Friday, August 31st, 2012 | posted by mike
It’s hard to believe it’s Labor Day weekend already. It’s kind of sad that summer is almost over but happily, we’re right in the thick of harvest season and there’s some great eating to be had. This weekend at Monahan’s, were expecting some seasonal delights to compliment all that wonderful produce that will be right outside our door at the farmers market.
Bluefish have been fattening up and we’ll be bringing some beauties from Maine. Memorial Day to Labor Day marks the traditional season for Maryland soft shell crabs. If you haven’t had the chance to enjoy these delicacies this summer you’d better get ‘em while you can (they’ve been gorgeous!) and they’re almost gone for another year. We’ve also had a great summer of wild Pacific salmon. The sockeye run is over but we’re expecting some nice Alaskan Coho and Colombia River kings for the weekend. We ‘ll also have live crayfish from the Colombia River too! Come in and check it all out!
Tons of whole fish, staked fish and shellfish to grace your holiday weekend grill, including some grilling sized Wiley point oysters from the Damariscotta River in Maine! Let them poach in their own liquor and baste with garlic herb butter or garlic BBQ sauce- OOOEEEE!
Today’s recipe uses the best corn and tomatoes of the year. We recommended wild salmon, since the season is almost over, but this salsa would be great with some nice rich bluefish or swordfish.
As usual, last night as my wife, Lisa, was shooting this dish for today’s report, dinner was served cold! But you know, the grilled salmon with this salsa was still fantastic cold. Perfect picnic fare! Enjoy.
PS. Big bad Bernie just informed me that he will be preparing his roasted tomato, caramelized onion chipotle salsa this weekend, so if you’re not motivated to prepare the tomato corn salsa, pick up some of Bernie’s delicious fresh salsa. It’s great served cold or hot!