A pleasing collaboration last night by HG and Exquisite Maiko. Well, not exactly an equal collaboration since EM did most of the work and Lesley R. added to the effort. HG’s major contribution was a rich and spicy dish of Japanese eggplant. It started by HG peeling five small eggplants. Tactfully, EM took over and peeled the eggplants with precision. Better than HG’s clumsy work. The peeled eggplants were cut into cubes and browned in Canola oil. Removed from the pan and replaced with chopped garlic and thinly sliced onion (Lesley R. did this prep work. Once more, HG bypassed tedious labor saving himself to soar in the lofty climes of creativity). When the onion/garlic mix cooked down sufficiently, HG returned the eggplant to the pan and added judicious amounts of Chinese oyster sauce and fiery chile garlic sauce; soy sauce, sugar and water. Simmered for ten minutes and then received a gilding of sesame oil and smoked black pepper. Powerful flavors. Lots of leftover rice in the refrigerator. EM gently fried it with eggs, garlic, shitake mushrooms and carrot slivers. The parade dish was EM’s sole. This is the way EM brings the fish to heavenly heights. First, EM fries thin slices of garlic and Japanese seaweed in vegetable oil. The crisp brown chips of garlic and seaweed shreds are removed (They will reappear to top the cooked fish). EM gives the sole filets a quick sauté in the flavored oil. Then HG adds sake to the pan, covers it and allows the fish to steam to tender perfection. This is all done with EM’s characteristic swift dexterity. The happy diners were presented with a lovely platter of two and a half pounds of sole lightly dotted with the garlic chips and seaweed. Ample bowls of fried rice and spicy eggplant. Plus, baby spinach steamed by EM, Green salad followed. A perfect summer meal.
It would seem that with 4-5 talented cooks on hand, that HG can relax and enjoy the food that arrives from the kitchen. By the way, tonight I am looking forward to Barilla Penne Pasta with homemade Marinara Sauce, diced tomatoes, garlic and olive oil cooked down and finished with fresh basil. Also lots of vodka. Can’y wait.
Yes, Charles, but HG likes to lend an experienced (if not expert) hand.