About Town: Get Grilling

Let the countdown begin. 48 hours to the official start of our three-day weekend and the unofficial start to summer, so you know what that means, don’t you? Fire up those grills!

Okay, so the weather doesn’t look promising, but a master griller doesn’t let something like a little water rain on their barbecuing. No siree. But what to grill? Read on.

Fairway Market. It always comes down to Fairway, doesn’t it? But if you want great steak, chops, burgers or sausage there really isn’t any other place in town. This week the Butcher Department has some great sales. Black Angus Boneless Strip Steak is $6.99/lb; Hangar Steak (the butcher’s secret) is $5.99/lb; Flat Iron Steak is $7.99/lb; Cafasso’s Famous Hot or Sweet Italian Sausage is $1.99/lb; and Black Angus Burgers are $2.99/lb.

If beef is your beef and you prefer seafood instead, Fairway’s Fish Market not only has the freshest fish, but one of the largest selections of fresh fish. We highly recommend the whole Branzino fish ($6.99/lb)—a popular Mediterranean fish. Have the Fish Market gut it for you. Sprinkle the fish with kosher salt and marinate in extra virgin olive oil, lemon juice and fresh parsley before grilling it for about five to eight minutes per side, or until the skin is so crisp it just peels away. Someone’s Greek grandmother introduced us to Branzino and shared this simple, delicious, elegant recipe with us. This has wowed many a guest who came for dinner.

Since we’re in the fish market, can we talk Soft Shell Crabs? Fairway has them for $4.99 per crab. If you love soft shell crabs get them before the season ends. If you’ve never had them grilled, you don’t know what you’re missing. For those of you who like a little heat, here’s an outstanding Cajun recipe for soft shells cut from a magazine (so old we can’t remember which one) many years ago. If you like Buffalo Chicken, this is Buffalo soft shell.

Ingredients

• 6 soft shell crabs
• 1 teaspoon kosher salt
• 1 teaspoon cracked black pepper
• 6 tablespoons butter
• 1 teaspoon hot sauce (like Tabasco or Red Hot)
• 1 tablespoon fresh lemon juice

Directions
If crabs aren’t cleaned, cut each crab across the face. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. (Fish Market can do this for you.) Gently rinse with cool water and pat them dry. Sprinkle the crabs with the salt and pepper. Melt butter in a small saucepan over medium heat. Add the hot sauce and lemon juice and stir to mix. Remove from the heat and cool for two-to-three minutes. Put the crabs in a shallow bowl and pour the butter sauce over them. Let stand for 10 minutes. Remove the crabs from the butter sauce and place them on a grill over a medium-hot fire. Close the lid of the grill and cook for four minutes. Turn the crabs over, close the lid and cook for about four to five minutes or until the crabs are slightly crusty. Baste with the butter sauce and serve. Serves 6. 

If you have a favorite grilling recipe, email me so we can share it with everyone.