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Thursday, November 17, 2011

“Pasta Specialties, Pt. VIII: Scallop Tetrazzini—and Old Favorite Revisited

The Grateful Dead’s eightieth album, “Dick’s Picks Vol. XXVIII—Pershing Municipal Auditorium, Lincoln, Nebraska, February 26, 1973 and the Salt Palace, Salt Lake City, Utah, February 28, 1973” was released on April 20, 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 400 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 11-18-2011

Copyright © 2011 by MHB Productions

Word Count: 1,529.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, November 18, 2011 by Chef Kilgore Randalini

PASTA SPECIALTIES, PT. VIII


 Pasta Specialties, Pt. VIII: Scallop Tetrazzini—and Old Favorite Revisited



Bakersfield, CA, 11-18-2011 F: We are going to do a seafood dish today that is an old favorite, an old standby, one that has almost always been included on every Mother’s Day and Easter Brunch, Scallop Tetrazzini.  There is nothing better than combining fresh bay scallops with a cream sauce and then pouring it over cooked spaghetti pasta and gratineeing it under the hot broiler or salamander oven.  It is a tasty, wonderful dish that virtually everyone enjoys and like yesterday’s “leftover” lamb pasta, this is also a great place to utilize leftover spaghetti noodles and seafood like scallops, crab, or even lobster!  I personally like serving casseroles because for many people, they represent the comfort foods of their youth.  Mom used to make all sorts of pasta dishes that always knocked the family out and even though this one wasn’t among them, it could have been.

This dish takes a little bit of time but most of it’s in the oven, not the preparation.  You have to make a Sauce Béchamel which isn’t difficult, just follow the directions and everything will be fine.  Most of the time involved will be “oven time,” the time during which it bakes.  The great thing is that the dish can be made ahead, cooled to below 45°F and then reheated at a later time, preferably in a water bath.  We use water baths for leftover and cream dishes in order to NOT scorch the bottoms or the sides which makes the finished product unpalatable.  We think that if you make this dish, you will become addicted to it for life.  Isn’t that the sign of wonderful food, my friends, to be addicted to it? Believe me, you will think so when all is said and done!

(#1213) SCALLOP TETRAZZINI


Yield:  4-6 servings / Mis-en-place: 1.5 to 2 hours:


Qty.
Measure
Item
Other
1
#
Raw spaghetti, cooked, drained, and rinsed
Have ready
2
#
Bay scallops
Rinsed
.5
Cup
Melted butter

4
Cups
Sliced button mushrooms
Peeled
.25
Cup
Chardonnay

.125
Cup
Brandy

1
Teaspoon
Kosher salt

.5
Teaspoon
White pepper

1
Teaspoon
Whole thyme

.75
Teaspoon
Tabasco sauce

3-4
Cups
Sauce Béchamel
Below
.25
Cup
Shredded parmesan cheese

.125
Cup
Melted butter

.125
Cup
Freshly minced parsley

Hungarian Paprika




Method:

1.      Mis-en-place: have everything ready with which to work.  Have pasta cooked and at room temperature. Drain and rinse the scallops and set aside. Peel the mushrooms by removing the stems and then peeling the outer skins back from the underside and discarding.  By doing this, you will have a snow-white mushroom.  Wash and slice. Preheat standard oven to 400°F or a convection oven—fan “on”—to 350°F.

2.      Place a heavy duty skillet or sauté pan over a medium flame.  When it’s warm, add the melted butter and the mushrooms and begin sautéing them. When they’re tender, hit the pan with the chardonnay and deglaze it.  Then, hit it with the brandy and tilting the pan so that it tips towards the fire, ignite the alcohol and cook it off. If at home and using an electric range, try to ignite the alcohol with a lighter, taking care to stand back.  Cook the liqueur off and proceed:

3.      Add the scallops and the seasonings and quickly cook them but DON’T overcook them.  They should be done in 1-3 minutes.  Heat the cooked spaghetti in the microwave and when warm, toss it into the pan and continue sautéing.  After a minute or two, add the Sauce Béchamel and blend everything well.  Test the flavor of the dish and if it needs to be readjusted, please do so. Spray a large baking dish with PAM or some such other food release spray and pour the mixture into it.

4.      Top the casserole dish with the shredded parmesan cheese and the melted butter.  Add the parsley flakes and then sprinkle crisscross lines carefully back-and-forth atop this with the Hungarian paprika.  Make it appear to be a diamond-topped casserole.  Shake the pan gently to settle the contents and then place it on the middle oven rack to bake. 

5.      Bake for 20-30 minutes or until a quick-temp thermometer inserted into the center of the dish says that its internal temperature is 160°-165°F.  Remove from the oven and allow it to sit for 4-5 minutes to solidify.  Then you can take it to the table or out to the buffet line and serve.

6.      Note: this dish can be done ahead of time and reheated the next day in the oven or in the microwave.  Be sure to cool leftovers down to below 45°F as quickly as possible so if you need to use a circulating fan on it, do so.  Also make sure you cool it on a wire rack.  NEVER stick lukewarm leftovers into the refrigerator, always make sure they’re totally COOL.  It is imperative that you protect everyone from foodborne illness.  Never leave foods in the Danger Zone, 45°F to 140°F for longer than 10-15 minutes.  Keep HOT foods HOT and COLD foods COLD and leftovers must always be cooled down as quickly as possible.

7.      When totally cool, wrap the leftovers with plastic wrap or store in a sanitized, airtight container in your refrigerator.

(#277) SAUCE BÉCHAMEL

Yield: about one quart of sauce / Mis-en-place: about 30 minutes:


Qty.
Measure
Item
Other
1
Quart 
Seafood stock

1
Quart
Whole milk

.25
Cup
Melted butter

3/8
Cup
All-purpose flour

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper



Method:

1.      Have stock and milk on the stove in a heavy-bottomed saucepot at a high simmer. Reduce by half.

2.      Combine remaining ingredients in bowl of an electric mixer. Mix until well-blended. Pour then into a 1 gallon saucepot and place over low flame.

3.      Cook this roux slowly until it begins to tan. Then, gradually begin whisking in the combined liquids a pint or two at a time so that the roux can absorb it without getting lumps.

4.       As you do this, turn the heat up almost all the way as you continue to add the remaining stock. At first, it should appear to be thin which is okay—it’ll thicken but as for now, make sure that there are no lumps.



5.       Allow sauce to simmer after reducing heat to low which will gradually thicken it more. If not thick enough for your needs, make slurry of flour and oil and whisk it in or use your lie. When thick enough, let it cook just a little bit longer in order to incorporate the final additions. Check also for taste and modify as needed.

This is a classic buffet dish for Sunday morning brunches or other special affairs but there’s no reason why you can’t enjoy making it at home or for other purposes at your place of business.  Always be sure to use the freshest seafood and always fresh rather than frozen if at all possible.

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.

Do you realize that Thanksgiving is next week and that on the 25th; we will have our FIRST year at Google under our belts?  We want to thank all of you for our continued success and hope that you will continue telling your friends, family, neighbors, and co-workers about the good work we do here at the Elemental News of the Day.  Believe me, we do our best and hope that you appreciate all of the hard work that goes into our world-wide blog! Thank you!  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 Friday, November 18, 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 October 19, 1982 in Bakersfield, CA.

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This is #1294 a 16” x 20" original oil painting by Beverly Carrick entitled, “Evening Shadows." 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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