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Tuesday, February 14, 2012

“Coffee Shop Favorites, Pt. XII: ‘Rahm Schnitzel—not your typical Veal Cutlet but an Old Coffee Shop Favorite’ 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 thirty-first album—“The Essential Byrds”—was released on April 22, 2003 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 312 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 02-15-2012

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 Wednesday, February 15, 2012 by Chef Goldie “Goldfish” McNamara

COFFEE SHOP FAVORITES, PT. XII

Coffee Shop Favorites, Pt. XII: ‘Rahm Schnitzel—not your typical Veal Cutlet but an Old Coffee Shop Favorite’ by Chef Goldie “Goldfish” McNamara



Bakersfield, CA, 02-15-2012 W: Okay, today is our day before Hump Day spectacular, an exciting but simple recipe that everyone who loves veal can like.  We all know the classic breaded veal cutlet, like one of my colleagues once wrote about, it used to be the SAME meat that was used to make Chicken Fried Steak; beef cutlets or cubed beef steaks.  When the government became concerned with the “truth-in-advertising” situation, restaurants started having to use the real McCoy or face sanctions, fines, and penalties so we adjusted and the veal industry blossomed across the nation.  That was basically good for everyone because when purveyors started having to buy and sell the real thing, they spent a lot of money nailing producers down and before you knew it, the veal industry was big throughout the nation.  There’s nothing wrong with using veal, personally, I do enjoy it if I can overlook the fact that it’s baby animals being slaughtered but in classic French, German and other European cookery, it’s a must.  Too many dishes are based upon its use and even though we can generally substitute chicken or pork in its place, when it’s time to cook classically, we need to use the real item and this recipe is going to do just that!

Rahm Schnitzel is a veal cutlet dusted with seasoned flour and then sautéed in butter and olive oil.  It is seasoned and basted with capers and juice and then hit with white wine.  From there, it is topped with mushrooms and heavy cream and simmered to perfection.  I truly love this dish and know that you will, too, as it is a coffee shop classic from bye-gone days.  Let’s make our seasoned flour first and then we’ll make the veal:

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. Alright, here’s the Rahm Schnitzel:

(#1091) RAHM SCHNITZEL





Yield:  4 servings / Mis-en-place: 10 minutes at most; cooking time: 5 minutes. 




Qty.
Measure
Item
Other
4
6-ounce
Veal cutlets, lightly masticated

Seasoned flour

.25
Cup
Olive oil

Stinkbug seasoning, to taste

.25
Cup
French Colombard white wine

.25
Cup
Melted butter

2
Cups
Chicken broth
HOT
1
Tablespoon
Capers with juice

1
Cup
Sliced button mushrooms
Peeled
.5
Cup
French Colombard

1.5
Cups
Heavy cream

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.125
Cup
Freshly minced parsley flakes
Rinsed
Sprigs fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Note: this is a German-style veal cutlet, one that is simple to make and a pleasure to eat.  Use only the BEST veal available, preferably milk-fed, no more than 3-6 weeks old at most.  Gently pound the meat and then dredge it in seasoned flour; 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.

2.      Place a Sauteuse atop a medium flame and heat it up.  Spray it with PAM or some such other food release spray.  When it’s warm, add the olive oil, heat it up, and add the dusted veal cutlets.  Lightly season with the Stinkbug seasoning and brown the meat.  Don’t heat the pan any hotter than a moderate flame, cook the veal gently, as though it were something very delicate—which is what milk-fed veal is—very delicate as it lacks fat of any kind. 

3.      Add the first measure of French Colombard—Almaden is a good brand just as is Gallo, nowadays.  Allow it to bubble up and to deglaze the pan.  Allow the veal to simmer a moment and when the liquid’s basically reduced to nothing, remove the veal and set aside on a sheet pan lined with paper towels.  Wipe the Sauteuse with a clean cloth and return it to the fire.  Add the butter and heat it up.

4.      When the butter’s sizzling, return the veal to the pan and hit it with the chicken broth.  Allow the broth to come to a boil and then drop the temp.  Add the capers, sliced mushrooms, the second measure of French Colombard, and the heavy cream.  Continue sautéing the veal until a moderately-thick sauce has developed, one that’s fairly light, and check the seasonings.  Readjust as necessary with the salt and black pepper and cook until the meat is fork-tender.  Dust with the parsley flakes and turn the flame OFF.  Allow the meat to sit in the cream sauce for a few minutes and then prepare to serve.

5.      Serve your Rahm Schnitzel with either rice or spaetzle or with pasta sautéed in olive oil.  Place a sprig of parsley alongside each one and serve immediately.  DON’T let your veal sit for any longer than necessary.  This is one that must be done to order as soon as the server is ready to pick it up.  Give yourself no more than five minutes to get it up and out. 

This is a great dish that once was a popular item in coffee shops around the country but nowadays is found either in German or Austrian restaurants or in country clubs and hotels.  Tasty, it makes for a great change from the ordinary and is not like the veal cutlets most people know.

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

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.

Tomorrow is our Hump Day—already! I know!  But it’s a great thing, friends, to see our week zipping by as though it were an old-time seven-day work week when we would be paid under the table by our employers.  Back in the 1970’s, I probably made thousands of dollars off the grid and it was great, all I could say was “too bad” for the IRS but then, then the bastards turned up the heat and there was NO more working off the clock.  It became extremely difficult and I thank President Reagan for that mess, it really hurt me and my family at the time, because I had to declare virtually every penny I received.  Nowadays, it’s difficult to make a dime without someone knowing and at least for chefs, we don’t make very many tips but the foodservers are screwed.  I remember the place I was working back in the 1980’s, Good Lord! The foodservers had to declare all their tip money and if they hid anything under the table, they could get fired.  No one even knows what those days are like anymore because no one is earning any money.  We have to do something and soon, my friends, or our nation will go down the garbage disposal!  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 Wednesday, February 15, 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 October 28, 1984 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                       
                                                                             
                                                                               
This is #1361 an 8” x 10" original oil painting by Beverly Carrick entitled, “Lupine and Horses." 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:

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Tags:

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










                                                                              
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