July 7, 2004 Ask the Chef Article

July 7, 2004 ... Ask the Chef ... John Pisto

Q). I was recently told by a well known NYC chef that it's not only okay to eat the (fan) tail of the shrimp but it's nutritious. Well, I tried it with a grilled shrimp (I'm not sure what species) and it was excellent, briny, crunchy juxtaposition to the rest of the tail. I am still skeptical, what do you think?
Blake
Via e-mail

A). You must be pretty hungry! If you cook anything enough, I'm sure you can make it edible. I have only had them deep-fried, as with Monterey Prawns which are often served fried whole in Japanese restaurants. Speaking of Monterey Prawns, they will be back on the menu sometime next month. We'll give you a call Sylvia, I promise.

Q). Chef John Pisto, I read your recipes using fresh sardines, but you have yet to tell us where we can really get fresh sardines. I called all the sources you have

mentioned and none of them have fresh sardines, just fresh frozen which are no good. Any other sources? Unless you can give us any please don't print any more sardine recipes. It seems ridiculous that in Monterey we are unable to get fresh sardines.
Steve Dolley
Carmel

A). Don't forget something very important there, Stevey - the fish have to cooperate and get caught. They don't jump into the boat and sardines aren't farmed. Fishing and catching are two different things. No, no other sources are available. I suggest you give the frozen ones a try - they are quite good. Have you tried the canned ones? I promise that these fantastic little fish, whether canned, frozen or fresh, can make many delicious dishes. Anyone out there with me on this? Please let me know.

Q). Dear Chef, On the GoodLife TV network, you prepared chicken with chestnuts and mushrooms in a

sauté pan and then poured it over mashed potatoes with parmesan cheese. Can we have that recipe, it looked just wonderful.
Margie Cassel
Via e-mail

A). Chicken with Chestnuts and Mushrooms Recipe Soak some dried chestnuts in dry white wine for one hour. Chop up a whole chicken. Wash and dry, then dredge in flour. Brown the chicken pieces in a pot with salt, pepper and some olive oil and remove it before it cooks through. In the pot, sauté one large chopped onion, half a head of chopped celery, 6 chopped cloves of garlic, one bunch of chopped parsley and one pound of any kind of mushrooms over medium heat for 15 minutes. Add two glasses of dry white wine, one quart of chicken stock (or water), chestnuts and some salt and pepper. Cover and cook for 1 to 1 1/2 hours, then pour over mashed potatoes or butter pasta and sprinkle generously with grated parmesan. That should do it Margie baby!
Ask the Chef

Q). Can you please tell me all the ingredients to your blue martini drinks I had at your restaurant recently. It was great and I want to make it at home.
Thank you
Kuupua Costa
Via e-mail

A). Great one don't you think? Sammy Hagar inspired this - his is the Wabo Rita made with Cabo Wabo tequila. We wanted a blue-themed martini for the opening of Blue Moon last year and came up with this one: Blue Martini Recipe Into a martini shaker filled with ice add: Two parts vanilla vodka, one part peach schnapps, and a good splash of
pineapple juice. Shake well, pour into a martini glass and finish by

slowly pouring in a touch of blue curacao in at the side of the glass so that it goes to the bottom and creates a layered look. Garnish with a wedge of fresh pineapple and - caution, as the menu states, these are habit forming.

Q). Dear Chef, Where can I find raw peanuts?
Rosali Villucci
(Called my office)

A). I bet I know what you're going to do - Is it boiled peanuts? My old buddy William used to make them - just boil raw peanuts in salted water (you may add seasoning). Boil 15 minutes, drain, let cool and watch out! A.k.a. goobers folks! Call Jackie at Del Monte Produce 373-5800.

Q). Do you have a recipe for preparing King Mackerel?
Midge
Via e-mail

A). King Mackerel? I've heard of Blue mackerel, Pacific mackerel, Spanish mackerel, horse mackerel and Holy mackerel - but not King mackerel. However, to me any mackerel is best split in half, breaded with seasoned breadcrumbs and barbecued. Baste with sauce made with 1 cup red vinegar, salt, pepper, 20 crushed chopped garlic cloves and 1/2 cup crushed dried oregano. This may seem pretty harsh, but the mackerel is an oily and strong tasting fish. This sauce will compliment that!

Readers: Want to taste some Italian cookies? Tony Jr., whose father owns Layers (655-1544) in New Monterey, which opened about a year ago right across from Ocean Sushi. Jr. is doing fig cookies, sesame, chocolate balls, and some stylized cannoli which are different and pretty good to boot! Speaking of cannoli, did I ever tell you about the time we were in Sicily visiting a goat and

sheep herding family? My buddy Vito Catalano set us up and we filmed a show there. First, the guy called in the sheep and milked them. Then he killed 2 baby males to get the rennet from their stomachs. He started a fire, poured the milk and the rennet (used to coagulate the cheese) into to a large pot and proceeded to made one type of cheese and then some ricotta (that's what you fill cannoli

with - sheep's milk ricotta). Later he took us to their village bar and served us coffee and cannoli. Only difference from ours is that these babies must have weighed in about 2 lbs. each - as big as a forearm, Mama mia! Now that's a cannoli. They make them very simply - ricotta, sugar, a tiny bit of canned fruit and powdered sugar - that's it! From the field to the mouth, now that's Italian.

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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