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Wednesday, October 12, 2011

“Famous Restaurant Recipes, Pt. XXX: Deep-fried Scallops Eastern Seaboard Style—an East Coast Classic!”

The Grateful Dead’s forty-fifth album, “Dick’s Picks Vol. VIII—Harpur College—Binghamton, NY,” was released in July 1997 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 436 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 10-13-2011

Copyright © 2011 by MHB Productions

Word Count: 1,946.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, October 13, 2011 by Chef Pedro R. Munoz

FAMOUS RESTAURANT RECIPES, PT. XXX

 Famous Restaurant Recipes, Pt. XXX: Deep-fried Scallops Eastern Seaboard Style—an East Coast Classic!



Bakersfield, CA, 10-13-2011 Th: Yesterday, I gave you a new and unique way to do deep sea bass so today, I am going to pull one out of the hat and give you an old-time classic scallop dish: Deep-fried Scallops Eastern Seaboard Style.  This is an entrée that features tender bay scallops, preferably fresh (there’s nothing in the world like fresh scallops!) lovingly breaded, deep-fried, and placed atop a slice of savory French toast and topped with a rasher of bacon.  Accompanied by tartar sauce and cocktail sauces and sweet potato fries and sautéed green beans with yellow onions and bacon, you have one of the most memorable meals in a lifetime.  My uncle, Pablo Juan, lived in Massachusetts and worked as a fisherman and this is one from his personal cookbook that he kept.  The few times we were able to go back there and visit him, I remember him fixing this for us and the taste is one of those ones that you never ever forget.  Fresh scallops are so darned good that it’s hard to eat the frozen, so-called “shark plugs” that shrivel up the moment they’re defrosted.  In San Diego, we always had good seafood, the fishing along the California coastline is phenomenal, man, and I can hardly describe it.  Let’s not talk about it anymore, let’s get it going:

First of all, we will do the recipe and then following it, I will give you the secondary recipes so be patient and read the article to the end.  By the time we’ve finished, you will have a dish that I doubt very few others in modern times knows or has ever cooked so please stick with me as we commence right now:

(#1186) DEEP-FRIED SCALLOPS EASTERN SEABOARD STYLE



Yield:  4 servings / Mis-en-place: about an hour :


Qty.
Measure
Item
Other
The Scallops:
24
Ounces
Medium-size sea scallops

Seasoned flour

3
Each
Large AAA eggs, beaten and strained

.25
Cup
Buttermilk

2
Teaspoons
Lawrey’s seasoned salt

1
Teaspoon
White pepper

1
Teaspoon
Granulated garlic

.5
Teaspoon
Whole thyme

.5
Teaspoon
Dried parsley flakes

2
Cups
Seasoned bread crumbs

The Croutes:
4
Medium
Slices sourdough bread

3
Each
Large AAA eggs, beaten and strained

.25
Cup
Buttermilk

2
Teaspoons
Minced fresh parsley
Rinsed
1
Teaspoon
Kosher salt

.5
Teaspoon
White pepper

.5-1
Cup
Vegetable oil

The Bacon:
8
Slices
Medium-thick bacon, cooked medium-well

The Garnish:
2
Teaspoons
Freshly minced parsley flakes
Rinsed
4
Each
Lemon wedges on seafood forks

4
Each
Large sprigs of parsley

1.5
Cups
Tartar sauce

1
Cup
Cocktail sauce




Method:

1.      Mis-en-place: have everything ready. 

2.      The Scallops: Drain and dry the scallops.  Have the seasoned flour in either a bowl or a pan and this will be Bowl #1.  Beat the eggs, the buttermilk, and the seasonings together and force through a fine-meshed sieve into a bowl and this will be Bowl #2.  Put the seasoned bread crumbs into another bowl or pan and this will be Bowl #3.

3.      Breading Procedure: dust the scallops in Bowl #1 and shake off the excess and then plunge into the seasoned egg mixture in Bowl #2 and submerge for several minutes; then, draining off the excess by putting them into a sieve and gently shaking it, transfer them into Bowl #3 and bread them well.  Put them onto a sheet pan lined with wax paper and place in the freezer for about 10 minutes.  Heat a deep-fryer to 350°F and have ready.

4.      Intermediate Step #1: meanwhile, under the “Croutes,” combine the egg mixture with the seasonings just as you did in the previous steps and place the French bread into the mixture and allow it to soak—like French toast—while you heat a griddle or a large skillet.  Spray either with PAM or some such other food release spray and at the same time, preheat a standard oven to 250°F. 

5.      Intermediate Step #2: when the skillet or griddle is hot, remove the Croutes from the egg dip and cook like French toast in the oil.  Brown nicely on both sides and when done, transfer to a sheet pan lined with paper towels and keep warm in your low-temp, preheated oven. As you’re doing all of this, cook the bacon and keep it warm in the oven, too.

6.      Deep-frying Procedure: Remove the chilled scallops and deep-fry them until they’re golden-brown.  When all are done, transfer to another sheet pan lined with paper towels and keep warm in the low temp oven.  Prepare the tartar and cocktail sauces by dividing them into four portions each and placing them in ramekins. Put the lemons on the cocktail forks, wash the parsley, and have the minced parsley ready, too.

7.      To Serve: place one Croute on each of four plates and then top with a fourth of the scallops.  Place the bacon, two strips apiece, atop each serving and place a ramekin of cocktail on one side and a ramekin of the tartar sauce on the other.  Lay the cocktail fork with the lemon wedge at an angle to the scallops on the Croute.  Serve with sweet potato fries or rice pilaf and green beans sautéed with bacon and yellow onions and garnish with a parsley sprig.  For real good effect, sprinkle the Broken Glass Garnish around the edge of each plate.  

This is a classic old-time presentation of deep-fried scallops at a country club in which, I once worked and the people loved it.  Sure, it’s a little “un-gourmet” but it tastes damn good.  People love this sort of food and you and your family or your dining room guests will go nuts over this.  Enjoy!

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.

SEASONED BREAD CRUMBS

Yield:  2 cups / Mis-en-place: 10 minutes:


Qty.
Measure
Item
Other

2
Cups
Sourdough bread crumbs

1
Cup
Cracker meal

.5
Cup
All-purpose flour

1
Tablespoon
Dried parsley flakes

1
Tablespoon
Lawrey’s seasoned salt

1.5
Teaspoons
Lawrey’s seasoned pepper

1.5
Teaspoons
Granulated garlic

1
Teaspoon
Granulated onion

1
Teaspoon
Whole thyme

1
Teaspoon
Whole marjoram

.5
Teaspoon
Whole rosemary

.5
Teaspoon
Whole sage

.5
Teaspoon
Whole sweet basil

.5
Teaspoon
Whole oregano

.25
Teaspoon
Ground coriander




Method:

Mis-en-place: combine everything together in a clean, airtight container and keep in the refrigerator for best results.

Here’s the Broken Glass Garnish:

BROKEN GLASS GARNISH


Yield: about 1 cup / Mis-en-place: about 20 minutes:



Qty.
Measure
Item
Other
.25
Cup
3/16” square-cut carrots
Rinsed
.25
Cup
3/16” square-cut red cabbage
Rinsed
.25
Cup
3/16” square celery
Rinsed
.25
Cup
3/16” square cut red bell pepper
Rinsed



Method:

1.      Rinse cabbage well, and then toss all ingreds together. Let them dry a little bit at room temp then keep on the cold line. I will tell you when to utilize this garnish which is a very attractive one; it reminds me of the stars in the heavens.

This is a very important garnish that you will use on all sorts of things so keep it available at all times.



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.

This is Tartar Sauce you’ll love:

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 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 Four has come and that, for me, is my Hump Day.  Three days to go and each and every one of them is going to be excitingly fun. When my week is over, I am going to go back to my native San Diego for awhile as I am in the process of finally retiring and living the good life.  My wife is always telling me we need to move to Costa Rica and live on the beach and you know, many times, I think she’s right.  Mexico used to be my favorite place to vacation but what with the constant drug violence, killings, and assaults; I will never ever set foot in my parents’ homeland ever again.  That’s sad when one comes to that realization that the place they once loved is no longer safe.  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 Thursday, October 13, 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 July 12, 1979 in San Diego, CA.

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