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Friday, October 14, 2011

“Famous Restaurant Recipes, Pt. XXXII: Glazed Chicken Breasts a` l’ Marmaduke—succulent, Peach-topped Chicken Breasts are unbeatable!”

The Grateful Dead’s forty-seventh album, “Terrapin Station Live at Capital Center in Landover, Maryland 03-15-1990,” was released in September 1997 and was another great retrospective live album that featured all of Terrapin Station.  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 434 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 10-15-2011

Copyright © 2011 by MHB Productions

Word Count: 1,718.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, October 15, 2011 by Chef Pedro R. Munoz

FAMOUS RESTAURANT RECIPES, PT. XXXII

 Famous Restaurant Recipes, Pt. XXXII: Glazed Chicken Breasts a` l’ Marmaduke—succulent, Peach-topped Chicken Breasts are unbeatable!


Bakersfield, CA, 10-15-2011 S: We’ve done some fish dishes and now we’re back to doing a chicken dish as that is the majority of the dishes we cook in professional foodservice.  I would say that chicken leads the pack followed by steaks, fish and shellfish, veal, lamb, and whatever else might be on the menu like pasta dishes and salads.  People order chicken due to several reasons: 1. It’s cheap; 2. It’s usually pretty good, and 3. It’s because of health reasons.  People have gotten away more and more from eating beef products like steaks and have gone to eating more and more fish and chicken due to health concerns.  All of this is understandable as most people—when someone takes them out to dinner—won’t order the most expensive thing on the menu but will instead choose something relatively cheap which is the correct thing to do.  Sure, there are those who will use someone’s generosity like young people who will take advantage of an invitation from Mom or Dad to order the Surf-and-Turf and think nothing about it.  That always galled me when my wife’s kids from her first husband would go for the most expensive items until I whooped their collective asses one night and set them straight: no one screws up in Pedro Munoz’s household, let me tell you!  Now, they dutifully order chicken which earns them dessert and maybe an appetizer.

Today, we are going to make a classy chicken dish, Glazed Chicken Breasts a` l’ Marmaduke, a dish that is topped with poached peach halves and glazed with a sauce made from orange marmalade.  This is a tasty, delicious dish that you will revere with all your heart as it combines two lovely things—succulent, juicy chicken breasts and tender peach halves.  I love cooking with fruits and incorporating them into specialty dishes as there is something luscious about working with peaches, apricots, berries, and tropical fruits.  A friend once told me who had served with distinction in Vietnam that fruits are like nature’s popsicles.  He could do without sweets as long as he had plenty of fresh fruit and I must say that I do agree with him.  There is nothing better than going out into the back yard and plucking a fresh tangerine or orange and then transforming it into something special and out of this world.  That is precisely what we’re going to do today!

(#1145) GLAZED CHICKEN BREASTS A` L’ MARMADUKE


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


Qty.
Measure
Item
Other
The Poached Peaches:
4
Each
Fresh peaches, peeled, halved, and pitted; 
2
Cups
Kern’s peach nectar

2
Cups
Granulated sugar

1
Each
Bay leaf

4
Each
Whole cloves

2
Teaspoons
Ground nutmeg

1
Each
Cinnamon stick

The Chicken Breasts:
4
5-6-ounce
Boneless chicken breasts, lightly pounded

Seasoned flour

.5
Cup
Melted butter

Kosher salt and pepper, to taste

1
Teaspoon
Whole thyme

.125
Cup
Gran Marnier

The Sauté:
.5
Cup
Melted butter

1
Cup
Sliced button mushrooms
Peeled
.5
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

.25
Teaspoon
Whole thyme

1
Cup
Orange juice
Warm
.5
Cup
Chardonnay
Room temperature
The Finish:
2
Cups
Orange marmalade

2
Teaspoons
Freshly minced parsley
Rinsed
1
Tablespoon
Slivered scallions, green parts only

8
Each
Maraschino cherries
Stemmed
Broken Glass Garnish

4
Each
Sprigs fresh parsley
Washed



Method:

1.      Mis-en-place: have everything ready with which to work.

2.      The first thing to do is to poach the peaches.  Pick out only the nicest ones: firm, yet tender, plump, and fragrant.  Peel each of them and set them aside.  In a large pan atop your stove, combine the Kern’s nectar, granulated sugar, bay leaf, whole cloves, nutmeg, and the cinnamon stick and heat to a low simmer. Place the peach halves into it after you’ve peeled and pitted them and poach quickly, a matter of 1-3 minutes, until they’re tender and yet still firm.  Remove them immediately and place inside your refrigerator.  Place a bag of ice cubes beside them to help chill them quickly but don’t get them wet.  Note: save the liquid.

3.      Preheat your standard oven to 400°F or a convection oven, fan “on,” to 350°F.  Place a heavy-bottomed sauté pan or skillet over a medium-low flame and allow it to heat up.  Meanwhile, pound the chicken breasts lightly with a “masticator,” or food hammer, by placing the chicken breasts onto a sanitized kitchen counter, covering with plastic wrap to minimize splatter, and then lightly pounding.  Pound on both sides and then dredge in the seasoned flour, shaking off the excess, and set aside.

4.      Pour the first measure of butter into the skillet and warm it up. When it’s warm, add the pounded, dusted chicken breasts and season to taste with the kosher salt and pepper seasoning and the thyme.  Lightly brown on both sides and after you’ve flipped them over, hit them with the Gran Marnier liqueur and allow it to cook off.  When the chicken is browned, remove it from the skillet and place onto a sheet pan lined with paper towels and place inside your preheated oven.

5.      Wipe the skillet clean and return it to the flame.  Add the second measure of butter and heat up.  When it’s hot, add the mushrooms, salt, white pepper, and thyme and quickly brown the mushrooms. Add the chicken breasts to the sauté pan and continue cooking.  Pour the orange juice into the pan and reduce to almost nothing and then add the wine and again, reduce to almost nothing BUT not completely! Remove the chicken breasts and return to the oven again for a moment.

6.      To about .125 to .25 cup of drippings, add the orange marmalade and heat it up.  Allow it to become liquid, sauce-like.  Stir to loosen the mushrooms and the other residual drippings left in the skillet. Pull the chicken breasts out of the oven and remove the paper towels from underneath them on the sheet pan.  Turn the oven OFF and fire up the overhead broiler and get it hot.

7.      Top each chicken breast with two poached peach halves, pitted side-up. Cover with the orange marmalade sauce and then place a Maraschino cherry in each pitted peach half.  Cover with the slivered scallions and place underneath the oven’s overhead broiler or the restaurant’s salamander oven and quickly glaze the breasts and the peaches.  Pull from underneath the broiler and sprinkle with the freshly minced parsley flakes. 

8.      To serve, place one glazed, peach-topped breast on each of four plates.  Accompany with a rice dish of some sort and a vegetable like broccoli amandine or Broccoli Normande with a cheese sauce.  Green beans or green peas are also good. Garnish with parsley sprigs and sprinkle the Broken Glass Garnish along the edges of the plate and then serve.

This is one of the best dishes I’ve ever had in my repertoire and one that you or your customers will be delighted to enjoy at the dinner table.  The combination of a tender breast of chicken—sautéed in the pan—with peaches, marmalade, and Maraschino cherries is simply unbeatable.  Get this one on your dinner table or on your menu and then watch the rave reviews!

Here’s the Seasoned Flour recipe:

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.

Well, Day Number Six is over and done and that just leaves tomorrow, Sunday, which is always a lovely day to write a blog.  We enjoy our weekends here at the Elemental News of the Day and hope that you do, too, and that you also enjoy all of the foodservice links we have to various newspapers both in the United States and around the world.  It’s a shame that not a great deal of news organizations offer much food content anymore but that is how it is in this day and age of cut-backs and unbridled Obamaism.  I used to think that having a minority elected to the highest political office in the land would be a beneficial thing for everybody but now, I see that as a total disaster.  We never expected a man like him to be our commander-in-chief, I tell you.  Nevertheless, 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 Saturday, October 15, 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 15, 1988 in San Diego, CA.

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This is #1186, a 24” x 36" original oil painting by Beverly Carrick entitled, “Desert Day." 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:

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