I have to have one more beach day before summer is over. The weather has already turned to fall just a bit here in New York. I’m sure we will have a few flashes of heat in the next few weeks, but I have a feeling it won’t get above 78 degrees for a long time, so Kramer and I have gathered some friends together for one last glorious beach trip this weekend. I need one more fish taco and one more basket of fries with beer before the sun tucks itself away for the winter. Not that I’ll be wanting for beach time this winter. I’m lucky enough to have not one, but two trips planned. Our good friends Tom and Valerie are getting married in Mexico, just outside of Cancun, around Halloween, so we will be drinking out of coconuts and swimming in blue water soon enough. Then, in January, my family is taking a trip to Thailand and bringing Kramer and I along for the ride. So I’m definitely a far cry from warranting any sympathy and very fortunate indeed. I still need to go to Rockaway this weekend, though.
As I said earlier this week, we strong armed our friends Amanda and Matt into having a Labor Day barbecue at their place this past Sunday. Kramer and I brought over some of the lovely Copper River wild Coho salmon that I was sent straight from Alaska, and along with some steaks and chicken, made a big build-your-own-taco spread for everyone. I loved the salmon in the tacos, personally. I did a curry rub on it and it was so tasty. There were also burgers and hot dogs, of course, and I made some stuffed naan with Amanda’s mom’s excellent mango chutney (curry recipe to come). The weather seemed touch and go for a while there, but then the sun came out and we had a great time. They have such a wonderful outdoor space that it’s hard not to. Thanks again for hosting, guys!
I already made gravlax earlier this year with my shipment of fresher than fresh Alaskan Copper River salmon, but cured fish is one of my all time favorite things, so I had to make another version. I saw a similar recipe on Macheesmo recently, but I wanted to make it a little more like an old fashioned (figures), so I used orange, raw fennel, peppercorns, a little extra sugar and to keep it traditional, fresh dill. This bourbon salmon packs a big punch of flavor and is absolutely perfect on top of some good rye or pumpernickel with creme fraîche or cream cheese. For a hearty breakfast, throw it on a bagel or toss it into some scrambled eggs – cured fish will last a long time in the fridge, but I promise you that it won’t last longer than one meal.