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Saturday, October 22, 2011

“Famous Restaurant Recipes, Pt. XL: Pan-Fried Oysters in Sourdough Bread Crumbs with Tartar and Cocktail Sauces”

The Grateful Dead’s fifty-fourth album, “Dick’s Picks Vol. XV—Raceway Park, Englishtown, NJ 09-03-1977,” was released in October 1999 and was another great offering in the Dick’s Picks’ series.  Like its predecessors in the Dick’s Picks series, this is an excellent addition and definitely one that everyone should own.  We therefore recommend that you buy 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 get 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 426 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 Gervais Krinkelmeier

END Commentary 10-23-2011

Copyright © 2011 by MHB Productions

Word Count: 1,299.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, October 23, 2011 by Chef Gervais Krinkelmeier

FAMOUS RESTAURANT RECIPES, PT. XL

 Famous Restaurant Recipes, Pt. XL: Pan-Fried Oysters in Sourdough Bread Crumbs with Tartar and Cocktail Sauces

Bakersfield, CA, 10-23-2011 Su: Here we are, Sunday! My time is up, I’m going to be going off for my vacation for several months and then lo and behold, I will be back, sometime in 2012! I am going to finish today with a classic dish, one that’s simple yet very delicious, all you have to do is to love oysters and let me tell you this: if you don’t, you will when we’re done with this. There is nothing better than fresh oysters and if you live in a place like Washington State or Oregon, man, there is nothing better than what comes out of the waters of the Pacific Northwest.  I love seafood and feel sorry for those that haven’t developed a taste for it, especially shellfish and for those who have sever allergies, I feel sorry for them.  It is a tragic thing, indeed, to be allergic or to not like seafood and shellfish but for those of you who do, let’s do it:

PAN-FRIED OYSTERS


Yield:  4 servings / Mis-en-place: 20 minutes:


Qty.
Measure
Item
Other
32
Each
Fresh oysters, shelled and rinsed
Chilled
1
Batch
Seafood breading for oysters

.5-1
Cup
Vegetable oil

1
Cup
Cocktail sauce

1
Cup
Tartar sauce

2
Cups
Shredded Napa cabbage

4
Each
Lemon wedges on cocktail forks

4
Each
Sprigs of fresh parsley

Broken Glass Garnish



Method:

1.      Mis-en-place: have everything ready. Bread oysters according to the procedure.

2.      Heat the vegetable oil in a large heavy-duty skillet over a medium-low flame.  When hot, place the oysters in it and cook approximately 3 minutes per side OR until golden-brown and fully cooked.  If working in a professional environment, be sure to use the griddle. 

3.      To serve, place the oysters in the following manner per each of four plates: place two groups of THREE oysters on either side of the plate and then TWO oysters on a small mound of Napa cabbage leaving room for a ramekin of cocktail sauce and one of tartar sauce.  Serve with pan-fried potatoes and a vegetable of choice.  Place the cocktail fork with the lemon wedge over the plate, garnish with a sprig of fresh parsley and sprinkle the Broken Glass Garnish around the edges of the plate.  Then, your pan-fried oysters are ready to serve!

This is an excellent dish that is especially wonderful whenever one has access to fresh oysters.  Nowadays, many grocery stores fly them in so many in America have access to fresh seafood on a daily basis.  This is the classic way to enjoy fresh oysters so go for it; once you’ve had them the way they’re supposed to be cooked, you will forever be hooked!

            Here’s the breading:

SEAFOOD BREADING FOR OYSTERS

Yield:  4 servings / Mis-en-place: 10 minutes:



Qty.
Measure
Item
Other
1
Cup
Whole cracked eggs, strained through a fine-meshed sieve
.5
Cup
Buttermilk

1.5
Cups
Sourdough bread crumbs

1
Tablespoon
Dried parsley flakes

2
Teaspoons
Kosher salt

1
Teaspoon
Black pepper

1
Teaspoon
Granulated garlic

1
Teaspoon
Granulated onion

.5
Teaspoon
Whole thyme




Method:

1.      Mis-en-place: combine the strained eggs with the buttermilk on an electric mixer using the whip attachment.  Strain again and then blend in the seasonings.  Use this for breading oysters and other seafood items.  Use ONLY ONCE and then discard it due to bacterial problems leading to foodborne illness and never leave out at room temperature.  Use it chilled.

2.      Breading procedure: dust the product in the flour (Bowl #1) and shake off excess and then plunge into the buttermilk (Bowl #2).  Allow it to soak for several minutes and then remove, allowing excess to drain off, and place in the seasoned sourdough bread crumbs (Bowl #3). Press lightly on both sides and then transfer to a sheet pan lined with wax paper and refrigerate or freeze.

This is a great breading for oysters and other seafood items. Here’s the Cocktail Sauce:

(#410) COCKTAIL SAUCE #1


Yield:  about 2 cups / Mis-en-place: 10 minutes; chill for 8 hours for best effect:


Qty.
Measure
Item
Other
1.25
Cups
Red chili sauce

5/8
Cup
Catsup

.0125
Cup
Lemon juice

.25
Cup
Minced celery

2
Ounces
Horseradish

1.25
Teaspoons
Worcestershire sauce

1.25
Teaspoons
Shoyu

.75
Teaspoon
Tabasco sauce




Method:

1.      Mis-en-place: combine everything together in the bowl of an electric mixer equipped with a whip attachment.  Mix well and then transfer to a sanitized storage container and refrigerate overnight.

This is a classic cocktail sauce that you can make and take pride in; enjoy. Here’s the Tartar Sauce recipe:

TARTAR SAUCE


Yield: about 3 cups of sauce / Mis-en-place: about 30 minutes:


Qty.
Measure
Item
Other
2
Cups
Best Foods Mayonnaise

.5
Cup
Minced celery
Rinsed
.25
Cup
Minced yellow onions
Rinsed
1
TB
Dill relish

3
TB
Sweet relish

.25
Cup
Chives or green onions
minced
1
Teaspoon
Lime juice

.5
Teaspoon
Fresh dill weed

.25
Teaspoon
Celery Seed

2
Teaspoons
Fresh minced parsley

1
Tablespoon
Granulated sugar

2
Teaspoon
Chopped pimientos

.5
Teaspoon
Kosher salt

1-2
Sprinkle
White pepper

1
Tablespoons
Capers with juice




Method:

1.      This is simple—merely combine everything in the bowl of an electric mixer with a whip or paddle attachment OR use a bowl and a whisk, blend well and refrigerate. It is best if you can do it the night before you intend to use it so that it will be well chilled and the flavors blended.

This is the classic and simple way of preparing Tartar Sauce; one of the all-time favorite formulations.

As I mentioned to you all 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! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

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 “goodbye” for now, friends, my time is up, over and done.  Tomorrow, the bridegroom, himself, Brian Carrick, will be coming in for a week and then he will be off to get married and then on to Hawaii for his honeymoon on the Princess Cruise around the islands.  This is going to be a good time for all of us so I’m sure he’ll be sending his blog posts in ahead of time so that he and his lovely bride-to-be, Linda, can prepare for the good times to come. Be sure to give him a BIG Elemental News of the Day welcome tomorrow, friends!  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!    

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.


This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California.

---30---

END Commentary for Sunday, October 23, 2011 by Chef Gervais Krinkelmeier



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 Gervais Krinkelmeier

Recipes created by Chef Gervais Krinkelmeier on February 13, 1986 in Los Angeles, CA.

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          LAKE OF THE WOODS, CA, STINKY


                                                                        
                                                                                                                                                                    
This is #1212 an 11” x 14" original oil painting by Beverly Carrick entitled, “Smoke Tree 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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