February 4, 2004 Ask the Chef Article

February 4, 2004 ... Ask the Chef ... John Pisto

Q). I love pork tenderloins and haven't found a recipe, besides marinating in soy sauce and spices then grilling. I am presently following a low-carb diet and tenderloins are pretty lean so I can use some help with some recipes. P.S. I am visiting California in February and hope to make it to Monterey to have some Pasta Capri.

Bob Chesbro, Silver Creek, New York, Via e-mail

A). Pork is now bred to be lean. Lean means low fat and low fat means tough, dry and easy to overcook, which now makes brining necessary. Look for specially bred pork tenders, available in finer markets, that actually have fat on them. Remember, if you follow the low-carb diet, fat is okay so here we go.

1. Pork Tenderloin cutlets recipe - this is one of my favorites. Whole tenderloins cut into 2 1/2 " slices then pounded between 2 pieces of plastic wrap. Dip into flour, then egg, then fine breadcrumbs. Fry in a cast iron pan in 1/2 butter and 1/2 olive oil - serve with lemon.

2. Pork Marsala Recipe - 1/2" cuts pounded then dipped in flour, salt and pepper. Fry in butter. Remove from the pan. Add chopped fresh tomato, green onion, a bit of garlic, fresh parsley, and a small amount of capers, salt and pepper to taste. Sauté approximately 2 minutes. Finish with a splash of dry sherry or Marsala. Add back the cooked pork, swish them all together and serve. A tomato, red onion and avocado salad goes well with this.

3. Pork Picatta Recipe - Once again, pounded and floured medallions sautéed in butter and olive oil. Remove meat from the pan and add a small amount of chopped shallots, garlic and parsley to the pan. Scrape it down a bit then add some dry white wine (just a splash). Finally, add the juice of a fresh lemon (to taste). Don't add too much or it will pucker you up during your dinner. There should be just enough sauce to cover the pork. Arrange cooked medallions on a plate and spoon the sauce over it. Steamed Swiss chard and spinach goes pretty well with this. Hey Bobby, when you get to Monterey, call and say hi.

Readers: What's the best ham you've ever had? I've arranged for the return of the great hams and now they're back! Just in again - I'm talking about real smoked, bone-in ham (25lb. minimum). The very best I've had - Call Carmel Meat Company at 883-3555.

Q). Is there much pressure from being a chef? What's your average salary each year? Is being a cook hard? What are your daily tasks? What's your favorite food you can make? What do most people order from you? Can I have your autograph?

Love, Mike and Trevor Skinner, Via e-mail

A). Hi Mike and Trevor, how old are you two? These are very important questions, boys.

1. Pressure? You bet. First you have to learn how to cook and then you hope people like your food.

If you want to have your own place, you better know you'll have to be a janitor, bookkeeper, cook, dishwasher, ad maker, interior designer, have good people skills, be a leader, tolerate a lot and be tough yet understanding. It also helps to have the energy of three people and be willing to miss holidays, not see your kids grow up and work day and night. But most of all, you must love it.

2. Salary: It really depends on your skills and size of restaurant. $40,000 and up per year.

3. Daily tasks: see #1

4. My favorite foods: Steak! Meat, more meat and a little pasta.

5. I love to cook many different ways: Italian, French, Spanish and American. At the Whaling Station it's steaks; Abalonetti it's squid; Domenico's it's salmon ravioli,

Pasta Capri, barbecued fish; Blue Moon it's sand dabs, tempura calamari, lobster dishes, crab dishes, and tossed at your table Caesar salad.

Thanks kids!

Q). I would really like to find a good recipe for Eggplant Doré. I eat it every time I go to Strings Café here in Turlock. It is one of my favorite dishes. I have never seen a recipe for it though. If you can find a good one, I would really appreciate it. Thank you. Joan, Via- e-mail

A). Preparing Eggplant Doré Recipe is pretty easy and very tasty. First, slice eggplant about 1/2 inch thick. Salt, let stand for half an hour and then wipe off. Dredge eggplant slices in flour and then into beaten eggs. Fry in olive oil till golden brown over medium heat and serve with fresh lemon or marinara sauce.

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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