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Sunday, June 12, 2011

“Famous Restaurant Recipes, Pt. XIV—Veau Sauté ala Orange”

Canned Heat’s ninth album, “Live at the Topanga Corral” (reissued as “Live at the Kaleidoscope”) was a superb live album that was recorded in 1969 but released in 1971.  The band was in fine form here and Bob “the Bear” Hite was doing almost all of the vocals and he did them damned good. “Dust my Broom” is a classic that is worth the price of admission alone!  All you have to do is to use the handy link and go to Amazon.com and buy it NOW!  Thanks, the Elemental News of the Day.


Here's the countdown to December 21, 2012: from today, we have 558 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                   STINKBUG 2011


Chef Tiresias Helenus Grinikeodopuloposlus.

END Commentary 06-13-2011

Copyright © 2011 by MHB Productions

Word Count: 1,746.



Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, June 13, 2011 by Chef Tiresias Helenus Grinikeodopuloposlus


Famous Restaurant Recipes, Pt. XIV—Veau Sauté ala Orange

Bakersfield, CA, 06-13-2011 M:  Good morning, once again, my friends, today, we are going to dip into the classic dishes of the great French chef, Auguste Escoffier.  He was the man who created many of the dishes with which we are familiar today but sadly, as others have said, the reality TV shows that feature all of these so-called “chefs” have made the classics into disused dishes and the chefs who prepare them into dinosaurs. The one thing all of us here at the Elemental News of the Day have in common (besides being friends from way back) is our love of the classic cuisine and its practitioners! 

Nowadays, it’s all about piling food on top of other food until an unsavory stack of crap arrives at your tableside.  Other chefs are known as “chemical cooks” as they study the science of food and flavor and work to combine all sorts of disparate flavors into new and “exciting dishes” that in my view are bastardizations of food.  I like to see the classics reinvented and reinterpreted but not treated as yesterday’s papers and tossed onto the trash heap.  Sadly, the young cooks are influenced by Bravo TV and a variety of other channels including networks that have all of these gimmicky shows of people competing to be the “Master Chef.”  I am a Certified Executive Chef, a Certified Pastry Chef, and a Culinarian of more than 50 years having trained under executive chefs and gone through the American Culinary Federation’s Apprenticeship program more than 40 years ago. That, my friends, is what true Chefs are all about: education, training, and experience.  If you want to be a showman, so be it, but have a foundation upon which to build it!

Today’s dish is a time-honored classic from long, long ago: Veau Sauté ala Orange.  Veal is one of those foods that once was on many a menu but due to people’s awareness, it has become less and less visible.  I cannot fault those who find fault with the way the baby calves are raised and maintained before being slaughtered, that is the negative aspect of the industry.  They try to be humane about it but there’s something about slaughtering “baby” of anything that outrages people.  Cooks and customers would rather substitute chicken or pork in place of veal and that’s fine, it just tastes different.

The reason that veal was popular in Europe is the fact that like Japan, land is of limited availability and that is why herds of cattle don’t roam all over the landscape there as they do here in the Americas.  To raise an animal from babyhood to full-grown adult takes lots of land, feed, water, and care that the Europeans simply cannot do.  Therefore, veal was the logical dish besides its delicious tenderness that made it so appealing to the citizens of the continent.  Here, we don’t see it that way just as we don’t eat horses here which is also acceptable in Europe.  Lamb is becoming somewhat of a scarcer food, too, as the fantastic lamb chops we once raised and serve in the United States have disappeared in favor of the microscopic crap that is brought in from New Zealand and Australia.  Anyhow, if you don’t care to make this dish using veal, substitute chicken or a pork cutlet and take it from there! Let’s begin!


Yield: to serve four

5-6 ounce
Veal medallions, lightly pounded just to mildly tenderize
Olive oil
Salt, pepper, and thyme to taste;
Triple sec liqueur
Melted butter
Sliced fresh mushrooms
Kosher salt
White pepper
Chicken stock
Freshly squeezed orange juice
Sauvignon blanc
Triple sec
Canned mandarin orange segments
Orange zest and parsley flakes


1.      Lightly dust veal portions with all-purpose flour and brown on both sides in olive oil over medium flame. The deal with VEAL is GENTLY, don’t overcook or rush it, take care of it and it will take care of you. Season to taste with salt, pepper, thyme, and splash with the triple sec.

2.      When veal has been browned, remove it from the skillet and place on paper towels to dry.  Wipe the skillet out and return to medium-flame and when hot, add the mushrooms and cook until tender and then return the veal medallions, season to taste with listed spices, and cook for about 5 minutes until most of the liquid has left the pan; pour in the broth and the orange juice at this point and continue cooking. In addition to this, add the wine and triple sec.

3.      Cook until the liquid has formed into a thin pan sauce, taste for flavor and readjust as necessary. If it’s not “sweet,” add a little bit of sugar or Splenda but keep it sort of “tangy,” which is what it should be. If you want to sweeten it up, by all means, add some sugar or other sweetener and leave more orange juice in the pan. If you do this and still want a nice sauce, use cornstarch slurry to thicken it up, by “slurry,” I mean water and cornstarch in a liquid mixture that can be whisked in over medium-high flame. Add the drained mandarin orange segments, zest, and minced parsley for garnish and then you’re ready to serve.

Serve with Pommes de Tierre Anna or rice pilaf and a vegetable like buttered peas or carrots and zucchini.  Arrange attractively on the plate and serve—that’s it!

Well, that’s it for today!  Someone else will be tomorrow doing something else for your enjoyment! As always, it’s a great pleasure writing for Stinkbug’s blog and we do hope that you enjoy it.  Please help us by accessing the Google advertising links and enabling us to make some revenue with which to keep it up-and-running! Thank you! Patronize the advertisers as they are the best and be sure to buy your CD’s through Amazon.com by using the convenient link at the top of the blog! Bye!  

Thank you!


Tiresias Helenus Grinikeodopuloposlus


END Commentary for Monday, June 13, 2011 by Chef Tiresias Helenus Grinikeodopuloposlus.

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.


This original essay was authored by the one-and-only Chef Tiresias Helenus Grinikeodopuloposlus.

Stinkbug. “Kick off New Year with Italian Chicken Delight, Veal Classic.” The Bakersfield Californian. 15 January 1987: Food AA 2.



“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!



          LE STINKY ONE

This is #1277, an 11” x 14" original oil painting by Beverly Carrick entitled, "Sedona Autumn." 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 shot of Brian Carrick on the drums at the Young Republican Party's bash on 11-12-1976 in Downtown Bakersfield, California. This was one of the best gigs ever played by the Magnolia Hilltop Brewers! 

 This is a photo of Brian Carrick on 12-03-1976 in Delano, California prior to the band taking the stage. 

This is a shot of MHB bassist, Victor Gaona, on 12-31-1976 at the band's annual New Year's Eve concert. He was one of the best bassists I ever knew and a fantastic friend! 

This is a shot of Victor Gaona on 08-15-1978 at a rehearsal at the band's base of Shamrock, located in Bakersfield, California. 

        This is a double-shot of Vernon McMahon (right) on rhythm guitar and vocals and Victor Gaona on bass and vocals (left) on 05-13-1977 at West High School in Bakersfield, California. 

    This is another shot of Victor and Vernon at the same gig on 05-13-1977. They were a great stage duo and you can see Brian Carrick behind them on the drums. 
 This is a shot of Groucho the Cat on 03-18-1980 lying on the bed after surgery.                                                                                                                                                                                                                                                                                                                                                                                                                                



Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 06-09-2011, 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.





Famous Restaurant Recipes, Tiresias Helenus Grinikeodopuloposlus, Gourmet Cooking, Culinary Delights, Veal Dishes, French Cooking, Southern European Cuisine, Haute Cuisine, Classic Cuisine, Culinary Arts,

Trademark of Quality 2011 of the Magnolia Hilltop Brewers Band.                                                                      

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