| Readers:
When a call for help went out, boy did I get a response! Mills Brothers
Distributing - over 6,000 pounds of produce and fruit; Sysco Foods - over three tons of
rice, beans and food supplies (that's right, three tons!); Newport Meat Company - 600
pounds of meat products; Luce Meat Company - 700 pounds of meat and poultry; Baywood
Cellars - over ten cases of red wine; Berkeley Farms - 100 pounds of cheese, 10 gallons of
eggs; Pacific Harvest - 350 pounds of assorted seafood; Monterey Fish Company over 1 ton
of fish; and Dr. Tony Ricciardi - toothbrushes, tooth paste and medical supplies. Thank
you so much boys, God Bless America and, boys, I promise not to hit you so hard again. Q: The wife and I just went on a cruise to Alaska and got some smoked
salmon and wanted to know the best way to fix it. John Mungers - via e-mail |
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| A:
Is it hot smoked or cold
smoked? Hot smoked is done with brine and then in a smoker with over 100 degree heat. Cold
smoked is brined then smoked at 80 degrees or lower. For hot smoked, break off pieces and
eat with cold beer or toss with pasta, cream, vodka and fresh peas. If it's cold smoked
(this is the one you get on a bagel with cream cheese), place slices on a plate with
either capers, slivered onions and toast points or mustard vinaigrette and a māche salad
- this is great! Q:
John, a friend of ours gave us a whole
frozen abalone. Do you have any information on preparing and cooking it? We would
appreciate any information that you have. We enjoy your show and restaurants.
Manny & Sharon Mederos - via e-mail |
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| A: These can be tricky. First you trim off all the black
trim. Have someone with an electric slicer slice it for you about 1/8 to 1/4 of an inch
thick. The first cut (the part that the animal uses to actually hold on to the rock) is
some of the toughest meat in the world. I've seen this meat literally pull out the false
teeth of a person trying to bite through it. Next, with a mallet, carefully start pounding
the steaks until you feel the meat give. This can be a little messy and you must be
careful not to break up the meat. Next, dip in flour, then beaten egg, and finally cracker
meal. Using a cast iron pan with half butter and half peanut oil, fry at medium to
medium-high heat, just to the point where you see the release of milky juices. Do not
overcook it! Serve with lemon, white wine and a salad and that's it - good luck. |
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