Speaking about local fish. Friends Joseph
and Gigi are visiting from France, and I talked them into making
couscous. We decided to make both the traditional lamb-based couscous
and the Italian specialty fish couscous. Fresh whole fish is what we
needed and lots of it. Whole fish for the stock and whole fish poached
in the stock and served over the couscous with garlic mayonnaise on the
side. With help from Geno and Joe Pennisi at Royal Seafood
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on the Wharf, I had all the gopher
cods and blue fish I needed
(20 or so whole fish all expertly cleaned by buddy Ronnie Aliotti). We
worked from 10 am to 5 pm nonstop. The recipes were pretty extensive
and will be available on my web site, along with more photos. Let me
tell you, Joseph and Gigi were so happy to have friends and relatives
taste their authentic Algerian cooking. Couscous, a grain
(semolina)-based staple, is often referred to as Moroccan, but its
origins can be traced to Algeria, Tunisia and Libya. As for Royal
Seafood (655-8326), add them to your list of local fresh fish markets.
They have their own
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drag boats and hook & line day boat fishermen. Right now
you’ll find Monterey halibut, rock fish and a full line of live
shellfish and crab. The boats go out weekly, depending on weather
and quotas, for half-days and return with
petrale sole, sand dabs, rock fish, skate, fresh sardines and squid (ask
to be put on their call list). Also breaded and pan-ready seafood like
salmon (both farmed and wild) and Monterey prawns. With Monterey Abalone
Company right next door, you have all of the fresh fish you could ask
for. Recently, Trevor at Monterey Abalone sent 20 live abalone to good
friend Chef Joho at Everest Restaurant in Chicago. He was blown away –
live Monterey abalone in Chicago? Now that’s what I’m talking about!
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Q). Could you please tell me where in the area I can purchase St.
Louis-style ribs to barbecue? Also, is there anybody in the area that
manufactures a log-burning smoker or barbecue pit?
Jimmie Lassiter
Seaside, CaA). When Jimmie says St. Louis-style ribs, he’s talking about ribs
that are trimmed of the lower-most portion of the rib, leaving only the
center bone. Any butcher could do that for you. As far as a log-burning
smoker, I would have to ask you what you are planning to do. This sounds
like a large production, so I suggest you talk to Bill or Danny at
Monterey Bay Restaurant Equipment in Sand City (899-1422).
Folks, if you remember I told you about local musical genius Johnny
Rivers performing a free concert at Monterey’s Colton Hall this past 4th
of July. I also told you that I filmed it for Monterey’s Cookin’ and now
it’s on (8pm channel 34). If you were among the hundreds
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there that day, tune in you might see
yourself dancing. What a show, including his most famous hit “Secret
Agent Man”.
Reader responds. Dear Chef Pisto,
you’re absolutely right about oregano growing like a weed.
There’s also
marjoram: same genus (Origanum majorana) similarly robust (is that the
botanically correct word for “invasive”?) I planted little 2-inch pots
of each and they took off.
Different subject: Was reluctant to send
this, but in all modesty, it’s really fine.
Shiitake Mushrooms with Fresh
Asparagus and Tofu
Recipe
Sauté sliced Shiitakes in olive oil in a cast iron skillet. Add
cubed tofu and then 1 to 2-inch pieces of asparagus. Then add some white
wine and season with garlic, salt, lemon pepper and a dash of cinnamon.
Cover and simmer until asparagus is heated but still crunchy.
Ani Frazier
Via e-mail |
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A). Thanks Ani, always nice to hear
from you. Folks, Ani is a regular contributor as is Nancy Mangiapane,
who recently shared the best cannoli idea I have heard in years. Well,
here’s her famous zucchini bread recipe. Thanks Mrs. M.
Nancy’s Pineapple Zucchini Cake
Recipe:
1 cup Mazola oil
3 eggs beaten well
2 cups sugar
2 cups grated zucchini
1 cup carrots grated
3 cups flour
1/4 tsp. nutmeg
2 tsp baking soda
1/2 tsp baking powder
1–6oz. crushed pineapple strained
2 tsp vanilla
Beat eggs. Add sugar, oil and vanilla,
beating well. Stir in the zucchini and pineapple. Combine flour, spices,
baking soda, baking powder and stir to mix. Grease and flour the loaf
pans. Bake in a 350-degree oven for 1 hour. Cool and remove from pan. |
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Q). Hi Chef John, I love cauliflower
how about something different?
Jason Hart, Monterey
Via e-mail
A). Lately I have been roasting a
lot of my vegetables. It’s easy, fast and great for large groups. I hope
you like it. |
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1 large head cauliflower, trimmed into
florets
1 lb. red potatoes cut into thirds
salt and pepper to tastePreheat
oven to 450 degrees. Toss cauliflower florets and potatoes in olive oil,
salt and pepper. Place vegetables on a baking sheet in a single layer
and roast for 10 |
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minutes. Rotate pan and roast for 10 more
minutes. Vegetables are done when you can easily pierce with a fork or a
knife. The high-temperature roasting intensifies the flavors of the
vegetables in a way that will amaze you. |
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