HG has never been a fan of outdoor dining. Too hot. Too cold. Too windy. Friendly to insects. And, the sun has a habit of getting directly in HG’s eyes. Food magazines are always filled with photos of folks having a jolly time at long tables outdoors while the barbecue performs smoky, culinary wonders. Parisians, usually sensible, if demanding, in terms of food, go nuts with joy at the possibility of eating on a restaurant terrace. They brave cold, dampness, auto fumes and beggars for this dubious delight. The only outdoor dining HG has ever enjoyed has been a feast of freshly shucked Malpeque or Colville Bay oysters served on the ocean-facing deck of HG/BSK’s Prince Edward Island home. However, here in New Mexico where HG/BSK reside for most of the year, BSK has managed to create an outdoor dining experience that even HG, a stubborn curmudgeon, must admit is a delight. BSK has strung dozens of tiny lights in the shade tree that grows on the HG/BSK brick floored terrace. The light is soft and conducive to wine drinking. The view is of Las Barrancas (reddish colored cliffs and mesas). So, it’s cocktails on the portale (long, low porch) and dinner on the terrace. A few nights ago the menu was a filet of wild salmon cooked medium rare on the barbecue; tiny Ratte potatoes; a salad of fresh greens dotted with gently sautéed buttery oyster mushrooms. HG concocted a sauce that went beautifully with the salmon and potatoes: Mayonnaise (Hellman’s, of course); olive oil; finely chopped fresh garlic; Maille Dijon Mustard; lemon juice and lemon zest; salt; pepper; tarragon from BSK’s herb garden. Manchego cheese and quince jam as a finale. Perfect meal. Perfect setting. Big time mind change for HG.
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