HUNGRY GERALD

BSK’s “Green Sauce” enhances food. Great on pasta, chicken, beef, pork, etc.,etc. Last night BSK poured some over a platter of sea scallops and linguine.  BSK also added some chopped garlic and parsley; lemon juice and a discreet splash of olive oil. This was one of the great pasta dishes. So, what composes the “Green Sauce”? HG makes a guess that it involves a lot of parsley and other green herbs. Olive oil? Chicken stock? Garlic? Shallots? Have to check with BSK to get the definitive analysis. BSK has always stressed the importance of fresh, no preservatives, and no chemical ingredients foods. The big, juicy, sea scallops BSK procured at a favorite seafood shop lived up to these criteria and were delicious. Of course, BSK is expert at sauteeing scallops to a light brown exterior and a not quite raw interior. Perfectly done pasta. “Green Sauce”. Flavorful sea scallops. What did BSK produce? Superb dining marked by creativity and simplicity. And, wonderful cook BSK is svelte, soigne, chic. Fortunate HG.