Q:
John, great (Boston Butt) recipe in the April 3rd column. I saw you
cooking pork on a rotisserie on your show. How about a recipe for cooking it in the oven?
And what cut of meat is used to make shredded pork? P.S. I plan to check out Peninsula
Fish Market for fresh fish soon. --
Anonymous E-mail A:
Folks, by far the best cut for shredded pork is the pork shoulder. It should
weigh from 4 to 6 pounds (bone-in). By comparison, a ham would weigh more like 20 pounds.
Use a fresh pork hind leg seasoned well with a dry rub. Triple-wrap it in tinfoil and
refrigerate for up for 2 days then put in a slow oven (275 degrees for 10 hours). This
requires slow cooking. The meat will shred easily - just add your favorite barbecue sauce
and enjoy.
Q: Dear John.
Thank you very much for the cookbook. I love mushrooms and look forward to trying out the
recipes I now have at hand. I also wanted to thank you for going to bat for free parking
for locals. I've considered myself a resident of "Monterey" for 20 years, but
because I live in Marina, I don't qualify for any of the current locals' discounts. |
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Based
on your notes, it is quite apparent that may locals do not frequent the wharf because of
the parking situation. Thanks again!
Cindy - MarinaA:
Cindy, this campaign started a month ago with my question and letters are still pouring
in. Jim Gilbert, president of the Fisherman's Wharf Association, told me a meeting is
taking place this very morning to establish the Wharf board of directors' strategy
regarding upcoming meetings with the city parking directors. Beginning today, I will
provide a weekly update on the progress of getting something done with the parking
situation. Let's see how long this takes to settle. I'll say it again - two hours free for
peninsula locals!
Readers: Not much
response from you on meatballs, so for the time being, plans for a meatball festival are
on hold. I did however receive a Mock
Meatballs Recipe from Anne Greene in Carmel. Someone please give it a try and let
me know how it turns out. For now, I'll stick with the meat version.
Makes 6 servings |
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5 eggs
1 cup shredded sharp cheddar cheese
½ cup cream-style cottage cheese
½ cup finely chopped onion
1 tsp. dried basil, crushed
½ tsp. salt
½ tsp. ground sage
2 cups herb-seasoned stuffing mix, crushed
1 cup finely chopped walnuts
8 oz. can tomato sauce
1 cup waterIn a mixing bowl,
beat together eggs, cheddar and cottage cheeses, onion, basil, salt and sage. Stir in
stuffing mix and nuts - mix well. Shape into 24 balls. Place in a 2-inch baking dish.
Combine tomato sauce with water and pour half over meatballs. Bake uncovered in 350-degree
oven for 35-40 minutes. Heat the remaining sauce and pass with the "meatballs."
Readers: A certain
well-respected Monterey attorney, let's call him "Andy," told me recently that
he is a fan and during the late-night showing of Monterey's Cookin' Pisto Style, is when
he starts "putting the moves" on his wife "Carol". Probably has
something to do with that show I did on oysters. Keep it up Andy! |
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