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Saturday, October 1, 2011

“Appetizers—a Pain in the Ass, Pt. XX: Steamed Penn Cove Mussels—there’s nothing better than Sautéed Shellfish in White Wine and Garlic!”

The Grateful Dead’s thirty-fourth album, “Grayfolded,” was released in 1994 and was another in the series of retrospective live albums. The Dead, more than any other band in modern times made sure they recorded every live show and kept the tapes.  Had the Quicksilver Messenger Service and the Jefferson Airplane kept all of their live tapes, we would have had jillions of them on the market, too.  The fact that the Dead are now releasing a brand-new series of “Road Trips” CDs is phenomenal. We may never do another band’s album repertoire as we might be doing the Dead forever! Anyhow, we highly recommend it and think you will be delighted with it so 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 447 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 B. H. “BC” Cznystekinki

END Commentary 10-02-2011

Copyright © 2011 by MHB Productions

Word Count: 973.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, October 02, 2011 by Chef B. H. “BC” Cznystekinki

APPETIZERS INDEX, Pt. XX

 Appetizers—a Pain in the Ass, Pt. XX: Steamed Penn Cove Mussels—there’s nothing better than Sautéed Shellfish in White Wine and Garlic!



Bakersfield, CA, 10-02-2011 Su: I’m going to close out my week of doing appetizers and hors d’oeuvres with one of the classic dishes of the great Pacific Northwest: Sautéed Penn Cove Mussels.  Mussels once were not the easiest thing to find outside of coastal areas where they’re available which are usually cooler waters like in Oregon and Washington State.  Nowadays, you can find them frozen in grocery stores, big box stores, and specialty grocery stores which are fine, not quite the same as fresh from the frigid waters of the north but still quite good, acceptable, and doable.  We specialize in mussels in Washington State and on Whidbey Island in Oak Harbor where I live and work when I’m not spending time in Bakersfield, our top notch mussels come from Penn Cove, WA. These are the most succulent, juicy, and tender morsels around and all one has to do is to de-beard them with a sharp knife, scrub and rinse them, and keep them stored on ice.  The fellows live for a few days if kept that way and the ones that don’t display the fact that they’re dead by opening their shells.  You can then sort them out and discard them so you never give poor quality stuff to your guests or customers.

Like I said, however, mussels are available in the freezer sections of grocery stores from here to Iowa, from Arizona to Minnesota, and from Arkansas to Ohio.  That’s good as at one time, they were somewhat difficult to find on the retail market and if one didn’t have access to a restaurant purveyor from whom to purchase them, you were SOL.  It was easier to find clams than mussels anytime and that frustrated a lot of home cooks.  You will love this recipe and the more you do it, the more hooked you will become!

(#636) STEAMED PENN COVE MUSSELS


Yield: 1 serving  / Mis-en-place: 15-20 minutes:


Qty.
Measure
Item
Other
12
Ounces
Mussels, de-bearded, scrubbed, and rinsed 

1
Ounce
Sauté butter

4
Each
¾” half-rounds roasted corn on the cob

1
Tablespoon
Minced carrots

1
Tablespoon
Minced celery

1
Tablespoon
Minced yellow onions

3/8
Cup
Sauterne

3/8
Cup
Fish broth

Hungarian paprika

Freshly minced parsley
Rinsed
1
Ounce
Sour cream (in a squeeze bottle)

.25
Cup
Butter sauce




Method:

1.      Place a heavy-duty skillet over a medium flame and add the mussels, the veggies, sauté butter, sauterne, fish broth, and the roasted corn rounds.  Cover with a lid and steam until the shells have opened.

2.      Transfer into an attractive serving bowl and pipe ribbons of sour cream along the edges of the rim and then garnish with sprinkles of paprika and parsley.  Accompany with butter sauce in a ramekin. 

This is the classic Whidbey Island-style of serving mussels.  Mussels are more and more available in grocery stores, Smart and Final, and CostCo so don’t be deterred in finding them.  They are a magnificent appetizer and one everyone will rejoice in!

Here’s the Sauté Butter you will need to do your recipe:

SAUTÉ BUTTER

1. About 1#:


Qty.
Measure
Item
Other
14
Ounces
Unsalted butter

1
Tablespoon
Freshly minced parsley flakes

1.5
Tablespoon
Minced fresh garlic cloves

1
Pinch
White pepper

1
Tablespoon
Lemon juice

1.5
Tablespoon
Minced shallots

1
Teaspoon
Minced pimientos

1
Tablespoon
Lemon zest




Method:

1.      Combine all ingredients in the bowl of an electric mixer and beat until light and airy using a whip or paddle attachment. 

2.      When it is, blend in the remaining ingredients and mix well.  Be sure to keep well-refrigerated, bringing out only for use.  Never leave out, especially during hot weather.

This is an important addition to any kitchen for use in a variety of sauté dishes as an enrichment and/or flavor enhancement.

As I told you 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 me, my friends—I’m done for the time-being!  Don’t worry; when I come up in the rotation again, I will be back for another weeklong series of whatever it is I am pegged to do.  That’s how it is nowadays here at the Elemental News of the Day, Stinkbug pulls out the chef’s hat and tosses in the chits with the different series and then we draw ours out and have to do it.  We might do stuff we’ve never really done before which makes it exciting!  Thank God, I’m an appetizers’ guy.  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, my friends!

B. H. “BC” Cznystekinki

B. H. “BC” Cznystekinki

Certified Working Chef, AAC, ACF


This is me back in the 1960's when I was a young sous chef working in a local hotel in Laguna Beach, California. I always loved to cook and apprenticed as a young man which is what most of have done who write for the Elemental News of the Day. We share a love for the culinary world and do our best to share that love with you. We hope you enjoy it!

---30---

END Commentary for Sunday, October 02, 2011 by Chef B. H. “BC” Cznystekinki



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 B. H. “BC” Cznystekinki

Recipes created by Chef B. H. “BC” Cznystekinki on July 12, 1997 in Oak Harbor, WA.

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

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          WOODY, CA, STINKY


                                                                                   
                                                                                                                                                           
This is #1259, a 5” x 7" original oil painting by Beverly Carrick entitled, “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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Tags:

B. H. “BC” Cznystekinki, Appetizers, Hors d’Oeuvres, Shellfish, Seafood, The Grateful Dead, Fine-dining, Gourmet Cooking, Tasty Foods, Classic Cooking, Mussels and Clams, White Wine, Delicious Dishes,











                                                                                       

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