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Monday, July 25, 2011

“Soup Seminar, Pt. VI: The Classic Stockdale Country Club Chowder—released to the General Public for the very First Time!”

Big Brother and the Holding Company’s ninth and final album, “the Lost Tapes,” came out in 2009 and featured all sorts of long-hidden classics that make this album worth buying!   Big Brother and the Holding Company deserved to be around far longer than they managed to be but the loss of Janis Joplin was a devastating blow to them.  Needless to say, they did the best they could so please rush over to Amazon.com and buy it by using the handy link! Thanks, the Elemental News of the Day. Tomorrow, we will begin promoting the Steve Miller Band, another of the famed San Franciscan bands of the 1960’s.




                                                                                  


Here's the countdown to December 21, 2012: from today, we have 515 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 Elmer K. Hootenstein

END Commentary 07-26-2011

Copyright © 2011 by MHB Productions

Word Count: 1,741.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, July 26, 2011 by Chef Elmer K. “the Hooter” Hootenstein

SOUP SEMINAR, PT VI—THE CLASSIC STOCKDALE COUNTRY CLUB CLAM CHOWDER


 Soup Seminar, Pt. VI: The Classic Stockdale Country Club Chowder—released to the General Public for the very First Time!



Bakersfield, CA, 07-26-2011 T:  We’re back with our Soup Seminar today and I am going to present a soup by another writer today, Brian Carrick.  We all have made chowders and love ‘em and this one is one of the best of all-times and is or most likely WAS the signature chowder of the Stockdale Country Club in Bakersfield, CA, for more than 60 years.  It is possible that now with the influx of less-talented culinary personnel who will work for lower wages that the chowder has also been changed but back in the day when that club WAS THEE club of the valley, that chowder recipe was famed far and wide.  Originally designed by the great French chef Andre Anastay who worked there for many years and then allowed his protégé to take over, Juan Aguirre, for another forty years before being toppled in a so-called “Saturday Night Massacre” when the Board of Directors terminated the entire kitchen crew and the general manager in 1990 due to budgetary cuts and the complaints of the older members about loss of “their club” to outside business.  It was a tragic event that took place a year after Brian Carrick moved to Hawaii with his second wife and continued his career there for another six years before moving to Washington State.  This chowder is perhaps among the best I’ve ever tasted and think that you will be in agreement when you’ve made and tasted it.  Note that the recipe has been broken down from one that made more than twelve gallons so there could be some discrepancies in the liquid amounts which you may have to readjust yourself.

This chowder is best when made with nothing but the best ingredients.  Frozen clams are sufficient if you haven’t means of access to fresh like in the Puget Sound area.  Use only the best clam base and cream, always use fresh herbs and spices, and be careful when you’re making your soup by allowing yourself plenty of time to make it.  Watch your heat and if you’re a professional with means to a steam jacket, well, there you go: you’ll make the best chowder in your life! Let’s do it!

 STOCKDALE CLAM CHOWDER





1. About FOUR Quarts:




Qty.
Measure
Item
Other
24
Ounces
Fresh or frozen clams

3
Cups
Clam juice

2
Ounces
Clam base

20
Ounces
Peeled and cubed Russet Potatoes

4
Cups
Water

2
Cup
Reserved potato water

1.25
Cups
Melted butter

2
Cups
Chopped yellow onions

2
Cups
Chopped celery

2.25
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

1.5
Teaspoons
Whole thyme

2
Each
Bay leaf

1.25
Cup
All-purpose flour

4-6
Cups
Heavy cream

.125
Cup
Freshly minced parsley

Hungarian paprika




Method:

1.      Combine the first TWO items in (preferably) a steamer and cook until the liquid has about doubled more or less; otherwise, simmer in a pot and add water to bring it back to about the same amount more or less.  While you’re doing this, add the clam base.

2.      Simmer the potatoes in the water and add water if need to be to end up with the RESERVED amount of water required in the recipe.  Cook the potatoes al dente, don’t overcook or you will end up with MASHED potatoes.

3.      Place the butter in a large saucepot and set over a medium-flame.  When it’s hot, add and sauté the yellow onions and the celery along with the salt, white pepper, thyme, and bay leaves.  Add the flour and form a roux and cook it for about 4-5 minutes or until well-developed and flavorful.

4.      Return the potato water to the roux and bring up the temperature on the pot.  Add the clams and clam juice and blend well.  Cook for several minutes to judge the thickness of the chowder.  If it’s super-thick, add more cream and if less thick, add less cream.  Once you add the cream, lower the heat to a low simmer and allow to perk until ready to serve.  Too high a temperature will cause the cream to discolor and thereby make the chowder look less appetizing.

5.      To serve, add the freshly minced parsley and sprinkle each soup cup or bowl with a sprinkle of Hungarian paprika. Enjoy!

This is an old recipe with a long-standing history in Bakersfield, CA. It was developed by the great French chef, Andre Anastay, who was the Executive Chef at the Stockdale Country Club for many years before turning over the reins to Executive Chef Juan Aguirre. This recipe was NOT shared with anyone who had not been there for more than 4-5 years minimum so when I was taught to make it, I felt very privileged.  This is a great recipe but like all soup recipes needs some readjustment each time it’s made as liquid content tends to differ so work with it

Like my friend, Tiresias 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!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association

________________________________________________________________________

This is me in a group shot that was a collage on a chef's magazine cover from the 1980's. The actual picture of me was taken in the mid-1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We've been friends ever since.

---30---

END Commentary for Tuesday, July 26, 2011 by Chef Elmer K. “the Hooter” Hootenstein

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 Elmer K. “the Hooter” Hootenstein

Recipes created by Chef Elmer K. “the Hooter” Hootenstein on May 07, 1947 in Bakersfield, CA.

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          THE STINKSTER OF ALL-TIME


                                                                                 
                                                                                                                                                                  
This is #1324, a 20” x 16" original oil painting by Beverly Carrick entitled, “What’s Up." 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 Magnolia Hilltop Brewers' drummer, Brian Carrick, performing at Lke Isabella, CA, on 10-06-1978. 
This is a photo of Brian Carrick on vacation in Morro Bay on 11-08-1980 while on hiatus from the Magnolia Hilltop Brewers. 

this is a shot of Chuck Swartz rocking with the Plynth on 10-31-1980 at the Funworld gig in Bakersfield, CA, off the speedway. This was a great gig. 

This is a shot of the Plynth onstage at the Funworld gig on 10-31-1980: Jim Traynor on the left on rhythm guitar and vocals and Chuck Swartz on the right on lead guitar and vocals. 

This is a shot of Lupe Carrick on 11-17-1978 at home at Shamrock in Bakersfield, CA. 

  This is a shot of MHB bassist and vocalist, Victor Gaona, performing at Taft, CA on 09-15-1978.  Vic was a great performer. 

  this is a shot of rhythm guitarist and vocalist Vernon McMahon of the Magnolia Hilltop Brewers at Taft, CA, on 09-15-1978. 

        This is a shot of dough proofing in the proofbox at the Stockdale Country Club on 10-15-1987 made by master baker, Brian Carrick.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     


























                                                                                         

                                                                                       
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 07-26-2011, 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.

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