Sometimes HG/BSK break classic culinary rules and enjoy a dinner folks may think odd. Last night, for example. With a pleasant cocktail in hand (tequila, dry vermouth and lemon juice), HG shucked and devoured some Malpeque oysters (BSK drank pinot grigio on the rocks). HG switched to the white wine for the second course of softshell clams dunked in broth and melted butter. For the main dish of sweet potatoes, both HG and BSK switched to a robust Argentine Malbec. BSK’s sweet potatoes are peeled, sliced into batons and baked to a crisp with olive oil, garlic and herbs. That’s the way BSK likes them. Meanwhile, for HG a big (scrubbed but not peeled) sweet potato baked in the oven for more than an hour. The result was a soft, lush sweet potato. HG sliced it open and added butter, sea salt and ground pepper. Celestial. Brought back memories of the sweet potatoes sold on Bronx streets when HG grew up during the Great Depression. Glad that sweet potatoes are a popular street food in Japanese cities.
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