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Q). Back in 1940 my family lived in a
cabin in Marin County a couple of miles up the hill from a place called
Lagunitas. I was eleven and along about Easter I became aware of an
aroma rising from somewhere down yonder. My mother said it was “the
shapping” (accent on the last syllable). “They are making a fish stew at
the Catholic church down by the general store.” That aroma filled the
valley for nearly a week and you could almost taste the air. This was my
first experience with Cioppino and it has never been as good since. Sam
in Tiburon made one that was almost as good, but for me, there will
never be another one as good as that marvelous time in Lagunitas. The
recipe? It is unwritten. Everyone in the community contributed as it
stewed in a great copper pot for days. And…perhaps that is why you
wouldn’t tell your grandmother on her deathbed
how you make it? Carroll Briggs Via e-mail |
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A). That accent sounds northern
Italian. The story goes everyone who wanted to eat had to chip-in – get
it? “Chip-in” became “Cioppino.” God bless my grandmother!
It’s about time we started seeing some rosé wines
around here. Personally, I love them. I’m not talking about white
zinfandel, a true rosé must be dry. Not only is rosé the perfect summer
daytime wine – served ice cold, but it is equally as good in the evening
with cracked crab, barbecued fish, tapas, shrimp or any shellfish, pizza
– you name it. The combination of low levels of sugar and delicious
fruit flavors make for excellent wine and food parings. New ones that I
have recently enjoyed are from Silvestri (Carmel Valley), Martin &
Weyrich (Paso Robles) and Hahn Estate (Monterey). |
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Q). I recently bought a cast
iron grill pan, but I am still learning how to use it properly. Do you
have any tips for grilling up a good medium-rare steak on the stove?
What is the best cut of meat, temperature, etc.? Via e-mail
A). Is this my pan? First, season according to
the directions. Now, the steaks (I recommend New Yorks or rib eyes)
should be at least 16 oz. and the pan heated to medium high on a gas
range. After 10 minutes, season the meat with Sensational Seasonings,
salt and pepper and cook for 6 minutes and then turn. After another 6
minutes, cut into the steak and proceed to cook to your desired
doneness.
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Folks, we are taping a show at the
Sammy Hagar concert on Friday, August 4th at the Shoreline in Mountain
View. Rock out folks, you only live once. After doing a 2 1/2 hour show
Sammy boy is absolutely famished. It was the same with Johnny Rivers and
Michael Bolton – these guys were starving. Sammy’s favorite dish is Osso
Buco, so, could I have it ready for him after the show? You bet, Osso
Buco and baked ziti for the Red Rocker. Now here's my recipe for
Osso
Buco Recipe Red Rocker Style:
4 veal shanks (1 1/2 pounds each) 6
tablespoons of butter
2 diced carrots
3 diced ribs of celery
2 diced
large onions
6 minced garlic cloves
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Pinch of
crushed red pepper
2 tablespoons of
olive oil
1-28 ounce can of whole
tomatoes
1 cup dry red wine
15 ounce can of beef consumé
1 teaspoon of
thyme
3 tablespoons of chopped parsley
1 cup dried chestnuts
1 bay leaf
1 strip of lemon rind
1 teaspoon grated lemon rind
flour, salt and
pepper.
Heat 2 tablespoons of butter in a frying pan. Add the carrots, onions,
celery and half of the minced garlic. Cook until the onions are golden
brown. Remove from the heat and transfer to a large ovenproof dish. Coat
the veal with flour that has been seasoned with salt and pepper. Heat
the remaining butter and oil in a large frying pan. Add the |
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shanks and brown well on all sides. Carefully pack shanks on top of the vegetables standing them upright
to retain the marrow in the bones. Puree the tomatoes with their own
liquid. Take the pan that the shanks were browned in and drain off all
of the fat. Add the consume, chestnuts, pureed tomatoes, thyme, bay
leaf, and the strip of lemon rind. Bring to a boil, season with salt and
pepper and pour over the veal shanks. Cover the baking dish and bake in
a 350 degree oven for 1 1/2 hours or until veal is tender, stirring
occasionally. Combine the remaining garlic chopped parsley and lemon
grated lemon rind to be sprinkled on top of the shanks when served.
Serve on slices of warm polenta, mashed potatoes or pasta. |
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Baked Ziti
Pasta Recipe Italian
Style:
Cook and cool 2 lbs. ziti (al denté).
To make the sauce:
2-28 oz. Italian tomatoes
Sauté 2 medium onions
10 garlic cloves
Crushed red pepper
Salt & Pepper
1 lb. hamburger
1lb. sausage meat out of casing
Cook for approximately 30 minutes.
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Have ready 1 lb. grated Parmesano, 1 lb.
grated Romano, 3 egg plant (sliced 1/2” thick and grilled), 10 sliced
hard boiled eggs. Now put it all together! Using a small roasting pan,
start by covering the bottom with sauce. Next a layer of pasta, then a
layer of eggplant, eggs and cheese. Cover with sauce. Continue until you
have 2 or 3 layers. Last layer will be pasta, eggplant, eggs, cheese and
lots of sauce. Bake at 350 degree for 1 hour with lid, then 1 hour
without lid. Crunchy top is okay. Serve extra sauce on the side and more
cheese. Sammy Rocks! |
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Q). Do you have any
information, contacts or anything related to wood-burning pizza ovens? I
am in Salinas and want to get one installed at home. Glenn Della
Maggiore Via e-mail A). Hey, Della
Maggiore! What a nice Italian name. You are in luck – there is a company
close by in Watsonville. Give John, Andrea or Carol a call,
(831) 761-1767. they’ve got it all. |
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