May 5, 2004 Ask the Chef Article

May 5, 2004 ... Ask the Chef ... John Pisto

Q). Dear Chef Pisto,

I'm writing to you about clam chowdah, yea, chowdah - I'm from Maine. I'm a culinary arts student in Bath, Maine. I love your cooking show and you, along with many others, have inspired me to start my own cooking show after I'm done with my education. I remember a while ago you did a New England clam chowder recipe on TV and it looked great. I decided to make it myself and it was remarkable. I have since then had the chance to enter a chowder cook-off with our neighboring culinary class a couple of towns over. I want to use your recipe but

I never wrote it down and didn't find it on your website. Could you send it to me along with some advice for starting my own cooking show?

Sincerely, Big Jon
Via e-mail

A). Hey Jon, as a student of the culinary arts I challenge you to come up with your own recipe. Be inventive with all the great natural ingredients you have there and it should be a snap. Chowdah or chowder, whatever you call it, is basic and there are lots of options. Let's explore this a bit, okay Big Jon? Salt pork or bacon; canned, frozen or fresh clams (what local

varieties would work?); red potatoes or bakers; fresh clam juice or canned; roux or no roux; parsley or not; white pepper or black; cream or no cream. You see where I'm going? The point is to put it all together and make it taste good. How about some fresh roasted corn? Let your passion for cooking be your guide and when you win, the honor belongs to you. Win with my recipe, and the honor is half mine. As for show business, first get plenty of cooking experience and then get a screen test to make sure the camera likes you. Like working as a chef, doing a television show comes with its own challenges and is often times harder than it looks.

Q). Dear Chef,

I heard that the season for Monterey Bay salmon was about to open. When will you be serving it in your restaurants? We want to get some salmon and try out a few of the recipes on your web site. Do you have any new ones? By the way, my wife and I had your local's meatballs last Tuesday night on the wharf and they reminded me of my nana.

Mike S.
Pacific Grove

A). Our commercial salmon season opened this past Saturday and I am already serving it in my restaurants. What a wonderful local product. Speaking of meatballs, with all that beautiful salmon in the bay, Nancy Mangiapane called and shared a salmon meatball recipe

- great idea Nancy! To make them just poach the salmon, remove all the skin and bones and crumble the meat. Then add some cheese, breadcrumbs, chopped garlic, lots of chopped parsley, and salt and pepper. Throw in an egg and a bit of water, shape into mini footballs and fry - just exactly like meatballs. Put into a simple tomato sauce and serve over pasta. Now that Monterey's Cookin'.

Q). We had the best dinner of our vacation at your restaurant last summer. Actually, it's the best meal we have ever had. Is there any way I could get the recipe for the chicken rollatini? I'm hosting a "California" dinner party in a few weeks, and would love to serve it. Please!!!!! We live in Michigan, and miss your wonderful state! Thanks for your help!
Beth Sweers, Via e-mail

A). Folks, believe it or not, some people don't like seafood. We wanted to serve up some chicken that had more flavor than just a standard grilled breast and came up with our version of chicken rollatini. The term rollatini refers to rolling up the chicken with something else inside and then cooking. Start with chicken breast that has been pounded out so that it can be rolled. Place Mozzarella or Provolone slices on top of the chicken breast, then a thin slice of prosciutto and couple of asparagus spears. Sprinkle with pine nuts and raisins, roll up and use a toothpick to hold together. Gently sauté in olive oil until done.

Q). Dear Chef,

Recently, we had your live lobster with a pasta dish. Will you please give me the recipe for the pasta dish?

Nelson Case
Via e-mail

A). This is part of an ongoing lobster promotion featuring live lobster at a reasonable price, prepared either steamed, barbecued (with garlic butter) or "Fra Diablo" (grilled and finished in the oven with a spicy marinara sauce). These preparations are simple as is the pasta side dish that accompanies each one.

It is nothing more that linguini tossed in our marinara sauce. One important key, often overlooked, is to salt your pasta water. This makes a tremendous difference in the taste of your pasta. Now just don't overcook your pasta, and then toss it with some of your favorite marinara or use the recipe from my book or web site.

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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