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Just returned from Puerto
Vallarta, Mexico and I am anxious to share some simple recipes with you
all. We taped 2 great shows there and the food prepared at our villa was
the best in the city. Restaurant prices are very comparable to the U.S.,
expect for the street vendors which were fabulous. All in all, a great
place to visit. Here's a recipe for a great, all around salsa, good on
everything but pancakes and French toast.
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Salsa Mexicana Recipe
2 large, hard Roma tomatoes, diced very small
2 small fresh Serrano chilies, diced small
1/2 white onion, diced small
1/2 bunch chopped cilantro
Combine all and add salt to taste along with juice from 2 limes.
Use on eggs, steaks, fish, chips, anything.
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The Farm in Salinas 455-2575, is now
harvesting heirloom tomatoes. Ready now are 7 varieties with 17
more soon to follow. We're talking Blacks, Hillbillies, Black Zebras,
real San Marzanos and Orange Blossoms, just to name a few. You'll also
find 6 kinds of lettuces, organic celery or cauliflower and 5 kinds of
zucchini. How about basil, large or small with the roots attached. They
last a long time in a bowl of water. An amazing array of items, picked
that day. Ask for Sarah.
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Q). Hi John, How much should I tip a
valet for valet parking? You have one of the best at the Whaling
Station. PS: I hope to have the eggnog pie recipe for you by Christmas.
Family members are slow to part with the recipe called Aunt Mary's.
As ever, Stan, Via e-mail
A). It depends how good the attendant is. Does he open all the
doors for you? Does he extend a helping hand? Does he say good evening?
Our man Eric is a true professional. He has been with us for 6 years. A
nice tip is from $3-$5. I will pass the comment on to Eric, thank you.
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Folks, Dr. Patrick Moore, also known as
"The Sensible Environmentalist" will be on channel 7 (ABC - San
Francisco) tonight at 6PM. In case you didn't see him on my show, you
owe it to yourself to tune in. Dr. Moore, a founding member of
Greenpeace who left that organization when it was taken over by
extremists, has a lot to say about today's misguided environmental movements. He has
enlightened many people about issues such as the farmed salmon debate,
and he knows what he is talking about. Check out his web site
www.greenspirit.com. By the way, I'm getting a lot of
positive response about my recent shows filmed in British Columbia. Even
fishermen are saying thanks for clearing up the myths about farmed
salmon. Live and learn, folks. |
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Q). I heard you are going on another
cruise. Where are you going this time? Can people sign up to join you?
Please let me know as my husband and I are
anxious to go do something like this.
Thank you!
The Philli's
Via e-mail
A). Right you are Mrs. Philli! We will be cruising to Spain,
Portugal and France next April 8th - 18th. We decided to do a 10 day-er
and will be sailing with Silversea Cruises. Among other things I will be
taping 4 shows, featuring the specialties of all ports of call. If you
need more info or want to sign up, check with Michael at Millennium
Travel (831) 659-0151.
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Here is a simple and delicious recipe sent
to us from Pat Pratt, a viewer in Sitka, Alaska.
Grilled Marinated Shrimp
2 lbs. raw jumbo shrimp
1 tsp. dry mustard
3 cloves garlic
1/4 cup chopped parsley
1 tsp. finely chopped dried basil
1 tsp. seafood seasoning
1 medium onion, finely chopped
1/2 cup olive oil
1 tsp. dill
juice of 1 lemon
1/2 cup white wine (optional)
Split through the shell of the shrimp with a sharp knife or scissors,
remove shell and discard. Place shrimp in a bowl and cover with a
marinade made by combining all of the remaining ingredients above. Cover
the bowl with a tight cover and let the shrimp marinate in this mixture
for several hours, stirring or flipping bowl upside down occasionally.
Place shrimp on a grill over hot charcoal and grill for about 5 minutes. |
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Q: Dear Mr. Pisto, As an
Italian-American, I eat pasta often and suffer from acid reflux. Lee V.
- Carmel
A: Ah, Mr. Lee, acid reflux, better known as "acido", let's
tackle that one first. If you watch a lot of movies about New York,
you'd know Italians have a saying: "you either get acido or you can give
it." Acid reflux, to my understanding, is caused mainly by overeating at
night and then laying down (couching it). Try eating a smaller meal at
dinnertime; don't lay down so quick and go easy on the wine. Also, taste
the tomatoes. If they are not sweet enough, add sugar, as this will also
help your stomach. Here is a good recipe using fresh Roma tomatoes.
For 1 pound of pasta:
Start with four pounds of ripe Romas. Leave them out until they are
nicely ripe and soft. Dice them with a very sharp knife. Sauté a bit of
garlic and one medium onion in extra virgin olive oil. Add a pinch of
crushed red pepper and salt and pepper. Add the chopped tomatoes and
cook until the water disappears
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and starts to make a sauce. This should take
20 to 30 minutes. Have your water already boiling, with salt, for
cooking linguine. Now the good part. After the sauce is cooked, use a
garlic press to add 3 cloves of fresh garlic - that's right folks, fresh
garlic! Drain the pasta; saving a small amount of pasta water and add to
the sauce. Toss well with good-quality, freshly grated Romano cheese -
the sharper the better. Finally, toss in a handful of fresh chopped
basil and, one last thing, make sure everyone in the house eats this
one. Ah, the smell of fresh garlic!
Free entertainment on Cannery Row this past
Saturday night. 2 gray whales and a school of dolphins about 100
yards off the beach. How did Ted B. arrange it?! Nowhere else in the
world could you see that.
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