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Tuesday, November 22, 2011

“Central Asian Favorites, Pt. VIII: Curried Crab Pasta—Dungeness Crabmeat, Heavy Cream, and Bow-Tie Pasta—what could be better?”

The Grateful Dead’s eighty-fourth album, “Dick’s Picks, Volume XXXI—Philadelphia Civic Center, Philadelphia, PA, August 04-05, 1974 and Roosevelt Stadium, Jersey City, NJ, August 06, 1974” was released on March 16, 2004 and was another great addition to this venerable series of live recordings. We love the Dick’s Picks Series and know that you do, too, and suggest that you go out and buy it by using 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.



THANKSGIVING WEEK 2011


                                                                               
Here's the countdown to December 21, 2012: from today, we have 395 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 Tiresias Helenus Grinikeodopuloposlus

END Commentary 11-23-2011

Copyright © 2011 by MHB Productions

Word Count: 1,687.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, November 23, 2011 by Chef Tiresias Helenus Grinikeodopuloposlus

CENTRAL ASIAN FAVORITES, PT. VIII


 Central Asian Favorites, Pt. VIII: Curried Crab Pasta—Dungeness Crabmeat, Heavy Cream, and Bow-Tie Pasta—what could be better?


Bakersfield, CA, 11-23-2011 W: Here it is, the day before Thanksgiving and we are involved in preparing Central Asian Specialties which to me is rather unique!  The difference between us and other blogs is that someone is always here manning the site because it’s important to us to put out at least ONE blog per day no matter the holiday or whatever else is going on.  Most other people put their blogs up in advance and then go on vacation whereas we, when we go on vacation, take our laptops with us and post on the road ala our trip earlier this year all around Kern County.  Every single day is a new day and that means a new blog post and now that we are coming closer to our ONE year countdown of December 21, 2012 and the end of the Mayan Calendar and God knows what, it is important that we leave some sort of legacy should the world actually implode, explode, or cease to exist.  Personally, I think it’s a bunch of bull but then does one really want to challenge the powers that be in the universe and ridicule God?  Not me, friends, not me.

Today, our dish for your enjoyment is a Curried Crab Pasta featuring fresh Dungeness crabmeat (if you can find it) in a curried cream sauce made out of heavy cream with bow-tie pasta.  It is a unique combination of delicious foods that will make your mouth water and your nostrils flair when the aromatic fragrance of curry wafts in front of you.  The addition of pasta is what makes it unique as no one I know has ever paired any of these ingredients together and then served it with pasta.  Anyhow, I know you will enjoy it and that’s all that matters.  Let’s do it:

(#1247) CURRIED CRAB PASTA



Yield:  4 servings / Mis-en-place: 8 hours / Cooking Time: 10-15 minutes. 


Qty.
Measure
Item
Other
2
#
Fresh Dungeness crabmeat
Drained
20
Ounces
Bow tie pasta
Blanched
.25
Cup
Melted butter

.25
Cup
Sesame oil

.5
Cup
Julienne yellow onion

.5
Cup
Julienne, seeded, stemmed, and de-ribbed green bell peppers
1
Cup
Chicken broth

1.5
Cups
Fat-free fish or shellfish broth

1
Cup
Sherry

.125
Cup
Cognac

2
Teaspoons
Curry powder

.5
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

2
Teaspoons
Ground turmeric

1
Teaspoon
Ground ginger

2
Teaspoons
Ground coriander

.25
Teaspoon
Ground cinnamon

.5
Teaspoon
Ground cardamom

.25
Teaspoon
Ground cloves

.5
Cup
Diced seeded tomatoes

2
Cups
Heavy cream

.5
Teaspoon
Tabasco sauce

.125
Cup
Toasted shredded coconut

.125
Cup
Chopped cashews

.125
Cup
Slivered scallions

.125
Cup
Lemon zest

.125
Cup
Freshly minced parsley
Rinsed
Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work! Drain the crabmeat the night before and place it into a fine-meshed sieve.  Cover it with plastic wrap and then put a can atop it to help press out additional liquid.  Don’t make it TOO heavy so that you crush the meat; make it heavy enough to help drain it.  Have the bow-tie pasta blanched and covered in a bowl in your refrigerator. 

2.      Heat the butter and sesame oil in a large skillet and get it fairly hot.  As soon as it is, add the yellow onions and green bell peppers and continue cooking.

3.      As soon as the vegetables are tenderized, add the two stocks and stand back as it’s going to flare up.  Continue to agitate the pan in a circular motion taking care not to splash any of the hot liquid in your face or eyes.  Cook for several minutes in order to heat the meat and to tenderize it some more.  Cook off some of the liquid until a pan sauce begins to form.

4.      Add the two alcohols and stand back once more and allow the pan liquid to flame up and then quickly die back down.  Now, add the seasonings and combine followed by the tomatoes, heavy cream, and Tabasco sauce.  Continue cooking for several minutes until a tasty sauce has formed.  Stop cooking when a medium-thin sauce has coalesced around the contents of the skillet.  Add the crabmeat to the mixture now and then add the pasta after you’ve heated it in the microwave oven to speed up the process.

5.      Fold the pasta and the crabmeat into the sauté and readjust the seasonings as is necessary. The curry should be flavorful, NOT overpowering.  Divide the pan between FOUR pasta bowls by using tongs to lift out the pasta and distribute it evenly.  Then, scoop the rest of the contents and plenty of sauce over each bowl.   Top with the coconut, cashews, scallions, and lemon zest and then the parsley.  Sprinkle the Hungarian paprika over all in an attractive design and then place each bowl on a doily-lined serving plate and transport it to the table.

6.      Accompany the Curried Crab Pasta with chutney of your creation or a bottle of Major Grey’s.  Then watch the looks of pleasure blossom on the faces of the diners—it’ll be worth it!

This is an excellent dish that’s fairly modern, a combination of succulent crab, heavy cream, and a flavorful heavy cream curry sauce.  The addition of pasta to the dish makes it unique and that’s what we want as professional chefs.  This is one that everyone will enjoy!

As I told you all yesterday and all of my companions before me, 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.

Tomorrow, my friends will be our ONE YEAR ANNIVERSARY here at the New Elemental News of the Day hosted by Google Blogger.  That is a fantastic feat for us and we are so proud, proud of the fact that we were able to come back and put out an even better blog than the OLD END blog.  We want to thank Google for all of their kindness in making this possible and you, too, our beloved readers.  Tomorrow is Thanksgiving, too, and that’s also a wonderful day, time to be with one’s family and friends in a spirit of harmony, bliss, and love.  Thank you and Google for making all of this possible. Anyhow—all we ask of you, dear readers, is that you 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!

Tiresias

Tiresias Helenus Grinikeodopuloposlus
CEC, CPC, ACF


This is me as a young chef at an awards dinner at the Bon Adventure hotel in the 1980's when I was working there as the Night Sous Chef's Assistant. I began cooking in the 1960's in my native Greece before moving to Los Angeles, California, in the early 1970's. I apprenticed under an ACF Master Chef shortly thereafter and now here I am. I still am involved in professional foodservice as an instructor.

---30---

END Commentary for Wednesday, November 23, 2011 by Chef Tiresias Helenus Grinikeodopuloposlus



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 Tiresias Helenus Grinikeodopuloposlus



Recipes created by Chef Tiresias Helenus Grinikeodopuloposlus on March 28, 2002 in Bakersfield, CA.

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THANKSGIVING WEEK 2011 STINKY


                                                                                                                                       
                                                                               
This is #173 a 24” x 36" original oil painting by Beverly Carrick entitled, “Wildflowers and Oaks." 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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