February 11, 2002 Ask the Chef Article

February 11, 2002 ... Ask the Chef ... John Pisto

Q: Dear Chef Pisto, as a producer of your TV show, I always get asked by my family and friends, "Do you and the crew get to eat any of the food on the show?" You can only imagine the jealous looks I see on their faces when I respond, "Yes." (I love my job!)

I put together a top five list of my favorite recipes you prepared on the show:

#5 Pasta Capri - Available at Domenico’s (Ask for it, it’s not on the menu!).

#4 Monterey Bay Prawns and Abalone that you prepared for Julia Child (Extreme extravagance!).

#3 Candy Cap Mushroom Pasta (A subtle hint of maple syrup flavor from the mushroom is awesome and very unique).

#2 Alaskan Halibut (I liked because I caught the 300 pounder on our trip through Prince William Sound.)

#1 Rib Steak with Swiss chard prepared on your grill with Drew Nieporent as a guest (You have not had a steak until you try a Prime Grade steak) Maybe you could explain why meats graded USDA Prime are different from what you get at the supermarket?

I have also included a few recipes that even your dog Cody would not eat:

#4 Dried Pond Algae Chips in Kunming, China.

#3 Geoduck Clams - pronounced "goo-ee-duck" (The name says it all).

#2 Sal’s Pig’s Feet - Sal Balesteri was the only one who ate more than one!

And the number one thing that I could not handle: Pasta with squid ink prepared for Mario Andretti (Looked like motor oil from one of Mario’s cars).

You never know until you try things. Somebody had to eat the first artichoke! I know it will be good when we arrive on the set and I ask you, "What are you cookin’ today John?" and I see that glimmer in your eye…

Steve D. - Monterey

A: Gee Steevo, I though your favorite was the grilled chicken feet or the deep-fried giant grasshopper!

Q: Dear Chef Pisto, do you have a simple recipe for a sourdough starter? I saw one on TV using grapes but it looked complicated. Dixie L. - Seaside

A: The easy way is to call me and a friend of mine will give you some of his 50-year-old starter. He is a local opera singer with a voice from Heaven!

Readers: Two weeks ago in this food section, an article about sardines talked about cooking with canned sardines. Frankly, the recipes featured sure didn’t sound too good to me. I recently filmed some shows in Corsica where I prepared fried sardines - now that’s the way to do them! They were however, fresh sardines - there is a big difference.

I think my Pasta with Sardines Recipe is the most palatable of all when using canned sardines. Serves 2

10oz. can of sardines
Olive oil
3 cloves chopped garlic
1 cup chopped onions
half-cup fresh flat leaf Italian parsley, chopped
half-cup fresh basil (optional if no available)

1 can (1lb. 12 oz.) whole tomatoes - broken up
1 tsp. crushed red pepper
1 Tblsp. Sugar (not necessary if using vine-ripened tomatoes)

Half-pound of thin pasta

2 cups fresh grated Parmesan or Asiago cheese

Salt and fresh ground pepper to taste

Start the salted boiling water for pasta. Preheat a large frying pan with enough olive oil to cover the bottom of the pan, on high heat. Begin to cook the pasta following the directions on the package. In the frying pan, combine the garlic, onions, parsley, basil, red pepper and tomatoes and sauté a few minutes.

Lower the heat to medium, add the sardines and stir. Add the pasta directly into the Sardine/tomato sauce, stir to coat the pasta. Serve with freshly grated Parmesan or Asiago cheese.

At a recent luncheon for the world-famous gourmet group "Confrérie de la Chaîne des Rôtisseurs" I served my "Sardines and Pasta Sicilian Style." The way they ate, you’d think they were Italians! I love when people enjoy the food. This great combination of flavors - sardines, tomato sauce, raisins, pine nuts, fried breadcrumbs, fennel, hot pepper and ziti pasta, will soon be available at all my restaurants. Look for it!

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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