Originally Posted by Caffeinated
Earlier in the summer when our home grown tomatoes were plentiful, we were making capreses salad regularly. That, some crusty sour dough bread and a good bottle of red. Doesn't get much better than that.
Now it's Dungeness crab season here in Oregon. Stop at a coastal fresh fish market, buy a crab, have them shell it for you and you are minutes away from a crab Louie. Some good cheese and wine, doesn't get much better than that.
Great entries....keep the coming!
Your entry with "local" Dungeness crab sparked a great memory of our extended trip to coastal
Maine this summer. We spent a few days in Freeport, ME at Winslow County Campground right on Casco Bay. We had two days of heavy rain but spirits were not dampened with great shopping excursions to LL Bean (3 miles from CG)! One day heavy fog and heavy rains led to getting laundry done, more LL Bean shopping, groceries at local Shaws where we bought three fresh lobsters which they steamed while we shopped and later enjoyed with fresh local corn and homemade coleslaw, French bread and bottle Pinot Grigio! What a great way to spend a dress day! We had a whole picked lobster left for homemade lobster rolls next day!
Another Seafood favorite of ours is almost another MRE
NEW ENGLAND CLAM CHOWDER
4 cans Gorton Clams (we like 2 chopped and two minced)
Small new red skin potatoes
Chopped onion and celery
6-8 cooked crisp bacon crumbled
Cook bacon or salt pork, and cook, stirring occasionally, until the fat has rendered and the pork has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove pork from fat, and set aside.
Add the chopped onion and celery to the fat, and cook, stirring frequently, until they are soft but not brown, about 10 minutes. Stir in potatoes and continue cooking until the potatoes have just started to soften, approximately 5 minutes. Add enough clam broth to just cover the potatoes. Season with sea salt and fresh ground pepper. Partly cover the pot, and simmer gently until potatoes are tender, approximately 10 to 15 minutes. When potatoes are tender, add cream and stir in chopped clams and reserved bacon. Let come to a simmer, and remove from heat. (Do not let chowder come to a full boil.)
The chowder should be allowed to sit for a while to cure. Reheat it to a bare simmer before serving, then garnish with chopped parsley. Serve with oyster crackers, French or Sourdough bread.