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Recently I saw something
about meat loaf and I started thinking about my Mom's version. Hers' was
meat loaf Italian style. It was a 3-pound meatball shaped as the
traditional meat loaf. Then I thought about her turkey stuffing and that
was the ravioli filling just stuffed in a turkey - not bad! In chef
school we were taught to make meat loaf with cooked carrots or
hard-boiled eggs down the middle. So when you cut it, you had a slice of
carrot or egg smack dab in the middle. The best of all is definitely my
Mom's giant meatball recipe with beef, ground pork, Pecorino cheese,
garlic, parsley, soaked bread and egg binder. These days, I add a sweet
and sour tomato sauce (vinegar & sugar) and raisins. Spoon on some
mashed potatoes (the sauce with the potatoes are great) and you got it!
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I love to hear my wife whistling in the
morning, it can mean two things: 1) She's happy and content or; 2) She
ate bird seed for breakfast.
Q).
I'm a newspaper reporter in Northern California. I also like to cook.
When I use spices, I like to grind them myself, but don't like using a
coffee grinder to do it. If I buy a first-class cast iron mortar and
pestle, will that be sufficient to pummel spices into a fine enough
powder to answer for most purposes? Will the iron, porous as it is,
acquire too many flavors? (That's two questions, I realize.) Cinnamon is
particularly tough to make a powder. Cloves also are no picnic. Thank
you.
Dave Boyce, Via email
A). My first question is why don't you like to use a labor saving
piece
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of equipment? These things were invented to
make working in the kitchen easier. Try using a hand-cranked coffee
grinder if you want a more physical touch. I would not use an iron
mortar and pestle, yes porous, yes too many flavors. Cinnamon and cloves
are always used in such small amounts (because they are so powerful) is
it really necessary that you make your own powder? I once started to do
a show on cooking in a fireplace. I had bought all kinds of antique
pots, pans, trivets - any old cast iron cooking equipment. I started a
fire and started to make a stew and grilled meat and then I started to
sweat. Man, was that hard work. I told my crew, "Stop!" Then we taped
another version showing the audience all the old equipment, but I cooked
on a modern gas range. Get it - cooking on fire was hard work!
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Q). I watched your show for the first
time on 8-23-05 and was impressed. I am trying to find the recipe you
made that day. It had clams, chorizo, peppers, garlic and topped with
cheese. Topic on TV said "Cabo San Lucas".
Beverly Kirk
Via email
A). That was one of my new shows - it was all about clams. What
you do is saute 1 large bell pepper, 1 medium onion, 6 garlic cloves,
some cilantro and 3 small Serrano peppers. Using 2 links of Mexican
chorizo, sauté all for 10 minutes on medium. Add the 3 lbs. of medium
live clams, 1 cup of chopped tomatoes, juice from 3 limes and cover.
After 4 minutes, start shaking the covered pan when all the clams are
open. Serve in bowls with margaritas and sangria - ole'! |
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While
shopping recently, a guy (K.C.) told me about a recent food discovery -
fresh figs split, stuffed with blue cheese, rolled in a piece of
prosciutto and lightly grilled over an open fire - sounds pretty good!
Q). Hi! I live in Germany and, until
recent menu changes went into effect, was able to have Chinese chicken
in lettuce roll-ups at the local "Chili's" restaurant. I have looked all
over for a recipe to try to make at home, and find all kinds, but
nothing even close. It has a type of fried noodle in it, and shredded
carrots and two really yummy dipping sauces. I'm going through
withdrawals, and wondered if you have had a recipe for anything like it.
Jodie Barnett
Via email |
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A). Sorry Jodie, but I'm not familiar with the way Chili's makes
their dishes - however, you might want to try this version, which is
quite good.
Chinese Chicken Lettuce Roll-ups Recipe
Dice up 3 skinless chicken thighs (2lbs.) add 1/2 cup finely minced
carrots, 1 cup minced green onion and 2 minced garlic cloves. Sauté in a non-stick pan with vegetable oil and
season with a dash of soy sauce, some sesame oil, 2 tblsp. of roasted
sesame seeds, a little crushed pepper and finally 3 to 4 tblsp of hoisin
sauce. Add some more uncooked minced greens and 1/2 cup crushed peanuts.
Get a large head of iceberg lettuce and carefully peel into large
pieces. Scoop some of the filling into the lettuce cups and bingo! I
hope you like it! |
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Q). Poblano Chile Recipe. One of your
recent TV shows (last Thursday) showed a recipe for crab stuffed poblano
chiles with a pumpkin seed sauce. I don't recall the name of the recipe.
Can you tell me?
Louie
Via mail
A). Hey Louie, that recipe was kind of made up. Char some large
poblano or pasilla chilies and leave intact. Split down the side and
remove the seeds and membranes. Using fresh picked Dungeness crab, add a
bit of cilantro, salt & pepper, fresh lime juice, diced hard tomatoes,
and diced sweet red onion. Mix all together and stuff into the peppers.
For the sauce, toast some |
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pumpkin seeds and put into blender with a
little chicken stock (it should be thick like mush). Remove and blend in
some sour cream, salt & pepper and a bit more stock just so that it is
pourable. Heat the stuffed peppers till just warm, pour over some sauce
and garnish with pomegranate or whole roasted pumpkin seeds. Other
filling options could be cooked chicken, cooked beef, shrimp or just use
your imagination.
Q). Dear Chef, Where do the tiny
little flies that appear over my fruit bowl come from?
A). Flies in the fruit bowl, huh! Good question...I do believe
they are referred to as fruit flies, according to Andy at Andy's Orchard
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Morgan Hill. The flies are around vegetables
or fruits that are very ripe or spoiled
(fermenting), rotting bananas, potatoes and onions can also be affected.
Seems to me that you have over ripe vegetables and fruit sitting out.
Eat it faster, throw it out or refrigerate. This will eliminate your
problem. If you have ever made cider wine or vinegar, this is the same
fly.
Folks, I'd like to hear from you about your favorite seafood restaurant
and their best dish. The place you love could be anywhere, local or
abroad. Write to me and I'll send you an autographed Chef's photo. On
second thought, maybe you'd prefer a cookbook. Remember to include your
return address.
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