Hook And Reel Seafood In Your Neighborhood

 Usually you have to head to the shore if you want good seafood. yet thanks to Hook and Reel , that's notnecessary. This seafood restaurant offers a wide array of different seafood. You don't have todrive an hour for lobster or shrimp.

I visited my local one in elmwood park new Jersey the other day. I've seen their flyerss in my local ValPack and wondered about it and the menu. It looked interesting and was much closer than those places down at the Jersey shore. It's roots are Cajun so there re boils and some fiery spices. There is also the raw bar which offers blue point oysters , perfect for a hot summer's night.The appetizers are varied. We ordered the hushpuppies and garlic bread sticks. These came with cups of melted butter for dipping. They were crunchy and flavorful. The next time it's a definite order of the crab bites which are miniature crab cakes along with breaded chicken wings.(yes, they have them along iwth wings for a main course). There are also crabmeat fries (another must try) and coconut shrimp. There are also steamed oysters that come with a choice of sauces and fried calamari. The mozzarella sticks  are another must try. As for the main courses. There's are also soup and salad. Hook and Reel onlyu serves new england style clam chowder and lobster biaque for the soups. I had theclam chowder. It had a tangy taste, sort of like a warmed Ranch dressing, but rich with potatoes and large chunks of clam. Next time I'll have the lobster bisque. There are different salads from a simple Caesar to salads topped with chicken, shrimp or crab.

Hook and Reel are famously known for their boils. These are any kind of seafood , from something as big as a whole lobster or crab legs to calimari and crawfish. It';s then picking the sauce from  the dry rub Old Bay toCajun and garlic. Ther'es even a Hook and Reel Special blend that mixes fiery hot chili powder with fresh garlic, lemon pepper and herbs and spices. Then ther'es the heat, You can pick mild, spicy and fire. The whole things comes in a big plastic bag where' it's shaken at your table. It sort of looks like a popped Jiffy Pop  foil container in a giant pie pan. Diners are given elbow length plastic gloves to eatt this .It's a wild look for a  fun seafood festival. There are sides too, with corn on the cob and potatoes. There are mini boils (another must try on the next visit) of  half a pound of shrimp, black mussels or snow crab legs.  These too come with corn and potatoes.Their baskets are also filling with a choice of fried chicken, catfish ,oysters and flounder. For more lux there are baskets of fried jumbo shrimp and lobster tail. Po'Boy lovers will appreciate their mega big sandwiches. A cat fish po boy can feed too and it even comes with a generous side of sweet ptoat fries ro sou[p. There are also sliders and even a pasta dish chock full of shrimp and mussels. There's also a kids menu and a wide variety of alcoholic drinks to choose from. Unfortunately there are no desserts.

Try Hook and Reel for a tasty seafood dinner without heading to the shore. They have a wide variety of differnet seafood plush chicken that make for the perfect summer dinner. Try them for a fun night out.

Flavor From The Garden

It's amazing what the garden - or even farmer's market - can yield up. There's a world of flavor, and not necessarily from the usual veggies and herbs.Look to the allium family and  herb flowers to zing up a late Spring meal

That was the theme of both Melissa Clark and David Tanis 's columns in yesterday's New York Times Food section. Ms. Clark's  A Good Appetite featured leeks and Spring onions in a gratin. Green garlic and scallions also add bite to this anchovy spiked bread crumbs, butter and cheese dish  She gives advice about what to look for in spring onions, taut skins, If the outer layer is brittle , that means the onions are on their way to being mature  - what we see in the stores. Spring leeks are tasty - try them on toast or in soups yet a pain to prepare. They are loaded in dirt - thanks to farmers leaving them in the ground over the winter and piling more soil on them. The leeks are harvested in the the Spring when they 're sweetly flavored. They should be halved before washing and thoroughly washed, especially to remove any dirt clumps.

David Tanis tries another garden sprig in his A City Kitchen column.  He gives us the recipe for herb flower butter. It sounds delicate and lovely yet it packs quite a punch . An herb blossom tastes much like the herb itself. His recipe includes thyme blossoms along with the bright yellow mustard flowers.These can be found in any field along with chive blossoms, clusters of pale violet hued spheres that may look dainty but have the taste of sharp, raw onion. For more oomph, add both Djon and whole grain French mustard. There's also chopped dill and thyme added to unsalted butter. He smears it on sauteed flounder fillets but it can also be added to hot egg noodles for a lovely side with chicken or added to zucchini or scrambled eggs. Another suggestion is spreading it on garden party cucumber sandwiches too. Add borage and geranium leaves to butter balls for a festive dinner party treat.

Look to the backyard and fields for inspiration and flavor. Try a trio of Spring alliums for flavor or pretty herbal flowers for color. Either way it's a nice way to change up everyday ingredients.

Your New Go To Sauce Lemon Curry Butter Sauce

Sauces add to any dish, whether it's chicken or broccoli. Unfortunately, what usually works for meat may not work for veggies and vice versa. Yet there is one sauce - and a simple one, too, that can go well with any kind of main or side dish.

Melissa Clark wrote about  and experimented with lemon curry butter in her A Good Appetite column in yesterday's New York Times Food section.It's a simple recipe consisting of butter, minced garlic, herbs, spices and a squirt of lemon. The herbs and spices are not scary.It's ground curry and grated ginger melded with minced thyme leaves.Four tablespoons of butter will do it. Too much more will make it too rich. The amount of garlic used is also up to the cook. Ms. Clark likes a lot which is obvious in the amount - four. This can be winnowed down to one or two if the taste is too intense. The same philosophy applies to the spices.It doesn't have to be curry.Anything from the spice cabinet will do. The curry does lend a smoky flavor but cumin, paprika and coriander would work just as well. The same goes for the thyme. Try dill or dried instead. The only ingredients that really can't be changed are the lemon zest and the butter.Margarine wouldn;t work, nor would olive oil. Get a good butter like Kerrygold or Plusgras unsalted butter.

What would the sauce go with? Ms. Clark recommends such fish as blackfish , or hake. These are very mild in flavor which works well with the sauce's robust taste. Hake is the cheaper of the two but
 it has a less refined texture. The meat is very flaky and it is delicious, however,  Ms. Clark warns not to overcook it. Home chefs could also try flounder too. The sauce isn't just for fish. It would be good with chicken breasts and egg noodles. Serve it over leftover chicken to jazz it up. Unlike sauces that only  work for poultry and seafood , this one can do wonders for any steak. Think about drizzling it over skirt steak before broiling it.Veggies, especially the root ones, benefit from this bold sauce. It works well with the milder tasting ones such as turnips and beets, although the sauce  would be excellent with carrots. It could even work with asparagus and red, fingerling potatoes.Just go light on the garlic and curry so that the veggies shine through,

Lemon curry butter is snap to make and is versatile for any kind of main and side dish. Try it with fish or serve it with carrots. Liven up chicken breasts or turnips. It's the perfect go to for any meal.