During HG’s New York days, HG would often order a sardine platter at delicatessens (when not in the mood for pastrami) and dairy restaurants (when not in the mood for kasha varnishkes). Did a reprise of that meal for dinner last night. Sardines. Sliced tomatoes. Sliced sweet onions. BSK gave the vegetables a hit of good olive oil and a bit of wine vinegar. The sardines got a shower of capers and a squeeze of lemon. What lifted the dish to higher realms were the sardines. Matiz Gallego sardines. These are Spanish sardines harvested off the coast of Galicia. Thick, meaty sardines bursting with flavor. HG drank Bass Ale with the meal and sopped up the juices with Whole Foods ciabatta (Cadiz sardines also came from WF). In New York, HG would accompany the sardines with Jewish rye bread, pumpernickel or bialys and pletzels (onion rolls). Drank Dr. Brown’s Cel-Ray Tonic (a Noo Yawk perversion).
