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Tuesday, October 18, 2011

“Famous Restaurant Recipes, Pt. XXXVI: Pan-Roasted Chicken Breasts St. Matthew—a Modern Classic from Ventura Beach, California”

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Here's the countdown to December 21, 2012: from today, we have 430 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 10-19-2011

Copyright © 2011 by MHB Productions

Word Count: 1,559.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, October 19, 2011 by Chef Gervais Krinkelmeier

FAMOUS RESTAURANT RECIPES, PT. XXXVI

 Famous Restaurant Recipes, Pt. XXXVI: Pan-Roasted Chicken Breasts St. Matthew—a Modern Classic from Ventura Beach, California

Bakersfield, CA, 10-19-2011 W: We’re back today with a very good dish that you will all enjoy: a pan-roasted chicken with apples, caramelized walnuts, and shiitake mushrooms served in a heavy cream sauce.  It’s something I saw years ago in Ventura Beach at a restaurant called Charlie’s, if I recall it correctly, and it was a wonderful place that looked out over the wide and beautiful beach.  When you’re a chef, anyplace you go, you pay attention to the dishes you dine upon, especially during vacation so that every vacation is virtually a working one.  We bring all of these ideas back home with us and slap them on our menus and boom bam!—a new dish that people are going nuts over!  There is nothing better than the KA-CHING of the cash register going 24/7 as people struggle to get in the door so that they can dine upon the brand-new dish.  Let me tell you, this is an exciting time, to be sure!       

The important thing whenever you make a dish is to have your mis-en-place—everything at the ready—so that if flows from start-to-finish.  There is nothing worse than not being prepared and finding out that you are short of something.  It stops the whole stream of consciousness as you must stop and make something you thought you had on hand or that you could make in a matter of minutes.  Working with cream sauces means that you must be prepared so that you don’t have to stop.  Trust me, I know!

PAN-ROASTED CHICKEN ST. MATTHEW

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


Qty.
Measure
Item
Other
.5
Cup
Vegetable oil

4
5-6-ounce
Boneless breasts of chicken
Pounded
Seasoned flour

Kosher Salt and Pepper Seasoning

4
Ounces
Sliced shiitake mushrooms
Washed
1
Ounce
Fresh minced garlic

1
Teaspoon
Dried thyme

8
Ounces
Red Delicious apple slices

4
Ounces
White wine

12
Ounces
Apple juice

8
Ounces
Heavy cream

4
Ounces
Butter sauce

2
Ounces
Caramelized walnuts

4
Sprigs
Fresh thyme

1
Tablespoon
Freshly minced parsley
Rinsed



Method:

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

2.      Heat the oil in a large, heavy-bottomed skillet or sauté pan over medium heat.  Dust the chicken breasts with flour and when the oil is hot, place them in it and begin the cooking process.  Season to taste with the Kosher Salt and Pepper Seasoning and brown on one side.

3.      Turn them over and add the shiitake mushrooms, garlic, dried thyme, and the apples. Cook for one minute and then deglaze the pan on HIGH heat with the wine and apple juice and reduce slightly.  Add the heavy cream and reduce the heat to a simmer and allow the cream to thicken through the process of reduction.

4.      Cook for 2-3 minutes and then swirl in the Butter Sauce.  Add the walnuts and continue cooking.  Look for an internal temperature of 165°F for each chicken breast as this is the temperature that all poultry products must reach.  Should the cream thicken too much during this time, add a little bit of apple juice to thin it down and if necessary, readjust seasonings.

5.      To serve, place a dab of sauce on each of four plates and top with a chicken breast, browned side UP. Pour the rest of the sauce atop each breast and be sure to divide the walnuts more or less evenly.  Sprinkle with parsley flakes and then sprinkle Broken Glass Garnish along the edges of each plate. Accompany with freshly mashed red garlic potatoes and a vegetable of choice.

This is a classic dish from recent times, one that I saw done on the California coast in Ventura Beach.  It’s an excellent dish that people love and you and your family or your diners at your foodservice establishment will be enthralled by. Enjoy!

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.

Here’s the Glazed Walnut recipe:

(#426) GLAZED WALNUTS


Yield: 1#  / Mis-en-place: 20 minutes:



Qty.
Measure
Item

3
quarts
Boiling water (water may vary from batch to batch)

1
#
Walnut halves

.5
Cup
Powdered sugar

Method:

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

7.      In a large stock pot, bring the water to a boil over high heat. Add the walnuts and leave there for 2 minutes. By doing it in this fashion, you’re ridding yourself of the bitterness of the nuts.

8.      Drain the walnuts and then toss with the powdered sugar. Deep-fry the walnuts approximately 3 minutes or until they turn a golden-brown. Remove them from the fryer at that point and spread them out over a sheet pan lined with a dry towel and let them cool and dry.

9.      Proceed with cleaning and changing the fryer. Please note, too, that the walnuts will be very soft when they’re hot but will become crisp when they’ve cooled. Store them in a sanitized container with a tight-fitting lid, preferably in the refrigerator.

This is a good recipe to have on hand in one’s recipe book as caramelized walnuts can be used in all sorts of dishes, from salads to sautéed dishes with different meats.  It’s important to change your frying oil after you’ve done them as the nuts tend to ruin the oil.

Finally, here’s the Butter Sauce:

BUTTER SAUCE


1. About 1.5 cups:


Qty.
Measure
Item
Other
1
#
Whole unsalted butter


Method:

1.      Melt whole butter over low heat.  Skim the foam as it melts.

2.      When fully melted, remove butter with a ladle and place in a bowl away from the heat.

3.      Take remaining whey and whip with a wire whisk over low heat.  Whip constantly until hot, about 3-4 minutes but do NOT bring to a boil.

4.      Remove the pot from the fire and gradually whisk in the drawn butter until an emulsified liquid has formed; keep warm at room temperature.  This mixture will remain in this state for several hours.  Use it to enhance cooked fish filets awaiting serving on dinner plates.  Besides providing flavor, it will also keep the fish nice and moist.

This is an important sauce to have on hand for use on seafood and shellfish.

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.

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 hope you’ve enjoyed the recipe I’ve shared with you today as it’s one of my better ones.  I do wish that things would improve economically for the nation as if it doesn’t, it doesn’t bode well for the foodservice industry.  The worse it gets, the more restaurant employees are laid off, furloughed, suffer pay cuts, and lose their jobs when the doors to their restaurants are closed for good.  Someone needs to do something and do it NOW! Please contact your congresspersons and tell them to do something and do it as quickly as possible.  I’ve never seen the United States in the condition it’s presently in.  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 Wednesday, October 19, 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 April 27, 1996 in Ventura Beach, CA.

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          BODFISH, CA, STINKY



                                                                                                                                                                                                                                     
This is #1205 a 30” x 40" original oil painting by Beverly Carrick entitled, “Desert Dreams." 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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