Stewed Clams with Fregola Recipe from Chef Emily Mingrone of Tavern on State Features Recipe Recipe Seafood Holiday CTbites Team December 22, 2021 We continue our holiday recipe tour with Chef Emily Mingrone of Tavern On State. She shares a Christmas holiday classic that is near and dear to her, but truly can be made any time of the year littlenecks are available. Enjoy Chef Mingrone’s recipe for Stewed Clams with Fregola. If you make this at home, send us a photo! Read More
Lobster Cakes Recipe from Shell & Bones Oyster Bar and Grill Recipe Lobster Recipe Seafood CTbites Team June 12, 2020 June 15th is NATIONAL LOBSTER DAY! Yup…It’s a thing. To celebrate, we asked Chef Arturo-Franco Camacho of Shell & Bones Oyster Bar and Grill in New Haven to send over one his favorite lobster-y recipes. Whip up some of these Lobster Cakes and celebrate the revered Day of Lobster. Enjoy! Read More
Clam Chowder Recipe from Shell & Bones Oyster Bar and Grill Recipe Features Seafood Recipe CTbites Team February 22, 2020 It’s the day you’ve all been waiting for…February 25th is National Clam Chowder Day! Yup. It’s a thing. But seriously, any excuse to get Chef Arturo-Franco Camach to share his Clam Chowder Recipe from the Connecticut’s seafood favorite, Shell & Bones Oyster Bar and Grill, is a good one. Enjoy! Read More
Shell & Bones Clam Chowder Recipe: Happy National Chowder Day! Recipe Features Recipe Seafood CTbites Team February 25, 2018 In honor of National Chowder Day (yes, that's a thing), we asked Chef Arturo Franco Camacho of Shell & Bones in New Haven CT to share his recipe for their very delicious Clam Chowder. The recipe is delightfully simple but is layered with flavors that create a deeply delicious rich chowder. Read More
Easter Cooking: Wild Alaskan Halibut A La Cataplana Recipe c/o Chef Renato Donzelli of Basso Cafe Recipe Features Recipe Seafood Chef Talk Holiday healthy Stephanie Webster April 06, 2017 Cataplana is a Portuguese seafood dish originating in the southern region of Portugal in Algarve, and it is about as traditional a Portuguese dish as you can get. It uses a copper cooking device also called a Cataplana which unique to the Algarve region. If you don’t have this vessel you simply can use a pan with a lid.This dish we are going to make is a variation using a fresh fish like Halibut, littleneck clams, and Spanish chorizo. Cataplana is perfect for making this dish because it efficiently contains the flavor and heat of the contents in the dish to provide a uniquely flavored and scented dish, simply without any fuss. Read More
10 Questions with Fjord Fish Market's Jim Thistle Ingredients Interview Recipe Chef Talk Fish Seafood Specialty Market April Guilbault October 18, 2016 Oh so many fish in da sea! And that’s only the beginning....what kind of fish do you want to prepare? Do you know how to prepare it? Oh, yeah, and where should you go to get this fish, short of heading out into open waters yourself? And wait, and here’s the $100,000 question: is the fish you are buying everything it says it is? Good grief. It’s almost easier dating and looking for *those* fish in the sea. Well, fear not, CTBites sat down recently with one of the Big Fish out there, Jim Thistle of Fjord Fish Market, and he helped guide us through seemingly murky waters... Read More
Citarella Greenwich - Fresh from the Dock to your Table Ingredients Recipe Greenwich Seafood Specialty Market Jeff "jfood" Schlesinger July 28, 2016 “I’ll meet you at the front gate at 5am.” This email, which I received from Joe Gurrera, the owner of Citarella, required setting the alarm for 3:30am, grabbing two cups of coffee and driving the hour to the Fulton Fish Market in the Bronx. Visiting the new Fulton Fish Market was something I have always wanted to do, mingle with the best purveyors of the freshest and best selection of fish, just hours before it arrives at stores and restaurants in preparation for the day’s fare. The history of Citarella dates to 1912, when a small fish shop opened in Manhattan. Over seventy years later, in 1983, Joe Gurrera purchased the shop and Citarella was born. Joe’s passion for fish started when he was a small boy venturing, in the dead of the night, to the original Fulton Fish Market. It was during these nightly excursions that he educated himself on the various fish and, more importantly, how to choose the best of the best. Read More
CT’s Best Clambakes & Pig Roasts: 2016 Edition Recipe Catering Seafood Emma Jane-Doody Stetson June 08, 2016 These Connecticut caterers and restaurants will help you make the most out of the fresh, delicious New England seafood with their beautifully prepared clambakes. If you prefer a summertime cook out, we’ve also included places for pig roasts and BBQs. Make summer catering simple and just hire one of these experts. Here are CT's Best Caterers For Clambakes & Pig Roasts. Capt’n John's Clambakes, Norwalk: For the past 36 years, folks have been enjoying classic New England clambakes from Capt’n John’s. The Place, Guilford: For those of us who believe the journey is the true adventure, The Place offers a roadside clambake in Guilford. The casual, outdoor seafood restaurant lets you enjoy summer on seats made of tree stumps and tables adorned with fresh flowers. Fjord Fish Market, New Canaan, Cos Cob, Westport: Fjord Fish Market & Catering debuted new services for the summer! Additions include a Sushi Station, Poke Bar, Shrimp Boil, and roving oyster shuckers. Clambakes of CT, Shelton: Clambakes of Connecticut garnered praise from Clinton Kelly, one of the hosts of ABC's popular television show "The Chew." He referred to them as "The Kings of Clambakes" and tapped them to participate in the show's 2013 Memorial Day special. Read More
