The Irish Riviera

August 26th, 2014 § 0 comments § permalink

Yes, that was New York’s Rockaway Beach in the 30’s, 40’s and 50’s–The Irish Riviera. The area between Beach 116th Street and 98th Street (the site of the Playland amusement park) was the summer home of hordes of working class Irish-Americans fleeing the steaming streets of New York. The neighborhood was called Irishtown and its center was Beach 102nd Street (Seaside Avenue). This was a street lined with Irish bars.The favorite of teenage HG and his pals and girlfriends was O’Gara’s Sligo House. Spacious, loud, raucous. Beer was 10 cents a glass. Live entertainment. Step dancers, Irish tenors and delightful comics singing satirical songs poking fun at the Irish (HG remembers a song which noted that the Irish were Egyptians long ago and built the Pyramids “because no one but an Irishman could carry all those bricks”). Housing for the Irish consisted of flimsy bungalows and ramshackle boarding houses. Air conditioning was non-existent. There was similar housing in the Edgemere and Arverne neighborhoods which were densely packed with working class Jews from New York. An HG friend who summered in an Edgemere bungalow said he learned the facts of life at an early age because there was no privacy in those surroundings. Said he: “I went to sleep to the sound of lusty, sunburned ladies having orgasms.” As one would suspect, the food sold along the Boardwalk in those proletarian Jewish neighborhoods was superior to anything available in Irishtown. The Jewish boardwalk sold garlicky kosher hot dogs slathered in hot mustard and kraut, knishes, frozen custard, corned beef and pastrami sandwiches and the famed “Takee Cup”. The Irish side consisted of low grade hot dogs (no sauerkraut, only insipid mustard and sickly sweet bottled relish). Gristly burgers on soggy rolls and greasy French fries. That was it. The emphasis was on perfectly chilled and perfectly drawn tap beer. Despite the cliches abut the Irish, HG encountered little drunkenness. Just family guys who liked lots of brew. No gourmands. Of course, Rockaway is now becoming cool. Young Brooklyn hipsters have discovered Rockaway’s ocean joys and creative restaurants have opened. SJ has deejayed vintage reggae music at a number of Rockaway venues. HG’s pal Peter Hellman, the author/journalist/wine expert, has been a Rockaway pioneer for years. A dedicated surfer, Peter subwayed out to Rockaway’s waves for more than a decade before the Williamsburg young adventured into the surf.

rockaway-old

Geechie Boy Goodness

August 25th, 2014 § 0 comments § permalink

Cold winds and thunderstorms racing through Prince Edward Island this morning. Time for a comforting breakfast. And, what could be better than grits topped by softly scrambled eggs and Frank’s Thick Hot Sauce? Because of thoughtful and generous SJ, a bag of Geechie Boy Mills stone ground white grits was at hand. From Edisto Island, South Carolina, these grits are the real deal, infinitely superior than the bland stuff available at supermarkets. Geechie Mills is a farm-stand and traditional mill house and their grits have a sublime texture and the stone grinding (as opposed the industrial methods of milling which “cook” the corn through heat friction) preserves all the natural robust corn flavor. Eating this goodness from Geechie Boy made HG recall the time he spent on Edisto Island almost 70 years ago. Edisto is a barrier beach (very similar to HG/BSK’s beloved Fire Island) a short drive from Charleston. HG stayed in an oceanfront dune house (owned by HG’s late brother Bernard’s friend). HG retains some very pleasant culinary memories from that visit. A large African-American woman fried succulent fish in a spicy batter. This was served with grits and bacon gravy plus a side of collard greens enriched by smoky ham hocks. Young HG ate this savory food and drank sweet iced tea while watching whitecaps on the Atlantic Ocean. A fortunate fellow.

white_grits__54937.1404954634.1280.1280

The Return Of Blood Libel Claims

August 24th, 2014 § 0 comments § permalink

In a recent post, HG mentioned that Hamas spokesman Osama Hamdan stood by his statement that Jews had historically used blood from murdered non-Jewish children for making their matzos. Oddly, this ridiculous claim of blood libel (hearkening back to medieval anti-semitic insanity) drew little outcry from the determinedly anti-Israel European (and American) intelligentsia and left. Mused HG: How little have we progressed in 100 years. It was in 1913, in Kiev, Russia, that Menahem Mendel Beilis, father of five and superintendent in a brick factory, went on trial for the murder of 13-year-old Andre Yuschistky. Beilis, who had been kept in prison for two years before the trial, was accused of killing the boy with a knife in order to obtain blood for use in making ritual matzos. The accusation and trial sparked outrages against Jews throughout Russia. At the trial, a principal witness was a priest who was an alleged expert on the Talmud and Jewish ritual practices. His testimony was so blatantly fraudulent and incompetent that he was the object of courtroom laughter. The press in the United States and other western countries condemned the trial as an example of Russian anti-Jewish policies. Beilis was acquitted and moved to Palestine. He expressed gratitude to a number of non-Jewish Russians who supported him–namely detective Nicolas Krasovsky (who discovered the true murderers of Yuschistky) and the eloquent journalist Brazul-Brushkovsky. In later life, Beilis moved to New York where he died in 1934. He is buried in the Mt. Carmel Cemetery in Queens. HG’s father is buried there as well as the author Sholem Aleichem (whose work inspired ‘Fiddler on the Roof’) and Leo Frank, a Jew who was lynched in Georgia after a spurious murder trial. Some 4,000 people jammed the Eldridge Street Synagogue and surrounding street for the Beilis memorial service (SJ’s Deadly Dragon reggae headquarters is close to the Synagogue). Bernard Malamud loosely based his novel The Fixer (It won the Pulitzer Prize and the National Book Award) on the Beilis case. A work of imaginative fiction, the book angered Beilis’s descendants since the protagonist had little resemblance to the real life Beilis. Malamud’s letter of apology did not appease them.

10698

Hamas. The Jews. The New Left.

August 23rd, 2014 § 1 comment § permalink

One of the shocking aspects, to me, of the Hamas-Israel bloodshed, is the failure of the European intelligentsia and the young “new left” to condemn Hamas for their specifically anti-Jewish ideology (aside from their anti-Zionist ideology) and its cynical use of the suffering civilians of Gaza to gain world sympathy and support. Hamas is a dangerous, ideology-driven terrorist organization. Emory University Professor Deborah E. Lipstadt pointed out in a recent Op-ed piece in the New York Times: Besides calling for the destruction of Israel, “the Hamas charter contains reference to The Protocols of the Elders of Zion, a forgery by Czarist officers in 1903 and used by Hitler [and many other Anti-Semitic organizations] as Nazi propaganda. The [Hamas] charter accuses Jews of relying on secret societies to foment global economic and political disasters. It calls on adherents to prepare for ‘the next round with the Jews, the merchants of war.’ ” In addition, Hamas revives some of the oldest anti-Jewish libels. Writes Professor Lipstadt: “When a Hamas spokesman recently stood by his statement that Jews used the blood of non-Jewish children for their matzos, European elites were largely silent.” The plight of the civilian population of Gaza is frightful. While many Israelis sympathize (A recent headline in Haaretz, the Israeli English language newspaper read: “Images From Gaza Should Trouble Every Israeli.”), there are also many Israelis, furious at living with rocket fire, who call for more military ferocity. From my perspective, the people who do not overthrow a zealous government of ideologues eventually pay a terrible price in civilian death. The examples are many. The Germans under the dictatorship of Hitler. The Russians who died from famine, terror, purges and the gulags during the Stalin era. The suffering Chinese who had to endure Mao’s “Cultural Revolution.” I am not an Israeli apologist. I disagree with many Israeli policies and find many Israeli politicians opportunistic. But, I cannot condemn Israel’s violent response to Hamas’s terror attacks. Today’s conflict is not between Israel and the Palestinian people. It is a battle against Hamas terror. Unfortunately, as always, the innocent suffer.

Corn Chowder the BSK Way

August 20th, 2014 § 0 comments § permalink

Oh, happy days!! Sweet corn is in season and BSK has the source for the best ever. Every morning, in a shopping center parking lot in the town of Montague, Blum Farms parks a pick up truck laden with freshly picked corn. BSK makes a well-worth-it 20 minute drive from HG/BSK’s Prince Edward Island oceanfront home to grab a dozen or more ears before it all sells off (as it typically does by noon). The corn is sublime: yellow niblets so fresh that each kernel seems to explode with flavor and the sweetness of sugars that haven’t even dreamed of turning to starch. HG/BSK (plus family visitors) eat many ears slathered with butter and sea salt. Extra cooked ears are refrigerated and are used for many dishes including BSK’s sublime corn and clam chowder. Here’s how BSK does it: Lean bacon goes into a sauce pan and before it crisps chopped onions and diced potatoes are added. Salt and Aleppo pepper go into the the sauté as well as a splash of olive oil (if the bacon is very lean). Little neck clams are steamed in clam broth (the clam juice adds potency to the broth). Clams are removed when just barely open. Plucked out of the shells, they are cut in half (if using larger, tougher clams, BSK gives them a sturdy chop). The clam broth and a half cup of whole milk is poured into the deep sauce pan over the bacon-onion-potato mix and simmered until the mineral rich PEI spuds begin to soften. Some chopped thyme adds a nice herbal touch. Clams go into the pan with corn kernels from five ears of corn. When all is heated through the chowder is given a dusting of smoked Spanish paprika or Aleppo pepper (this is optional–favored by HG who likes spicy heat). The dish is a nice fusion of farm and sea, a good metaphor for Prince Edward Island itself.

photo-corn-full

Spinach – The Other Leafy, Green Treat

August 18th, 2014 § 0 comments § permalink

Kale seems to be the trendy, green, leafy vegetable of the moment but HG still prefers spinach. HG did not always love spinach. As a little fellow, HG expressed negative opinions regarding spinach. A believer in the nutritional value of the leafy, green wonder food, HG’s cunning Mom would enclose spinach in a mound of buttery, creamy mashed potatoes. She called the dish “buried treasure.” The romantic name — evoking pirates, the Spanish Main and wealth beyond imagination — convinced HG the vegetable was good stuff. These days HG associates spinach with many splendid restaurant dishes. Creamed spinach of sublime quality would accompany a thick cut of savory boiled tongue (plus a boiled potato and fiery English mustard) at Al Cooper’s Restaurant (long closed) in New York’s Garment Center. Creamed spinach was very good at Ben Benson’s Steak House (also closed) in midtown New York. Palm Restaurant (branches all over the country) serves whole leaf spinach sauteed in high-quality Italian olive oil and plenty of garlic with its steaks and hash browns. The Compound, in Santa Fe, flanks its Chicken Schnitzel in parsley caper sauce with some leaves of sautéed spinach. When HG lived in Colorado he lunched daily at 240 Union, the very good restaurant in Lakewood. The chef at the time, Matthew Franklin, would nest broiled or sautéed fish on a mound of spinach. There was always a plentiful amount of mashed potatoes. What made the dish sing was the abundance of melted butter. Cooking at home, HG likes to place a grilled paillard of chicken breast on some spinach cooked with oil, garlic and a tiny bit of nutmeg. A spinach risotto is a comforting dish as is a rice pilaf mixed with spinach. A very simple dish is some good tortelloni or ravioli plus spinach in steaming chicken broth. Popeye was right. Spinach makes muscle. Take that, Bluto!! Wham ! Bam ! Kazam !

Spinach_2337460b

The Heights of EM: Soba & Tempura

August 15th, 2014 § 0 comments § permalink

Exquisite Maiko, HG’s daughter in law, brings an arsenal of knife skills and Japanese flavors to the kitchen. Speed. Timing. Precision. These were all in evidence last night as EM prepared a soba and tempura feast. Typical of EM, the soba was presented on a platter in sightly individual whorls not in a big, ungainly clump. The soba went into individual bowls with broth and topped with finely chopped scallions. Wasabi and a citrusy Japanese pepper mix were on the table. On to the tempura: sole, cod, haddock, scallops, shrimp, mushrooms, sweet onion slices. All were dipped in EM’s special batter and received a brief cooking in hot oil. The result was, as usual, sublime. There is no tempura quite like EM’s. Spectacularly light and greaseless, every bit of seafood and vegetable flavor retained and enhanced. EM added an original tidbit: corn tempura. EM cut rectangles of corn kernels from some cold, cooked cobs and gave them the tempura treatment. Mouth heaven. The crispness and sweetness of the corn gave it a dessert like quality. Of course, this is a highly unfair meal. Tempura goes straight from the pan to the dish. No waiting. This means everyone is scaling the culinary heights while EM is in constant motion at the gas range. Only a momentary pause to snare a few chopsticks worth of food. Recognizing this inequity, sensitive husband SJ prepared some pre-dinner clams casino for EM (one of her favorite dishes). The only problem with EM’s cooking is that it dims the luster of HG’s favorite Japanese restaurants.

photo (4)

HG Post #1000: Alabama Chicken – a HG/SJ Collaboration

August 14th, 2014 § 0 comments § permalink

SJ introduced the assembled Freeman/Riva clans to Alabama White Sauce Chicken sandwiches last night. A wonder of a dish, just right for happy, informal family feasting. It was accompanied by lots of first of season hot buttered corn on the cob. As HG’s late Mom would say when she wanted to describe the ultimate in deliciousness: “Nu, nu, don’t ask!!” The chicken and corn were preceded by some “Kyoto” style, pickled mackerel sashimi. As previously reported, when Exquisite Maiko first arrived on Prince Edward Island, she picked up numerous fresh mackerel right from the fishing boats at Naufrage harbor. Some were eaten that first night with scallion and ginger, others were air-dried and salted for grilling and a portion were marinated and slightly pickled. They were equally delicious as first-night sashimi with the mackerel flavor intensified by the marinade and the texture gaining a firmer mouth-feel. But, the SJ chicken was the star; Here’s how SJ made the wondrous Alabama Chicken:

Okay, SJ here. This post, by the way, marks the 1000th HUNGRY GERALD post so it is rightfully a collaborative posting between HG and myself (I humbly “edit” HUNGRY GERALD and provide the illustrations to HG’s wonderful writing). Sooo….I first heard of Alabama White Sauce Chicken sandwiches in Saveur Magazine (complete with recipe). It sounded so delicious but oddly none of my friends from Alabama have ever been able to confirm that this dish is actually a part of Alabama’s culinary heritage. Whatever the case, it is a delicious sandwich and this is how I go about making it: spatchcock a chicken (or two) and cut into quarters. Mix a tablespoon each of salt, cumin, coriander, black pepper, garlic powder, celery seeds and a teaspoon of cayenne. Take half this mix and rub into the chickens — when done wrap in plastic and let sit in fridge for a couple of hours. Meanwhile, prepare the white sauce! Take 2 cups Hellman’s Mayo and mix the remainder of the spice mix into it. Then add a half cup of the STRONGEST white horseradish you can find and a quarter cup of apple cider vinegar. Add 2 tablespoons sugar. Mix it all up well. Divide the sauce in two dishes (one for basting the chicken and one for serving with the chicken) After about two hours take chicken out and let it come to room temperature. If you have a smoker, get it ready or if you have a bbq and can get some nice hickory or apple wood chips in there, do that! If you only have an oven, then…you know what, use that as it will still be great. Cook your chicken low and slow at about 225 degrees basting it every 30 minutes with your white sauce. After about 2 hours it should be ready. Shred the chicken discarding the bones (feel free to munch on the skin) and serve on a hamburger bun with dill pickle chips, cole slaw and a hefty dollop of the white sauce! Enjoy!

feature_alabama-chicken-sandwiches_1200x800_0

Wicked Treat

August 13th, 2014 § 0 comments § permalink

HG derived vicarious pleasure watching distinguished son-in-law Profesore Massimo R. devour a giant marrow bone at Prince Edward Island’s Terre Rouge bistro (yes, the generous Ufficiale gave HG a taste). Roasted marrow bones have long been served at old time Paris bistros. HG has relished them with a crusty baguette and a carafe of rough red wine in Left Bank rooms perfumed with Gauloise smoke. For years, the health police managed to have them banished from most American restaurants but, thankfully, marrow bones are making a comeback: In the mid 90s Fergus Henderson, the British chef and cookbook author served a dish at his St. John restaurant in London of roasted marrow bones with parsley and capers that was an immediate trend-setter and was soon replicated at New York restaurants like Prune and Blue Ribbon Bakery; now there is hardly a meat-centric New York menu without marrow bones. In older times, bone marrow found a elegant approach as a specialty of the old Oak Room in New York’s Plaza Hotel: A big scoop of bone marrow adorned braised celery which accompanied tournedos and potatoes soufflé. It was one of HG/BSK’s favorite meals. HG once had a very lusty steak, a pave, topped with almost a half inch of bone marrow at some long defunct bistro near the Place de Clichy. Memorable. Bone marrow is frowned upon by cardiologists because it is pure fat and cholesterol, a big time artery clogger. Wickedly delicious, however.

url-5

Gefilte Fish

August 12th, 2014 § 0 comments § permalink

HG misses a champion quality warm weather dish: the Gefilte Fish prepared by HG’s late Mom. Often maligned due the rubbery, jellied, mass produced version served from a jar on Jewish holidays, Gefilte Fish means “stuffed fish.” But, this is misleading. The Gefilte Fish that we have come to know consists of chopped freshwater fish combined with matzo meal, eggs, grated onion and white pepper. This forcemeat is formed into balls, poached in strong fish broth and served cold with the jellied broth and strong horseradish — essentially a Jewish quenelle. Egg bread (challah) is the appropriate accompaniment. Little HG often acted as Mom’s sous chef in the preparation of Gefilte Fish. HG grated onion and horse radish and tried not to inhale the pungent fumes or scrape his knuckles on the box grater. Removed the fish heads and bones from the fish stock and dumped them in the garbage can. HG’s Mom chopped four varieties of fish — carp, pike, whitefish and buffel. This last fish, buffel, was a mystery to little HG. Years later HG learned this was a reference to Buffalo Fish. Buffel was the Yiddish translation (or Yinglish). These days Buffalo Fish can only be found at fishmongers in New York’s Chinatown. HG’s Mom used a high proportion of carp. This gave her fish balls a richer flavor and a much darker color than most other versions. Carp is native to China and was brought to Europe in the 17th Century by Jewish traders (and others) working the silk routes. Jews began cultivating carp in special ponds and it quickly became a significant holiday dish in Eastern European homes both Jewish and Gentile. Its popularity spread and “Carpe a la Juive” (jellied carp prepared in the Jewish style) rated four entries in France’s encyclopedic Larousse Gatronomique. HG’s Mom often prepared it. Not an HG favorite. HG preferred her rich and velvety Gefilte Fish — a humble and delicious dish with a sullied reputation.

url-4

« Older Entries

Newer Entries »