Q). I was born and raised in
Monterey. My father, Horace “Frenchy” Lucido, was one of many local
commercial fishermen back in the 1950’s. We are also related to “Sparky”
Anea who skippered the Western Flyer during the days of John Steinbeck.
I would like to know how you marinate your squid as an appetizer. Is it
even cooked? It is so tender and delicious! I’m now in Sacramento, but
visit Monterey annually.
Tom Lucido
Via e-mail |
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A). Nice to hear from you Tommy. My
Sicilian style squid salad is cooked just to the point of perfect
tenderness (secret method) then tossed with good olive oil, red wine
vinegar, salt, pepper, chopped fresh parsley and, of course, a touch or
two of garlic. Q). The other
day I saw you at Monte Vista Market. You were buying a wrinkled root of
some kind. It was about 10 inches long. I felt embarrassed to ask you
what it was. The curiosity is killing me. I think it was fresh
horseradish root.
Jackie S.
Via e-mail |
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A). Right you are timid one. Next
time just ask me, I enjoy talking to people while I’m out and about.
Fresh horseradish is neat stuff, but you must be careful because this is
also potent stuff and its use is fairly limited. What would prime rib be
without it or a seafood cocktail sauce? It is also great with boiled
meats, poached chicken, potatoes and beets. To make your own, just peel
it and cut into small pieces. Then in a food processor, process until
finely chopped and add just enough cider vinegar to make it spreadable.
Add salt and a little sugar. It should store for up to 6 months in your
refrigerator. |
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Q). I am looking for a recipe for
cucumber dressing. Lucky's used to carry it but they are no longer in
business. I am not opposed to making it myself if you have a recipe I
could try. Please help me.
Martha Laden
Via e-mailA). Since I can't
decide which one I prefer, here are two for you to try.
#1 Creamy Cucumber Dressing
Recipe - makes 2 cups.
1 cup plain nonfat yogurt
1/2 medium cucumber, chopped fine
1 tsp. fresh-squeezed lemon juice
1 clove garlic, minced very fine
1/2 tsp. salt
1/2 tsp. ground white pepper
Blend ingredients together in a jar and store in the refrigerator. Use
generously with fresh green salads or chilled vegetables. This is an
excellent low cholesterol alternative dressing. |
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#2 Dilled Cucumber
Dressing Recipe
- makes 3 cups
1 cup mayonnaise
2 Tbs. Fresh dill leaves, chopped finely
1 clove garlic, minced
1 Tbs. chives, minced
1 tsp. lemon pepper
2 cups cucumbers, pared, seeded and chopped
1 cup plain yogurtStir the
mayonnaise, dill, garlic, chives and pepper together, and then add the
cucumbers. Finally, fold in the yogurt and chill.
Easter Eggcitement: Advise to
readers who transport deviled eggs. Last Easter, my wife and I were
invited to dinner and were asked to bring deviled eggs. My lovely wife
said she would take care of it so that I could relax and read the paper.
When it was time to go I noticed she had cooked a lot of eggs, three
dozen to be exact which means 36 eggs cut in half which is 72 halves,
that is a lot of eggs! So she had them all on a giant oval shallow
platter (the kind you put |
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a large turkey on). I picked up the platter
and shook it a bit and seemed pretty stable. Then I placed it in the
back seat, leveled it with stuff and gave it one more shake - no
problem. Off we went. We came to the first stop sign and I looked over
my shoulder as we came to a stop. To my horror all 72 eggs started to
move forward like the charge of the light brigade - deviled eggs over
the edge like a wave of water, toppling 4 and 5 at a time. Oh no! Then
came the reverse reaction in the opposite direction all the eggs started
going towards the back. Another dozen bit the dust and I mean the dust.
In between the cracks in the seats - holy smokes! I pulled over slowly
because now they were like a fluid mass, reacting to my every move. I
should have known better, my wife should have known better (she’s the
smart one). It was a mess although we salvaged maybe 40 eggs. Now my car
smells like egg salad sandwiches. Moral of the story: put a napkin down
first or make sure you have high rims on the plate to keep those little
rascals from fleeing. |
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Q). I love fresh, raw oysters. Why do
they cost so much and how do you know if they’re good ones?
Nicholas M
Marina, CA
A). My oyster expert, Jon Rowley
of Seattle, says most of our oysters are now farm-raised rather than
wild. The labor-intensive process of raising oysters from seed to final
product is all hand-done and expensive. We should however appreciate the
fact that |
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the quality has never been better and they
have never been safer to eat. According to Jon, when you look at an
oyster on the half-shell, it should look beautiful with light dancing
over the meat and juices. It should never look dull - hmm, nice visual
there Jon! By the way, good oysters need nothing on them - I mean
nothing. That way you can enjoy the ice-cold, salty, sweet, flinty,
creamy, smooth, slightly tangy natural flavors. It think its time for
oysters, folks - see ya! |
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Q). I saw
your recipe for Stalee’s macadamia pie and
decided to make it for Easter. What type of pie crust do you recommend?
Ciao, Martha Moss
Via e-mailA). Crust options
would include #1 Toasted macadamia nut crust; #2 Graham cracker crust;
or #3 Good old regular pie crust. Any will be good, Martha. Just don’t
eat too much, which is easy to do! Happy Easter. |
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