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Q). I’m taking my boyfriend to
Monterey for his birthday and he loves oysters. Can you point me in the
direction of a good oyster bar? A).
Oysters bars are a rare sight these days. There are a few around the
peninsula, including mine on Fisherman’s Wharf (Domenico’s). A good
oyster bar will feature the freshest and coldest oysters, shucked
expertly upon ordering. They should arrive
at your table whole, resting in the |
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half-shell in their own liquor
smelling only of the sea. Oyster liquor is the oyster’s natural juices
trapped inside the shell. If not stored properly, this precious liquid
can be lost. Any good oyster bar should also serve other classic oyster
dishes such as barbecued oysters, oyster shooters or oysters Rockefeller
where the fresh oysters are placed on top of a
mixture of spinach and bacon, then placed in an oven and finished with a
topping of hollandaise sauce. Invented in New Orleans in 1899, oysters |
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Rockefeller was adapted from a snail dish
when French snails became scarce. Because it was so rich, it was named
after the richest person at the time, John D. Rockefeller. Another of my
restaurants, The Whaling Station Prime Steaks and Seafood, makes a mean
Rockefeller in addition to a nightly selection of fresh oysters.
Wherever you and your boyfriend end up, make sure the oysters are ice
cold. |
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Q). John I have a recipe
calling for Italian frying peppers. How do they differ from bell
peppers, what do they look like and most importantly where can I find
them? Dazy
Pebble Beach Via e-mailA). You're
most likely to find these peppers at a local farmer’s market. If you can
find sweet Anaheims, they work well. Any number of other varieties are
fine, just make sure they are not too hot. You might also check out
Asian Pacific Market on Reservation Road in Marina. You are looking for
a medium-sized sweet curly pepper that fries up fantastic. Don’t forget
your regular bells – they also fry up very nice. Just make sure that
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they are nice and thick. Try this: Slice
some red and green bells into 1” strips and de-seed. Place into a large
frying pan with some olive oil. Cover with a lid and cook on medium for
20 or so minutes. Now add chopped garlic, some sliced onions and a can
of Italian tomatoes. Season with salt and hot pepper flakes. Continue to
cook until soft. Make a sandwich out of this with some crunchy Italian
bread and watch out! Q).
How do you make your crab stock?
Joe and Linda
Via e-mail
A). I wonder if this is the same
lady who makes her crab stock with |
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chicken broth? With our
abundance of Dungies, I don’t hesitate to use the whole crab - meat and
all (clean of course). However, if you don’t want to do that, just save
the shells and start by sautéing 2 onions, 6 garlic cloves, 2 ribs of
celery, 2 carrots, some parsley (all coarsely chopped), a bit of fresh
thyme and a small can of whole tomatoes (broken up with your hands).
Next add the shells of 4 crabs, broken up as small as possible, 2 cups
of dry white wine and top off with water (or light fish stock). Bring to
a boil then lower to a simmer. Skim off the scum as it accumulates and
simmer for 1 hour. Season with salt and pepper to taste, strain and
you’ve got it! |
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Q). We are loving another great
tomato season this summer and have even grown our own beefsteaks. We
tried your recipe for grilled tomatoes with crème fraîche and it was a
hit. Any other suggestions? Maria Sanchez Seaside, Ca. Via e-mail
A). As you found out Maria, quick grilling
retains the tomatoes’ fresh taste while inducing a smoky flavor. Try
this easy Grilled
Tomato Soup Recipe. 6 large cloves of garlic
wrapped in foil 4 lbs. Roma tomatoes or any smallish firm, ripe variety
½ red onion peeled 1 T. kosher salt 1 t. fresh ground pepper After
tossing in olive oil, place the tomatoes, onion and garlic in a grill
basket, place on the grill and cook until the skin starts to peel away
from the tomatoes (about 6 minutes). Turn the basket over and grill for
another 6 minutes. Put half of the vegetables in a food processor and
puree until smooth. Transfer to a |
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stock pot and repeat with the remaining
vegetables. Add 2 cups of chicken stock and simmer over medium for 30
minutes. Adjust your seasoning and serve with a drizzle of our best
olive oil.
Speaking of tomatoes, the heirloom
tomatoes are here. Pick carefully, folks, they are not all the same.
Some are much better than others. Taste them first if possible before
you buy. I recently bought a whole box and could not eat them fast
enough, so I let them get nice and soft and made the most delicious
pasta ever. It’s the one that is the most requested in my home. Use
one pound of pasta (angel hair, linguine or penne will do) as an
appetizer for six regular people, or dinner four Italians. Remember to
use only vine-ripened, soft, heirloom tomatoes. Start with three pounds
of assorted tomatoes cored and diced into one-inch chunks; two cups of
fresh basil cut into small pieces; one-quarter cup of your best |
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extra-virgin olive oil; salt and pepper;
a pinch of crushed red pepper; one-half cup
of drained capers; 10-12 fresh garlic cloves (these must be put through
a garlic press - I love it hot - taste as you go because you must taste
the raw garlic to make the flavor work); two tins of chopped anchovies
(optional); one cup freshly grated Romano cheese and half a can of
pitted kalamata olives, rough chopped. Boil pasta in salted water. Drain
and immediately add all ingredients. Toss well and serve with extra
grated cheese as needed. Note that the sauce is actually made from the
tomato juice, olive oil and the grated cheese - unbelievable!
Folks, I just returned from Favorite Bay
Lodge in Alaska and boy, have I got some stories, photos, and recipes to
share. Wild mushrooms, bears, fishing, foraging for wild asparagus.
Great stuff, all in next week’s column. |
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