HUNGRY GERALD

HG was always a sports fan. In HG’s very young days, HG listened to NFL games on the radio. The little fellow admired the players with tough guy names—Bronko Nagurski, Tuffy Leemans, Bulldog Turner, Bruiser Kinard, etc. HG gloried in the skills of Sammy Baugh, Don Hutson, Ward Cuff and Mel Hein. HG’s active imagination made the radio as compelling as TV. Basketball stars were Jewish (plus some tall gentiles). Baseball players were Anglo-Saxon (Many of Irish background plus a sprinkling of Italian-Americans). It was a white, white sports world. No Black Americans (except in boxing). Over the years, HG has welcomed the dominance of Black athletes. Yesteryear’s lily white teams would be overwhelmed  by today’s Black athletes (it would be laughable in the case of basketball which is a predominantly Black sport with the exception of some gifted Europeans). Football (college and professional) has a majority of Black players. For years the only position that was wholly White was quarterback. No more (Patrick Mahomes, Jayden Daniels (the Washington Commanders rookie sensation), Jalen Hurts, Lamar Jackson are champs). Baseball, since pioneer Jackie Robinson, has many North/South American/Caribbean Black players (and now, some Japanese). Even NHL hockey has a Black player. It is a more skilled, exciting sports world since the Black ascendancy.

Bell & Evans is the best chicken brand. No one tops it for juicy, flavorful chickens. Market Basket, a supermarket in nearby Attleboro, MA, carries a full line of B & E birds (as well as all Goya products plus good sushi and sashimi). BSK bought a package of B & E Lollipop Drumsticks. These little drumsticks are probably intended to be cooked as a meatier alternative to Buffalo Chicken Wings. BSK had another idea–chopped a melange of vegetables (yellow beets, broccolini, peppers, onions and garlic), placed the lollipops atop them in a baking pan; gave the ingredients a big hit of olive oil, lemon juice, cumin and other spices. Baked it to juicy perfection.  Another wondrous BSK supper—and enough leftovers for another supper..

HG eats well in HG/BSK’s Central Falls, RI, loft.  All credit goes to BSK, an inventive home cook who  creates delicious suppers handicapped old (95) HG can eat and enjoy.

When HG/BSK lived in New York and New Jersey, a cold weather staple was a steaming bowl of ground beef chili utilizing a Wick Fowler flavor mix. HG/BSK moved to Colorado and New Mexico 40 years ago, and BSK created many varieties (goodbye, Wick Fowler) of chili dishes–ranging  from traditional “bowl o’ red” to pork stews.  BSK’s efforts in Rhode Island (moved there two years ago) are aided by the wide range of Mexican spices, cheeses, frozen chilis, etc. available in Providence/Pawtucket supermarkets. Mexican immigration is the reason. Last night, the Central Falls, RI, streets were icy but all was warm and comfy in HG/BSK’s loft. Supper was BSK’s superlative pork green chili stew.  The ingredients: Pork butt cut into chunks; Hatch green chilis; onions, garlic, chicken broth, salt & pepper, cumin, tomatoes, potatoes, Mexican oregano, cilantro (stems and greens). The mix got a long simmer culminating in gustatory pleasure. No beer  and tequila (which are traditional) available, so HG/BSK drank red wine, a splendid substitute.

Yes, when the weather here in Central Falls, RI,  turns to snow, wind and freezing temperatures, it’s time for Pho, the delicious warming Vietnamese soup/stew. Thankfully, BSK is expert at cooking Pho (pronounced “Fuh”) and HG/BSK enjoyed big steaming bowls at HG/BSK’s loft. Drank Sangiovese red wine from Tuscany–a mellow supper in HG/BSK’s warm and comfy loft. Pho was on BSK’s mind because there was leftover chicken breast from a spatchcocked chicken supper.    BSK shredded the chicken, made rice noodles, added shaved carrots, heated Whole Foods Pho broth, sliced vegetables plus silken tofu (at the last minute), chopped cilantro and many spices. It was a thrifty and lush meal based on BSK’s “Waste Not. Want Not” approach to cuisine. HG watched the cold weather NFL playoff games and was convinced that Lamar Jackson is the all time best quarterback–better than Brady.

Chicken breasts have often been maligned—when cooked they have a tendency to become dry and tasteless. When that happens, BSK shreds the chicken and uses it in Vietnamese Pho or combines the shredded chicken with avocado, chili and salsa for a sprightly taco filling. A method of using the breasts is to cut them in horizontal slices and pound them into a thin shape. What you then have is a “Paillard’. When gently browned and cooked it is served with a squeeze of lemon juice and a few lettuce leaves. This was the favorite dish of diet conscious, fashionable New York “Ladies who lunch.” Today’s New York women watch the calories but dine more amply. (There was a chic lunch spot in Manhattan called Mortimer’s that specialized in the austere paillards. It’s been long closed). BSK made a pleasant chicken breast dinner for supper at HG/BSK’s Central Falls, RI., loft. Sliced the breasts horizontally into slightly thick paillards and sauteed them in white wine, onions, lemon juice and garlic. BSK served them with a braised veggie and a pot of quinoa. It was delicious. Chicken was juicy and the lusty amount of capers and lemon juice made it twinkle.

BSK’s Red Lentil Soup is HG’s favorite soup. It is sublimely satisfying—very delicious and very healthy. A steaming bowl, slices of buttered (or olive oil moistened) sourdough baguette, glass of red wine. This is the perfect lunch or dinner. It’s best on chilly winter days when it warms the body and mind. HG wrote a post about the wonder soup on a cold day a year ago. Well, it’s chilly today at HG/BSK’s Central Falls loft so glorious BSK made a big pot of the wonder soup for supper (and the next day’s lunch). The ingredients were red lentils (of course); roughly chopped carrots, onions, garlic, cilantro, tomato paste, cumin, turmeric, olive oil, dash of chili powder. Vegetables and aromatics were sautéed in olive oil. Hot chicken broth went into the pot with lentils and simmered until the lentils were done. Immersion blender pureed the mix and the juice from a whole lemon gave it a zing. The USA is fractured but HG/BSK take pleasure when HG/BSK can.

In BSK’s acting days, The Wonder Woman was very talented at improvisation (BSK starred in Columbus, Ohio, coffee shops improvising with another performer—“Thelonious Monkee”. ) This talent has carried over to tasty cuisine at HG/BSK’s Central Falls, RI., loft. Last night,  BSK rummaged around the fridge and pantry to create a hearty and yummy doubleheader dish. BSK chopped chicken thighs, onions, potatoes, garlic, spinach and parsley. The mix went into a roasting pan with plentiful chicken broth and BSK’s amalgam of herbs and spices. (BSK may have added a bit of tomato paste). HG/BSK ate this with lots of pico de gallo and drank Pinot Noir. Two most satisfying suppers. 

HG’s favorite New Yorker cartoon (It’s by Charles Barsotti):  Rigatoni is on the phone–“Fusilli, you  crazy bastard! How are you?” (always makes HG smile). Oddly, Fusilli is HG’s least favored pasta shape. Recognizing this, BSK never cooks Fusilli–opting for Penne or other tasty shapes. Last night, BSK made an exception– BSK found a bag of Fusilli in the pantry. Thrifty BSK recognized there was just enough for supper for two. So, HG/BSK had Fusilli in BSK’s delectable broccoli sauce—the best vegetable sauce ever.  Don’t know BSK’s secret but BSK purees the broccoli stems with chicken stock, herbs and spices. The florets are left whole to create a variety of textures. And, the Fusilli was adept in capturing the sauce and had a pleasant mouth feel. HG had a change of mind–cooked with a BSK sauce,  Fusilli can be a very good pasta choice.

If you are in Manhattan and desiring a cocktail, the two best places are the King Cole Bar in the St. Regis Hotel and the Bemelmans Room at the Carlyle Hotel. Be aware. The prices are up in the stratosphere. Cocktails are $20-24 at both places.  King Cole has very comfortable seating and is illuminated by a magnificent Maxfield Parrish mural of King Cole–“that merry old soul.”  Want a snack at King Cole? A bagel and Nova salmon is $34. Nice drink with it would be a Bloody Mary ($24).  It was invented there and is still called a “Red Snapper.” The Bemelmans Room is enhanced by a charming mural of Central Park vignettes by the inimitable Ludwig Bemelmans (he did the famed “Madeline” books and much art— plus novels, travel books,memoirs, etc.). Want a nosh? Oysters are $32 for six. Cheese plate is $36 and charcuterie plate is $42. Getting minimally tipsy at these places would bend your credit card.

BSK explored the refrigerator last night and found two leftover delicacies from New York’s landmark “appetizing store”—Russ & Daughters. The good things were sliced sable and red salmon caviar. White wine was poured and HG had a sumptuous supper at HG/BSK’s Central Falls, RI, loft. HG started with sable (squeeze of lemon and grinds of black pepper) on cream cheese covered thin slices of artisan bread. And then came a BSK masterpiece– a soft (“Baveuse” in French) two-egg omelete smothered in the caviar and sour cream. Celestial. BSK’s omelets are the best and when covered with caviar and sour cream bring HG back to New York’s Russian Tea Room in its yesteryear glory years.