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Sunday, February 12, 2012

“Coffee Shop Favorites, Pt. X: ‘Old-Fashioned Beef Tips with Steamed Rice—one of the All-Time Great Dishes (and Cost-Effective, Too!)’ by Chef Goldie “Goldfish” McNamara”

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 twenty-ninth album—“Live at the Fillmore East, February 1969”—was released on February 22, 2000 and is still as wonderful today as it was then, more than 40 years ago but is difficult to find.  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 314 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 Goldie “Goldfish” McNamara

END Commentary 02-13-2012

Copyright © 2012 by MHB Productions

Word Count: 2,045.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, February 13, 2012 by Chef Goldie “Goldfish” McNamara

COFFEE SHOP FAVORITES, PT. X

Coffee Shop Favorites, Pt. X: ‘Old-Fashioned Beef Tips with Steamed Rice—one of the All-Time Great Dishes (and Cost-Effective, Too!)’ by Chef Goldie “Goldfish” McNamara



Bakersfield, CA, 02-13-2012 M: Greetings, once again, readers of the Elemental News of the Day, it’s me, Goldfish, back for another week-long session of culinary expertise, professional advice, and business common-sense.  It’s a hard world out there for many in our profession and here in Bakersfield, wages are worse than they were in 1989.  In fact, they’ve gone backward more than a decade ago and are less than they were over twenty years ago.  To what do we owe this situation?  Well, for me, it’s the unimpeded flow of illegal aliens across our southern border that is the primary problem and an administration more interested in maintaining power than in doing the right—and the constitutional—thing: putting a stop to it.  I know that others of my colleagues have addressed this situation but I feel a need to add my two-bits to the mix, too.  It simply has to stop—I don’t care WHO is in power—Democrat, Republican—it has to stop.  It pains me to have to offer $7-8 an hour to a professional line cook in search of a job who has a family to feed.  I’m lucky because I’m a chef with a name—albeit this isn’t my name due to the security Stinkbug maintains around here—and I can pretty much call my own wage.  But for those in the mid-level positions, it’s difficult to compete when illegals will do it for less, seek no benefits, and will work hours off the clock just to steal away the job that belongs to someone else.  Heck, it’s difficult for me to find jobs for my kids and grandkids in this economic mess and all I can say is, “Mr. Obama: if you don’t wish to be voted out in a landslide in November, you’d better do something now about the border.”  The rest of the Dems should pay heed to this just as should the liberal Republicans who enjoy cheap labor hoping for votes.  Write your congressperson, your senator, the White House: tell them to stop the flow of illegals.  You could write our governor, Jerry Brown, but that fool loves illegals.  Okay, enough’s enough: let’s cook!

Today, we are going to make one of the old-time dishes that were popular way back when in the last century from the 1970’s backwards: Tips of Beef with Steamed Rice.  Back in the day before we bought everything prepared for us—cut meat, poultry, and fish—we had to cut our own steaks if not butcher our own beef, pork, and veal.  That meant we had TRIM leftover and if we were cost-effective and wanted a low food cost for the month, we had to find a way to utilize this stuff lest we toss it out and thereby lose money for our houses.  Nowadays, we don’t have that problem except in very few places, at least here in California and elsewhere on the West Coast because virtually everything we need is sold to us by purveyors so we can get by with less and less help inside the kitchen.  I mean, if the owners could bring in automated robots to replace us, they would but so far haven’t been able to do that yet—YET! Let’s cook! First, I’ll give you the standard recipe for Seasoned Flour:

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.

Here’s the main recipe:

OLD-FASHIONED BEEF TIPS AND RICE





Yield:  4-6 servings / Mis-en-place: 45-60 minutes total time:




Qty.
Measure
Item
Other
1.5-2
#
Steak trim (filet mignon, top sirloin, or New York)
Seasoned flour for dusting

.5
Cup
Melted butter

.25
Cup
Minced yellow onions

.25
Cup
Minced celery

.125
Cup
Minced carrots

.125
Cup
Minced leeks

2
Teaspoons
Freshly minced garlic

1
Teaspoon
Kosher salt

1
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
Medium black pepper


.5
Teaspoon
Whole oregano

.5
Cup
Burgundy wine

4-6
Tablespoons
All-purpose flour

1
Quart
Beef broth
Hot
3
Cups
Sliced button mushrooms

The Rice:
3
Cups
Boiling water

1.5
Cups
Basmati rice

1
Teaspoon
Kosher salt

The Finish:
.125
Cup
Freshly minced parsley flakes
Rinsed
Fresh parsley sprigs
Rinsed



Method:

2.      Mis-en-place: have everything ready with which to work!  A dish such as this is the perfect place for one to utilize all of their leftover beef trim and in the old days when chefs used to cut their own meat in smaller hotels or even in larger ones, the sous chef or butcher would save all of the beef trim and bones.  The bones would be used for stock whereas the beef trim would be sorted according to size.  The larger pieces would be used to make beef brochettes, shish kebabs, and the such; the middle size pieces would be used to make stew; the next smaller size would be used to make Beef Tips, Chinese or Mexican Pepper Steak, and Stroganoff; finally, the smallest pieces would be ground for chili meat or for hamburger.  The idea is that NOTHING was ever wasted and if you still have the luxury of cutting your own meat, you can have a low food cost if you’re wise in how you use it!  Note: in institutional cooking, one has to always be able to use all leftovers and by-products in a safe and creative way as otherwise, it’s not cost-effective.

3.      Cut the meat for Tips into cubes the size of 1.5” by 1.5” AFTER removing all silver, fat, and gristle from the meat.  Dust the meat with seasoned flour and shake off the excess using a colander as your shaker.  You just want to dust the meat, not cake it, and so take care to do it properly.  When this is done, set it aside. Preheat a standard oven to 375°F or a convection oven—fan “on”—to 325°F. 

4.      Have the stock on the fire in a saucepot.  Have a sautoir over a medium flame heating up and when it is, add the butter and allow it to sizzle.  Add the onions, celery, carrots, leeks, and garlic.  Quickly sauté in the butter, tenderizing and releasing their multitude of flavors.  When the air around you is aromatic, add the meat and sauté, stirring about with a wooden spoon.  Quickly brown it and as you do so, add the remaining spices and herbs: the two salts, pepper, and oregano.

5.      When the meat’s browned off, raise the heat and pour in the burgundy wine.  Quickly deglaze the pan’s ingredients and then add the remaining flour to fortify the roux that’s already been established.  Cook this roux, taking care to not tear the meat apart, and then pour in the hot beef broth along with the mushrooms.  Allow it to come to a boil, stirring somewhat frequently, and when a medium-thick pan sauce has formed, drop the temp and allow it to simmer.

6.      Place the lid atop the sautoir and transfer the pan from the stovetop to the middle oven rack and allow the tips to cook for about 30-40 minutes, the final step in the tenderizing process.  Meanwhile, combine the water with the salt listed underneath “the Rice” in a 1.5-quart saucepot sprayed with PAM or some such other food release spray and bring to a boil.  When it is, add the rice and return to a boil, stirring occasionally.  Allow the liquid to reduce to the level of the rice and then clamp on the lid and place inside your oven.  Cook the rice for 20-25 minutes or until the rice has absorbed the liquid. 

7.      Remove the rice when it is as described.  Fluff with a fork to allow the escape of the steam.  Bring out the tips and check for tenderness.  If the sauce has broken a bit due to being oven-cooked, put the pan back atop a burned and make slurry out of cornstarch and water.  Heat it to a boil and whisk in the slurry and allow it to thicken.  When it’s at the appropriate thickness and there’s no fat floating atop it, lower the flame and allow it to simmer for a few minutes; then, it’s time to serve.

8.      Place a mound of rice atop each serving plate and then ladle a portion of beef tips atop it.  Serve with appropriate vegetables such as buttered peas or green beans and then dust with parsley flakes and place a sprig of parsley alongside each serving. Then, it’s time to present to the diners and enjoy!

This is a wonderful dish and one that’s not seen a great deal anymore which to me is very tragic.  Not only is it economical and cost-effective, it’s delicious and a great meal for a cold night.  Note: you can alter the ingredients to accommodate pork or lamb so be inventive and creative and see what happens.

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

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.

We’ve made it through our first day and I am so excited!  I haven’t been here since last September which seems like a long time ago—five months to be exact.  That’s the nice thing about Stinkbug, he’s very concerned with the amount of time we spend in the saddle and since he’s cool with bringing a few new writers onboard like Chef Fritz and Bea O’Malley, it gives us even more time and what’s more, I think when this cycle has come to an end, someone else will be coming aboard!  I mean, how good can that be?  What’s more, I hope you enjoyed today’s post—it is fun to reminisce on the old days, days that are seldom seen anymore in this country as everyone wants to be a “TV chef.” To me, that’s an unreal world, it’s over and done, it’s “Hollywood.”   Anyhow, 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!

Goldfish

Goldie “Goldfish” McNamara

Cook IV Institutional Chef, CWC, ACF Chefs’ Association of the San Joaquin Valley CA123


This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. In the 1980’s, it was the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24. I’ve had the privilege of having worked in states such as Texas, Arizona, and elsewhere in California but have always returned to Bakersfield.  Currently, I am at one of the five country clubs.

---30---

END Commentary for Monday, February 13, 2012 by Chef Goldie “Goldfish” McNamara.



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 Goldie “Goldfish” McNamara.



Recipe created by Chef Goldie “Goldfish” McNamara on April 02, 1974 in Bakersfield, CA.

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

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                                       
                                                                               
This is #1359 a 20” x 16" original oil painting by Beverly Carrick entitled, “Rodeo R’n’R." 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 VI
                                                                              




PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















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Tags:

Goldie “Goldfish” McNamara, Coffee Shop Favorites, Classic Cooking, Braised Dishes, The Byrds, Beef, Basmati Rice, American Coffee Shop Classics, Food Cost, Homecooking, Home-Cooking,











                                                                                 
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