HUNGRY GERALD

HG/BSK rarely eat any red meat (an occasional lamb chop is an exception).Yes, some pork–chops and ground. Fish, crustaceans, shellfish, vegetables in all varieties, canned Goya beans; fish/chicken/vegetable broth –these are the basic ingredients of BSK cuisine. BSK rarely uses butter but relies on extra virgin Italian and Sicilian olive oil. BSK’s favorite edible is chicken and HG  lovingly teases BSK about this lust. Happily, BSK makes wonderful chicken dishes that are relished by HG. BSK relies on a score of creations but here are three of HG’s favorites. Spatchcoked chicken–first marinated in an oil/ lemon/spice mix and then roasted to a crisp skinned juicy lushness. Chicken thighs glazed with oil and garlic and then drizzled with honey before going in the oven.  A sweet, spicy treat. Poached balls of ground chicken floating in Greek Avgolemono soup. A modest squirt of sriracha gives it a bit of the heat HG craves. Last night, BSK topped a sheet pan with chicken thighs, sliced potatoes, chopped peppers, and scallions.  Eggplant was added and all was topped with a mixture of yogurt, harissa, olive oil and spices. BSK served it with a yogurt sauce. Delicious food accompanied by pinot noir from Oregon. Cluck-cluck-cluck, indeed.