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Saturday, July 2, 2011

“Famous Restaurant Recipes, Pt. XVI: Halibut San Juan—an Old-time Delight from the Great Pacific Northwest”

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Here's the countdown to December 21, 2012: from today, we have 538 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 Kilgore Randalini

END Commentary 07-03-2011

Copyright © 2011 by MHB Productions

Word Count: 1,397.



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

FAMOUS RESTAURANT RECIPES, PT. XVI

 Famous Restaurant Recipes, Pt. XVI: Halibut San Juan—an Old-time Delight from the Great Pacific Northwest”



Bakersfield, CA, 07-03-2011 Su: Today, it’s my turn to continue on with our “Famous Restaurant Recipes” series and if El Chilote can do a halibut article, so can I.  The one I have for you today also hails from the Great Pacific Northwest where the best halibut is found.  Halibut is a bottom-feeder and it lies beneath the sand peering up for food to come swimming by.  The fish can easily grow to more 600# and there are many rumors, stories, and myths surrounding them.  For one thing, they can be incredibly violent when gaffed and pulled on board a fishing vessel and many times have to be shot in the head with a handgun lest they cause damage to the boat or its crew.  I’ve been told that on occasion, a dead fisherman and a dead halibut have been found adrift on a small fishing boat.  I asked, “How could this be?” The chef at the place I was working informed me that when the lone fisherman pulled the fish aboard, it reacted so violently by thrashing about the deck that in its death throes, it struck the man and he fell backward, hit his head, and died.  Then, another boat or the Coast Guard found him and the fish stinking up the place.  It’s advisable to shoot them through the head PRIOR to pulling it onboard the ship. I’ve heard this story in quite a few places and am inclined to believe it.

Today’s recipe, Halibut San Juan, features a baked halibut fletch covered with a tasty cheese sauce and served with veggies and rice pilaf.  You can find recipes for rice pilaf and vegetables elsewhere on our blog so I’m only presenting to you the fish recipe.  It is one that you will fall in love with and cherish forever. Let’s get started:

CHEESE SAUCE





1. About two cups:




Qty.
Measure
Item
Other
2
Cups
Water

2/3
Ounce
Chicken base

1/3
Teaspoon
Granulated garlic

1/3
Teaspoon
Granulated onion

1
Pinch
Colman’s dry mustard

1
Pinch
White pepper

.25
Cup
Vegetable oil

.5
Cup
All-purpose flour

.75
Cup
Half-n-half

1
Ounce
Grated cheddar cheese

.5
Ounce
Shredded fresh parmesan cheese

1
Drop
Egg shade food color

1
Teaspoon
Kosher salt




Method:

1.      Mix chicken base with water and bring to a boil.  Add spices, simmer five minutes, then thicken to a medium-consistency with a roux made from the combination of the oil and flour.

2.      Simmer a few minutes and then blend in the half’n’half. 

3.      Remove from heat and slowly whip in grated cheeses.  Add then the drop of food color to give the finished sauce a yellowish hue, add the salt, and then keep warm until called for.

This is an excellent all-around cheese sauce that you will find many uses for.

HALIBUT SAN JUAN





1. To serve four:




Qty.
Measure
Item
Other
4
7-ounce
Halibut fletches

8
Ounces
Cold cheese sauce

6
Ounces
Best Foods mayonnaise

2
Ounces
Grated parmesan cheese

8
Ounces
Hot cheese sauce

1
Ounce
Toasted, sliced almonds

2
Teaspoons
Minced fresh parsley




Method:

1.      In a baking dish sprayed with PAM or some such other food release spray, spread the first mixture of cheese sauce evenly across the bottom.  Place the halibut fletches atop it and spread each with about 1.5-ounces of Best Foods’ mayonnaise.

2.      Sprinkle each with half-ounce of grated parmesan cheese.

3.      Bake at 450°F (convection oven) or 475°F (standard oven) for about 7 minutes.  When cooked, remove from oven. 

4.      On each of your four serving plates, ladle approximately 2-ounces of hot cheese sauce.  Place a baked halibut fletch atop each pool of cheese sauce.  Garnish each with .25-ounce of sliced, toasted almonds and freshly minced parsley.  Accompany with sautéed carrots and fennel as well as rice pilaf.

This is an excellent seafood dish that is very popular in the Great Pacific Northwest and one that you will hold dear to your heart. You will use this recipe many years to come.

Well, that will do it for me today.  I hope you have enjoyed yourself.  Please remember to continue supporting the Elemental News of the Day as your support means everything in the world to us. We depend upon our readership for our success.  Please become followers and leave comments as we are more than pleased to answer each and every one of them.  That is Stinkbug’s job as he is the main guy running the blog.

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!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF

This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.



---30---

END Commentary for Sunday, July 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.

Recipes created by Chef Santanamos “El Chilote” De Soto and Chef Stinkbug.

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This is #1300, an 11” x 14" original oil painting by Beverly Carrick entitled, “Retired." 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 relaxing at Shamrock on 09-20-1978 after a four-hour rehearsal of the Magnolia Hilltop Brewers. 

This is a shot of Brian Carrick on 09-20-1978 at Shamrock working on music lyrics for the band's latest song. 

This is a photo of Victor Gaona, bassist and vocalist of the Magnolia Hilltop Brewers on 10-22-1976 at Shamrock in Bakersfield, CA. 

This is another shot of Victor Gaona on 10-23-1976 at the microphone during another rehearsal of the MHB at Shamrock, in Bakersfield, CA. 

      This is a shot of Victor Gaona onstage with the MHB on 11-04-1978 at a gig somewhere in Kern County, California. Here, he's checking out the song set. 

This is a shot of Brian Carrick behind the drums on 09-29-1978 at South High School in Bakersfield, CA. 

     This is a photo of Brian Carrick behind the drums at Lake Isabella, CA, on 10-06-1978. The Lake was one of our favorite places to perform. 

This is a shot of the living room at Shamrock in Bakersfield, CA on 10-17-1980.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                    























                                                                               

                                                                                    

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Tags:

Kilgore Randalini, Famous Restaurant Recipes, Fine-dining, Seafood, Northwest Cuisine, Shellfish, Haute Cuisine, Elemental News of the Day, Gourmet Food, Crab, Fish, Halibut, Stinkbug Seasoning, Canned Heat.





                                                                        

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