Q). I was fortunate enough to
enjoy some abalone at one of your restaurants recently and was surprised
to find out that it came from a local abalone “farm”. I had no idea that
abalone was raised in such a way and that this is a local product. Are
these abalone available to the general public, or just to restaurants?
Jennifer Crouch Fresno, CA
Via e-mailA). Jenny,
your good fortune just keeps on rollin’! Not only are these beauties
available to the public, they can even be shipped live to you in Fresno.
Monterey Abalone Company, founded in 1992 on Monterey’s municipal wharf
#2 does an amazing job |
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raising our local California red abalone
using natural foods and methods. This operation is a triumph of
sustainability, and they now produce the largest farm-raised abalone
available, measuring up to 6 inches across and weighing 11/2 pounds.
Their abalone are fed giant kelp which is harvested each week from local
kelp beds and transported in the company's skiff directly to the farm
and fed to the abalone. Giant kelp is one of the fastest growing plants
on earth and has been measured to grow as much as 3 feet per day under
ideal conditions. For more information call Monterey Abalone (831)
646-0350 or check out
www.montereyabalone.com. For recipes, call me! |
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The perfect summer meal:
1. Heirloom tomatoes, sweet red onion, fresh basil,
oregano, salt and pepper, your best olive oil and a little splash of
vinegar.
2. Sicilian style, thin summer sausage. Grill or fry the coils
until crisp. A “Monte Vista Market exclusive” - just as good as Sicily.
3. Cooked spaghetti squash with diced fresh tomatoes, squeezed raw
garlic, pine nuts, extra virgin olive oil, basil and freshly grated
Pecorino cheese.
4. An ice cold Rosé – people you will be able to walk
thru a wall - pure energy. |
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Hi John,
We've been reading about your travels in search of in-season
fresh fruit. It didn't cross my mind until now when we just got back
from our annual outing to get apricots. We go to Fairhaven Orchards in
Hollister, go there every year and get 4 or 5 lugs of apricots to can,
freeze and, of course, eat. They are delicious Blenheims, (not sure of
the spelling). They are located on highway 25 and also have some of the
sweetest cherries...not sure if they grow those there or if they come
from somewhere else. Got to be quick though, particularly with this
weather heating up. |
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Phone # 637-4221. Also tried your buttermilk
pancake recipe. Jess is a fluffy pancake man, he gives it "two thumbs
up" - cleaned his plate and then some.
Thanks. Martha and Jess
Big SurChef response: It
just so happens that last Thursday, I found myself again at Andy’s
Orchard. Five varieties of peaches and 150 pounds of Blenheims. Andy has
now started fruit tasting, check with him. Also worked in another visit
to Sicilia In Bocca restaurant in Morgan Hill (408) 778-0399. Try the
fried zucchini. |
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Greetings John,
It was a blast to see Johnny River’s photos on your website from his
July 4th concert. Thanks for sharing! We've posted a link on Johnny's
web board to share with all of his fans around the world. My family and
I will be visiting our daughter in San Ramon, CA next month and we are
planning a day to visit the aquarium in Monterey. If time permits, we'll
be sure to stop by your restaurant to say Hi. Regards,
Scott A. Winans, President - Johnny Rivers International Fan Club
Las Cruces, New Mexico
www.johnnyriversfanclub.com
Now how about that! |
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Q). Hey Johnny boy . . . I've
heard your Grandmothers Luna Blu story (and it's great) but that crab
risotto is the best restaurant meal I've ever had. The first 2 times I
ordered it, it was an appetizer made with asparagus, not scallions. This
weekend it was an entree and just as good as ever. Please, please, on
bended knee, give a good old Sicilian girl the recipe. I'll still come
and order it at Blue Moon, I'd just like to make it at home in
Sacramento.
Grazie, Via e-mail
A). Lady – Did I ever tell you the story about
my Grandmother, on my Mother’ s side? She was lying on her death bed
with the family seated around her, she had minutes to go. “Johnny, my
favorite grandson come-a-close, please and tell your dying Grandmother
the recipe for the crab risotto.” “Nana, I love you, but I can’t.” She
looked up at me and with her dying breath said, “You always were a son
of a b _ _ _ _.”
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I wanted to give a thank you to Stan
Rowe for the cookbooks he brought to my office, great additions to the
library! Adventures in Wine Cookery; California Wine Lovers’ Cookbook;
Gourmets Old Vienna Cookbook; and Windows on the World Complete Wine
Course. Q). Long time reader, I have
heard about pasta with beans for a long time. Can you please send a
recipe? Marv in Monterey Via e-mail
A). If you’re talking pasta with beans, you
must be referring to the classic pasta e fagioli.
Pasta and Beans Recipe (Pasta e Fagioli) Serves 6
1/2 pound dried beans or garbanzo,
soaked and cooked
2 carrots, diced
1 1/2 cups celery, diced
1 onion, chopped
1/2” thick slice of pancetta, diced
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4 cups fresh or canned
tomatoes, chopped
3 T. tomato paste
1 t. fennel or anise seeds
1/2 cup fresh basil, chopped
1/2 cup dry white wine
1/3 cup olive oil
1 t. rosemary
1 pound spinach, chopped
salt, pepper and hot pepper flakes to taste
2 cups tubetti, ditalini or any small pasta
6 garlic cloves, choppedIn saucepan add
oil, pancetta, onion, garlic, celery and carrots. Cook over medium heat,
covered, until vegetables are tender. Add wine, salt, peppers, tomatoes,
tomato paste and rosemary, cook about 15 minutes covered. Add escarole,
cook covered until wilted. Cook pasta according to package directions,
drain and add to vegetables. Simmer one minute and serve with grated
Romano cheese. |
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