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Saturday, July 30, 2011

“Soup Seminar, Pt. XI: Shrimp Gumbo #1—a Southern Classic from Ventura Beach, California”

The Steve Miller Band’s fifth album, “Number 5,” came out in 1970 and was a powerful album. It featured more of Steve Miller’s masterful work and his band delivered the goods.  Of particular interest is “Steve Miller’s Midnight Tango” which is an exceptional tune.  As always, we urge you to take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed! Thank you, the Elemental News of the Day.  







                                                                            

Here's the countdown to December 21, 2012: from today, we have 510 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 Elvin P. McCardle

END Commentary 07-31-2011

Copyright © 2011 by MHB Productions

Word Count: 1,658.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, July 31, 2011 by Chef Elvin P. McCardle

SOUP SEMINAR, PT XI: SHRIMP GUMBO #1—A SOUTHERN CLASSIC FROM VENTURA BEACH, CALIFORNIA


 Soup Seminar, Pt. XI: Shrimp Gumbo #1—a Southern Classic from Ventura Beach, California



Bakersfield, CA, 07-31-2011 Su:  I am going to finish out the week and then someone else will come in tomorrow and carry on the series, I believe.  We’ve been making soups now for several days and that’s good as soup-making is an important talent that any would-be chef needs to master as it can lead to better-paying gigs.  I remember I had this terrible fear when it came to making my first soup and always managed to get out of it until the chef grabbed me by the arm one day and stood me before the steam-jacket and told me to follow this recipe or else! 

The soup he gave me is the one we’re going to make today: Shrimp Gumbo #1.  Shrimp Gumbo is a classic soup and is a good one whenever a foodservice establishment does a lot of business in shellfish and seafood and has a need to rid themselves of leftovers or old product that’s still good but needs to be moved.  There’s nothing wrong with this, it happens all the time, and it hurts a foodservice establishment to lose money so they have to find ways to sell stuff quick.  In order to do this, they launch a big promotion and have the foodservers push it to every customer, the house will make money on marginal ingredients and unless one gets a stomach ache, everyone is happy.  If one does get a stomach ache, it’s possible it will happen a day or two after eating whatever food caused it and by that time, the diner will have no idea what the heck it was he or she ate that caused the disruption.  Pay attention to what restaurants and grocery stores put on sale, grocery stores are notorious for ridding themselves of old product by turning it over to the Deli Department who then cooks it for individuals to buy a quick meal or package it as soup.  Generally, I urge my readers to avoid this sort of stuff.

Anyhow, the soup we’re making today, I expect all of you to use only the finest ingredients so you will be proud of what you’ve made.  I spent too many years making specials and soups out of lesser quality foods and went home feeling guilty about it, especially when I heard that someone suffered a foodborne illness.  We must always be careful and it’s important to follow the HACCP (Hazard Analysis and Critical Control Points) program in determining potential dangers in our kitchen.  You can access the Federal Government’s FDA program for your own needs and educate yourself on protecting you, your family, and your customers from the dangers of foodborne illness by accessing the following link:  http://www.fda.gov/food/foodsafety/hazardanalysiscriticalcontrolpointshaccp/default.htm

Let’s make our soup, shall we?

(#523) SHRIMP GUMBO #1

1. Yield: 1.5 quarts: / Mis-en-place: 1.5 hours.


Qty.
Measure
Item
Other
1.5
Quarts
Chicken broth

.5
Cup
Chopped yellow onions

.5
Cup
Chopped green bell peppers (seeded, stemmed and de-ribbed)
.5
Cup
Diced celery `

3/8
Cup
Diced chives

.5
Cup
Frozen or fresh corn kernels (cooked)

1
Cup
Diced tomatoes with juice

.75
Piece
Bay leaf

3/8
Cup
Chopped ham

1.5
Cup
Sliced okra

1.125
Teaspoon
Gumbo file

3.75
Teaspoons
Kosher salt

.5
Teaspoon
Black pepper

.75
Teaspoon
Whole pickling spice

.75
Teaspoon
Minced garlic

.5
Quart
Bay shrimp meat

2
Teaspoons
Worcestershire sauce

1
Pinch
Crushed hot chilis

1.5
Cups
Leftover rice pilaf (or freshly cooked rice)




Method:

1.      Combine everything except for the rice in a pot large enough to hold it and bring to a boil; once there, lower flame and allow your gumbo to slowly cook along. During this time, maximum flavor will be reached.

2.       When you’re ready for service, you can either add the rice or bring up to high heat very briefly or you can have the servers add it as they go which I think is the best way.

--------------------------------------------------------------------------------------------------

This is a classic soup which is great whenever you have shrimp and shrimp shells on hand.  You can also substitute crab, mussels, or clams in its place for a uniquely different soup but made the same way. This is one of my favorites and is still something I occasionally place on my menu during the summertime as it’s a summertime soup.  You can run it anytime you care to, however, as it’s good all year-round.

Like I said 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. Well, we had a great time today and I will be back tomorrow to give you one soup recipe and then someone else will come on in with something else. Who knows, we might make soups for awhile?   

Thank you!

Elvin C. McCardle

Elvin C. McCardle

American Culinary Federation, Inc., CWC

_____________________________________________________________________

This is me as a young chef back in the 1970's when I was working as a sous chef at a resort hotel over on the coast around Ventura Beach, California. I began my career working as a busboy in 1963, move to washing pots in 1965, became a chef's apprentice in 1969 and have been a career professional ever since. I am still involved in professional foodservice as a consultant for food and beverage professionals.

---30---

END Commentary for Sunday, July 31, 2011 by Chef Elvin P. McCardle

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 Elvin P. McCardle

Recipes created by Chef Elvin P. McCardle on May 07, 1983 in Ventura, CA.

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          EL PESTOSO MALO

                                                                                       
                                                                              
                                                                                
This is #34, a 12” x 16" original oil painting by Beverly Carrick entitled, “The Produce Tester’." 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 II
                                                                           

This is a shot of MHB drummer, Brian Carrick, holding one of his dogs, "Bro," on 12-25-1978 at home at Shamrock in Bakersfield, CA.

                                                                                                                                                           
 This is a photo of Brian Carrick and his then-squeeze, Nora Glenn, on 07-31-1981 in front of Shamrock in Bakersfield, CA, on the way out to dinner at the Kobi Japanese Restaurant.

this is a shot of Groucho the Cat on 09-29-1980 at Shamrock in Bakersfield, CA. 

 this is a shot of Lupe Carrick at home on 10-31-1980 prior to leaving to photograph the Plynth onstage at Funworld. 

This is a shot of Brian Carrick's step-daughter, Marykay MacArthur and the Grandkids, Scott Alan, James, and Kaylea on Christmas of 1997 in Langley, WA. 
this is a shot of MHB Bassist, Victor Gaona, on 10-06-1978 at Lake Isabella, CA, during an appearance by the band there. It was a wild night and Vic really got into the show. 

                                                                                                                                                   
    this is Sleepy the Cat on 10-13-1979 at Shamrock in Bakersfield, CA. Sleepy was a wonderful cat. 

This is another shot of the famed roast pork plate at the Stockale Country Club on 10-13-1987 on the cook's line ready to go up in the window.                                                                                                                                                                                                                                                                                                                                                                     











































                                                                               
                                                                                    
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Tags:

Elvin P. McCardle, The Soup-Master, Gourmet Cooking, The Steve Miller Band, The Prepmaster, Soups, Stocks, Gourmet Soups, The Pantry Chef, Stock Soups, Shrimp, Shellfish, Gumbo,









                                                                                

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