The hot shot columnists perhaps of NYT or WaPo can deep dive into the geopolitics of the whys and wherefores for the cozy threesome dinner at the Jean Georges. Reince Priebus, the Japanese hybrid car sounding fella, had to hang around in case needed to fill in any awkward silence. Both diners were still fresh from the blistering memories of their vicious attacks against each other.
I wanted to relax after the taxing elections and playfully take a lighthearted stab at the menu of this dinner.
My favorite would be the appetizers just as the Fox Appetizers I am so fond of as frequently reported here.
On that fateful night, the appetizer was young garlic soup with thyme and sauteed frog legs. Followed by diver scallops with caramelized cauliflower and a caper raisin emulsion.
The young garlic must be to ward off any evil spirits that might be lurking around the meeting. The thyme then to squash any lingering odor from the garlic. The frog legs obviously a badge of honor saluting the Frenchy imprint of the haute cuisine.
I am reminded we the populous Chinese dine on frog legs too. Not as an extravaganza dish but a parsimonious necessity of our large population to eat all parts of any creature that moves, swims, flies or hops.
The diver scallops conjured a vision of a young nubile lass wrapped scantily in a flowery sarong with her soft hair flowing in the wind on an exotic Pacific isle. Confidently biting on an over-sized dagger, she graciously plunged into the sea to dig up scallops.
Or are diver scallops just scallops that know how to dive?
Of course, with the choice of serving the insipid cauliflowers, caramel had to be smeared on them to provide the sweet and sticky flavor. This instantaneously connected my thoughts with the famously Chinese dish of sweet and sour pork balls.
The accompanying sliced cucumbers, pineapples, tomatoes with the pork fried in batter into balls (not pig's testicles as some may repulse at the weird animal parts we Chinese eat) are smeared with a sweet sauce coupled with a dash of pungent vinegar to produce the daring sourness.
Finally, the caper raisin emulsion must be the closest thing to a winery taste the guests could settle for, since Trump does not drink alcohol. All of these made for quite an appetizer.
Perhaps the main course and dessert can be covered another time as I am running out of it now.
A Secretary of State will come out of all this trouble?
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