January 28, 2004 Ask the Chef Article

January 28, 2004 ... Ask the Chef ... John Pisto

Q). Dear Mr. Pisto,
I love your show and have used your recipes many times. They have enriched my life as well as made my husband very happy. However, I am Italian and naturally love calamari. I wonder if you could tell me something about the legendary calamari steak, which I know is served in Monterey. Could you please tell me where I could possibly purchase this online? I greatly appreciate any help that you can offer.
Thanks so much,
Lina Cefaratti, Via e-mail

A). The steak you are talking about (I think) is made from what we call the giant Mexican squid. Personally I don't like them because they're too processed. Monterey squid has much more flavor and is not processed as much. - Or I would hope you mean the squid filets served at Abalonetti's on Fisherman's Wharf. Either way, both are available from Monterey Fish Company
(831) 375-3511 - give them a call.

Folks, speaking of meatballs, here's a good one:

Hi John:
This would be my entry in a contest for favorite meatball recipe. These are Italian meatballs "Calabrese" style. Enjoy - boun appetito!
Via e-mail

Italian Meatballs Calabrese Recipe
3 lbs. ground chuck
2 lbs. stale Italian bread
1 cup grated yellow onion
1 heaping tablespoon finely chopped fresh garlic
1 cup of chopped fresh parsley
1 tablespoon salt, add more to taste
2 teaspoons fine ground black pepper
1 1/2 cups of grated Romano cheese
3/4 cup of seasoned bread crumbs
3 eggs, x-large or jumbo

Cut all crust off the Italian bread, then cut into 2 inch slices. Turn on warm water on and soak the pieces of bread in a colander. Squeeze wet bread until most of water is out of it. Add wet bread and all other ingredients to ground meat in a big bowl or pot and mix well. I always fry one first for taste testing. If it needs more of anything you can add to it.

I also use an ice cream scoop to take the mixed meat out of the bowl or pot - that way each meatball is the same size, then I roll them into a ball shape. I use pumace oil or canola oil to fry them in a 12" non-stick frying pan, filled half way with oil - 10 meatballs fit very nicely. When brown on one side, turn them over to other side until brown.

Q). Hey there Mr. John,
We were wondering one more thing, up here in Oregon. Our questions concern chocolate. We have heard that dark chocolate is healthier than milk or white chocolate. Why is that? Also, what is white chocolate? Does it contain cacao? Please send us some free chocolates.
Cheers,
Via e-mail
Gia, Amelia, Lindsay, and Dave

A). This can take a while. I suggest you look on the web because explaining it would take up my whole column. Dark chocolate has anti-oxidant properties that protect the heart and arteries and white chocolate is actually not chocolate at all, but made from cocoa butter. This letter came from my college-age daughter and friends, playing stump the dad. How about some less complicated questions, kids? Chocolates are on the way!

Q). Hello Chef John. Since you are our problem-solving guru, I bring our dilemma to you, "King of Culinary". In the past we have been quite successful making our own Italian sausage. Last time we decided to cut down on the fat content. We found the texture to be dry even after barbecuing or boiling or placing in spaghetti sauce. What would be an alternative to the amount of pork fat we formerly used? Thanks for your advice in advance.
Via e-mail, M&J Trovato

A). Boy, oh boy, the food police have gotten to you! Your body needs fat. Just don't eat 20lbs. of sausage everyday. The fat in Italian sausage makes the sausage moist and juicy and makes it taste good. This recipe was worked out long before we learned to be afraid of our food. Don't change the recipe, enjoy it in good health. Also check out the Atkins Diet. I think you'll find it very interesting, especially when they talk about fat.

Readers: Recently I read about covering ginger in chocolate as a prank. I had an Aunt Agie that loved to cover raw garlic in chocolate. These beauties could show up any time of the year, especially birthdays and holidays, disguised in candy boxes. Later on everyone got wise, except for my Uncle Tom, who was a sucker for anything sweet. It seems he would forget and well, you know, "Fish on!" - hooked every time. Ah, Aunt Agie. I can't wait to try it myself so - this is a warning to all my friends - when you least expect it, Bingo! Just good clean fun, folks.

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