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Friday, July 8, 2011

“Famous Restaurant Recipes, Pt. XVIII: Austro-Hungarian Paprika Chicken—Classic Eastern European Cookery at its Best”


Canned Heat’s thirty-sixth album, 1999’s “Boogie 2000” is another great album that continues the legend of the BOOGIE BAND.  For the Heat, the Boogie never ends and we love that, boogies that go on for infinity.  As always, the band rocks out and this one is a definite must-have! We definitely 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 532 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 Vladimir Gdansk

END Commentary 07-09-2011

Copyright © 2011 by MHB Productions

Word Count: 1,563.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, July 09, 2011 by Chef Vladimir Gdansk

FAMOUS RESTAURANT RECIPES, PT. XVIII

 Famous Restaurant Recipes, Pt. XVIII: Austro-Hungarian Paprika Chicken—Classic Eastern European Cookery at its Best”



Bakersfield, CA, 07-09-2011 S:  I am back in less than a week which is great as I have a recipe that I have brought out of my dust-covered cookbooks, one I created back in the 1980’s when I was living and working in the great city of Seattle.  I have always been a fan of the cookery of Eastern Europe as obviously, my heritage denotes via my surname.  Gdansk is, in fact, a Serbian name that is also prominent in Polish and even Russian communities.  The dish I have for you is my famed Austro-Hungarian Paprika Chicken, a delicious dish that is flavored by that spice of spices, Hungarian Paprika, NOT Spanish paprika.  The difference between the two is that the former is lovingly sweet whereas the latter is somewhat bitter and a substitute for those who can’t afford the Hungarian.  Of course, the readers of our blog can afford only the best so rush out and buy some and we’ll get cracking! If you’re ready, we should begin:

PAPRIKA CHICKEN





1. To serve four:




Qty.
Measure
Item
Other
4
5-6-ounce
Boneless chicken breasts

Seasoned flour

.5
Cup
Bacon fat

1
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
White pepper

.5
Teaspoon
Whole thyme

.5
Cup
Melted butter

1
Cup
Sliced mushrooms

.5
Cup
Minced yellow onions

.25
Teaspoon
Lawrey’s seasoned salt

.125
Teaspoon
Lawrey’s seasoned pepper

2
Teaspoons
Hungarian paprika

2
Cups
Chicken stock

1
Cup
White wine

1
Cup
Sour cream

1
Cup
Heavy cream

2
Teaspoons
Freshly minced parsley

1
#
Spaetzle or potato dumplings, cooked




Method:

1.      Place a skillet on the fire to heat up.  Turn your standard oven onto 375°F and have ready.  Pound the chicken breasts lightly with a masticator on both sides.  Dredge them in the seasoned flour, shake off the excess, and set aside.

2.      Place the bacon fat in the skillet and the first measure of salt, pepper, and thyme.  Heat up and then add the chicken breasts.  Sauté quickly, browning on both sides.  Be sure to roll them around in the bacon fat and then transfer to a plate lined with paper towels.  Wipe the skillet clean and return to the fire.  Add the butter.

3.      When the butter’s hot, add the mushrooms, onions, and the second round of seasonings.  Stir to combine and when the vegetables are slightly sautéed, add the chicken breasts.  Cook some more until they’re close to being done.  Remove them from the pan and transfer to a baking dish and place inside your preheated oven to finish cooking. Don’t discard the drippings from the pan but set aside.

4.      When the chicken is done (internal temperature reads 165°F), remove it from the oven and set aside to rest.  Place the skillet on the stove over a medium-flame and when it’s hot, add the chicken broth and reduce to about a cup over the flame.

5.      Next, hit the pan with the white wine and deglaze the pan with the liquid.  Stand back as it might flare up. Continue cooking until it’s again reduced to about one cup of liquid.  Stir in then the sour cream and the heavy cream. 

6.      The mixture will rise as it heats up so take care to watch it every second.  When it rises, transfer the chicken to the skillet and immerse in the forming pan sauce.  As the cream reduces, it will begin to thicken in conjunction with the sour cream and the flour from the chicken.  Continue cooking until a smooth pan sauce has formed, one that’s “marred” with specks of color due to the seasonings and paprika.  Reduce the heat and allow it to sit for a moment or two.  Then, it’s time to serve.

7.      This is a dish of Austro-Hungarian origins and it’s customary to serve it over a bed of potato dumplings or spaetzle of some sort.  Be sure to accompany with vegetables of your choice.  Place the pasta/dumplings on each of four plates and place a chicken breast halfway atop each mound.  Spoon sauce over the top and garnish with parsley flakes.  Then, it’s ready to serve.   

This is a classic dish of Eastern European heritage and it’s one that is both simple and tasty.  Be sure to find a recipe for spaetzle or potato dumplings and go for it!  You can find recipes for spaetzle on the Internet or you can look in that authority of authorities, the Austro-Hungarian Cookbook published by Gourmet Magazine.

Like my friend, Jimmy Hall 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. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association
This is me back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it's something I still do actively every day in my late eighties.

---30---

END Commentary for Saturday, July 09, 2011 by Chef Vladimir Gdansk

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 Vladimir Gdansk.

Recipes created by Chef Vladimir Gdansk on October 17, 1987 in Seattle, WA.

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          THE BAD BUG

                                                                                        
                                                                                  
                                                                                   
This is #1307, a 12” x 16" original oil painting by Beverly Carrick entitled, “Watering Hole." 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 on the drums on 07-07-1978 at Tehachapi, CA. The Magnolia Hilltop Brewers did one of their best gigs there.

   this is a shot of Chuck Swartz at the South High gig of 09-29-1978 playing with the Plynth. He was an awesome guitarist and a great vocalist.

This is a shot of guitarist/vocalist Jim Traynor onstage with the Plynth on 10-31-1980 at the Funworld gig in Bakersfield, CA.
    This is a shot of the Magnolia Hilltop Brewers on 10-07-1978 after arriving home from Lake Isabella, CA, and just as the all-night party was about to begin. From left to right is Chuck Swartz, Victor Gaona, and Brian Carrick.

This is a photo of Chuck Swartz and Victor Gaona onstage at Lake Isabella, CA, on 10-06-1978.

     This is a shot of bassist/vocalist Victor Gaona onstage on 07-07-1978 at Tehachapi, CA. This was one of the band's last gigs.

This is a photo of Vernon McMahon on 07-07-1978 at the Tehachapi gig. Vernon was a great guitarist and vocalist and played with the MHB off-and-on.

 This is a shot of Orange Cake taken in 1989 at a country club in California. This is a great cake.


























                                                                               
                                                                        
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-08-2011, 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:

V. Gdansk, Austro-Hungarian Cookery, Eastern European Cookery, Haute Cuisine, European Cuisine, Classic Recipes, Gourmet Cookery, Chicken, Gourmet Foods, Fine-Dining, Canned Heat.





                                                                     

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