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Dear Chef,
This week I tried your pheasant cacciatore
recipe from Nov. 5, 2003 and found it to be outstanding! It was one of
the best pheasant recipes that I have ever tried, tasted even better the
next day. Thanks so much for sharing it.
Bob Taylor
Oak Hills.
You're welcome Bobby-boy! By the way, my
web site now has over 500 recipes and subjects arranged alphabetically
and by date, with more added each week. Keep those letters coming!
Q). I
just had the Abalone at the Blue Moon! Never have I found a better
preparation - anywhere!! So tender. Can you tell me how to make them so
tender without pounding them paper-thin?
Via e-mail,
Michelle, San Pedro
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A). OK,
here’s the secret: Clean the abalone, leave whole and place into a
strong cloth bag, canvas is perfect. Then carefully put the bag with the
abalone behind your rear tire of your car. Carefully roll over the
abalone one time. One time Michelle or you will have a large white spot
- just kidding! The reason these little babies
are so tender is that they are raised in 50 gallon barrels and are
hand-fed. They do not need to travel for food so the whole muscle
doesn’t get any exercise. This makes the whole foot or edible part very
tender, including the apron.
Q). John,
I really enjoy your column in the Monterey Herald. I lived in New Jersey
for 58 years and our traditional Christmas breakfast was salt mackerel
and water potatoes. I was able to buy salt mackerel in packages but
since I have moved to California, I find it is not available.
Do you have a recipe for making salt mackerel? I sure would like
to make some.
Bob Durham, Via
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A). Salt
Mackerel Recipe: Filet fresh mackerel and don’t take all the bones out. Brine for 1
day. Brine: Use sea salt with water that will float a potato. Then using
Kosher medium-grain salt and a plastic or wooden container, start with a
layer of salt (cover the bottom) then the fish, then the salt. Fill with
the salt brine, then place a clean piece of wood over the last layer and
place enough weight to make the water over-flow. Use a clean rock but
not too much weight or you will squash the fish. Too little weight and
the water in the fish will not be removed. Place in a warm area
protected with cheesecloth and let cure for 3 to 4 months. While it is
curing, it will smell absolutely delicious. Keep topping off the brine
and don’t let it dry out or it will be ruined. To use remove from salt
and rinse under running water then place in a bowl filled with fresh
water. Change the water a couple of times until it tastes right for you.
This should take a couple of hours. To find mackerel check out Asian
markets in our area.
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