January 22, 2003 Ask the Chef Article

January 22, 2003 ... Ask the Chef ... John Pisto

Folks! Please give me some feed back on your local's day at the wharf - Please! Please! Here are two notes I received this past week:

Dear John, Matt and I recently took advantage of Local's Day at the Wharf. We had a delicious salmon lunch (3 courses for $9.95) with excellent service and delightful views. We followed it by cruising the wharf, enjoying all the sounds and scents. We shopped a little and chatted a lot with others thriving on the salt air and sunshine. We left with smiles and vows to return soon. Kudos to you and all of those responsible for working so hard to accommodate the locals. We were once again reminded of our good fortune on being able to live here. Lorraine Pasztalaniec, Laguna Seca

We really enjoy all of your restaurants and free parking for locals. Laurie Ehlke, Carmel

Dear Chef Pisto, Do you have any recipes for olives that I could use in cooking? While in Spain, I noticed they use a lot of chopped olives. I think they add so much flavor to dishes.

Mrs. Phun-jha, via e-mail

A: Yes, I have a great olive sauce that can be used on veal, fish, steak, and pasta. You must use the large green olives in brine or what are sometimes called "Sicilian" style, the kind that are packed with some vinegar in the brine. Both are okay.

First drain and rinse the olives. Next crack them with the side of a clever or a heavy chef's knife, and take out the pits (make sure you remove all pits). Coarsely chop a few garlic cloves, rinsed capers, and fresh parsley. Chop everything the same size.

Place all into a bowl with salt & pepper (to taste), dried oregano, extra virgin olive oil and a splash of balsamic vinegar.

For topping on a steak try this: Fry the steak in a stainless steel fry pan or a non-stick pan until cooked the way you like it. Remove and keep warm. Add chopped olive mixture to the pan with a bit of butter and sauté a few minutes. Then add a little chicken stock and a good amount of butter. Melt it slightly then spoon on top of the steak. Not bad folks.

For veal or pounded sirloin tip: Lightly flour and sauté in butter until pink. Remove meat, add olive mixture, white wine, and finish with butter. Again, place olive mixture on top of meat and serve.

Q: Dear Chef Pisto,

I was wondering, are you going to post the recipe for the Monterey Bay prawns from the show with Julie Childs on the web site or in the newsletter? I missed the show but would love the recipe. I know prawns are seasonal so I have to time my trip to California for the peak of the season. My first stop will be Cannery Row.

Pamela Nottage, via e-mail

A: My advice is that unless you cook them within hours out of the water, it's better to eat them in a restaurant, as they are extremely perishable. Also if you overcook them, they get mushy (how tragic!). You could also use other head-on prawns that are available and just cook them up with some white wine, butter, fresh lemon, garlic and salt and pepper (simple). By the way, always call ahead to the restaurant and check availability. Monterey Spot Prawns are on a weather-permitting basis. As for the newsletter, this weekly column has taken its place and can be read in its unedited entirety by going to the "newsletter" page on www.pisto.com.

Q: Hi Chef,

Recently, you mentioned "candied citron" in one of your recipes. I checked around but haven't been able to find it anywhere. I'm sure the recipe won't turn out right if I don't use the right ingredients. Can you help me? Lulu P., Carmel

A: The best candied citron is made using a special type of lemon that is steeped in sugar and cut into small pieces. It is usually used in baking, and is a key ingredient in fruitcake. Call Phil Coniglio (901-9149). He can help you, or call direct (650-877-0274).

Q: Chef Pisto,

I loved your shows on the Wine Train, Sammy Hagar and Turduckin. I recently read your article on the mushroom "Deathcap" and found it very informative. On one of your shows from Los Cabos, Mexico, you cooked with 'Huitlacoche" - the Mexican corn fungus. I have several recipes for it but have been unable to find it here in the Monterey Bay area. I have cooked with the fresh variety and have read that it is available canned in the U.S. Nanci Rivera, Prunedale

A: Hi Nanci, Fresh and Wild, in Vancover, Washington had it in cans. I do believe they also have it fresh, when available. Call them at (360-737-3652). Check my web site for all recipes and thanks for watching the show.

Readers: Some thoughts on cooking pasta. While visiting Italy last fall, I noticed that every restaurant serves pasta a true Al Dente. For those who don't know, no, Al Dente is not your Italian uncle, it refers to the texture of the pasta. To Italians, it means cooked just until the pasta bends, then one more minute. It is a little chewy, has a bite to it and is more satisfying. Probably because there is more chewing. Folks, experiment yourself at home, be adventurous and let me know how it turns out.

William is back! William "Bill" Rammel, has returned to the Station and has recently completed the first level toward becoming "Master Sommelier" - a title held by just a hundred or so world-wide. This week Bill is recommending the new wines of Pavona. Many made with Monterey County fruit, the Chardonnay Blanc is a real crowd pleaser and the reds are sumptuous. Cheers!

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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