Popular Posts

Tuesday, September 13, 2011

“Coffee Shop Favorites, Pt. VIII: Herbed Pork Chops with Pork Gravy—Center-Cut Pork chops rubbed with Seasonings and braised in the Skillet”

The Grateful Dead’s sixteenth album “Grateful Dead from the Mars Hotel,” was released in the summer of 1974 and is among the best of their early works.  It features songs that were destined to become part of the band’s live act for the rest of its operating career such as “U.S. Blues,” “Unbroken Chain,” “Pride of Cucamonga,” “Money, Money,” and “Ship of Fools.”  This 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 465 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 09-14-2011

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 Wednesday, September 14, 2011 by Chef Olaf Bologolo

COFFEE SHOP FAVORITES, PT. VIII

 Coffee Shop Favorites, Pt. VIII: Herbed Pork Chops with Pork Gravy—Center-Cut Pork chops rubbed with Seasonings and braised in the Skillet



Bakersfield, CA, 09-14-2011 W:  Once again, we are here at the Elemental News of the Day ready to cook! The pots are hanging in the kitchen, shiny and polished, and the skillets and frying pans are ready to work with.  When you visit the END, you know you’re here to learn and to have fun doing it at the same time.  Never fear, friends, your chef for the week is here!

Pork chops have always been among my favorite foods and when I went to work on the cook’s line after having served as a busboy and dishwasher, I thought I was in hog’s heaven due to the fact that I could eat most anything.  Sure, we couldn’t eat the expensive stuff like the top sirloin steaks (we didn’t serve anything else on the coffee shop line) but occasionally, we could eat the pork chops and other meat items.  The way they served pork chops at the restaurant in which I worked was to take a big juicy center-cut pork chop, rub it with seasonings and oil, refrigerate them overnight or for a couple of days and then do them in a pan over a low flame and braise them with liquids.  Back in those days, we had a busy stock pot in the back of the kitchen tended by the saucier and from there we had access to fresh stock for use in both preparations and in gravy production.  All line cooks had to know how to make rudimentary sauces as when the cooks left for the evening, we were the de facto manager and that meant we had to be able to solve every problem that might arise over the course of the next 8 hours.

The swing shift cook, Bernard, willingly taught me the things I needed to know and he’s the one who taught me how to make most of the menu.  I apprenticed under the morning cook and the sous chef but Bernard is the one who taught me most of what I knew or refreshed my memory when I forgot how to do something.  Were it not for him staying over some nights, I would have been lost so I do owe him a great deal of thanks for all of his help.  Anyhow, this is recipe:

HERBED PORK CHOPS


Yield: 4 servings / Mis-en-place: about 10 hours:


Qty.
Measure
Item
Other
4
12-ounce
Center-cut pork chops, at least an inch thick
Tenderized
.25
Cup
Vegetable oil

1.5
Teaspoons
Whole rosemary

.75
Teaspoon
Whole sage

1
Teaspoon
Minced garlic

.75
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.25
Teaspoon
Fennel seeds

1.25
Cups
Pork stock

.5
Cup
Dry white wine

2-3
Cups
Brown gravy

1
Each
Bay leaf

2
Teaspoons
Freshly minced parsley
Rinsed



Method:

1.      Combine the vegetable oil and the spices together and then rub the meat with this mixture thoroughly.  Rub them and allow them to sit overnight in your refrigerator in a covered dish.

2.      Place a large heavy-duty skillet over a medium-low flame and spray it well with PAM or some such other food release spray.  Place the chops inside it, cover with pork stock, and then clamp on a lid.  Bring to a gentle sizzle but NO higher. 

3.      Cook until all of the stock has evaporated, about 40 minutes, then remove the lid and brown the meat in its own fat.  Finally, pour in the wine and simmer on low until almost all of the liquid has cooked off.  During this final period, turn the chops over only once or twice but no more.  When the wine has completely evaporated, the chops should be done.  Check with a quick-read thermometer: pork products should always be 165°F.  Take no chances.

4.      Serve your chops with garlic mashed potatoes and fresh green beans sautéed with yellow onions and bacon.  Cover with brown gravy to which you’ve added a bay leaf and garnish with the parsley flakes and serve.

This is one of those classic coffee shop dishes that people love.  There’s nothing better than pork chops pan-fried and then braised in their own juices and then smothered in gravy.  You will be using this one for years to come.

Okay, we can’t serve our pork chops without simple pork gravy, now can we?

PORK GRAVY


Yield: about ONE quart / Mis-en-place: about 30 minutes:


Qty.
Measure
Item
Other
.5
Cup
Vegetable oil

.5
Cup
All-purpose flour

.5
Teaspoon
White pepper

.5
Teaspoon
Kosher salt

.25
Teaspoon
Whole thyme

1
Teaspoon
Whole sage

3
Cups
Pork stock
Hot



Method:

1.      In a heavy-duty saucepot sprayed with PAM or some such other food release spray, combine the oil and flour over a medium-flame to form a roux. Cook for several minutes, stirring almost constantly.  Add the seasonings.

2.      Next, pour in the pork stock gradually whisking all the while until incorporated.  Raise the temperature and continue stirring as it comes to a bubble and forms into a medium-consistency sauce. Then, lower heat and keep warm.

This is basic pork gravy, one for use in simple dishes such as coffee shop veal cutlets and such.  It’s always good to have a few simple sauces that can be whipped up and kept on hand for use in special dishes or quick recipes.  You’ll find many uses for this so keep it handy!

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.

That’s it for today, friends, we will be back for tomorrow’s “hump day” which will then leave us the weekend to knock some recipes out before calling it a day. As always, I have a great deal of fun writing for you and urge you all to visit my Facebook page.  If you love to cook, you need to join us here at the Elemental News of the Day, 24/7/365!   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 Wednesday, September 14, 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 March 12, 1975 in Wasco, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 




                                                                                        

          STINKY BUG


                                                                             
                                                                                                                                                             
This is #1027, a 36” x 48" original oil painting by Beverly Carrick entitled, “Sunset Rapids." 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 III
                                                                          




























                                                                                   

                                                                                 
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 09-13-2011, 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.






























                                                                                     
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Olaf Bologolo, Coffee Shop Favorites, American Cuisine, Truckstop Cuisine, Good Food, Pork, American Classic Dishes, Gravy, Braised Dishes, Tasty Foods, The Grateful Dead, Fried Foods, Rubs, Pork Gravy,  










                                                                                    
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.










Advertisements:

google_ad_client = "ca-pub-9948168217846973";
/* Ad Unit #26 */
google_ad_slot = "2024892312";
google_ad_width = 120;
google_ad_height = 240;
//-->

















































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!