SJ is a masterful cook who creates dishes with many layers of flavor. Last night SJ defrosted bone-in-skin-on chicken thighs. Browned them in oil and then slowly braised them with roasted tomatoes, onions, peppers, garlic, white wine, spinach and herbs. The result was juicy chicken and a lush sauce that was used to enhance the side dish of orzo. A triumph. SJ tops HG as a fish fry expert. HG rolls fish fillets in a store bought breading mixture. SJ uses Japanese panko. SJ’s fish are crustier and devoid of any trace of oil. SJ also does a delightful amuse geule of zucchini florets and thin zucchini slices in a batter of flour, water, corn starch and parmesan. SJ learned how to make excellent omelets from his gifted Mom, BSK. One morning, SJ made a western omelet for son Handsome Haru. Chopped onion, green pepper, jalapeno and tomato. Quick saute. Savory omelet filling. On another morning, SJ made corn fritters that utilized the sweet corn kernels from the previous evening’s cobs. Crunchy goodness, Just enough binder to keep the fritters together without blunting the fresh corn taste. On this Prince Edward Island visit, SJ didn’t make his signature chicken gumbo, an HG favorite. Greedy HG will have to wait for next year.
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