Fish Cake Ingredients
4 Medium Potatoes, quartered
2 Medium Onions, minced
2 cups fine bread crumbs
cup thick white sauce
8 oz. salt codfish
2 eggs, beaten

1. Soak the codfish in cold water for eight hours, and drain.
2. Cover with more fresh water, bring to a boil, reduce heat, and simmer for five minutes.
3. Drain, saving the stock.
4. Shred the codfish, discarding any skin and bones that still remain.
5. Add the potatoes to the fish, and cover with the stock.
6. Mash the potatoes and fish together while still in the stock, and drain off excess liquid.
8. Saute the onions until they have begun to turn golden brown.
9. Add the onions and the white sauce to the potato and fish mixture.
10. When the mixture is cool, shape into patties about 4″” in diameter and about 1/2” thick.
11. Dip the patties into the eggs, roll into the bread crumbs, then pan fry in oil over moderate heat until they are brown on all sides.

Looking to order cod fish cakes? We make them from scratch and can deliver them to your door, no matter where you live. See our special Cod Fish Cakes.

Beat the holiday rush and serve up some seafood specialties from East Coast Gourmet!

It’s the busiest time of the year for shipping and we want to make sure your East Coast Gourmet order arrives without delay.  That’s why we’ll take $10 off your order and throw in a FREE 20oz bag of our Lobster Bisque if you take delivery of your holiday order by Friday, Dec. 17.  That’s a $16 value and makes 2-3 servings.  All of our delicious items (with the exception of live lobster, of course) ships frozen and can be stored in your freezer until your holiday festivities.

Just enter the code ECG17 at checkout to save on your order.

LOBSTER MAC & CHEESE

Lobster might not be a food associated with a traditional Thanksgiving menu, but it should be! Did you know that the pilgrims feasted on lobster on the very first Thanksgiving?  Yup, back in those days, lobsters were so plentiful that you could grab them by hand straight out of the ocean at low tide.

Lobster’s a great addition to any meal, so why not start a new Thanksgiving tradition by adding some lobster to the Turkey Day spread.

Here are some easy and delicious ways from East Coast Gourmet to incorporate some lobster into your Thanksgiving dinner:

Maine Event Lobster Pie – Overstuffed with fresh Maine Lobster meat and finished with a touch of wine, garlic and lots butter!

Lobster Mac & Cheese – A decadent twist on a comfort-food favorite.

And don’t forget that our chowders and bisques make stunning starters for your meal!

And if you order by 11/19, you can take $12 your order of $50 or more and get your East Coast Goodies in time for Turkey Day! Just enter the coupon code TURKEY in at checkout.

The Classic Maine Lobster Roll:
A classic, mouth-watering Lobster Roll is simply lobster meat gently tossed in mayo and piled high in a New England style split-top hot dog roll that’s been buttered and toasted on both sides.  Here’s a time-tested recipe that’ll serve 2-3:

Lobster Roll Ingredients:
1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/4 cup mayonnaise
1 piece of celery, chopped
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened Pickles and potato chips as accompaniment

Boil your live lobsters and let them cool for a few minutes at room temperature.  Then, shuck the lobster meat out of the shell. Claw and knuckle meat is perfect for a lobster roll. Now mix your lobster meat with a 1/4 cup of mayonnaise–just make sure not do go overboard with the mayo. Add the salt, pepper and chopped celery. Then chill your lobster salad mixture in a covered bowl for at least 30 minutes. The right roll is absolutely essential to making an authentic Lobster Roll. We’re talking about New England-style hot dog rolls, which can be near impossible to find outside of the East Coast.  It’s basically a hot dog bun with white sides that’s split at the top, instead of the side.  This way you can toast both sides and have it stand perfectly upright when stuffed with lobster.  You’ll want to butter both sides of each bun and grill for 2 minutes per side, until golden brown. Open the top split and pile in your lobster meat until your lobster roll is overstuffed. Serve with potato chips and enjoy!

Lobster Rolls Shipped to You! Yup. Enjoy an overstuffed lobster roll at your home without traveling to Maine.  Our authentic lobster roll kit includes 2 lbs. lobster meat, real New England hot dog rolls, and salt water taffy from Maine! Makes up to 8 overstuffed lobster rolls. Enter LROLLS online and get $12 off your first order!

Crab Cakes

1 pound of crabmeat
1 medium onion, chopped
1/2 cup butter
1 cup of fine dry plain bread crumbs
3 eggs
1 teaspoon salt
1 teaspooon dry mustard
Few sprigs of parsley, finely chopped
2 tablespoons of cream
All-purpose flour

Flake crabmeat if needed.  Brown the chopped onion with a 1/4 cup of butter. Add breadcrumbs and mix well.  Beat eggs thoroughly and add to crabmeat along with crumb mixture, salt, mustard, chopped parsley and cream.  Shape into 8 flat patties, coat with flour and saute in remaining butter until delicately browned on both sides.

And for an amazing crab cake you don’t have make yourself…try our handmade Jumbo Lump East Cost Crab Cakes bursting with big chunks of fresh Blue crab meat.

Baked Stuffed Shrimp

18 Ritz crackers, finely crushed (should make 3/4 cup)
3 tablespoons of unsalted butter, melted
1 can of minced clams, drained
3 tablespoons of fresh parsley, chopped
1/4 tablespoon of garlic powder
Salt & pepper to taste
touch of dry sherry
12 lg. jumbo shrimp

Shell the shrimp, leaving only the tail attached. Butterfly the shrimp with a cut through the center that leaves the two halves barely attached. Open the shrimp, remove the vein and rinse clean. Combine the crushed Ritz crackers and melted butter. Add 1 can of minced clams, drained. Add the chopped parsley, garlic powder, salt and pepper.  Mix all thoroughly and stuff each shrimp.  Put small amount of dry sherry in the bottom of a casserole dish.  Add the stuffed shrimp and bake for 20 to 25 minutes in a preheated oven.  Serve hot and garnish with lemon wedges. Makes 4 servings.

There are many ways to spice up the basic stuffed shrimp recipe, like East Coast Gourmet’s Crab Baked Stuffed Shrimp featuring a special blend of blue crab meat and spices.  They make the perfect seafood appetizer and all you need to do is pop them in the oven when the guests arrive!  And for more great shrimp recipes click here!

Grilled Corn Chowder
Grilled fresh corn, red and green chilies simmered in a vegetable stock, thickened with heavy cream and garnished with a dollop chili cream.

Estimated Time: 1 Hour and 45 minutes

YIELD: 12 Servings

INGREDIENTS:
5 cloves Garlic, peeled
2 tablespoons Olive Oil
5 ears Fresh Corn on the cob, husks and silks removed
2 quarts Vegetable Stock
2 each Jalapeño chilies, preferably red, washed, seeded, and finely minced
5 Ounces Heavy cream
Salt, to taste
1 cup Carrots, washed and peeled and diced ½ inch
1 cup Celery stalks, washed and trimmed and diced ½ inch
1 cup Onions, peeled and diced ½ inch
¾ cup Chili cream, optional
¾ cup Sour Cream
1 tablespoon Cilantro, fresh, minced
1 each Jalapeno chili, green or red, finely minced

METHOD OF PREPARATION:
1. Preheat oven to 400° F.
2. In a small sauté pan over medium heat, sauté the garlic in oil for 1 minute, remove cloves from pan, wrap in aluminum foil, and roast in the oven for 15 minutes.
3. Brush the corn cobs with the garlic oil from the sauté pan, and place on hot grill, turning frequently, until golden brown.
4. In a large stock or soup pot, combine the vegetable stock, diced vegetables, and Jalapeño Chilies. Bring to a boil; reduce the heat, and simmer for 20-30 minutes.
5. Using a sharp knife, remove the corn kernels from each cob and add them to the soup pot. Continue to simmer until all of the vegetables are very tender.
6. Pour the soup in a food processor and purée. Do not strain. Return to the soup pot, bring back to a boil, and reduce to desired consistency.
7. Temper the heavy cream, and then add it to the soup. Season, to taste, and serve immediately in pre-heated cups, garnish with Chili cream.

To Make Chili cream:
1 . Place ¾ cup of sour cream in a small bowl. Add 1-tablespoon fresh minced cilantro and 1 finely diced red or green jalapeno pepper. Place a small dollop on each serving.

Chef Notes: Here is a suggested variation for this recipe:
•Do not Puree the soup
•Thicken it with strips of Flour tortillas, continue whisking until well combined
•Serve a Corn Muffin on top of crisp tortilla wedge with a dollop of Chili cream as a garnish.

Do you love shrimp? Be sure to try East Coast Gourmet very own Shrimp and Corn Chowder! Enter CH10 at online checkout and get $10 off your chowder order!

We recently found ourselves with an extra shipment of lobsters and Charlie tipped us off to this ol’ New England chowder recipe…the results were amazing!  The recipe harkens back to the days when crumbled ship’s crackers were used to thicken soups—as they were a staple of the fishermen and lobster who invented chowder (god bless, ‘em!)

2 pounds of live lobster
 ½ 2 teaspoons of salt
4 dill springs
1 whole onion
2 tablespoons of butter
¼ cup of finely crushed cracker crumbs
4 cups of milk
½ onion, sliced
Salt and pepper

Take your lobster or lobsters and boil in just enough water to cover them completely.  Add in the salt, dill and onion and simmer for about 20 minutes, until the lobster is bright red.  Remove the lobster and reduce the leftover water by boiling briskly.

Remove the meat from the lobster—but don’t throw out those shells and scraps!  Drop ‘em back into the kettle, and let water continue to boil while you prep the other ingredients.  

In case you’re not already an expert, here’s how to get the most meat from your lobster:
1. Twist and pull the claws and large legs away from the body.
2. Break the claw away from the leg; put legs aside.
3. Gently crack the knuckles, upper and lower parts of the claws with a lobster cracker and remove the meat.
4. Remove the tail from the body. Use a knife to trim away the soft membrane on the underside of the tail and pull out the meat in one piece using the seafood pick.
5. Use the seafood pick to remove the meat from the legs. Takes a little effort, but it can be worth it!

Cut lobster into medium-to-large size cubes.  Cream butter together with the cracker crumbs (oyster crackers or saltines with unsalted tops are modern day stand-ins for the original ship’s biscuit). Scald the milk with onion slices and strain.  Stir milk into butter mixture, and add lobster meat.  Strain the reduced liquid from your kettle and add as much of it as needed to make the desired quantity of chowder.  Season to taste.  Best served in heated bowls with warm biscuits and plenty of butter on the side.  Makes 4 to 6 servings.

If you want to enjoy some lobster chowder without doing all the work yourself…pick up some delicious Nantucket Lobster Chowder from East Coast Gourmet!

When selecting scallops to broil, always insist on fresh dry sea scallops. There is no added moisture or other additives like those commonly found in the grocery store–so they retain their flavor and don’t shrink when cooked.

1 1/2 lbs. scallops
1 stick of butter melted
1/2 cup grated parmesan cheese

Serves 4

Preheat broiler. Rinse and dry scallops. Roll them into the melted butter an place them close together in a shallow pan. Pour over any remaining butter over them, sprinkle with parmesan cheese, and broil for 5 minutes. And for variety, put slices of bacon on top of the cheese. Cook a little longer, until bacon is crisp.

Or…just as delicious, rinse and cut the large scallops in half or in third; then dip them in a slightly beaten egg, roll them in seasoned bread crumbs, and place in a shallow baking dish. Pour melted butter over them (tutning, so they’re coasted), and broil for 5 minutes. Serve with lemon wedges.

Foliage isn’t the only reason to travel to northern New England in October! Last year, 25,644 pumpkins decorated the streets during the annual Pumpkin Festival in Keene New Hampshire! The largest pumpkin ever displayed, weighing in at a hefty 1,300 pounds, was brought by Cheshire Medical Center/Dartmouth-Hitchcock Keene.

East Coast Pumpkin Bread

Ingredients
4 eggs
3 cups sifted flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
2 cups sugar
1/2 cup vegatable oil
2 cups canned pureed pumpkin
1 cup raisins

Sift together the flour, baking soda, baking powder, spices and salt 2 times. Butter 2 loaf pans. Line the buttered pans with paper cut to fit. Mix oil and sugar in a large bowl. Add eggs one a time, beating after each until mixture is light. Add flour alternately with pumpkin, beating well after each. Stir in raisins. Pour into pans. Bake in preheated 350 degree oven for 1 hour or until toothpick when inserted into center comes out clean. Makes two loaves.