Bob and Danita Sulick from The Mulb in Manchester are in the kitchen showing us how to make grilled salmon with tomato butter, warm red potatoes and grilled corn salad! Be sure to check out The Mulb at 981 Main Street in Manchester and visit to see a menu. Warm red potato and grilled corn salad 4-5 lbs baby red potatoes halved or quartered if to big ¼ cup olive oil 7 ears of grilled corn cut off the cob 1 bundle of scallions sliced small 1 red pepper small slice 1 T rosemary kosher salt and pepper Put potatoes on a sheet pan with oil and salt and pepper, roast for 30- 35 minutes, until browned, hit with half of the rosemary in a large bowl add, potatoes and all drippings, peppers, scallions and rosemary, toss in hot vinaigrette, the rest of the rosemary, mix well. Season with S & P Tomato Butter for fish, seafood or Vegetable 2 cups if dry sherry 3 anchovies 2 sprigs thyme 1/2 cup to 1 cup of marinara 1/2 cup salted butter cut up in to tablespoons you may need more Kosher salt and pepper to taste Put sherry, anchovies and thyme in a pot. Bring to s boil, be very careful, this can and most likely will ignite, especially if you have a gas stove. Boil and reduce down to about 1/2 cup, pull out thyme and use a whip to blend in anchovies. Pour in your marinara and heat throughly. Pull off burner and gold in your butter. When completely incorporated it should be a lighter red color. Add salt and pepper to your taste. Seasoning: 2 thinly slice shallots ½ cup olive oil 1 T whole grain mustard 2 tsp Dijon mustard ¼ cup cider vinegar s and p Sauté shallots in 2 T olive oil, add vine gar and reduce for 3 minutes. Add mustards, mix well. Stream in olive oil slowly season with salt and pepper to taste

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