HUNGRY GERALD

There are few things better on a chilly, early Spring night at HG/BSK’s loft than “Fire Chicken.” Its origins are Korean but BSK makes it extraordinary with many creative touches. BSK cooked it for supper last night.  Super yummy!! Chicken thighs cooked in a sheet pan with a sofrito heavy on the most fiery Korean sauces. Yes, molto piccante!! BSK gentles the “Fire” by melting mozzarella on the top. Happily, there’s leftovers for lunch.

HG/BSK’s beautiful, brilliant, pregnant granddaughter, Arianna, is in Rhody for a week-long visit (Ari’s husband is in their Colorado home—guarding Mintern, The Wonder Cat).  Ari has a new hairstyle (bangs) and she looks spectacularly beautiful. It is glorious to have a happy and articulate woman with us. Female baby is due in June so there was a discussion of prospective names. None selected (we have time). Ari is staying with granddaughter Sofia in the Riverside, RI, family home. The women had supper in HG/BSK’s Central Falls, RI, loft. BSK made one of BSK’s specialties—salmon and tomato curry in a coconut milk broth. Served on a bed of basmati rice, it was super delicious. Condiments were chutney and chipotle aioli. Much cold white wine was drunk. Memorable meal. (HG was very lucky to dine with three of the world’s best women).

BSK’s fabulous ratatouille (better than any version in Paris) mixed with quinoa (HG’s favorite grain) . Crisp sauteed crab cakes from Fearless Fish, the splendid seafood shop in Providence. This was a happy marriage orchestrated by BSK in HG/BSK’s Central Falls, RI., loft. Two good things merged for a joyous supper—chipotle aioli gave the crab cakes a bit of welcome heat.

More than a half century ago HG was in New Orleans meeting with a PR client, a company that sold New Orleans food specialties by national mail order. As usual, we met over a four hour lunch where we consumed loads of fried oysters, blackened redfish and many N’Awlins good things. It was at one of those lunches that HG first tasted shrimp and grits—creamy grits covered in shrimp cooked in a sofrito of olive oil, garlic, tomatoes,onions, Cajun spices and tomatoes. Love at first bite. BSK became a shrimp and grits expert to appease HG’s addiction to this dish (cheaper than cocaine). Last night, HG/BSK’s Central Falls, RI, loft became a N’Awlins neighborhood as HG ate (with sublime pleasure) BSK’s version of this dish. Better than any restaurant. BSK is magic in the kitchen.