We are into the countdown now. Seven days to get it all finished and if we don't get it all done? Well, it's a good guess that no one will notice anyway. Just do the best you can and then relax! But keep in mind that spectacular food goes a long way toward making people overlook the things you didn't get accomplished.
Nantucket Scallops
These beautiful little scallops are available fresh for a very short period of time during the year. They are smaller than a sea scallop, bigger than a bay scallop and are known for being perfect to eat raw when they are fresh! They are as sweet as my new puppy and they caramelize beautifully when heated.
Farm Raised Halibut
Great excitement greets the start of the wild halibut season in March as halibut is a favorite for almost every fish-eater. Conversely, it's a sad day in November when the season ends.
Suffer no more halibut mood swings! We are now adding halibut to the list of beautiful farm raised fish we sell at Kathleen's Catch. Halvard Leroy, the same people who farm our fabulous steelhead trout, are farming some beautiful halibut. And at $29.99/lb you can enjoy halibut year round. This is a picture we took of some of the halibut we are getting. Granted we are not photographers, but truly, I've never seen halibut so pretty!
Stone Crab Claws
Nothing says Christmas in the south like stone crabs. Unlike many other crab species, stone crabs do not burrow, but rather hide among rocks or in sea grass beds. They feed on small mollusks like oysters and other crustaceans. This week we are expecting to receive mediums (5-8 per lb), large (3-5 per lb), and jumbo (2-3 per lb) and maybe even a few colossal (under 2 per lb) and megas (9-14 oz per claw or larger) by the weekend. These huge claws are some of the most impressive we have ever seen! It's Christmas! Let's celebrate!
Fresh King Crab Legs
Came in from Dutch Harbor, Alaska last night and will be arriving in Johns Creek this afternoon! You haven't had crab until you have eaten fresh king crab.
Woohoo Walleye!
Walleye from the Great Lakes - here in Johns Creek on Friday - $23.25/lb.
Caviar
We have ten caviar options for this holiday season. A few of our favorites include:
UGA Ossetra Baeri. ($80.00) This beautiful caviar is packaged in a 30 gram jar with the UGA emblem on the lid. It is sustainably raised in North Georgia by the University of Georgia Forestry Department. It has a very unique nutty flavor and ranges in color from golden to dark brown.
American Hackleback ($36.75) comes in a 1 ounce jar. This American sturgeon roe is grey to black with a firm texture and mild, subtle flavor.
Trout Caviar ($16.25) and Smoked Trout Caviar ($25.45) are available in 2 ounce jars.This pristine caviar has a mild and delicate taste similar in flavor to salmon roe. The smoked option is slightly seasoned with sea salt and smoked using apple and cherry wood.
Caviar is best served as simply as possible, the food and drink that accompanies it should be slightly bland to never overwhelm or distract from it. Caviar goes further when served as an appetizer. Here are a few appetizer serving suggestions.
1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces caviar, or more
1. Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1
tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook
until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and
rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at
room temperature for up to 2 days.
2. Place a dollop of creme fraiche on each round, and top with caviar.
8 Hard boiled egg
3 ounces creme fraiche or chive cream cheese
Salt and pepper
Dry mustard
1 jar of caviar
Sour cream
Drain caviar well. Hard boil the eggs and chill.
Chop eggs and mix with chive cream cheese and season to taste
Place mixture in bottom of bowl you are going to serve it in.
On top of egg layer, spread 1/2-inch thick layer of sour cream. Over sour cream, spread a well drained jar of caviar.
Place in refrigerator overnight or for a few hours.
UGA Ossetra Baeri. ($80.00) This beautiful caviar is packaged in a 30 gram jar with the UGA emblem on the lid. It is sustainably raised in North Georgia by the University of Georgia Forestry Department. It has a very unique nutty flavor and ranges in color from golden to dark brown.
American Hackleback ($36.75) comes in a 1 ounce jar. This American sturgeon roe is grey to black with a firm texture and mild, subtle flavor.
Trout Caviar ($16.25) and Smoked Trout Caviar ($25.45) are available in 2 ounce jars.This pristine caviar has a mild and delicate taste similar in flavor to salmon roe. The smoked option is slightly seasoned with sea salt and smoked using apple and cherry wood.
Caviar is best served as simply as possible, the food and drink that accompanies it should be slightly bland to never overwhelm or distract from it. Caviar goes further when served as an appetizer. Here are a few appetizer serving suggestions.
Toasted Brioche Rounds with Creme Fraiche and Caviar
1 one-pound loaf brioche, cut into 1/2-inch thick slices
2 tablespoons unsalted butter
1 eight-ounce container creme fraiche or sour cream
2 ounces caviar, or more
1. Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1
tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook
until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and
rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at
room temperature for up to 2 days.
2. Place a dollop of creme fraiche on each round, and top with caviar.
Caviar Egg Dip
8 Hard boiled egg
3 ounces creme fraiche or chive cream cheese
Salt and pepper
Dry mustard
1 jar of caviar
Sour cream
Drain caviar well. Hard boil the eggs and chill.
Chop eggs and mix with chive cream cheese and season to taste
Place mixture in bottom of bowl you are going to serve it in.
On top of egg layer, spread 1/2-inch thick layer of sour cream. Over sour cream, spread a well drained jar of caviar.
Place in refrigerator overnight or for a few hours.
Marchetti International
Join us Saturday from 3:00 to 6:00 to sample some of these amazing balsamics and olive oils. They make great gifts for the foodie in your life.
Cioppino kits
We are making cioppino kits to help you with your Feast of Seven Fishes.
For $59.99 you get:
6 cups fish stock
1 dozen clams
1 lb mussels
1 lb shrimp
1.5 lb cod or salmon
For $13.99 add 1 lb 10/20 calico scallops
For $26.99 add 1 lb regular lump crab meat
Gift Baskets
Looking for the perfect gift for the seafood lover in your family? Well, we've got you covered! We have put together a couple different varieties of gift baskets for you to choose from:
- The Grill Basket includes: 2 alder wood planks, lemon bags, Kathleen's Catch Seafood seasoning, Rub With Love Seafood Rub and Rub With Love Salmon Rub for $39.99.
- The Italian Basket includes: Vigo linguine, Arborio rice, Kathleen's Catch Tuscan Smoke Herb Blend seasoning, Robert Rothschild Garlic Caper Picatta sauce, and mini Marchetti olive oil and balsamic vinegar for $39.99.
- The Sushi Basket includes: Sushi Chef panko, sushi rice, pickled ginger, wasabi powder, nori, and white sesame seeds, organic soy sauce and a sushi rolling mat for $39.99.
- The Fish Fry Basket includes: Zatarain's Fish Fri (original and seasoned), Kathleen's Catch Cajun seasoning, Old Bay, Red Robot hot sauce, and Kelchner's tartar sauce for $29.99.
Each gift basket includes a $10.00 gift certificate to Kathleen's Catch.
Fresh Shrimp
Fresh shrimp coming this weekend from Brunswick, GA.
Special Orders
We are taking special orders for all kinds of holiday treats. Live lobsters and lobster tails, cioppino kits, fish, shrimp, caviar, scallops, jars of oysters for chowder, snow crab cocktail claws, all kinds of platters, soups, Surf and Turf dinners, king crab legs, stone crab and lots more!
Have you placed your order yet?
This Week's Special
Yellowfin Tuna - $7.25 per six ounce portion. It looks like this:
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Not too shabby, eh?
And Finally,
I'm probably not going to get a chance to write any more before the holiday crunch really gets going. Did you know that Christmas Eve is actually our busiest day of the year? I'm going to send out my Christmas card a little later in the day but I wanted to be sure, before I get too distracted by work, that I tell you from the bottom of my heart how much I appreciate your friendship and your business. And even if you don't celebrate Christmas or you don't celebrate it the same way I do, I hope it's okay for me to send you my very best wishes for a peaceful and joyful season. There is so much turmoil in the world. Let's all wish and pray for peace on earth. We could start something really good right here in Johns Creek.
Blessings,
Kathleen
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