Q). Good to see you at the
Johnny Rivers concert on the 4th of July – what a show! I know you
Sicilians know 101 ways to cook with figs. At our desert house, where
it’s blazing hot, we have a nice tree getting ready to yield lots of
ripe juicy black Mission figs. They don’t keep so we need to find new
and different ways to enjoy them. Most recipes I know are for sweets.
But nobody can live off sugar alone. Do you have any ideas for
appetizers or entrees that use fresh figs in savory ways? Appreciate any
suggestions. Antoinette Saylor
Via e-mail
A). It was nice to see you and everyone at that fabulous concert!
Did you know that the Mission fig was brought to California by the
Spanish missionaries? At about 55%, figs are naturally high in
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sugar, in fact the highest sugar content of
all fruit and there are literally hundreds of varieties. According to
the California Fresh Fig Growers Association, based in Fresno, the
season for first crop of fresh Mission figs grown in the San Joaquin
Valley begins in early to mid June and lasts approximately two weeks.
The second crop of Mission figs, as well as other varieties, including
Calimyrna and Kadota figs are available mid-July. My favorite jam is
made from figs and it is the best condiment for a cheese platter. Three
types of cheese, some nuts, a dab of jam, some thin crackers and a
bottle of Porto will provide a memorable finish to any dinner. Or, how
about figs teamed up with prosciutto? The saltiness of the ham matches
up perfectly with the sweetness of the figs. You can stuff your figs
with a tapenade or poach them in |
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pinot noir. Combine some pinot with a little
honey, a couple of cinnamon sticks and a drop of balsamic vinegar in a
pan. Add the figs, cut in half lengthwise, and gently cook over medium
heat for five minutes. Remove, figs, reduce the liquid to a syrup and
serve at room temperature. As for the savory side, use dried figs in a
couscous or just cut them in half, grill and serve with lamb. Tapenade
is a rich olive spread popular in the Mediterranean.
Greek Olive Tapenade
Recipe:
20 coarsely chopped, pitted Kalamata olives 1 T. capers,
rinsed, drained and chopped 1 t. fresh lemon juice 2 T. olive oil ½ t.
anchovy paste fresh cracked black pepper combine all of the ingredients
in a bowl and mix well. Refrigerate and use within two weeks. |
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How about a substitute for mashed
potatoes? Cut and boil 2 heads of cauliflower until soft. Drain water,
add some hot milk, Butter Bites (or some other low-cal butter
substitute), salt & pepper and start mashing. This one came from
Charlie at Do Re Mi records. Well I gave it a try, Charlie boy, and it’s
pretty good. However, for the second batch, I used real butter, some
heavy cream and nutmeg. Not low-cal, but mmm-good.
Q). Where can I purchase white anchovies? I
live outside |
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Philadelphia, PA (Glenside, PA.).
Thank you. Via e-mail A). Usually in
an upscale, specialty food type market. If you still can’t find them,
call Nick, here in Monterey (831) 760-6246. He may be able to ship to
you in PA.
How about that Johnny Rivers concert? Check
out the pictures below.
Rockin’ Pneumonia & the Boogie Woogie Flu – that’s my favorite! |
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Q). John, you had a show where
you visited a private reserve in South Monterey County. I am acting as
an intermediary for someone arranging a honeymoon for a celebrity and
thought they might have an interest in visiting the property. I seem to
recall you cooked wild boar, etc. in a rustic kitchen?! Could I get a
contact number, please?! Ed Shed Via e-mail
A). Rock Springs Ranch in Paicines, California. I do believe that
the property has been sold and is no longer doing functions. |
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Q). My wife and I stopped into
Domenico’s last week after a family reunion on Jacks Peak. We spoke to
your daughter, Kim I believe, and asked about your great garlic mayo
sauce. I offered to trade her the recipe for some King Bolete mushrooms,
fresh picked by my nephew. He gave us more than we could use. She said
just garlic and Mayo. I wasn't quick to believe her but I made good on
the deal. Upon returning with the bag of Boletes, her eyes lit up.
"Gold", she said. I mentioned my nephew picked in
the Susanville area and sold over a hundred
pounds to restaurants in |
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the Reno area. She said she was very
interested and promptly sold me your book "Cooking With Mushrooms".
She's good, very good. I read your book, logged on to your website (also
very good) and found the recipe. Mission accomplished. I’ll be making it
for my 4th of July party. I don't know if she shared the shrooms with
you but, I would be glad to put you in contact with my nephew for next
season. Thanks for the great food and recipes! Hope to hear from you
soon.
Backyard Grillmaster,
George. Via e-mail |
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A). Hi Georgie, no she didn’t share
the Boletes, but here’s my Garlic
Mayonnaise Recipe: Start with
room temperature eggs. 2 yolks only salt & white pepper to taste mustard
(a tiny bit) 1 tablespoon vinegar 1 cup extra virgin olive oil (or grape
seed oil) 4 garlic cloves Place yolks, vinegar, mustard, garlic, salt
and pepper in a fo od processor and run it for 1 minute. Start adding the
oil slowly (My cousin Art has a special spigot that lets the oil drip
very slow). When all of the oil has been added you’re done. Just
remember to check the seasoning. |
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