July 21, 2004 Ask the Chef Article

July 21, 2004 ... Ask the Chef ... John Pisto

Q). Hi John, I'm using a tomato puree base for my BBQ sauce with hopes of reducing the over-whelming tomato taste. Could you please suggest any additional
ingredients, aside from sugar?
Thanks
Barb, Via e-mail

A). Hey Barbie, how about tomato juice? As for a sweetener you have options such as, brown sugar, maple syrup, sweet wine, or juices. What you want is a balance. If it's too sweet, add some vinegar (white wine vinegar, red wine vinegar or balsamic, which has a sweet flavor). If you reduce balsamic vinegar it turns it into a thick, savory sauce. Give that one a try.

Q). I love calamari. During many years fishing in Baja we have caught large squid (up to 30 lbs.). No matter what we do in

preparation of the meat it always has a sour taste. Can you tell me how to get around this?
Weston, Via e-mail

A). I know what you're talking about. I was once in Cabo and saw a boat load of these monsters. I asked my buddy Phil, at Phil's Fish Market, about these because a few years back he bought tons of a large squid 15 to 20 lbs. each. However, his was a different species and was edible after going through a lot of processing. The one you're talking about is absolutely not edible. So dig a big hole in your back yard, and use it for fertilizer.

Q). Hello John I recently have been fishing in the bay and would like to know what is your favorite recipe for grilled salmon? Thanks for your help and I love your show and your restaurants are the best! Dave, Via e-mail

A). Grilled Salmon Recipe This one is the best and the easiest. First fillet your fish and remove the pin bones with tweezers. Cut in to 8 to 10 oz. steaks. If possible use a grill pan, like mine, or heavy cast iron pan will work great. Next, heat the pan for 10 minutes on medium and season the fish with Sensational Seasonings or any seasonings of your choice. My grill and seasoning are available at Star Market in Salinas, Monte Vista Market in Monterey, in my restaurants and at my office (786 Wave St. Monterey). Put the fish on and leave it alone. You only need to turn it once. If it's real thick, brown both sides and throw in a 350 degrees oven until it flakes, about 10 minutes. Serve with fresh lemon wedges, a green salad, some potato salad and - bingo you're a hero!

Q). In San Francisco and Napa Valley I was served prawns several times, all deliciously prepared. I can assure you that none of the Gulf shrimp that we Mobilians and New Orleaneans eat boiled, or any number of Bubba Gump styles, at our own tables on a regular basis (lucky us!), is as small as the California prawn. You don't have to tell me size is irrelevant. Why don't we all just give in and call all of them either name we want. They are all food fit for the gods. P.S. I imagine we would call the smaller ones shrimp (we use for Creole or stew scampi), but then here we go again.
M. Ramsey, Via e-mail

A). Prawns in California are sold by size weight for instance, U-10's mean there are 10 or fewer shrimp to the pound. U-15 means there are 15 shrimp to the pound. Then there are the more common 16-20's, which means there are between 16 and 20 shrimp to the pound - got it? Ok now shrimp or prawns? It all depends where you live. In the south, they're shrimp; in the west, they're called prawns. Are you confused yet?

Q). Watching your television show tonight, we looked on your web site for the recipe for crab cioppino you were making. Didn't see it. Can you help us? Was very tasty looking.
Via e-mail

A). It just so happens that I wrote about cioppino last week. A great thing about this classic recipe is that you can make it with whatever seafood you like. Just make the sauce according to my recipe and, when it comes to the seafood, just use crab; or sand dabs; or whatever. You cannot make a mistake.

Q). Although I am a senior (very) citizen I have never been a very good cook. Recently I have become addicted to cooking shows and they all stress using extra-virgin olive oil. Is this really better than using regular light olive oil? Better tasting, or is it just because it costs more? Thanks, this has been bothering me.
JJ
Via e-mail

A). Be bothered no more, JJ. Here's the deal: light olive oil is refined to take out the flavor. It has the same amount of calories (120 per tablespoon) and that's it - don't use it. Extra-virgin olive oil means less than 2 percent acidity. The best stuff has got flavor, aroma and is best used raw, on salads, over soups, on your skin or 1 tsp a day for your health. Buy a small bottle and do a taste test to see for yourself.

Readers: I went to the Rodeo and boy, oh boy, what a good time. Jim and Mary Mills (Mills Family Farm) invited us. Great food, enthusiastic people and beautiful animals - lot's of fun folks and that's no bull.

Readers: John Mirani called, flipping out with a new rib recipe. He mixed a half and half combination of my seasoning and sugar to use as a rub. He smoked the ribs in the barbecue with indirect heat (use a Weber grill). Just in time for summer!

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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