And, another fine week it has been! There is little to complain about on my
end, other than there’s never enough time in the day. The hours are gone in
moments, days fly by and here we are almost to the middle of August. The
garden is providing me with an abundance of tomatoes, peppers and
cucumbers. I love picking a sun-warmed tomato and combining it with a
cuke, garbanzo beans, banana pepper, can of tuna and a drizzle of rich, thick
balsamic (the expensive stuff—a treat for sure!) and evoo. Add a chiffonade
of opal basil and sprinkle of grey Celtic sea salt and voila, a beautiful, easy
and healthy meal. And, the little gem watermelons that are in the produce
sections of grocery stores now are incredibly sweet. The pups are at my feet
the minute they see me pull out a cutting board and the “long” knife,
knowing that they’ll get samples as I slice the juicy, seedless rosy fruit. I
oblige as it’s a healthy snack. And, the blueberries are so delicious too.
Eaten “bare” or with a bit of yogurt they can’t be beat. And the corn, and
cherries and zucchini and …. Ahh, summer’s bounty of fruits and veggies.
One of my all time favorites is a crispy “eat the shell and all” soft shell crab.
A soft shell is a blue crab that has fattened itself up to make it through the
process of molting, or shedding its hard outer shell, to accommodate
becoming larger. It forms a new “coat” under the old shell then swells up to
“bust” out of the hard outer shell. It is imperative to remove the crab from
the water immediately as this prevents the new exoskeleton from hardening
which occurs within hours. The meat is incredibly sweet and juicy bursting
with pure crab flavor. And yes, you can eat the whole crab, shell and all.
The claws are especially delicious, at least in my opinion. And, unlike crab
legs or whole crabs, there is no picking meat out of the shell. Although I’ve
had them broiled and grilled I love a lightly panko crusted or tempura
Lucky us! Sharon and crew have some awesome ChalkBoard Features this
week including Tempura Soft Shells presented with Almond Basmati Rice,
Sugar Snaps and a Citrus Beurre' Blanc. Additionally there’s Roasted
Florida Grouper Accompanied with Re-Fried Black Beans and a Corn-
Cabbage-Tomato and Tortilla Slaw; a 1# Porterhouse served with a Blue
Cheese Potato Pie & Zip Sauce; Rainbow Trout topped with Bacon-Shallot
Hash Browns, Wilted Spinach and Caper Butter and don’t forget the
Cinnamon Pecan Bread Pudding with Guernsey Vanilla and Warm Carmel
Sauce. Bring on the feast!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
AND WISH YOU MANY MILLION DOLLAR DAYS!!
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Monday: lunch 11-4, dinner 4-10
Tuesday: lunch 11-4, dinner 4-10
Wednesday: lunch 11-4, dinner 4-10
Thursday: lunch 11-4, dinner 4-10
Friday: lunch 11-4, dinner 4-11
Saturday: lunch 11-4, dinner 4-11
Sunday: brunch 11-4, dinner 4-9