Q). I need help. Please tell me why
e.v.o.o. is the one to use – not the cheap! I think it has to do with
the way to olive is pressed. Looking forward to you column, it should be
there every day.
Lois Lee Haller
Seaside, CaA). Guess what
Lois – I had to ask around to find out what e.v.o.o. is. Turns out, it
means extra-virgin olive oil. How about |
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just calling it “x.v.”? Extra-virgin refers
to the first pressing of olives to extract oil, contains no more than
0.8% acidity, and is judged to have a superior taste. It is considered
to be the best quality and is therefore the most expensive. The taste
depends on many factors, so taste around and see which you prefer. If
the oil is very green and peppery, it usually denotes oil from green
olives. Golden color usually means more mature olives. To really |
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confuse you, most if not all oils are
blended just like many wines – and like wines, the same oils will differ
from year to year. Here’s my philosophy regarding these oils: For
general cooking, sautéing and deep-frying, I use virgin olive oil. I
only use extra-virgin when I’m making a salad dressing or need to flavor
soups, pasta or baked fish. In other words, extra-virgin should be used
as a condiment. |
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Q). I tried sand dabs for the first
time at Domenico’s and they were delicious, light and delicate. What
exactly are sand dabs and how do you prepare them?
Kaitlyn M., Marina,
Via e-mailA). Sand Dabs
– a real local specialty. The sand dab is a small flatfish (imagine a 6
– 8-inch halibut). Dabs caught by hook and line are the best but hard to
come by these days. What we see now are troll-caught. Although not as
good they are still very acceptable. Sand dabs have a lot of bones, but
the real fish eater knows how to eat them. Unfortunately, most Americans
only want filets with no bones. Fish tastes so much better on the bone –
just like bone-in steaks. I remember the first time watching my
brother-in-law Jean eat the whole fish (bones and all). The secret is to
bite with your front teeth so that any bones will be felt there
first. Then all you have |
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to do is spit them
out. Well folks, I talked to one of my suppliers, Monterey Fish Company,
and they have whole sand dabs with only the side bones trimmed. All
that’s left is the main bone, which is easily removed after cooking.
Kaitlyn, I will guarantee that these will taste three times as good as
the filets – I promise! Dredge them in well-seasoned flour and grill in
a hot pan with butter or olive oil until done – but not overdone. Don’t
flip-out if you find a bone – just remember to bite with your front
teeth. Tonight on my TV show, you can see me cook a whole fish in
Croatia a couple of years ago.
Q). I am having a dinner in honor of my son’s graduation from Auburn
University. We live on Mobile Bay (Alabama) and I would like to cook
fresh, in-the-shell oysters on a beach fire. Do you know how I could
accomplish this task?
Thanks, Pam, Via
e-mail |
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A). Make a mixture of sweet butter,
chopped garlic, a little lemon juice, a shot of hot sauce and some
grated Romano cheese. Using a grill and tongs, steam open the oysters or
clams (they will pop open in a few minutes). Remove from the fire, rip
off the top shell and smell each one. If they smell good, use them,
if not, throw them away. Add a dollop of the butter mixture and put back
on the fire. Let it poach a bit but don’t over cook them (that means
shriveled up and dried out). With a bit of practice you will get this
down. Also use a Mexican salsa or barbecue sauce - your own or a good
quality bottled one. Serve on a plate then throw the shells on the beach
for recycling. Now just pair it up with a good crisp white wine and
you’ve got it! |
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Q). I read and enjoy your column in
the Herald. Thanks for the recent eggplant recipe, it sounds very good.
I recently attended a convention in Memphis and had an appetizer of hot
spinach and artichoke dip. It was absolutely delicious!
Virginia K., Salinas,
Via e-mailA). Thanks
Virginia. Of course, we love artichokes around here. By now I must have
served over two million chokes at The Whaling Station alone! Try this
recipe that I came up with:
Artichoke & Spinach Dip
Recipe – makes about 2 ½ cups
1 ½ ounce jar of artichoke hearts
¼ cup of mayonnaise
½ teaspoon grated lemon zest
10 ounce bag of spinach
3 tablespoons of lemon juice
salt and pepper to taste
Tabasco sauce to taste |
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Chop artichokes in a food processor fitted
with a steel blade. Set aside. Wash spinach well. Blanch in boiling
water; drain; squeeze dry and chop in food processor. Add chopped
artichoke hearts and remaining ingredients and process just until
blended. This can be prepared a day in advance, and stored in the
fridge. Serve with vegetable sticks or tortilla chips.
Q). I watch your show, here in
Columbus, Ohio and learn something everyday. I am one of the many people
that have a severe MSG allergy. I was wondering if your special
seasoning has any monosodium glutamate in it?
Ron Stauffer
Via e-mail
A). No Sir, our Sensational
Seasonings is the real, deal. Plus it is low in salt. Try it on
everything – roasts, chops, seafood, vegetables or in a Bloody Mary. |
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Q). How do you add lemon or lime
to a light cream sauce and not have it curdle? I would like a light
sauce for salmon.
Cathy Ryerson
Via e-mailA). May I suggest
a bit of horseradish in a reduced heavy cream for salmon - very good.
The secret is to use heavy cream (and not
half n half) because it is stabilized. Don’t add too much lemon though,
you’d be pushing your luck!
I’ve just tasted the first Monterey Bay
Salmon courtesy of Ronnie A. and let me tell you – fat succulent and
tender! When it comes to this beautiful fish, don’t over sauce and don’t
over cook!
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