There is always a can of green asparagus in BSK’s pantry. Observers are bemused. BSK is not a purist. The excellent cook makes good use of canned San Marzano tomatoes, canned Chinese water chestnuts and bamboo shoots; all of Goya canned beans; Portuguese canned sardines; Ortiz tuna. But, flavorless, mushy canned asparagus? A travesty, especially when the glorious vegetable is in season. Permit HG to solve the mystery: The juice from a can of asparagus is an essential ingredient in one of BSK’s favorite dishes: Shellfish in green sauce. Years ago, HG/BSK devoured many heaping bowls of this Spanish dish at the El Farol and El Charro restaurants in Greenwich Village. BSK’s sister, Noel, and husband Yossi M. were HG/BSK’s guests last night. Encouraged by BSK, they now reside on Prince Edward Island, a salubrious match. Agriculturists, livestock breeders and masters of the equestrian arts, they brought with them some wonders from their farm (strawberries and garlic scapes) plus a bottle of Canadian maple syrup vodka. (Now nestled in the freezer, it should be a super after dinner sip). For “supper” (That’s the evening meal in PEI, Lunch is “dinner”), BSK served clams, mussels and scallops in Spanish green sauce. (HG also boiled some shrimp. They went into the sauce separately, since BSK is allergic to crustaceans). BSK left the traditional recipe in New Mexico. That meant improvisation. BSK was a talented “improv” participant as an actress. Still has that talent in the kitchen. BSK’s “improv” of olive oil, parsley, garlic, onions, white wine, flour,clam juice, asparagus juice from two cans, dry sherry, created an extraordinary sauce. The shellfish and their juices further enriched the sauce. Then there was a unique BSK bit of magic. The tangy dish was served over Geechie Boy Grits. The grits soaked up every bit of the delectable sauce. Another BSK culinary triumph.
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