| Q:
Dear John, What is Oysters Casino, how do you prepare them and can you use clams? Anthony Kirsch – Carmel
A: I believe you mean "Clams Casino", Tony.
But I see no reason that you can't use oysters. Providing of course you use small to
medium sized oysters. Oysters that are too large have a tendency to gag you so, that being
said, there are many recipes and the only thing they have in common is bell pepper and
cooked bacon. Out of six recipes, I found this to be the best and can also be used for
scallops and mussels – why not?
The clams should be
small – 3/4 to 1-inch – much smaller than cherry stones. You have to try hard to
eat only 6.
Open clams to half shell and save
juice. Place calms, on the half shell, on baking dish and pour sieved clam juice over.
Place one teaspoon of Casino Butter (see below) on each clam and a one-inch square of
bacon over that.
Bake @ 400 degrees until bacon is
just eatable, basting calms while cooking. This is absolutely the best. |
|
| Casino Butter Recipe |
| 1
pound unsalted butter to stand until warm room temp. |
| 1
whole sweet red pepper |
| 1
whole green pepper, skin on, insides removed |
| 2
cloves garlic – index finger size or if you’re a garlic freak, thumb size |
| 1
large sprig Italian flat leaf parsley |
| 4
peeled shallots |
| zest
of one lemon |
| tablespoon
of horseradish |
| 1
shot of Worcestershire sauce and Tabasco |
| salt
and pepper to taste |
| Put
all ingredients, except butter, in a blender and reduce to liquid or as close as possible.
Next, stir into warm room temperature butter until thoroughly mixed. After all ingredients
are mixed, taste for salt and pepper – add as needed. Using lightly salted butter for
this just will not do. Place mixture in refrigerator to harden – if use is immediate
– or put in freezer if for future use. |
|
Q:
My husband and I were honored
to be dinner guests at John and Cheryl Pisto’s beautiful home in Monterey with our
mutual friends Tony and Barbara Ricciardi. Everything was extraordinary, but what I most
enjoyed was John’s wonderful eggplant parmigiana and was wondering if he would share
his recipe. Lynnie and Fran Menante – Reno, Nevada
A: Hi
Lynnie, It was sure fun to meet you folks. This eggplant recipe is without a doubt one
that I keep making at home over and over. The best thing is that it tastes better the day
after you make it. Eggplant sandwich anyone? Make a simple tomato sauce (use a bottled one
if you want – I don’t). Cut medium eggplant lengthwise in four slices, salt them
for 40 minutes. Rinse, put on a sheet pan, rub with olive oil and salt and pepper both
sides. Put in hot oven for 15 minutes or until light brown. Have ready fresh grated Romano
cheese and seasoned breadcrumbs. Start layering sauce, eggplant, sauce, cheese,
breadcrumbs. End up with 2 to 3 layers. Finish top with sauce, cheese and breadcrumbs.
Bake in 350 degree oven for 30 minutes, let cool a bit, slice and then keep your husband
Fran away from it or he’ll eat the whole thing – way to go Fannie boy! |
|
