This weekend marks our last big hurrah for grilling and celebrating our wonderful summer produce, although we'll continue to enjoy plenty of bbqs, corn, tomatoes, and the like for the next few weeks. To start off that celebration, I picked up some steaks at Sunflower's 40% off steak sale that ended Wednesday, since that seemed the better deal than the new sales that came out on Wednesday. They'll hit the grill, along with foil packages of diced potatoes seasoned with some chopped scallions and a few herbs. For another foil package idea, we'll try grilled mushrooms in packets that was published this week in the New York Times. And of course, for another side, there have to be ears of corn from Munson Farm.
Of course, there has to be fresh, wild salmon on the grill this weekend, too, with the prices you see for it just to the left. (N.B. King Soopers has coho advertised at $6.99/lb this week, but when I stopped by there, it was fresh sockeye they were selling at that price. The fish counter person reasonably explained that they couldn't control what was caught, so they were honoring that price for what came in their deliveries.) We might start with some grilled pancetta-wrapped figs, since organic figs are on sale at Sunflower, and Whole Foods has wonderful pancetta. For a side, we'll try something to highlight the season from Bon Appetit, tomato and corn salad with marjoram, plus some grilled peaches for a sweet finish.
To get off the grill for one day, create something big and yummy enough to reheat during the week, and also highlight our seasonal and/or sale ingredients, I'm conflicted, because two tempting possibilities come to mind. I'm so enthused about the arrival of roasted Hatch green chiles, now available at both Whole Foods and Sunflower, I'm leaning towards New Mexican chile verde from Cooking Light. But with hot smoked salmon at an excellent price at Sunflower this week, I'm also thinking about another round of sweet corn chowder with hot smoked salmon, also from Cooking Light, with corn of course coming from Munson's farmstand.
Finally, to complete the long weekend and get back on the grill, we'll do a spin on a classic, grilling chicken sausages on sale at Sprouts in lieu of bratwurst or hot dogs. We'll stuff the sausages into some crusty baguette sections, and am considering grilled eggplant salad from Cooking Light as the side.
A few details to still fill in, but that basically completes it for a long Labor Day weekend celebration. Hope yours is fun-filled and relaxing!
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