CALL NOW TO ORDER SPECIAL ITEMS FOR CHRISTMAS~
Shrimp (peeled and deveined available), sandwich trays, oysters, crab
We also offer CSC for Private Parties.
THIS THURSDAY ~ DEC. 16
IS GIRLFRIENDS NIGHT.
BE SURE TO REGISTER.
on Facebook
or call 205-637-7460
CSC WAS located in the heart of Mt. Brook, Alabama. NOW TACO MAMA Prior to BP's mess we brought the CATCHES OF THE COAST to Birmingham & attempted to buy time until the BP spill passed as CSC~ BEACH BURGERS out of safety for our customers. WE TRULY THANK ALL OF THOSE WHO HELPED MAKE IT A SPECIAL MEMORY IN OUR HEARTS AND A CHECK OFF THE OLD BUCKET LIST OF TO DO'S ONE DAY. RESTAURANT.....CHECK!
Showing posts with label Crestline Seafood Company. Show all posts
Showing posts with label Crestline Seafood Company. Show all posts
Sunday, December 12, 2010
Thursday, September 23, 2010
Find us easy on AL.com
Click here for directions and map and menu items.
AL.COM LINK TO CRESTLINE SEAFOOD COMPANY
AL.COM LINK TO CRESTLINE SEAFOOD COMPANY
Saturday, March 27, 2010
CSC BECOMING A HOT SPOT FOR DINNER
We have begun serving dinner until 9 on pretty days...as the days grow longer and you are craving those cold, fresh shucked oysters that only set you back 10 bucks a dozen for Gulf Oysters...we are expanding our hours.
We also are getting a bit more crowded so if you want us to save you a spot, call ahead at 637-7460. We had a packed house last night (Friday) and hope to keep meeting your expectations with our crab cakes, fresh fish from the case (delivered daily) as well as sandwiches and inexpensive kids menu items so you can relax and enjoy a bit of C-Food in C-line.
TAKE OUT AVAILABLE AND HERE, LATE AFTERNOONS, LUNCH BLENDS INTO DINNER SO COME IN ANY TIME OF DAY FOR A TASTE OF THE SEA.
Thursday, November 12, 2009
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.
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.
Saturday, August 1, 2009
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.
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.
Tuesday, May 12, 2009
Thursday, March 26, 2009
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
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
Thursday, March 12, 2009
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!
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!
Sunday, March 1, 2009
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
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 :) )
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 :) )
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