April 21, 2004 Ask the Chef Article

April 21, 2004 ... Ask the Chef ... John Pisto

Q). Dear John, We were fortunate to have received one of your "Pisto" hams as a gift. We followed your directions pretty much, and the ham turned out terrific. In your column, you said that it would "impress even your mother-in-law" and that was not far from the truth. In our case, our son's future in-laws had Easter with us, our son, their daughter (our daughter-in-law to be) and other friends and relatives. The future in-laws traveled here to San Jose from New York. The ham was the high spot of their trip so far. Having good food to serve (that turns out so well) breaks down social barriers - we had never met them nor spoken to them before.

The Pisto-ham gave us something in common, wonderful food. I am doubly delighted with the outcome.
Liz LaBonte
Via e-mail

Response: Folks, there you have it - Ham-a-mania! Got a problem? Order a Pisto ham. Got a situation? Order a Pisto ham. I am very happy to share this fabulous product with everyone. Thanks for the e-mail! Ham - On! Now try the pancakes!

Q). John, You need cooperation of the City regarding parking for locals. Was upset to learn that the City did not honor this pass. Where is waterfront parking? Great meal and evening at Abalonetti's.
Jim Hicks
Written on the back of a parking pass.

A). Listen up Jim, the entrance to the waterfront parking area is next to the big sign that says "Old Fisherman's Wharf #2". It's on Del Monte is very hard to miss. Call for directions, we will help you (373-3778). I think you went to the wrong lot.

Readers: College daughters are such a pleasure to call on the phone. Take my little Gia, only she can burp like a small truck driver over the phone. Ah, higher education! What a pleasure to hear what she is learning about. I'm so proud - Keep it up Gia. Just don't graduate to you know what.

Q). Hello John,
I just know that you must have an excellent recipe for either Fettuccini or Linguine with a nice white, creamy clam sauce. I've had this wonderful dish at some restaurants in the Bay Area, but most of them use a light buttery sauce. My husband and I are partial to the creamy sauce. Can you provide a recipe? Thank you.
Terry Sigala
Salinas, CA
Via e-mail

A). Clam Sauce Recipe
For two people: Drain the juice of chopped clams (use 4 small cans) into one container and place the meat in another. Sauté 10 garlic cloves in olive oil with 1/4 lb. of diced fresh mushrooms. Sprinkle in a small amount of flour (about 3 tablespoons) and cook for another 5 minutes. Now add the clam broth plus another 2 cups of clam juice. Add 1/2 cup chopped parsley and cook until it thickens a bit. DO NOT make a paste out of this - it should be slightly thick - add more clam juice if necessary. Put on a low heat and add a good splash of heavy cream, just to make it white, and then add the clams. Cook 1/2 lb. of linguine, drain and add the whole thing to the sauce. Toss well, serve and - watch out!

Q). Hey Chef Pisto,
Could you tell me where I can get the tortilla flattener that you showed on your show (April 6, 2004)?
Thanks so much in advance,
Chastity Cuevas
Via e-mail

A). What you want Chastity, is called a tortilla press. Call Danny at Monterey Bay Restaurant Equipment (831-899-1422) he will ship it to you.

Q). Chef Pisto, Honey child, where are your recipes for the show you did on April 6, 2004? I would love to have them all. The refried beans, guacamole, huevos rancheros, etc. By the way if you have a recipe for enchiladas and the cheese dips served in Mexican restaurants, I would most appreciate it. The cheese dip is white. Thank you so much, I love your show.
Kindest Regards,
Chastity from Tennessee
Via e-mail

A). Ok Chiquita, Here is my Italian style Mexican food. First, Guacamole - have avocados that are on the soft side. Place meat only in a bowl. Add a whole diced onion, salt and pepper, one diced fresh jalapeno, the juice of a couple of fresh limes and a 1 oz. of olive oil. Now, mash it all up with a fork and that's it.

Huevos Rancheros Recipe (ala Mario)
For each serving
2 tablespoons olive oil
2 small corn tortillas
2 large fresh eggs
grated cheese (jack or cheddar)

Salsa Verde: 5 jalapenos and 4 tomatillos (green tomatoes). Boil in water for 5 minutes. Put into a blender, add salt, pepper and fresh garlic.

Salsa Rojo: 3 Red tomatoes, 10 chiles (arbol). Sauté with garlic and olive oil until brown. Put into blender with about 6 oz. water salt and pepper.

Garnish: avocado, tomato, fresh lime and cilantro

Process: Heat the olive oil in a heavy skillet and very lightly fry the tortillas (only soften them do not let them get crispy). Place the softened tortillas on a small ovenproof serving dish. Fry (lightly) 2 eggs, sunny side up and place on top of the tortillas in the dish. Top with a line of red and a line of green salsa and sprinkle with grated cheese of your choice. Put into a 400 degree oven just until the cheese has melted. Garnish with avocado, tomato, fresh lime and cilantro.

Q). John, Mike here, I'm looking for a Cast iron stovetop grill for my mother, unseasoned for double burner reversible. Can you help? Via e-mail

A). Give Dan or Bill a call at (831) 899-1422 they will ship, but how about my grill? Bill has that too! Use it on one burner - less clean up.

Q). Chef Pisto - Please clarify what you mean by "regular size" sour cream in your pancake recipe from last week (1/2 pint, full pint)?
Love your column
George
Via e-mail

A). I meant a full pint - come on Georgie boy, this is cooking Pisto style. By the way, have you ordered your pancake grill? I have and I'm inviting the whole family over for pancakes - can't wait!

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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