Summertime is Outdoor Grilling Time!

Summer's Coming!

Summer in central Florida is just around the corner.  And you know what that means...that's right!  Summer means longer days and later evenings which provide a superb venue for outdoor grilling, barbecues, and buckets of icy shrimp and beer!

Start planning now for your summer fun.  Mark those special weekends on the calendar, prepare ahead, and remember to call us in advance so we can have your customized needs available when you want them.

Whether you're desiring shrimp, oysters, salmon steaks, king crab legs, and any of our iciest, freshest fish like grouper and swordfish, PaPa Larry's Seafood is your one stop shoppe for all your seafood needs.

RECIPES and MORE RECIPES!

Does everyone know about our fabulous list of scrumptious seafood recipes which appears on this website?  Sure enough, PaPa Larry's Seafood has busily collected the finest, most interesting, and occasionally, the most highly exotic seafood recipes on the planet!  All for you!

Now, does that sound exaggerated?  Well, maybe.  Yet, we dare you to click on the "RECIPES" tab just above this post, peruse through the wide assortment of suggestions available for every conceivable fish which has graced the iciest, frostiest display counters at PaPa Larry's Seafood, and then tell us YOU COULDN'T FIND AN INTRIGUING RECIPE!  We double dare you.

In an effort to assist our beloved clientele, (that's you!), we set out to collect these "how to" recipes so you can change up your dinner hour fare with flair and variety.  A little creativity goes a long way!

OK, some of you might say "fish is fish."  They splash ketchup on a catfish and voila!   That's all they ever need.  But, we'd rather believe that some creatively prepared fish is EXTRAORDINARY fish!  Just a few coordinated items added to your fillet will reward any chef immeasurably.  Your guests will love you for it.

And, WHEN you find a delicious recipe from our huge selection, whether it features grouper, salmon, shrimp, flounder, or crab cakes, you can download it or print it as a handy reference.  By the way, you are encouraged to copy all of them!  That's not stealing.  We don't reserve the rights to any of them.  Please, consider them yours.  And, as always, ENJOY!

So, click on the RECIPES tab located just above this post.  You'll like what you see!

Happy Holidays!

Happy Holidays Everyone!

As each December draws to a close, we mindfully reflect on those who have so kindly contributed to our successes throughout this passing year.  We want to take a moment to say we appreciate you, our customers!

                                                                                                 

Each and every one of you on our emailing list have had a hand in supporting our business here at PaPa Larry's Seafood throughout 2011, and we wish to offer you the sincerest of thanks for your continued loyalty and patronage.   We are most appreciative of the privilege to have been at your service!

Now, whether that was providing you with the freshest of salmon steaks or stone crabs for a family supper, or lemons, avocados, and roma tomatoes for a weekend picnic salad, or whether it was purveying the finest fillets of fresh flounder, lobster, or oysters and jumbo shrimp for your company's annual wards dinner bash, we were happy to help.

From the bottom of our fishing loving hearts, we thank you for stopping by and we wish you and yours the happiest of holiday seasons!

As always, 

enjoy,  

PaPa Larry

Ahhhh, the stone crabs are in!

Stone Crabs...icy and fresh!

C'mon!  Look at the size of these claws!

What Do We Have At PaPa Larry's? Well...

What Do We Have? Well...

A new message from PaPa Larry's Seafood!

If Our Neighbors Have A Deal...

We're gonna pass it around!

One of our neighbors on Narcoossee Road, Trendsetters Salon & Day Spa, has a special 15% off promotion.  So, we thought we'd be good neighbors and help spread the word.

Our fish market customers need haircuts and manicures too!  Mention this ad and you'll receive the 15% discount off services at Trendsetters Salon & Day Spa.

And, while you're at it, say hello to the owner Judith Blanche.  She'd adore making your acquaintance.

Mention this ad at Trendsetters

Helpin' Out in the Neighborhood

We're talkin' about helpin' out in the neighborhood...

Well, this is great news for all you aspiring World Class Chefs out there in PaPa Larry's Seafood Land!

Imagine showing off your cooking skills in a competition which will generate donations to benefit a charitable cause?

Get a little recognition for your cooking prowess and, by doing so, benefit other needy folks in the process!  Can't beat that combo.  So, share your gumbo!

Give the Kids the World

PaPa Larry's Seafood has even included a recipe for Shrimp Gumbo!   Check it out below.

Give Kids the World and Anglers for Conservation will receive proceeds from this gala event happening November 12th, 2011.  See the attached poster for details and plan on attending.

Hook a kid on fishing!

PaPa Larry's is kicking in a discount applicable to you chefs.  Like PaPa Larry says, we're always looking for ways to "help out the neighborhood."

Now, perhaps YOU are not a chef, but the chances are, you know someone who IS a chef just itching to compete in the public realm.  So, please pass the word for the Kids, the Anglers, and for PaPa Larry's Seafood!

Anglers for Conservation hooks kids on fishing Click here to get a great recipe for Shrimp Gumbo

See you all there enjoy,   PaPa Larry

Gumbo Cookoff

  

              

PaPa Larry wants you to beat the muggy September heat.

And Along Comes Hake to PaPa Larry's Seafood!

What is Hake?

Hake (pronounced as rhyming with bake, lake, and wake) is a slender fish averaging 1 to 8 pounds in weight, but which has been known to grow up to 60 lbs. There are at least a dozen species of Hake, most of which are named for the color of their skin (red, white, silver, etc.). Of the same family as cod and similar in many respects, Hake is more coarsely grained.

The nutritional value of Hake is extraordinary.  Per 100 grams of Hake, it yields low calories (75) yet is very high in protein, (18 grams of protein per 100 grams of fish), low in fat (1 gram), and rich in calcium, phosphorus and potassium.    This high omega-3  Hake fish  is one of the most nutrient dense staples you could add to your diet.

Look for glistening pure white flesh that is free of signs of dryness, grayness and browning. It should have a seawater fresh scent.  Hake has clean white flesh that is low in fat and can range in texture from soft to firm.  It is sold whole, as fillets or steaks, fresh, frozen, smoked or salted.

Hake is easy to prepare since it has few bones.  Hake is a lean fish that is quick to prepare. It is generally pan-fried and drizzled with butter and lemon juice.  Hake has thick firm white meat with a delicious delicate flavor. It is versatile and provides excellent results, whether baked, poached, sautéed, grilled or roasted.  This fish can be used as a substitute in recipes that call for cod or flounder. It can be prepared like cod.

Hake with wild mushrooms

Hake and Terrine with Romanesco and Tarragon 

Hake en Papillote with Blue Cheese

Hake with Bayonne Ham and Mushrooms

Hake and Langoustine Rolls in Lettuce with Clam Broth 

 Hake with Chunky Romesco

Cook in a Dutch oven with strips of bacon, onion, garlic, white wine, thyme and parsley. Serve with the reduced cooking juices.

Poaching - put water, lemon juice and salt in a large pan. Bring to the boil, then simmer for 5 minutes. Add the Hake and simmer for 2 minutes. Remove from the heat and leave to finish cooking gently in the cooking liquid.

Fishermen from the provinces on the Bay of Biscay, especially the Basques, introduced this fish into Spanish gastronomy, as for example, hake in potato casserole (Galician style). Coated with flour, it can be cooked in a pan with a little olive oil and served with a green sauce with some clams, or poached in cider with tomatoes and green onions.

Hake with Hazelnuts and Capers


How about this collection of Hake recipes!



Hake and Langoustine Rolls in Lettuce with Clam Broth
Hake Cutlets with Mixed Vegetables
Hake en Papillote with Blue Cheese
Hake Terrine with Romanesco and Tarragon
Hake with Bayonne Ham and Mushrooms 
Hake with Belgian Chicory
Hake with Chunky Romesco
Hake with Hazelnuts and Capers 
Hake with Wild Mushrooms


Each of them is available by clicking the "Recipes" tab at the top of this page.

Don't forget to avail yourself of numerous recipes featuring hake in a variety of delightful presentations via the "Recipes" page accessible at the top of this website.  

September in Florida

Well, what do you know?  It's September!  The heat and humidity is going to slowly but steadily begin to relent.  I'm not kidding!  The evenings are already just a bit cooler, the humidity is lightening up, and the nights are getting darker sooner.  

Of course, the "snowbirds" have no clue, but we Floridians can discern the difference of two or three degrees hotter or cooler, and we can definitely tell you whether the mugginess is 55% or 50% as easily as we can determine whether we're wearing shoes.  

These September nights are decidedly cooler. Yes, the days will still be intensely warm or even hot, but the night time will  become dependably cooler and cooler. Relief from the heat is officially en route. It's September.

September means back to school for the youngin's and the beginning of the football season too.  The gridiron action gets going, the rivalries steam up, and the tailgating gets creative.

September also means the Football Season is upon us

Fanatic Fans

Keep PaPa Larry's Seafood in mind when you're planning your Saturday afternoon football game picnic/tailgating adventures.  (We don't have that ice making machine for nothing, you know.)  These marine coolers they make these days seal up so well that they insulate coldness for a full day or more if you stock it with ice and the appropriate gel paks.  

The challenge is to keep the lid closed.  Between kids and moms...I don't know which group is more irresponsible when simply forgetting to close the cooler when they're done foraging for treats within. 

If the cooler lid is ajar, the last ones using the cooler were invariably either kids or a mom.  Guaranteed!   No question.  No debate.  Cooler coldness diminishes exponentially WHEN A COOLER IS LEFT OPEN!

So, keep the cooler closed when through, and the contents will be safely maintained in a appropriately cold environment eliminating any spoilage.  

Sunny September Weekends

Tailgating at the stadium in style

Our next order of business is to announce the winner of our September random drawing for a $15.00 PaPa Larry's Seafood Dollars Gift Certificate.  Selected from all our customers who've submitted their email addresses and subscribed to our free newsletter, the lucky recipient is Delight Gelinas, of Orlando.  Delight gets to use her certificate of $15 as it's applicable towards any retail purchase at PaPa Larry's during the month of September.  

Congrats to Delight Gelinas for winning our September drawing

This is just another reason to subscribe and share your email address with us.  Future discounts, recipes, gift certificates or special memos are a part of every newsletter. 

We promise to make your subscription worth your while.  Keep your email address current, and please verify that we have it all spelled correctly so you don't miss out! Remember, if you're on our mailing list, you're automatically entered into the next monthly drawing.  The names (with email addresses) are selected randomly in a drawing with old fashioned paper strips tossed into a large box, mixed around vigorously like a Caesar salad, and the selection is made.

For those newcomers just visiting us today, submit your email address, and enjoy future monthly issues featuring discount coupons, special notes, assorted featured visual snacks, delightful recipes, and other promotional ideas designed to assist you in the kitchen or at the grill when it comes to preparing and serving seafood!

By the way, we won't abuse this privilege...plan on receiving a friendly email every week or two, no more!  We promise to make every one of 'em worth your reading replete with fish jokes and more (or less). 

Sincerely,

PaPa Larry

September 2011 - PaPa Larry's Seafood - www.papalarrys.com