HUNGRY GERALD

A lovely Easter/Passover vacation where HG spent delicious time with Son Jeremy and his family. SJ is one of nature’s originals. A unique sensibility that encompasses music, literature, food, family and many other things. HG is blessed to hang out with this remarkable guy. And, wow, wow, can SJ cook!! The other morning SJ sautéed shallots and combined them with buttery, softly scrambled eggs (with just a touch of sour cream folded into them). The perfect companions were British bangers (from Kaune’s Market) and English Muffins (plenty of butter in those nooks and crannies.). For the evening meal, SJ did pork ribs. Rubbed with his secret ingredients. Roasted in the oven at low temperature for a number of hours. Smoked in the gas barbecue with clippings from the HG/BSK apple trees. The result: Smoky, juicy, spicy, killer ribs. Yes, SJ is beloved by HG. SJ is a person of character. A caring father. A devoted husband. A person of taste, creativity and morality. HG blesses his loins (with some modest help from BSK) that brought this wonderful human being into this very imperfect world.

HG likes barbecued pork ribs. HG has consumed them in Texas, Georgia, North Carolina. HG has had great ribs in Memphis and SJ’s Brooklyn ribs. And, of course, HG has consumed many pounds in Chinese restaurants in New York and Vancouver. HG states that Exquisite Maiko’s ribs are a contender for the title of The Best. Spicy with an indefinable whiff of Japanese scent and flavor. No need for any sauce. Had them last night in PEI. EM marinated the ribs for two days in a mixture of sake, sesame oil, salt and pepper, ginger, garlic, marmalade, honey and an extraordinary secret — Gerber’s Baby Peach Puree. One would never guess. The Exquisite One served them with a big green salad and a very special side dish — edamame grilled in the oven with olive oil, sea salt and Japanese pepper. It was a Japanese version of ribs and beans, a dish HG often relished in Harlem during his college days. EM put nostalgia to rest. The EM version was infinitely better.

Nice day on the sunny and breezy Prince Edward Island beach. Appetites were well honed. In fact, La Famille HG/BSK was famished. Fortunately, SJ was in charge of cuisine. Wow. The guy really delivered. Earlier in the day SJ picked up some PEI Tamworth (a heritage breed pig) pork ribs from local butcher Lloyd’s Specialty Meats. SJ dry rubbed these racks of high quality pork ribs in brown sugar, cumin, adobo, garlic powder, all spice, thyme, chile powder and crushed chipotle peppers. He then slowly smoked them over white oak. It was the type of BBQ that reached the kind of flavor crescendo that HG had only encountered some years ago at Corky’s in Memphis. No sauce. Just fragrant, super spicy meat. Tennessee/Mississippi cooking at its best. SJ (on the previous day) had made some super chicken broth. Last night, BSK enhanced the broth with chopped kale,white beans and chunks of grilled Cajun sausage. The meal started with mozzarella bocconcini, kumatoes and basil doused in splendid olive oil. Lots of red wine and and a baguette from the talented baker at Cardigan Farmers Market. Yes. Life (if you measure it in culinary delight) can be very good.

It was a great party and Riverside, R.I. rocked. More than 60 people gathered to celebrate the graduation of granddaughters, Ms. A. and Ms. S.. There was lots of tangy sangria to drink and daughter LR provided guacamole, Caprese salad; the very best fusili salad; cumin and garlic flavored grilled chicken; chicken satay and other good things.

But, the stars with oak leaf cluster had to go to the Brooklyn Bombshells, SJ and Exquisite Maiko. Big Boss of Brooklyn Bar-Bee-Q SJ brought along his smoker and logs of white oak. There were ribs and pulled pork. HG is at a loss (almost) for words. SJ’s ribs had a kinship to the dry rubbed Memphis ribs served at Corky’s and other Tennessee establishments. But, better. Much better. SJ ribs had heat, spice, juice, tenderness. Incomparable. Big ribs. HG grabbed four before the crowd discovered the treat. The pulled pork? Juicy. Smoky. Just lush piggy that needed just a touch of SJ’s spicy sauce and LR’s cole slaw.

Maiko provided shrimp summer rolls A gossamer rice paper wrapper enclosed shrimp, ribbons of egg, slivers of carrot and Soba noodles. Thoughtful Maiko also provided a vegetarian version for the shrimp intolerant. She also made a rice noodle salad, Vegetables sliced into needle-like proportions. Shrimp. Maiko’s unique dressing.

A saintly guest provided HG’s favorite dessert: English Trifle. Fresh fruit, sponge cake and lots of whipped cream. The party brought graduation week to a lovely close. But, not quite.

The next night was Senior Prom for Ms. A. and photos revealed that she and escort looked like movie stars.

There’s a Yiddish word–“naches”. Naches is the pleasure one derives from the accomplishments of one’s children. Last week, HG and BSK bathed in a warm pool of naches.