Popular Posts

Friday, November 18, 2011

“Pasta Specialties, Pt. IX: Linguine with Both Red and White Clam Sauces—Italian Cuisine at its Best”

The Grateful Dead’s eighty-first album, “Dick’s Picks Vol. XXIX—Fox Theater, Atlanta, GA, 05-10-1978 and Lakeland Civic Arena, Lakeland, FL, 05-21-1977” was released on July 22, 2003 and was another great offering in the Dick’s Picks’ series.  Like its predecessors in the 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 399 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 Kilgore Randalini

END Commentary 11-19-2011

Copyright © 2011 by MHB Productions

Word Count: 1,400.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, November 19, 2011 by Chef Kilgore Randalini

PASTA SPECIALTIES, PT. IX


 Pasta Specialties, Pt. IX: Linguine with Both Red and White Clam Sauces—Italian Cuisine at its Best



Bakersfield, CA, 11-19-2011 S: Okay, we are going to make on my second to my last day for 2011 the famed Linguine with Clam Sauce and to make it truly wonderful, we will do both the Red and the White Sauces! This is one of my favorite dishes and it’s significant of the division in the Italian nation: the northern part favors white, creamier or stock sauces (the White Clam Sauce) whereas the southern part of the country traditionally favors tomato-based sauces (the Red Clam Sauce).  The interesting thing is that until the Columbian Exchange that occurred in the 1400’s when the fruits of both the Old and the New Worlds started to flow back-and-forth across the Atlantic Ocean, the Italian people knew nothing of the tomato—a gift of the New World—which has for all intents and purposes become synonymous with their cuisine.  Up until that time, the southern part of the country including Sicily was more or less impoverished and lacked the food that the northern parts had but with the introduction of the tomato—a hardy vegetable that could grow in dry soil—their standards of living increased.

Most people prefer the White version of the clam sauce so we shall do BOTH and let you be the judge.  The White Sauce is the first one I ever had so I am partial to it, I had it at a local Italian Restaurant, Diccico’s in Bakersfield, CA, back in the early 1970’s and from there, I tried the other, spicier sauce that came to be a part of my culinary repertoire as well.  We will begin with the White and finish with the Red. Let’s do it:

(#950) WHITE CLAM SAUCE

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


Qty.
Measure
Item
Other
1
Cup
Diced carrots

1
Cup
Diced celery

1
Cup
Diced yellow onions

1
teaspoon
Kosher salt

1
quart
Clam juice

2
Cups
Chopped clams

2
Teaspoons
Freshly minced garlic

1
Teaspoon
Fresh Italian herbs

1
Each
Bay leaf

2
Cups
White wine

2
Teaspoons
Freshly minced parsley

.5
Cup
Slivered chives

The Pasta:
1
#
Linguine

3
Quarts
Boiling water

.25
Cup
Vegetable oil

1
Tablespoon
Kosher salt




Method:

1.      Blanch the vegetables quickly and chill in ice water; drain when cold.

2.      Set up the bain-marie and add all of the ingredients up to and including the white wine and bring to high heat.  Cook the linguine and have ready.

3.      At service, return the vegetables and add the parsley and chives.  Serve sauce over the pasta and if desired, add freshly steamed clams.

This is a pretty basic white clam sauce but one that can be made in a hurry and served quickly. Enjoy!

Okay, here’s the Red Sauce and please use the same pasta formula for it as is mentioned in the previous recipe. Thank you.

(#951) RED CLAM SAUCE


Yield:  6 servings / Mis-en-place: 1.25 hours:


Qty.
Measure
Item
Other
5/8
Cup
Melted butter

.5
Cup
Chopped yellow onions

.5
Cup
Chopped green bell peppers (seeded and stemmed)
3/8
Cup
Chopped celery

1
Cup
Sliced button mushrooms
Peeled
1
Each
Bay leaf

1
Cup
Tomato puree

1
Cup
Tomato sauce

1.25
Cups
Clam broth

.5
Cup
Diced tomatoes

2
Teaspoons
Minced garlic

1.5
Teaspoons
Kosher salt

.25
Teaspoon
Black pepper

2.25
Teaspoons
Whole oregano

.5
Teaspoon
Whole marjoram

.25
Teaspoon
Summer savory

.75
Teaspoon
Hungarian paprika

1
Pinch
Whole rosemary

1
Tablespoon
Freshly minced parsley
Rinsed
1.5
Ounces
Tomato paste

.25
Cup
Pinot noir




Method:

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

2.      In a heavy-duty saucepot sprayed with PAM or some such other food release spray, melt the butter over a medium flame and when it’s warm, add the vegetables and sauté, until tender and somewhat translucent. Add the bay leaf. 

3.      In another pot, heat the remaining ingredients over a medium flame and when the veggies are tender in the first pot, add the contents of the second pot.  Bring it to a boil and when it’s reached it, reduce heat to low and simmer for 30-40 minutes.  Should it thicken too much, add additional clam broth.

4.      Use this sauce for Linguine and Red Clam Sauce.

This is the classic alternative sauce to the Linguine and White Clam Sauce.  Much like the difference between lovers of New England and Manhattan Clam Chowders, there are those who prefer the spicy tomato sauce over the more refined white wine sauce.  Either way, you be the judge.

Here’s some Bread Sticks you can make:

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 and everyone and everyone else has been telling you, 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.

Gosh almighty! All I have to do is but one more day—tomorrow, Sunday—and then I’m gone! Tomorrow is going to be a slightly unusual dish based on our Marbled Polenta Recipe and it’s one that you will find to be both tasty and unique.  We try to give you nothing but the best and believe-you-me, this is going to be a wild close for my portion of 2011! I will then be back sometime in 2012 and we’ll begin the countdown to the End Times as I mentioned yesterday (or at least to what we perceive to be the “End Times.” Like I said, I’m not convinced but maybe over the course of the next year and a few odd weeks, I’ll change my mind.  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!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF


This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.

---30---

END Commentary for Saturday, November 19, 2011 by Chef Kilgore Randalini



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 Kilgore Randalini



Recipes created by Chef Kilgore Randalini on August 04, 1976 in Bakersfield, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 




                                                                                 

EL PESTOSO MALO


                                                                                     
                                                                                                                                                                    
This is #1304 a 24” x 36" original oil painting by Beverly Carrick entitled, “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!

Web Pictures IV
                                                                            




























                                                                                   


                                                                                 
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 11-15-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Pasta Specialties, Fine-Dining, Seafood and Shellfish, Kilgore Randalini, Linguine Pasta, Pasta, Clams, Quick Meals, The Grateful Dead, Delicious Dishes, Good Foods, Savory Dishes, Italian Cuisine,











                                                                                  
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.










Advertisements:

























































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!