Readers: Recently someone asked me how
to clean my cast iron grill pan. Here is another recommendation someone e-mailed me -
thanks for the info. Remember folks to always oil it lightly after cleaning to prevent
rust.
Dear Chef, I don't have a question, but an answer to one. How
to clean the cast iron grillpan. Put a clothes dryer sheet in the pan and cover it with
warm water. Let it sit overnight (or maybe a few hours). Usually everything just floats
off with hot water and a small brush to get between the grids. One sheet just fits my
small pan. I love the way it grills!
Readers: Recently
when I was in San Francisco, a motel operator by the name of Ernie recognized me from my
cooking show, which he watches on the GoodLife TV Network. Ernie asked me to talk a little
bit about poaching fish, because he's getting tired of grilling and frying his fish. |
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O.K.
Ern, good question. In order to poach anything you need a poaching liquid, ok? For fish,
the one that I like to use is simple and really good, especially if you like the real
flavor of fresh fish - sweet a little salty and clean.
Pisto's Seafood Poaching Liquid: Start with 2 parts water and 1 part dry
wine (or dry vermouth), salt & pepper to taste then add some spiced lemons, lots of
fresh garlic and lots of flat leaf parsley. Bring to a simmer and cook for 2 minutes, just
enough to cook the garlic through. Lower the heat and add a good amount of your best olive
oil. Now add salmon, halibut, bass, trout, rockfish, sand dabs or any other white fish
(that we are still allowed to eat nowadays), and cook until it just turns beyond opaque.
Serve it in a bowl with some of the poaching liquid. Pair it up with a nice glass of white
wine (or a dry rosè), some toasted Italian bread with a bit of homemade garlic mayo and
enjoy! Some other things you might add are; chopped tomatoes, basil, tarragon, thyme,
olives, scallops, fennel - well you get the picture. |
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Q:
What can I do if my food gets too sour? What should I add without any change in the taste
of my food?
A: Well let's see here, how is your health? Maybe your taste buds
are a little dull. Add a 1/2 teaspoon of sugar to everything and call me next week.
Q: Dear John, I've got tomatoes coming out of my ears! How about some of
your favorite and easy recipes? Happy - Carmel Valley
A: Well, first of all Hap, I would get my ears checked if I were
you. Ha, Ha! Here's one I've been eating almost every night. Grill thick slices of
eggplant with olive oil, salt and pepper. On top, place real beefsteak tomatoes, also
oiled and hit on the grill, then a couple of pieces of fresh basil or arugula. Finally,
top with a couple slices of good buffalo mozzarella, drizzle with your best olive oil and
finish with salt and freshly ground pepper. Simple and guaranteed to thrill, in this peak
of the tomato season! |
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