OUR STORY CONTINUES:

Previously, we found Captain Drochan hard at task berating the young crofter, Dirk who, full of insolence and bravado, was seeking a berth on the Merchant Ship, “Margo” bound for the sea lanes of the Spice Islands.  The young Gael could not box a compass, tie a sheepshank, or converse with respect, yet the old sea biscuit saw something of himself in this one…

The next day, young Dirk braced himself for another encounter with the volatile Drochan…he spotted him in mid stride of the elbow pivot that would take dram of whiskey from the table to his lips.  The old tavern, “The Pig” was well worn, and every wooden surface glowed with the patina of age.  There were handfuls of ruffians, gambling tars, flitting mice and the ubiquitous stench of body odor, rotting teeth, street dogs and horseshit.  One sigh of pleasure from the Captain’s amber pull, and Dirk made his move.  “Sir, I pray for another chance with you. I know my tongue is stupid and devoid of manner, but I have a strong back and willing heart to work my best for you, the crew and the voyage.  I did not mean to offend you, but as you have observed, my mind takes on an idiot’s will at times, despite my inner protests.

“Well, you had best take possession of your “idiot” and quickly before I have the pleasure of hurling you arse out of that finely paned window.  I should rather be interred within the bowels of a rotting pig then to admit one of your two club feet on my ship; and there you have the balance of it.

Neither would give further quarter.  The Captain was a well-seasoned adventurer who had tasted the brine of many an ocean, set foot on many strange yet beautiful paradiso and polished more than one or two native mahogany breasts.  Dirk was tall, hardened by pulling muck and peat from the Moors with a crude spade made from the shoulder plate of a Hart, but his wanderlust was insatiable.  The two men were like twigs of the same branch, grafted from different trees.

OKINI PAN ASIAN RESTAURANT & SUSHI BAR

Well here we go!  I discovered this gem in Harrisburg, PA 3402-3406 Walnut Street.  I was staying at the Wyndham Garden, did not feel like another smoky dinner at Gilligan’s (yes they allow smoking in the bar).  So, the hotel dude flipped me a few Chinese menus.  This one blew my hair straight back!  Okay: Chinese, several regional styles, Japanese (especially diverse rolls, katsu, tempura, teriyaki, hibachi, sashimi, appetizers and so on)…but here is where it gets interesting: Thai, Hawaiian, Indonesian, Malaysian, and so on.  Are you kidding me?  This menu is exceptional – I wish I could have ordered one of everything.  The accompanying sauces for the food I did order were extraordinary, and each one carefully composed, with attention to quality, freshness, authenticity and well, just real pride.  I had the following: the Royal Cuisine of Thailand’s signature appetizer: whole chicken wings, boned out and stuffed with ground shrimp, cellophane noodles, cilantro and spices, aka “Angle Wings” – how utterly fitting.  I also had the Thai Fish Cakes, ground fish, curry sauce, and Thai herbs and fried, along with a sweet chili dipping sauce.  Next up, Chicken Satay, marinated and grilled with a bright spicy peanut sauce; very most and tender, glistening with the glow of the brazier.  The main event was a brilliantly composed dish of udon noodles, with chicken and shrimp, floating delightfully in an aromatic bath of bell pepper, onion, scallion and black pepper sauce, hence, Black Pepper Udon.  Fantastic.  Please go there, pick up, or order delivery – free within 5 miles.  You will love it!. 

INTRO TO SHORT STORY

Please read this with a thick Robbie Burns burr at the back of your tongue!

I have always maintained ‘tis a high mark of a Man’s character to know full well when to keep his trap door shut when there is nothing clangin’ and bangin’ about inside but drivel.  And for you Sir, I beg you to refrain from any further comment, for your next utterance shall be deemed a slander against me and my Countrymen; that is if you dare to feel the fire of my wrath and the smart back of my hand that’s soon to follow.  Do not persist; you may consider the matter closed.

Reef Snapper – It’s what’s for Dinner!!

Ok, so the caption is “Reef Snapper” – BUT, this theme speaks to all of that delectable bounty that swims or crawls ‘neath the briny blue sea.  From myriad latitudes and longitudes straight on ‘till morning, we have come to love those invitingly oceanic culinary delights!  Whether shelled, invertebrate, or scaled, what is the attraction?  Can you image the first human to pluck a 10 lb lobster from the nearest tide pool – cracking tail from body with a resounding snap, shoving down meat and entrails into his throat like a starving Pleistocene Megladon happily tearing into a squirmy little dogfish.  From there we have Pilgrims, boiling he crap out of them for hours – tough enough for you now? Then finally somebody figured out how to actually cook a proper one.  The seascape is so immense that we need to limit our scope.  I think I’ll jot a few notes about the Caribbean ~ for me, familiar territory.  Let’s begin with Bermuda Fish Head Chowder! Fantastic, with parsley, thyme, spring chives, onions and, of course, a couple of nice cheeky Red Snapper heads.  The bones, cartilage, and meaty morsels and bits really reduce down and concentrate the flavor.  Very satisfying.  The Bahamian Fish Boil uses the same technique, a slow simmer, but a bit spicier.  Grouper is another favorite whether grilled, fried, smuddered (smothered), baked, broiled or pan fired.  Proceed to Grand Cayman for herb seasoned Marlin Steaks sautéed with a buttered rum ginger glaze. Everything is better with rum.  A leisurely sail over to Puerto Rico for Casuelita, slow simmered in an earthenware pot with herbs, lobster, shrimp, clams, any mild whitefish, fish stock and white wine. Oh yes, and eat outside on the beach and no shoes.  I’m thinking too about a tall icy Mojito to go with.  If you go to Jamaica – you can have aquacultured hybrid Tilapia or, more importantly, you can have a jerked Red Snapper, cooked over pimento wood, basted with a traditional jerk sauce kicked up just as you like, with Toots and the Maytals playing, Sangster’s rum flowing and all is well!  You gotta try Blackwell’s Rum (Black Gold) by founder Chris of the same name – he also started Island Records – need I say more?  Fundamentally, freshly caught, seafood treated with respect in the preparation and the execution, absolutely guarantees a great meal; combine that with the beauty of the beach and you “eat well” my friends.  Think about this: sea urchin, squid, razor clams, conch, mussels, flying fish and their roe…