavor;
bell pepper and onion and a bit of garlic)
Put the celery into the oil and a bit in the bowl for salsa
Put 1/2 the chopped red onion in the oil on the stove and other half in the salsa

Chop the green pepper~ into small pieces and put into the oil
and then add some into the salsa

Fresh thyme can be added to both mixtures

Same veggies that are cooking are in the salsa- but now we add thin sliced red jalapeno peppers in the salsa bowl
take ribs and seeds OUT if you don't want it spicy
Add tomatoes in every color to the salsa bowl

Trick to cut little round tomotoes in half? Put them on a deli lid..cover the top of them with another deli lid and then run your knife through there and WHALA~ 8 - 10 at once sliced into two neat halves

Add lime to your salsa- cut in half then work over with a fork to get the juice out..if they don't seem to have much juice pop them in the microwave a few seconds

Lime is a good replacement for salt so lightly sprinkle..
and the salsa is done.

TO THE SKILLET THAT IS ON LOW COOKING THE VEGGIES:
Add a cup of rice to the mixture
cover with the oil and butter and let it brown a few minutes...
Add 3 cups of water or chicken stock if you want it richer
stir and let come to boil then cook on lower for about 15-18 minutes

NEW SKILLET:
Bacon Green Beans
drizzle of oil
thick cut smokey bacon- 1 lb. of green beans for every 4 people
6 slices of bacon
cook the bacon, drain some of the fat, but leave some for flavor (3 tbsp)
1 teaspoon of coarse black pepper
a sprinkle of sugar,
dash of vinegar later

If like tender green bean..cook in salted water first then toss in pan with
fried bacon
cook on Med high


SHRIMP- NEW SKILLET
2 pounds of shrimp- any size will do
beer- hot sauce 1/4 cup, worchestershire sauce, seafood seasoning blend
Put the shrimp in (shells on) and spice up with tbsp. seasoning
add worchestershire
add hot sauce and let cook up
at end add 1 bottle beer (pale ale good suggestion- most of alcohol cooks off..get a tangy flavor
and let it finish cooking and let reduce
at end finish with 1/4 cup scallions and a bit of butter to gloss them up

Back to the pot of bacon and green beans~
add vinegar and sugar to beans when start turning brown on the ends


Rice in other pan- stir up

Spoon into a serving bowl (rice)
and in another bowl put the shrimp
another platter, the green beans

The salsa is great to put on a sandwich or chips

On a PLATE~
bed or LA style rice, make a well in middle for the shrimp add extra sauce from
under the shrimp, then top with a bit of salsa and decorate edges with crispy
green beans

Beautiful!

See it on Rachel Ray's website for more details.

(taken from summary of the TV show :) )

OPENING AT 63 CHURCH STREET BY MARCH 1

We are excited that the store is becoming a reality with the delivery of chairs and tables where we envision you coming to sit, visit, sample some new items, have a bowl of soup in a bread bowl, eat some sushi, have some steamed shrimp...all here in CRESTLINE Village.

We are going into the former Clumpie's location..a place that we frequented..for ice cream and a destination on evening walks or bike rides in the hot summer.

Our neighborhood loved Clumpie's as shown in the "SAVE Clumpie's" campaign put on by kids around the neighborhood who collected their allowance money to help out.

We were not able to purchase the franchise but we hope we have something better...
We have a happYmess ice cream swirl machine that will mix up to eight flavors into your "vanilla swirl"....it makes colorful rainbow edges and dry toppings such as oreos, butterfingers, even pop rocks will help you better understand the HAPPYMESS of ice cream.

We can't wait to welcome you...watch for the awning to go up in the next week!

Blessings!

Allison and Chad Adams