HUNGRY GERALD

BSK found a chicken thigh recipe–Hot honey and lime chicken thighs– suggested by NY Times food editor Sam Sifton.  BSK always has chicken thighs (Mostly with skin on) in the refrigerator. And, the other ingredients–salt, pepper, butter,honey, hot sauce, Spanish pimenton –are always at hand. BSK put the salted and peppered  chicken in a marinade of lime juice, garlic (Crushed in a garlic press), Spanish pimenton, many tablespoons of melted butter and a dash of Frank’s Hot Sauce. The chicken went into the oven on a sheet pan. At a midpoint of cooking, BSK mixed honey with the marinade and slathered the thighs with the mixture. When done the chicken skin was dark and  delightfully crisp and the thighs were juicy and lush. There was some spicy heat–but not overwhelming–a medley of textures and flavor. When served, the dish got a squeeze of lemon juice. Perfection. BSK accompanied the chicken with a platter of quinoa mixed with finely chopped baby spinach. Two chutneys on the table–one hot and one sweet–plus a bottle of robust Malbec. This was one of the best meals HG ever had, Thanks, BSK, the True Wonder Woman (BSK agrees that this is a keeper and promises repeats in the future).

After warm and sunny days at HG/BSK’s Prince Edward Island oceanfront home, weather took a drastic downturn—cold, rainy, and windy. Something warm and comforting was needed for chilly HG’s lunch. Hot soup was the answer. Gifted daughter Lesley R. has been on PEI helping to unpack and organize before returning to Rhody. She heated a can of healthy Amy’s Barley and Vegetable Soup and smoothed it with an immersion blender. Just what the old guy needed. Comfort!! There are other canned and jarred soups that are convenient and super tasty. Rao’s Italian Wedding Soup is the best. Very hearty. In a pinch, try Campbell’s chunky Chicken and Noodle Soup. Not bad. Whole Foods containers of fresh soups are a treat. Empress of all soups is BSK’s “Green Soup” (plus a good way to use over the hill refrigerator veggies).

O, it’s good to be in the serene joy of HG/BSK/LESLEY R.’ S Prince Edward Island summer paradise. One day drive from Rhode Island with BSK and Lesley R. driving. Toby, The Wonder Dog, and Pip, the intelligent and sensitive female pooch are civilized travelers.  Prince Edward Island is unique. Anxieties and worries melt away in the sun, sea breezes and serenity in the family oceanfront “cottage” (In Canada, that’s what they call a vacation home, no matter if it’s grand, monumental, modest or minimal). Lots of unpacking and making the “cottage” ready for occupancy. Meals were swiftly prepared and tasty.  Lesley made an excellent linguine and sardine pasta one night and followed it up with a cornucopia of local mussels in tangy sea broth served over spaghetti. Good New York restaurants always label their mussel dishes as “PEI”. Not surprising. They are the best mussels in the world and many thousands are farmed and harvested in St. Peter’s Bay, just a mile away from the “cottage.”.

Toffenetti was a big (1,000 seats) glittery restaurant that occupied the northwest corner of Broadway and 43rd Street in New York’s Times Square neighborhood. It was open all night and prices were modest. HG ate there often in HG’s teen and preteen ages. It was famed for the exuberant food descriptions on its menu. This how its ham dinner (ham, sweet potatoes, coleslaw) was described: “Hot Roasted Sugar Cured Ham–Hickory smoked. Delightful beyond expression. Forever luscious, mild and juicy.  Smoking gives the ham an elusive fragrance and flavor. The King of all hams.” HG ate this dish often. Cost less than two dollars. Spaghetti with meat sauce was, according to the menu, inspired by a dish served by Count Bonpensier of Bologna (h-m-m!). It cost a dollar and was insipid but filling. Did the food live up to the lyrical hype?  No, the ham dish was quite ordinary; however the prose-heavy eatery had a long run—1940-1970. 

During one of HG’s early visits to Paris, HG frequently dined at La Coupole, the large and venerable (founded in 1927) brasserie in Montparnasse. It had a wonderful art deco interior enhanced by touches from  artists. HG’s first meal at La  Coupole was a half dozen briny oysters followed by sole meuniere (with tiny boiled potatoes). Chocolate mousse for dessert. Yes, a perfect Parisian meal. Alas, the brasserie went downhill after being acquired by a chain. Since then, under various ownerships, it has had ups and downs. HG doesn’t know if it’s good anymore or just a tourist trap. One of La Coupole’s featured dishes was chicken curry. Even during the brasserie’s best period, the dish was terrible. HG recalled that curry this week after dining on BSK’s superlative chicken and cauliflower curry (the addition of cauliflower was BSK’s innovative tweak). Major Grey’s Chutney and Sambal Oelek on the table for taste enhancements. HG had two big helpings of the curry and was pleased there was enough left over for another dinner. And, it was even better the second night. 

Six year old HG was living in an Athens, Georgia boarding house. HG had left The Bronx with his Mom–she was aiding in the nursing of HG’s older brother, Bernard, who had a below the knee leg amputation after an accident in a barnstorming plane (Medications were primitive then. Today, his leg would be saved and the recovery would be rapid). A Black woman with a warm and soothing personality was in charge of the kitchen at the boarding house. Each day she served hungry HG. a breakfast of ham and eggs, grits and red eye gravy, biscuits with butter and honey, orange juice and milky coffee. (Fabulous breakfast that is deposited in HG’s memory bank 88 years later). This was HG’s first taste of grits and HG was hooked. When on the road, HG always stops at Waffle House for grits and eggs (Waffle and syrup with plentiful coffee). Fortunately, BSK is an ace grits cook (adding cream cheese to the grits as they cook, a useful trick BSK learned from gifted daughter, Lesley R.) Last night, BSK served HG a very tasty bowl of shrimp and grits, a delight from the South.

This has been the rainiest Spring in Rhode Island weather history. More rain today but, happily, it eased up in late afternoon. Skies turned steel grey and the temperature, while still cool, was comfortable. HG/BSK dined with their gifted daughter, Lesley R. and her brilliant husband, Profesore Massimo R.,at their Riverside, RI, home. Seated on their breezy deck with its stirring water views, all toasted the Professor for his recent honors (Massimo heads the Italian Studies program at Brown University). Massimo has received the Brown Presidential Faculty Award and Lecture (he gets a $5,000 stipend for the lecture). Deserved recognition for his many academic contributions. As usual, dinner indoors was a delight–ricotta and anchovies was one appetizer; the other was prosciutto wrapped around bread sticks– both yummy and perfect with Spritzes. Main dish was creamy asparagus pasta. This was followed by a dessert of warm fruit crumble topped with vanilla ice cream. Oh, what a pleasure it is to live near family. Making Central Falls HG/BSK’s home was a smart choice.

Mapo Tofu is HG’s favorite Chinese dish and HG always orders it when in a Chinese restaurant. The best versions are in New York’s Chinese neighborhoods–Chinatown in Manhattan, Flushing in Queens, Sunset Park in Brooklyn. Fortunately, It’s easy to make at home (BSK has the necessary expertise). The ingredients: Ground pork, spicy bean paste, tofu (preferably silken); chili oil, chicken broth, cornstarch to thicken the sauce. This is usually poured over and mixed with egg noodles or rice noodles. BSK made it last night and used buckwheat soba noodles–a good choice. A fruity Malbec accompanied HG’s favorite dish. Tillamook French Vanilla Ice Cream for dessert. An ecstasy meal for the old guy.

HG loves pastry. French breakfast is a croissant (or brioche or buttered baguette ) with coffee. Italians like it sweet–pastry with their coffee or double espresso. HG favors the Italian breakfast version. Lesley (HG/BSK’s gifted and generous daughter) dropped off a box of Spanish pastries at HG/BSKs’ Central Falls, RI, loft. Had a splendid, sweet, good thing this morning and a lush custard filled pastry for dessert last night after a BSK-created dinner of flounder steamed over chopped spinach and broccoli di rabe. The dish was served with a pot of fluffy rice. That means a lunch of BSK congee tomorrow. Yumarooney pastries, comforting congee. Much bliss for HG.

There are many descriptives that can be used for old HG (95 in November, hopefully). One is “well fed”. That’s because HG’s nutrition and enjoyment of lush dinners has become one of BSK’s responsibilities. Happily, no matter how busy or tired BSK is, the wonderful woman daily prepares a tasty breakfast for HG (Smoothie, yogurt enhanced by maple syrup, coffee, sometimes a slice of celestial Babka) and a lush, creative dinner (Fish, shrimp, chicken,pork and tofu; omelets, vegetable pastas–and more, much more). Last night was a good example. BSK sauteed juicy shrimp in a honey and hot pepper glaze–a tongue tingling taste of heat and sweet. This was served with creamy grits and gently steamed baby spinach. Wow!! BSK is also an expert sommelier so there was a bottle of lovely Washington State merlot to drink. Lucky, lucky HG.