Q). I learned from my mother; if the
pasta pot is about to bubble over, just blow on it, a long steady
breath. It will knock down the foam for a while, and you can turn down
the heat a bit. Also, a little oil or butter can help. Do you have any
other suggestions?
Steve Bean, Santa Cruz,
Via-e-mailA). Sounds
like it would work - just don’t inhale. The long-term solution, Stevie-boy,
is a bigger pot!
Q). What is chicken-fried steak? I
have always thought it was chicken, but my husband says it is actually
steak. Also, is it difficult to make?
Julie Valdez, Via e-mail |
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A). You’re talking about one of my
all-time favorites and a popular dish at The Whaling Station. As I
understand, it was brought over by German immigrants in the 1800’s.
Probably in the manner of schnitzel (or cutlets), which always refers to
meat (beef, pork, or veal), pounded out in seasoned flour before
pan-frying. Pound your favorite meat in flour with a kitchen mallet or
the edge of a sturdy plate. Fry it in bacon grease and, after removing
it from the pan, add some milk to the bacon grease to make a gravy.
After you eat one of these, you’re ready to go out and plow the back
forty. This is real comfort food, not seen around here much but still
very popular in the south. |
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Here’s my recipe for chicken-fried steak
“Pisto style.” Have your butcher tenderize some round steak or
sirloin tip – no more than a half-inch thick. Next, season some flour
with salt and pepper, Sensational Seasoning, garlic powder, and sage.
Dip in flour, then in an egg wash, then flour again. You can also dip it
in buttermilk, then seasoned flour and fry. Fry them in bacon fat, lard
or vegetable oil. To make a pan gravy, drain oil from pan. Add bacon
(chopped very fine), buttermilk, chopped green onions, and a bit of
garlic. Stir to pick up all the pieces from the bottom of the pan and
don’t forget the mashed potatoes. |
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Q). What’s the difference between bruschetta and crostini?
Willie Jong
Via e-mailA). Bruschetta
are slices of country bread grilled over a wood fire then rubbed with
garlic. The bread is usually cut into good-sized slices and topped with
things like chopped tomatoes and basil, or smoked salmon. Crostini
literally means “little crusts.” They are usually small enough to serve
as hors d’ oeuvres. One famous one is made with chicken livers. Rustic
breads take on a wonderful flavor when toasted on an open fire. Try
spreading on a thin layer of some good quality sweet butter and toast
the bread until it gets a little burnt on the edges. If you don’t have
an open fire handy, try a stovetop grill, it works just as well. |
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Q). What is a true Reuben sandwich?
Should it be served hot?
R. Lobonte
Santa ClaraA).
Reuben Kulakofsky, a grocer from Omaha, Nebraska, is said to have invented this sandwich as part of a
group effort by members of his weekly poker game held
in the Blackstone Hotel from 1920-1935. The participants included the
hotel's owner, Charles Schimmel, and the sandwich first gained local fame
when Schimmel put it on the Blackstone's lunch menu. To make a good
Reuben, first you must have good, fresh rye bread, some hot and thinly
sliced corned beef and some good quality sauerkraut (rinsed to remove a
lot of the salt and squeezed dry). Next make a Russian dressing, which
is one part mayonnaise to 1/4 part chili
sauce, a shot of fresh horseradish, a dash of
Worcestershire, chopped |
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parsley, a bit of grated onions and salt and
pepper to taste. Now put some dressing on both sides of the bread, pile
on the corned beef (at least 2 inches high), add real Swiss cheese and
the sauerkraut. Butter the bread and grill it until it’s nicely browned
on both sides and the cheese is melted. Cut it in half; serve with
crispy new pickles, potato salad or coleslaw and lots of napkins!
 Readers: Now that the big tournament week
is here, some advice to new golfers (like me). If you’re going to play
bad, play fast! |
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Q). It has been a long time since I
had chicken cacciatore. I want to make it for my family. Do you have a
simple recipe that I could use?
Joey Cox, Via e-mail
A). Cacciatore means “hunter” in
Italian and it is a hunter-style braised chicken dish, usually made with
a tomato based sauce. My Mom’s recipe has no tomatoes in it and I
believe it is more authentic. I’ve prepared it with pheasant and
woodpecker (just kidding), even rabbit, squirrel (not kidding) and, of
course, chicken. Try this one it’s a ripper!
Chicken Cacciatore
6 legs and thighs
6 cups celery diced
6 garlic cloves diced
2 large onions diced
1 bunch parsley chopped
1 bunch fresh thyme minced
2 bay leaves |
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1 pinch crushed red pepper
1 qt. chicken stock
1 cup green olives
1 cup black olives
1 oz. dried mushrooms soaked in 1 cup of wine
2 cups dry white wineSeason the
chicken and brown off in a large deep pot, in 1/2 oil and 1/2 butter.
Remove from pot. Add all vegetables, mushrooms, olives, spices and
herbs. Let soften 20 minutes, add wine and reduce to ½ then add back the
chicken. Add 1 cup stock, cover and simmer on medium-low. If it dries
out, add more stock. It should not be swimming in juice, but it should
produce about 2 cups of rich gravy. Cook for 1 hour. Chicken should fall
off the bone! Serve over soft polenta. |
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Readers: The oyster-lover Valentine’s
package I told you about from Taylor Shellfish Farms of Shelton,
Washington will be featured on NBC's The Today Show
the morning of Feb. 13 as part of a feature on aphrodisiac foods. Taylor Shellfish is offering two and four-dozen Valentine's Day Oyster
packages (see at www.taylorshellfish.com) featuring five species of
just-harvested oysters (Olympia, Kumamoto, Pacific, Virginica and
European Flat) which come with a certificate guaranteeing success in
love direct from Cupid. The amorous inducement includes a shucking
knife, shucking instructions, an Oyster Guide, and Jon Rowley's "The Art
of Eating an Oyster" all for $29 for the two dozen package and $48 for
the four dozen package plus shipping. Oyster lovers have never had it so
good. Order by noon Feb. 12 for Valentine's Day delivery. |
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