HUNGRY GERALD

In previous posts, HG noted that. when HG was a young journalist there was only one Mexican restaurant in New York—and it was terrible. HG discovered real Mexican tacos in a little hole in the wall eatery near First Avenue and 32nd Street. HG was intrigued and on a subsequent visit to close friend Peter. m (deceased) in Los Angeles HG asked Peter to steer HG to a good Mexican restaurant. Peter, no foodie, chose Taco Bell. HG, a Mexican food neophyte, found the chain’s tacos quite tasty. Since those days, a massive migration of Mexicans has caused an explosion of Mexican eateries (HG thinks they may outnumber hamburger joints). HG now opts for sophisticated (and pricey) Mexican cuisine (still opts for tacos and burritos upon occasion). Mexican restaurants are so prolific that Prince Edward Island (Canada’s Smallest Province where HG/BSK have a scenic family waterfront home ) now has three quite good Mexican restaurants. Pass the pico de gallo.

HG is very fond of hot dogs. Eating them at Nathan’s on the Coney Island oceanfront boardwalk was a windswept treat. Jewish delicatessens served tasty New York franks and “specials” (like a knockwurst). At home HG grilled Hebrew National hot dogs. When in an expansive mood, HG ordered Schaller & Weber franks (shop is a long time fixture of New York’s German Yorktown neighborhood–their weisswurst are exceptional). However, the best doggies HG ever ate was at an unlikely location–the hot dog stand in a corner of the New York Port Authority Bus Terminal on 8th Avenue. The combination of the heated roll, the fabulous pork/beef hot dog, the tangy sauerkraut and the pungent mustard was a fast food masterpiece. HG was a bus commuter from Montclair, NJ, for many decades, Coming and going, HG always devoured these morsels. BSK sometimes mused why HG was modest about supper portions. Port Authority hot dog appetizers took the edge off supper fressing.

What is the best thing to eat with a glass of icy vodka? The answer is “gribenes” (grieven). This is Yiddish for the crunchy bits of chicken skin left over as a by-product of rendering chicken fat aka schmaltz . The salty, crisp tidbit is incomparable. (HG’s beloved late Mom made the ultimate “gribenes”). They used to be for sale in New York Jewish delicatessens, They are now very hard to find. (New York old time Jewish treats are disappearing from NYC as the city becomes more cosmopolitan).

Talented son Jeremy left HG a big container of his smooth, tasty zucchini soup before he left Prince Edward Island for his family home in Tokyo (Jeremy shares his Japanese home with wife, Maiko; son Haru and daughter Teuru. Jeremy and Mako own and run the busy izakaya–Freeman Shokudo which serves the best pastrami ever). Brooklyn barbecue rules!! HG has J’s zucchini soup for lunch every day. Happiness in a bowl!!.

Sweet corn is flourishing as autumn rolls on at HG/BSK’s family waterfront home on the serene Canadian democracy of Prince Edward Island. BSK cooked some ears yesterday. HG/BSK ate the good stuff off the cobs. BSK shucked two ears and added them to a pot of simmering chicken broth, onions, leeks, PEI potatoes and garlic. Flavored with salt, pepper and pimenton. Savory addition was chopped lobster from the refrigerator. The result was a chowder that was heavenly. Great supper. (Garrison Keilor once mused if sweet corn is better than sex. H-m-m-?).

HG is very fond of kasha (buckwheat groats). It’s a robust grain–more satisfying than quinoa or couscous. Mixed with fried mushrooms, onions and garlic –accompanied by a bowl of sour cream–and enhanced by adding farfalle (butterfly) noodles–this is Kasha Varnishkes–a staple at New. York “dairy” restaurants like Ratner’s. This was (and is) a comforting dish beloved by HG. BSK served an exemplary bowl of this goodness to HG last night  and the old guy was transported. BSK found the kasha at a health food shop (superior to supermarket product). BSK toasted the kasha in beaten egg(adding the mushrooms, onions and garlic) The ingredients were simmered in chicken broth to a fluffy kasha texture,  Yums.  (Nostalgia: HG’s beloved late Mom would give the dish a generous. scoop. of chicken fat–Schmaltz ecstasy).

Another rainy (When will the sun make a comeback?) day on the moist Canadian democracy—Prince Edward Island. This is the site of HG/BSK’s (and family) waterfront home (stupendous sea views). September usually has great weather on PEI. Not this time– but HG is hopeful about the future. Nice to have autumn pleasures before heading back to Rhody. Meanwhile , HG delights in BSK’s cuisine. Today’s lunch was juicy hake mixed with  aglio e olio. HG gave it a splash of hot sauce.  Let it rain–BSK’s cooking keeps HG comfy and nutritiously deighted.

When HG was growing up there were three Winners (they made young HG happy and secure): FDR, Joe Louis and Notre Dame football teams These days, HG doesn’t know who the boxing champions are. Notre Dame, as usual, has a powerful football squad. HG will be watching them play Wisconsin tonight. Franklin D. Roosevelt, of blessed memory, is decades gone. What we have as a President is a nasty autocrat trying to demolish the American democracy. HG is fearful. Will the USA become a. fascist state.during HG’s lifetime? ( HG will be 97 in November). Woe. (Oy, vey!! as HG’s late, beloved Mom would groan.)

There are few dishes better than BSK’s “spatchcocked” chicken. BSK cuts out the backbone and gives the flattened bird a rubdown with oil, garlic and spices, BSK cooks it in a mature, seasoned cast iron pan (skin down).  BSK turns it often so the skin crisps and browns–and doesn’t burn. The result is a flavorful supper–a masterpiece of juiciness and crispiness.. Condiments were Dijon mustard and Indian chutney. Side dish was buttery yellow beans. As a special treat for HG, BSK baked a  PEI potato. HG gave it a big chunk of. butter and a sprinkle of kosher salt,  Oh, my!!  Blessings upon BSK. The Wonder Woman–as always–cooked the perfect meal. Drank a splendid red wine, As HG moves to 97 birthday Nov. 9, BSK keeps HG alive and adds much pleasure to HG’s days. Despite challenges, HG enjoys (thanks,, BSK) the family waterfront home on serene, democratic Prince Edward Island, Canada’s smallest province.

A few days ago, HG improvised a pasta dish. It was satisfying and appropriate for a windy, cold Prince Edward Island day. The fireplace kept HG/BSK’s  family waterfront home cozy. Sauteed chopped parsley, olive oil, onions, garlic, anchovies, capers, crushed tomatoes (half a can) with a bit of starchy pasta water. When through simmering, HG added al dente linguine and gave it a robust mix. It was topped with much parmesan and a sprinkle of chili flakes  (yes, HG relishes hot and spicy). HG doesn’t drink wine at lunch (makes HG drowsy) but made an exception –large glass of Pinot Noir. A happy (and alert) HG.