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Wednesday, September 14, 2011

“Coffee Shop Favorites, Pt. IX: Sautéed Halibut Fletch ala Maitre d’ Hotel with Butter Sauce—Coffee Shop Favorite has French, not American Origins”

The Grateful Dead’s seventeenth album “Blues for Allah,” was released in August 1975 and is one of their all-time classic albums.  The band was running at full steam at this point: Jerry Garcia (guitar and vocals), Bob Weir (guitar and vocals), Phil Lesh (bass and vocals), Billy Kreutzmann and Mickey Hart (drums and percussion), Keith Godchaux (keyboards and vocals), and Donna Godchaux (vocals) were all at the top of their form. This one featured all sorts of different sounds, styles, and feelings and is a great CD so by all means, buy this CD!  Please 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 464 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 Olaf Bologolo

END Commentary 09-15-2011

Copyright © 2011 by MHB Productions

Word Count: 1,792.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, September 15, 2011 by Chef Olaf Bologolo

COFFEE SHOP FAVORITES, PT. IX

 Coffee Shop Favorites, Pt. IX: Sautéed Halibut Fletch ala Maitre d’ Hotel with Butter Sauce—Coffee Shop Favorite has French, not American Origins



Bakersfield, CA, 09-15-2011 Th:  Today’s “hump day” for me and I am so happy about that! I haven’t written for more than a couple of days in a long time so doing so for one entire week is an impressive albeit tiring thing to do. It’s fun, too; however, please don’t think that it’s not because I do enjoy it.  In fact, the dish we’re going to make today is by far one of my most favorite dishes to make: Sautéed Halibut Fletch ala Maitre d’ Hotel. 

From the sounds of it, one would assume that this is a French dish which is what it is but in the Americanized form found on most coffee shop menus, it’s called “Egg-Dipped Halibut with Tartar Sauce.” This is a dish created by the great French chef, Auguste Escoffier, 1846-1935, the so-called “King of Chefs, and Chef of Kings.”  This is a popular way he pioneered to do fish dishes, envelop them in an egg batter to protect the moistness and then to serve them bathed in parsley butter with lemons and Sauce Tartare.  American chefs picked it up as an easy way to prepare and to serve fish like halibut and Dover sole which could be bought frozen, egg-dipped and kept on the cook’s line, and cooked extremely fast on the flat-top griddle.  This is how I learned to do it and one bite and I was hooked.  I fell in love with it and became a devotee and have made it this way ever since for friends, family, and customers.  The only thing the prudent chef needs to do is to change the egg batter each and every day as it does tend to sour and besides, eggs are proteins and proteins have a bad habit of causing food poisoning if not treated right.

I imagine nowadays that due to health codes and restrictions, the fish is no longer kept this way making it easy for the line cooks to handle but is done at the moment of cooking.  By a health-sense, this is the correct thing to do: never take a chance with the health of one’s clientele much less your family as to do so is an unpardonable sin should any of them become ill.  I’ve been sick a few times due to eggs (salmonella) and know what it’s like to suffer so by all means: be careful! Let’s go:

SAUTÉED HALIBUT EN EGG—MAITRE D’ HOTEL


Yield: 4 servings / Mis-en-place: about 30 minutes:


Qty.
Measure
Item
Other
4
5-6-ounce
Halibut fletches

Seasoned flour

4
Each
Large eggs, AAA, beaten and strained

1
Teaspoon
Lemon Pepper

2
Teaspoons
Lawrey’s seasoned salt

.25
Teaspoon
Kosher salt

1
Cup
Vegetable oil

.5
Cup
Butter sauce

.125
Cup
Freshly minced parsley
Rinsed
Spanish paprika


Method:

1.      Dust the halibut fletches in seasoned flour and set aside.  Combine the beaten and strained eggs with the seasonings and then place the halibut in the mixture and allow them so sit for 10 minutes.

2.      In the meantime, heat the oil in a heavy-duty skillet over a medium-flame.  Spray with either PAM or some such other food release spray or place the oil on a 375°F flat-top griddle and heat up.  As soon as it’s hot, remove the fletches from the egg batter and allow excess to drip off.  Transfer them to the hot oil and cook for 2-3 minutes on one side and then flip over and repeat the process.

3.      Ascertain doneness by touching the fish: if it’s firm and the meat appears to be white and not an opaque color, it’s done and if not, cook a little bit longer.  Then, it’s ready to serve.

4.      Transfer the fish to four each serving plates.  Divide the butter sauce between them and then sprinkle heavily with the parsley flakes.  Finally, sprinkle each one with a little bit of paprika for color and then accompany with rice or potatoes and a vegetable of choice.  Be sure to accompany them with plenty of tartar sauce and lemon wedges.

This is the classic egg-dipped halibut recipe that actually is of French origins but has been served in so many coffee shops in the United States for so long that most people assume it’s an American presentation.  Not so! Anyhow, enjoy!

Here’s our seasoned flour recipe:

SEASONED FLOUR


1. About 2.5 cups:


Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Tablespoon
Cayenne pepper

1
Tablespoon
White pepper

1.5
Tablespoon
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes




Method:

1.      Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It’s important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times. Here’s the butter sauce:

BUTTER SAUCE





1. About 1.5 cups:


Qty.
Measure
Item
Other

1
#
Whole unsalted butter




Method:

1.      Melt whole butter over low heat.  Skim the foam as it melts.

2.      When fully melted, remove butter with a ladle and place in a bowl away from the heat.

3.      Take remaining whey and whip with a wire whisk over low heat.  Whip constantly until hot, about 3-4 minutes but do NOT bring to a boil.

4.      Remove the pot from the fire and gradually whisk in the drawn butter until an emulsified liquid has formed; keep warm at room temperature.  This mixture will remain in this state for several hours.  Use it to enhance cooked fish filets awaiting serving on dinner plates.  Besides providing flavor, it will also keep the fish nice and moist.

This is an important sauce to have on hand for use on seafood and shellfish.

I have to give you a recipe for Tartar Sauce as otherwise this would not be complete nor would it be fair so here you go: Tartar Sauce:

TARTAR SAUCE





Yield: about 3 cups of sauce / Mis-en-place: about 30 minutes:


Qty.
Measure
Item
Other


2
Cups
Best Foods Mayonnaise



.5
Cup
Minced celery
Rinsed


.25
Cup
Minced yellow onions
Rinsed


1
Tablespoon
Dill relish



3
Tablespoon
Sweet relish



.25
Cup
Chives or green onions
minced


1
Teaspoon
Lime juice



.5
Teaspoon
Fresh dill weed



.25
Teaspoon
Celery Seed



2
Teaspoons
Fresh minced parsley



1
Tablespoon
Granulated sugar



2
Teaspoon
Chopped pimientos



.5
Teaspoon
Kosher salt



1-2
Sprinkle
White pepper



1
Tablespoons
Capers with juice





Method:

1.      This is simple—merely combine everything in the bowl of an electric mixer with a whip or paddle attachment OR use a bowl and a whisk, blend well and refrigerate. It is best if you can do it the night before you intend to use it so that it will be well chilled and the flavors blended.

This is the classic and simple way of preparing Tartar Sauce; one of the all-time favorite formulations.

As I intimated yesterday, I 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.

We’ve survived our hump day and have done so very well.  That means we have but three more days to go before the popular Lilah Paulikovich comes in for a week.  We always love having her around as she is so talented and so much fun, it’s hard to describe.  When her cookbook is published one day, it will no doubt be a classic so be on the look-out for it in the near future!   Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

PEACE!

Olaf Bologolo

CEC, ACF, Washington State Chefs Association, Retired 


This is a photo of me taken at an ACF Convention back in the early 1960's when I was a representative from our California chapter. Anyhow, I'm a great deal older than this picture now but that's what we're doing, sharing OLD pictures of all of us. I'm still a handsome guy, however!

---30---

END Commentary for Thursday, September 15, 2011 by Chef Olaf Bologolo



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 Olaf Bologolo

Recipes created by Chef Olaf Bologolo on May 08, 1974 in Wasco, CA.

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This is #1030, a 16” x 20" original oil painting by Beverly Carrick entitled, “The Usual Sunset." 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!

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