Just got back from Petersburg, Alaska where
I spent a week with a small group of experts to learn more about the
wild Alaska seafood industry - what an eye opener! On board were natural
food writer and freelancer Craig Weatherby of Massachusetts; Barbara
Howard of Monterey also a freelancer in the health food industry; Dr.
Andy Weil noted lecturer, author, MD, botanist and a leader in eating
healthy foods; Randy Hartnell and Dave Hamburg of Vital Choice Seafood
an ex-commercial fishermen that now have a mail order company that ships
wild seafood to your door. We sailed with skipper Dennis Roger, his chef
and a deck hand aboard a 60 ft. ship called The Alaskan Adventurer (888)
272-8588. We filmed 3 to 4 shows for Monterey's Cookin' and folks, I'm
convinced wild Alaskan seafood is very impressive. Mercury was the top
subject and
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this is what
I learned: Don't eat fish every day that carries the risk of high
mercury content -specifically fish that are at the top of the food
chain. The fish processors are doing an exceptional job handling the
products from the boat to the consumer, ensuring excellent
quality. I also learned that an ideal portion of fish should be 6
to 7 oz. - Americans eat too much. We should eat in moderation and taste
everything. Southeastern Alaska is beautiful, more on this later so stay
tuned...
Q). Hi, thanks so
much for all you do. Very interested in your recipe for the Italian beef
sandwich. I could not find it among your other offerings. Especially need
to know the cut of meat and the method of cooking with the appropriate
spices. Thanks again.
Joan Wethington
Via e-mail
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A). Italian Beef
Sandwich Recipe The roast I used was a cross rib,
but you could use rump. Season it with Sensational Seasonings or garlic,
salt & pepper, Italian seasoning or oregano, rosemary and thyme. Oil the
roast down first then apply the seasoning in medium to heavy amounts
with your hand. Roast at 15 minutes per pound at 325 degrees. Should be
crusty and medium rare. Now you must slice it thin. Pick up a large pile
with tongs and dip into au jus or beef stock flavored with Italian
spices and place a medium hard bun with the guts torn out and also
dipped in au jus. Top with fried green peppers, onions and hot cherry
peppers! Put on a rain coat and enjoy - then hose yourself off! |
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Q). Dear Chef,
What is your opinion of chefs that wear white surgical gloves on TV?
Via e-mail
A). Unless you have a cut and need a band aid, I say leave the
rubber gloves to the proctologists - oh yeah! Like my
buddy Dr. Donald Goldman likes to say, "Here we go, this won't
hurt...much!"
Q). Dear Chef Pisto, My name is Beau Johnson and I grew up in
Monterey County. Currently I live in North Carolina where I am preparing
to enter into my first year in a culinary art program at the Asheville-Buncome
Technical College in Asheville, NC. As a world renowned chef I was
wondering if you could give any advice to an incoming freshman? Also, do
you hire any chefs straight out of school? Thank you.
Beau Johnson
Via e-mail
A). Do you love what you are about to get into? I'm talking
passion; I'm talking life style change here. Everything in your life
must revolve around food - everything. Sorry, I don't hire cooks right
out of chef school but follow your dream Beau - after you
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graduate you may be able to
work anywhere in the world. I recommend working in the cruise line
industry to get started. Low pay but great experience. Travel the world
and learn, learn, learn.
Q). Saw your show and loved it! Any chance of receiving the
recipe for your Sicilian olives? Will keep watching anyway.
Via e-mail
A). Start with colossal brine cured green olives. Rinse well and
dry. Add chopped fresh garlic, chopped celery, black pepper, a little
crushed red pepper, a small amount of red wine vinegar and a bit of
extra virgin olive oil. Oh, I forgot the most important thing - crush
the olives with a mallet first, (crush, not smash or destroy). Crush so
that they are just cracked.
Q). Dear Chef, I was
looking over your restaurant menus on your web site and saw sand dabs on
all of them. What are sand dabs?
Via e-mail
A). Great questions - Sand dabs a.k.a. "dabs" are a small, bottom
dwelling flat fish that are about 8-10 inches long. Real fish lovers eat
these whole, not filleted (however, the American public doesn't like or
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want any fish with bones). They
started filleting these babies a few years back and boy did they take
off. Along with their popularity their price has also risen of course
(supply and demand). They are available year round as far north as the
Oregon border. A real local specialty - I remember catching these
beauties with my fishing buddies, then taking them home and inviting
more friends (and wives of course), getting out the big frying pans.
We'd simply gut them, cut off the heads, dip in flour and fry baby fry!
Hot dabs, pasta with garlic, loud music and lot's of wine - That's-
a-Monterey!
Q). Why do veal-beef meatballs go pink in the middle when cooked
and chilled down. Is there a spice, liquid or reaction that causes this?
Via e-mail
A). That's a condition called "pink balls." It's not fatal and
there is a cure. First I must ask if you are you frying or baking your
meatballs? You cannot put raw meatballs in your sauce; this can cause
the pink-ball condition. So all you have to do is fry or bake them until
cooked, then put them in your sauce. Good luck! P.S. if your balls are
blue, seek help from your urologist. |
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