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Tuesday, July 19, 2011

“Pasta Specialties, Pt. III: Quick Meat Sauce and Penne Pasta—a Fast Meal prepared in less than Sixty Minutes”

Big Brother and the Holding Company’s third album, “Be a Brother,” came out in 1970 and saw the band continuing on in difficult circumstances but nevertheless carrying on.  The great thing about Big Brother is that they always managed to bounce back and to put out exceptional albums even though they did so under difficult circumstances.  We think that you will enjoy this CD so please rush over to Amazon.com and buy it by using the handy link! Thanks, the Elemental News of the Day.





                                                                               

Here's the countdown to December 21, 2012: from today, we have 521 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 Brian Craig Carrick

END Commentary 07-20-2011

Copyright © 2011 by MHB Productions

Word Count: 1,615.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, July 20, 2011 by Chef Brian Craig Carrick

PASTA SPECIALTIES, PT. III


 Pasta Specialties, Pt. III: Quick Meat Sauce and Penne Pasta—a Fast Meal prepared in less than Sixty Minutes



Bakersfield, CA, 07-20-2011 W:  I’m here today with a great recipe for a quickly-made meat sauce that can be thrown together in less than sixty minutes and combined with tasty penne pasta for an excitingly good dish.  Bolognese Sauce is sometimes a complicated affair but it’s all in how one goes about approaching it.  You can devote hours on end to making a memorable sauce or you can whip one up in less than 60 minutes that tastes just as good.  What we try to do here at the Elemental News of the Day is to share with you not only the classic restaurant recipes but also the things that allow you to knock out your nightly meals in astoundingly good time! That’s the key to successfully managing one’s home: quick meals that taste good that can be prepared in advance and eaten for TWO nights in a row!

Many people agonize over making spaghetti sauce which never fails to amaze us. One of us once had a spouse who felt that it took at least 12 hours to make a good spaghetti sauce which eventually led to that spouse being divorced. There is such a thing as being to neurotic about one’s meals when something just as good can be whipped up in far less time.  That’s the important thing about cooking at home: make meals quick and simple as well as diversify and you will be loved by the entire family!  We’ve all learned the hard way in attempting to juggle spouses, kids, and careers and when the responsibility for feeding the family falls on us, well, we have to manage things to the best of our abilities, no?

Today’s sauce is a good one that you will find to be both tasty and easily made.  It is one that you will cherish for many years as it’s one I actually learned from my grandmother.  She was always the best cook in the family and made all sorts of dishes that maybe some in the family sneered at but which I always found to be delicious and always found the spot.  What’s more, all of the ingredients are found in most of your pantries and if not, they’re easily found at the grocery store.  Let’s do it:

QUICK MEAT SAUCE





1. To serve about 4-6 diners:




Qty.
Measure
Item
Other
2
Teaspoons
Olive oil

20
Ounces
Ground beef

.5
Teaspoon
Sea salt

.5
Cup
Yellow onions, diced fine

1
1.5-ounce
Pkg. McCormick Italian-style Spaghetti Mix

6
Ounces
Tomato paste

.25
Teaspoon
Whole rosemary

1
Each
Bay leaf

2.25
Cups
Hot water

2
Teaspoons
Freshly minced parsley flakes

Pasta
8
Ounces
Dry pasta such as Cellentani

1
Teaspoon
Kosher salt

1
Tablespoon
Olive oil

2
Quarts
Boiling water




Method:

1.      Place the ground beef in a skillet preheated over a medium-flame until hot with the olive oil in it.  Begin to break it up while stirring it around occasionally.  Season with the salt and add the onions.  Cook until the meat’s cooked and the onions are translucent. Transfer into a large saucepot.

2.      Add the spaghetti mix, tomato paste, rosemary, bay leaf, and hot water.  Bring to a boil and keep there for 30-45 seconds and then lower the heat to a bare simmer and allow it to slowly cook for about 20 minutes or so.   Check its consistency and then it’s ready to serve.

3.      Cook pasta in the boiling, salted water with olive oil in it.  Two cups dry pasta equals four cups cooked. Cook for 10 minutes or until al dente tender and then drain.  Serve in large bowls with meat sauce overall and enjoy.

Normally, we do everything from scratch but sometimes, you need to do something in a hurry and this is a quick sauce to prepare in an emergency. Besides, it tastes pretty good!  Here’s the penne pasta:

Qty.
Measure
Item
Other
1
Gallon
Chicken stock

2
Teaspoons
Olive oil

1
Tablespoon
Kosher salt

1
#
Penne Pasta (100% durum wheat)


Method:

1.      Place the chicken stock on the fire and add the olive oil and salt and bring to a boil. Add the penne pasta and cook for about 8-10 minutes or until al dente.  Strain and discard the water and do NOT rinse.  Serve in bowls with the sauce over all and top with parmesan cheese, freshly minced parsley, and paprika. Enjoy!

Like my friend, Gervais Krinkelmeier 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, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member



This is me in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17.

---30---

END Commentary for Wednesday, July 20, 2011 by Chef Brian Craig Carrick

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 Brian Craig Carrick

Recipes created by Chef Brian Craig Carrick on February 28, 1973 in Bakersfield, CA.

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          EL STINKY ONE OF BAKO


                                                                                  

                                                                                                                                                                  
This is #1318, a 20” x 24" original oil painting by Beverly Carrick entitled, “Bottom of the Garden." 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 bassist and vocalist Victor Gaona at Garces Memorial High School on 11-04-1978. 

  These are all shots of bassist and vocalist, Victor Gaona, at Garces Memorial High School on 11-04-1978 with the Magnolia Hilltop Brewers. 

These are shots of Victor Gaona upon arriving back at Shamrock in the early morning hours of 11-05--1978 after the Garces gig. 

         This is a photo of dough proofing at the stockdale country club on 02-18-1985.                                                                                                                                                                                                                                                                                                                         
























                                                                        

                                                                             
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Tags:

Pasta Specialties, Meat Sauce, Italian Cuisine, Brian Carrick, Penne Pasta, Pasta, Tomato Sauces, Quick Meals, Big Brother and the Holding Company, Delicious Dishes, Good Foods







                                                                                 

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