Q). You prepared a fantastic salad on
one of your shows that placed blackened salmon atop a bed of mixed
fruits…kiwi, pineapple, mango, etc. I would love to have the recipe for
that dish and did not find it among those on the website. Again, we
certainly enjoy your show and you are having a definite impact on how I
prepare food…such great and delicious things to enjoy.
Stewart
Via e-mailA). I think I
know the one you’re talking about. I love to use fruit as a base for
fish, particularly in |
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tropical or hot weather. So use any
combo of fruit you like. Add a light, fruity extra-virgin olive oil and
some rice wine vinegar and you’ve got it. All that’s left is to
blacken your fish, a process producing a spicy crust that compliments
the sweetness of your fruit. Q).
In your recent column about your family Thanksgivings, you mentioned
making Italian sausage. Could you share your recipe with me? I collect
old family recipes for making Italian sausage and make my own. I am
always looking for that special single ingredient that
sets home made Italian sausage |
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apart from the others.
Bob Chesbro
Silver Creek, NYA). To tell
you the truth Bob, it’s not worth the effort. There are too many good
ones around. Aside from the proper equipment, gut casings and
refrigeration, you just might end up poisoning your family and friends.
On this one I say buy them already made. Find a good company and stick
with it. As for secret ingredients, it’s really about fennel, black
pepper and salt – that’s it. Some also add cheese, wine, parsley and hot
peppers. |
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Q). Could you please give me your
recipe for brick turkey?
R. Gump
Via e-mailA). You liked
that one, huh? Let’s start with the equipment. You need a large cast
iron skillet. If you have a big bird, you can cut it to fit the pan.
We’re not talking about a beautiful presentation – we’re talking flavor!
Get the pan medium-hot and give the bird a real good pounding with a
frying pan to flatten it as much as possible. Then rub it down liberally
with my Sensational Seasonings or your favorite rub. Place the turkey
skin side down in the skillet and, using a large flat piece of metal (a
pizza pan is perfect), place a few bricks on top. Wash the bricks or
cover them with foil first. Cook until nicely brown, 10 – 15 minutes,
then do the same to the other side. Finish in a 350-degree oven until
done (25 minutes per pound). |
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Q). I recently lost all of my old
favorite recipes in a flood, so I was online looking for a bagna calda
recipe. I’ve found quite a few, but none of them contain one of the main
ingredients that I remember using – whipping cream! I know it was
butter, garlic, anchovies (with oil), and some cartons of whipping
cream. Have you ever heard of bagna being made that way?
Vicki C.
Benld, IllinoisA). Sorry to
hear about your misfortune. My favorite bagna calda recipe comes from my
old friend Cam Solari in Reno, Nevada. No whipping cream in his recipe,
but here it is:
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Cam Solari's Bagna Calda
Recipe
Serves 4-5 people
1 1/4 cup extra virgin olive oil
1 pound sweet butter
15 cloves of peeled garlic (now we're talking!)
4-5 small cans of anchovy fillets
On a very low heat, place the garlic into a pot with the oil. Do not
make it too hot, it must be on low. Cooking low and slow, it should take
about an hour. The garlic is ready when you can mash it easily. Next add
the butter and let it melt and then add the anchovies. While it's
cooking, prepare raw washed vegetables for dipping. I like to use,
assorted bell peppers, zucchini, cauliflower, broccoli, celery, cabbage
- you get the picture. You can also use boiled baby potatoes, grilled
onions, shrimp and good French bread. The incredible flavor of this dip
along with the crunch of the veggies may make you crazy so watch out! |
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Just spent three weeks in New Zealand with
daughter Gia, work-ing her way around there visiting and backpacking. Ah
what a life! We had the pleasure to see Andy, Jenny and baby Elly
Ricciardi in Nelson. These kids moved there a few years ago because
Monterey is just too expensive for a start-up family. Both are teachers
and the govern-ment treats them like gold.
They also have a great 3-bedroom home ($200,000). They love the out-doors,
the weather and boy is it clean. Congratulations kids I’m proud to see
that you have matured into terrific people. New Zealand, where men are
men and sheep are nervous. There are 4 million people in the whole
country and 41 million sheep, plus dairy and beef cattle. Holy smokes –
that’s a lot of animals. The people are the nicest in the world.
British, Dutch, Germans and natives (Moaries). Only one Italian restau-rant
on the south island in Nelson. New Zealand is called the extreme sport
center of the world, but lets talk food. Our favorite dish was Pavlova.
What is it? It is an unusual dessert with a soft, sweet marshmallow
center and a crisp crust served with sliced fresh berries or fruit. I
guarantee you will go nuts over this. You dessert bakers out there, try
this one! |
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Pavlova Recipe
Serves 6 to 8
4 large egg whites
1 cup superfine or castor sugar
1 t. white vinegar
1/2 tablespoon cornstarch
Topping:
1 cup heavy whipping cream
1 1/2 T. granulated white sugar
1/2 t. pure vanilla extractFresh
fruit - kiwi, strawberries, raspberries, blackberries, passion fruit,
peaches, pineapple, or other fruit of your choice. Preheat oven to 250
degrees F and place rack in center of oven. Line a baking sheet with
parchment paper and draw a 7 inch (18 cm) circle on the paper. In the
bowl of your electric mixer with the whisk attachment, beat the egg
whites on medium-high speed until they hold soft peaks. Start adding the
sugar, a tablespoon at a time, and continue to beat until the meringue
holds very stiff peaks. (Test to see if the sugar is fully dissolved by
rubbing a little of the meringue between your thumb and index finger.
The meringue should feel smooth, not gritty. If it feels gritty the
sugar has not fully dissolved so keep beating until it feels smooth
between your fingers). Sprinkle the vinegar and cornstarch over the top
of the meringue and, with a rubber spatula, fold in. Gently |
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spread the meringue inside the
circle drawn on the parchment paper,
smoothing the edges, making sure the edges of the meringue are slightly
higher than the center (you want a slight well in the center of the
meringue to place the whipped cream and fruit). Bake for 1 hour 15
minutes or until the outside is dry and takes on a very pale cream
color. Turn the oven off, leave the door slightly ajar, and let the
meringue cool completely in the oven. (The outside of the meringue will
feel firm to the touch, if gently pressed, but as it cools you will get
a little cracking and you will see that the inside is soft and
marshmallowy.)
The cooled meringue can be made and
stored in a cool dry place, in an airtight container, for a few days.
Just before serving, gently place the meringue onto a serving plate.
Whip the cream in your electric mixer, with the whisk attachment, until
soft peaks form. Sweeten with the sugar and vanilla and then mound the
softly whipped cream into the center of the meringue. Arrange the fruit
randomly, or in a decorative pattern, on top of the cream. Serve
immediately as this dessert does not hold for more than a few hours. |
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