It’s raining today on Prince Edward Island but HG is watching a lovely sight. Daughter-in-law Exquisite Maiko is making many scores of dumplings stuffed with ground pork, cabbage, garlic, ginger, smoked daikon and scallions. They will be fried into bewitching tenderness as part of dinner tomorrow night. A professional chef in Tokyo, Maiko has incomparable knife skills and the Japanese ability to serve food that is not only delicious but looks beautiful on the plate. This was in evidence last night. Maiko had filleted, dried and “pickled” fresh caught mackerel (This is a junk fish on PEI. Fishermen give it away) in a marinade of vinegar, kelp, salt and sugar. Better than any pickled herring supplied by Zabar’s and Russ & Daughters (traditional New York smoked fish emporiums). It was topped with scallions and sliced sweet onion in a festoon of flavor. There was also a bowl of mackerel sashimi in yuzu, soy sauce and vinegar. Once more there was an attractive topping of scallions. HG drank glass after glass of sake SJ and Maiko had brought from Tokyo — a variety that SJ picked out for its pairing with oysters and other seafood. After this auspicious beginning there were warm dishes. Pork bellies fried by Maiko. PEI yellow beans and garlic scapes cooked by BSK and lush smashed potatoes, an SJ specialty. (SJ is a spud king. Makes great mashed potatoes and crisp potato latkes). An hour before dinner, Handsome Haru made icy Pina Coladas in a blender. Very refreshing on a warm day (and creator of a nice buzz when the glasses get a shot of rum). Since HG likes Pina Coladas as after dinner drinks, HG had some spicy Bloody Marys. If not tipsy, it was a very happy family group that sat around the dinner table.
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