HUNGRY GERALD

BSK came back to New Mexico last night after a five day visit to BSK’s mom in Florida. HG mused that life without BSK was like a dinner without salt and wine. So, celebration is in order tonight. BSK will roast a rack of lamb. BSK follows the counsel of the late Leon Lianides, the Greek gentleman who ran and owned the wonderful Coach House Restaurant in Greenwich Village (Mario Batali’s Babbo Restaurant now occupies the space). Lianides said that every scrap of fat must be removed from the rack. He felt that lamb fat injured the flavor of the chops. He was right. BSK rubs the rack with garlic, dusts it with chopped rosemary and brushes it with olive oil before popping it into the oven. BSK will cook the rack to a rosy pink and serve it with grilled Kumatoes (flavorful brown tomatoes from Mexico) and fingerling potatoes pan roasted with garlic, olive oil and lots of herbs. Appetizer will be a bit of baba ganoush. The wine will be The Velvet Devil, a robust red from Washington’s Walla Walla neighborhood. Drk chocolate ice cream for dessert. Ah, life takes on a glow when BSK is present.

Tagged BSK, Coach House, Lamb