In sports terms, HG has been “riding the bench” when it comes to cooking in HG/BSK’s Prince Edward Island kitchen. Witness last night’s fabulous dinner. It started with a dozen big Malpeque oysters (briny goodness). Visiting son-in-law, Massimo R. scrubbed the oysters and shucked them. (BSK usually does the scrubbing and HG shucks). This was followed by crisply fried hake fillets. Frying fish is HG’s specialty but BSK did it and it turned out better than HG’s efforts. (And, these were thick hake filets so real skill was needed to make the fish both juicy and crisp.) Summer magic arrived at the table: Blum’s sweet corn from Montague, PEI, possibly the world’s best food. Corn shucking is an HG job. Not last night. Massimo took over. As for gifted daughter, Lesley R., she acted as sous chef and cooked some exemplary haricot verts. Oh, my!! Nothing beats summer PEI locavore dining. (HG wasn’t totally useless. HG set the table. And, like the best bench players in the NBA, HG cheered on the team with a lip-smacking appreciation of their work.)
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