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Saturday, September 10, 2011

“Famous Restaurant Recipes, Pt. XXVI: Halibut Cheek Penne Pasta in Pesto Cream Sauce—unique Seafood Dish from the Puget Sound”

The Grateful Dead’s thirteenth album “History of the Grateful Dead (Bear’s Choice),” was released in November 1973 and is a culling together of several shows at Bill Graham’s legendary Fillmore East in 1970. It features an acoustic side and then a rocking side with Pigpen at the microphone.  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 468 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 09-11-2011

Copyright © 2011 by MHB Productions

Word Count: 853.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, September 11, 2011 by Chef Goldie “Goldfish” McNamara

FAMOUS RESTAURANT RECIPES, PT. XXVI

 Famous Restaurant Recipes, Pt. XXVI: Halibut Cheek Penne Pasta in Pesto Cream Sauce—unique Seafood Dish from the Puget Sound



Bakersfield, CA, 09-11-2011 Su:  Today is my final blog post for this time around and then I am long gone to go about the business of running my business in peace and quiet.  Our recipe for today is a seafood dish that may be hard to make as its principal ingredient—halibut cheeks (yes, halibut cheeks!)—are difficult to find unless you live in either Oregon or Washington State.  Halibut do have cheeks, they’re trimmed off their faces when they’re caught and are kept fresh long enough to deliver to port and to sell to restaurants.  Nowadays, it’s possible to get just about anything so look on the Internet and see what you can come up with.  The cheeks of the fish are very tasty, tender, and delicious and make themselves best in cream-style dishes sautéed to order.  Stinkbug learned this one when he worked up north and taught me the secret to making it so see if you can find this marvelous oddity.  Otherwise, just use regular halibut that you’ve cut up and pretend as unless you’ve had an opportunity to have eaten cheeks, then you have no idea as to how they taste.  Take my word, friends, they are simply delicious and to be treasured, savored, and consumed quickly! 

HALIBUT CHEEK PENNE PASTA WITH PESTO CREAM


1. To Serve Four:


Qty.
Measure
Item
Other
4
5-ounce
Portions of halibut cheeks

2
Ounces
Vegetable oil

Seasoned flour

2
Ounces
White wine

2
Ounces
Lemon juice

4
Ounces
Sliced mushrooms

8
Ounces
Heavy cream

4
Ounces
Pesto

2
Ounces
Sundried tomatoes

24
Ounces
Penne pasta, cooked, drained

2
Teaspoons
Diced pimientos

2
Teaspoons
Freshly minced parsley

1
Teaspoon
Capers with juice


Method:

1.      Dredge cheeks with seasoned flour and sauté lightly in oil until golden-brown in color. 

2.      Add mushrooms, deglaze with wine and lemon juice, add cream and reduce by half. 

3.      Add pesto, tomatoes, and penne pasta, toss to combine.  Divide between four serving plates and garnish with minced parsley, pimientos, and capers. Serve with lemon crowns, parsley, and a vegetable of your choice; enjoy!

This is an awesome recipe if one can find halibut cheeks.  Generally, they’re only available on the coast where fresh halibut is caught and processed.  Always be on the lookout for them.

Here’s the Seasoned Flour recipe for your use; note, that it’s something good to have on hand in your freezer as you will use it in many dishes:

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.

Well, there you go: a delicious dish you shall never forget as long as you live!

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 is my final installment for this time around and then my friend, Olaf Bologolo comes in tomorrow and takes over for the week.  As always, I have had immense fun being here with you and this time, I think I have shared some of the best recipes I have in our Elemental News of the Day arsenal of arsenals!  We do our best to keep you up-to-date with the finest, most tasty, and fun to make menus, recipes, and dishes and provide you with nothing but the best advice!   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!    

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 Sunday, September 11, 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 July 15, 1997 in Salem, OR.

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This is #961, a 16” x 20" original oil painting by Beverly Carrick entitled, “Sunset Mood." 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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Tags:

Goldfish, Famous Restaurant Recipes, Northwest Cuisine, Pacific Northwest, American Cuisine, Fine-dining, Seafood, Pasta Dishes, Sauté Dishes, Gourmet Cookery, the Grateful Dead, Good Food, Halibut, Pesto,  











                                                                                      
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