June 23, 2004 Ask the Chef Article

June 23, 2004 ... Ask the Chef ... John Pisto

Q). John, I am new to the Peninsula and need to feed my fix for "Boar's Head" meats - Where can I find them?
Hurry, Harry from Pacific Grove
Via e-mail

A). Boar's Head brand is generally recognized as the first name in quality deli meats. The company started around 1905 in Brooklyn, New York. Harry, you'll be glad to know that you can find Boar's Head meats in Monterey at Monte Vista Market (373-3737), or at Carmel Valley Market (659-2472). They are open from 8:00 am until 7:00 pm daily and Sunday until 6:00 pm. For more info on the Boar's Head company, check out www.boarshead.com.

Q). Hi, Chef Pisto. I read on your web site about how you grilled fresh sardines during the recent Fisherman's Festival and especially enjoyed the photos. It seemed like the sardines were pretty simple to cook and you said everyone loved them. I would like to try cooking them, but where can I buy fresh sardines? I live in Michigan.
Thanks,
Susu, Via e-mail

A). You really do have to try it yourself to know how wonderful these flavor-packed and highly nutritional local fish can be. Call Buster Crab or Sally Boy at Monterey Fish Company (831-375-3511), they may be able to arrange something for you. Susu, while you're waiting for your little beauties to arrive, here's another one of my favorite ways to prepare them.

Stuffed Sardines Recipe
Serves 1-2
6 large fresh Monterey Sardines
1 1/2 cups seasoned bread crumbs
1/4 cup raisins
2 tablespoons pine nuts
1/4 cup grated Parmesan cheese
olive oil
1/4 cup dry white sine
1 quartered lemon
salt & pepper to taste
Cut off sardine heads, gut and scale. Remove backbones by running our thumb up and down the spine. Butterfly the sardines (open them up). Mix bread crumbs with raisins, pine nuts, cheese, salt and pepper. Brush olive oil on sardines. Set aside 1/4 cup of your bread crumb mixture and fill the sardine cavities with the remaining bread crumb mixture. Pre-heat oven to 350 degrees. Roll the sardines from head to tail and place in a baking dish. Sprinkle with wine, olive oil and additional bread crumb mixture and bake for 20 or 30 minutes or until well done. Serve with lemon garnish.

Hi John, I was reading your article, just like I do every week, and found the part about the pepperoni stix particularly interesting. Well, I don't make pepperoni stix, but I wanted you to try my house made salami stix. I've made quite a few batches now, and I think they're pretty good. I hope you enjoy them!
Your friend,
Lisa Magadini
Chef-Owner Mecca Delicatessen

Pepperoni fix! Lisa from Mecca Deli in Marina dropped off some smoked salami stix at my office. I think this just might work. It's got the crunch; all she needs now is some Spanish smoked paprika and bingo! Give them a try folks and say hi to Lisa, one of our hard-working local chefs (384-7821).

Toga party for Dad. That's right, sheets and garlands for all! Youngest daughter Gia catered my Father's Day dinner, along with friends Sarah and Sean, and they did a wonderful job. They prepared all types of grains, figs, dates and

couscous, while smoked turkey legs, quail and legs of lamb provided the protein. Harp music in the background, blankets and pillows all over the lawn, boy, oh boy they really pulled it off. It didn't hurt that Monica Lals helped with the cooking. This long time family friend is without a doubt a great talent in the kitchen and she made sure the kids had some back-up - just enough. A great feast and Gia even arranged for daughter Tawni to fly up from Southern California to surprise me. Sweetheart, you really made my day! Gia wants to do more of these parties as "Ambrosia Catering and Party Planning" (646-1267). I guess it's in the blood.

Q). Hi Chef Pisto, I could really use your help. I just got married and want to treat my husband to one of his favorites, pepper steak. So I thought I would ask you for a good pepper steak recipe. Thanks!
Julianne, Monterey
Via e-mail

A). Hi Julianne, try this one and you'll have him doing the dishes.

Red Pepper Steak Recipe
Serves 2

2 16 oz. New York steaks
1 tsp. Garlic powder
1/4 cup whole black peppercorns
1/4 cup red wine
1/4 cup whole red peppercorns
1 tsp. Butter
Salt to taste

Crush peppercorns to a coarse consistency and pour into a pie pan. Add some salt and garlic powder and mix. Press steaks into mixture,

coating both sides heavily. Pre-heat cast iron skillet for 10 minutes on medium-high heat. Place steaks in the smoking skillet and cook until seared (approximately 4-6 minutes on each side) for medium-rare. Remove from skillet and cover with foil to keep warm. To make pepper sauce, de-glaze skillet with the red wine. Reduce by one-third, then add butter and stir. Remove foil from meat and place meat on individual plates. Pour sauce over steaks and serve.

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