Fruit Salsa Time!

Summer!  Summer, summer, summer-summer.
Oh, we all are such amazing cooks
(and better than average photographers)
when we get to work with food like this!

There was rain.  And it is still raining.  I feel so much more at home.

I've just about adjusted to all this sun, the early tomatoes, the super sweet fruit, the early peppers (sunny & spicy).  And then it rained.  That means I can keep freaking out about my hot kitchen.  But that's not going to stop me from making this warm (hot) weather deliciousness.

There's not much to say, except, "make fruit salsa."
And make it like you can't make it any other time of the year.

Oh, yeah - and if you have some crab (because it is crab season), use the beautifulness to go with your crab - because that's what I made it for the 1st time.  But some nice grilled chicken - or just with some fresh cheese (cotija, mozzarella, goat cheese) you cannot go wrong.  (Crab - quick how to clean, and a pretty awesome ceviche recipe as well.)

1.  Use tomatoes so ripe you can peel them without that dunk in hot water.

That means they will be softer than you are used to.
But do it - because just this once - you CAN!

2.  Use that fruit that's getting away from you.  This is where to use that fruit that's about to go south.  If it is especially juicy (sluuuuuuurp) fruit - cut on something that can catch the juice to add to your salsa.

Nectarines.  Peaches may get all the press,
but I love the little extra acid of the nectarines.
And the smooth skins.  The non-fuzzy skin is also a plus.

3.  It IS summer, so use your summer onion - the Sweet Onion.

4.  And explore your pepper options.  Ask about heat levels, and then choose what will make you happy.  

And if you want to get hotter - but regulate the heat, you can remove some of the pow-pow by taking out some, or most of the seeds and the white membrane.

The seeds have some heat.
But the most heat lies in the white membrane
that connects the seeds to the flesh.
Use this knowledge wisely - and to your advantage.

This is a much calmer pepper -
all the fruitiness, and less of the heat.

5.  Fresh herbs.  I used basil here, but oregano, parsley and even a little mint or fennel fronds can add that special something.

6.  Acid, Salt & Pepper.  You need a gentle acid - nothing too harsh.  Right now the salsa is pretty sweet, and you want to blend the acid with the sweet, not slash harshly through it.

Some good vinegars; white balsamic, champagne, or rice.  Maybe a little lemon or lime juice if you have it about.

Add salt (and pepper if you want) to bring it all together.

Oh summer.  You are lovely.

Necatarines, Sweet Onions, Corn and CRAB!

Local Produce wise, it is the Most Wonderful Time of the Year. Seriously - take your pick! The salmon and crab are in full flower, the stone fruit is rolling in, berries are burying us, and corn, peppers and onions and herbs are coming up like weeds.

The New England Clam Bake makes so much sense, but out here, crab and salmon and mussels take center stage.

Anyway - a wonderful meal made: Crab Salad with a Fresh summer Relish... and of course Corn on the Cob!

*Nectarine and Sweet Onion Relish*

(please remember - all these amounts are "-ish" and to your taste!)

A firm Nectarine (a good place to use the one that is not quite ripe) cut into small chunks.

A small sweet onion, or 1/2 of a larger one, again, cut into small chunks

a 1/2 cup of sweetish white wine (sparkling if you have it)

1 tsp fresh oregano, chopped

about the same of basil, Thai Basil is really nice here... but any will do (as would none...)

Salt and Pepper to taste

Let this sit for a few hours, overnight if you are thinking ahead.

*Catch some Crab and Cook it Your Favorite Way*

I steam mine live and whole for about 10 minutes and let them cool.

*Cook the Corn*

While the crab is cooling, boil a big pot of water, place the corn in the water, and boil for about 3 minutes. Pull the corn out and cool. Serve with butter, salt & pepper.

.... when the crab has cooled, quickly

pop the shell off, and clean them. With dungeness crabs, cut off the shell around the legs and body meat. All you need is a strong set of kitchen shears to cut and crack, and the crab toes make great picks.

Or if catching/cooking is not an option, get a bunch of the freshest crab meat you can.

Chop up some sort of crunchy leafy veg... Purple cabbage, butter lettuce, what ever comes to hand.

Dress it with a nice light vinaigrette (oil, vinegar, a little garlic, salt, pepper, mustard as emulsifier).

Dressed chopped salad on the bottom

Crab meat goes on top.

A big spoon of the nectarine relish goes on top.

A cob of corn

Napkins!

The rest of the wine you were cooking with!

Enjoy!