Fish/Seafood

Angel’s recipe for a happy New Year

Gung Hay Fat Choy – Happy Chinese New Year!

For many Chinese families around the world, Tuesday February 5th is a significant day. Usually falling on the first new moon of the year, the celebration of Chinese New Year, or Spring Festival, is a most spectacular tradition. But, don’t let winter fool you, the name Spring Festival is a celebration of the end of winter as we look to the change in seasons.

Preparations often begin several days beforehand. It’s tradition to sweep and dust the previous year away and decorate the walls and doors with red and gold (for prosperity and happiness), and of course place oranges and kumquats on the table represent good luck!

On The Table

You just can’t celebrate a Spring Festival without spring rolls or dumplings, which we love to dip in the umami rich, Lahtt sauce.
Longevity noodles are a holiday favorite and can be made with any type of long thin noodle. The challenge is to eat each noodle with one big slurp and as little chewing as possible. These long noodles signify long life, and as the superstition goes, any chomping may cut life short!

This feast isn’t complete without the main entree at the center of all Chinese celebrations but especially during Chinese New Year – steamed fish. Truly quick and simple to prepare, this dish is also timeless and comforting. Stop by the butcher counter to see what’s in season and follow this simple recipe 🙂

Steamed Fish

Ingredients:
1 whole
White fish (Like Sea Bass, Tilapia or Red Snapper)
3 stalks of Scallion, green and white parts separated
6 slices Ginger, half to place on top of fish to steam and half Julienned
3 tbsp Shaoxing cooking wine, or Mirin.
2 tsp Maldon Sea Salt

Garnishes:
1/3 cup
Chopped Cilantro
3 tbsp
Red Boat Fish Sauce (optional)
3 tbsp Cooking Oil (optional)
1 thin slice Ginger (optional)

Onto the cooking

1. Make sure your fish is gutted, descaled and patted dry. Make 3-4 cuts on each side of the fish. Rub the fish with cooking wine and then salt. Let it sit for about half hour to a full hour.
2. Chop up or mash the green parts of the scallion, which becomes the bed for the fish. Julienne the white parts and mix with the julienned ginger and cilantro and set aside.
3. Place the fish on top of the scallion bed and insert the ginger slices to the cuts.

4. Place the fish into your choice of steamer, typically a wok with several inches of water and a bowl or rack to elevate the plate is sufficient if you don’t have a steamer.
5. Cover with a lid and steam for 10 minutes. Turn off heat and let sit, covered for another 3 minutes. Check if meat inside the slits are done – meat should be opaque down to the bone, but the bone will be translucent.
6. Remove the fish from the steamer and drain the excess water, then remove the ginger slices and scallions.
7. Top with the julienned ginger, scallions and cilantro.

Optional: Flash Fry
Heat up 3 tablespoons cooking oil in a pan and add the slice of ginger to it. When the ginger begins to sizzle, remove from heat and pour it over the fish.

Serve with Red Boat Fish sauce, pour on top or on the side for dipping.

Angela GelsoAngel’s recipe for a happy New Year
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I Got It For My Mama!

We have a number of ways you can treat the moms, mothers and mamas in your life this Sunday!

Send her some love- we’re offering a special Mother’s Day Gift Basket that can be shipped nationwide or picked up right here in our shop!

Make breakfast in bed- create a custom menu with all of her favorite treats, or look around for suggestions at each of our counters.

Decorate a coloring page– our beautiful Mother’s Day coloring pages are available at the registers. Get creative, get expressive and don’t be afraid to color outside the lines!

Pick up some flowers– we will have gorgeous fresh bouquets available from Stem and for those looking for a more lasting gift, take home a paper blossom branch by local artist Bespoke Brooklyn.

We’re wishing a very Happy Mother’s Day to all of the wonderful mom’s we see each day here at the shop!

 

If love is sweet as a flower,

then my mother is that sweet flower of love.” —Stevie Wonder

Greene GrapeI Got It For My Mama!
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Celebrate Earth Day the Brooklyn Way

Join us as we work to build a Greener Grape!

We’re kicking it off this Saturday at Habana Works’ Annual Earth Day Expo!
We’ll be stationed at this celebration of urban environmentalism at Habana Outpost between 11am-2pm.

Learn from our agriculture expert, Mickey Davis, what it means to be a sustainable farm. To help explain some complex ideas, we’ll have a host of coloring pages (for kids and adults alike) that break it all down. We’re also calling all crafty foodies to join us at our “Ugly Produce Decoration Station.” Afterwards, come by our shop and explore all of the Sustainability Do’s and Dont’s that we practice every day!

Then come in on Earth Day – Wednesday, April 22nd – as we give back to the neighborhood and promote earthy friendly shopping habits with a free re-usable bag give-a-way all day!

We’d like to give many thanks to our community here in Fort Greene- we’re working hard to help create a greener future and we couldn’t do it without all of you.

Greene GrapeCelebrate Earth Day the Brooklyn Way
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Gefilte? I hardly knew her!

…..That’s what people will be saying after the gefilte disappears from our Gefilteria tasting on Saturday afternoon. We’ll be sampling their traditional gefilte loaf (with the slightly-less-traditional carrot citrus or ruby beet horseradish) and talking Passover tips.

A little sweet, a little sour, you’ll never look at a fish-loaf the same way again. The tasting runs from 3:30 to 5:30pm at Provisions.

Greene GrapeGefilte? I hardly knew her!
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New Year, New Day, New Fish

Happy 2013! For those of you who’ve resolved to eat a little better, or who just want to stay on the healthier side of things since Monday night, we recommend kicking 2013 off with a deep plunge into our fish department.

As you may or may not know, we receive deliveries seven days a week from Wild Edibles, a premier purveyor of sustainably farmed and wild caught fish. We vet each species we carry to ensure the highest quality standards, and sustainable farming and wild catching practices. Our standard stock includes Loch Duarte farmed atlantic salmon (sustainably raised in Scotland), Arctic Char (sustainably farmed in Iceland), wild caught east coast bluefish, wild mackeral, clams, oysters, bass, pollack, shrimps and plenty more!

Stop by today to see for yourself. No bag limit!

Greene GrapeNew Year, New Day, New Fish
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Left Hand Brewing and W&T Oyster Tasting

This Friday April 6th from 5:30pm-7:30pm we are happy to welcome Left Hand Brewing to Provisions for a tasting of their Milk Stout Nitro.  Left Hand Milk Stout has been a staff favorite for a long time and now it is available in “nitro bottles”,  creating a beautfiul cascading pour as well as a light and creamy body, follow this link to see how it works.  To class things up even more a rep from our oyster supplier, W&T Seafood, will be here to pair oysters with the beer.  Stouts and oysters have long tradition of being paired together, the roasted grain flavors in stout contrast well with the sweet and salty oysters.  Our oyster supply is limited so we will be limiting customers to 1 of each type of oyster until we run out.  

Greene GrapeLeft Hand Brewing and W&T Oyster Tasting
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Adoboloco Hawaiian Jalapeno Hot Sauce

Made with only four ingredients, (well, five if you include Aloha) Adoboloco hot sauce bottles the flavor of Hawaii.  This hot sauce won’t over-power the dinner you slaved over, but don’t let its simplicity fool you, it could put a new outlook on your  takeout from two days ago. The apple cider vinegar in Adoboloco balances the heat of the jalapenos, while a touch of garlic gives the sauce a  complexity that rounds out the flavor. We especially like the way the Adoboloco complements our Arcadian Pastures Pork and gives a pleasant zing to a striped bass filet.  (Adoboloco Jalapeno Sauce $7.99)

Greene GrapeAdoboloco Hawaiian Jalapeno Hot Sauce
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Caviar Pre-Order Now Available

This year we’re thrilled to offer pre-orders of caviar from Piscifactoria de Sierra Nevada, a specialized fishery in Andalusia, Spain, that has developed innovative techniques for raising Sturgeon in their natural habitat to ensure the longevity and quality of the fish and their prized roe.

Our catering department can also prepare a complete caviar presentation as a festive centerpiece for your special celebration including creme fraiche, deviled eggs, Samaki smoked salmon, red onion brunoise, capers, Storye Bread toast points, water wheel crackers, and crudite of endive and cucumber.

To order, please call us at (718) 233-2700 or order online here.

Greene GrapeCaviar Pre-Order Now Available
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