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Tuesday, June 28, 2011

“Hawaiian and Polynesian Recipes, Pt. VI: Tangerine Chicken—Delicious Dish that’s easily made at Home”

Canned Heat’s twenty-sixth album, 1994’s “Uncanned: the Best of Canned Heat” (EMI:Capitol) was a great album that featured all of the best Canned Heat had to offer from the old days and from modern times and is one that is sure to please most collectors.  As always, we market every album in a band’s official catalog and think that you will find this one to be as exciting to own as we do so please be sure 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 542 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 Gervais Krinkelmeier

END Commentary 06-29-2011

Copyright © 2011 by MHB Productions

Word Count: 1,610.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, June 29, 2011 by Chef Gervais Krinkelmeier

HAWAIIAN AND POLYNESIAN RECIPES, PT. VI

 Hawaiian and Polynesian Recipes, Pt. VI: Tangerine Chicken—Delicious Dish that’s easily made at Home”


                                                                                   

Bakersfield, CA, 06-29-2011 W: Greetings, my friends. Today, we are going to make one of my favorite dishes that I recently developed and it’s one that I think you will enjoy and find to be extremely delicious.  The fact that boneless breasts of chicken are easily made and purchased nowadays has greatly simplified this procedure as in the old days—pre 1970’s—each cook had to de-bone his or her own chicken breasts as they were extremely expensive or not easily found. Nowadays, you can find them at your local grocery store.  Something else that’s nice is the availability of fruit-flavored syrups and in this case, we utilize tangerine which is so scrumptious that words cannot describe it.  Well, not much more can be said, let’s get on with it!

TANGERINE CHICKEN


                                                                                
1. To serve four:




Qty.
Measure
Item
Other
4
5-6 ounce
Boneless breasts of chicken
Pounded
All-purpose flour

2
Large
Eggs, beaten

1
Tablespoon
Milk

1-2
Cups
Panko Japanese bread crumbs

1
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
Lawrey’s seasoned pepper

.5
Teaspoon
Granulated garlic

.5
Teaspoon
Whole thyme

.5
Cup
Olive oil

.5
Cup
Melted butter

1
Cup
Sliced mushrooms

1
Teaspoon
Freshly minced parsley




Method:

1.      Lightly pound the chicken breasts with a food hammer to tenderize and then dredge in the all-purpose flour. 

2.      Beat the eggs and force through a fine-meshed sieve.  Add the milk and the seasonings and beat well. Dunk the flour-dredged chicken breasts into the egg mixture one by one and then place in a pan full of Panko bread crumbs.  Press each one on both sides and shake off excess. Transfer to a sheet pan and when all are done, transfer to the freezer for 10 minutes.

3.      In the meantime, heat the olive oil and the butter in a large skillet over a medium-low flame. Also begin preparing the sauce (next recipe) while you’re doing this. Preheat your standard oven to 375°F and have ready.

SAVORY TANGERINE SAUCE





1. About two cups of sauce




Qty.
Measure
Item
Other
2
Cups
Chicken stock

.125
Cup
Frozen orange juice concentrate

.5
Cup
Splenda

.125
Cup
Cornstarch or clear gel

2
Shakes
Lawrey’s seasoned black pepper

.125
Teaspoon
Ground thyme

1
Each
Bay leaf

1
Teaspoon
Kosher salt

.25
Teaspoon
Almond extract

.25
Teaspoon
Orange extract

1
Tablespoon
Tangerine syrup

2
Drops
Yellow food color

1
Drop
Red food color

1
Tablespoon
Triple sec

1
Cup
Sliced and seeded tangerine segments




Method:

4.      Combine everything in a saucepot with the exception of the last item and blend together well. Push through a fine-meshed sieve in order to break up the cornstarch and scrape whatever seasonings didn’t go through back into the pot.

5.      Place the pot over a medium-high flame and bring to a boil.  Stir constantly as you do this and when it’s boiling, lower heat to medium and simmer for a couple of minutes; then, add the segments and remove from the stove.

6.      Back to the chicken, when the oil is heated, transfer the chicken breasts into it and add the mushrooms.  Brown lightly on both sides and then place inside the preheated oven. Bake for 30-40 minutes or until the chicken reads 165°F when tested with a quick-test thermometer.  During cooking, if they begin to brown too much, cover the meat with a piece of wax paper sprayed with PAM or some such other food release spray.

7.      When the chicken’s ready, place the portions in a hotel pan or some such other roasting pan and pour the sauce over them.  Then, dish them up on your serving plates and be sure to place plenty of tangerine segments over each of them.  Garnish with the freshly minced parsley.  Serve with steamed white Hinode rice or rice pilaf of some sort. Accompany with freshly steamed vegetables and you have a wonderful meal.

8.      This is a recipe your family will cherish for many years to come.  Tangerines are a delicious fruit and if you cannot find them, you can substitute Mandarin orange segments for them.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came. Anyhow, have a great day and we’ll meet again. Take care.  

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.

This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California.

---30---

END Commentary for Wednesday, June 29, 2011 by Chef Gervais Krinkelmeier

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 Chef Gervais Krinkelmeier.

Recipe developed by Chef Gervais Krinkelmeier on May 17, 2011 in Bakersfield, CA.

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          EL PESTOSO
                                                                                       

                                                                              
                                                                                 
This is #1296, an 8” x 10" original oil painting by Beverly Carrick entitled, “October Creek." 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
                                                                            

                                                  Tangerine Chicken

                                                    Tangerine Chicken...                      
This is a photo of Brian Carrick on the drums on 08-28-1976 at Shamrock during a rehearsal of the Magnolia Hilltop Brewers. Shamrock was the band's base of operations and BC's home. 

        This is a photo of the MHB on 10-23-1976 with Debbie "the Rat" Anderson at Shamrock after a rehearsal. Deb was one of the band's many skanks that hung around with them. From left to right is bassist/vocalist Victor Gaona, DA, Brian Carrick, drums/vocals, and Randall Kyles, lead guitar and vocals. 

   This is a photo of Brian Carrick's father, Harry Hall Carrick, in 1958 in Taft, California. 

This is a photo of Randall Kyles on guitar at Shamrock on 10-23-1974 during a band rehearsal. Shamrock was the party place in town where everyone went to hear the band perform. 

This is a shot of Santa Claus at McFarland where the MHB played a gig on 12-18-1976. He came and graced the stage with his present and dispensed gifts to one and all. 

This is a shot of Victor Gaona onstage on 09-15-1978 playing bass in front of Brian Carrick's drum kit. To the left is Vernon McMahon, rhythm guitarist and vocalist. This gig was somewhere in Kern County, California. 

        This is a photo of Brian Carrick with Groucho the Cat on 12-21-1978 at Shamrock. 

This is a shot of Kay Carrick (left) and Marvina (right) at the Stockdale Country Club in 1986.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                  























                                                                              


                                                                            
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 06-27-2011, 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.

Chief Editor: Stinkbug.

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Proofreader: Amos Mosby Caruthers.

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Tags:

Gervais, Hawaiian and Polynesian Recipes, Hawaiian Cooking, Gourmet Cooking, Fine Dining, Classic Cuisine, Tangerines, Delicious Dishes, Elemental News of the Day, Chicken Breasts.







                                                                     

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