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Saturday, July 9, 2011

“Central Asian Specialties, Pt. III: Malaysian-style Chicken Breast—Curried Chicken with a Medley of Toppings that will wow one’s Palate”

Canned Heat’s thirty-seventh album, 2000’s “The Boogie House Tapes” is a marvelous release from the vaults of drummer Fito de la Parra!  Here is the original band at work in their basement performing the blues like you’ve never heard them before.  All of the classics are here as are many more you’ve never heard.  We do love this CD and urge you to rush out and by it via using the handy link which will take you directly to Amazon.com so you can buy it NOW!  Thanks, the Elemental News of the Day.





                                                                                 

Here's the countdown to December 21, 2012: from today, we have 531 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 V. Vicky Mazarotti

END Commentary 07-10-2011

Copyright © 2011 by MHB Productions

Word Count: 1,563.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, July 10, 2011 by Chef V. Vicky Mazarotti

CENTRAL ASIAN FAVORITES, PT. III


 Central Asian Specialties, Pt. III: Malaysian-style Chicken Breast—Curried Chicken with a Medley of Toppings that will wow one’s Palate



Bakersfield, CA, 07-10-2011 Su:  Hello, again, here it is Sunday in July and my, is the weather hot here in Bakersfield, California!  That’s good as today; I am going to share with you another one of our Central Asian specialties, a Malaysian-style breast of chicken, a dish that features curry, peanuts, and all sorts of other goodies and one you will fall in love with.  It features cream, chicken stock, sherry, and all sorts of delicious tidbits of fruit and veggies that will make your mouth water and your eyes spin around in your head.  All of us here at the Elemental News of the Day like unique and interesting dishes and this one virtually takes the prize for the most delightful.  I learned it many years ago when I was working for an Asian chef who knew his stuff and thanks to him, I have a career to show for it.  Give this one a try, you will love it! I guarantee it!  Let’s do it:

MALAYSIAN-STYLE CHICKEN BREAST SAUTÉ





1. To serve four:




Qty.
Measure
Item
Other
4
5-6-ounce
Boneless breasts of chicken
Lightly pounded
­—
Seasoned flour

Kosher salt

White pepper

Whole thyme

.25
Cup
Melted butter

.25
Cup
Sesame oil

.5
Cup
Julienned yellow onions

.5
Cup
Chinese-cut celery

.5
Cup
Peeled, seeded, and grated cucumber

2.5
Cups
Chicken broth

1
Cup
Sherry

.5
Teaspoon
Sea salt

.25
Teaspoon
White pepper

2
Teaspoons
Turmeric

2
Teaspoons
Curry powder

.5
Teaspoon
Ground cinnamon

.5
Teaspoon
Ground cardamom

.125
Teaspoon
Ground cloves

2
Teaspoons
Soy sauce

1-1/3
Tablespoons
Chopped peanuts

1
Large
Banana, quartered

.5
Cup
Diced pineapple

1-1/3
Tablespoons
Toasted, shredded coconut

1
Cup
Mandarin orange segments

1
Tablespoon
Freshly minced parsley

1/3
Cup
Diced tomatoes

1.5
Cups
Heavy cream




Method:

1.      Mis-en-place: have everything ready. Place a large skillet over a medium flame and warm up. When it is, add the butter. Meanwhile, dredge the chicken breasts in the flour and shake off excess.  Season to taste with the first three spices.  Preheat oven to 375°F and have ready.

2.      Place the breasts in the hot butter and brown on both sides.  When they’re done, remove them from the skillet and transfer to a plate lined with paper towels.  Pat dry.  Clean the skillet out and return it to the flame.  Add the sesame oil and heat up.

3.      Add the chicken when it’s hot and begin to sauté. Cook over a medium flame, add the onions and celery and continue cooking.  Add the cucumber and the broth and raise the flame to medium-high.  Reduce the liquid by half.

4.      When the liquid’s reduced, add the sherry and stand back as it may flare up.  Add the spices and soy sauce and continue cooking.  Reduce the liquid to almost nothing and then place inside your preheated oven and keep there for about 10-15 minutes or until the meat’s almost done.

5.      Remove then from the oven and return to the stove over a medium flame.  When it begins to sizzle, pour in the cream and allow it to heat up.  As it does so, it will expand and then will begin to coalesce due to the reduction and the floured chicken.  When you have an attractive pan sauce, remove from the stove.

6.      Place a scoop of rice on each of four plates and then a chicken breast at an angle, halfway on, halfway off. Place a quartered banana atop each and sprinkle each of the remaining items, the garnishes over each.  Accompany with a vegetable of your choice like sautéed bok choy or some such veggie and serve.

This is a fabulous recipe developed a long time ago when I was working in a high-class country club and one you will find both tasty and a delight to eat. Enjoy!

Like my friend, Vladimir Gdansk yesterday, I, too, have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

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.  

Thank you!

V. Vicky Mazarotti

V. “Vicky” Mazarotti
ACF, CWC, CPC, International Association of Culinary Professionals IACP.

This is me as a young chef back in the 1970's when I was working at a hotel in San Francisco.  I had the opportunity to work in many different parts of the country and worked my way up the culinary ladder to become a top chef.  I am both a Certified Working Chef and a Certified Pastry Chef and am a member of the American Culinary Federation, the world's top authority on everything connected to cooking.

---30---

END Commentary for Sunday, July 10, 2011 by Chef V. Vicky Mazarotti

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 V. Vicky Mazarotti.

Recipes created by Chef V. Vicky Mazarotti on May 15, 1986 in Seattle, WA.

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

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          THE NASTY BUG

                                                                                     
    
                                                                                                                                                              
This is #1308, an 11” x 14" original oil painting by Beverly Carrick entitled, “The Big Shoe." 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 photo of Brian Carrick performing with the Magnolia Hilltop Brewers at Taft, California, on 07-07-1978. 

This is a photo of Chuck Swartz playing with the Plynth at South High School in Bakersfield, CA, on 09-29-1978. This was a great gig and Brian Carrick performed with the band that night, too. 

This is a shot of Vernon McMahon's wife, Donna, on 08-21-1977 at West High School sitting down while the band performs. 

This is a shot of the MHB after arriving home from Lake Isabella, CA, on 10-07-1978 around 2 A.M. in the morning. From left to right: Chuck Swartz (lead guitar/vocals), Victor Gaona )(bass/vocals), and Brian Carrick (drums/vocals). 

This is a photo of Martha Hernandez, longtime girlfriend of Victor Gaona at Lake Isabella, CA, on 10-06-1978. She was one of our principal photographers. 

   This is a shot of Brian Carrick's famed Rodgers' Drum Kit on 10-15-1978 at Shamrock in Bakersfield, CA. 

This is a photo of bassist/vocalist Victor Gaona at West High School on 08-21-1977. 

This is a photo of Stinkbug's famed Pain de Levain at Stockdale Country Club in 1989 fresh out of the oven.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           



























                                                                                  
                                                                                       
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-10-2011, 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.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.





























                                                                                      

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Tags:

Central Asian Favorites, Curried Dishes, Fine-dining, Gourmet Cooking, Culinary Arts, East Indian Cookery, Hindu Cuisine, V. Vicky Mazarotti, Chicken, Good Food, Canned Heat.


                                                                      


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