Q). I am trying to find a source to
buy uncured California olives. Do you know of a source that sells them
via the internet or mail order? Many thanks for your help
Via e-mail
Curtiss Hemm
A). I have the answer for you - Nick Sciabica & Sons
800-551-9612. Call and start checking about the middle of September.
They will ship anywhere and
you should also ask for their product list as they make some fantastic
olive oils and carry other products including pasta, Romano cheese, San
Marzano tomatoes and cured olives. These folks have been making olive
oil for many, many years. I remember my uncle talking about them in the
50's - but they go back to the turn of the century. The owner Joe, who
is Nick's son, has got to be in his 90's by now.
|
|
|
Joe is a genuine character
and nice guy, but watch for him because he
will try to sell you tons of olives. Everyone loves him, including me.
Be sure to tell him John says hi. Good luck!
Q). Where exactly
in
Salinas can I find the death cap mushrooms? I am trying to educate a
group of people and would like to identify them.
Via e-mail
A). Yeah right! What do you really have in mind there buddy.
Unfortunately (or fortunately) this is not the season. They grow only
winter and spring. I hope I'm not becoming an accessory to murder, but
buy yourself a copy of Mushrooms Demystified by David Arora. David also
has a pocket guide All that the Rain Promises and More.
|
|
Q). Hi John, I found a 5-gallon
stainless steel cooking pot in my grandmother's garage that would be
great for soups. My question is how should I clean it? I have scrubbed
it with a scouring pad and have boiled water and vinegar in it for a
couple hours. It seems in great shape but I want to make sure that after
all these years of sitting in a garage (25 years) that when I use it
that I do not get sick or anything. The metal does not seem to be broken
down in any areas, just a couple dents.
Via e-mail
Wendy
A). How do you know that it's stainless steel? What has been
stored in it? If it is stainless steel it is one of the hardest metals.
Just to make sure, have it checked by a restaurant. It could also be
polished aluminum, which looks like stainless steel. Either way you're
probably safe using it. |
|
|
|
|
~~~~~ |
Q). Looking for your recipe for the
Spanish paella using rabbit and chicken. Can't seem to find it on your
web site. Please help me!
Judy
Via e-mail
A). I'm afraid to talk about using rabbit, so stick with chicken,
sausage or pork. Last time I suggested eating rabbit, I was deluged with
hate mail. So use rabbit at your own risk. Instead of paella, why not
try Jambalaya. The recipes vary so much that you can improvise as long
as you do some basic things. It is thought that
jambalaya is a result of the Spanish period in
|
|
|
Louisiana, due to it's
similarity to paella. Also, the rice from the Carolinas was highly
prized, supposedly some of the best in the world.
Basic Jambalaya
Recipe - Pisto
Style Serves 2
Use a flat paella pan
(Monterey Bay Restaurant Supply has stainless steel ones that work
great).
Brown some diced Andouille
sausage, diced pork or chicken, and shrimp then set aside. Sauté chopped
onion, celery, bell pepper and garlic.
|
|
|
Add long grain rice to the vegetable mixture
and brown lightly. Add a small can of tomato paste then cover with
chicken stock. Bring to a boil then add some Sensational Seasoning(tm),
salt & pepper. Reintroduce meats once it's boiling. Lower heat to simmer
and don't touch. The rice should not be mushy and it should be a bit
tomatoey. Add chopped green onions on top to
serve. Note: ratio of liquid to rice is 1 3/4 cup liquid to 1 cup rice.
1 cup of raw rice will make 3 cups cooked. |
|
|
~~~~~ |
Q). Is there any chance of getting
the recipe for Roy's Swiss sausage? I live in Wyoming and can't get your
cooking channel. Thanks
Vick via e-mail
A). Roy Riccina owns and operates Roy's Swiss Sausage Factory on
Cherry Avenue in Greenfield, CA (831-674-2070). He is well known by
hunters who bring their game in to be made into sausage and other
special orders. He has a great cookbook ($10) using this Swiss sausage
in a variety of ways. His sausage cooking times and method are excellent
and his father was a sausage maker from Switzerland. Folks in the
Monterey area may want to give this to Lisa at Mecca Deli in Marina
(831-384-7821), so she can whip some up for you.
|
|
|
Swiss Sausage
Recipe:
3/4 pounds veal -- trimmed, cubed
3/4 pounds jowl fat -- cubed
11 ounces ice
1 tablespoon salt
1 teaspoon sugar
1 teaspoon white pepper
1 teaspoon dry mustard
1/4 teaspoon mace
1/2 teaspoon ginger
1 1/2 teaspoon lemon zest (blanched -- chopped superfine)
2 tablespoons Non-fat dry milk powder
Hog casings for stuffing
Combine veal with salt and sugar. Grind meat and jowl fat through the
fine plate of heavy duty grinder. Keep meat and jowl fat separate. Chill
well. Place ground meat in food processor, add ice. Sprinkle spice
mixture over ice. Process mixture till very cold, 30 degrees on
thermometer. Stop machine, scrape down sides.
Continue processing till temperature rises to 40 degrees
|
|
|
(the longer it takes, the finer the
sausage.) Mixture should resemble cake batter. Add jowl fat and process
till mixture reaches 45 degrees. (emulsion occurs now) Add non-fat milk
powder and process till mixture reaches 58 degrees. Combine veal with
salt and sugar. Grind meat and jowl fat through the fine plate of heavy
duty grinder. Keep meat and jowl fat separate. Chill well. Place ground
meat in food processor, add ice. Sprinkle spice mixture over ice.
Process mixture till very cold, 30 degrees on thermometer. Stop machine,
scrape down sides. Continue processing till temperature rises to 40
degrees (the longer it takes, the finer the sausage.) Mixture
should resemble cake batter. Add jowl fat and process till mixture
reaches 45 degrees. (emulsion occurs now) Add non-fat milk powder and
process till mixture reaches 58 degrees. |
|