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John,
Is there a somewhere around
here that I can find fresh sardines and anchovies?
Jeanne Carlson.
Carmel
Hi Jeanie,
Sardines? You know what’s
good. I checked with Big Sal at Monterey Fish in Salinas. Here is his
hotline to see if there are fresh sardines or anchovies 775-0522.
Probably the two most underrated fresh fish in the world!
John,
Could I get a copy of
your linguine and clams recipe that is served at Abalonetti’s? It is
great.
Much thanks,
Sharon
Sorry, I don’t give that
one out, but try this one: |
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Liguine and Clams Recipe |
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For
2 people, 1/2 # linguine pasta |
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Saute 10 chopped garlic
cloves in olive oil. Add 24 whole clams, a bit of red pepper, black
pepper, 1 cup chopped flat leaf parsley, a splash of dry white wine, 1
cup clam juice. Cover until clams open and barely drop out of the shell
(shake the pan, this helps the clams to open). Note: before you use the
clams knock them together gently - this should sound like hitting two
rocks together not hollow sounding - hollow means no good (throw out).
Drain pasta put clams to the side. Add pasta to the sauce, mix it all up
then add a bit more extra virgin olive oil. Put pasta in a bowl and
place the clams around it.
Hi John!
Always enjoy your program
and weekly articles...so spirited! Do you have any different ideas for
preparing tri-tip? We enjoy barbecuing them and would appreciate any new
suggestions.
Thanks, Steffie, Carmel |
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Hi thanks for the
compliments Steffie. This is not one of my favorite cuts of meat. I
think it makes real good hamburger. Most of the tri-tip is too lean and
chewy. It must be cooked rare to medium rare and does better as a
stewing meat - long, slow, moist cooking as in stews or chili. Actually,
I do like to slice it thin, and pound it very well, throw in some
seasoned breadcrumbs that have been moistened with olive oil and roll
them up. Don’t make them any bigger than 2” wide. Cut the whole meat at
an angle. Alternate the rolls with pieces of onion and double skewer
them and grill. Or how about some breaded cutlets fried in butter; or
Swiss steak cutlets braised in a tomato sauce until tender; or cut into
small pieces and use as a stir-fry. How about a steak hash? Roast-off a
tri-tip, let it cool and then dice into small pieces. Fry with lot’s of
chopped onions and cubed boiled potatoes. Add some beef broth, salt and
pepper and Lea and Perrin’s. Reduce a bit and serve with a fried egg or
two and some Heinz chili sauce (maybe a bloody mary too) Well Steff,
this should keep you busy for a while. If not e-mail back. |
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