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Tuesday, May 17, 2011

“Kitchen Nobility—the Saucier, Pt. II”



The “Jefferson Starship” CD we are offering today is their twenty-first release (1999), “Greatest Hits Live at the Fillmore.”  Another compilation CD, this one was a live album that showcased the band at the legendary Fillmore Auditorium.  They played most of their hits here and the band was in fine form.  Unfortunately, it failed to chart but is worthy of any collection!  So, be sure to take the convenient link to Amazon.com and buy this excellent album as you won’t be disappointed!  Thanks, the Elemental News of the Day.

Here's the countdown to December 21, 2012: from today, we have 584 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!




                                                                   


                                                   STINKBUG 2011








                                                                





Stinkbug
END Commentary 05-18-2011
Copyright © 2011 by MHB Productions
Word Count:
CULINARY POLITICS

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES
Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, July 14, 2010 by Stinkbug
KITCHEN NOBILITY—THE SAUCIER, PT. II
Kitchen Nobility—the Saucier, Pt. II
Bakersfield, CA, 05-18-2011 W:  Hello, my friends, it’s been awhile since I’ve picked up pen and paper and composed a blog, being as fortunate as I am to have so many good-and-talented friends who are only too happy to help me out. This is my blog, however, and I need to participate occasionally so that means sobering up and cracking the whip on myself.  We are having such a lovely time here in Cuyama and New Cuyama on our vacation and all I can say is, “Thank you for being such good supporters of my blog!”  We try to bring the most entertaining and interesting news sources so you can get an idea as to what the entire world is thinking! We would add more blogs but have sadly hit our limit as to how many we can add! We wish that we could add Rush Limbaugh and Bakersfield’s own Jaz McKay, Okie-in-Chief and Number One Hippie-Hater.  What a piece of human offal, he deserves to be tarred-and-feathered and run out of Bakersfield on a sharpened rail! Here in Cuyama, talk radio is elevated to a new and different level and let me tell you, these people are crazy here.  The liquor is among the strongest I’ve ever tasted anywhere in the world and it has taken me several days to sober up so I could plumb my mind for some exciting sauce recipes with which to enthrall you!  I am telling you, the hotel here in Cuyama is phenomenally good, the rooms are wonderful, and the food is exquisite.  In fact, tomorrow, we’re going on the tour of the farmlands which is supposed to be a must for gastronomes! I will tell you more about it tomorrow at some point unless, of course, I am too blitzed to write an intelligent blog. If that is the case, the Chuckster will be stepping in for me as he is the designated back-up!
It is interesting to note that even though we are visiting Cuyama and New Cuyama, they are NOT in Kern County but in the county next door to us: Santa Barbara!  Santa Barbara, is of course, where the great Miramar Hotel is located and the place we’ve been showing a great many pictures of as it was always our most favorite stop whenever we took breaks from playing gigs or went on vacation with our families.  Sure, it’s not really what it once was but regardless, we have many a fine memory here of the good times we spent in that beautiful coastal city.  Needless to say, once we’ve spent our time here in the border area between our two counties, we will be heading up north to McKittrick, California and eventually up to Wasco, Shafter, McFarland, and Delano, and eventually up to the mountains once again as we visit Glennville and Woody, California, and eventually make it back home to Bakersfield!
Let’s begin, shall we:
The place where I jump off and begin any article or narration of is BAR-BE-QUE SAUCES as every chef has his own what he considers to be unique! I have never met a chef who didn’t have one that wasn’t kept under lock-and-key; however, I’ve managed to amass 6 here for your perusal so you can find one that suits your needs. In fact, I will tell you a little bit about each Chef who has his name on his sauce:
     The first recipe is from the collection of Fabian Sabedra’s personal collection, a chef I mentioned once before in this book. I came to know him later in life (after we both left the Hilton) and found out that he was a pretty good guy. However when I was working for him at the Hilton in the Seventies, he’d scurry up to me, bark out some orders and take off. If I went to question him, he’d get all pissed off and wouldn’t talk to me. I either had to go to the Sous or the pantry lady. Later on, I learned that he was pretty much deaf. Anyhow, here’s his recipe:
(#247) BAR-BE-QUE SAUCE #1
CHEF FABIAN’S WAY:
Yield:     about   1-1/2 Q ______
About 1 hour:

Qty.
Measure
Item
2
Cups
Tomato puree
2
Cups
Tomato sauce
2
Cups
Red chili sauce
3/8
Cup
Tomato juice
.25
#
Brown sugar
2
Tablespoons
Diced bell peppers (seeded, stemmed, ribs removed)
2
Teaspoons
Apple cider vinegar
4
Drops
Worcestershire sauce
2
Teaspoons
Wright’s liquid smoke
2
Tablespoons
Shoyu

Method:
     1. Combine all ingredients together and quickly bring to a boil stirring almost all of the time. Be careful because BBQ will spit on you and burn like the Dickens. Use a screen if you can.
     2. As soon as it is, reduce temp to low and let it simmer over medium heat for 30-45 minutes. As you’ll see, BBQ sauces benefit from reduction, it’s what gives them their ultimate flavor.
     This was the first one I learned by pilfering through my chef’s recipe book. It’s OK but why the bell peppers, I don’t know. Maybe it’s a Mexican thing.
-------------------------------------------------------------------------------------------------------
     Now, the next BBQ sauce was created by a man named Sal Rivas, Sr. He was a very sarcastic man and could destroy you if he set out to do so. In a way, he protected me and taught me things and showed me a better BBQ sauce as you soon shall see.
The bad thing about Sal back then was that he was an alcoholic and he wouldn’t stop criticizing you once he had you in his sights. However, last I heard, he’s been sober a long time and owns and operates a bar. For a man who used to compare me to a flea on a chicken, I salute you sir!
(#248) BAR-BE-QUE SAUCE #2
SAL RIVAS SR’S WAY:
Yield:       about 1-1/2-2 q _
About 1 hour +:

Qty.
Measure
Item
2
Cups
Tomato catsup
1
Cup
Tomato puree
1.5
Teaspoons
Kosher salt
1-1/3
Tablespoons
Hungarian paprika
2
Tablespoons
Dry mustard
.5
Cup
Pineapple juice
1
Cup
Water
1
Cup
Molasses
.75
#
Brown sugar
2
Teaspoons
Wright’s liquid smoke

Method:
     1. Follow preceding recipe to the letter!
-----------------------------------------------------------------------------------------------------------
     The next recipe was a formula concocted by the notorious Arturo Valachi Miranda who was a chef to some degree who lured me out of town to help him at William Flagg’s on the Grapevine 30 miles from home. I tell you, I never worked so hard in my life and hope I never have to again. Anyhow, his is simple and straight to the point, kind of like Wendy’s Burgers. See what you think:
(#249) BAR-BE-QUE SAUCE #3
ARTURO’S RECIPE:
Yield:    about 2-1/4 Q _______
About 1 hour:

Qty.
Measure
Item
1.25
Cups
Water
2
Quarts
Red chili sauce
.25
Medium
Yellow onion, minced
1.5
Teaspoons
Kosher salt
.25
#
Brown sugar
.75
Teaspoon
Black pepper
1
Teaspoon
Wright’s liquid smoke

Method:
     1. Same method as before. This one works well with beans.
     The next recipe is by a Filipino chef I worked for at the Rodeway Inn and this interpretation. Like the others, his is a little bit strange as well as the others didn’t use chili powder while his was the first to but then he threw lemons into it at the end:
(#250) BAR-BE-QUE SAUCE #4
RUDOLPHO PAZ’S WAY:
Yield:      about 2 Q___
About 1 hour:

Qty.
Measure
Item
1.75
Quarts
Tomato catsup
.75
Teaspoon
Black pepper
.75
Teaspoon
Garlic powder
.125
Cup
Wright’s liquid smoke
.125
Cup
Chili powder
.5
#
Brown sugar
.5
Cup
White vinegar
1.75
Teaspoon
Kosher salt
3/8
Piece
Sliced lemon

Method:
     1. Follow as per preceding recipe.
----------------------------------------------------------------------------------------------------------
     This next sauce was made by my mentor, the fabled Executive Chef of Bakersfield, Chef Henry Gutierrez. He was a man that many disliked because he didn’t put up with bullshit but he put up with me after Fabian was summarily dismissed at the Hilton. When Henry came on board, you could feel everyone’s assholes tighten up because he was there to crack the whip keeping only me and his side-kick, Herb Tagen. This is his BBQ sauce:
(#251) BAR-BE-QUE SAUCE #5
HENRY GUTIERREZ’S WAY:
Yield:       2   Q _______
About 1 hour:

Qty.
Measure
Item
2
Quarts
Tomato puree
.5
#
Brown sugar
2
Teaspoons
Black pepper
.125
Cup
Kosher salt
.125
Cup
Hungarian paprika
.125
Cup
Dry mustard
.5
Cup
Pineapple juice
2
Cups
Water
2.25
Teaspoons
Wright’s liquid smoke
3/8
Teaspoon
Allspice
3/8
Teaspoon
Ground cloves
3/8
Teaspoon
Ground cloves
3/8
Teaspoon
Nutmeg
3/8
Teaspoon
Onion powder
.75
Teaspoon
Celery salt
.125
Cup
Shoyu
.75
Teaspoon
Ground ginger

Method:
     1. Same as preceding recipe.
---------------------------------------------------------------------------------------------------------
     The next recipe is one that I was determined to get at all costs because supposedly, it was the best in the County. The sauce I’m talking about is Stockdale Country Club’s “award-winning” recipe which was carefully guarded by everyone who knew its secret. Well, it took me four-five years to find out exactly what it was and even though it differed from the others a little bit, well, bar-be-que is still bar-be-que! So, with a drum roll, here we go:
(#252) BAR-BE-QUE SAUCE #6
STOCKDALE COUNTRY CLUB’S WAY:
Yield:     about     2  Q____
About 12 hours:
1.      Please note that the first ingredient calls for BBQ fat; what they did was to save the drippings from every deep-pit style BBQ that we used to do (in our alterscham) so we’d always have some in our walk-in for the next batch of sauce. Since it’s highly unlikely that you do, just sub butter into its place:

Qty.
Measure
Item
.25
Cup
Deep-pit barbeque fat
2
Tablespoons
Minced onions
2
Tablespoons
Minced onions
.25
Cup
All-purpose flour
1.5
Teaspoons
Whole pickling spice
1.5
Teaspoons
Cinnamon
.75
Teaspoon
Ground ginger
3/8
Teaspoon
Nutmeg
1.5
Teaspoons
Dry mustard

     Now the next ingredient is what I have described the reduced veal demi to be like- a gelatinous mixture with the fat on top. Well, the fat is what you scraped off to sauté the vegetables in so now, we’re into the body of the stock.
     Please note, too, that as long as the fat cap on top of the stock is unbroken in your reefer, it will take several months before it goes bad:

Qty.
Measure
Item
3
Cups
Barbeque stock
3.5
Cups
Tomato catsup
1.5
Teaspoons
Hickory salt
.75
Teaspoon
Black pepper
.25
Teaspoon
Ground cloves
1
Cup
Apple cider vinegar
1
Tablespoon
Worcestershire sauce
.25
Cup
Molasses
3/8
Cup
Wright’s liquid smoke
.25
#
Brown sugar
2
Each
Bay leaves
1
Tablespoon
French’s mustard
3/8
Cup
Orange juice
.125
Cup
Horseradish

Method:
     I know, I know, this looks to be one of those recipes where everything is thrown in “willy-nilly” with no rhyme or reason. In all actuality, it is pretty good but if you don’t generate enough of the by-products of deep-pit BBQ beef during the year, you’re not going to be able to make it as good as it is here. Believe me, the fat and the deep-pit demi are essential.
     1. Anyhow, combine all of the liquid ingredients in a pot and bring them up to a boil; meanwhile, sauté the vegetables in the BBQ fat or butter until translucent. Blend in the flour and cook to make a roux. Add the seasonings into the roux so you can be sure to break them up- you don’t want any clumping here.
     2. After the roux has begun to tan a little bit (the blond version), pour the hot liquid into it a bit at a time whisking furiously all the while. Do it in batches so you can be assured of blending it together without any lumps. When all of the liquid has been incorporated, bring it to a boil and keep there 2 minutes afterwards lowering the flame to the barest minimum possible.
     3. Keep there for 8-10 hours as the sauce slowly REDUCES, that’s what BBQ sauces basically are is reductions and occasionally stir and scrape the sides. When it’s done, you’ll be amazed by the flavor.
     Now I don’t know if this sauce came about as a by-product of needing a place to be able to use up all of the BBQ fat that SCC produced nor was one of the old recipes handed down. I do know that it’s good and if refrigerated, it will last for months.
     As for my own personal preference, I like Chef Henry’s way, BBQ #5 because it’s easier to make, doesn’t take as long and tastes pretty good. As for why I don’t have a personal one of my own, well, why should I when I have 6 to choose from!
Well, there you are: beaucoup bar-be-que sauces with which to choose. BBQ sauces are very important and while the Prepmaster may be the creator of them, I have tossed them to the Saucier as a good one, i.e., the Stockdale Country Club version, is a high-class sauce that is both time-consuming and demanding of the fashioner.  Therefore, I have given them to the Saucier and if he or she doesn’t like it, they can quit and get the $@(*^%!@##$(* kitchen! In my kitchens, I do what the hell I like and if I had me a bum like Jaz McKay and his hunchbacked helper Puck in my employ, I would fire both of their worthless, Obama-hating asses so fast, their eyes would be spinning! There, I said it, I got it off of my chest!
Oh, about the dates of our blogs: we got behind due to the vacation but we’re printing the backlogs as fast as we can so we can catch up and get back on track so please bear with us? Thanks!
Thank you!
Stinky
Stinkbug
American Bakers’ Association, ACF, CWC

---30---
END Commentary for Wednesday, May 18, 2011 by “Stinkbug
Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.
REFERENCES:
This original essay was authored by the one-and-only Stinkbug.
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“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!
  
                                                            

          THE STINKSTER

                                                                                      
                                                                             
This is #1195, a 16" x 20" original oil painting by Beverly Carrick entitled, "My Adobe Casa." It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!
Web Pictures I

This is a photo of the railroad tracks that run along the beach at the Miramar Hotel in Santa Barbara, California, taken in the 1970's during a stay at the hotel by the Magnolia Hilltop Brewers. Originally, the wealthy used to come to the hotel in their private train cars.

This is a photo of Brian Carrick behind his Rodgers Drum Kit, taken on 01-13-1977 at Shamrock, his home and where the Magnolia Hilltop Brewers used to rehearse.  One of the best drummers in the county at the time, he rivaled Ginger Baker, Keith Moon, and Carl Palmer.

This is a photo of guitarists Randall Kyles (left) and Gerry Kleier (right) during a band rehearsal on the same date, 01-13-1977 at Shamrock, in Bakersfield, California.

This is a shot of guitarist Jimmy Hall, live on stage on 05-13-1977 at the Holiday Inn in Bakersfield, California during a performance. He was one of the all-time great guitarists of the MHB and rivaled Eric Clapton in his playing abilities.

This is a shot of bassist, Victor Gaona, on the road on 01-04-1977 in Buttonwillow, California, taking a look at the insect life of the town.  Victor was one of the best bass-players in the entire county and was phenomenal on stage!

    This is a photo of the band's business card that was in use during the 1970's which by today's standards appears a bit racist so for that, we offer our sincerest apologies. But for historical purposes, it's good to see what it looked like!

This is a photo of the famous candied parsnips we used to run at the Stockdale Country Club in the 1980's. It was a very popular dish that most of the members enjoyed eating.

                                                                                                                                                                                                                      
                                                                        
                                                                       
                                                                       
                                                                  
                                                                          































                                                                                  

                                                                             

Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 04-26-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.





































                                                                          
















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