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Monday, June 6, 2011

“Soup Seminar, Pt. IV—Old-Fashioned Vegetable Soup with Barley and Cabbage Soup with El Chilote’s Famous Hot Sauce”

Canned Heat’s third album, “Living the Blues” came out in 1968 just as did its predecessor and continued on with the rocking psychedelic blues that the band pioneered.  It was a great album and this is a great band, definitely one that every serious collector of the genre needs to add to their collection.  Canned Heat always delivered the goods and the first decade saw the band’s most prolific work.  All-in-all, this is a great album and I do suggest you buy it NOW. 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 564 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 06-07-2011

Copyright © 2011 by MHB Productions

Word Count: 2,172.

CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, June 07, 2011 by Chef Santanamos “El Chilote” De Soto

SOUP SEMINAR, PT IV—OLD-FASHIONED VEGETABLE SOUP WITH BARLEY AND CABBAGE SOUP

Soup Seminar, Pt. IV—Old-Fashioned Vegetable Soup with Barley and Cabbage Soup with El Chilote’s Famous Hot Sauce

Bakersfield, CA, 06-07-2011 T:  Here we are once again, amigos, with more soup on our hands and all day to make them.  In order to get into the kitchen, we need to pop the top of a King Cobra malt liquor to get the necessary inspiration with which to get our work done! Believe me, when I work in the kitchen, things can get very hot!

As I was explaining to you all yesterday, soup is one of the most important things that any classy restaurant, country club, or hotel can make; soups can establish a reputation that will draw customers and clientele in because they know they are going to get something very special that the chef has slaved over.  Nowadays, most restaurants buy their soups in either five-gallon buckets or they come in freezer pouches to which one adds water.  Then, there are some that buy their soups in the can, sometimes even Campbell’s!  Now, don’t get me wrong, Campbell’s is a fine soup, they are the godfather or canned soup and their quality is fabulous—for home.  I mean, if you are dining in a restaurant and you spend $6.00 for a bowl of soup, you want that damned soup to be made from scratch and not from some can or bucket! To me, that’s an insult unless, of course, you’re eating in some buffet joint or Greyhound bus stop café. You expect such foods such as them but you don’t expect it from a hotel, no matter how modest or insignificant.  No, you expect something that someone labored over.  I mean, what the hell does it take to make two gallons of soup?

Soup is the money-maker of the establishment, I told you this yesterday; all meat trim and all vegetable scraps are saved and each and every day, a soup is created from a variety of things.  The idea is, the scraps are making you money because you’re putting in limited amounts of new food in order to move out the old. You can do this making chili, too, and many places, country clubs included, have chili on their menus for just this purpose.  The clientele comes to love these foods and word of mouth brings in still more customers which in turn brings in more revenue.  No, I urge all chefs and cooks to learn how to make soups and to make standardized recipes that will allow you to make the soups the same each and every time.  I have done this as a young cook and it’s been a benefit to me throughout my career.  Plus, I have learned the soups of other chefs and have incorporated them into my repertoire after improving them to meet my standards.  I mean, there have been very few chefs with whom I’ve worked that I have ever admitted to be better than me!

Today, we are going to make TWO classic soups: Old-Fashioned Garden Vegetable Soup with Barley and Cabbage Soup. In addition to that, I am going to lay my famed flamethrower hot sauce on you that is guaranteed to burn a hole in your, well, you know what I am talking about. Hispanics grow up eating chilis and my love of all sorts of chilis as a kid led to my nickname: “El Chilote.” No, it’s not because of something else, it is my knack for devouring chilis of all sorts and putting them in all of my foods. Chilis are one of the gifts of a glorious God and that is something that everyone should appreciate. Like mota, chilis were put here on earth for our pleasure, just be careful how you handle the damned things!  

Vegetable soup is one of those wonderful soups that one can make from all sorts of scraps which would otherwise be thrown away.  Whenever one cleans vegetables from the raw state, reserve the carrot and onion peels, the celery stems, leaves, and root-ends, the parsley stems, the leek scraps, and green onions for the stock-maker.  This man or woman will combine these things with the bones gathered together by the chef who cuts the meats, poultry, and the fish to make a variety of stocks.  Please see our Prepmaster and Pantry Chef series so you can see how classic stocks are made.  Once the stocks are made, they’re sent to the soup-chef or to the Saucier for use in their preparations.  Sometimes, the Prepmaster will be the one to make the soups, sometimes the chef.

Cabbage soup is a marvelous soup found in many a Basque restaurant and is a darned good way to rid oneself of leftover cabbage.  I also have a red cabbage soup that I will show you how to make another time.  Both of these soups will make you famous if you follow directions and do them right. If you’re ready, let’s get going!

OLD-FASHIONED VEGETABLE SOUP with BARLEY

About 2 quarts:

Quantity
Measurement
Ingredient
3-1/3
Cups
Chicken stock
3-1/3
Cups
Beef stock
1
Cup
Diced celery
1
Cup
Diced carrots
1
Cup
Diced onions `
.5
Cup
Diced leeks
1
Cup
Shredded cabbage
.25
Cup
Shredded frozen spinach
.5
Cup
Canned kidney beans
1-1/3
Tablespoons
Raw pearl barley, parboiled for 20 minutes;
1/3
Cup
Sliced cauliflower florets
1/3
Cup
Sliced broccoli florets
2/3
Cup
Diced zucchini
1
Cup
Diced canned or fresh tomatoes
1
Each
Bay leaf
.75
Teaspoon
Kosher salt
.75
Teaspoon
Minced garlic
.5
Teaspoon
Black pepper
.5
Teaspoon
Whole oregano
.25
Teaspoon
Celery salt
.25
Teaspoon
Onion powder
1
Pinch
Ground cumin
1
Pinch
Crushed red chilis
1.5
Tablespoons
Chopped fresh parsley
1
Small sprig
Cilantro

Method:

1.      Combine the two stocks in a stock pot and place over medium flame; bring to a high simmer and have ready.

2.      Add celery, carrots, onions, and leeks and simmer for 10 minutes or until carrots are tender.  Then add the cabbage, spinach, and kidney beans and lower the flame to a medium-simmer.

3.      After 10 minutes, add the pearl barley, cauliflower, broccoli, and bring soup to a boil and keep that way for 5 minutes; then return soup to a low simmer and add zucchini, tomatoes, and seasonings.  Cover with a lid and allow soup to simmer over low flame for about half-an-hour.

4.      At the end of this time, add a little more beef or chicken stock should your original stock have evaporated too much.  This soup, should, however, be a thick one with veggies to the bottom of the pot—this ain’t no skimpy soup, you know!

5.      Serve in a steaming soup tureen at your table with plenty of bread and butter.  You can make this soup a full-course meal! 

The next soup may seem like a clone of the first one but it’s not; it has a personality and a charm all its own:

CABBAGE SOUP

Makes approximately 2 quarts:

Quantity
Measurement
Ingredient
6-2/3
Cups
Ham stock
2/3
Cup
Diced ham
1
Each
Bay leaf
.5
Cup
Diced celery
.5
Cup
Diced carrots
.5
Cup
Diced yellow onions
3
Tablespoons
Minced chives
.25
Cup
Chopped canned or fresh tomatoes
1-1/3
Quarts
Sliced cabbage
1
Teaspoon
Kosher salt
1
Teaspoon
Minced garlic
.5
Teaspoon
White pepper
.5
Teaspoon
Celery salt
1
Small sprig
Cilantro

Method:

1.      Combine first three ingredients together in a stock pot and bring to a boil. 

2.      Add celery, carrots, onions, and chives, and cover with a lid. Boil for 10 minutes or until vegetables are tender.

3.      Next, add cabbage and tomatoes and return back to a boil, uncovered.  As soon as soup has returned to a boil and cabbage has begun to reduce, lower flame to a medium-simmer and again cover.

4.      After 10 minutes have passed, add seasonings and re-cover.  Allow soup to simmer gently for 30 minutes before serving.  Serve in soup tureen with a bowl of my hot sauce on the table:

EL CHILOTE’S HOT SAUCE

Quantity
Measurement
Ingredient
1.5
Cups
Canned tomatoes with juice
.5
Cup
Diced Ortega chilis
.5
Cup
Minced yellow onions
.25
Cup
Minced cilantro
.5
Teaspoon
Salt
.5
Teaspoon
Whole oregano
.25
Teaspoon
Black pepper
4
Drops
Tabasco sauce
4
Drops
Worcestershire sauce
1
Tablespoon
Chopped parsley

Method:

1.      Combine all ingredients listed together in a bowl, mixing well. Cover and refrigerate and note, this is best if made a day in advance so the flavors have a time to meld together. Best if made the night before. If not completely used, store unused portion in your refrigerator where it will last for up to a week.  There is NO better hot sauce than this around!

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

Once again, I must thank all of you for participating in our labor of love today.  Making soup is something I’m passionate about as it is one of the things I came to embrace as a young chef.  I learned as quickly as I could to make these things so I could use them on my next job.  It was a cycle of learning I would repeat year after year, job after job, until I made it to the top of the heap and became a Certified Working Chef in the American Culinary Federation.  Tomorrow, someone else will be stepping up to the plate and I will be taking some time off. See you next time!   

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society                  

_______________________________________________________________________

---30---

END Commentary for Tuesday, June 07, 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.

Stinkbug. “Welcome February with Recipes for Bowls of Steaming Soup.” The Bakersfield Californian.  6 February 1986: Food E 22.

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

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          EL STINKO
                                                                                      

                                                                                        
                                                                            
This is #1251, an 8” x 10" original oil painting by Beverly Carrick entitled, "Navajo Girl." 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, of the Magnolia Hilltop Brewers at Taft, California, on 10-15-1976 at a gig performed there. As always, he was a wildman! 

This is a shot of lead guitarist, Randall Kyles, on 12-17-1976 at California City, California during a concert there performed by the Magnolia Hilltop Brewers. He was one of the best frontmen I ever performed with says Stinkbug. 

This is a shot of bassist Victor Gaona and guitarist Gerry Kleier doing the duckwalk ala Chuck Berry at Shamrock during a band rehearsal on 09-12-1976.  We always put on a great show and it took many hours of practice to do it right. 

           This is a shot of Colleen Collins, one of Brian Carrick's many skanks on 10-12-1976 outside of their job, Henry the VIII restaurant in Bakersfield, California. Colleen was a nice girl when she wasn't strung out. 

This is a photo of MHB Bassist Victor Gaona on 10-06-1978 at Lake Isabella, California, at a concert given  by the band. We always enjoyed our visits to Lake Isabella as the people always treated us very well. We probably have quite a few kids up there...

This is a shot of people dancing on 05-13-1977 at one of the Magnolia Hilltop Brewers' many gigs. We always had a good turnout and a wonderful crowd.

This is a shot of Brian Carrick's famed fried potatoes at the Stockdale Country Club on 07-04-1987.


























                                                                                     


                                                                             
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