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Sunday, September 4, 2011

“Famous Restaurant Recipes, Pt. XX: Pork Cutlets a’ l’Orange—Fabulous French Cooking for an unforgettable Labor Day Dinner”

The Grateful Dead’s seventh album “Workingman’s Dead” was released in late 1970 and went Gold.  By 1986, it had gone Platinum as new legions of Dead Heads arose to continue the crusade across the world.  This album was a definite departure from the psychedelic era and took a lot of people by surprise—including us.  However, we love it very much and rank it among our highest favorites, much like the Byrds’ “Sweetheart of the Rodeo.”  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 474 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 Goldie “Goldfish” MacNamara

END Commentary 09-05-2011

Copyright © 2011 by MHB Productions

Word Count: 2,260.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, September 05, 2011 by Chef Goldie “Goldfish” McNamara

FAMOUS RESTAURANT RECIPES, PT. XX

 Famous Restaurant Recipes, Pt. XX: Pork Cutlets a’ l’Orange—Fabulous French Cooking for an unforgettable Labor Day Dinner



Bakersfield, CA, 09-05-2011 M:  Happy Labor Day Monday, friends and family, neighbors and customers!  I have always loved working the holidays because it’s always meant getting something extra in my paycheck which is always a plus.  Believe it or not, there are still a few foodservice enterprises out there that know how to take care of their employees and currently, the country club for which I work over in Santa Barbara County appreciates that work very much.  As I was told many years ago, it is so much better to be the Executive Sous Chef rather than the Executive Chef because when one has to come back and dish up a party or worse—spend all day doing it and NOT go home—it’s time and a half or more.  The Chef has to do a lot of the obligations and as he or she is on straight salary, many times, much to his chagrin, the fry cooks are taking home way more money than he or she does.  That truly hurts when one figures out their hours as the top executive and that is why, it’s great to be the Number Two or Three as his or her hours are worth something whereas the Chef’s aren’t.  To be a Chef in charge of the whole enchilada, one has to be totally dedicated and compensated in some other way like a cut of the profits when the labor and food costs are good and an option to play golf on the country club golf course, to dine in its restaurants with their families, and to take 6-8 weeks of paid vacation a year.  Yes, there are a great many perks and then, sometimes, there aren’t.  But that is what my chef father instructed me as a young child working under him in his establishment in Hanford, CA, always look at the benefits that come with the position and then compare it with the hours expected of you and make a logical calculation.  So far, throughout the course of my life, I’ve done just that!  

Our recipe for today is one of the old French classics that were created in the late 1800’s by that great culinarian, Auguste Escoffier, 1846-1935, the “Chef of Kings, and the King of Chefs.” I know you’re tired of that old saw, God knows the other writers here at the end go on and on about the greatness of Escoffier but the man does deserve our respect, our reverence, our love because without him, we would not have the culinary knowledge that we have today. No, we would be overloaded with Chef Gordon Ramsay and a whole host of others who have sold their souls in order to be on the Boob Tube screaming at those who work underneath them.  Yes, a certain amount of screaming goes on in professional foodservice but nothing like what you witness on the television.  If someone like that was screaming at me the way he does at all of his contestants on both his programs, “Master Cher” and “Hell’s Kitchen,” I would brain the bastard with a skillet and step on him as I crossed the threshold.  NO chef yells at me like that—man or woman—without paying the price.  My father, a professional chef—taught me that that’s simply NOT tolerated and in this day and age of work place harassment and worse—sexual harassment—it just doesn’t happen. Let’s begin:

PORK CUTLETS A’ L’ORANGE





Yield: 4 Servings / Mis-en-place: 30 minutes:




Qty.
Measure
Item
Other
4
5-6-ounce
Pork cutlets, tenderized
Pounded
Seasoned flour

.5
Cup
Olive oil

Stinkbug seasoning

Whole thyme, to taste;

1
Tablespoon
Triple Sec

.5
Cup
Melted butter

1
Cup
Sliced button mushrooms
Peeled
.25
Teaspoon
Lawrey’s seasoned salt

.25
Teaspoon
Whole thyme

.125
Teaspoon
White pepper

.25
Cup
Chicken broth
Warm
1
Cup
Orange juice
Warm
.5
Cup
Sauvignon blanc
Warm
.25
Cup
Triple sec

2
Cups
Mandarin orange segments
Drained
1
Tablespoon
Freshly minced parsley




Method:

1.      Mis-en-place: have everything ready with which to work.  Pound the pork cutlets—gently—with a food masticator.  Peel the mushrooms by removing the stems and then peeling the outer skins back from the underside and discarding.  By doing this, you will have a snow-white mushroom.  Wash and slice. Have seasoned flour and Stinkbug seasoning made and on-hand. Have 1-2 large skillets to sauté with. Preheat your standard oven to 375°F and have ready.

2.      Dredge the cutlets in the seasoned flour and shake off the excess.  Set aside. Heat the olive oil in the skillet until very warm and then add the cutlets and the first batch of seasonings—Stinkbug seasoning and whole thyme, to taste—and brown lightly on both sides.  Remove from the skillet and place on a sheet pan lined with paper towels to dry.  Wipe out the skillet and return to medium-heat and when hot, add the melted butter and allow it to heat up.

3.      Return the pork cutlets and begin the sautéing process: cook in the butter and as you do so, add the mushrooms, salt, whole thyme, and pepper.  Turn the cutlets over and cook in the seasonings. Raise the flame to medium-high and add the chicken broth.  Allow it to bubble up and reduce it by half. 

4.      Add the orange juice and the wine and reduce it until a pan sauce begins to form.  Hit it with the Triple Sec liqueur and allow it to flare up.  Continue cooking until a medium-consistency pan sauce has formed. Place the skillet in the oven and cover it with the Mandarin orange segments.

5.      Cook for 7-8 minutes or until a medium-consistency pan sauce has formed.  Remove and turn the cutlets over—gently—with either a fork or a spatula.  Be sure the orange segments are well-distributed. Then, serve each cutlet atop a bed of rice pilaf or alongside glazed sweet potatoes and a vegetable of your choice.  Top with freshly minced parsley and serve. 

Pork a’ l’Orange is one of those classic dishes handed down to us by the French.  This is somewhat of an updated version and one that will sit well with either your guests or your family.  This is a very tasty yet simple dish that everyone can enjoy and if someone objects to pork, substitute a boneless chicken breast in its place.

STINKBUG’S SEASONING





1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes




Method:

1.      Combine all ingredients together in the bowl of an electric mixer and mix together well. Store in an airtight, DRY container.

This is a wonderful multi-purpose seasoning that can be used with most foods. Okay, here’s the 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.

As my dear friend, Chef James “JT” Tobiason said 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.

Well, I’ve had a great Labor Day being here with all of you.  I’ve not written a great many posts for the new Elemental News of the Day but what I’ve written, I’ve enjoyed and I’ve done my best to offer you a wide variety.  I love baking but everyone has pretty much hammered that one for the past several weeks so I will have to come in here and do something completely different.  I do hope you’ve enjoyed today’s selection as much as I’ve enjoyed doing it for you!  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 tomorrow! Bye!    

Thank you!

Goldfish

Goldie “Goldfish” McNamara

ACF, CWC, Cook IV Institutional Chef



This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. Now, it's the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24.

---30---

END Commentary for Monday, September 05, 2011 by Chef Goldie “Goldfish” McNamara



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 Goldie “Goldfish” McNamara

Recipes created by Chef Goldie “Goldfish” McNamara on March 16, 1984 in Bakersfield, CA.

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Tags:

Goldfish, Famous Restaurant Recipes, Auguste Escoffier, French Cuisine, Haute Cuisine, Fine-dining, Pork, Oranges, Sauté Dishes, Gourmet Cookery, the Grateful Dead, Good Food,









                                                                                  
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