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Wednesday, October 19, 2011

“Famous Restaurant Recipes, Pt. XXXVII: Baked Bay Scallop and Penne Pasta—Delicious Casserole Dish that can be made in a Jiffy”

The Grateful Dead’s fifty-second album, “Dick’s Picks Vol. XII—Providence Civic Center, Providence, RI, 06-26-1974/Boston Garden, Boston, MA, 06-28-1974,” was released in October 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 429 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 10-20-2011

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 Thursday, October 20, 2011 by Chef Gervais Krinkelmeier

FAMOUS RESTAURANT RECIPES, PT. XXXVII

 Famous Restaurant Recipes, Pt. XXXVII: Baked Bay Scallop and Penne Pasta—Delicious Casserole Dish that can be made in a Jiffy



Bakersfield, CA, 10-20-2011 Th: The recipe I have for you today is a guaranteed winner, my friends! If you love the taste of shellfish and seafood, especially if it’s taken from the waters within 24 hours and handled properly, there is nothing that can compare, not even the joy of a new love in one’s life!  The dish we’re making today is one that features a marinara sauce that’s tempered with heavy cream and then is tossed with sweet basil, bay scallops, and penne pasta, topped with tomatoes and two different cheeses, and baked in the oven.  This is a stellar dish that you will find so darned good, you will want to eat it time and time again.

First of all, we need to make our marinara sauce so we will use one of the “house marinara sauces” we use here at the Elemental News of the Day such as others we keep in our common file.  Things like our Broken Glass Garnish will also be used and also, we will give you a Caesar breadstick formula, too, that will be a great accompaniment for this dish.   The best thing about this dish is that you can prepare it ahead of time and then heat it by using a combination of your microwave oven and then either your standard or convection oven.  This is great because it’s a hot-selling special that the cooks can have ready to go or you can use it as a time-saver at your home; either way, you’re the winner.  Believe me, you will love this dish!

BAKED SCALLOP AND PENNE PASTA


Yield:  4 servings / Mis-en-place: about 1+ hours:


Qty.
Measure
Item
Other
Ingredients:  
20
Ounces
Penne pasta
Blanched
2
Cups
Marinara sauce

1
Cup
Heavy cream

4
Ounces
Sun dried tomatoes, julienned
Packed in oil
4
Ounces
Prosciutto ham, julienned

1.25
#
Bay scallops
Blanched 1 minute
1-1/3
Tablespoons
Chopped fresh basil

1
Teaspoon
Black pepper

12
Each
Roma tomato slices

4
Slices
Smoked mozzarella cheese

1
Ounce
Freshly grated parmesan cheese

Spanish paprika

1-1/3
Tablespoons
Freshly minced parsley
Rinsed
4
Each
Parsley sprigs

8
Each
Caesar bread sticks




Method:

1.      Mis-en-place: have everything ready.  The good thing about this dish is that you can make it in advance and then when you need to serve it, you can heat it up—quickly. Blanch the scallops in simmering water for 30 seconds and then drain and plunge into ice water to retard further cooking.  Drain and chill.

2.      Combine the marinara sauce with the cream in a heavy-duty saucepot sprayed with PAM or some such other food release spray and add the sun dried tomatoes, prosciutto, pepper, and the sweet basil. Remove from the heat.

3.      Toss the cooked al dente penne pasta with the blanched scallops. Cover with the cooled sauce, toss again, and then divide between four casserole dishes.  Place in your refrigerator until needed.

4.      To serve: microwave for two minutes at medium setting and then bake in a 425°F standard oven or in a 375°F convection oven—fan “on”—for at least seven minutes.  Pull the casserole dishes out of your oven and top each one with three roma tomato slices, mozzarella and parmesan cheeses, and sprinkle with Spanish paprika. Return to the oven and bake for an additional 2 minutes or until the temperature of each casserole reads 150°F. 

5.      Remove from oven and place on four serving plates.  Accompany with baked bread sticks and a vegetable of your choice.  Garnish with Broken Glass Garnish around the edges of the plate and parsley flakes sprinkled overall.  Serve and enjoy.

This is a good seafood dish to make for a special dinner.  All you have to do is to prepare them ahead of time and then heat them up prior to service.  This simplifies things and allows you to play host or hostess and enjoy your company rather than be slaving away in the kitchen for several hours before dinner.

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.

CAESAR BREAD STICKS


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


Qty.
Measure
Item
Other
The Basting Oil
.25
Cup
Olive oil

2
Teaspoons
Kosher salt

1
Teaspoon
Granulated garlic

1
Teaspoon
Granulated onion

1
Teaspoon
Sweet basil
Dried
1
Teaspoon
Whole marjoram
Dried
.5
Teaspoon
Black pepper

.25
Teaspoon
Cayenne pepper

.125
Cup
Grated parmesan cheese

1
Tablespoon
Freshly minced parsley
Rinsed
Spanish paprika

The Breadsticks
8
Each
Unbaked plain bread sticks




Method:

1.      Mis-en-place: have everything ready.  Combine the ingredients listed under the “Basting Oil” in the bowl of an electric mixer using a whip attachment. 

2.      Heat a standard oven to 425°F or a convection oven to 375°F—fan “on”—and have ready.  Place the breadsticks on a sheet pan lined with wax paper and brush the sticks with the basting oil.  Place inside the oven and bake until the sticks begin to brown and then baste with the oil again.  Sprinkle with the cheese, parsley flakes, and Spanish paprika.  Return to the oven and bake until done, preferably still soft and NOT hard like hard crackers.

3.      Remove and cool on a wire rack until needed.  Store leftovers in an airtight baggie or sanitized container.  Reheat in the microwave.

This is a great accompaniment for pantry salads, hors d’oeurves, or seafood or other dishes.  Use your imagination or eat them by themselves. Enjoy.

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.

This is a great recipe we did today—I love working with seafood and especially with scallops.  Scallops are one of the gifts given to us from the sea and bay scallops are the best—buy them fresh whenever you can.  Always be aware of “shark plugs,” shark meat that’s cut out of the belly flesh with a round cutter so that they appear to be scallops.  This is a common deception practiced by unscrupulous fishmongers so always be on the tip of your toes when buying fish and seafood.  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 Thursday, October 20, 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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          WALKER BASIN, CA, STINKY


                                                                            
                                                                                                                                                       
This is #1208 an 8” x 10" original oil painting by Beverly Carrick entitled, “Desert Monsoon." 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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