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Where are the best raisins
in the world? I found them - giant, golden botrytised (noble rot)
raisins that have the flavor of Chateau d'Yquem, the most expensive,
luscious and rich wine in the world. Each infected raisin has the flavor
of honey, ripe melon, ripe strawberry and heavy butterscotch. Absolutely
delicious, plus it's low on the glycemic index. Get them at Andy's
Orchard (408) 782-7600 they will ship!
Reminder: This goes out to all you serious mushroom folks. The
International Medicinal & (edible) Mushroom Conference to be held from
October 12th-17th in Port Townsend, Washington. Also
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check out Paul Stammets' new book called
Mycelium Running (10 Speed Press) (800) 780-9126 or check out Paul's web
site
www.fungi.com/immc.
Folks, thanks for your responses on your favorite seafood restaurants
and dishes. I will be sending out cookbooks, as long as you give me an
address.
Q). Our family loves scallops, but the family budget prohibits us
from buying them. How do you prepare and cook skate wings so they taste
just like scallops?
Carlo
Via email
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A). Skate and rays eat crustaceans
and that's why they taste so good! Plunge the wings into hot water and
the skin will come off. Don't cook them yet but plunge into cold water
after to cool. Using a cookie cutter that fits between the cartilage,
cut out round pieces (they may be small) and set aside your "fake
scallops". If there is still some meat on the remainder of the wings,
poach them in salted water until the meat comes off the cartilage. Toss
with olive oil and lemon. Place on top of a salad. As for the fake
scallops, dredge them in flour, egg wash, and bread crumbs. Deep fry
(don't overcook) and serve with lemon tarter sauce or use them in any
other scallop recipe.
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Q). John, Love your show and your
restaurants. I am in the Navy at the Naval Postgraduate School and will
be heading to Sicily for three years in December. I am wondering if you
have any great restaurants over there you might be able to recommend so
I can really enjoy the Sicilian cooking. I will be at the Naval Base
called Sigonella, which is between Siracusa and Catania. Appreciate any
input you can provide. Thanks.
Doug Harold
Via
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A). Oh yes, I know the base your
talking about. As for Sicily, we never had a bad meal while we were
there for five weeks. Make friends with the locals (naval officers) and
dine out with them, that way you'll never be ripped off. Be sure to
visit the open market in Catania for fresh sea urchins; almond cookies,
baccala, stockfish, fresh grilled sausages and fresh swordfish involtini
in the town of Randazzo. A walk in the forests above Randazzo is not to
be missed. Most Sicilian wines are pretty good but avoid the local vodka
and bring your own Grey Goose. Above all, feel free to explore, it's
very safe. |
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Q). Dear John, Love your column and
always turn to it first thing. I have your Old California seasoning
which I use on practically everything. Is it any different from
Sensational Seasoning which you have mentioned in your column? If it is,
which seasoning would you use when?
Thank you.
Ia Boelter, Via email
A). Yes it is different. Use the Old California seasoning on
meat, casseroles and in barbecue sauces. Use Sensational Seasoning on
meat, seafood, poultry. |
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Chef: I am not a very good recipe writer so
I will do my best and hopefully you will fill in the "blanks" or the
"whoops." I hope you do not mind my using the narrative form. Here
goes--First you start with artichokes and either steam them or simmer
them until you can stick a knife through them with little resistance.
Separately, you want to prepare both hollandaise and béarnaise sauces
and combine them. Remove the tough outer leaves and the stems (save the
stems). Remove the choke--the hairy part but leave the
hearts in among the tender leaves. Now the fun
begins. Lightly fry some Canadian bacon and
place a slice in the artichoke (or several artichokes as
you wish to prepare). Next comes some poached
eggs resting on the Canadian bacon. Add some
of the combined sauce on the eggs. Then comes the poached oysters
(lightly poached). All this sits on a bed of
romaine lettuce. Garnish would include cherry
tomatoes, black olives, and toast points. An ice accompaniment would be |
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chilled vodka and caviar (or pink champagne). We re talking major YUM!
Please let me know if this is worth a try. Yes, I tried it and I liked
it very much. One more thought, if the artichokes are on the small size
you might want to place the oysters around the base of the artichokes
resting on the romaine lettuce. As an option, you could place baby
chilled asparagus spears around the oysters and fill in with the cherry
tomatoes and olives. A beautiful culinary mosaic! The combinations and
variations on this thing abound! Love your show Chef, I never miss it
(and that includes the re-runs). Ricardo
Thanks Ricardo - What you have described is
an eggs benedict "New Orleans Style". Sounds good. I just might make it
next time we tape, so keep an eye out.
Hurricane
relief! On October 7th, the Monterey Aquarium will be hosting a
benefit from 7:30 to 10:30 pm, featuring over 60 local chefs and more
than 30 wineries, with 100% of the proceeds going to |
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the Red Cross. At
$95 per person, this is going to be a big one folks. For my part, I will
attempt to make the largest jambalaya west of the Mississippi, using my
five-foot pan. We're talking 60 pounds of rice, 75 pounds of chicken and
6 liters of olive oil. I think you get the picture. To get more
information on this, the granddaddy of all local relief efforts, call
(831) 375-5730 or check out
www.byte-technology.com/aid.
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