McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.

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McCormick and Schmick's Cocktail Recipes

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Strawberry Hibiscus Caipiroska 

Reality Glass
1 strawberry( hulled & sliced
2 lime slices ( cut in half)
1/2 oz. Minin Hibiscus Syrup
Muddle
1 1/2 oz. Tito's Vodka
Shake with ice and pour
Top with 1 oz. Sprite
Garnish: 2 strawberry slices pushed in
the glass

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Ole Blue

Rocks Glass (Inverness)
1 orange peel
1 cherry
3/4 oz. Blueberry Purée
2 dash of bitters
2 oz. of Bulleit Bourbon
Top with 1oz. Club soda
Garnish: 2 blueberries on a clear prism

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Grapefruit Celery 

Stemless wine Glass
3 celery slices
1/2 oz. simple syrup
1 pinch of salt
Muddle
1 1/2 oz. Hendricks Gin
1 1/2 oz. ruby red grapefruit juice
2 lime wedges- squeeze and drop
Shake and strain
Top with 1 oz. club soda
1 ruby red grapefruit wedge

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The Pure Life 

Rocks Glass (Inverness)
1 1/2 oz. Pura Vida Tequila
1/2 oz. Cointreau
1 oz. ruby red grapefruit juice
1/2 oz. Runny Honey
1 dash of bitters
Shake and strain over ice
Garnish: salt rim, red grapefruit wedge,
1 orange peel pushed in glass

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Cucumber Cooler

Stemless Wine Glass
1 1/2 oz. Barcardi Limon
1/2 oz. domaine de canton ginger
1/2 oz. lemon juice
1/2 oz. Monin Agave Nectar
2 cucumber slices
Shake and pour
Top with 1 oz. club soda
Garnish: cucumber ribbon skewered on
a clear prism pick

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Blueberry Moon 

Pilsner
1 oz Blueberry Purée
12.9 oz. Blue Moon
Stir
Garnish: none

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Pyrat Punch 

Reality Glass
1 1/2 oz. Pyrat Rum
1/2 oz. tuaca citrus vanilla
1 oz. lemon juice
3/4 oz. Monin almond
1 dash of bitters
Shake and strain
Top with 1 oz. club soda
Garnish: lemon in wheel

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M & S Iced Tea 

Reality glass
1/2 oz. Stoli
1/2 oz. Bacardi Superior
1/2 oz. Beefeater
1/2 oz. Cointreau
1 oz. lemon juice
1/2 oz. simple syrup
Shake and strain
Top with 1 oz. cola
Garnish: 2 lemon wheels pushed in drink

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Strawberry Shandy 

Pilsner
1 oz. strawberry purée
1 oz. lemon juice
1 orange wedge ( squeeze and drop)
11.9 oz. Blue Moon
Stir

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Irish Blue 

Gravity Glass
2 oz. Blueberry Purée
13.9 Guinness
Stir
Garnish: none

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Signature Bloody Mary 

Reality glass
2 oz. Absolut pepper vodka
4 oz. demitri's Bloody Mary mix
Garnish: salt rim, pickled okra, lime
wedge, pepperoni, olive

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Mariner's Mojito 

10 mint leaves
3/4 oz. lime juice
3/4 oz. simple syrup
Muddle
1 1/2 oz. Bacardi Superior
Shake
Top with 1 oz. club soda
1/4 oz. Cruzan black rum
Garnish: mint

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Crescent Cider

Pilsner
1 oz. orange juice
5 oz. Blue Moon
6 oz. angry orchard
Garnish: orange wedge

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Kentucky Smash

Rocks
8 mint
2 orange wedges
1 oz. simple syrup
Muddle
1 1/2 oz. woodford reserve bourbon
1/2 oz. domaine de canton ginger
Tumble
Garnish: none

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Angry Stout 

Gravity
7 1/2 oz. angry orchard
7 1/2 oz. Guinness
Garnish: None

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McCormick and Schmick's Mixed Grill Platters


SHRIMP TRILOGY
Shrimp 3 ways. Scampi. Stuffed & Buttermilk Fried 




NEW AGE SURF & TURF 
Braised Short Rib and Seared Sea Scallops




FILET & STUFFED SHRIMP
Perfect Pair with Steamed Vegetables



SEAFOOD TRIO
Grilled Shrimp, Stuffed Shrimp, Grilled Salmon



ULTIMATE MIXED GRILL 
Stuffed Shrimp, Grilled Salmon, Seared Scallops, Grilled Shrimp 

Chocolate Bag Dessert


White Chocolate Mousse and Fresh Berries
Topped with Whipped Cream in an edible Chocolate Bag

CHOCOLATE BAG
McCormick and Schmick's Copycat Recipe
Serves 4

White Chocolate Mousse:
1 3/4 cups heavy cream, divided
5 ounces white chocolate, chopped
1/2 cup egg yolks, slightly beaten (4 large eggs)
2 tablespoons sugar

Dark Chocolate Bag:
8 ounces high quality dark chocolate, chopped
raspberries or strawberries for garnishing

White Chocolate Mousse: In medium mixing bowl, whip 1 1/4 cups of cream until stiff, so peaks can be formed. Place whipped cream in stainless steel bowl and refrigerate. Chop white chocolate into small pieces about the size of a peanut. In medium stainless steel mixing bowl, place white chocolate.

On stove top at medium heat setting, scald 1/2 cup cream in a metal saucepan, about 5 minutes.
While cream is being scalded, gently whisk the sugar into the egg yolks in a heatproof bowl. Whisk just enough so the eggs are slightly beaten. As soon as the cream becomes scalded, pour half of the scalded cream in with the egg yolk mixture and whisk together. Then pour this mixture back into the pan with the remaining scalded cream.

Gently whisk the mixture as you cook over low heat until it thickens into a consistency that will coat the tongs on the whisk. Empty hot contents from saucepan over white chocolate and whisk together; continue to whisk until the chocolate melts and mixture becomes creamy. Allow contents to cool to room temperature. Fold in whipped cream and cover with airtight cap or plastic wrap. Refrigerate for 3 or 4 hours.

Dark Chocolate Bag: Locate small wax coated or cellophane bags that are square in shape when opened. The bags should be approximately 3 inches wide and tall enough to allow for 4 inches in height. Small popcorn bags or hot dog serving bags work the best. However, some coffee bags can be found at the coffee bean counter in grocery stores that can also be used, but due to the larger dimensions, they may need to be cut down in size. Also, a waxy pastry bag that many bakeries or donut stores use for pastries sold over the counter can be used. Some small cellophane bags from candy stores can also be used.

Fold 1 to 2 inches of the top edge of the bag outward (45 degree angle from sides) to create a lip at the desired height (about 4 inches above the bottom of bag). The lip will be used to handle the bags when removing the paper from the chocolate.Place the bags on a flat baking sheet or plate that can be refrigerated.

Using a double boiler, heat water in bottom pan on medium heat until simmering. Chop dark chocolate into small pieces, similar in size to a peanut. Add chocolate to top pan and allow to melt at a temperature of about 89 degrees as measured on a candy thermometer.

Use a pastry brush and begin coating the inside of the bags thoroughly with the melted chocolate. Apply two coatings to the sides and allow the drippings from the side coating to coat the bottom or add a coating to the bottom. Place coated bags in freezer for a minimum of several hours, the longer the better to set up the chocolate.

When ready to separate the paper bag from the chocolate, begin by gently tearing the lip and removing the bag around the coating, lightly pulling it away in a circular manner. The finished chocolate bags can then be placed in the refrigerator if they are to be filled and served within 4 hours or placed in the freezer if to be served more than 4 hours later. Thaw in the refrigerator before serving. An hour prior to serving, fill bags with white chocolate mousse and garnish with raspberries or strawberries. Refrigerate until serving.


New England Clam Chowder


NEW ENGLAND CLAM CHOWDER
McCormick & Schmick’s Recipe

Makes 2 quarts

2 cups medium diced potatoes
4 strips sliced bacon
4 tablespoons margarine
3/4 cup flour
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced green peppers
1/4 cup diced celery
1 quart water
1 (8 oz.) can clam juice
1 1/2 pounds clams
1 cup cream
1/2 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon white pepper
1/4 teaspoon salt
butter pats (optional)

Blanch the potatoes until just barely tender. Rinse under cold running water, drain and set aside.
Saute the bacon in a 4 quart sauce pan over medium heat until it is crisp and all bacon fat has been rendered. Remove the bacon from the pan, dice and set aside.

Return grease to the pot along with half the margarine. Add flour and cook the roux on low heat for 3 to 4 minutes. Remove the roux from pot and set aside. Add remaining margarine to pot and saute the carrots, onions, green peppers, and celery over low heat to soften. Return roux to pot, and add water and clam juice.

Raise the heat to high and cook, stirring frequently for 6 to 8 minutes, until thickened. Add clams, bacon, potatoes, seasonings, and cream. Simmer about 5 minutes. Serve in chowder bowls and float a pat of butter on top of each serving, if you desire.

Crab, Shrimp and Artichoke Dip


CRAB, SHRIMP and ARTICHOKE DIP
McCormick & Schmick's Recipe

Serves 8-10

3/4 cup cream cheese
1/4 cup Dijon mustard
1/3 cup mayonnaise
2 teaspoons Old Bay seasoning
1/2 teaspoon garlic powder
1 cup coarsely ground artichoke hearts
3/4 pound Blue Crab meat (Dungeness is also a favorite)
3/4 pound bay shrimp
80 pieces fried pita, crustini or tortilla chip
1/2 cup Pico de Gallo, for garnish

Beat the cream cheese with an electric mixer for 1-2 minutes until smooth. Combine the mustard, mayonnaise, and seasonings, and blend thoroughly. Fold in artichokes, the crab and the shrimp. Do not over mix! Bake the mixture in a casserole dish and serve with the pita, crustini or tortilla chips. Optionally you may try melting cheddar cheese on top of the casserole or even over the chips for added color and flavor. Garnish the top with the Pico de Gallo.

Crab Rangoon


CRAB RANGOON
McCormick & Schmick's Recipe

Serves 4

1/2 pound cream cheese, softened
1/2 pound crabmeat
1 tablespoon A1 Original Sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pinch salt
1 pinch pepper
24 wonton wrappers
2 egg yolks, mixed with 2 tablespoons water
vegetable oil

Beat cream cheese with an electric mixer until soft and smooth. Fold in crab meat, spices and A-1.
Place a generous spoonful of the crab/cream cheese mixture onto the middle of the wonton.

Moisten the edges of the woo.ton with the egg mixture. Fold the wrapper over onto itself, corner to corner to form a triangle. Pinch the two opposite corners to form the Rangoon shape.

Make sure the seams are sealed tightly. Chill for 1-2 hours. Heat the oil in a deep pan to between 350 to 360. Fry rangoons until crisp and golden, about 2-3 minutes. Serve with sweet and sour sauce.

Baked Cod, Clams & Mussels

Watch McCormick & Schmick's Executive Chef Bill King demonstrate how to make baked cod with herb breaded crumbs, clams, and mussels in a saffron tomato broth! The recipe is phenomenal and can be made right from the comfort of your home.


Salmon Oscar


SALMON OSCAR
McCormick & Schmick's Recipe

Serves 4-6

1 (6 oz.) salmon filet
as needed seasoning/oil to grill
1-1/2 ounces bearnaise sauce, prepared (recipe below)
1 1/2 ounces crab meat, warm
3 asparagus stalks, cooked
4 ounces roasted potatoes, prepared

Season and grill salmon. Top with bearnaise sauce and warmed crab. Lay asparagus off the meat so the tips face the left side of plate and the stalks lay down to the plate. Add potatoes. Serves 1.

Bearnaise Sauce:
2 tablespoons shallots
1 teaspoons whole peppercorns
2 tablespoons dried tarragon
6 ounces tarragon or red wine vinegar
6 ounces white wine
1/4 cup water
12 egg yolks
1-1/2 cups egg yolk, pasteurized
1 tablespoon Tabasco
3 tablespoons tarragon, fresh chopped

Make a reduction of the first five ingredients as you would for a beurre blanc. Strain and reserve.
Combine yolks and water over simmering water, and whisk. Remove from heat and slowly whisk in butter.  Whisk in the reduction and Tabasco and blend. Fold in fresh tarragon.