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Saturday, January 28, 2012

“Old-Fashioned Home Cooking, Pt. XIV: ‘Fabulous Turkey Cutlets with Turkey Gravy and Fresh Cranberry Topping—only the Best for my Family’ 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 fourteenth album—“Farther Along”—was released on November 17, 1971 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 329 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 01-29-2012

Copyright © 2012 by MHB Productions

Word Count: 1,719.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, January 29, 2012 by Chef V. Vicky Mazarotti

OLD-FASHIONED HOME COOKING, PT. XIV

Old-Fashioned Home Cooking, Pt. XIV: ‘Fabulous Turkey Cutlets with Turkey Gravy and Fresh Cranberry Topping—only the Best for my Family’ by Chef V. Vicky Mazarotti



Bakersfield, CA, 01-29-2012 Su: Good morning, here it is Sunday—the slowest day on the Internet—but I’ve saved the best for last: delicious turkey cutlets with turkey gravy and fresh cranberry topping. Oh, you’re going to enjoy this particular dish: it’s flavorful, it’s low calorie, it’s low fat, and if prepared correctly, it will also be low-salt, three things that are important for the health of one’s family and customers.  Being a chef in today’s world is a great responsibility: we have to look after the health of our customers and our families and that means watching what we put into our meals and how we put it in.  Turkey is one of those so-called “miracle foods,” it’s good for you as well as tasty and those two things combined make it perfect for you and yours.  Sure, turkey cutlets can be somewhat difficult to find but Foster Farms generally has chicken cutlets available if not turkey so communicate with your local butcher and see what he or she says on the subject.

The dish we’re making today is an old one from the recipe books of my family, one that I found several years ago and have used ever since. Back in the day, my folks would have to take a raw turkey breast and slice it into strips and then masticate it with a hammer.  Nowadays, the butcher can run it through the tenderizer and do in two motions what it took them 5-6 minutes to do by hand.  Heck, I think that tenderizers are available for home usage which is a marvelous thing because to be in control of what you put into your mouth and those of your family is a wonderful thing.  Check Sears, JC Penney’s, and a whole host of foodservice places around the nation and see what you can come up with.  Let’s make this recipe so we can call it a day, shall we?

TURKEY CUTLETS WITH TURKEY GRAVY





Yield:  4 servings / Mis-en-place: 1-1.25 hours:




Qty.
Measure
Item
Other
Turkey Cutlets and Eggwash:
4
5-6-ounce
Turkey cutlets

Seasoned flour

2
Each
Large AAA eggs

.5
Cup
Whole milk

2
Teaspoons
Lawrey’s seasoned salt

2
Teaspoons
Granulated garlic

1
Teaspoon
Lawrey’s seasoned pepper

1
Teaspoon
Whole thyme

.5
Teaspoon
Poultry seasoning

.5
Teaspoon
Red pepper flakes

2
Cups
Cracker meal

.5-1
Cup
Vegetable oil

Turkey Gravy:
.25
Cup
Vegetable oil

1/3
Cup
All-purpose flour

3
Cups
Boiling turkey stock

.75
Teaspoon
Kosher salt

1
Tablespoon
Turkey base

.5
Teaspoon
White pepper

.5
Teaspoon
Whole thyme

Fresh Cranberry Topping:
2
Cups
Whole fresh cranberries

.5
Each
Orange, quartered

1.5
Cups
Granulated sugar

The Finish:
1
Each
Large orange, sliced

Fresh sprigs of parsley
Rinsed
1
Tablespoon
Freshly minced parsley flakes
Rinsed
Spanish paprika




Method:

1.      Mis-en-place: have everything ready with which to work! Have a heavy-bottomed skillet or two ready OR a flattop griddle heated to 350°F.  Wash and dry the turkey cutlets and set aside. 

2.      Combine the eggs using an electric mixer equipped with a whip attachment, beating them well, until light and frothy.  Force this mixture through a fine-meshed sieve to remove any stray bits of eggshell as well as to homogenize it, which will make it more manageable. Add the seasonings to it and blend well.

3.      Have Bowl #1 ready with seasoned flour (following recipe).  Have the eggwash in Bowl #2 and finally, have the cracker meal in Bowl #3.  Now, take the cutlets, one-at-a-time, and dip them in Bowl #1.  Shake off the excess flour and then dunk them in Bowl #2 and leave them there for several minutes; finally, remove each cutlet and press it gently on BOTH sides in the contents of Bowl #3.  When all are done, transfer them to a sheet pan lined with wax paper and refrigerate for 10 minutes. Preheat your standard oven to 350°F or a convection oven—fan “on”—to 300°F.

4.      Have your flattop griddle pre-heated to 350°F, OR place the pair of skillets over a medium-flame.  Wipe with vegetable oil and then spray with PAM or some such other food release spray.  When warm, bring out the cutlets and lightly fry them on both sides, adding additional oil if necessary.  When golden-brown, transfer them to the preheated oven and cover with a piece of wax paper or aluminum foil sprayed with PAM.

5.      While you’re doing this, prepare the Turkey Gravy.  Have the turkey stock boiling on the stove while making the roux in another pot by combining the vegetable oil and all-purpose flour.  Add the seasonings to this and cook it over medium heat, stirring frequently, to keep the thickener from scorching.  When it’s puffed up and feels firmer, pour the boiling broth into it, whisking furiously, until it’s incorporated.

6.      Continue cooking the sauce over reduced heat for about 10-15 minutes, allowing it to develop flavor.  Add additional stock or water to it if it thickens up but keep it at medium-thick gravy status. 

7.      Now, while both of these things have been going on, run the fresh cranberries and the orange through the food processor, pureeing it well.  Add the granulated sugar and blend it well; remove then to a serving bowl and refrigerate until called for.

8.      Now, to serve, on four large serving plates, ladle approximately 6-ounces of turkey gravy across the plate at the 6 o’clock position; then, place a turkey cutlet atop it.  Dribble whatever gravy remains across the tops and then sprinkle with fresh parsley flakes and a dusting or two of Spanish paprika for additional color. Serve the fresh cranberry sauce in ramekins on each plate as well as on the side in a sauceboat.  Place an orange slice with fresh parsley sprigs thrust through their centers on each plate.  At the 10 o’clock position, you might serve freshly mashed potatoes while at the 2 o’clock position, you’ll serve a vegetable like buttered baby green peas.

This is an excellent wintertime dish that everyone can enjoy and delight in.  It’s easier to find fresh turkey cutlets at this time of year than at the height of the summer so go to your favorite fresh butcher and see if you can find some.  Have them run breast slices through their tenderizer so that they come out like cubed steaks, only made from turkey.  These are simply too delicious to miss!

Here’s your Seasoned Flour recipe:

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.  You will use this recipe many times. It’s good to have this made in advance in your freezer but remember: once used for a particular meat, it cannot be used for anything else again lest you chance the risk of causing foodborne illness.  Always label, date, and freeze things such as this and be clear as to what it was used for.  Never take chances with the health of your family, friends, neighbors, or customers! That is the Cardinal Rule of Foodservice!

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

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.

Sunday is now but a memory and that means my time here is over and done at least for the next 4-5 months.  Tomorrow, the one-and-only Murph MacDonald will be coming in to do Lord knows what.  I can’t imagine which card she’ll pull from Stinkbug’s hat, it’s gotta be a good one, I’ll bet.  All-in-all, I hope you’ve had a lovely time and that an entire of week of Old-Fashioned Home-Cooking has been enlightening as well as entertaining.  I always try to give you my best—recipes gathered over the course of five decades, something of which I’m very proud.  Every year spent in a professional kitchen has been a good one, particularly when I’ve run my own businesses.  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!   HAVE A GREAT SUNDAY!

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 Sunday, January 29, 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 December 07, 1976 in San Francisco, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                   
                                                                                
This is #316 a 24” x 30" original oil painting by Beverly Carrick entitled, “Autumn Rendezvous." 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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