HUNGRY GERALD

Some years ago, HG/BSK had a scenic loft (it overlooked the skyscrapers, mountains, sea) in the magical city of Vancouver, BC, Canada. Vancouver was the food city supreme—the best public market, fabulous Asian restaurants due to the large Chinese, Japanese, Indian, Malaysian, etc. population. Because of its Pacific Ocean location there was seafood galore—oysters, shrimp and other crustaceans, squid, fish (large variety). It was in Van that HG first tasted a favorite fish–John Dory. Don’t know where the name originated but it’s euphonious. Introduction to John Dory was at a stylish restaurant where it was served in a pool of lemon butter sauce, ethereal mashed potatoes and a mound of finely chopped spicy baby spinach. HG/BSK drank a dry chilled white wine from the Okanagan region and were ecstatic. Last night, BSK cooked a large filet of John Dory from Fearless Fish in Providence (also bought hake for another  night). BSK cooked the fish on a sheet pan—it rested on a bed of onions, garlic, pepper, tomatoes–all moistened with  fish broth and olive oil. No butter sauce for health and diet conscious BSK—just squeezes of lemon juice and coarsely ground black pepper. Sensational supper—butter wasn’t missed.                                                                                         

BSK is an international home chef. BSK delights HG at supper with dishes from Italy, France, Spain, China, Morocco, Japan and other nations. A favorite is Buldak ( Fire Chicken) from Korea. BSK marinates chicken thighs in a fiery sauce of gochujang, gochugaru, garlic, ginger, soy sauce, chiles and sesame oil. Using half of the sauce, BSK grills the chicken and then adds it (with the rest of the sauce) to a pan of boiling chicken stock. The chicken is simmered until it gets a delicious picante glaze. The pan is covered with mozzarella and placed under the broiler until the cheese melts. Served on a bed of rice and accompanied by pinot noir, this is a taste tingler supper. 

It’s cold here in Central Falls, RI,  the  city where HG/BSK enjoy life in a spacious (3,200 square feet) loft. Outside temperature is 9 degrees. Mighty chilly. Comfy in the loft. However, winter calls for a comfort supper—a steaming bowl of pasta. BSK cooked a lush bowl of  penne in a zucchini/bacon/ricotta sauce. Perfect dish for a freezing night.

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.