September 24, 2003 Ask the Chef Article

September 24 2003 ... Ask the Chef ... John Pisto

Q: John, Here in Seattle…..just saw your show for the first time and loved the scallops in the shell with the veggies on top and with the onion/eggplant/tomato/ zucchini bake…but couldn’t find it on your recipes on line…can you share?….thanks/Glenda

A: Hello Seattle! I guess my show is getting around because we have received other letters and e-mails. Glad you enjoyed the show. Real scallop shells are easy to find now a days. Restaurant supply houses will usually stock them. In Sand City, Monterey Bay Restaurant Supply has them. Scallops Recipe - in the Shell
First thing to do if your not using “day boat scallops” is to soak them in milk. Pull off the little pieces of flesh that is on the side and discard.

30 minutes in the milk is good. Figure 4 to 5 scallops each enough, to fill the shell. Now make a simple béchamel using equal parts os sweet butter and flour to make a roux, and then add hot milk. Per one cup use 1 tablespoon of butter to 1tablespoon flour to 1 cup of milk, etc. Got it? Now to finish the sauce, a bit of nutmeg, white pepper and salt - done. Now for the scallops...Dry the scallops, dip them in some seasoned flour and lightly brown them on both sides in a Teflon pan, over high heat. Place the shells on a pan and add the browned scallops. Next cover with the white sauce and top with either buttered breadcrumbs or Reggiano Parmesan cheese and place under the broiler until nice and brown.

Serve on a plate with a napkin underneath to steady the shell. Enjoy with a nice buttery white wine. Now for the baked vegetables “Provencal” style. Cut zucchini, tomato, and eggplant into slices the size of a silver dollar. Alternate the slices of tomato, zucchini, and eggplant in rows in a baking dish (make extra because this is good the next day). After you have done that give it a good shot of olive oil, salt and pepper, some chopped onion then finish with a crumbling of dry oregano and a bit of thyme. Add a splash of white wine to give it some moisture and bake at 350 degrees until done - 30 to 45 minutes. It’s ok. if it’s browned up a bit - good eatin’ Glenda!

Q: Hey John,

Saw the photos in the Herald of the cages of yummy-looking civet cats. Now that China has lifted the restrictions on sales of these guys, how about sharing a good recipe? Do they go well with Cabo Wabo tequila? Love your column! James K

A: Folks, anyone who wants to answer this, please, be my guest! I almost got wiped out by giving rabbit recipes. I could only imagine what would happen with cat recipes.

Q: Chef John,

Just watched one of your TV programs doing a BBQ lamb. The process looked outstanding

and we would love to try it. Please send the recipe. Roger J.

A: Well, Roger I’ve done lamb legs several ways. Above all, I think the rotisserie is the best, but not everyone has one. The whole leg studded with garlic rubbed down with olive oil, salt, and pepper. Roasted in a 250 degree oven for 4 hours is great or have your butcher butterfly one for you and cook in a Weber over medium heat until crusty and charred a bit (cook until medium), all will work for you. Boy do I love leg of lamb. By the way I did a 12-hour one cooked at 180 to 190 degrees that was perfect too! On a side note, oven-roasted potatoes go great with these!

Hot restaurant remembered. I just talked to my friend Kenny at Flying

Fish Grill in Carmel, and realized that I have known him since the 70’s. I remember bringing the kids to eat shabu-shabu, which by the way, was the name of the restaurant then. It’s now called Flying Fish. I have had many fantastic and inventive dinners there. It certainly is one of Carmel’s jewels.

Readers: Every day folks are asking me about local’s day on Fisherman’s Wharf. Is it still going on?…How do we do it?…etc. Well, we kept it going all through summer and it’s still going strong. Two hours free parking and a three-course meal for $9.95 all day, every Wednesday. Best of all, it’s ONLY for locals. All you have to do is ask for it. Salmon, sand dabs or fish and chips - come and get it!

Q: Dear John,

I have lived in Monterey all my life. I needed to ask you what is the best way to cook fresh tuna? I was thinking of just grilling it on the George Forman grill. Do you think this would work? If you have a recipe, that would be great. Thank you., Amanda C.

A: George Forman! How about my grill (available at Monte Vista Market) - just kidding. Are you talking about albacore or white tuna? This is pretty tricky stuff. Overcook it and it’s not good. Right now all the sport fishing and some of the commercial guys are canning it at home. Some are packing it in water and spices. My buddy Ron A. said he packed some in olive oil (haven’t seen any of it though), but let’s start at the beginning. Buy the whole fish and loin it out. Ask a fisherman, it’s very easy to do. Next vacuum seal the loins and freeze.

Two of the best recipes I’ve done with local albacore:

#1 Sautéed medallions of albacore recipe with capers and lemon. Cut the loin into 3/4” pieces and put into flour seasoned well with salt and pepper. Fry in a 1/2 cube of butter and a 1/2 cup olive oil on medium to high heat. Cook rare to medium only. Remove and add a bit of chopped garlic, parsley and some capers to the pan. Cook the garlic quickly and add a squeeze of lemon juice and some salt and pepper (chopped fresh tomato would be nice). Pour over the fish and serve.

#2 Albacore recipe with red sauce (for four people). Make a simple marinara sauce, then lightly brown a 1 1/2 lb. chunk of albacore loin in olive oil, salt and pepper. Drop the whole piece in the marinara and gently cook for about 3/4 hour until done (look into it with a knife). This needs to be cooked all the way but don’t overcook it. Boil your 1 pound of linguine. Break up the fish, giving everyone a nice piece and watch out - they’ll love it!

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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