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Q). On Tuesday, July
5, you cooked a shrimp pasta dish aboard a fishing boat in Alaska. I
only got in on the end of the program. I am from S.E. Alaska and we get
a lot of shrimp. I would love to have that recipe.
Pat Pratt
Sitka, Alaska
A). Monterey's Cookin' in Alaska - Alright! What you saw Pat, was
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spot prawns with pasta and this dish is best
using fresh, head-on prawns. Because prawns like these are extremely
rare, you can prepare it with any large (U15 or under 15 per pound)
peeled prawns.
Spot Prawns with Pasta Recipe
Saute the shrimp (prawns, 5 per person) in olive oil until just
cooked and remove from pan. Using the same pan, fry 10 chopped cloves of
garlic, one chopped medium onion, a handful of chopped parsley, salt,
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pepper and some crushed red pepper. After 5 to 10 minutes, add one 28
ounce can of whole Italian tomatoes, crushed up with a large spoon and
continue to cook for 15 minutes over medium heat. Get some salted water
boiling and add one pound of linguine, cooked according to directions on
the box. Now add the shrimp to the sauce and heat through. Drain the
pasta, mix into the sauce, mix well, divide and eat. |
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Q). I enjoyed a beautiful bone-in
ribeye with a delicious tomatillo salsa. What are tomatillos, are they
hard to find and do you have any recipes for a salsa?
Shawn Pilbrow
Via e-mail
A). The tomatillo or "little tomato" is an interesting fruit,
which is a relative of the tomato. Also known as a husk tomato, I like
to use them in salads because raw they are crunchy and very tart,
nothing like a tomato. These little guys go back to 800 B.C. grown by
the Aztecs and must be used while still green. You can find them in
large stores, specialty grocery stores and in any Latin/Mexican store.
Tomatillo salsas can be made using them raw or boiled. Try this one. |
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Roasted Tomatillo Salsa
Makes about 3 cups
1 1/2 pounds fresh tomatillos
5 fresh Serrano chiles
3 unpeeled garlic cloves
1/2 cup cilantro
1 coarsely chopped large onion
2 teaspoons of coarse salt
1 tablespoon fresh lime juice
Preheat broiler. Remove husks from tomatillos and rinse under warm water
to remove stickiness. Broil chiles, garlic and tomatillos on rack in
broiler pan 1 to 2 inches from heat, turning once, until tomatillos are
softened and slightly charred - about 7 minutes. Peel garlic and pull
off tops of chiles and puree all ingredients in a blender. Salsa can be
made up 1 day ahead, chilled and covered. |
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Readers: Sicilian summer sausages are
now available here in Monterey. While in Sicily last year we ate a thin,
coiled, barbequed pork sausage. They made three types one with just
fennel, salt and black pepper; another with chopped fresh tomato, herbs
and cheese; and, the one we loved most, was made with fennel, herbs and
Pecorino cheese. We bought them in 1-inch coils on skewers ready for the
barbecue or you can use a stovetop grill. Well guess what John the
butcher at Monte Vista Market is now making? That's right, our favorite
one from Sicily, and let me tell you it is fabulous. No preservatives so
he makes it very frequently. Serve with a salad of heirloom tomatoes,
red onions, radishes, basil, crusted bread and cold wine.
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Looking for fruit in all the wrong
places? After reading an article in the current Gourmet Magazine called
"Orchard of Dreams" by David Kamp, I was so hungry for fruit that
daughter Gia and I took off on an adventure. Farmer Andy Mariani in
Morgan Hill is a man of passion. His 45 acre ranch is home to an
astonishing 250 varieties of stone fruit. Give him a call at of Andy's
Orchard in Morgan Hill (408) 782-1615
andysorchard.com. I just
finished taping a show with Andy and, let me tell you folks,
tree-ripened stone fruit - the sweetest and juiciest I have ever tasted
- no lie. He conducts tours and tastings on weekends and it's such an
easy hour-long drive from the peninsula, you can eat fruit on the way
back or stop off at Boca Siciliano for lunch in Morgan Hill. We also
picked up a free map with 169 farmers who sell
direct to the public in Santa Clara, Santa Cruz and San Benito counties.
The perfect day trip. |
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It seems that whenever we're invited out,
I'm served lamb shanks and lemon meringue pie. Recently at some friends,
Commander Matt Pasztalaniec, wife Lorraine and son Mark cooked us a
great dinner. Everything was perfect. The shanks, the pie, the salad and
a great appetizer of roasted portabello mushrooms with goat cheese
served on a piece of garlic bread, prepared by the lady of the house,
which I asked her to share with us. Real simple and delicious! Place
some cleaned portabellos (stems removed) on a sheet pan. Season with
olive oil, salt, pepper, and chopped garlic. Roast off in a 350 degree
oven for 20 minutes. Spread some garlic butter and then some goat cheese
on the bread, place the roasted portabellos on top and you've got a
great first course. Now how about a sandwich? |
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Q). Since moving to the Orlando,
Florida area, my husband has tried to find tri-tip meat without success.
Is there another name for it out here, or is tri-tip only a California
cut? Thank you!
Via E-mail
A). Try asking for a tri-angle bottom sirloin with the fat on so
there is some flavor. Good luck!
Q). I'm a personal chef looking for a big paella pan like the one
you occasionally use on your show. Where can I find one?
Phoned in
Michael Tarricone
New Jersey
A). Give Bill a call at Monterey Bay
Restaurant Supply in Sand City (831) 899-1422.
He still has some on hand and can ship one to you. During my latest
visit, I was very impressed with his large and diverse supply of
products.
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