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Monday, October 17, 2011

“Famous Restaurant Recipes, Pt. XXXV: Sauteed Chicken Breasts Ceausescu—a Gem from the Old Austro-Hungarian Empire”

The Grateful Dead’s fiftieth album, “Dick’s Picks Vol. X—Winterland, San Francisco, CA, 12-29-to-30-1977,” was released in February 1998 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 431 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 10-18-2011

Copyright © 2011 by MHB Productions

Word Count: 1,420.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, October 18, 2011 by Chef Gervais Krinkelmeier

FAMOUS RESTAURANT RECIPES, PT. XXXV

 Famous Restaurant Recipes, Pt. XXXV: Sauteed Chicken Breasts Ceausescu—a Gem from the Old Austro-Hungarian Empire



Bakersfield, CA, 10-18-2011 T: Today, we are going to dip into the Old Vienna Cookbook and whip out a timeless classic: Chicken Breasts Ceausescu.  This is a wonderful dish braised with chicken stock, white wine, brandy, and buried in heavy cream and then topped with Sterling caviar.  It is perfect for a theme-night at the country club or in the hotel in which you work or at home with friends and family close.  Our goal is to always enlighten our readership and to share with them the dishes that will make them not only successful, but popular and remembered.  We want people to say that what they had at your house or in your establishment was the best food they ever had.  Like yesterday’s dish, we think that this one will have everyone licking their chops and ready to come back for more.  Imagine a tender, succulent, juicy chicken breast, lightly masticated, dredged in flour and sautéed to perfection and then buried with liqueurs and heavy cream and then topped with Sterling caviar; I mean, what could be better—right?  Caviar is not quite the expensive item it once was, not when you can buy quality stuff and not break the bank doing it.  Trust me, you will love this recipe!

The Austro-Hungarian Empire, its capital located in Vienna, Austria, once rivaled the French Empire in virtually everything, especially food.  From them, we have all of the great desserts of old times and also many of the top entrees enjoyed by wide range of people around the world.  The difference between them and the French is usually in the heaviness of the meals as the Austro-Hungarian Empire tended to make heavier foods.  They’re also not as remembered as are the dishes of Auguste Escoffier in the western world.  Sadly, you don’t find many restaurants that specialize in this form of cuisine unlike that of France.  We therefore take it as we find it; let’s begin:

SAUTEED CHICKEN BREASTS ALA CEAUSESCU

Yield:  4 servings / Mis-en-place: about 60 minutes:


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

Kosher salt and pepper seasoning

1
Teaspoon
Whole thyme

.5
Cup
Olive oil

.5
Cup
Melted butter

1
Cup
Sliced button mushrooms
Peeled
.5
Cup
Diced yellow onions

1
Tablespoon
Minced shallots

1
Teaspoon
Minced garlic

2
Teaspoons
Whole thyme

1
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
Lawrey’s seasoned pepper

2
Cups
Chicken stock

1
Cup
Chardonnay

.5
Cup
Brandy

2
Cups
Heavy cream

1
Teaspoon
Granulated sugar

.25
Cup
Sterling caviar

2
Teaspoons
Freshly minced parsley flakes
Rinsed
Hungarian paprika

4
Sprigs
Parsley




Method:

1.      Mis-en-place: have everything ready.  Peel the mushrooms by removing the stems and then peeling the outer skins back from the underside and discarding.  By doing this, you will have a snow-white mushroom.  Wash and slice. Place a large skillet over a medium flame and heat up. When it is, add the olive oil and heat it up. Dredge the chicken breasts in the seasoned flour, shake off excess, and when the skillet’s hot, add the chicken breasts to it and brown lightly on both sides.  Season to taste with the kosher salt and pepper seasoning and thyme.

2.      When the chicken’s browned, remove from the skillet and transfer to paper towels to drain.  Allow them to rest for several minutes.  Clean the skillet and return it to the flame and add the butter.  When the butter’s hot, return the chicken breasts to the skillet and sauté.

3.      Add the mushrooms, shallots, onions, and garlic and sauté until all are tender; then, add the chicken stock and sauté until the liquid’s reduced by three-quarters and the vegetables are tender.  Raise the flame and add the chardonnay and allow it to bubble up; reduce it until almost gone.  Hit the skillet with the brandy and tilting the skillet slightly to the side, allow the alcohol to touch the flame thereby igniting itself.  Always take precautions by leaning back so as not to take a burst of flame to one’s face.  Permit the alcohol to burn off quickly and then add the heavy cream and reduce quickly.  Take care as it will boil up when heated and might overflow the pan if you’re not careful.  Add the sugar and readjust the seasonings as necessary and then reduce to a nice pan sauce. Note: chicken must always be cooked to an internal temperature of 165°F.  Always test your meat with a quick-temp thermometer to ascertain doneness.

4.      To serve, place on chicken breast in heavy cream sauce atop one each of four plates; top each with a tablespoon of Sterling caviar, parsley flakes, and then a shake or two of Hungarian paprika. Accompany with buttered, parslied spaetzle and glazed carrots and parsnips.  Enjoy!  

This is a classic dish from the far reaches of the Austro-Hungarian Empire that is a delicious, tasty dish that your family, friends, and neighbors or your customers will enjoy.  Theme-meals are always a popular thing so schedule a theme night and coordinate all of your recipes into one stellar event—no one will forget it!

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. Okay, here’s the Kosher Salt and Pepper seasoning:

KOSHER SALT AND PEPPER SEASONING

1. Yield: One cup of seasoning:


Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes


Method:

1.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for.

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.

I really enjoyed sharing today’s recipe with you as this one is among the top entrees in my personal collection of recipes.  It is important to have a wide variety of styles and influences as if one doesn’t, one cannot design memorable menus.  People want to have a wide variety of food and not be swamped with the same old same old as my old Chef used to say.  They can go to Applebee’s and the Olive Garden seven nights a week but to have a dish like Chicken Ceausescu, one has to be taken to a very special place like a country club or a fine-dining restaurant.  That is what we try to do here at the Elemental News of the Day: instruct you as how to go about creating theme nights.  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 Tuesday, October 18, 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 June 12, 1987 in Los Angeles, CA.

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          BODFISH, CA, STINKY


                                                                                    
                                                                                                                                                              
This is #1203 an 8” x 10" original oil painting by Beverly Carrick entitled, “Yucca 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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