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Monday, February 13, 2012

“Coffee Shop Favorites, Pt. XI: ‘Classic Beef Stroganoff with Egg Noodles—another Unforgettable Coffee Shop Delight’ 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 thirtieth album—“The Pre-Flyte Sessions”—was released on November 19, 2001 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.




HAPPY VALENTINE’S DAY 2012

                                                                        
Here's the countdown to December 21, 2012: from today, we have 313 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 Goldie “Goldfish” McNamara

END Commentary 02-14-2012

Copyright © 2012 by MHB Productions

Word Count: 1,750.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, February 14, 2012 by Chef Goldie “Goldfish” McNamara

COFFEE SHOP FAVORITES, PT. XI

Coffee Shop Favorites, Pt. XI: ‘Classic Beef Stroganoff with Egg Noodles—another Unforgettable Coffee Shop Delight’ by Chef Goldie “Goldfish” McNamara



Bakersfield, CA, 02-14-2012 T: Here it is, Day Two, and we’re back to do another beef dish.  I have to apologize for this, usually we do different things but that is how my blogs for the week ended up being prepared.  But first, I have to wish all of you Happy Valentine’s Day, I hope that you’re working hard at preparing JT’s holiday menu from the past week, I know he worked very hard at putting together a menu that would both wow and excite you, especially the desserts.  I love strawberry parfaits—they’re among my most favorite desserts.  The boysenberry mousse looked really good; too, I hope you enjoyed his Special Menu!  I also want to send my love to my husband, El Chilote, also one of the END authors here and wish him a very happy Valentine’s Day.  He sure beats the hell out of my first husband, El Chirote, who banged every woman (and some feminine-appearing guys) at all of the restaurants in which he worked.  Last I heard, he was suffering with health issues—serves the bastard right!

I know, I know, I have to leave the past behind and that’s what I’m going to do but it’s difficult being a female chef because like it or not—it’s still a man’s world in the foodservice industry.  Yes, we’ve made strides and marched ahead but some things never change and as long as there are hordes of young, eager women and middle-aged, drunken chefs roaming the halls of the kitchens, a man will do what a man is going to do: sleep with as many of them as he can.  Santanamos, however, is a dream come true and he and I have had a very long and happy life and I want him to know that I love him very much!  Happy Valentine’s Day, honey!

Today, we shall make Beef Stroganoff, another dish like yesterdays, a braised beef dish.  This one however is flavored with beer and vodka and has sour cream in it to give it its distinctive flavor.  Also, the nutmeg and the dill weed are integral parts of the dish as without any of them; it’s just braised beef tips like yesterdays.  But you see, the idea is you can take the SAME ingredients pretty much and by adding a couple of new ones, you’re able to transform the dish completely thereby making something new.  The guests are pleased with the variations and you’re happy because you’re moving out leftover products that need to be moved.  All in all, a GOOD thing! Note: on 10-10-2011, Chef Pedro Munoz ran a similar Stroganoff recipe which you can check out to see what you think.  There are only so many different ways one can prepare the dish.  But it’s always good to observe variations! 

(#1057) BEEF STROGANOFF WITH EGG NOODLES





Yield:  4 servings / Mis-en-place: 12-16 hours:




Qty.
Measure
Item
Other
2.5
#
Julienned filet mignon, New York, or top

1
12-ounce
Michelob beer

Seasoned flour

.5
Cup
Beef drippings or vegetable oil

.75
Cup
Diced red onions

.75
Cup
Diced celery

1.5
Teaspoons
Kosher salt

.25
Teaspoon
White pepper

1.25
Teaspoons
Ground nutmeg

.5
Teaspoon
Ground cardamom

.25
Teaspoon
Whole Dillweed

1.5
Teaspoons
Minced garlic

.75
Cup
All-purpose flour

1
Cup
Michelob beer (reserved marinade)

.5
Cup
Chenin blanc

3
Cups
Sliced mushrooms

1
Quart
Beef stock
Hot
2
Cups
Chicken stock
Hot
2
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

1
Each
Bay leaf

1
Cup
Sour cream

.125
Cup
Absolut vodka, flamed

The Close:
24
Ounces
Cooked egg noodles (oiled and seasoned)

.125
Cup
Freshly minced parsley flakes
Rinsed
Fresh sprigs of parsley




Method:

1.      Mis-en-place: have everything ready with which to work!  Trim the leftover beef trim of all fat, silver, and gristle.  Place in a sanitized dish with a tight-fitting lid and cover with the Michelob beer.  Refrigerate overnight and the next day, prepare to cook. 

2.      Place a sautoir on the stove over a medium flame and add the beef drippings or melted butter after spraying it thoroughly with PAM or some such other food release spray.  Preheat your standard oven to 375°F or your convection oven—fan “on”—to 325°F.  When the fat’s hot, add the meat after draining and reserving the marinade and then having dusted it with the seasoned flour along with the celery and onions.  Brown the mixture as quickly as possible over a moderate flame.  Add the seasonings and blend well.

3.       When the meat’s browned and the veggies are tender, add the additional flour and quickly mix it to blend well.  Add the reserved beer-marinade mixture and the Chenin Blanc and allow it to thicken the mixture.  Cook, stirring carefully, so as to not tear up the meat.  Add the mushrooms. Have the beef and chicken stocks boiling on the stove and pour them in, taking care not to get hit in the face with the blast of upward-rising steam.  Continue cooking until a pan sauce of moderate thickness has formed and then clamp on the lid and place on the middle oven rack.  Cook for 20-30 minutes or until the meat’s tender. 

4.      Pull the sautoir out of the oven and remove the lid.  Check the mixture for thickness and flavor.  If there’s a lot of oil floating at the top—no problem, return it to the stovetop over a moderate flame.  Combine some cornstarch and cold water together to form slurry.  Whisk it into the simmering mixture to thicken it to taste.  Again, check and readjust the flavorings.  When appropriately thick, stir in the sour cream and blend well.  Finally, heat the vodka in a small skillet and ignite it with a match or cigarette lighter and whisk it in, too.  Allow the mixture to simmer over a very low flame until well-blended.  Don’t get the heat too high as it will cause the sour cream to separate—this is UNATTRACTIVE.

5.      Heat the cooked egg noodles in the microwave oven until good and hot.  Then, using tongs or a fork, place 6-ounce portions on each of four serving plates.  Top each mound with plenty of sauce and meat, garnish with parsley flakes, accompany with a vegetable of choice and a parsley sprig and serve.

This is a classic version of Beef Stroganoff which can be made in a variety of ways as long as it has beef and sour cream.  It’s a great way to rid one’s kitchen of excess steak-trim leftover from cutting one’s steaks.  Always find ways to utilize leftovers so as to maximize profits and eliminate unnecessary losses.  This dish is always a winner!

Here’s the Seasoned Flour recipe again for your convenience:

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.

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

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.

Day Number Two has come and gone and we’ve but five days left!  I am always amazed at how fast time flies when one is either busy, having fun, or both.  Here at the Elemental News of the Day, we always have fun, especially here in Bakersfield at the Corporate Offices located in Oildale, CA.  Smokehouse is always bringing us beer whenever he goes out to run errands, wash the parking lot, or clean our cars and sometimes, it’s hard to get work done when one’s intoxicated!  Having been in the business for many years, however, has made me immune to the effects of the alcohol as being in a test kitchen is as stressful as being in a professional one.  It’s horribly hot, there’s no time to sit down and enjoy one’s lunch or take a break and Stinkbug is always hovering around demanding perfection!  I envy the colleagues who live elsewhere and submit their blogs to Moses Scharbug III to check out.  Yes, Stinkbug may be the main editor but Moses does the work.  Stinky spends his time in the kitchen monitoring progress and staying drunk.  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 Tuesday, February 14, 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 September 11, 1978 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                                                                                                        
This is #1360 a 24” x 20" original oil painting by Beverly Carrick entitled, “A Boom that’s Bust." 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.















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.





                                                                                     


                                                                             
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Tags:

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










                                                                                   
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