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.
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!
Saturday, August 1, 2009
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!
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!
Friday, July 24, 2009
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.
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.
Wednesday, June 3, 2009
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
Be sure to COME IN AND REGISTER AS WE WILL BE GIVING AWAY ANOTHER TRIP IN AUGUST.
WWW.KIVADUNES.COM
Tuesday, June 2, 2009
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.
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.
Wednesday, May 20, 2009
Tuesday, May 12, 2009
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
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
Saturday, May 9, 2009
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
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
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