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Tuesday, January 24, 2012

“Old-Fashioned Home Cooking, Pt. X: ‘Fried Salmon Fletches with Cocktail and Tartar Sauces—the Best Way to Prepare Salmon’ by Chef V. Vicky Mazarotti”



Our new band for the next month or so is one of the best bands to come out of Los Angeles in the 1960’s: the Byrds.  They went from Electric Folk to Psychedelic to Country Music and shined each and every step of the way.  Their tenth album—“Ballad of Easy Rider”—was released on November 10, 1969 and is still as wonderful today as it was then, more than 40 years ago.  We love it and think you will, too, so 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! [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.



                                                                                      
Here's the countdown to December 21, 2012: from today, we have 332 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!


                                                                                  

STINKBUG 2012

                                                                                   

Chef V. Vicky Mazarotti

END Commentary 01-25-2012

Copyright © 2012 by MHB Productions

Word Count: 2,019.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, January 25, 2012 by Chef V. Vicky Mazarotti

OLD-FASHIONED HOME COOKING, PT. X

Old-Fashioned Home Cooking, Pt. X: ‘Fried Salmon Fletches with Cocktail and Tartar Sauces—the Best Way to Prepare Salmon’ by Chef V. Vicky Mazarotti



Bakersfield, CA, 01-25-2012 W: Our recipe for today is for pan-fried salmon fletches (filets) accompanied by tartar and cocktail sauces for your enjoyment.  Fresh salmon is one of those delicious delicacies that one’s taste buds begin salivating for when they place their order in a restaurant, especially if they live in the Pacific Northwest and its Copper King or Yukon Salmon that’s being featured.  Down the coastline and over the mountains and into the Central Valley of California, the fish is brought to us either by truck or by airplane so it’s as close to fresh as is possible.  The feel of fresh salmon is almost indescribable due to the fact that touch alone is hard to describe whereas the smell of fresh fish is almost orgasmic.  I love working with fresh salmon and know that you do, too, so this is one recipe that you’re going to be in love with.  It’s an old family recipe handed down generation after generation and the sauces I’m adding to it will make it that much better.  There isn’t anyone I know who doesn’t like salmon and this one is definitely at the top.

The trick to cooking fish is to never overcook it; that means, always paying close attention to the process.  Don’t make the breading too thick, that it’s more breading than it is “fish.”  The idea is just to barely cover it with breading and then frying it in the minimum amount of oil just till it’s cooked.  You’ll need to pay close attention to its progress and you can do that by slicing a corner and peering within as well as by touch: make yourself completely comfortable with the product being cooked.  You do this by first feeling the texture of RAW flesh and then by feeling the texture of COOKED flesh.  Even with breading on, the texture and the appearance doesn’t change so be sure to draw a finger across a raw and a cooked filet and note the difference in your mind.  The more you can tell about the doneness of something by touch, the better off you will be. Just get in there and do it—after washing your hands!  Never handle the food of another without CLEAN hands! Here we go:

FRIED SALMON FLETCHES

Yield:  4 servings / Mis-en-place: 30-40 minutes:


Qty.
Measure
Item
Other
4
7-ounce
Boneless salmon fletches

Seasoned flour

3
Each
Large AAA eggs

.5
Cup
Buttermilk

2
Teaspoons
Kosher salt

1
Teaspoon
Black pepper

1
Teaspoon
Granulated garlic

1
Teaspoon
Whole thyme

1
Tablespoon
Dried parsley flakes

2-3
Cups
Seasoned bread crumbs

.5
Cup +
Vegetable oil

Tartar Sauce

Cocktail Sauce

4
Each
Lemon “moons”

4
Each
Sprigs fresh parsley
Rinsed
.5
Cup
Melted butter

1
Tablespoon
Freshly minced parsley flakes
Rinsed
Spanish paprika




Method:

1.      Mis-en-place: have everything ready with which to work! If you cut your own salmon, be sure to leave the skins on each fletch but be sure that all bones are removed.  Prepare the Tartar and Cocktail Sauces and have ready.  Place the chilled sauces into ramekins and have ready. 

2.      Dust the salmon filets in seasoned flour, shaking off the excess, and then set aside.  Beat the eggs with the aid of an electric mixer equipped with a whip attachment and when it’s light and foamy, add the buttermilk and blend well. Force the eggwash through a fine-meshed sieve into a large bowl: this will remove any stray bits of eggshell and will also homogenize the mixture meaning that it will be easier to dip the fish in it and then shake off the excess without having blobs on it.  Always do this whenever you work with raw eggs and you will find that your cooked products are so much better! Anyhow, have it ready in a bowl.

3.      Now, to the eggwash, stir in the seasonings listed in the recipe, beginning with the kosher salt and ending with the dried parsley flakes. Blend well and have ready. Preheat your standard oven to 375°F or your convection oven to 325°F—fan in the “on” position.

4.      Take the dusted filets and place them into the eggwash and allow them to soak for several minutes; then, remove them from the egg mixture and place them into a baking dish with seasoned bread crumbs.  Press them gently to flatten them just a bit and then turn over and do the same to the other side.  Take them out of the crumbs and place them onto a plate lined with wax paper or paper towels and refrigerate for about 10 minutes.

5.      Meanwhile, place a large heavy-duty skillet or two over medium flame and spray it with PAM or with some such other food release spray.  Heat it up and when it is, add the vegetable oil.  When the oil’s hot, add the breaded salmon filets and lightly brown on both sides, turning over only once. When they’re lightly browned, transfer the fish portions to a sheet pan lined with wax paper and sprayed with PAM.

6.      Place the fish inside your preheated oven and bake at low heat for 5-8 minutes OR until you break open the corner of one fletch and observe the flesh to be a cooked “pink,” and not the opaqueness of raw fish.  Remove the fish and place them, one fletch per plate, on each of four serving plates.  Accompany with a rice dish and a vegetable of choice. Drizzle melted butter over each one and then dust with freshly minced parsley flakes. 

7.      Place a ramekin of each sauce on each plate and follow that with a lemon moon with fresh parsley sprigs thrust through the middle of each.  Lightly sprinkle Spanish paprika atop each fish portion and then, they’re ready to serve.

This is a classic, pan-fried salmon that is flavored and glazed with Maitre d’ hôtel-style butter which in regular parlance is “parsley butter.” Parsley butter is always attractive on fish and not only enlivens it but adds a bit of colorful shine which is very attractive, especially in a dining room.  Always use fresh parsley flakes that you’ve minced yourself for butter such as this as dried parsley simply doesn’t get it.

Here’s the Seasoned Flour recipe you will need:

SEASONED FLOUR

1. About 2.5 cups:


Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Tablespoon
Cayenne pepper

1
Tablespoon
White pepper

1.5
Tablespoon
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes




Method:

1.      Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It’s important to have a seasoned flour recipe for breading different foods and this is a good one.  It’s a smart thing to make plenty of this up ahead of time keeping it in your pantry in a sanitized, airtight container.  NEVER re-use it for anything other than the SAME meat you used the first time around and always be sure to keep used seasoned flour in an airtight Zip-Loc freezer baggie, labeled and dated as to what was in it.  Always practice food-safety in your homes or on your jobs so as to not cause foodborne illness.  Getting sick is no joke and is everyone’s responsibility in preventing it.

Here’s your Tartar Sauce recipe:

TARTAR SAUCE

Yield: about 3 cups of sauce / Mis-en-place: about 30 minutes:


Qty.
Measure
Item
Other
2
Cups
Best Foods Mayonnaise

.5
Cup
Minced celery
Rinsed
.25
Cup
Minced yellow onions
Rinsed
1
TB
Dill relish

3
TB
Sweet relish

.25
Cup
Chives or green onions
minced
1
Teaspoon
Lime juice

.5
Teaspoon
Fresh dill weed

.25
Teaspoon
Celery Seed

2
Teaspoons
Fresh minced parsley

1
Tablespoon
Granulated sugar

2
Teaspoon
Chopped pimientos

.5
Teaspoon
Kosher salt

1-2
Sprinkle
White pepper

1
Tablespoons
Capers with juice




Method:

1.      This is simple—merely combine everything in the bowl of an electric mixer with a whip or paddle attachment OR use a bowl and a whisk, blend well and refrigerate. It is best if you can do it the night before you intend to use it so that it will be well chilled and the flavors blended.

This is the classic and simple way of preparing Tartar Sauce; one of the all-time favorite formulations. Okay, here’s your cocktail sauce formula:

(#410) COCKTAIL SAUCE #1


Yield:  about 2 cups / Mis-en-place: 10 minutes; chill for 8 hours for best effect:


Qty.
Measure
Item
Other
1.25
Cups
Red chili sauce

5/8
Cup
Catsup

.0125
Cup
Lemon juice

.25
Cup
Minced celery

2
Ounces
Horseradish

1.25
Teaspoons
Worcestershire sauce

1.25
Teaspoons
Shoyu

.75
Teaspoon
Tabasco sauce




Method:

1.      Mis-en-place: combine everything together in the bowl of an electric mixer equipped with a whip attachment.  Mix well and then transfer to a sanitized storage container and refrigerate overnight.

This is a classic cocktail sauce that you can make and take pride in; enjoy. 

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. 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.

Well, we had another great day and tomorrow’s even better—it’s Hump Day!  Like everyone else, I’ve become spoiled by the new system of ONE week on and then months of time off.  Stinkbug knows how to run a blog and that’s important nowadays and as we continue racking up the numbers, we continue adding to his and to our prestige.  Managing a blog is not an easy thing in today’s world because virtually everybody has one but this one, in particular, is the cream of the crop.  We have to thank you for your support—without it, we couldn’t function or thrive—and will continue to need it for years to come! It is our goal to become the BEST there is online and in the real world and to beat out everyone else’s blogs.  Only you can help us do that and we’re depending upon you—help us!   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 Byrds 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!

V. Vicky Mazarotti

V. “Vicky” Mazarotti
ACF, CWC, CPC, International Association of Culinary Professionals IACP.


This is me as a young chef back in the 1970's when I was working at a hotel in San Francisco. I had the opportunity to work in many different parts of the country and worked my way up the culinary ladder to become a top chef. I am both a Certified Working Chef and a Certified Pastry Chef and am a member of the American Culinary Federation, the world's top authority on everything connected to cooking.

---30---

END Commentary for Wednesday, January 25, 2012 by Chef V. Vicky Mazarotti.



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 written by the one-and-only Chef V. Vicky Mazarotti.



Recipe created by Chef V. Vicky Mazarotti on July 10, 1974 in San Francisco, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                  
                                                                                                                                                                
This is #1354 a 9” x 12" original oil painting by Beverly Carrick entitled, “Running Free." 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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