There is something simultaneously inspiring and depressing about meeting someone your age that is having great success. Double-penalty points if they are having fame and fortune in an area you’re passionate about, and triple points if they’re nice to boot.
Such was the case last week when I met Mark Fuller , the chef and co-owner of Ma’ono Fried Chicken and Whisky and a James Beard semi-finalist. Not only has he managed to open not one, but two iterations of a tremendously popular restaurant, he is a phenomenal chef, and just a damn nice guy.
To see the full story on Ma’ono’s Happy Hour swing by my column in Seattleite magazine, but for those of you looking for some culinary inspiration for the weekend, look no further than below for a Mark Fuller original that he generously did a cooking demo of for me; Barbecued Salmon With Fresh Corn Grits & Chipotle Nectarines. Stone fruit is perfectly ripe this time of year in the Pacific Northwest, and while the lateness of the corn does render it a bit sweeter than the recipe originally called for the kick of the Chipotle Nectarines makes it a mouth-popping yet surprisingly delightful combination.
Barbecued Salmon With Fresh Corn Grits & Chipotle Nectarines
Created by Chef Mark Fuller
Executive Chef and Owner of Ma’ono Fried Chicken & Whisky, Seattle
3/4 cup blue agave syrup
1/3 cup soy sauce
1/4 cup Tabasco® brand chipotle pepper sauce
3 tablespoons fish sauce
1 tablespoon Tabasco® brand pepper sauce
6 garlic cloves, minced
1 tablespoon olive oil
2 pounds salmon fillet, cut into four 8-ounce pieces
2 ripe nectarines, pitted and cut into large chunks
1 tablespoon fresh chopped mint or basil
1 tablespoon olive oil
1 teaspoon sea salt
1/4 teaspoon Tabasco® brand Chipotle Pepper Sauce
Fresh Corn Grits:
4 ears corn on the cob, husked and each halved
1 tablespoon butter
1/4 teaspoon Tabasco® brand Pepper Sauce
Salt and pepper to taste
Combine in a large bowl, agave syrup, soy sauce, Tabasco brand chipotle pepper sauce, fish sauce, Tabasco brand pepper sauce, garlic and olive oil. Add salmon fillets; cover and refrigerate about 3 hours, turning occasionally.
Combine in a medium bowl, nectarines, mint, olive oil, salt and Tabasco brand chipotle pepper sauce. Mix well. Cover and refrigerate.
Fresh Corn Grits
Grate kernels from corncob into bowl. Place corn and butter in 2-quart saucepan. Over high heat, heat corn to boiling, stirring frequently until mixture thickens. Stir in Tabasco brand pepper sauce, salt and pepper. Mix well.
Preheat grill to medium-high.
Grease grill. Place salmon, skin-side up on grill. Grill about 4 minutes. Turn fish: cook about 4 minutes longer or until salmon flakes easily when tested with a fork.
Serve salmon with fresh corn grits and nectarines. Serves 4.