Was it a French gourmand (or possibly just HG) who mused: “Dinner without an entree (appetizer) is like making love without foreplay” ? Yes, an appetizer is a good idea. But, it must be modest so as not to blunt ardor for the main event (okay, okay, that’s the end of the semi-naughty references). So, here are a few of HG’s favorite starters. Three chilled Colville Bay oysters on the half-shell. Spanish Piquillo peppers with a bit of fresh mozzarella/buratta drizzled in good olive oil and Maldon Smoked Sea Salt Flakes. A slice of Italian prosciutto with a ripe, fresh fig. A slice of Serrano ham on thin buttered bread. A dab of Alaskan salmon red caviar (best purchased online from Zabar’s) topped with creme fraiche on a buttered slice of lightly toasted Pepperidge Farm Thin White bread. A chunk of schmaltz herring (from Russ & Daughters) rolled in chopped onion and downed with a shot glass of icy vodka. Slice of smoked salmon (Nova Scotia or Scotland) with capers, olive oil and ground pepper. And, here’s a suggestion by HG for something you may not have tried: Cook a small bit of Angel Hair or Capellini pasta. Top it with a sauce made of olive oil, finely chopped raw garlic, a few sardines, a squeeze of tomato paste, coarse salt and plenty of ground black pepper. So good that you might be sorry you’re not having it as your main dish.
