HUNGRY GERALD

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.

SJ, Exquisite Maiko and the dynamic duo, six year old Haru and four month old Teru, have joined HG and BSK on Prince Edward Island. Family fun. Much frolicking on the beach and in the sea. Sand castles, sand fortresses plus ambitious water works. And, of course, when Exquisite Maiko is present there is extraordinary food. Tempura is wonderful stuff but in Exquisite Maiko’s hands it verges on the sublime. Light. Greaseless. Crispy exteriors enclosing lush interiors. Slices of fresh haddock. Scallops from the waters off Nova Scotia. Shrimp. Whole cremini mushroom caps. Cauliflower and broccoli. EM served these delights with bowls of cold soba noodles in mentsuyu broth. The soba was topped with slivers of nori and chopped scallions. Very pungent horseradish and Japanese red pepper mix added some fire. How does EM do it? Just Far East magic.

Lambrusco is a lightly sparkling wine much identified with the Emilia Romagna region of Italy and the area’s robust cuisine. HG and BSK never drank much of it until son-in-law Profesore/Dottore Massimo R. introduced HG and BSK to it during their recent visit to Bologna. Now they are converts. Lambrusco is a very pleasant warm weather wine. It has a slight sparkle and should be drunk well chilled. Nice as an aperitif and good with spicy food. HG and BSK drink Le Grotte Lambrusco. Available at Trader Joe’s for six bucks a bottle. SJ also recommends the Bianco and Rosse Lambruscos produced by Lini 910 At $15 dollars a bottle they are one of life’s affordable joys.

SJ here.  As a dedicated hunter of all sorts of obscure, ethnic food treats, you learn to read the signs — the tells — of a great culinary experience: a line of taxicabs in front of Pakistani take-out, absolute unfamiliarity in English, a certain grittiness mixed with equal parts pride…the list goes on and I was fairly certain my ability to read those signs was infallible.  Well, pride is a bitch.  What comes up must go down, and so shall I share with you a cautionary tale of When Bad Food Happens To Good Food Hunters:

She had it all.  No English.  A mouth full of metal.  Enthusiasm. A kitchen made up of various coolers and snap lid trays hauled around in a red shopping cart.  I had noticed her for a week dishing out food for the Central American workers in the Chinese owned glass and vegetable wholesalers that line Broome Street.  I finally decided to make my move and pick up whatever it was she was dishing out.  She was thrilled.  With what little Spanish I possess I came to understand that she had a chicken stew, with a kind of bean soup and a side of mashed eggplant; and a dish of baccala which did not look appetizing.  Sure!  I thought.  $5 for this awesome meal served out of coolers in between glass cutting machines and a smiling Guatemalan wearing an shirt covered in hand drawn pentagrams and the names of Nordic Black Metal bands — AWESOME!  As she dished out the food, I had dreams of writing posts in Chowhound about the brilliance of the meal and how those posts would cause food lovers to wait on line for this incredible street food experience and how one day my hero Robert Sietsema would feast on her chicken and then search me out to thank me for this incredible culinary find and how then we would become best friends and go to Flushing and eat banquets of dumplings together and…..and….and then I tasted my meal.

If it were disgusting, wretched, horrific even — I would have been happier!  It would have been an experience I could boast about and say: Remember that time I had that crazy Central American special chicken that tasted of tires and old socks?  Unfortunately the Broome Street chicken was just not good in the most boring way.  The chicken was very dry and over-cooked.  The stew itself had no strong flavors.  The eggplant thing tasted of baby food and the bean soupy thing had no zing, no nothing!!!!  For all its gritty surroundings and strong, ethnic profile, the meal was as bland as something served up in a hospital. My secret, ethnic food vending lady turned out to be a Midwestern housewife in disguise.

The signs had proved wrong.  My arrogance was shattered.  My friendship with Robert Sietsema never happened.  It will take me some time to recover. Thanks Broome Street Chicken!

March was NCAA Final Four time and soon the NBA will start in with the playoffs. This is B-Ball heaven for HG which demands some serious marathon TV viewing. And, other than HG’s beloved son and B-Ball maven SJ, the best companion for watching hoops madness is a hearty plate of Posole A La HG. Here’s how you do it: Brown ground pork with a whole diced onion and four cloves of chopped garlic. Saute until the pork is evenly browned and the onions are starting to get transparent. Season with a healthy dusting of Goya Adobo powder and add a drained can of posole (white hominy) plus a can of magical RoTel Diced Tomato & Green Chili. Toss in some canned chipotle peppers (this will add heat and smokiness). A few pinches of dried Mexican oregano is a good idea. Heat some good chicken broth (HG likes Trader Joe’s Free Range Chicken Broth) and add it to the pork mixture. Add enough broth to bring the dish midway between a soup and a stew. If you want more heft, you can add a can of drained Goya Black Beans. Garnish with avocado slices, chopped raw onions or scallions, lime wedges, more chipotles and oregano to taste. HG likes to top his bowl with Fritos or Tom’s Corn Chips.To drink: Shots of tequila chased by Corona or Tecate beer topped with lime. Hoops Heaven.

James Naismith - Father of Basketball

SJ here. Last week a photograph of mine of a Chesapeake Bay Oyster topped with a slice of hard boiled egg caused HG such a wave of food envy that he was prompted to write a post about it (see An HG Sin: Food Envy) Well, as much as I love HG, I love to fan the embers of his Food Envy into a roaring fire. Soo….let me tell you a little about that oyster…

Last week, myself, my wife — the aptly named Exquisite Maiko — and our son decided to forsake our beloved NYC for a weekend in Baltimore. The drive down took only about 3 hours and along the way we stopped in Wilmington, Delaware at the Charcoal Pit for absolutely great hamburgers and milkshakes.

The Charcoal Pit is a Road Food classic — been there since the 1950s and still as popular as ever. Places like this often become parodies of themselves, existing in the squinty light of nostalgia — but the Pit avoids that trap by neither seeming cutesy nor precious and instead just serving up good, well made classic food at very reasonable prices.

The last time I had been in Baltimore I went to Obryckis in Fells Point for crabs. They were dumped right on the table onto butcher’s paper, and hammer in hand I demolished a number of these wonderful crustaceans steamed in a heady black-pepper seasoning. I was excited to return and excited for Exquisite Maiko to taste such a regional specialty. Alas, Obryckis has closed (note to all restaurants who close and have websites: MAKE BEING CLOSED THE FOCUS OF YOUR WEBSITE!!!) so we had to find an alternative. Now, not being from Baltimore and not really knowing a lot about the city, it can be hard separating out the tourist crap from something both authentic and authentically good. So, reading between the lines of numerous blog postings and Best Of Baltimore lists, we decided on a spot called Canton Dockside who seemed to be the spot for year-round crabs. Well, we got there and guess what…NO CRABS! Why? Because Canton Dockside gets their crabs in the off-season from Louisiana and this being Mardi Gras week all the Louisiana Crabbers were either too drunk to ship crabs or they wanted to keep all crabs within the state for Mardi Gras. Either way, we were thwarted but soothed ourselves with great broiled crab cakes (light on the mayonnaise and breadcrumbs), plump shrimps steamed with Old Bay Seasoning and a rather horrifying pretzel like thing smeared in cheese and crab dip (the less said about that last dish, the better!).

I also made a new friend in the Baltimore beer known as National Bohemian Beer or Natty Boh.

Extremely cold and extremely yummy!

The next day, we woke up early to take in some real touristy stuff (Huge Aquarium! Dolphin Show!) and get hungry in preparation for my focus — The covered markets of Baltimore. Since 1763, Baltimore has maintained a group of municipally owned covered markets that serve specific neighborhoods. There are seven markets remaining in Baltimore and the largest is the Lexington Market located right in the heart of Down Town. I had heard tell of some serious food happening at this Lexington Market so off we went. Well…I absolutely fell in love. Lexington market is an urban institution — while tourists like myself might pass through, the market is unadorned, gritty and absolutely true to itself.

This is the spot for discount groceries, cheap cell phone plans, butchers that specialize in the rough bits (chitterlings, hog maws, ham hocks, pig ears, fat back and more), fish mongers and stall upon stall of prepared foods — many of which hawk the fact that they accept CDC vouchers and food stamps. So what were in these stalls? Well, oddly, the majority seem to have been taken over by Chinese and Koreans who are serving up a mixture of cheap Chinese and soul food staples — beef and broccoli alongside stewed chicken and dumplings not to mention the happy guy I saw munching away on a scoop-full of pork fried rice accompanied by a bowl of Chitterlings doused with hot sauce.

There is no pretensions of regional food-ways purity here at the Lexington. Its cheap and good? Yes! Lots of fried chicken spots with a heavy focus on the livers, backs and gizzards — not something you see at KFC! Many sandwich spots selling (I think) Baltimore produced smoked meats — courtesy of its Polish and German immigrants. And, fruit salad — big containers of very fresh and very cheap fruit salad. Interestingly, I noticed that you could use your food stamps to buy fruit salad, fruit smoothies and groceries, but not a lot of the heavier prepared foods — I am imagining that this was a bid by the Health Department to influence healthier eating standards. And all the way in back — pretty much a separate enclave all to itself is Faidley’s Seafood.

Faidley’s is a working seafood market hawking the rather impressive bounty of the Chesapeake Bay and other southern water-ways, but they also have a raw bar and a simple lunch counter serving up hot foods. Well, I sidled up to the raw bar — packed with working people simply gorging on oysters and clams and plastic cups of Natty Boh — and ordered myself a half dozen “Prime” oysters. The oyster man was astonishing; as fast and precise a shucker as I have ever witnessed even while keeping up a running commentary as to whether or not (based on his emotional speech at her funeral) Kevin Costner and Whitney Houston ever had sex (Yes! we raw bar denizens agreed). I was asked, as the plate of fat, shimmery bivalves appeared before me, if I wanted an egg with my oysters. An egg? Madness!!! Nope. Just hit me with some lemon and a touch of hot sauce and I am good. Well I slurped those six down and they were cold, briny, firm with a touch of cucumber snap that I just love. Ahhh…The joy of a good oyster. Well, as I let out a sated breath I glanced at my neighbor, who was there with his girl, drinking beers and preparing his oysters with a slice of hard-boiled egg!!! Yes! He had a hard-boiled egg slicer and was layering the egg slices on top of his oysters with horseradish and hot sauce. This guy looked like a serious Baltimorean, so I had to ask if the egg was the Baltimore style? Oh yes he said. So, I had to give it a shot — six more with a boiled egg. Well, they brought them over, I peeled the egg, used the slicer and got to work. My new friend guided me — “You got the horse radish first, then you got to hit it with the black pepper…yeah that’s it, don’t be scared of the black pepper! Then squeeze that lemon right on top and lay that egg right right up on there. Yeah! Hit it with the hot sauce now!” — and then I was ready.

Wow! Oh boy was this a good thing. Somehow, the smoothness of a boiled egg blends with the brine of the oyster and the bite of hose-radish to create something unique that doesn’t distract from the very oysterness of the experience. While I probably won’t be putting hard-boiled eggs on my beloved Prince Edward Island oysters, the whole experience, the specificity of the place, the very real connections that you can make with strangers when you express interest in a local specialty put a giant smile on my face and made those oysters amongst the most special I have ever eaten. Exquisite Maiko (very pregnant at this point and simmering with jealousy that she could not eat an oyster) took in some crab cakes from the counter and pronounced them unbeatable.

Faidley's Crab Cake

So, if you ever find yourself in Baltimore, ignore the Yelp and Google and Yahoo reviews that describe the Lexington Market as being scary and sketchy and filled with drug addicts and homeless people and march your way in and have a chilled Chesapeake Bay oyster topped with hard boiled egg on me. Thank me later and tell HG about it as soon as you can!

It occurs to HG that HG possesses an intrinsically noble nature. However, even saintly HG is susceptible to a sin: Food envy. Yes, HG is wildly covetous of other people’s food adventures and experiences — HG’s own children and even his grandchildren are not immune from the focus of HG’s envious thoughts.

Two examples: SJ recently sent HG photos of succulent Chesapeake Bay oysters topped with slices of hard boiled egg that SJ ate at Baltimore’s Lexington Market. SJ said they were delicious. Oh, the injustice! HG has visited Baltimore many times and thought he sampled all of its crab and oyster delicacies but this dish eluded him. While drowning in bitter reflections about SJ and oysters, HG received a communication from Gifted Daughter Lesley R. who was weekending with her daughter SR in Paris. The duo were dining at a modest bistro, Le Comptoir Marguery, and Lesley R. reported that SR ate “the biggest Ile Flottante you ever saw.” Fury and envy, regrettably, filled HG’s being. Another injustice. Ile Flottante is HG’s favorite dessert, enjoyed many times at Stella and Le Vaudeville, two delightful Paris brasseries. Oddly, it is a desert item rarely seen on American menus. An Ile Flottante (floating island) is a simple affair: a meringue of softly whipped egg whites floating atop creme anglaise (cream custard) and decorated with a drizzle of caramelized sugar. The dessert (aslo known as “oeufs a la neige” or “eggs in snow”) is sublime. It is both light and sumptuous, the perfect conclusion to a meal. Of course, HG loves his children and grandchildren. But…..

SJ here. In the recent post Chicken Soup From a Mexican Mom, HG described a soup that had me twitching with envy. The soup HG ate was called Caldo Tilapena and it was a hearty Mexican dish, brimming with chicken and chipotle peppers and many good things. I had a similar soup once, years ago, when I was visiting a town called San Miguel De Allende a few hours south of Mexico City. This soup was tomato based, cut through with fresh herbs, poached chicken, strips of crunchy corn tortilla and topped with crumbly white queso Fresco and Mexican creme fraiche. I loved this soup. I had it in the late 80s and probably not a week has gone by where I don’t think back to it with a nod of appreciation and mumble under my breath…That was damn good soup.

I never had another soup like it until 1996 when I was living in Chicago and got hit with a tremendous cold — maybe it was a flu, even — whatever the case, I was miserable. My nose was raw, my ears hurt, a steady cough made my stomach muscles hurt, and a fluctuation in my body temp had me going from shakes to sweat in five minute intervals. Plus, I was hungry. So, I took my sad, sick body to Artuto’s — a fine 24 hour Mexican spot around the corner from my house that specialized in food from the Jalisco region. I ate there a lot so everyone knew me and were concerned by the sad state of my health. A suggestion was made and I was brought their Caldo Pollo: a HUGE, piping hot bowl filled with chicken, potatoes, carrots, yucca all in a very rich and very greasy chicken broth that REALLY tasted of chicken (you could just imagine that stock pot in Arturo’s kitchen slowly simmering for weeks on end being fed chicken scraps and bones all through the day). Served alongside was chopped onion, cilantro, limes and a stack of warm tortillas. Boy. I tell you, if you are sick and alone and meet a soup like that, it is akin to stepping off the orphan train into the arms of a true Mom goddess who will rest your head in her breast and let you sleep for a million years. The Arturo’s soup touched my soul, nestled it, loved it, warmed it and brought it back to health. A soup for the ages. A soup that I have pined for since I left Chicago.

Well, reading HG’s soup posting made me think back to those two soups, and not just think…but obsess. Here in NYC, I couldn’t just take off to New Mexico, or Chicago or Mexico for that matter, so I had to satisfy this craving on my own — and as it was a craving for all three soups, I decided I would take the best elements of each and create a monster of my own. So I read a bunch of recipes for Tortilla Soup both on-line and in Mark Bittman’s excellent cookbook: The Best Recipes In The World and then I thought to myself about what I liked about the two soups I remembered and the HG soup that I imagined and using those as a guideline I then created a really great soup that satisfied my craving absolutely. And I — kind and gentle and giving SJ that I am — will now share it with all of you:

SJ’s BIG BOWL OF HG INSPIRED CHICKEN-TORTILLA SOUP

First! Gather these ingredients:

1 onion (roughly minced)

6 cloves garlic (minced)

1 lb of chicken thighs

4 cups chicken stock (store bought is fine, but honestly make your own stock! It is easy, it makes you feel good about yourself and it is 100 times better than what you can buy)

10 soft corn tortillas cut into 1/4″ strips

1 can whole plum tomatoes

6 limes

2 Zucchinni

12 or so dried Red Chili Pods (mild) and 1 dried chipotle pepper (with stems cut off and stripped off seeds)

Start by simmering your dried chili & chipotle pods for about 20 minutes in 3 to 4 cups of water until they are pulpy and tender

While you are doing that begin frying up those strips of tortilla. If you have never made fresh tortilla chips before, well, time to learn because NOTHING, absolutely NOTHING will make friends, spouses and lovers think you are an amazing cook and super person and a sexy motherfucker like making fresh, hot tortilla chips and NOTHING, absolutely NOTHING is as easy as making fresh, hot tortilla chips. Biggest bang for your buck in the 21st Century. Here’s what your do: heat up about 4 to 5 tablespoons of canola oil in a wok, on high, for about five minutes. Cut round corn tortillas into quarters. Test the oil heat, by slipping a chip into the pan. If the oil furiously bubbles around the chip. Then you are good to go! Don’t overcrowd and cook to golden and drain on paper towels. So, using this method fry those tortilla strips in batches until they are golden. Instead of a wok use a big soup pot. When you are finished, pour out half the oil, return to heat and then add your onion and garlic. Cook until the onion and garlic are soft and just beginning to caramelize into golden yellow. Remove your peppers from the water and add to onions. Also add the can of tomatoes, the broth and 3/4 of the tortilla strips you prepared. Bring the whole thing to a gentle boil. When you have a moment before the boiling begins, put your chicken into the water that you cooked your peppers in, bring to simmer and cover. The chicken should take about 20 minutes to be ready.

While the chicken cooks add whatever seasonings (oregano, salt, white pepper, thyme) to your broth and then get your damn immersion blender out and go at it! Blend that soup until SMOOTH!!! When you are satisfied and the chicken is done, then you have to shred the hot chicken which is not fun at all, but do it under cold, running water and you should be protected. Add the shredded chicken to the broth alongside your zucchini which you have cut into quarters. Add the water that your chicken cooked in, the juice of all those limes and bring the whole thing to a lazy boil. If the soup seems too thick, then add water. Cook until the zucchini are ready. Taste, adjust for seasonings, and then serve the soup in a BIG bowl with chopped, fresh onion, cilantro, more limes for squeezing, the rest of the tortilla strips, Queso Fresco and avocado. If you like, you could add rice, chick peas or hominy to the soup to make it even MORE filling.

There it is. A great, delicious, healthy soup that will nurse you through any cold and keep you full and smiling no matter the season. Thanks HG for the inspiration.

An HG fan remarked: “Wow, HG, you really write brilliantly on dim sum and Japanese food.” HG must clarify (with pride): These posts were written by SJ, who is quite modest in identifying himself. Identity check: SJ is Jeremy Kent Freeman, son of HG and BSK. He is a reggae entrepreneur, barbecue expert, writer, husband of Exquisite Maiko and father of Adorable Haru. BSK, for the benefit of inquirers, is Beautiful Sharon Kent, HG’s wife of 48 years (49 in July). A versatile woman, BSK is a painter, potter, photographer and retired political/public relations strategist. And, a mighty fine cook. With infinite patience and compassion, SJ and BSK tolerate HG.

SJ here, back in NYC after a lovely winter holiday in New Mexico. Greeted by bone chillingly cold weather and to add insult to injury, a dead battery and a flat tire. If you have ever changed a tire while the eagle claws of a NYC winter wind clamp down on the tiniest patch of exposed flesh, then you can well imagine my sorry state when I arrived home for dinner.

Well, I have made one very, very smart choice and that was joining forces for life with the great Exquisite Maiko. For she, among her many many talents, knows how rejuvenate with a meal. And if anything can rejuvenate in the winter, it is what she welcomed me with, Onabe or Hot Pot. This is a simple dish really. You take stock — take the time to make homemade stock please as it makes an enormous difference — and kombu and boil it in a clay pot over an open flame (we use a portable gas grill). And then you just add stuff. Napa Cabbage, bean sprouts, marinated chicken, fish balls, shitake mushrooms, tofu, watercress, noodles and really any vegetable (except cucumbers and a few others!). Spoon out the steaming hot broth, add some ponzu sauce, some chili paste and pick out your favorite vegetables and proteins and dig in. The various vegetables and meat flavor the soup and the pure heat of the boiling broth could warm up one of those frozen Siberian mammoths in a matter of moments.

Onabe is the essence of Japanese home cooking – simple, delicious, healthy; a virtual translation of the concept of hearth and familial warmth into something edible. It is a bed rock favorite of the Sumo cuisine known as Chanko. And the best part is all that delicious broth does not go to waste. Tomorrow night the soup gets added to rice to make Ojiya, a sort of Japanese congee that is as heartwarming as it sounds. Normally Ojiya is made at the end of an Onabe meal — just add rice, a beaten egg and scallion and cover!

So, while the frost may fall in layers about my ears and the winds may whistle, I have the pleasures of Japanese Winter foods to look forward to — and that may just be worth whatever cold I have to face.

Onabe