Beaufort Dollars

Have you gotten your Beaufort Dollars yet? This is just a reminder that Sea Eagle Market is a participant in the Beaufort Dollars program. If you aren't familiar with this program, please click here for the full details. The short story is... beginning Saturday February 18th at 10:00 am, you can purchase 10 Beaufort Dollars for just $5. These Beaufort Dollars can then be used for purchases at participating stores (which we are one of!) These dollars may be redeemed until the end of the program on March 31, 2012. Only 15,000 dollars are being printed, and each person is limited to $50 (US Dollars which equals 100 Beaufort Dollars). You must purchase the dollars in person at the Main Street Beaufort Office at 101 West Street Extension.

3rd Annual Bands, Brews and BBQ

Bands Brews & BBQ is a South Carolina Barbeque Association sanctioned Cook-Off event hosted by the Town of Port Royal. Bands, Brews & BBQ will take place on Friday February 24th and Saturday February 25th in downtown Port Royal, SC with the proceeds to benefit FRIENDS of Caroline HOSPICE. This event will feature a Wing Throw Down Party on Friday from 6pm until 9 pm featuring live music and samplings of Wings from the participating cookers. The Saturday event will run from 12-4pm and includes a sanctioned SC BBQ Association cook off in the categories of Ribs & Butts as well as live music from four local bands and entertainment for the children. Visitors to the event will get to sample all they can eat of the best BBQ our area has to offer.
We will be cooking both on Friday and Saturday night.
If you are interested in attending you can order your tickets online... click here for more information.

Local Fresh Shad Available Now!!

Local Shad are running and we now have them at the market. We also have Shad Roe available. Stop by and pick some up while we have it!!

Sexy Fish: Shad

The American shad belongs to the herring family. It is the largest herring in North America and can grow up to about 24 inches and 6 pounds. It ranges along the Atlantic Coast from Florida all the way to Canada. It likes to eat zooplankton, microcrustaceans and small fish. This fish is quite a traveler and has a very interesting life cycle. It migrates upstream from salt water to fresh water to spawn. Shad make their journey to the rivers in late spring. They spawn at night in shallow areas where the water is moving. One shad can release up to 300,000 eggs! Most shad die after spawning, but some may survive to spawn another day. After hatching, the little shad live in their river nurseries until the next fall, when they start their journey back to the Atlantic Ocean.

Saltimbocca of Shad and Shad Roe

Serves 4

Ingredients

50 sage leaves
1 medium shallot, chopped
4 tablespoons unsalted butter, softened
1 teaspoon lemon juice
Sea salt and pepper
1 pair shad roe, thick outer membrane removed (most mongers will do it)
1 shad fillet, about 3/4 pound
6 ounces prosciutto di Parma, sliced thin
3 tablespoons extra-virgin olive oil
1/2 cup dry white wine or cooking wine
Lemon wedges, for serving

Directions

Chop 30 of the sage leaves. Combine them with the shallot and butter in a food processor or a mortar and process or pound until smooth. Season the sage butter with lemon juice and salt and pepper to taste.
Pat the shad roe dry. Using a sharp knife, separate the two lobes and trim any stringy membranes. Cut each lobe into four pieces. Cut the fillet in 10 to 12 equal pieces. Spread the sage butter on one side of each piece of roe and fillet. Wrap each piece in a wide strip of proscuitto. Refrigerate, covered, until ready to proceed to the next step.
Heat the oil in a large skillet on medium-low. Sauté the fish and roe pieces, turning once, until lightly browned, 2 to 3 minutes per side. Arrange on a serving platter or on plates and place a sage leaf on each piece. Pour the wine into the skillet and cook on medium-high heat for about a minute, stirring, until the liquid is slightly reduced. Spoon over the fish and serve with the lemon wedges.