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Thursday, September 8, 2011

“Famous Restaurant Recipes, Pt. XXIV: Braised Pork Chops Chasseur—Mediterranean-style Cuisine from the South of France”

The Grateful Dead’s members released early solo albums which we feel we have to include in the GD Discography because the songs were played as GD songs in every live set up to the very end.  So, the GD released their eleventh album “Ace” by Bob Weir in the summer of 1972 and was perhaps, the greatest of all early GD albums.  The solo effort featured the entire band plus Keith and Donna Godchaux who became members and appeared on “Europe ’72.” 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 470 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 09-09-2011

Copyright © 2011 by MHB Productions

Word Count: 1,121.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, September 09, 2011 by Chef Goldie “Goldfish” McNamara

FAMOUS RESTAURANT RECIPES, PT. XXIV

 Famous Restaurant Recipes, Pt. XXIV: Braised Pork Chops Chasseur—Mediterranean-style Cuisine from the South of France


Bakersfield, CA, 09-09-2011 F:  The French have TWO styles of cooking, Continental or “Classic” cuisine as designed by Auguste Escoffier, 1846-1935, the “King of Chefs and Chef of Kings” and Country or “Mediterranean” cuisine that hails from the South of France where the culture and the influences are completely different and diverse.  The culture of North Africa and of the Mediterranean is virtually everywhere and the cooking is similar to that of southern Italy with the exception of using loads of pasta.  But tomatoes are very popular as are a wide variety of beans and legumes and they’re used in a wide variety of dishes.  The one we are doing today is definitely one of the true greats, a medley of tender pork chops enveloped in a creamy Béchamel Sauce and a tomato sauce.  Combined together, we have a wonderful mélange of flavors that stimulates the palate and ignites the taste buds.  Braised Pork Chops Chasseur is one of those dishes that maybe requires some time to develop a taste for but if you enjoy the taste of pork coupled with tomatoes and white beans, then by all means, you need to give this one a go!  We do our best to present to you nothing but the best and this is definitely that: center-cut pork chops braised in your oven for 30-40 minutes and then served with sautéed spinach and delicious white beans.   Anyhow, we have a long ways to go so let’s get started:  

BRAISED PORK CHOPS CHASSEUR





Yield: 4 Servings / Mis-en-place: about 1.5 hours:




Qty.
Measure
Item
Other
8
3-4-ounce
Center-cut pork chops

Seasoned flour

.5
Cup
Olive oil

Kosher salt and pepper seasoning

1
Teaspoon
Minced garlic

.25
Cup
Melted butter

.25
Cup
Minced shallots

2
Cups
Sliced button mushrooms
Peeled
1
Cup
Chardonnay
Warm
.25
Cup
Cognac

1
Cup
Tomato sauce

2
Cups
Béchamel sauce
Prepared
1.5
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

1
Teaspoon
Dijon mustard

.125
Cup
Chopped dill pickles

.125
Cup
Freshly minced parsley
Rinsed
.125
Cup
Sautéed pine nuts

2-3
Cups
Cooked white beans with bacon and onions




Method:

1.      Mis-en-place: have everything ready to work with.  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. Dust the pork chops in seasoned flour and set aside.  Heat the olive oil in a large skillet and do so over a medium-flame.  Preheat standard oven to 375°F or a convection oven to 325°F.

2.      As soon as the oil sizzles when a drop of water is dropped into it, add the chops and season to taste with the kosher salt and pepper and garlic.  Brown lightly on both sides, turning over only once. Remove from the pan and place on paper towels to dry.  Wipe pan clean, return to the flame, and add the melted butter. At this time, have the Béchamel Sauce hot in the top of a double-boiler and stir in the salt, white pepper, Dijon mustard, and the chopped dill pickles; stir to incorporate.

3.      When hot, add the sliced mushrooms, shallots, and pork chops. Turn up the heat and pour in the warm chardonnay and begin to reduce by half.  Add the tomato sauce and the Béchamel Sauce and then place the skillet in your preheated oven and cover with a sheet pan and cook for about 30-40 minutes or until the pork chops are cooked and extremely tender; then remove and top with the pine nuts and parsley flakes.

4.      Serve the Pork Chops Chasseur on a plate with the traditional accompaniment of cooked white beans with bacon and accompany with vegetables of your choice. Garnish with the minced parsley and serve.

This is a classic French dish from the south of the country, more Mediterranean-inspired than Continental.  The white beans should be cooked with plenty of bacon and onions and should be both tasty and somewhat tender but not mushy.  Serve with sautéed spinach and you will have a complete meal.

            Here’s the popular seasoning we use:

KOSHER SALT AND PEPPER SEASONING


1. Yield: One cup of seasoning:


Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes


Method:

1.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for.



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 white sauce:

(#277) SAUCE BÉCHAMEL


Yield: about one quart of sauce / Mis-en-place: about 30 minutes:


Qty.
Measure
Item
Other
1
Quart 
Superior chicken stock

1
Quart
Whole milk

.25
Cup
Melted butter

3/8
Cup
All-purpose flour

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper




Method:

1.      Have stock and milk on the stove in a heavy-bottomed saucepot at a high simmer. Reduce by half.

2.      Combine remaining ingredients in bowl of an electric mixer. Mix until well-blended. Pour then into a 1 gallon saucepot and place over low flame.

3.      Cook this roux slowly until it begins to tan. Then, gradually begin whisking in the combined liquids a pint or two at a time so that the roux can absorb it without getting lumps.

4.       As you do this, turn the heat up almost all the way as you continue to add the remaining stock. At first, it should appear to be thin which is okay; it’ll thicken but as for now, make sure that there are no lumps.

5.       Allow sauce to simmer after reducing heat to low which will gradually thicken it more. If not thick enough for your needs, make slurry of flour and oil and whisk it in or use your lie. When thick enough, let it cook just a little bit longer in order to incorporate the final additions. Check also for taste and modify as needed.


This is the classic white cream sauce made with half stock and half milk which does two things: it keeps it from scorching during the cooking process due to the presence of the stock and adds additional flavor because of it. This is a standard sauce that one needs in their repertoire of sauces!

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.

This dish is one that I believe you and your family will savor for a long time.  We used to have a classic French restaurant in Bakersfield, CA, that was here for many years: Maisson Jusseau’s on Union Avenue just as the north-bound traveler entered the southern environs of the city on Highway 99.  The restaurant was there for several decades and was quite popular with the people of the city and was a regular place to visit.  It used to get all sorts of live acts that would stop on the way to Las Vegas and did a land-boom business.  A dish such as this was one of their specialties and I being fortunate enough to have worked there allowed me to purloin the recipe.  One of their specialties was the pickled calves’ tongue and the marinated white beans.  Yes, they had the cooking of Southern France down pat.   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 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 Friday, September 09, 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 April 03, 1976 in Bakersfield, CA.

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Tags:

Goldfish, Famous Restaurant Recipes, Auguste Escoffier, French Cuisine, Mediterranean Cuisine, Fine-dining, Pork, Béchamel Sauce, Sauté Dishes, Gourmet Cookery, the Grateful Dead, Good Food, Sauté Dishes, Tomatoes,  











                                                                                      
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