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Saturday, June 4, 2011

"SOUP SEMINAR, PT. II—GROUND BEEF AND THREE-BEAN SOUP"

Canned Heat was one of the all-time great boogie and blues bands to emanate from Los Angeles, California and a definite favorite of ours. Their albums are numerous and almost always exceptional, especially the ones that features variations of the original band.  Sure, the drummer, Fito de la Parra continues on with the band but obviously, it’s not the same without the BIG THREE: Bob “the Bear” Hite, Alan “Blind Owl” Wilson, and Henry “Sunflower” Vestine. Their first album, “Canned Heat,” was released by Liberty Records in 1967 and is a collector’s item. 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 566 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



                                                                                



                                                   STINKBUG 2011


                                                                               


Santanamos “El Chilote” De Soto

END Commentary 06-05-2011

Copyright © 2011 by MHB Productions

Word Count: 1,209.

CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, June 05, 2011 by Chef Santanamos "El Chilote" De Soto

SOUP SEMINAR, PT. II—GROUND BEEF AND THREE-BEAN SOUP

GROUND BEEF AND THREE-BEAN SOUP
Bakersfield, CA, 06-05-2011 Su:  Hola, amigos, it’s been quite awhile since last I graced you with my charming personality and provided you with wonderful appetizers and hors d’oeuvres.  Today, I am going to reignite our very short series on soups as soups are something that I find to be irresistible money-savers that allow the professional or home chef to empty the ice box and create something that everyone will rave about and cherish!  Some of the greatest recipes are made on the spot when one looks in the fridge and pulls out all the stuff that they planned on tossing into the trash and then forms them into something that saves both money and excites the diners! Trust me, over the course of my fifty years in the professional kitchen, I have made some of the greatest soups ever created on the face of this earth and been showered with praise for my skills in la cocina! If you are ready, let’s begin with the delicious treat I have for you today!

The soup I am going to teach you how to make today is one that I devised when I had several containers of different beans in the walk-in fridge as well as cooked taco meat, chicken stock, and vegetables. All I had to do was to combine them together in a large steam-jacket (professional soup pot) and add the spices and herbs.  After that, everything fell into place and before you knew it, soup was being served to a very hungry lunch crowd.  I guarantee you that everyone will cherish this soup and it will be a hit!  

GROUND BEEF AND THREE BEAN SOUP





1. About two-quarts of soup:




Qty.
Measure
Item
Other
.25
Cup
Pink beans

.25
Cup
Black beans

.25
Cup
Red beans

20
Ounces
Ground beef

2
Teaspoons
Lawrey’s seasoned salt

1
Teaspoon
Granulated garlic

1
Teaspoon
Oregano

.5
Teaspoon
Summer savory

1
Cup
Diced yellow onions

1
Cup
Diced carrots

1
Cup
Diced celery

.25
Cup
Diced leeks

.25
Cup
Diced scallions

2
Quarts
Reserved pink and red bean cooking liquid

1
Tablespoon
Beef base

2
Each
Bay leaves

2
Cups
Cooked spaghetti noodles




Method:

1.      Soak beans separately for about 2 hours.  Then, cook each one separately in salted water. Bring to a boil and then lower to a simmer and when done, drain and reserve required liquid and plunge beans into ice water.

2.      Blanche vegetables in separate pots of boiling, salted water and likewise, when done, plunge into ice water and discard the cooking liquid.

3.      Cook ground beef in a skillet and season with the spices.  Break it up into chunks. In a large pot, place reserved liquid with the bay leaves and bring to a simmer. When the meat’s cooked, pour it into the liquid, grease and all. Simmer for about 30 minutes.

To serve, heat the pasta, beans, and vegetables in the microwave and divide between serving bowls. Scoop the soup mixture over each bowl with plenty of meat and broth and serve. Accompany with French bread and butter. Enjoy!

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

Thank you friends for being here today and remember, soup is what you make of it.  In a professional setting, most soups are nothing but money-makers as they combine things that you would care to dispose of but which still have use to them.  A smart chef will save bits of this and that that he has leftover and then put them together before they spoil.  Ninety percent of all soups hardly cost anything and the revenue they bring in allows for you to make the occasional lobster soup or your weekly clam chowder!  I learned from some of the best over the years and I am sure that you will learn from me.  Anyhow, I will be back tomorrow to continue on with our soups. See you then!  

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society

_______________________________________________________________________

---30---

END Commentary for Sunday, June 05, 2011 by Chef Santanamos “El Chilote” De Soto.

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 Santanamos “El Chilote” De Soto.

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          THE NASTY ONE


                                                                                      
                                                                                
This is #1244, an 8” x 10" original oil painting by Beverly Carrick entitled, "Brian’s Roses." 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 drummer Brian Carrick on 10-06-1978 at Lake Isabella, California, getting ready to set up for a night of rock-and-roll provided by the Magnolia Hilltop Brewers. It took 1.5 hours to set-up or tear-down which at the end of the night could be a very tiresome thing. 

This is a shot of lead guitarist Randall Kyles at Delano, California on 12-03-1976. Delano was a difficult town in which to play as they wanted a big soul review while we offered hard rock and rockin' soul. 

This is a photo of bassist Victor Gaona on 09-15-1976 at Foothill High School preparing for the night's gig. Vic was the best bass-player I ever had the priviledge of performing with. 
This is a photo of MHB bassist Victor Gaona and lead guitarist Randall Kyles on 08-27-1976 at Shamrock during a band rehearsal working on a song. They were the frontmen of the band. 

            This is a photo of rhythm guitarist and vocalist Vernon McMahon's wife, Donna, on 01-01--1977 taken shortly after midnight at our annual New Year's Eve gig in Buttonwillow, California. 

This is a photo of the house cats at Shamrock on 05-28-1977. We had about 20 cats on the property who waited patiently for the rehearsals to come to an end. 

This is the famed Carrick Cornbread at the Stockdale Country Club in Bakersfield, California, on 10-17-1985 in the back kitchen. Stinkbug's cornbread was said to be the best in the entire county of Kern.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                       

























                                                                             

                                                                                 

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