Saturday, January 30, 2021

Count von TwoThreeFour


 

Having slipped silently into my backyard time machine, I pressed forward to the 18th Century and found myself seated at a garden table with Count von TwoThreeFour, sipping a fragrant 1745 Chateau de Pew. He wasn’t that surprised to see me.  After introductions I began asking him depth defying questions, exploring the mind of this 18th Century scion.

 

Me, translated:  Count, I am so sorry you have to employ an interpreter, but my 18th Century Hungarian is as rusty as your wife’s chastity belt.

 

Count: Ha-ha-ha, ho-ho-ho.  Now I shall have you dismembered with the tools of my angry blacksmith.

 

Guards moved smartly in my direction.

 

Me:  I’m afraid there must be some mistake.  

 

I begged the interpreter to rapidly translate that phrase again?

 

Translator:  You said your Hungarian is as rusty as his wife’s chastity belt and she must be inclined to have too much whiskey!

 

Me:  No!  No! You misunderstood.   Tell him, what I said was my Hungarian host is as trustworthy as a his wife’s sagacity and then I held up my glass and asked for another belt of my host’s perfectly refined libation.

 

After a hasty reinterpretation, the shamefaced interpreter was dragged away by two hearty guards the size of water buffalos, carrying sabers of finely honed Damascus steel.  

 

Another, rather nervous interpreter was dragged across the lawn and plopped in a chair by the same guards, his face as sheepishly expressive as a dog being given a full syringe of wake-me-not.  His breeches appeared rather damp, the dark stain dripping down into his silk stockings.

 

Me:  What happened to the first interpreter?

 

New Interpreter:  He has become a unicorn.

 

Me:  You mean a eunuch?

 

New interpreter looks blank:  Is there a differencing? I am thinking not so far.

 

The third interpreter looked even more sheepish.

 

Me:  Another eunuch? 

 

Interpreter III:  Oh, no sir, only his babbling tongue was removed.  He will still be permitted to do the dance of the quivering snake. 

 

No doubt he is quivering already.

 

Me:  I hesitate to ask, but what do you do for entertainment, Count?

 

Count:  We have many diversions.  Droshky racing is my favorite.

 

Me:  You refer to the small carriages pulled by two stallions?

 

Count:  You certainly know your droshkies.

 

He spoke with a lisp so deep it sounded as if his tongue was permanently attached to a long string of rusty S-es, unlike the unfortunate second interpreter, who now had to rely on inspiration from a chattering chambermaid.

 

Count:  We used to race them through the fields of cabbage.

 

Me:  Didn’t the serfs complain?

 

Count:  Not after a few were taught a lesson which none survived.

 

He said it as if he’d told his gardener to mow the grass.

 

Count:  After that, the serfs organized a cheering section, lined up, waving flags and shouting at the tops of their lungs.  Oh, yes, the droshky races have become famous throughout the land!

 

Me:  Hate to change the subject.  What do you hear from Marcella, the Asiatic beauty?

 

Count:  She left me after the accident with the donkey.

 

I gave him my blank stare.

 

He shrugged his shoulders, as if to say, these things happen.

 

Count:  Under cover of darkness, she crept into the stables during the donkey’s breeding season.  A horrible accident.  Apparently, it was more than she could take. (he shrugged again) I didn’t think that was possible.

 

Anyway, she married the Grand Duke of Russo and raises Irish Wolfhounds.  Shears them like sheep and sells the wool.  If she’s having one of her moods, she also sells the meat and skins.

 

Several of her serfs escaped and joined our enthusiastic droshky cheering section.

 

Me:  Any other sporting events?

 

Count:  Oh yes, of course.  There’s the serf-flogging-and-quick-step wager, as well as the serf-racing-through-the-forest shooting event, and of course the divorce-or-die competition, and the race-you-to-the-guillotine-through-the-swamp competitive swim meet.  Last one in each heat gets the chop. That’s one of my personal favorites, topped off with who-got-the-poisoned-cup-of-Champagne after party.

 

Me:  Sounds like there’s the specter of death connecting these sports.

 

Count:  Certainly not.  There’s a nail-the-tail-on-the-braying donkey, drunk and blindfolded.  I get a kick out of that one.  Not to mention the guess-whose-daughter-I-shall- deflower-next extravaganza.  Last year, the parents of Zelda-the-Double Wide’s parents stood up, did a dosie-doe and offered a toast when she won.

 

Me:  What’s the next humorous event on the calendar?

 

Count:  I’ll have to check, but I’m thinking about a new one.  Perhaps, rope-the-nosey-interviewer-in-the-muck rodeo and accompanying tie-him-to-the-stake comedy roast.

 

Fortunately, my time machine was warmed up and ready.

Wednesday, January 20, 2021

Garden Street Bistro

 



Garden Street Restaurant, Fernandina Beach, Florida

 

 

A quick note:  If you’re not close to northeastern Florida, why read an article on a small restaurant in a town far from where you live?  Many reasons, not including the inspiring prose: Opening your eyes to small, bistros near you.  Ideas to expand your at-home kitchen repertoires.  Reasons to visit Fernandina well beyond the culinary. So jump right in and let your imagination fly!  Well, maybe a glass of wine or two, first.

 

 

Fernandina Beach, the major city on Amelia Island, has a motto:  This Is My Happy Place.  Hard to disagree.  When warmer weather arrives, so do the tourists, and not just for the fine beaches, but also for the pre-COVID-19 extravaganzas, such as the Concours d’Elegance (May 2021), a fabulous and expansive showing of classic and exotic and unbelievably expensive cars, the nationally known Shrimp Festival, and the Christmas time Charles Dickens Festival. Then there are other lesser affairs, including what I call the wine-shop-around, when businesses on Centre Street are open late and wine flows freely, and art nights, when galleries stay open late.


Concours d'Elegance

 

There are bookstores and restaurants with views of the ocean, so I wasn’t totally surprised to find a breakfast nook on 3rd street a few streets from the port.  What did surprise me was that the Garden Street Bistro (GSB) turned out to be a sans pareil breakfast treasure!



Yes, the GSB offers the usual eggs, bacon, toast, and pancakes, if that’s your bent.  But, they also showcase breakfasts that are taste-changing events.

 

My companion and I decided to ignore the usual, to scramble up the tree of adventure and catch a tasty view from a high culinary limb.  For me, it was the grits bowl and for my chicken fancying partner, it was Florentine chicken breast with pan-fried potatoes and a small bowl of well seasoned and lightly sautéed Brussels sprouts.



When you enter the GSB, check your prejudgments about breakfast and flavor at the door.  The Florentine chicken was well cooked and juicy, smothered with white cheese, wilted fresh spinach, and sautéed fresh tomatoes.

 

Don’t let me hear you say you don’t like Brussels sprouts until you’ve tasted these.  And don’t even whisper, “This ain’t no breakfast,” you chicken biscuit breakfast fanatics!

 

Best to shy away from the ‘usual,’ and treat ‘monotony’ as a mental disorder, especially when the GSB is nearby and standing ready to broaden your taste buds’ horizons.

 

But, by now my three faithful readers are whining. “How ‘bout the damn grits bowl??? That’s what I call breakfast!”  Well, in the case of the grits bowl at the GSB, you’re right and wrong.  Their version is a bow to tradition, like wearing a swimming suit to the pool, but adding a top hat and tails.  These grits are lightly cheesy, but with savory sausage gravy pooled in the middle, and decked out with scrambled eggs, bits of cheese and crumbled bacon on top, served in a bowl that could feed two or three, even if they were ravenous.



Ok, I’ve given my trusty three the bare bones, but what matters most is the taste.  Rest assured that when it comes to book reviews and recipes and restaurants, I do not write about things I don’t like.  I write about things that touch my foolishly romantic and hungry heart.

 

The owner and chef, Max Gonzales, hits every note, with verve and clarity.  Our breakfast was so generously delicious it registered on the culinary Richter scale.  

 

The atmosphere at Garden Street Bistro is quietly calming and the service is superb.  Our waitress knew exactly how to carefully serve the dishes and how to be chatty and informative when describing the menu, and how to back off and let us eat with the serenity we enjoy, interrupting only briefly to refill our mugs of steaming coffee.



The Garden Street Bistro is not just for breakfast and we must return to try their burgers and pizzas.  Meanwhile, I encourage having a napkin handy while you drool over their web site!

 

Garden Street Bistro

 

See, didn’t I tell you about giving free rein to your imagination??? I do not often lie and then it’s for the best of reasons.  Well, also for self-protection.







 

 

Sunday, January 10, 2021

My Almost Authentic Red Beans and Rice

 




My Almost Authentic Red Beans and Rice

 

Traditionally, I’m not traditional.  So, since it was a cold day and I felt like being creative in the kitchen and was hungry for Red Beans and Rice, without having to leave my warm and comfortable home, I scoured the pantry shelves, the refrig, and the vegetable bin. After that it was on to chopping and dicing and wondering what the hell am I doin’?

 

My path of ‘what if’ lead me to an ongoing silent conversation with the ingredients.  Are you worthy of my soup?  Do you have any spicy cousins?  Some nicely shaped vegetables that would add color and intrigue?  You know what I mean.  Something curvaceous, with a soupçon of Je ne sais quoi?  Surprise me with the mystery of temptation.  Oh, yes, do lead me on….

 

So on I sped down the dusty road of endless indecisions.  It may be that my version of Red Beans and Rice may draw the disapproval of New Orleans’ tastebuds, but my version is damn good! 

 

Much better than my previous attempt, the Red Bean.   Anyway, I’d guess Cajun mamas don’t follow strict recipes!  Why should I?

 

So here we go!  Grab yo-sef a bottle of Abita Beer and Laissez le bon temps rouler!

 

Red Beans and Rice

 

Ingredients

Dice the vegetables

2 stalks of celery

½ red bell pepper

½ green bell pepper

1 sweet onion

 

3 cloves of fresh garlic, peeled and thinly sliced

4 links of Andouille sausage, cut in rounds

2 strips of bacon, chopped

4 small pieces of Black Forest ham, or other smokey ham

2 cans of red kidney beans, drained and rinsed

1 can of black beans, drained and rinsed (I had only 2 cans of red kidney beans!)

4 cups chicken or vegetable broth










Serve with rice and Cuban Bread (see link at the bottom of the page)

 

Puttin’ It Together

 

Slosh some olive oil in a big pot, add the bacon and ham.  Add the sausage, mix well and continue to sauté until the sausage is beginning to brown.  Now toss in the vegetables and garlic and gently sauté until the vegetables soften




Add the beans and the vegetable or chicken broth.  It’s going to look soupy, but it will thicken as you allow it to simmer with the lid off.



It was still not thick enough for me, so I used an immersion blender to thicken it up a bit.  You could also use a handheld mixer. Your only object is to bust up some beans.



Get it too thick?  Add a little more broth.

 

Spoon it up!  Drop some rice on top!  Put on some Zydeco!  You in fer a treat!  

 

I served it with Cuban bread.  The link to my Cuban bread recipe is below:

 

Easy Cuban Bread Recipe