September 4, 2002 Ask the Chef Article

September 4, 2002 ... Ask the Chef ... John Pisto

Readers: Let me tell you about the best sandwich on the peninsula. Have you ever craved a certain sandwich? Well, I do - every once in a while, something triggers this taste thing. I start salivating and I know it is time to go to Marina to a little known authentic German deli called "Mecca" (384-7821, 215 N. Reservation Rd). The sandwich is a veal bratwurst with German hot mustard, sauerkraut and a special cheese all on a hot crispy bun. Folks, I'm telling you it is the best all time sandwich! I usually call the girls, Ursula or Toni and tell them to make them up because I'm on my way. They are piping hot and the first half usually burns my lips, but I usually enjoy the second half without injury. Keep it up girls!

Q: This question has nothing to do with your restaurants but was brought up in my science class and at home. My mom told me that in Monterey, California there are no bugs. I don't see how this is possible but is this true?

Buttercup - Denver, Colorado

A: What do you mean no bugs? Those little critters are all over the place. Just get on your hands and knees and start looking. When you find them, here are some great recipes for you to try in your classroom. These are straight from Fiji where, by this time next week, we will be filming shows for next season's Monterey's Cookin'.

Mealworm chocolate chip cookies; stir-fried crickets with curry over rice; or just plain deep-fried bugs. This last one sounds great: Heat up some grease. When it sizzles, put in some bugs. Cook until crisp then lay out on paper towels to drain. Eat with your favorite condiments (like maybe Chateau Lafite?). This reminds me of the time we were in Thailand. On the street corner they were deep-frying giant grasshoppers about three inches long. They were cooked to order and tasted great - crunchy, salty, slightly sweet - a bit like softshell crabs. Only bad thing was the little razors along the legs that kept getting stuck between my teeth.

Q: Dear Chef John, Why are there no more Monterey prawns? Are they out of season?

A. Pauley - Monterey

A: Ah - Monterey prawns, also known as "Monterey shrimp." The season just started and they are now available in our restaurants on a mostly-nightly basis. This large, succulent shrimp is actually called a "spot prawn" due to the distinctive spots on the sides of their bodies. They are caught in the cold waters of the deep-sea canyons of Carmel Bay. The first restaurant to serve them was back in the 1960's at Liberty Fish on the wharf. A Mr. Gininni started the fishery with traps that were all handmade from reeds, shaped like a bell about 5 feet high and 3 to 4 feet wide. They would set out

strings of 8 or 10 traps along the canyon walls 600 to 800 feet deep, 50 to 100 traps at a time. Catching these babies is hard work. Cold, wet and long hours. Mr. G. then trained Joe and Ron Aliotti and they started supplying us in the early 1970's. These are a very special treat and there are tricks on how to cook them. They deteriorate quickly due to an enzyme that can render the meat mushy. Nowadays they are expensive, but well worth it. They are very limited so be sure to call ahead.

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Q: Dear John, You recently complimented the owners of Gianni's for their good pizza and many years of great service to the community. I'm hoping that because of the good press, they will listen to you regarding their not allowing patrons to bring in their own wine and pay a corkage fee.
- Annette Breedlove

A: Well Annette, I talked to the owner Chris, and he said he would be happy to accommodate your request. He just wasn't sure what a corkage fee should be. I recommended $12, which is fair. Call for reservations at 649-1500, and ask for Chris. Glad I could help both of you. Now, enjoy your pizza.

Q: We have been using soy products during the past couple of years and recently came across fresh frozen green soybeans that are labeled "edamame." Recipes that we have seen call for green soybeans and do not mention edamame. Is edamame simply another name for green soybeans

or is there some other connotation? Also, could you enlighten me on the proper pronunciation?

Thank you - Venita Heyl

Via e-mail

A: These green soybeans, or edamame, have been around for a few years. My wife buys them for snacks. They are salty so be careful if you have high blood pressure. Okay, now follow me. Say: "edu - moma. This is Japanese for "eda" (branch) and "mame" (bean). Not bad for an Italian guy, huh?

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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