Raw Bar Festival 2014

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Join us all summers at the Tony and Joe's Bars for our 2014 Raw Bar Festival!  

Enjoy some of our favorite Raw bar offerings at special Festival prices.

 

 

Chef Stein's recipe for Corn and Blue Catfish fritters

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We are gearing up for #Earth Day and the ProFish #offtheHook charity event here next Tuesday.  Nick's Riverside Grill's Exectutive Chef Stein's recipe for Corn and Blue Catfish fritters was featured on the Fox5, and is something you can easily make at home!

DC News FOX 5 DC WTTG

 Corn and Blackened Blue Catfish Fritters with basil aioli Recipe 

 Corn and Blackened Blue Catfish Fritter 2 4-11-14

1 lb of fresh cut corn (off the cob)
2 eggs lightly beaten
3 tablespoons flour
4 tablespoons cornmeal
2 tablespoons milk
4 tablespoons scallions, chopped fine
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cayenne
1 cup of blackened catfish
Vegetable oil for frying

1) Mix all ingredients, and chilled cooked blackened catfish (recipe below)

2) Heat 1/4" of vegetable oil in heavy bottom pan over medium heat. Spoon 4 tablespoons of batter in pan and fry until cooked through and golden brown, about 2 minutes per side

Blackened Blue Catfish

Wash catfish filets in cold water and towel dry

Apply blackening spice mix to the surface of the filet

Heat cast iron pan until smoky with little vegetable oil

Cook fish spiced side down 3 minutes, turn and cook for additional 3 minutes

Refrigerate filets

Blackening Spice Mix

1 cup paprika
1/2 cup cayenne
1/2 cup oregano
1/2 cup onion powder
1/2 cup garlic powder
1 tablespoon white pepper
1/4 cup cracked black pepper
1/2 tablespoon sea salt

Pesto Aioli

In a blender:

6 tablespoons fresh basil
1/2 tablespoons minced garlic
4 egg yolks
1 tablespoon lemon juice
1/2 teaspoon chili paste
1 cup olive oil

1) Mix in blender for 1 minute till purees

2) Add 1 cup of olive oil in a stream, blend till smooth and creamy

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Kegotank Oysters

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One of the great finds we had this winter were the Kegotank oysters we got from Kegotank Bay on the eastern shore of Virginia. The proximity to the ocean gives these medium sized oyster a briny, super clean finish. We are currently running them as our Oyster of the Week. They are taken out of the bay in the morning and shucked fresh for dinner that very night. We are looking forward to takling a trip to the spectacular farm this spring to see the operation and learn more about their oysters. You can check out thier website at kegotankoysters.com or follow them on twitter @oysterladies.

 .kegotank

 

Warm Up Your Winter

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There's nothing I love more on a cold winter day than a hot bowl of soup. Like sitting by a warm fire it can really lift your spirits. One of my all time favorites is Zucchini Rosemary. Here's the recipe...

3/4 cups small diced bacon, cook until brown

Romove bacon from stock pot, leave bacon fat in pot

Into the pot with... 3 white onions-chopped small, 6 garlic cloves - chopped fine, 3 tsp. fresh chopped rosemary

Cook 6 minutes until soft

Add 8 cups washed and diced zucchini, and 3 cups chicken broth

Simmer 15 minutes, season with salt and pepper

Puree in blender and return to pot

Serve in bowl garnished with sour cream ,bacon and cut chives and fresh cracked black pepper

So easy and soooo good on a cold winter day like today!

 

Brie and Bacon Jam Crostini: Sweet, spicy and smoky

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brie-bacon-jam

1. Slice baguette on bias roughly 2.5 inches long

2. Slice Brie  in 1" x 1" square 1/4" thick

3. Bacon Jam
1/2 lb fine chopped bacon
1 white onion finely diced
1 tbs red vinegar
1/4 tsp red chili flakes
1 tbs honey
1 tbs brown sugar
Cook bacon until soft, about 8 minutes.  Remove half of the bacon fat.  Add onions cook for 5 minutes more. Add all remaining ingredients fand cook for 10 minutes.  chill
 
4. Assemble.  Put brie on bauguette and spoon bacon jam on top.  Add fresh cracked pepper.
 
5. Bake for approx 10 minutes at 400 degrees F until cheese is bubbly and jam has caramelized.  
 
Serve Warm