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Help along the way: Talking
about mentors, another person who has helped mold me is my
brother-in-law Jean Mercurio (a.k.a. Leoni, Frenchi, John, Johneau and
Giovanni). Jean is from Sicilian stock, but was born and raised in
Algeria. While our great grandparents migrated to the U.S. and Southern
America, his went to North Africa. He loves to tell everyone “I’m an
African”. This guy was born into a family of fishermen and his brothers
became the best fishermen wherever they went. Be it Monterey Bay or his
brother Pierre in Alaska – it was he who taught me to be tough and work
until you drop – learn fast or receive the wrath of Jean. Tough,
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yes, but with a heart of gold. Probably one
of the most interesting men I have ever met and will ever meet. His
dedication to his family, his garden or sport fishing is all very
passionate. Jean, you taught me a lot, brother-in-law. Thank you and
thanks for backing me up on my controversial views. You’re the greatest!
Did you know that
we have our very own off shore trowlers that deliver fresh fish to us
every other day? Weather permitting, Royal Seafood at the commercial
wharf sells to the public as does Monterey Fish Company and Monterey
Abalone Farm. Folks, we have tremendous resources right at our
fingertips. Who says we don’t have fish
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markets in Monterey? And what about Sea
Harvest? Talking to Tony C. at Royal Seafood, they have petrale sole,
English Sole, rex sole, your sole and my sole. Also snapper, cod, skate
wings, sand dabs and more. Monterey Fish has salmon (wild and farmed)
and excellent shellfish. Talk to Sal, Buster or Pete. For abalone, talk
to Art or Trevor. Monterey Prawns (sold to restaurants only) are also
back and available. Call Royal Seafood 655-8326; Monterey Fish 375-3511;
Monterey Abalone 646-0350 or Sea Harvest 646-0547. Fresh Monterey Salmon
is still available from either Sea Harvest or Monterey Fish. So you want
fresh fish?
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Comments: Mr. Pisto, I have a
comment and a question for you. I would like to tell you that I had the
best meal of my life at the Abalonetti. This is by no means an
exaggeration. My husband and I were on our honeymoon this June and we
went there for the calamari. We had the “Siciliano” as an appetizer and
it was incredible. Then I ordered the best dinner I have ever eaten.
King crab and smoked salmon ravioli in an Asiago cream sauce. It was
phenomenal. Then, we had the flourless chocolate cake with raspberry
sauce. I loved it and my husband said it was the best thing he had ever
tasted. Thank you for
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that wonderful experience. I would
love to be able to recreate this meal sometime. We live in Iowa, so it
may be a few years before we would be able to get out there and eat at
Abalonetti again so I would love any recipes you would be willing to
share. My husband and I thank you very much for an unforgettable
experience at your restaurant. Sarah
Batkiewicz, Via e-mail
Response: Why thank you, Sarah – Please
check my web site for recipes or to order one of my cookbooks, and
you’ll be on your way! |
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Real guacamole! It is so easy
to just buy the processed guacamole, but to making it fresh is really
simple and, once you taste the fresh, you will never go back to buying
the store bought. Try making your own chips too - I fried mine in olive
oil. This is our Puerto Vallarta cook Inez Ramos’
Guacamole Recipe. 2 medium (firm
to the touch) avocados, scooped out into a bowl. Add ˝ cup of very small
diced white onion, 1 small tomato diced very small, ˝ cup chopped fresh
cilantro, juice of one fresh small lime, a healthy pinch of salt and
that’s it!
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~~~~~ |
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Readers: This spring’s cruise to
Spain and Portugal is a done deal and Silversea is the cruise line. All
first class visiting 9 ports in 10 days, plus great adventures
off-shore. Call Michael at 659-0151 and keep an eye out for the TV shows
I’ll be filming about all our ports of call.
Q). Gabe Rosen here. We met a long time ago. I
enjoyed meeting you then, and have been enjoying your column. Where can
I find whole, heads-on shrimp without paying $40 per pound? I love to
make gumbo, and, as any cook knows, shrimp heads impart a very special
flavor to your homemade stock. No one near here seemed able to help - so
I'm talking to the boss.
Best, Gabe Rosen, Via e-mail
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A). Hi Gabe, how are you buddy? Why
not use Dungeness crab shells instead? Use the crab meat in your gumbo
and the shells for the stock. Believe me, it will work. If you choose
not to proceed that way, you must go to a place in Marina on Reservation
Road next to the Korean barbecue. They get fresh fish from all over the
world. It’s run by some East Indian folks who are just great. I have
seen head-on shrimp there at a very reasonable price, plus other hard to
find Asian ideas. You will also find all kinds of fresh Asian vegetables
and fruit! Folks, here’s a
recipe for a delicious, all-purpose red sauce that tastes good on
everything:
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2 Roma tomatoes cut in half |
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4 dried red chilies |
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3 cloves of garlic
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1/4
of a red onion sauteéd in olive oil until browned and
caramelized. Put everything into a blender
with a little water and blend well. Add salt to taste.
Hot tip in Puerto Vallarta! This is a true
local connection. A first-rate beautiful bed & breakfast with views,
a pool, and monster-sized rooms. Very private,
yet only two blocks from Main Street and overlooking the old town. Call
Sergio (831) 373-3737 – very, very reasonable. What a great idea that’s
just a few hours away for a long weekend!
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