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Monday, October 10, 2011

“Famous Restaurant Recipes, Pt. XXVIII: Pecan Chicken with Orange Buerre Blanc—one of the most Popular Dishes of the past Fifteen Years”

The Grateful Dead’s forty-third album, “Selections from the Arista Years, 1977-1995” was released on January 13, 1997, and was yet another of the “best of” packages released by their former label, Arista, to make up for some obligations.  It’s a great CD and has many fine tunes on 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 438 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 Pedro Munoz

END Commentary 10-11-2011

Copyright © 2011 by MHB Productions

Word Count: 1,665.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, October 11, 2011 by Chef Pedro R. Munoz

FAMOUS RESTAURANT RECIPES, PT. XXVIII

 Famous Restaurant Recipes, Pt. XXVIII: Pecan Chicken with Orange Buerre Blanc—one of the most Popular Dishes of the past Fifteen Years



Bakersfield, CA, 10-11-2011 T: Today, I am going to share with you one of the more exciting recipes of the past couple of decades, tender juicy chicken breast breaded with a pecan breading.  Top with orange buerre blanc and deep-fried julienned yellow onions, it makes for a lovely presentation and elicits excitement at the table when presented.  It is a good way to charge $20 for a boneless breast of chicken which would have been unheard of ten years ago or longer.  That’s what it’s all about: presenting dishes that allow us to maximize profits while making a positive name for ourselves and for our places of business.  This particular dish was done in a country club when I learned it and I am happy to be able to present it to you. It’s a guaranteed classic that you will love and will keep forever in your recipe books.

The sauce that accompanies it is an Orange Buerre Blanc as previously mentioned and butter sauces are always a tad tricky for the uninitiated.  The trick is to never get it too hot when you’re doing it and the even bigger trick is if it shows signs of breaking, whisking a pinch of all-purpose flour will more often than not hold it together and give you a new chance at saving it.  Many times, a reduction of heavy cream flavored with orange syrup, zest, and juice will work just as well but it’s good to be able to make butter sauces.  In the professional environment, many chefs are judged on their ability to make hollandaise and butter sauces and if unable to do so are relegated to lesser positions.  It is almost a sign of the office of chef to be able to know and to make all of these sauces.  We’ve done a series awhile back in which we presented all of the sauces we have in our multiple repertoires and you can look those up.  I believe the time frame was from May 15 through June 03, 2011. It’s a blessing that you can dig through the archives and find the things you need to be successful, I know we’re not like the big gaudy websites that have all sorts of gimmicks, photos, and apps but we do our best and hope you will join us. If you’re ready, let’s do it:

(#1098) PECAN CHICKEN


Yield:  4 servings / Mis-en-place: about 20-30 minutes:


Qty.
Measure
Item
Other
4
5-6-ounce
Boneless breasts of chicken
Tenderized
Seasoned flour

2
Each
Large AAA eggs, beaten and strained

.125
Cup
Buttermilk

1
Cup
All-purpose flour

2
Cups
Chopped pecans, pulverized

.5
Cup
Vegetable oil

.25
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

.5
Teaspoon
Whole thyme

2
Cups
Orange buerre blanc

1
Cup
Fine-julienned yellow onions, deep-fried crispy
1
Tablespoon
Freshly minced parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready.  Have the seasoned flour in a large pie pan or sheet pan for breading.  Have the eggs beaten and strained through a fine-meshed sieve into a bowl and then beat in the buttermilk. 

2.      After you’ve run the pecans through a food processor so they’re almost like a coarse cracker meal, combine them with the all-purpose flour and place in a separate pie pan or sheet pan, also for breading.

3.      Stir the salt, pepper, and thyme into pecan-flour mixture. 

4.      Finally, take the fine-julienned yellow onions and deep-fry them quickly so that they’re crispy-brown; set aside on a plate lined with paper towels to dry. 

5.      The last thing you need to do is to preheat a standard oven to 400°F or a convection oven to 350°F with the fan in the “on” position. 

6.      Press the pounded chicken breasts into the seasoned flour, then turn over and do the same to the other side.  Shake off the excess and transfer to the egg-buttermilk or “eggwash” mixture.

7.      Remove each, one-at-a-time, allowing the egg to drip off and press into the pecan-flour mixture, on both sides, and then remove and place on a sheet pan until all have been breaded.  Refrigerate for 10 minutes so that the breading will adhere better to the meat.

8.      Meanwhile, heat the vegetable oil in a large skillet or on a 350°F griddle that’s been sprayed with PAM or some such other food release spray.  When it’s warm, add the breaded chicken breasts and brown lightly on each side.  When done, transfer to a sheet pan lined with wax or parchment paper and cover with a piece of foil sprayed with PAM.  Insert into the preheated oven on the middle rack and bake.

9.      Turn over after 5-6 minutes and bake another 5-6 minutes; then, check for doneness: chicken breasts usually cook fairly fast when they’re boneless so cut a portion and gently pull back the breading to expose the meat. If it’s solid white and no blood is exiting the cut, they’re done, but to be sure, check with a quick-temp thermometer: if they’re 165°F, they’re done and if not, finish in the microwave after covering the plate with a piece of wax paper.  This helps to concentrate the heat and also keeps your microwave oven clean.

10. While this is going on, you need to have made the Orange Buerre Blanc.  When the chicken breasts are done, place one on each of FOUR plates and cover with sauce. Top with the deep-fried onions and then the parsley flakes.  Accompany with honey-whipped sweet potatoes or yams and a vegetable of choice.

This is a great dish that has become popular in the past decade-and-a-half as nut breadings have become more popular and have turned up on menus from one end of the country to the other.  This is a tasty way to present boneless breast of chicken because the meat is moist, tender, and delicious.  You’ll love it and so will your family or your customers.  Here’s the Orange Buerre Blanc:

(#311) BUERRE BLANC SAUCE

1. About 2 cups / Mis-en-place: about 10-15 minutes:


Qty.
Measure
Item
Other
4
Ounces
Minced shallots

8
Ounces
White wine

3
Ounces
Orange juice

3
Ounces
Apple cider vinegar

2
Cups
Reduced heavy cream (to 1-cup)

1.5
#
Unsalted butter

1
Teaspoon
Kosher salt

2
Teaspoons
Orange zest

2
Teaspoons
Orange syrup

1
Pinch
White pepper




Method:

1.      Reduce the shallots in a skillet with the wine until almost evaporated and then add the lemon juice and vinegar and again reduce to almost nothing.

2.      Add the reduced cream and unsalted butter and douse the flame.  Whisk in the salt, lemon zest, and pepper and set aside.  Don’t keep by the heat but keep at room temperature. 

This is the classic, flavored white butter sauce for use in whatever recipe you’re making that it’s called for.  Treat it gently as it’s very fragile and too much heat will cause it to separate, which is unattractive.

Here’s the Seasoned Flour recipe, a standardized one we use for everything:

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 I told 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.

Day Two is over and that’s great, this is either my eighth or ninth blog for the new Elemental News of the Day, I believe.  Sometimes, it seems like a lot, sometimes not, but since I wasn’t a part of the old blog at Choseit.com, I’m happy to be here writing for my friend, Stinkbug.  As I mentioned previously, nut breadings have become very popular over the past couple o\f decades and have crisscrossed the country as food processors and buffalo choppers have simplified the tasks that once had to be done by hand.  The possibilities are endless; virtually any kind of nut—from peanuts to macadamias—can be used to bread foods. That’s what I love about cooking, things change almost every day and what was once not a blip on the radar screen becomes the most popular thing in town. 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!

Pedro Munoz

Executive Chef Pedro Munoz
CEC, American Culinary Federation, Inc.


This is me at an awards dinner in San Diego for the Chefs de Cuisine in 1978. I began my culinary career in the 1950's and had the good fortune of working with many different chefs before meeting my good friend, Stinkbug, in the mid-1980's in Bakersfield.

---30---

END Commentary for Tuesday, October 11, 2011 by Chef Pedro R. Munoz



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 Pedro R. Munoz

Recipes created by Chef Pedro R. Munoz on August 11, 1999 in Los Angeles, CA.

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This is #917, an 8” x 10" original oil painting by Beverly Carrick entitled, “Ocotillo Sundown." 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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