HUNGRY GERALD

How can HG describe last night’s green chile pork stew? Picante? Molto piccante?  Fire in the mouth?  It was the most fiery chili dish HG ever tasted. It also was delicious with a depth of flavor BSK always achieves with BSK’s  simmered stews and ragouts. HG calmed HG’s bowl with chopped onions and avocado—plus a big scoop of sour cream. HG managed to sit back at the dining table in the oceanfront Freeman/Riva family home on serene Prince Edward Island, enjoy the view of whitecaps and let warmth course through HG’s body on a chilly PEI night.  BSK used Hatch chiles in her tasty mix.  Most Hatch chiles are mild and mellow. But, some are like hot coals when cooked. BSK’s mix contained some super hot guys. Yes, Mexican pepper has some surprises. A favorite HG/BSk dish is a handful of small shishito peppers sauteed in olive oil and garlic (plus a dusting of parsley). HG/BSK were enjoying this dish at a Denver restaurant when BSK swallowed a super fiery pepper. The impact was severe and hit BSK on a neurological level. HG was poised to call emergency health care but BSK recovered after some tense moments. BSK now approaches peppers with necessary caution.