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Q). Hi John,
My husband and I are huge fans of yours. We love your shows and have
enjoyed the Whaling Station on numerous occasions. We saw you in Sicily
tonight and are planning our 10 year
anniversary there. Any suggestions as to where to go would be much
appreciated. Where were you and what time of year were you
there? I think this was the second show on Sicily that we have
seen you on. We love food and being with locals as opposed to being in
the tourist traps. Also, do you offer cooking classes by any chance?
Thanks for all the fun on TV and |
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the great ideas. We hope you stick around
for years to come.
Chris and Gina Bayer
Aptos, CA
A). Thank you for saying such nice things. I hope to stick around
too. The best time to travel in Europe is either in the spring, up to
mid-July or from September to mid-November. This last trip's plan was to
have a home base and to do day trips. Driving in Sicily is very easy and
they have great roads. My family comes from Furci Siculo, between
Taormina and Messina. This quaint village has a small hotel called
Hotel Foti in addition to |
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three fish markets, two restaurants and a
couple of bakeries. A very nice place with other small villages nearby
that are just perfect for day tripping, where you will not see many
tourists. If you go to the other side of the island, between Palermo and
Messina, it is much more populated. Visiting high points include Taormina (too many tourists for me), Mt. Aetna, beautiful vineyards,
gardens, empty beaches and always warm weather. I think the best deal is
to rent a house and live like the natives. Any good travel agent can
help you. |
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Q). Dear Chef Pisto,
Do you know of a place in or about Monterey where I can purchase prime
and or wild game meat? I am particularly interested in elk and kid goat.
Barry Wilson
Monterey
A). Kid goat is available from Big Bob at local Sierra Meat
Company. I once spit-roasted a whole one for Sammy Hagar. Boy, does that
boy love his goat. As for elk, yes, they've got that too, as well as
buffalo, deer, wild boar and a couple of wild Italians (just kidding).
Bob says there are other exotics he can order for you, given one week's notice. He also said that after
deer, rabbit is the most requested. Thanks Bob, I'll forward you the
hate mail I receive whenever I dare to mention rabbits as a menu item.
It's positively hare-raising. |
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Q). Dear Chef Pisto,
I am trying to develop a potato recipe that takes the flesh of baked
potatoes, flattens them out like a dough, and then covers 1/3 with
cheese, bacon and chives. It would then be rolled as a jellyroll, egg
washed and baked till brown. I know the potatoes would be too dry by
themselves to do this. What can I add to the potatoes?
Via e-mail
A). Sounds like a rolled up version
of twice-baked potatoes. You may want to try some beaten eggs in with
the mashed potatoes. Then using clear plastic wrap, put down a layer of
mashed potatoes and sprinkle with the cheese and crumbled bacon. Then
make the roll and bake. Or how about making stuffed mashed potato balls
(croquettes)? Start with some mashed potatoes that are fairly dry with
some butter and seasoning. Cup some in your hand and make a hole in the
middle with your thumb. |
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Put in a tablespoon of sharp cheddar and a
tablespoon of crumbled fried bacon. Press together, dip in beaten eggs
and then in fine cracker crumbs. Deep fry until golden.
Q). What type of mint do you use in
the preparation of your mint sauce with lamb recipe? I can think of at
least 15 different mints, all with different flavors. Thank you.
Jean
Via e-mail
A). Go ahead and use the one you've got.
Reader response: Yes, but which one is the traditional flavor of
Britain? Spearmint? Bowles? Peppermint?
Jean
A). Are you talking about the mint with bright green leaves or
the purple tinted stems or the ones with gray-green leaves?
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Readers: Local morels are popping! Priscilla brought in a GIANT -
I'm talking huge (see picture). She said they are all over the place. So
keep an eye out folks. Also guess who got bit by the mushroom bug? A
local guy by the name of Robert Adams, MD. He tells me that he absolutely loves going for the shrooms.
Watch out Doc! I had it so bad I started mushroom hunting all over the
world.
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Q). On a recent T.V. show you were on
a boat and you were cooking chunks of salmon on a barbecue. There was a
mention of wood planks. Please explain that a bit more. It looked interesting.
Via e-mail
A). Thanks for asking! Last summer I was invited to Petersburg,
Alaska to observe the fisheries. There were nine of us including the
boys from Vital Choice Seafood (more on them later); a food writer
specializing in organic products, the publicist for Vital Choice,
Barbara Howard; Dr. Andy Weil and Dr. Steve Faciolio; a cook, a deck
hand and the skipper of the Alaska Adventurer. That particular night we
had a marbled salmon (white and red).
Cedar Plank Salmon Recipe
Cut the skinless filets into 3 oz.
pieces and marinate for 4 hours in a bit of
soy, mustard, honey and brown sugar. Next, soak some cedar planks in
water for an hour or more. The cedar planks are available at Monterey
Bay Restaurant Equipment (831) 899-1422. When you're ready to cook, |
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make a fire in your Weber (low) or
gas grill (on medium low). Put in the wet planks, spray with (non stick
spray) and put the salmon on the planks. Cover and let cook slowly for
about 15 minutes. Check to see if it's done and cook longer as needed.
Don't over cook it. The fish will pick up a cedary flavor (a little like
your cedar closet). The tangy sauce plays well off the smoky and fatty
richness of the fish. Folks, you will love this one. I might also try it
in a 300 degree oven but make sure you have a fire extinguisher nearby
just in case. Now, as for Vital Choice Seafood, these folks have without
a doubt the best canned and frozen Alaska seafood I've ever tasted. Plus
they use only small fish (for the lower mercury count) and their
processing is the most impeccable I've seen. Check them out at
www.vitalchoice.com or give them a call at (800)
608-4825.
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