Gentlemen start your grills

05/27/2009

"That outdoor grilling is a manly pursuit has long been beyond question. If this wasn't firmly understood,
you'd never get grown men to put on those aprons with pictures of dancing wienies."
William Geist, New York Times Magazine

Memorial Day is the beginning of grilling season, dining al fresco, and light summer fare. When grilling, let’s face it: briquettes are for babies, and heaven only knows what’s in them! If you want a manly start to your fire, try our Chef’s Choice Mesquite Hardwood Charcoal. This is a big manly bag, with big manly chunks, and makes a hell of a fire. Then, start throwing some meat on the grill!
When it comes to sausages, you know what they say: “sausage and politics: you may think you like them until you see how they’re made.” May be true for some, but not ours. The sausages we make here are made from Niman pork and beef and spices, pure and delicious. Denver’s own Continental Sausage, “The Natural Choice”, has been handcrafting sausages from European recipes since 1968. They use all “never-ever” beef pork and chicken, whole organic fruits and veggies, no MSG ever. Niman Ranch has expanded its sausage line, customers love the taste and texture of these too.
The famous Marczyk Road Kill Roosters are made especially for the grill. These semi-boneless marinated birds get super crispy all over, and at $5.49/lb, you can really feed a crowd! (Put them in a wire holder on the grill.)

Seasonal favorites
Marczyk’s Mom’s Potato Salad, (a little mayo, onions, eggs, celery…because everyone knows you don’t mess with potato salad recipes), fresh-made coleslaw, 3-bean salad.
BLT’s in the deli!  Made to order on white toast with Niman Ranch bacon, at the killer price of $4.99.  Best BLT you’ll have all summer.

Seafood
It’s Copper River salmon season!  Its rich red flesh, wild taste, and short but glorious season make it the most desirable salmon of the year.  So fresh it smells like watermelon, no lie. We will have Copper River sockeye and king coming for the weekend. We also have new cedar planks for cooking this delicious salmon. Salmon and cedar planks, it’s like Fred Astaire and Ginger Rodgers.
Friday’s Hawaiian Catch
Monchong has a high oil content and is great for grilling. Come try this hard to find treat!
Plus plus tuna. Sashimi grade. Best eaten raw with a little sauce, or barely seared. Simply amazing.

Cheese love
The hot weather last week got us excited for Spanish cheeses. Great for a picnic, like the Botanic Garden’s first concert this weekend! Make a tasty cheese tray with:
Manchego, which is pleasantly sheepy and especially delicious with quince paste and Jamon Serrano.
Idiazabal, a lightly smoked sheep’s cheese. It’s like Manchego’s big cousin, a little rough, but fun.
Murcia al Vino, a goat’s milk cheese cured in red wine. A sweet and smooth goat cheese, delicately grapey, with a mild fruity flavor.

What’s fresh now?
Colorado grown spinach, basil, and green onions in this weekend.
And fresh corn, California organic peaches, cherries, and mini watermelons.