SALLY said :
514 weeks ago
WHAT TIME ON SATURDAY FOR THE DEMO, ONLY CAUGHT THE TAIL END OF THE PROGRAM ON SUNDAY. Reply...
Chef Pete said :
513 weeks ago
Well, Sally, sorry that I recieved your comment late. Hopefully, you found out that the show was from Noon to 2 pm Saturday at our Clinton Twp. location and that you had a chance to stop by and enjoy the show.
Margaret Gressle said :
514 weeks ago
Chef Pete
Thanks for this posting regarding beignets...they were great! I was wondering if you have considered doing a post on unusual ingredients and how to use them. I have been searching for an interesting way to use monkfish...not many recipes out there and unsure how to treat this fish properly. Unfortunately Ninos doesnt sell it and I go to a competitor to get it. Yes I have pan seared it but do you have any other suggestions?
Thanks for your time and keep posting:)
Margaret Gressle Reply...
Chef Pete said :
513 weeks ago
Yes Margaret....I'd like to to a show on some of our more unusual ingredients, many of which are fresh produce. It's something we've considered for a topic this year. In the mean time, we have published many specialty produce recipes which are in a book usually located in our produce department...if you don't see it at first, ask one of our produce managers or associates0. We'll print off any recipe that you see in the book for you to take home with you. I believe there are almost a hundred recipes in the book right now.
Regarding the Monkfish, I'll bring that to the attention of our fish department manager. One of my favorite ways to prepare monkfish is seasoning it, garnish the fillet with fresh basil leaves, thin slices of Roma tomato, then finally wrapping it in caul fat (a paper thin, web like fat). Pan searing the fillet turns the fat somewhat transparent leaving the garnish in place. I serve it with a nice tomato sauce accented with saffron.
I'm pretty sure most butcher shops don't carry caul fat (including ours) but if it's something you'd like to try, call our Butcher Shop manager (Steve) at out Clinton Twp location and he might be able to round some up for you.
Bonnie said :
513 weeks ago
Hi Pete,
Enjoyed the seafood presentation on Saturday. Just a quick question. You commented that the crab beignet can be baked instead of fried. Can you explain. How, what temperature, and how long do I bake them?
Thanks Reply...
Chef Pete said :
513 weeks ago
Bonnie,
Yes, just prepare the batter per usual and deposit it into cupcake pan with either cup cake paper liners or grease and flour the interior of the pan cavities. Fill about 2/3 of the way.
Bake in a pre-heated 375 F oven approximately 15 minutes or, just as a muffin, or until they are lightly browned and firm (you can also use a cake tester to be sure the center is fully cooked).
Good luck and enjoy!
Pete
Bonnie said :
512 weeks ago
How do I spice up that marinara sauce for the mussles marinara dish?
I like it spicer.
Thanks,
Bonnie Reply...
Chef Pete said :
511 weeks ago
Well Bonnie...you've got a few options, one is adding a half, minced Jalapeno Pepper to the saute...the other is a pinch of cayenne pepper, but if you'd really like something hot and a bit smokey at the same time, buy some dried chipotle peppers and crush about a teaspoon of it into the sauce mixture just when you add the Marinara....you might REALLY like it!
Pete
8 Comments
WHAT TIME ON SATURDAY FOR THE DEMO, ONLY CAUGHT THE TAIL END OF THE PROGRAM ON SUNDAY. Reply...
Well, Sally, sorry that I recieved your comment late. Hopefully, you found out that the show was from Noon to 2 pm Saturday at our Clinton Twp. location and that you had a chance to stop by and enjoy the show.
Chef Pete Thanks for this posting regarding beignets...they were great! I was wondering if you have considered doing a post on unusual ingredients and how to use them. I have been searching for an interesting way to use monkfish...not many recipes out there and unsure how to treat this fish properly. Unfortunately Ninos doesnt sell it and I go to a competitor to get it. Yes I have pan seared it but do you have any other suggestions? Thanks for your time and keep posting:) Margaret Gressle Reply...
Yes Margaret....I'd like to to a show on some of our more unusual ingredients, many of which are fresh produce. It's something we've considered for a topic this year. In the mean time, we have published many specialty produce recipes which are in a book usually located in our produce department...if you don't see it at first, ask one of our produce managers or associates0. We'll print off any recipe that you see in the book for you to take home with you. I believe there are almost a hundred recipes in the book right now. Regarding the Monkfish, I'll bring that to the attention of our fish department manager. One of my favorite ways to prepare monkfish is seasoning it, garnish the fillet with fresh basil leaves, thin slices of Roma tomato, then finally wrapping it in caul fat (a paper thin, web like fat). Pan searing the fillet turns the fat somewhat transparent leaving the garnish in place. I serve it with a nice tomato sauce accented with saffron. I'm pretty sure most butcher shops don't carry caul fat (including ours) but if it's something you'd like to try, call our Butcher Shop manager (Steve) at out Clinton Twp location and he might be able to round some up for you.
Hi Pete, Enjoyed the seafood presentation on Saturday. Just a quick question. You commented that the crab beignet can be baked instead of fried. Can you explain. How, what temperature, and how long do I bake them? Thanks Reply...
Bonnie, Yes, just prepare the batter per usual and deposit it into cupcake pan with either cup cake paper liners or grease and flour the interior of the pan cavities. Fill about 2/3 of the way. Bake in a pre-heated 375 F oven approximately 15 minutes or, just as a muffin, or until they are lightly browned and firm (you can also use a cake tester to be sure the center is fully cooked). Good luck and enjoy! Pete
How do I spice up that marinara sauce for the mussles marinara dish? I like it spicer. Thanks, Bonnie Reply...
Well Bonnie...you've got a few options, one is adding a half, minced Jalapeno Pepper to the saute...the other is a pinch of cayenne pepper, but if you'd really like something hot and a bit smokey at the same time, buy some dried chipotle peppers and crush about a teaspoon of it into the sauce mixture just when you add the Marinara....you might REALLY like it! Pete