The Holidays at Madfish

We love the holidays here at Madfish. We love it so much that the day after Thanksgiving, first thing in the morning, Alicia breaks out all of the Christmas decorations and we start playing Christmas music. We all just love the peace and giving and happiness of the season, and we love to be able to share it with our customers. It doesn't matter what religion you are, or what holidays you celebrate... this season is all about love, caring and being thankful.


We are already in the middle of Hanukkah and Christmas is only 11 days away (yikes!) but I wanted to share with you some of the things that we are doing here besides just being in the holiday spirit.


First, we have proudly partnered with Toys for Tots to help bring Christmas gifts to children who would otherwise probably not receive them. There are two ways that you can help us help the kids: 1. We have a big toy box up in our lobby for guests and staff members to fill with new, unwrapped toys. These toys will be picked up a few days before Christmas and distributed to the children.


2. We also have a Toys for Tots promotion called "Coupons for Tots." Through December 18, for every $5 that a customer donates to Toys for Tots, they can pick a surprise Madfish coupon out of a box. Each coupon is worth at least $5, and there are some good ones in there! Free cocktails, free desserts, free dinner entrees, even $25 gift certificates! All of the money raised goes straight to Toys for Tots and will be used to purchase gifts for the children. We began raising money the last week of November and have raised $1415.00 so far. That's a lot of toys for a lot of deserving kids!

The last thing we are doing this holiday season is giving a little something back to our customers. Through the month of December, we will give you $5 for every $25 in purchased gift cards. That's $20 for every $100 in gift cards you purchase! Our gift cards do not expire and may be purchased in any dollar amount. They make great stocking stuffers and gifts for everyone on your list.


I should probably mention our holiday hours:
Christmas Eve - Open 11am - 8pm (make your reservations now!)
Christmas Day - Closed
New Year's Eve - Open 11am - 10pm (make your reservations now!)
New Year's Day - Closed for lunch; Open 4pm - 10pm for dinner

The management team and staff at Madfish Grill sincerely wishes you and your family and friends a very happy and bright holiday season!

The Vault

Often, guests make reservations at Madfish for "you know, that little room you've got." That little room is called the Vault. You see, Madfish Grill used to be a bank, which we now find kind of ironic because the bank that currently resides next door used to be a restaurant. The Vault here at Madfish used to be the vault at the bank. We decided to leave it in place for several reasons:

• Vaults are heavy
• Vaults are meant to be permanent
• Vaults make really good hurricane & tornado shelters
• It costs a whole lot of money to remove a vault
• Vaults would probably make good wine cellars
• Vaults would probably make cozy little private dining rooms
  

The Vault comfortably sits up to 8 people, and we ask that you have at least a party of 5 people to reserve it. The Vault is a popular place, and often books up early, especially during season!

Remember how I mentioned above that vaults probably make good wine cellars? Well, just so happens to be true. We store our wine (and extra liquor) in the back of the Vault. It makes a great storage space, and also inspires some interesting conversation amongst guests.

So, that is the story of the Vault at Madfish. I am working on getting some pictures together on the transformation of Madfish from bank to restaurant. My favorite part of the transformation is the Vault, but I also love how we transformed the drive-through into a kitchen. Stay tuned to see the pictures... I should be able to post them next week!

Whole Belly Ipswich Clams

In the shell or out of the shell, steamers or Ipswitch clams are the same little delicacy. If you have ever tried to “shuck” a soft shell clam conventionally, you know it’s a process that can take a while. There is little to be found on the subject, but there are a few tricks if you don’t want steamers and you want to fry the little guys…

First you have to wash the clams. Put them in a pot that holds them all and then cover with boiling water (don’t boil the clams!) Just hot soak them for 30 seconds or so, then transfer them to an ice water bath so they don’t carry-over cook. This will loosen the dark skin that protects the clam and allow you to peel them. In the processed version that is commercially produced, the siphon is also usually removed partially or completely. The siphon is the protruding “finger” from the clam that retracts when you pick the little guys up. You can eat the siphon, but think chewier than a Quahog. It takes a while to get proficient, but if you are cleaning ten pounds of steamers for frying, have a couple (well, make that a six-pack) of cold beer on hand. You’re more likely to get your friends to help that way, and it will go a lot quicker. You’ll need about two pounds of clams in the shell to create one fried clam plate. There is an approximate 29% yield by weight. The other method is to lay them out flat and put them in the freezer for 15 minutes, but then you have to wait for them to thaw out a little before you get to work.

While you’re shucking, now’s the time to put someone on those hand-cut fries that you are going to need to go with them. Here’s a quick how to on that subject while we are here…. Some people swear by peanut oil for its high burn point, others shy away because of the frequency of peanut allergies in the world today. Either way, a candy or deep-fat thermometer is helpful to keep your oil in the sweet spot – between 350-375 degrees. The clams cook fast, especially at 375, so keep your eyes on them. Of course, all the usual disclaimers apply – don’t try this at home, wear goggles, consult an attorney, etc., etc.. Use a good fish fry (or chicken fry) dry batter. The clams will be “wet” enough on their own to hold the light coating. Separate them well before you drop them (read: gently place with a cast iron glove on (lawyers, you know)) Otherwise, you end up with a clump. I like a lot of salt, but I don’t salt them before serving, that is the beauty of their origin. Let them cool so you don’t burn the roof of your mouth before eating and enjoy!

Here’s some links on the topic… Oh yeah, and did I mention that we have Ipswitch fried clams on the menu at Madfish Grill? You don’t have to go through all this trouble, or even travel to New England to enjoy this unique fare. Sometimes we even have Steamers on special. Give us a call to check availability.

Some History…

Where to get ‘em in Ipswitch... Bring cash! No credit cards accepted, and these clams ain’t cheap!

The quintessential Cape Cod clam shack There’s a line to get ‘em in the “summa” that’s a mile long from 11AM ‘til 9PM!

How to cook, clean and eat a steamer…

Where to buy… or here...

Seafood Martinique

Our most often asked for recipe is for Mangospacho (I will post that recipe soon... promise), which does not surprise me. It is our own unique spin on traditional Gazpacho... sweet and tart and a little spicy all at once. What does surprise me, however, is our second most often requested recipe. People don't ask for the Lobster Fondue or the Caribbean Egg Rolls, nor do they ask for our best selling, Maryland-resident approved Crab Cakes.

They ask for Seafood Martinique. It is a simple dish with seafood, a creamy vodka sauce and penne pasta. Nothing crazy. Nothing out of the ordinary. Just consistently tasty. It is so simple that I almost feel bad sharing it with you... like sharing will take away some of the magic when you come in and order it.

Nah... it's still magic. I'll tell you why - the secret is in the sauce. We make our own marina with our own roasted garlic. Your own marinara, or marinara from a can, will work just fine too.

So, here it is... Seafood Martinique... makes 2 large servings. (Enough for dinner tonight and probably lunch tomorrow!)

1-2 tbsp olive oil
8 oz scallops
8 oz shrimp
Salt & pepper to taste
3/4 cup heavy cream
3/4 cup marinara sauce
1/2 cup diced tomatoes
1 lb cooked penne pasta
1/3 cup grated Parmesan-Romano cheese
1/4 chopped fresh basil
4 oz shredded lobster meat

Heat a large saute pan with the olive oil to medium-high. I suggest using a deep pan if you have one. Saute the shrimp and scallops with a pinch of salt & pepper until nearly done.

Add in the heavy cream and reduce for 1-2 minutes. Add the marinara, tomatoes, pasta, cheese and basil. Stir and heat through. Pour into dishes, top with lobster meat and garnish with more Parmesan-Romano cheese. Eat. Mmmmm.

The Pepper Garden

One of our summer projects at Madfish was a pepper garden. Sadly, it didn't last. The heat and not enough water ultimately caused its demise, but I wanted to share some pictures of the plants and the 'harvest' in its once-upon-a-time glory.

The peppers in the above picture were what we got the most of... we picked cayennes, red hot cherries and serranos almost weekly. We never really used these in any of our dishes, but the boys in the kitchen made some great spicy salsas!

The garden just before the leaves starting getting yellow :)

Our final crop. Red, yellow, orange and green bells plus a couple of hot banana peppers and poblanos. I would like to try to peppers again next year, but maybe in pots instead to hold the moisture.

Any ideas on another 'crop' that we could plant come fall? Our spot is in full sun most of the day, which can be tough. I was thinking some different kinds of lettuce... ?

Tapas-Style Tasting Menu

Thai Shrimp Salad

The Tasting Menu has returned to Madfish Grill!

Signature Crab Cakes

You see, last summer we rolled out this fantastic little menu full of fantastic little dishes. We called it the Tasting Menu. It was wildly popular. We took it away during season, mostly because our kitchen is not really set up for tapas service, especially when the dining room is super-busy and jam-packed with a wait list an hour long. But, during the summer, when it isn't all that busy, this tapas thing was a lot fun... both for the customers and the staff.

So, we decided to bring it back.

Soft Shell Crab

Let me explain what the Tasting Menu is all about...
There are about 30 items on this little menu, from salads and seafood to steak and desserts. You can purchase 1 or 2 of these items for $7.33 each. OR, if you purchase 3 or more, they are $6.33 each. To make things a little more interesting, we added some cocktails and premium glasses of wine to the list... if you purchase 3 food items, these drinks are only $6.33 as well! This means you can have a 3 course meal, with a Thai Shrimp Salad, Crab Cakes, Creme Brulee AND a glass of Mark West Pinot Noir for just $25. That's a pretty good deal.

Potato Crusted Cod

We realized that in the summer, people don't want to eat quite so heavily. It is hot and humid, and a big steak or Fettuccine Alfredo or a lot of other comfort foods can make you, well, uncomfortable. The Tasting Menu is fun way to eat a little lighter.

Saucy Shrimp Scampi

The original idea of the Tasting Menu came from Tapas (I wrote about the history of Tapas here last week). Tapas is a Spanish cuisine, and in the United States it as seen as a social way of dining. We encourage our customers to order several Tasting plates for the table to pass and share. This gives everybody a unique taste of several different dishes. Of course, we understand if you want to keep all of your delicious small plates to yourself!

Big Bang Lobster Bites

To check out the entire Tasting Menu, click here!

A Brief History of Tapas

Mmmmm. Tapas.

I love Tapas... it is such a fun, social way to eat really great food.

We at Madfish are rolling out our new Tapas-style Tasting Menu this week, and I thought it would be fun to delve into the history of Tapas.

Tapas are appetizer-like dishes that originated in Spain. They can be snacks, small plates, finger food... and they can be made of just about anything. In Spain, just about every bar carries tapas. Some serve one complimentary with each drink, and some offer an array for purchase. Tapas are said to keep the Spanish fueled when going from bar to bar before lunch and especially before their late dinner.

Tapas, as a cuisine, is seen as social. Parties order numerous plates for the whole table to share. Instead of being focused on only the meal in front of you, tapas allows you to openly converse while sharing something delicious with friends.

Tapa means 'cover' in Spanish, and it is said that the original tapas were slices of bread or meat placed as a cover on top of a drink (wine or sherry) in order to protect it from fruit flies. An extension of this idea is that people often stand at Spanish bars, and they needed somewhere to place their plates while eating their tapa. They placed their small plates on top of their drinks, creating a lid, or cover.

A more folkloric explanation of tapas involves King Alfonso X (some sources cite King Alfonso XII of Castile.) It is said that he ordered a cup of sherry at a popular inn on a windy day in the port city of Cádiz. His waiter covered the cup with a slice of cured ham to protect the sherry from the beach sand, and from then on King Alfonso ordered his sherry 'with the cover.'

In recent years, tapas has become popular cuisine all over the world. Tapas restaurants and bars in the United States often follow the traditional Spanish influence, but there are many that create their own tapas style. In our own Sarasota, Ceviche is a popular traditional Spanish tapas bar, and is located in a beautiful building downtown. In Savannah, GA there is a tapas bar called Jazz'd which hosts a more eclectic menu and features many southern specialties. If you are ever in Savannah, please check it out... the food and the atmosphere are both amazing!


As I mentioned earlier in this post, Madfish's new Tasting Menu is a tapas-style small plate menu. We first introduced this menu last summer and, due to its popularity, decided to reincarnate it this summer. The appetizer-sized plates may be purchase individually for $7.33 each, or 3 plates for $18.99. I will post pictures and a more extensive explanation of this new menu soon!

Until next time... Ciao!

Cupcakes for the Cure

Cancer. I don't know anyone who hasn't been affected by some form of cancer. I have lost 1 grandfather to lung cancer already, and am very close to losing the other. My best friend's father died from liver cancer, and one of my closest friends was diagnosed with testicular cancer at the age of 22. I have 3 close friends who have lost their mothers to breast cancer. And that is just how this awful disease has affected me... I am just one person. There are no six degrees of separation when it comes to cancer... it touches everyone.

Madfish has decided to do our part in battling cancer. We have a regular customer and dear friend who is walking in the Susan G Komen Race for the Cure in Atlanta in October. She is walking as a part of Team Treasure Chest, which is a group of 3 ladies in Sarasota and a few others in Georgia. They need to raise $2300 a piece in order to participate in the walk, and we really want to help them achieve that goal.

The first step in our fundraising efforts is cupcakes. Yummy, yummy ice cream cupcakes from Cold Stone Creamery. We have paired up with the Cold Stone on S. Tamiami, owned by Henry & Michelle Mathison, to bring you these scrumptious goodies. They come in 3 flavors and are sold individually for $2.79 or in packs of 6 for $12.99. Proceeds from the sale of the cupcakes will go to the walkers for the Susan G Komen Race for the Cure.

We started selling cupcakes on Monday, June 22 and as of Wednesday, July 2 (just a week & a half!) we have sold 187 cupcakes. That's a lot of goodness for a good cause! We are so excited that our staff is so on board with this cause... they are doing a fantastic job of filling in customers on our humble effort to raise money for something so important to so many people.

The second step in our fundraising efforts has to do with Cupcake Vineyards. We just began to carry their Sauvignon Blanc and their Chardonnay, both of which are refreshing and lovely wines. Needless to say, we were all impressed when we tasted them for the first time. Proceeds from the sales of both Cupcake wines will also be donated to Susan G Komen for the Cure.

The third and final part of our fundraising efforts for Susan G Komen is the Pink Menu. During the month of August, we will have a menu featuring the ice cream cupcakes, the Cupcake wines, and a few "Pink Drinks" from our bar... the proceeds from which will of course go to Komen! I will blog more about this in the month to come as details become more solidified. Team Treasure Chest will also have a big banner up in the restaurant which you can sign for a dollar. They will carry this banner with them to Atlanta!

We wish all of you out there who have been affected by cancer, whether it be breast cancer or some other form of the disease, our heartfelt condolences and our best wishes for the future. Please come in and help support an honorable cause and a remarkable foundation, which will no doubt one day find a cure for the disease that has touched all of our hearts.

How to Eat a Whole Maine Lobster

As many of you are already aware, Madfish Grill holds a Lobster Bake every Wednesday night during the summer. We have been doing this for years now, and it is always anxiously awaited by our regular customers. Our lobster bake is $21.99 and starts out with a cup of Kickin' Seafood & Corn Chowder, followed by a bowl full of littleneck clams, red potatoes, corn on the cob and a whole 1 1/4 pound Maine lobster. It's a lot of grub for just over twenty bucks.

While many of our guests already know how to eat their lobster, we find that there are a lot of people who have never undertaken this task before. I am here to teach you the proper way to dissect your lobster... not that tearing apart a sea creature to find every scrumptious little piece of meat could ever really be proper.

Before we dive into the dissection, I want to show you how we get your meal ready...

We start with a live 1 1/4 pound Maine Lobster. This particular little guy was a very angry lobster. I don't think he wanted to be the subject of our lesson. We steam the lobsters to order for a few minutes... till they are good & red.

We also steam the clams, and boil the corn & potatoes with some good fresh herbs.

Now, my friends, the lesson begins. I apologize in advance for some blurry pictures... Ben's gloved hands move fast, kind of like he knows what he's doing. For today's class, you will need a cooked lobster, crackers, scissors and a cocktail fork.

The first thing you want to do is take the tail off. Just grab a hold of it, move it back and forth a bit, and twist it off. Don't worry about the slimy green stuff in the body... it is tomally - the lobster's liver. Some consider this a delicacy, but we don't recommend eating it. We recommend ignoring it and continuing on...

Next you want to take the claws off. Again, grab hold and twist. This will leave you with the tail, 2 claws, and the head. You can twist off the 8 little legs at this point - I am not going to show you, but the best way to get at the sweet, tender meat inside is to bite down on the legs and suck the meat out.

Okay, on to the meat. To get to the tail meat, which many consider the best part of the lobster, hold the tail in the palm of your hand. and crush it. You want to hear a good crack.

Grab the shell on each side, flip it open, and pull the tail meat out in one big piece.

Time for the claws - take your crackers and crack the claw at the base of the small pincer.

Wiggle it around a little to separate the back end of the claw from the meat. Then, wiggle the pincers around a bit and pull out the rest of the meat.

If you are as skilled as our Ben, you can get every morsel of claw meat out in one piece. If you are not as skilled as Ben (like, say, if you are me), you might get to practice using your crackers a little more and you might have to use your cocktail fork to dig out the rest of the claw meat.

The knuckles of the lobster are quick and easy. Just use your crackers at each joint and on the shell in the middle of each joint. You might have to break out the scissors and cut through some of the shell in order to get the meat from each knuckle out in one piece.

All of that twisting, cracking and digging for meat and here is what you end up with! The best part about eating whole lobster is that you get to enjoy it as you go! If you want to come try out your lobster skills, we have live Maine lobster every Wednesday night!