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Thursday, June 2, 2011

“Kitchen Nobility—the Saucier, Pt. XVIII”

The Youngbloods’ twelfth album, “Get Together—the Essential Youngbloods,” was another compilation album released in 2002 and is also available on CD.  Like other compilation albums released in later years, this one has twenty-one of their best songs all in one place plus other stuff. This band is worthy of any serious collector’s attention and this album is a very good retrospective of the good old days. 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 568 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 06-03-2011

Copyright © 2011 by MHB Productions

Word Count: 2,610.

CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, June 03, 2011 by Chef Kilgore Randalini

KITCHEN NOBILITY—THE SAUCIER, PT. XVIII

Kitchen Nobility—the Saucier, Pt. XVIII

Bakersfield, CA, 06-03-2011 F:  This is it on our Saucier Series, the very last installment so let’s get going and get it over with! This is also my last day of writing blogs for awhile and I want to say that I have had a very good time being back in the saddle so to speak and authoring blogs for Stinkbug once more.  This is a very important series he entrusted me to finish for him and I take great pleasure in offering you nothing but the best. All of our sauces are convenient and easy to make at home and that means you will be able to offer your friends, family, and neighbors a wide variety of sauces with which to dazzle them.

What we have today is the odds’n’ends assortment of sauces, dipping sauces, and savory sweet sauces; things like Plum Dipping Sauce, Sundried Tomato and Basil Baste, Red Onion Sauce, Orange-Cilantro BBQ Sauce, Crab Sauce, Portuguese Salsa, Savory Lemon Sauce and Savory Tangerine Sauce.  All of these sauces and condiments can be used for a variety of different foods, preparations, and dishes and you will find all of them unique, tasty, and fun to make.  We’ve spent our lives collecting this bevy of sauces and now we are presenting them to you, our readership, so that you can learn to do the things we have been doing for the past 30-50 years.  I mean, where else can you find the wide variety of things that we print day-in, day-out without having to search through mega-files or pay for them? No one else does the things we do in the way we do them and you can take that to the bank and bank it!

Anyhow, this will be it for me and as I said, one of our other authors will be writing for you tomorrow and will be doing different things.  We will be doing shorter recipes for awhile to give ourselves a break and will not do any series again until later in the summer.  These take a great deal of preparation and our test kitchens are going around the clock.  By the time we’re done each and every evening around 11 P.M., it’s time to go out and have a few beers before heading home to our spouses and the next day.

Well, if you are ready, let’s commence our final installment on the Saucier- Kitchen Nobility, something you seldom see in many a restaurant nowadays.

(#383) PLUM DIPPING SAUCE

Yield:   about  2 cups_

About 20 minutes:

Quantity
Measurement
Ingredient
 .5
Cup
Chinese black vinegar
.5
Cup
Plum jelly
.25
Cup
Mango chutney
.25
Cup
Hoisin sauce
.25
Cup
Brown sugar
2
Tablespoons
Honey

Method:

1.      Combine all ingreds together in a sauce pot and place over medium-low flame. Let it reduce till almost half and then if not thick enough, tighten up with a little lie so the sauce will be thick enough to dip oriental finger foods in.

(#384) SUNDRIED TOMATO & BASIL BASTE

Yield:     about   3   cups _______

About 20 minutes:

Quantity
Measurement
Ingredient
 10
Ounces
Sundried tomatoes in oil chopped fine in a Cuisinart
.25
Cup
Dry basil
.25
Cup
Extra virgin olive oil
2
Tablespoons
Lemon juice
1
Tablespoon
Granulated garlic
1.5
Teaspoons
Granulated onion
2
Tablespoons
Dry sack sherry
1.5
Teaspoons
Black pepper
2.25
Teaspoons
Granulated sugar OR Splenda
1
Cup
Water
1.5
Teaspoons
Kosher salt

Method:

     1. Place tomatoes in a robo-coupe or Cuisinart and attempt to puree. You won’t be able to do all them so be alarmed if there are some chunks left over.

     2. Place all ingreds in a sauce pot and simmer for 15 minutes. Remove, cool, label, date and store.

     3. To use, keep some out at room temperature and when an order comes in and you’re ready to serve the fish, spoon 1/2 oz of it on the cooked fish and spread it out. It will look transparent but don’t worry, there is a lot of power here...

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(#385) ORANGE-CILANTRO BBQ SAUCE

Yield:     2    cups_____

About 10 minutes:

Quantity
Measurement
Ingredient
 2
Cups
Prepared barbeque sauce
.25
Bunch
Cilantro, chopped fine
.25
Teaspoon
White pepper
.5
Each
Orange, zest and juice
.5
Each
Large orange slices
Cilantro sprigs

Method:

     1. Zest oranges, then juice.

        2. Mix all ingredients.

        3. To use, baste the top of the broiled item after its been marked.

        4. Garnish the fish with orange slices and a sprig of cilantro.

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(#386) RED ONION SAUCE

Yield:    about 2-1/4  c ___________

About 35 minutes:

Quantity
Measurement
Ingredient
 1.5
Ounces
Melted butter
.5
Cup
Julienned red onions
1
Teaspoon
Granulated sugar OR Splenda
1
Teaspoon
Brown sugar
2
Teaspoons
Red wine vinegar
2.25
Teaspoons
All-purpose flour
.75
Cup
Chicken broth
.75
Cup
Orange juice
.25
Teaspoon
Kosher salt
.125
Teaspoon
White pepper
2
Teaspoons
Freshly minced parsley
1
Teaspoon
Thyme
1
Teaspoon
Orange zest

Method:

     1. Sauté the onions in the butter until they become soft and translucent, then add the sgrs and allow them to melt. Then, add the vinegar and allow the mixture to caramelize.

     2. Add the flour and cook until you have a semi-dark dark roux. At that point, begin blending in the liquid along with the spices. Allow it to come to a full rolling boil, whisking all the while, then lower flame to a bare minimum and simmer for 20 minutes. Then, either keep warm or refrigerate for use at a later time.

------------------------------------------------------------------------------------------------

(#387) CRAB SAUCE

Yield:   about 2-1/4  c __________

About 35 minutes:

Quantity
Measurement
Ingredient
 1.5
Ounces
Melted butter
2
Tablespoons
Minced onions
1
Teaspoon
Whole thyme
.5
Piece
Bay leaf
.25
Teaspoon
Ground turmeric
.25
Teaspoon
Kosher salt
.125
Teaspoon
White pepper
2.5
Teaspoons
All-purpose flour
1
Cup
Crab stock
2
Teaspoons
Crab base
.5
Cup
Heavy cream
.5
Cup
Heavy cream
.125
Teaspoon
Brandy
Tabasco sauce, to taste

Method:

     1. Cook the onions in the butter and then add the seasonings. Add the flour and form a lightly-colored tan roux. Cook for several minutes before whisking the liquid in slowly, a bit-at-a-time.

     2. Cook the sauce over medium heat for several minutes and then lower to a low flame and allow it to perk 15-20 minutes.

Then, add to the sauce the following:

Quantity
Measurement
Ingredient
 .5
Cup
Chopped fresh crab

This sauce is good to have on the menu if you also serve crab legs because you can then utilize all the little pieces of crab meat that by themselves don’t look like much but at the end of the year could have put money back in your company’s pockets. Don’t ever overlook any potential source of revenue!

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(#388) PORTUGUESE SALSA

Yield:    about   3   cups__________

About 15 minutes:

Quantity
Measurement
Ingredient
 1
Cup
Crushed tomatoes
1
Cup
Peeled and grated cucumber with juice
.75
Cup
Minced onions
.25
Cup
Chopped California chilis
1.25
Teaspoons
Kosher salt
.25
Teaspoon
Black pepper
1
Teaspoon
Whole oregano
.5
Teaspoon
Chopped cilantro
2
Teaspoons
Minced garlic
.5
Cup
Tomato juice
.125
Teaspoon
Crushed chilis

 Method:

     1. Mix all together, label, date, and refrigerate. Good for 2 days.



(#389) SAVORY LEMON SAUCE





1. About 1.5 cups.




Qty.
Measure
Item
Other
.5
Cup
Lemon juice

1
Cup
Chicken broth

.25
Cup
Splenda

.125
Teaspoon
Kosher salt

1
Each
Bay leaf

1
Shake
Seasoned pepper

.125
Teaspoon
Ground thyme

.125
Cup
Cornstarch

.125
Cup
Pineapple juice

.125
Cup
Granulated sugar

1
Tablespoon
Lemon extract

1
Tablespoon
Lemon syrup

1
Tablespoon
Lemon zest




Method:

1.      Combine the first SEVEN ingredients together in a small saucepot and bring to a boil. 

2.      While you’re doing this, combine the cornstarch with the pineapple juice and whisk this mixture into the boiling liquid. Continue whisking until it’s thickened up and then lower the heat to medium-low and simmer for several minutes.

3.      Add the remaining ingredients and then serve over chicken, pork, or veal. Garnish with freshly minced parsley, paprika, and lemon slices.

This is a good all-around savory sauce for entrees as described above. Keep this one handy as you will use it time and time again.

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(#390) 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:

1.      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.

2.      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 serve over chicken, veal, or pork.

This is an excellent sauce to have on hand whenever you want to do something out of the ordinary.  Be sure to keep it handy in your recipe book.

-------------------------------------------------------------------------------------------------

RECOMMENDED READINGS:

        1. As usual, The New Professional Chef by the Culinary Institute of America published by Van Nostrand/Reinhold 1991;

        2. Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck Volume 1 published by Alfred A. Knopf 1997.

        3. Mastering the Art of French Cooking Volume II by Julia Child and Simone Beck.

        4. The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades & Dressings by Christine France published by Lorenz Books 2000.

        5. The Joy of Chinese Cooking edited by Lo Mei Hing, Giulia Marzotto-Caotorta and Sun Tzi Hsi published by Greenwich House1982.

        6. Sam Choy’s Cuisine Hawaii published by Pleasant Hawaii 1991.

ALL RIGHTS RESERVED; NO PUBLICATION NOR RE-PUBLICATION IN PART OR IN WHOLE CANNOT BE DONE WITHOUT AUTHOR’S EXPRESS PERMISSION.

  -------------------------------------------------------------------------------------------------------

I want to thank you for the lovely time we’ve had the past week or so and I look forward to writing for you again.  Life is sweet when one can share their knowledge with the rest of the world and Google has been very kind to us by allowing us to begin a new blog and return to the world after our old host, Choseit.com dumped us.  We were taking a bit of a vacation last summer and they chose to cut us off at the knees so screw ‘em!  Anyhow, I look forward to seeing you all again! Good-bye!

Thank you!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF.



---30---

END Commentary for Friday, June 03, 2011 by Chef Kilgore Randalini

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 Kilgore Randalini.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

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This is #1241, a 12” x 16" original oil painting by Beverly Carrick entitled, "Doves and Others." 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 at Foothill High School on 09-17-1976 before the Magnolia Hilltop Brewers began their show. He was horsing around.

                                                                   
 This is a photo of Randall Kyles fronting the Magnolia Hilltop Brewers on 11-12-1976 at Taft, California. A gifted guitarist, he is still active in music to this day.

This is a shot of MHB bassist Victor Gaona in action 09-15-1978 somewhere in Kern County rocking out.  He is a stellar bassist and most likely is still rocking to this day. 

        This is a shot of Debbie "Baby Cakes" Kyles on 10-23-1976 at Shamrock during a band rehearsal. The girls usually sat and practiced their photography skills. 
    This is a shot of Grocho the Cat on 05-23-1976 sitting outside the backdoor of Shamrock waiting for the rehearsal to come to an end. 

Cornbread at the Stockdale Country Club in 1985 in the back kitchen where the bakery was located.                                                                                                                                                                                                                                                                                 























                                                                                     


                                                                                
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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