HUNGRY GERALD

“Keep it simple, stupid.” That was the mantra that guided the communications strategy of one of Bill Clinton’s presidential campaigns. BSK follows the simplicity principle in BSK’s daily cooking. HG/BSK like to drink wine before and with dinner. (HG also likes a snifter of brandy, Limoncello or Sambuca after dinner). Following this regime at good restaurants results in a check of $200 plus for dinner a deux. This is too self indulgent so HG/BSK rarely dine out. The exception is lunch at modestly priced Sopapilla Factory and El Parasol (both in Pojoaque, 15 minute drive north of Santa Fe) and Saigon Cafe in Santa Fe. Invariably, dinner is at home. BSK cooks an array of simple dishes that satisfy and delight. Often, cunning BSK enhances these dishes with an unexpected and savory addition. Here’s a partial list of BSK dinner dishes. Pastas: Linguine with oil, garlic, anchovies, parsley, red pepper flakes. Penne with broccoli. Spaghetti with black olives, tomatoes, garlic and anchovies. Spaghetti with tomatoes and Italian canned tuna. Chicken: Marinated, spatchcocked chicken roasted in the oven. Chicken curry (from Vikram Vij’js recipe). Lamb: Pan broiled New Zealand lamb chops. Kefte (Middle Eastern cigar shaped burgers pan broiled or roasted in the oven). Beef: Pan broiled burgers served with fried onions or smothered in 505 Green Chile Sauce. Pan broiled New York strip steak (a rare indulgence). Soups: Sorrel soup (in summer). Green soup (a BSK invention of everything green in the refrigerator plus chicken stock, onions and herbs, all pureed into tasty all season soup). Fish and shellfish: Quickly sautéed sea scallops served over salad greens. Prince Edward Island Mussels steamed with clam broth, white wine, garlic, parsley, olive oil, onions, red pepper flakes. Pacific sole, dusted with fish fry, and quickly sautéed in Canola oil with a bit of butter. Pork: Mo Pu Tofu, a Chinese dish featuring ground pork and tofu. Thick Frenched pork chops dusted with Goya Adobo and pan broiled medium rare. Served with sautéed onions and peppers plus Goya Black Beans covered in chopped sweet onion and Mexican Crema. BSK’s repertoire contains many more simple good things. Main dishes are usually followed by green salad and cheese. Dessert: Trader Joe’s chocolate almond biscotti and Belgian-style butter almond cookies. Candles lighting the table. Flames dancing in the fireplace. Yo Yo Ma on the Bose. Dinner a deux at Chez HG/BSK is celestial.

HG/BSK were at the lovely St. Peters Harbor Beach (A.K.A. The Bad Boy Beach according to grandson Haru) yesterday. Powdery white sand. Towering sand dunes and beach grass tossed by the breezes. Would have been perfect except for broiling heat. Hottest day HG/BSK ever encountered on Prince Edward Island. Even a plunge in the cold surf couldn’t cool HG sufficiently. HG/BSK’s home on the Island’s northeast shore proved to be an oasis. Shade, insulation and architecture that places windows to strategically pick up breezes and ventilation from every direction. After showering, HG listened to Scarlatti concertos and sipped Pernod (Pernod with lots of ice, cold water and a dash of Angostura Bitters) while watching gulls and herons skim over the sea. HG/BSK then proceed to a leisurely, deeply satisfying hot weather meal. Savage Harbor oysters on the half shell with shallot/vinegar condiment; grilled oysters with a dab of butter and lemon; grilled local asparagus dressed with garlic, olive oil and sea salt. Main dish was a platter of simply dressed garden lettuce topped with gently browned sea scallops. Drank some cold Pinot Grigio and finished with glasses of Argentine Trapiche and slivers of Oka cheese. Delightful dining on a rare scorcher in PEI.

Lovely hour-and-a-half hike along the the sea shore. Did some wading and found the water surprisingly warm. Usually, Prince Edward Island’s ocean waters begin to warm in mid-July — it seems there is a very minor upside to climate change. The sea air and salt breezes sharpened appetites so HG/BSK settled down to some sumptuous dining. As a starter, BSK sauteed a half pound of fresh sea scallops (from the Nova Scotia shore) and served them over some lightly dressed butter lettuce. Then, clams posillipo, the classic Italian dish of cherrystone clams (BSK used a generous two dozen) steamed in a sofrito of tomatoes, chopped onion, garlic and parsley. BSK did a creative variation and showered the sofrito with lots of hot, smoked Spanish paprika. Great idea. This converted the dish into a super spicy dish with Spanish overtones. HG/BSK broke lots of toasted ciabatta in the mix. Hearty eating. Saved some sofrito and put in the freezer. Will thaw it in the future and poach some cod in the sauce. Should taste like Barcelona. HG will make a rough and ready rouille — mayonnaise and sriracha — and smear it on some toasted baguette. This will introduce a note of Marseilles. International fish fressing in the great, Canadian Maritimes.

Nova Scotia sea scallops, big, fresh, juicy and 12 bucks a pound are sold at fish markets throughout Prince Edward Island. This means one of the best sandwiches ever. BSK quickly cuts these scallops into manageable slices and gives them a very quick saute. Italian soft buns are cut and smeared with plenty of Hellman’s Mayonnaise. Sliced tomatoes. Frilly lettuce. One word description: Yum!!

HG loves scallops and eats them often since BSK is allergic to crustaceans (shrimp, lobster, crabs). Luckily, bivalves (oysters, clams, scallops) create no problem for the beautiful lady. BSK lustily indulges in all other sea creatures (with the exception of eels and Chinese jelly fish salad). The waters between Prince Edward Island and Nova Scotia contain superb sea scallops. BSK honors them in the kitchen by giving them a quick saute resulting in a crisp exterior and a lush, juicy interior. Last night BSK prepared two pounds of scallops flanked by steamed bok choy. Exquisite Maiko added to the festivities by preparing cold soba in mentsuyu broth. There were a host of toppings — slivers of egg crepes, scallions, cucumbers, nori, tomatoes, garlic scapes. Perfect summer dining.

The best scallops in the world are Nantucket Bay scallops. Unfortunately, the season is very short and when frozen these morsels quickly lose their flavor and texture. HG and BSK owned a Nantucket home many years ago. They had a friend, a Nantucket native (family had lived on that magic isle for countless generations). who often went scalloping. He once invited HG and BSK to enjoy his catch in the traditional Nantucket way — raw, straight from the shell, no seasoning. Unforgettable, tasty experience.