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Wednesday, November 16, 2011

“Pasta Specialties, Pt. VII: Lamb Pasta with Wild Chanterelles—a Great Way to utilize Leftover Lamb”

The Grateful Dead’s seventy-ninth album, “View from the Vault, Volume IV” [DVD] (recorded at the Oakland Stadium 07-24-1987 and at Anaheim Stadium 07-26-1987) was released on April 08, 2003 and was another great offering in the View from the Vault series.  Unfortunately, we cannot find it at Amazon.com at the moment so we're putting up Volumes I-III in place of it. 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 401 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 11-17-2011

Copyright © 2011 by MHB Productions

Word Count: 1,037.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, November 17, 2011 by Chef Kilgore Randalini

PASTA SPECIALTIES, PT. VII


 Pasta Specialties, Pt. VII: Lamb Pasta with Wild Chanterelles—a Great Way to utilize Leftover Lamb


Bakersfield, CA, 11-17-2011 Th: Today, we are going to make another installment in our Pasta Series that will allow you to utilize leftover lamb meat which is always a good thing.  Too often in professional foodservice, we are burdened with leftover items because not everything sells.  Some things can always be utilized like leftover mushrooms or vegetables but other things like lamb sometimes have no place to go.  I remember working a job where the chef would have us run leftover lamb legs through the meat grinder and then use that meat as part of our chili carne recipe for the members of our country club.  It seemed strange at the time but the chef always had a food cost percentage down in the low thirties which nowadays is practically unheard of. 

The difference between a good chef and a great one is the ability of the great one to do a couple of things: use leftovers in creative ways thereby making additional money for the house and the second being a genius at designing menus.  If one can make attractive specials each and every day, hungry, adventurous diners will generally bite like catfish at Lake Isabella on a Sunday afternoon.  They believe that each and every dish is one that uses only the freshest ingredients and is never thrown together from leftovers.  Unfortunately for them, most pasta dishes are perfect outlets for leftovers of a variety of products and whether the customer knows it or not, he or she thinks the food is marvelous, tips the servers well, and brags up the establishment when in fact, they’re doing us a favor by consuming food that would otherwise either be thrown into the garbage or would be sent home with the help.  This is a great dish so let us do it, shall we?

(#1178) LAMB PASTA WITH WILD CHANTERELLES


Yield:  4 servings / Mis-en-place: 1 hour:


Qty.
Measure
Item
Other
1
Quart
Hot lamb broth

1
Cup
Dried imported Cepes 

.5
Cup
Olive oil

2
#
Fresh Chanterelles, Morels, or Shiitakes
Chopped
1
Teaspoon
Kosher salt

.5
Teaspoon
Black pepper

.5
Cup
Melted butter

.5
Cup
Pinot noir

.125
Cup
Minced fresh garlic

1-1/3
Tablespoons
Whole thyme

1-1/3
Tablespoons
Whole marjoram

1-1/3
Tablespoons
Freshly minced parsley
Rinsed
2
Teaspoons
Whole rosemary

2
#
Blanched lamb meat, sliced into thin strips
Leg or chops OK
24
Ounces
Cooked egg noodles

.125
Cup
Freshly minced parsley

1
Tablespoon
Freshly chopped mint

4
Each
Mint sprigs




Method:

1.      Mis-en-place: have everything ready with which to work.  Bring the stock to a boil and remove it from the heat and add the Cepes to it.  Set aside for 30 minutes and when time’s up, strain off the liquid, reserving it, and chop them fine-dice.

2.      Heat a heavy-duty skillet or sauté pan over a medium heat, add the olive oil, fine-diced Cepes, and the salt and pepper.  When mushrooms are browned, pour in some of the melted butter, add the wine, and cook until it’s almost evaporated, deglazing the pan.  Add the garlic, herbs, chanterelles, and lamb stock and simmer over a medium flame for 15 minutes. 

3.      Add the lamb and the rest of the butter to the pan.  Cook for one minute just to heat it up but keep the lamb as rare as possible.  As the sauce reduces, stir in the pasta and garnish with the minced parsley and chopped mint and serve after planting a mint sprig atop each.  Accompany with mint jelly if you must.  

This is a good way to utilize leftover lamb, wild mushrooms, and pasta that might be on hand.  Be adventurous and try different combinations with the lamb.  The idea is to be as Spartan as possible with any leftovers you have on hand in order to use them to keep you food cost at a good percentage.

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.

Day Four has come and gone and that leaves but THREE more days and then I won’t be back until sometime in 2012!  I mean, that seems like light years away and yet, we’ll be on the final countdown to the end of the Mayan calendar on 12-21-2012, a much anticipated event that will probably fizzle out; still, it’s interesting folklore and mythology so it will be interesting to see what does—if anything—happens.  I won’t be selling my house or cars, let me reassure you, that is how much credence I put into all of this hullabaloo! I mean: who really knows, right?  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 Thursday, November 17, 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 July 12, 1986 in Bakersfield, CA.

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This is #1293 an 8” x 10" original oil painting by Beverly Carrick entitled, “Red Butte." 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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Tags:

Pasta Specialties, Food Cost, Leftover Foods, Kilgore Randalini, Egg Noodle Pasta, Pasta, Lamb, Quick Meals, The Grateful Dead, Delicious Dishes, Good Foods, Sauteed Dishes, Modern Cuisine,










                                                                               

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