May 26, 2004 Ask the Chef Article

May 26, 2004 ... Ask the Chef ... John Pisto

In response to the letter to the editor that was printed last week: In my recent Ask the Chef column (5/12/04) regarding veal, I meant to point out that these inhumane production methods are becoming a part of the past. Following two decades of decreasing demand, farmers all across the country are adopting new means of producing veal which include well lit barns with plenty of room to move around normally and an improved diet. Not only is this more humane, but studies have shown that excellent quality can still be achieved.

More and more these days, veal is produced under the strict guidelines of the American Veterinary Medical Association and you can read all about it at www.vealusa.com. Believe me; I really don't want any part of theses arguments involving the politics of food. My philosophy is to educate yourselves folks, and make up your own mind.

Q). Hello, do you have a good recipe for grilled artichokes? Thank you for your help.
Kelly Purves
Via e-mail

A). After cooking artichokes for many, many years, I think the steamed (or boiled) ones are the best preparation. However, here is a grilled recipe: Boil some medium size artichokes in salted water. They are cooked when a fork can be pierced easily through the bottom. Cool them and cut in half. Using a stove top grill (or a Webber), oil the cut side of the choke with olive oil. Place the cut side down and char it a bit. Turn it over and repeat. Serve with a garlic mayonnaise. Great smoky flavor!

Q). John we have a friend visiting who had dinner at the Whaling Station a few months ago and he said he would do anything to get your pig's feet recipe. I told him we knew you personally and I would write you and get it. Thanks John and say hi to the Mrs.
Via e-mail

A). Ah, pigs feet, now you're talking! Did you know that the champion pig's feet eater is none other than, my buddy, Sally-boy Balestreri. Man, oh man, does that boy love his feets! Pig's feet probably makes one of the best pasta sauces of all time. Here is a recipe for four people: Buy four split pig's feet. Rinse and boil in plenty of salted water for 1 1/2 to 2 hours, or until tender. Drain and wipe dry. Now, lightly brown the feet in a frying pan with olive oil, garlic and

parsley, then flame-off with a splash of dry Marsala wine. Now add your favorite marinara sauce and cook on medium low for an hour or so. Cook 1 lb. of linguine and serve the pasta as a first course then add the feet as a second course. Serve this with a first-class grated Pecorino cheese. Oh, and watch out for the toe nails! Ha-ha!

Q). Hello John, I love your show and used to watch it all the time until I moved up north! Well I've been watching for a couple of years, and years ago you made a shrimp recipe that I used to make for family get-togethers, but haven't made in quite some time. I know most of the ingredients but completely forget how it all goes together. I hope you can help me! It consisted of shrimp, diced garlic, dry sherry, olive oil and

Italian parsley. Hope you can help.
Cheryl
Via e-mail

A). You forgot? I have trouble remembering yesterday, but try this (Serves 2): Clean and de-vein 2 lbs. of 16/20 shrimp (for the uninitiated, this means there are 16 to 20 shrimps per pound). Sauté 1/4 cup of garlic and 1 bunch of chopped parsley in 1 cube of butter and 6 tbsp of olive oil. Get it really hot but be careful not to burn the garlic. Carefully add all the shrimp. Stir for about 2 minutes until the shrimp turns pink, then start splashing in some dry sherry - watch out, it will flame-up. Add about 1/2 cup of sherry and then check your shrimp, remember - don't over cook them. Finish off with some Tabasco, salt and pepper - That's it!

Q). Dear John, we watch your show and always enjoy not only your cooking style and recipes, but your "down-home" friendliness. Thanks for making us feel good in a not so good time. Now the question: Do you have a good artichoke soup recipe? Thanks in advance.
Joan Reade, e-mail

A). Make a trip out of this one. Go out to the Pezzini Farms stand on Hwy 1 near Castroville. This is important because the fresher the chokes, the more meat pulp they

will have. Artichoke Soup Recipe
Boil them in lightly-seasoned water. 4 medium large artichokes take about an hour. They must be very well cooked and then cooled. Start scraping every leaf to remove the pulp. Be careful to retain all of the edible parts of the bottom. In a medium sized pot, have 1 1/2 quarts of good chicken stock that contains 6 garlic cloves and 6 chopped shallots. Boil covered for 15 minutes. Go to the blender and in stages add choke pieces, pulp and some stock then blend until smooth and put back in the pot with just enough heavy cream (about a half

cup). Taste for seasoning, add salt and pepper as needed, a shot of lemon and a small amount of nutmeg. To finish, garnish with some fresh crab and watch out!

Readers: Wild Mushroom Hunter Special! Hunt in the Sierra's this weekend. Call (707) 887-1888 or go to www.wildaboutmushrooms.net.
This is an adventure folks!

For more info about John Pisto's fine restaurants

in Monterey, California, click here.

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