Yogurt Sauce
Flounder on ice in the window.
Porgys are behind the flounder, silvery, and hump–backed… very
fresh. Cooking them will destroy them, those little porgys. I know
they're local but not too sure about the flounder—flounder caught
on Long Island are postage stamps.
Americans always order yogurt on the side; as if the thought of
yogurt poured all over ones meal is too dangerous. What if I don't
like my food drenched in yogurt? What then? Let’s be careful; put
the yogurt, red onions, and tahini sauce on the side and give me
a Diet Coke, please. If you're on a diet, then what are you doing
at a Greek restaurant where the last thing on the chef’s mind is
your diet? Get a glass of red wine and relax.
So I got all these great veggies. Falafel is fried chick peas, and
hummus is pureed chick peas. The Greeks really cornered the
market on what to do with chickpeas, and that's wonderful.
Chickpeas, the meat of the Mediterranean vegetable world. Bring
on the
chickpeas, yeah.
Americans keep the food on their plate separate. Meat over here,
french fries over there, blob of ketchup over here, and corn over
there.
Now, herein lies the secret and use and function of yogurt sauce
and why you don't get it on the side: you see, yogurt is the sauce
that binds and combines and brings all the food on the plate
together like a family, a family of food that needs that one thing to
bring it all together.
Yogurt sauce.
© 2008 by Michael Domino
by Michael Domino
Mediterranean Snack Bar
Huntington NY
January 31 2OO8