Archive for the ‘What’s new’ Category

Winners of the Big Green Egg Competition!!

Posted by admin On April - 12 - 2012ADD COMMENTS

After a long, hard fought contest, we are proud to announce that we have our winners for our Big Green Egg for Easter Giveaway!!  We started this contest in January as a fun new way to attract potential seafood fans while rewarding ourcustomers with some great prizes for their support and recommendations.  The prizes were awarded this past Saturday, April 7 and we had great time visiting with our winners and hearing their different strategies on the contest.

 

We are proud to announce the top 4 winners as William Person (Grand Prize: Fully Loaded Big Green Egg), Casey Casseb (1st Place: $500 Groomer’s Gift Certificate),  RJ Pappas (2nd Place: $250 Groomer’s Gift Certificate), and Raelee Degen (3rd Place: $100 Groomer’s Gift Certificate).  Mr. Person was very eager to experiment immediately with his new prize, saying he would be firing it up that afternoon. So congratulations to all the winners and enjoy your rewards.  Thanks!!

Come visit us at groomerseafood.com!!

Wrapping up the Big Green Egg Contest

Posted by admin On March - 23 - 2012ADD COMMENTS

 

With Easter just around the corner, precious time is dwindling away on your chance to win what quite possibly may be the last Grill you will ever own, the awesome Big Green Egg.  Even though the contest will be wrapping up on March 31st, you still have more than a full week to claim the prize, so don’t forget to go sign up here for your chance.  We may be late in the 4th quarter yet all of the prizes are still in play so don’t let a great opportunity like this pass you up!!

 

Now it’s time to go over a few rules about how the contest ends.  For those of you who are either on the leaderboard or planning on being there come March 31st, please read the information below to find out how to claim your prize.

 

The “Win an Egg for Easter” contest officially ends on March 31st, 2012 at 11:59 p.m. Central Time.  At that time, the system will shut down and no more votes will be counted.  The winners of the contest will be selected by having the largest amount of referrals signed up for the Giveaway. If there is a tie the winner will be determined by the contestant who reached the total first. The winners will be notified of their victory on Monday, April 2nd either by email or phone.  The prizes will be awarded on Saturday, April 7th at 1:00 P.M. here at Groomer’s Seafood.

 

The next part is very important!!!

 WINNERS MUST BE PRESENT AT THE GIVEAWAY IN ORDER TO CLAIM A PRIZE.  If we are unable to locate the winner or they are not present on the giveaway date, the next person in line will receive the prize.

 

We look forward to seeing all of you on that date and good luck in the last few weeks of the contest!!

For the official rules and regulations of the contest click here.

I don’t know about you but I hate winter.  Nothing about the cold weather intrigues me and by this time of year I am more than ready to shake off that layer of ice with a good old fashioned crawfish boil.  There is something about firing up my boiler and cooking up a couple of bags of “crawdads” along with some potatoes, corn on the cob, and some Cajun spices that lets me know that Spring has arrived and I can finally put the long sleeves away.  Well guys that time has arrived and Groomer’s Seafood is more than happy to be your crawfish headquarters.  Read below for a few tips from us on how to make your own Crawfish Boil the talk of the town.

  • Plan on ordering at least 2 to 3 pounds of crawfish per adult at your boil.  Bigger eaters like myself, may need 4 to 5 pounds.  When ordering crawfish from Groomer’s Seafood, make sure to call us the week before your big boil so that we can set aside a bag of crawfish with your name on it.
  • When you get your crawfish, rinse them down in the mesh bag they come in with a hose and then place them in a cooler with a bag of ice.  Make sure you leave the drain unplugged so the crawfish don’t sit in cold water.  Cover the sack with a wet burlap sack or towels.  If left alone and unstressed the crawfish will keep for 1-2 days.
  • The golden rule with crawfish is that you must purge the little buggers to remove all the muck that comes with living down in the mud.  To do this, right before boiling, pour the sack of crawfish in a small children’s pool or ice chest, cover with one box of salt, and add enough water to just cover the crawfish.  Gently stir for 3-4 minutes, drain, and then rinse the crawfish with a hose.  While purging, throw away “floaters”, which are dead crawfish. You don’t want these going in your boil.
  • As for a recipe, everyone has their own take on what to add to the pot but for me personally, I like to throw in a couple of bags of Slap Ya Mama Crawfish Boil, 8-10 lemon halves,  3-4 small onions, chopped up smoked sausage, a package of whole mushrooms, 8-10 medium Yukon Gold or Red Potatoes, 10-15 ears of corn (shucked and broken in half), 5-6 heads of garlic (cut in half to expose the pods), and of course enough water to fill your 60 – 80 quart pot at least halfway.  Add everything but the crawfish and simmer for about 15 minutes or until potatoes and corn are cooked.  Throw in the crawfish last and cook for about 5 minutes before adding ice to the pot to let the water cool and the crawfish suck in more flavor.  Pour out on table covered with newspapers and dig in.  Enjoy!!!

Invite as many of your close friends as you can, ask them to bring the beverages, and you’re in for a great and delicious party.  Groomer’s only brings in the graded, jumbo crawfish to ensure you’re getting a restaurant quality giant mudbug just like the ones they have down in the bayou.  Skip the little dinkers you get at the grocery store and do your boil right by getting them here at Groomer’s Seafood.

Snow white, flaky, with firm yet delicately sweet flesh, fresh halibut is one of the all-time most popular items in the seafood world.  Prized by chefs for its great versatility in the kitchen and loved by diners for its unbelievably mild sweet flavor, halibut is a must try item for any seafood lover.  Lucky for you fish lovers, March 17th at noon marks the opening of the Alaskan commercial halibut season, meaning Groomer’s will soon be bringing in those beautiful and delicious treasures of the Alaskan depths.

Halibut is a flatfish from the flounder family, but unlike the relatively small flounder, the halibut is literally a giant of the ocean depths.  Halibut fisherman call some of these fish “barn doors” because of their large size with catches reported of  up to 600 plus pounds.  Their range stretches all over most of the North Atlantic and Pacific Oceans with the largest concentrations off the coasts of Alaska, Norway, Russia, and Japan.  Although the fish is delicious no matter where it came from we at Groomer’s feel that the Alaskan variety is incomparable to halibut coming from other regions.

As a food fish halibut yields a thick flaky white fillet, which is well suited for many types of cooking.  It has no overpowering flavor and takes well to any sauce or seasoning.  It is an excellent source of high-quality protein and minerals, low in sodium, fat, and calories and contains very few bones.  Many recipes are available for broiling, baking, deep frying, pan frying, poaching, and sautéing.  Its firm texture also makes it ideal for the grill, skewers, or in a soup or ceviche.  In recent years the fish has even become very commonly eaten sashimi style or raw in rolls or by itself with a bit of soy sauce or wasabi.  With halibut you really cannot go wrong with the method used to prepare the fish but you must be careful not to overcook/dry out your fish due to halibut’s low oil content.

Here at Groomer Seafood we work hard to offer the absolute freshest halibut available.  We work closely with the individual boat owners and carefully monitor when and where their boats will be docking so that the product we purchase can be quickly packaged and delivered to the nearest airport.  Most of the time we are able to have the product shipped from the boat to the warehouse in as little as 8 hours.   So get ready for another exciting and delicious Halibut season starting up March 17th!! See you guys here.  

 

We have a very special treat for everyone who will be coming to visit us this upcoming Friday and Saturday.  One of the most talented chefs in the Alamo City, Brian Sperl, is bringing his 30 years of applied experience in the restaurant industry to Groomer’s Seafood. Chef Sperl has an extensive knowledge of French “Haute” (high level food), Creole, Cajun, Southwestern, and Tex-Mex cuisine and will be showcasing a few basic dishes that you can do in your own kitchen.  We here at Groomer’s are absolutely ecstatic to have a Chef of Brian’s caliber (1996 Silver Medal winner of the Seafood Cook-Off at the Southwest Food Expo) as our guest chef this weekend and gladly invite all who are interested in see a top level culinary mind cook some seafood to come on out and watch him work. He will be coming in on Friday from about Noon-Four P.M. and on Saturday from about 9:00 A.M. – 1:00 P.M. Bring any questions you have for Chef Sperl as well as a hungry belly as he will be serving samples of some of the dishes he will be preparing. Hope to see you guys here!!

Paella Extravaganza!!

Posted by admin On March - 8 - 2012ADD COMMENTS
Looking to make a traditional Spanish seafood dish that is sure to please both your eyes and your taste buds?  Without a doubt the best known is going tobe the prodigious Spanish Seafood Paella.  This beautiful dish is perfect for your next big dinner party or even when you just want to impress the family and have enough for leftovers.    
The true Spanish Paella originated from the Valencia area of Spain in the mid 19th century.  This dish was popular in rural villages and towns because it could be made in great quantities to feed a large number of people. Although certain varieties of paella include chicken, rabbit, duck, and even land snails, our focus will be on paellas containing our specialty, delicious seafood.
A basic Seafood Paella consists of a  homemade seafood stock, white short grained rice, green vegetables, herbs, and of course seafood. Among paella experts, the herb saffron is considered an essential addition to the dish. Ask your sale associate to show you the varieties we carry here at Groomer’s. After the stock and rice, thousands of possibilities exist as to the types of vegetables, herbs, and seafood that can be used. A google search for “seafood paella recipe” reveals page after page of results with literally thousands of possibilities and combinations.  In terms of seafood the some of the more common ingredients include: mussels, shrimp, clams, squid, octopus, cubed firm white fish (halibut or cod), scallops, lobster, andcrab meat.    
A finished seafood paella makes for a colorful, culinary masterpiece.  Check out our paella below for one example.  Kind of like the gumbo from a few weeks ago, a paella is less about measuring out exact amounts or ingredients and more about making it your own. 
P.S.  One last little bit of information. All of the true Spanish paella masters we know will tell you that the chorizo (Spanish style. Not the kind we are used to in our breakfast tacos) is absolutely essential to a great paella.  These same experts will tell you that the stuff made here in the U.S. is not suitable for their use.  As picky as these guys are, their tone changes when talking about Aurelia’s Chorizo out of Boerne, Texas.  Everybody from food celebrity Bobby Flay to one of our favorite customers “Paella Man” Jorge Lopez have fallen in love with this local production that Ms. Leslie Horne makes in small batches.  We are proud to carry Aurelia’s Chorizo here at Groomer’s and know at least one of the competitors at The Paella Challenge will be using it as well.  Great product and local!! Check it out.

Spanish Seafood Paella

Serves: 6-8

Note 1: This is just one recipe for Paella.  As I mentioned above, there are thousands of other versions out there.  So add a little bit more of something you like and take out the stuff you don’t, as long as you have the rice base, saffron, stock, and vegetables, you can add whatever seafood you want, including Fish, Shrimp, Mussels, Clams, Squid, Baby Octopus, Scallops, and many more.
Note 2: A simple yet flavorful seafood stock can be made by bringing some shrimp shells, a container of chicken broth, onions, garlic, and bay leaves to a boil and allowing the mixture to simmer for 15 minutes or so before straining the liquid into another container.  Add a few strands of Saffron for the last 5-7 minutes.  You can actually use the shells from the shrimp you peeled in this recipe. Groomer’s also carries a few varieties of already made seafood stocks for your convenience.

Ingredients:

 

1 Paella Pan (We used a 12″ pan) and an open flame burner (Flame works better but if needed you can also use a regular stove top.)

3 tbsp of  Olive Oil

6 pieces of drumettes (the thick leg looking part of a chicken wing)

3/4 cup of White Onion, finely chopped

3/4 cup of Tomato, diced

1 package of Aurelia’s Chorizo, sliced thinly

2 cups of Bomba or Paella Rice

5 cups of thickened Seafood Stock and Saffron reduction (See note 2 above for a recipe)

1 ounce package of Concentrated Chicken Stock

16 pieces Prince Edward Island Mussels

8 pieces Countneck Clams

8 Large 9-12 Head-on Shrimp

1 cup of Frozen Peas

2 ounces of Piquillo Peppers

 

Directions:

 

1. Over Medium heat add olive oil to Paella Pan and brown drumettes for 3-4 minutes, tossing to cook all sides.  Add onion and cook until translucent.  Add tomatoes and Chorizo cooking again for 1-2 minutes.  Stir constantly to cook evenly.

 

2. Add rice, seafood stock, and concentrated chicken stock while stirring until all ingredients are well mixed.  Continue stirring while liquid simmers for 5-7 minutes.  At this point slightly lower heat and cover for about 8-10 minutes.

 

3.Remove cover to pan and add Mussels, Clams, and Shrimp in a decorative fashion.  Add peas and Piquillo peppers on top of the rice.  Cover and finish cooking for about ten minutes or until majority of liquid is absorbed. Enjoy!!

Load of Gulf Texas Brown Shrimp

Posted by admin On March - 7 - 2012ADD COMMENTS

At Groomer’s we just had a huge load of Gulf Texas Brown Shrimp delivered to our door from Port Isabel Texas.  Come and get your shrimp today!!!

 

Weekly Specials

Posted by admin On January - 10 - 2012ADD COMMENTS

Click on the Weekly Specials tab and see our great specials this week.