HG Cooks

July 21st, 2020 § 0 comments

Yes, time for BSK to make way in the kitchen for HG and HG’s super-spicy Chinese and Korean dinner dishes. (BSK made a pot of fluffy sushi rice to accompany with some leftover for future congee). The Chinese dish was a lush melange of eggplant, onions, garlic, ginger enriched with soy sauce, oyster sauce, a bit of water, a discreet splash of maple syrup, an indiscreet amount of fiery Sambal Oelek (Yes, HG loves the blaze). The Korean dish was sliced pork bellies marinated in Korean hot pepper paste, Korean pepper flakes, ginger, garlic and sesame oil. Fried until crisp and lightly charred. Appreciative BSK suggested HG should expand HG’s repertoire of Asian treats. But, before that happens HG is thinking about a Choucroute with pale, veal based, “October” sausages, sauerkraut and PEI’s inimitable, mineral-rich potatoes. Much mustard and pickles on the side. Gahan’s wonderful local ale. Just waiting for a chilly Prince Edward Island night.

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