HUNGRY GERALD

Warm and happy in HG/BSK’s Central Falls, Rl, loft as snow continues to fall. BSK found some fresh okra at the supermarket so it was time for a large pot of gumbo (enough  for two jolly suppers). First supper was chicken gumbo and the following supper featured shrimp. HG made a fiery sauce of mayonnaise and Frank’s Hot Sauce. Both gumbos were delicious but HG preferred the shrimp. The sauce was a worthy addition.

Creative BSK mixed ground turkey, chopped onions, garlic, parsley and a variety of spices including cumin and pimenton into cigar shaped kefta. They were cooked  in a sheet pan to a crisp and juicy deliciousness. The big surprise was BSK;s sauce—a mix of sour cream, yogurt, a dash of olive oil, a squeeze of lemon juice—and an exuberant amount of Frank’s Hot Sauce. Molto picante and yummy. Great supper.

Wow!! The mammoth blizzard has hit Rhode Island and all is buried in snow. It’s a white, white world. However, all is comfortable in HG/BSK’s Central Falls loft. BSK’s culinary response has been outstanding—a big pot of picante, flavorful chili–served with. toppings of grated cheese, chopped onion, sliced avocado. Beer is the appropriate drink. Thankfully, there’s enough chili for two suppers. A bowl o’ red is happy food during snowtime.

New England weather is frigid but HG/BSK are warm and cozy in HG/BSK’s spacious Central Falls, RI, loft. BSK added to the warmth in a delicious supper. BSK cooked chopped chicken, golden beets, spinach, garlic and onions in a coconut milk broth and served it over a bed of rice.  Creamy. Hearty. Warming. Life is good when BSK creates wonders in the kitchen.            

Gourmet Dash ships an excellent pate de campagne. And that’s what HG had for lunch at HG/BSK’s  Central Falls, RI, loft.  Accompaniments were chunks of a baguette, French Maille Mustard and a glass of water enhanced by a splash of white wine  (midday alcohol is minimal). Not Paris. But, close.

Happily, this excellent seafood merchant is located in Seekonk, MA., just a quick drive from HG/BSK’s Central Falls, RI, loft. Tony’s is a fourth generation merchant and it’s HG/BSK’s source for very fresh fish and oysters (plus good salads). And, the prices are moderate. Yesterday, BSK bought some glistening fresh cod at Tony’s and made a sublime supper inspired by a trip to Barcelona years ago. BSK sauteed the cod filets  and cooked them in olive oil and fish broth with garlic, onions, cherry tomatoes and sliced potatoes. BSK made the dish picante with a dash of hot sauce. It was better than the version HG/BSK ate at Barcelona bars.

Winter weather calls for hearty, spicy meals. Though cozy in HG/BSK’s Central Falls, RI, loft, HG relishes the extra warmth provided by  BSK’s savory suppers. Last night, BSK made green chile pork stew and it was a comforting, slightly fiery wonder. The ingredients were chopped New Mexico moderately picante green chiles, chunks of pork, onions, garlic, peppers. These ingredients were browned in a pot with olive oil, dusted with masa flour, and then simmered for an hour in stock. BSK served the dish with grated cheese, avocado slices and warm soft tortillas. A Super Supper.

BSK sauteed a swordfish filet. BSK timing made the fish moist and juicy; it rested on a bed of rice and was smothered in tomato-onion-garlic sauce. A very tasty supper. Next time, BSK will  enhance the fish with a Sicilian Salmoriglio sauce. Another way to cook swordfish is to cut it in horizontal slices and give it a quick saute in olive oil, lemon juice, lemon zest and hot sauce. Tasty. If you are a barbecue devotee, cut the fish into kebab sized chunks and spear them like shish kebab. Brush them with olive oil and cook them over the coals for a few minutes. Serve with a mayonnaise-lemon juice-hot sauce dip. 

In homage to a New Year’s Dish HG previously posted about, BSK made a lentil stew for New Year’s Day supper.  Healthy dish. BSK cooked the lentils in chicken broth with loads of garlic, onions, carrots, parsley, herbs and plenty of spices. When done, BSK gave it a splash of olive oil and hot sauce –plus grinds of black pepper and sprinkles of sea salt. No traditional Italian sausage available so BSk used spicy Andouille sausage from Whole Foods. A tasty meal even though HG missed cotecino. Nonetheless, HG was cozy in HG/BSK’s Central Falls, RI, loft. 

HG/BSK’s remarkable daughter, Lesley, R adorned the holiday supper table at her and husband Massimo’s Riverside, RI, home with an extraordinary cheese—Wisconsin’s Rush Creek. Reserve.   This is now HG’s favorite cheese, When heated  the cheese is wonderfully smooth, silky, unctuous, fragrant— something like an oozing, very ripe brie or camembert (but much better). Last night at HG/BSK’s Central Falls, RI, loft, HG heated the cheese (generously provided by Lesley R.) and HG/BSK smeared it on chunks of baguette.  Accompanied with a good Pinot Noir, it was a voluptuous treat.