pisto.com pisto.com

March 31, 2004          ...           Ask the Chef            ...          John Pisto
Q).  Dear Chef John,

Many years ago, I visited a restaurant on Cannery Row that served turtle soup. Would you know anything about the origin of this soup? And is it still served? I would love to have the recipe or the name of the soup company that may have packaged it.

Thank you, Via e-mail, Carol Griffin, New Mexico

A). The restaurant you’re thinking of was called Neil DeVaughn’s. It closed in the 1980’s and I get a few requests from people now and then this soup. Click here for the recipe. Coincidentally, the former home of Neil DeVaughn’s is now called Blue Moon. No Turtle Soup, but great Clam Chowder and it happens to be one of our restaurants.

 

Q).  Chef Pisto,  One of my favorite items to eat in Japanese restaurants is salmon skin roll. I have tried grilling salmon skin at home and ended up tossing it out to the cats. What are the proper techniques for removing the scales and for grilling? I hate to waste all that good stuff left over from my salmon fillets. I’m sure that in your travels to the Orient you have mastered these secrets.

Thanks, Via e-mail, Jeff McBride, Monterey

A). Jason O, our Blue Moon sushi chef, prepares his own salmon skin for his rolls. You should check his out personally but here’s my take on some options if yours aren’t turning out as you would like.
1. You may be cooking it at too high a temperature.
2. It may not be fresh enough.
3. Try salting it for an hour or so before cooking.
4. Bread it, fry it, then drizzle with some honey.
5. Dip in teriyaki sauce then bake it.

6. As for my favorite, when you prepare salmon steaks or fillets, just leave the skin so you can eat it.
Q). Dear Chef Pisto,

I am looking for a recipe for Chicken Genovese soup and/or Chicken Genovese. A friend took me to dinner at the Olive Garden and I had this soup. I have searched cookbooks and the web and have never found a recipe for this. Then I thought why not ask Chef Pisto - certainly he might have a recipe for it or have heard of it.

Pam - puzzled in Alexandria, Via e-mail

A). Chicken Genovese was probably invented in this restaurant giant’s corporate kitchen. Being a chef and owning restaurants, I don’t get out to an Olive Garden very often. All I can tell you is that any dish called Genovese is usually made with pesto or pesto cream.

 

Q). Dear John,

I found frozen calamari steaks at Trader Joe’s but the package did not come with instructions on how to cook them and I cannot locate any information on the Internet cooking sites. Please tell me how to prepare them and how long they cook.

Via e-mail

A). Are these the big thick ones? Cut them just like a piece of breaded meat. Dip in flour, egg wash and then seasoned breadcrumbs. Fry in hot oil till golden brown and serve with fresh lemon. This is the easiest and the best.

Readers:  When you’re hot, you’re hot! Kent, Mike and the folks at the Carmel Cheese Shop (Carmel Plaza) are being featured on the Food Channel’s show “Food Finds.” They mentioned Kent’s pesto that he is apparently sending

all over the country. Folks, this place is exactly like a French cheese shop - only they speak English. They also have a great wine selection and you are guaranteed to meet up with people who know about food, wine and cheese, like last week when I ran into Master Sommelier Fred Dame. Reminds me of my fishing guide Floyd Kookash from Angoon Alaska - master guide and master hunter. Carmel Cheese Shop (831) 625-2272.

Q). Dear Chef, How did you make the spicy shrimp and pasta as seen on your Thursday, March 18th show? I would like to try it.
Thank you, TomCatt, Via e-mail

P.S. Really like your show!!

A). Here you go, Tom Cat. Spicy Prawns and Pasta Recipe - for 4 people. Use about 8 oz. shrimp or prawns of any size, clean and de-vein and hold. Start with a 4-quart pot. In olive oil, saute 1 medium chopped onion,

8 chopped garlic cloves, a handful of Italian parsley and four pieces of bacon (chopped in small pieces). Next add two tablespoons crushed red pepper and cook for 10 minutes on medium heat. Add one 28 oz. can of whole Italian plum tomatoes in puree (crush, then chop really good) and 3 oz. of dry white wine. Cook it for 20 minutes. Put on a pot of water with plenty of salt in an 8-quart pot. When water is boiling, drop in 1 lb. of linguine and stir well. The pasta should cook in 8 to 9 minutes. Leave pot of pasta firm not mushy or soft. Sauté shrimp in a frying pan with olive oil, salt, pepper and 4 Tbsp. of chopped garlic. Flame-off with white wine, cook until pink and barely cooked (don’t over cook!) Drain pasta, add shrimp to sauce, and stir in well. Throw everything in the saucepan and toss well. Dish up, going a little heavier on the men’s plates. Give the girls a break and don’t load them up. Add grated cheese if you want and have more hot pepper on hand just in case.
For more info about John Pisto's fine restaurants
in Monterey, California, click here.

Current Article  ♦ Index of Articles, Recipes and Subjects