Q). A local breakfast restaurant is
serving grits as an option to hash browns. I asked a server what grits
is made from and was only told that it is corn. Can you fill me in?
Samuel D.,
Monterey, Via e-mail
A). Grits is made from ground corn,
known as hominy, which is produced by soaking mature corn kernels in
lye, lime or diluted hardwood ash. The soaking caused the corn to expand
until the outer shell splits, releasing a large, fluffy, chewy kernel.
After the hominy has been ground (traditionally by a stone mill), it is
passed through screens with the
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finer part becoming corn meal and the
coarser material becoming grits. To prepare, it is simply boiled into a
porridge, until enough water evaporates to leave them semi-solid.
Most everywhere in the southern U.S., grits is referred to as “hominy
grits”. In New Orleans, the whole kernels are called “big hominy” and
the ground product referred to as “little hominy”. Many Southeastern-ers
will tell you that the only hominy worth eating is small hominy, or
grits, which they eat with everything – butter, gravy, country ham,
river shrimp, eggs, cheese, cream, fried fish, veal steak, and, as you
found out, breakfast. |
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Q). We love potato salad. Can we make
a good one without all the mayonnaise?
Sue Jacobs, Via e-mail
A). Just in time for summer, how
about a different kind of potato salad – Sicilian style? Start with some
Yukon Gold potatoes that have been well scrubbed – you don’t have to
peel them. Boil in salted water over medium heat (don’t use a rolling
boil or better yet, steam them). When they are done (fork-tender), cut
into 3/4-inch cubes or rounds. Put into a large bowl some with sliced
red onions, your best extra-virgin olive oil, rough chopped Italian
parsley, salt and pepper. Not bad, folks.
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The salad days. Recently I tried a great
salad from Earthbound Farms containing several fresh herbs. It was
terrific – but why not make your own? Just throw together small pieces
of flat leaf parsley, dill, oregano, basil, thyme, tarragon, celery tips
– all must be fresh. Now add a few pieces of butter lettuce, little gem
or leaf lettuce and, bingo, you’ve got it.
Q). I was
in one of your restaurants recently and had a drink that I think was
called a blue martini. It had vanilla vodka and blue curacao. I can’t
remember the rest of the ingredients and I |
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loved it! Was hoping you could give me the
complete recipe to enjoy at home.
Allen J., Via e-mail
A). What you are referring to is the
very popular Blue Moon martini. As the menu states: Caution: habit
forming. Combine two parts vanilla vodka, one part peach schnapps and a
splash of pineapple juice in a martini shaker full of ice. Shake well
and serve it up with a wedge of pineapple and a drop of Blue Curaçao. To
get the full effect, the Blue Curaçao must be slipped gently down the
side of the martini glass so it settles in the
bottom – cheers! |
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Q). What is Panko? I see it on menus
like Sea Bass in Panko crumbs.
Susan, Via e-mail
A). Panko (pronounced PAN-koh) is a
type of dry breadcrumbs widely used in Japanese cooking that is coarser
and flakier in texture than packaged bread-crumbs.
Because of its unique texture, it makes a super-crunchy coating for
fried meats and fish. Panko is especially suited for seafood because the
fish’s texture can be overwhelmed by heavier breading. It’s also good
sprinkled on top of casseroles and gratins. These days, you can find
Panko in most markets. |
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Q). I see lemon grass in the markets.
What is it and how can I cook with it?
Austin M.
Salinas, CAA). I remember
this wonderful product from my earliest visits to Asia. Lemon grass has
now become more or less mainstream, at least in restaurant kitchens. It
is essential in Asian cooking and, as the name implies, has a very nice
lemony flavor. Lemon grass is widely used as a herb in Asian (particularly Thai, Lao, Khmer and Vietnamese) and Caribbean cooking in teas,
soups, and curries. The stalk itself is too hard |
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to be eaten, except for the soft inner part.
Remove the outer layers to reveal the more tender core, mince or cut
into 2” pieces and try using it in pork, chicken or fish marinades.
How sweet it isn’t. This past weekend I
was on a mission to find apricots and cherries. I should have
known better because it's too early. But being optimistic, I headed over
Hecker Pass to Gilroy, then Morgan Hill, Hollister and then back home.
This is known as Pisto fruit run. There should be a truth in advertising
laws for fruit stands. The signs said “sweet tree ripened apricots”. I
stopped 2 times and both had misled me. I told them,
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“These are terrible, no flavor and not
sweet”. Answer: “You looking for trouble mister?” No, just truth in
advertising. Then it was “No speak the English” and no sale. At another
spot, after tasting an apricot and reacting to the sour taste, the sales
lady said, “A little tart, huh? I said, “Hey, tart is one thing,
puckering your whole body is something else. Your sign says sweet cots?
What gives?” The young lady responded: “I hate apricots”. Hold on folks,
we are 10 days to 2 weeks out so hang on and make sure to taste the
fruit before you buy. |
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