BSK, a talented potter (among many other accomplishments and skills, both practical and artistic), has made a special pot for storing lemons, limes, oranges and avocados. Out of this wonderful artifice, BSK extracted an avocado, squeezed it and announced: “I’ve got some Vidalia onions. Let’s have an onion-avocado-orange salad.” HG is a passionate lover of sweet Vidalias. Combining them with ripe avocado slices and blood oranges is a heavenly marriage that HG first tasted in a Cuban restaurant in northern Manhattan. No, they did not use pricey Vidalias, but ordinary onions — delicious nonetheless. When eating at this unnamed restaurant, HG accompanied this salad with fried shrimp or flounder or “ropa vieja” (a type of Cuban pot roast) or sometimes a slice of chewy but flavorful rare steak. Obligatory was a big bowl of “Moros y Cristianos” (Moors and Christians, a colorful name for black beans and rice). So, for the mutual delight of HG and BSK, this meal was reproduced last night. HG sizzled a garlic rubbed flap steak in a trusty cast iron pan. (Flap steak is a butcher’s secret. Cheaper than a conventional sirloin and full of beefy flavor). A can of Goya black beans (the best) was warmed and served atop white rice (adorned with plenty of chopped, raw Vidalia and splashes of picante salsa). There was a bottle of Rosemount Austrailan Shiraz (big and fruity). Django Reinhardt (circa 1936) on the Bose. Joy.
