HG’s Eccentric Taste Treats

November 26th, 2013 § 0 comments § permalink

HG’s go-to lunch (when HG isn’t eating sumptuously at El Parasol, Sopaipilla Factory, Tune Up Cafe, Shokho Cafe, Shibumi Ramenya, The Talin Market or any of the other good noshing places in the Santa Fe area) is a big bowl of Spicy Flavor Saymyang Ramen, a hearty Korean, instant-noodle soup. HG orders it by the carton from H-Mart, the Korean online grocer. Some weeks ago, HG learned that Korean immigrants in Los Angeles often served their hungry kids packaged ramen topped with slices of American cheese. Sounds strange but HG gave it a try with some aged cheddar and gouda. Really good. (Purists like SJ and Exquisite Maiko might turn up their noses but HG finds the cheesy addition yummy). HG also likes another bit of culinary eccentricity. The oldster often accompanies the remains of dinner red wine with peanut butter and peach (or mirabelle) jam on a few crisp Keebler’s Club Crackers. Oenophiles would be shocked.

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Calabacitas

November 24th, 2013 § 2 comments § permalink

Calabacitas is the vegetable dish BSK creates when that excellent home cook wants to give a Mexican flavor to a dinner of pork chops or grilled chicken. BSK heats olive oil and sautees zucchini, red peppers, corn, onions and garlic. This gets a dusting of the magical, secret ingredient of all good kitchens — Goya Adobo powder. If the mood hits her, BSK will add (for a bit of heat and savory smokiness) a jolt of Spanish smoked paprika. A tip: BSK always uses Trader Joe’s frozen roasted corn niblets in cooked dishes. Fresh corn, while delicious off the cob, is wasted when cooked as part of a larger dish. If you want to forgo the chops and enjoy Calabacitas as a solo meal, here’s HG’s suggestion (nice while watching football or basketball on the TV): After the calabacitas is cooked, top it with lots of shredded Monterey Jack (or sharp cheddar cheese) and lower the heat until the cheese melts. Open a can of chipotle peppers and a jar of picante salsa. Warm tortillas. Tuck some calabacitas in the tortilla. Ramp up the heat with chipotles or salsa (or both). Mix up some Micheladas (Clamato and Corona beer served on ice with slices of lime in a salt rimmed glass). Roll up your tortilla and have fun. Go Broncos!!!

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Lynch And Takeuchi

November 22nd, 2013 § 0 comments § permalink

HG is very fond of many things Japanese. Foremost, HG adores his Japanese daughter-in-law, Exquisite Maiko, and HG/BSK’s enchanting half-Japanese grandchildren Haru and Teru. And, being an obsessive food nut, HG revels in the standard bearers of Japanese cuisine: sushi, sashimi, sake, tempura and ramen; in addition HG has been lucky to fall in love with the more obscure home-cooking side of Japanese fare through the culinary expertise of Exquisite Maiko. HG’s delight in things Japanese extends to architecture, furniture, wood-prints, calligraphy and much more. Recently, HG/BSK had the privilege of seeing a show of pottery by Bonnie Lynch in a sublime setting: the Galisteo (a town just south of Santa Fe) home of Japanese/American architect and master woodworker, Sam Takeuchi. Takeuchi has been working on his home’s interiors and gardens for seven years. He has combined some regional details (a door from a Mexican jail, for example) with seamless Japanese cabinetry in the most subtle finishes. Stone, brick, slabs of wood (reminiscent of Nakashima) all play a role in the deceptively simple, ethereally quiet interiors created by Takeuchi’s skill and imagination. Lynch’s pottery, many of which are fired to a near-transparent whiteness, were breathtaking in Takeuchi’s setting. HG/BSK are hopeful that an architectural photographer, who is sensitive and able, will someday photograph the Takeuchi home in order that its wonders reach an appreciative audience.

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Glorious Jacona

November 11th, 2013 § 0 comments § permalink

HG/BSK reflected on their good fortune at living in the Northern New Mexico neighborhood of Jacona after enjoying an innovative dinner at the home of Karen K., the distinguished film producer. Karen lives in Casa Barrancas, a cluster of homes — organized as condominiums — that dwell in the shadow of the Barrancas Cliffs. The homes exist just a few hundred yards from HG/BSK’s home. Casa Barrancas has an extraordinary artistic history. It is the former estate of Cady Wells (he purchased the land in 1935). Wells was a prominent member of the large group of artists (Georgia O’Keeffe is the best known, of course) who settled in the Santa Fe and Taos area of New Mexico during the 20’s and 30’s. Wells was a modernist and his work was compelling. (Google his work and be astounded). O’Keeffe felt that she and Wells were the best of the Southwestern artists. HG/BSK agree. Wells was an early appreciator of Santos, the carved religious figures of Hispanic New Mexicans. He left his collection of 250 Santos to the Museum of New Mexico which created a Department of Spanish Colonial Art to house them. Santos strongly influenced Wells’s series of spiritual paintings. Wells was a close friend, mentor and adviser to Martha Graham, the modern dancer and choreographer (She married dancer Erick Hawkins in the little chapel on the Casa Barrancas property). Architect John Gaw Meem worked with Wells to orient the buildings on the property outward to take advantage of views of the Barrancas (“badlands”), the colorful cliffs that have been carved into sculptured shapes by time and weather. (HG/BSK’s living room, bedroom and portales face the Barrancas, a source of great visual pleasure). Another person who left his stamp on Jacona is the architect Nathaniel Owings (Skidmore Owings Merrill). Owings purchased a considerable chunk of land in Jacona and he (and his talented wife) restored a number of historic adobe dwellings. HG/BSK’s home is on five acres Owings called “the orchard” (Lots of apple trees). His daughter built the main portion of HG/BSK/s home. Jacona remains a neighborhood with a wonderful mix of creative people (poets, novelists, photographers, painters, woodworkers, etc.), farmers and plain folks. And, in HG’s estimation, a very talented potter named BSK.

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Chicken Soup A La El Parasol

November 8th, 2013 § 0 comments § permalink

The motherly Mexican-American ladies behind the stoves at HG’s local hangout, El Parasol (on highway 285 in Pojoaque, north of Santa Fe), are cooking up the perfect antidote for chilly weather–arroz con pollo. Their version of the dish is a bowl of robust chicken soup enhanced with red chili. The bowl is crowded with chunks or tender, white meat chicken and plenty of toothsome rice. HG adds further punch to the dish with slices of fiery roast green chili and tops it all with chopped raw onion and Mexican oregano. Unlike most food at the restaurant, this dish isn’t accompanied by tortillas but by saltine crackers, apt companions.

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N.Y. System Hot Wieners At Home

November 7th, 2013 § 0 comments § permalink

Yes, the moment arrived: BSK could not dine last night (because of some annual medical check ups), so, HG ate alone. What to prepare? With the weather a bit chilly and HG feeling a touch lazy, it wass time to go to the pantry for an eccentric, marvelous treat — Olneyville N.Y. System Hot Wieners. These wieners are a Rhode Island regional treat only served at two Rhody locations–one in Providence and one in Cranston (other similar brands are, of course, served throughout Rhode Island). They are wieners covered in a spicy meat sauce and topped with chopped raw onions, celery salt and mustard. Thoughtful daughter Lesley R. sent HG a package of Olneyville’s spice mix alongside the frozen dogs. HG followed the directions on the package: Melt 1/2 cup shortening (HG used canola oil). Brown 1/2 finely chopped onion. Stir in two tablespoons spice mix. Crumble one pound of chopped beef into mixture. Simmer, covered, for one hour. Stir occasionally and mash with potato masher for a finer consistency. Yes, the recipe worked and HG downed four doggies with great pleasure. In Rhody, the natives wash down N.Y. Systems with milk mixed with coffee syrup (Lesley R. included a can of this syrup in her gift to HG) but HG chose to accompany dinner with some good Pilsener beer. Coffee milk will have to wait for another HG solo dinner.

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No Sleeping Under The Sombrero

November 1st, 2013 § 2 comments § permalink

HG grew up in a racist United States that denigrated Mexicans and African-Americans. (It was a country that wasn’t too enthusiastic about Jews either). In cartoons and cheap souvenir knick knacks, Mexicans were usually depicted leaning up against a cactus while sleeping under a giant sombrero. Super lazy, was the implication. (This mirrored the racist Uncle Ben, Aunt Jemima, Stepin Fetchit, watermelon eating “pickaninny” images that characterized the African-American population). For most of HG’s New York life there were few Mexicans in the city. There was one Mexican restaurant, the mediocre Xochitll, and no taquerias. When HG/BSK moved to Colorado they encountered hundreds of Mexican-Americans and illegal Mexican immigrants (plus scores of authentically Mexican and Tex-Mex eateries). Hardest working people HG/BSK ever observed. Gardening, auto repair, landscaping, painting, masonry were among the many skills of this population (not to mention lawyering, doctoring, teaching, etc.). And, wow, did they work hard. No pause for a sombrero snooze. One of the toughest manual jobs is roofing. Both roof construction and repair is work done under a blazing sun and/or sharp winds. Precarious footing. This was a virtual monopoly of recently arrived Mexicans. Of course, restaurants of all types were dependent on Mexicans. Outside of the chef, virtually the entire staff of most Colorado kitchens were Mexican (Restaurateur Daughter Victoria and her husband, chef Marc M., own three New York restaurants and couldn’t compete in that brutal arena without their talented Mexican crews). Now that HG/BSK live in New Mexico, they are immersed in a Hispanic and Mexican-American world. There are Hispanics that have lived in New Mexico for countless generations (including the descendants of Jews who fled Mexico during the Spanish Inquisition). The Governor of New Mexico is a Latina (HG doesn’t like her). The previous Governor was a Latino (liked by HG). HG/BSK’s Congressman is a Latino. There are more recently arrived Mexican-Americans. All seem to share a remarkable work ethic and unfailing courtesy. As far from that snoozing caricature as can be imagined.

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Mushroom Delight

October 30th, 2013 § 2 comments § permalink

HG/BSK are mushroom lovers and a favorite is the oyster mushroom sold at the Santa Fe Farmers Market. BSK uses a plentiful amount of these in BSK’s creative variation of David Tanis’ fresh and wild mushroom stew recipe (Tanis writes for the New York Times Wednesday Food & Wine section. HG/BSK are Tanis fans). In creating the mushroom stew, BSK adds dried porcini mushrooms, the broth in which they have been softened and some good chicken stock. BSK’s choice of a cultivated mushroom is the brown cremini. BSK is generous with her use of herbs–namely fresh sage, rosemary and tarragon. BSK makes life simple by purchasing a polenta loaf at Trader Joe’s. BSK browns slices of the polenta. Tops them with a ladle of mushroom stew. A dash of red pepper flakes. Accompanied by a fruity red wine and followed by a green salad and cheese, you’ve got a festive autumn dinner.

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You Snooze, You Lose

October 28th, 2013 § 0 comments § permalink

Yes, you’ve got to get to Mr. G’s stand in the Santa Fe Farmers Market early. Dawdle, and it’s too late. Eager buyers line up as soon as it’s open and greedily snap up all of Gary Gunderson’s incomparable organic produce. Multiple varieties of lettuce. The best frisee. Arugula. Scallions. Escarole. Radishes. Carrots. And, more. Much more. Gary and his lovely wife, Natasha, are HG/BSK’s neighbors and as HG enjoys a leisurely breakfast HG often spies Gary and Natasha (plus some farmhands) busily tending their meticulously organized farm. Always nice to lounge as others work hard. Recently, HG had some health tests and the geezer seems to be in reasonable shape (knock wood). Daughter Lesley R. claims that BSK’s insistence that HG eat plenty of fresh vegetables is making a difference. So, thanks Gary and Natasha. Your good stuff (plus plenty of extra virgin Sicilian oil) is a deposit in the bank of good health.

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Hot Stuff

October 24th, 2013 § 0 comments § permalink

Some like it hot. Some like it very hot. Some like it blazing. If you fall into one of these three categories get over to the Pojoaque Super Market on Highway 285 (about 15 minutes north of Santa Fe, New Mexico). This is a Native American-owned, plain folks grocery that happens to have one of the great collections of tongue-sizzling foods — Inside there is a veritable wall of hot sauces, salsas and fiery condiments. Plenty of smoky chipotles, stinging jalapenos and dried peppers of every variety. It was here that HG discovered Mrs. Renfro’s Jalapeno Green Salsa. The label says “Hot” but it is a civilized “Hot’, zesty and full of fresh flavor. There’s a picture of motherly Mrs. Renfro on the jar lid. A Texas lady, Mrs. Renfro and husband George began bottling sauces in 1940. No preservatives. Just natural goodness. HG likes a dolllop of it on soft scrambled eggs and on fried pork chops. For a special treat, HG pan broils a hamburger (using a fatty chuck). Tops it with melted muenster cheese and Mrs. Renfro’s magic substance. That’s how `we do it in the Land of Enchantment.

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