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Hurricane relief at
the Aquarium, Friday, October 7th at 7:30 pm. This is a must-do! Chef
Todd Fisher from Hullaballoo Restaurant in Salinas, along with Montrio's
chef Tony Baker have organized an unprecedented event, gathering over 60
local chefs and 30 wineries to help our friends in the Gulf states.
Folks, you don't want to miss the 36-foot poboy, red beans, rice and
Todd's
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étouffée. Now all that's needed are some
Sazeraks, milk punches (forget about that drink called the hurricane),
dirty martinis and New Orleans jazz. For my part, I am attempting to
make a monster jambalaya, big enough to feed 1,000 or more. This you've
got to see. Here's your chance to meet and talk with all of our famous
chefs of the Central Coast. You can call these three Red Cross numbers
to buy
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tickets or donate money: Monterey, 375-5730;
Salinas, 424-4824; Carmel, 624-6921 Random act of kindness. When some
local folks, dining at the Blue Moon Seafood Bistro, overheard a party
at another table saying that they were evacuees from New Orleans, they
promptly (an anonymously) picked up their check. Let's keep that spirit
alive!
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Q). Your cookbook was placed in our
kitchen and my wife Liz hung your photo above her side of the bed. It's
okay. If you have time to reply, I'll try to fix this roast next week
for our out of town guests. I'd like any tips you can provide to make it
a winner.
Roasted Filet of Beef
Recipe
1 tenderloin of beef (about 4 pounds)
3 cloves of garlic cut into slivers
1 tablespoon olive oil |
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sea salt
ground black pepper
Sensational Seasoning
Preheat oven to 425 degrees. Insert slivers
of garlic cloves into roast. Rub roast with olive oil, salt, pepper and
Sensational Seasoning. Place in a shallow roasting pan and roast for 15
minutes. Reduce heat to 350 degrees and roast for 20 minutes more for
medium rare. Let rest for 15 minutes before slicing. |
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Sound okay?
Jimmy and Liz Hink, Via e-mail
A). The only thing I would suggest
is to sear it first in a cast iron frying pan to crust it up. Otherwise,
go for it.
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Q). Why are my tomatoes mushy? Could
it be the way I'm storing them? My husband said you'd know.
Mary Johnson, Via e-mail
A). Sounds like another case of the cold tomatoes. I'll bet you
10 pounds of heirlooms that you are putting them in the fridge. Tomatoes
belong outside in a cool room. Also, don't throw out those soft ones;
use them for pasta sauce - delicious!
Q). I am new to the Monterey
community and really enjoy your column. A friend recalls having read
your recipes for rabbit. Please tell me how to access those recipes. If
you are aware of a good source for rabbit, I would |
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like to try one of your recipes.
Rosemarie Brumfield, Via e-mail
A). Welcome to Monterey Rosie!
Recently, we had some barbecued cottontail cooked on the beach at
sunset. Old buddy Randy Randazzo did a great job. He marinated his over
night in red wine, garlic, salt, pepper and olive oil - that's it. To
access my recipes and over 700 subjects I've written about, check out my
web site. To find some rabbit for cooking, ask around for a good local
butcher.
Q). What can you tell me about
vodka? I've had Swedish, Russian, Polish and recently some from France.
Who invented it?
Sal B.
Via e-mail |
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A). Ah, vodka! The origins are
pretty mysterious and claimed by mostly by Poland and Russia. The word
"vodka" is associated with "voda" a Russian word for water, but the
Poles have a similar word "woda". There were exchanges of distilling
methods between the two regions several hundred years ago and vodka
remains one of the oldest forms of liquor and is extremely popular these
days. Vodka is usually made from grains or potatoes, although I know of
at least one excellent French version made form grapes. Someone told me
that when Napoleon came upon Russian villagers making vodka, he found
the drink so offensive that he had all of them killed and their stills
and recipes destroyed. Of course we know he was a Cognac man.
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