The historic, architecturally unique city of Santa Fe, just a few miles from HG/BSK’s home, is far from any ocean. And, far from any lake. So, HG is puzzled. Why is fish (from Whole Foods or Kaune’s Grocery) so good and so fresh ? HG thought about this as HG gave a pound of never frozen Pacific sole a quick saute in a blazingly hot pan. One of HG’s talents (they are very few) is sauteing fish. These filets (dipped in beaten egg and rolled in Zatarain’s fish fry mix) were superb. Accompanied by spring asparagus dripping golden melted butter, HG/BSK drank a bottle of chilled Muscadet and smiled happily between swallows. And, a few nights before, HG/BSK knocked off a thick, fresh swordfish steak. BSK cut the fish into small chunks and gave them a quick stir fry in olive oil and garlic (fish was seared but the interior was rare). BSK added the swordfish to a puttanesca sauce (black olives, tomatoes, anchovies, capers). Al dente linguine was added to the pan to absorb the sauce. Showered with chopped Italian parsley, this was southern Italian cooking at its best. So, what’s the secret? Are there special jets bringing these good things to The City Different?
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