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Wednesday, February 15, 2012

“Coffee Shop Favorites, Pt. XIII: ‘Deep-Fried Shrimp—one of the Best Coffee Shop Dishes ever made; the Difference Here is that it’s made by YOU’ 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-second album—“There is a Season”—was released on September 16, 2006 and is a great 4-CD Box Set that is definitely worth looking into.  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 311 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 02-16-2012

Copyright © 2012 by MHB Productions

Word Count: 1,674.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, February 16, 2012 by Chef Goldie “Goldfish” McNamara

COFFEE SHOP FAVORITES, PT. XIII

Coffee Shop Favorites, Pt. XIII: ‘Deep-Fried Shrimp—one of the Best Coffee Shop Dishes ever made; the Difference Here is that it’s made by YOU’ by Chef Goldie “Goldfish” McNamara



Bakersfield, CA, 02-16-2012 Th: Today, we are going to come back and do something at the other end of the spectrum from what we did yesterday, the Rahm Schnitzel;—Deep-Fried Shrimp.  Everyone loves this dish unless, of course, they have an allergy to shellfish which is a terrible thing to have because it deprives one of one of life’s greatest joys: eating shrimp, crab, and lobster!  Making this dish is not troublesome at all, it just takes a bit of work and the most important component of it after the prawns is the Panko bread crumbs which are much easier to find nowadays then they were over a decade ago.  Panko is Japanese bread crumbs, from what kind of bread exactly, I have no idea because like everyone else, I had no idea that the Japanese ate bread.  Nevertheless, they do have it because the crumbs are definitive proof of its existence!  Anyhow, this dish is truly among the best coffee shop dishes ever and when made from scratch instead of coming out of a box located in the freezer, it takes on a wonderfully delicious new life of its own.

The thing you want to do is to go out and locate 12-15 prawns; this means there’s 12-15 shrimp per pound which is pretty good size.  Most of the time, you find smaller ones at the supermarket so you may need to ask your butcher or find a sympathetic fishmonger somewhere in your town.  If you live along one of the nation’s coastlines, the task is infinitely easier whereas if you live in the heartland, you may need to find an online purveyor.  Generally, though, grocers will carry the products their customers want and if you can find FRESH shrimp, by all means, pay the money and buy them because the flavor of fresh and NOT frozen shrimp is amazing, it’s impossible to describe just how good they are.  I was never a cheap date as a young twenty-something professional girl so I always made my dates work hard to have my company.  If I wanted lobster or shrimp, I ordered it and watched them cry but when I was a young lady, I was hot, sexy, and fun to be around so I got what I wanted! Okay, let’s do it:

(#1302) DEEP-FRIED SHRIMP





Yield:  4 servings / Mis-en-place: :




Qty.
Measure
Item
Other
The Shrimp:
28
Each
12-15 prawns, peeled and deveined; tails left

Vegetable oil

2
Teaspoons
Lawrey’s seasoned salt

2
Teaspoons
Granulated garlic

1
Teaspoon
Lawrey’s seasoned pepper

Panko Breading:
1.5
Cups
All-purpose flour

1.5
Cups
Buttermilk

3
Cups
Panko Japanese bread crumbs

1
Tablespoon
Dried parsley flakes

2
Teaspoons
Lawrey’s seasoned salt

1
Teaspoon
Lawrey’s seasoned pepper

1
Teaspoon
Granulated garlic

1
Teaspoon
Granulated onion

1
Teaspoon
Whole thyme

The Finish:
1
Batch
Cocktail Sauce #1

1
Quart
Shredded Napa cabbage

4
Each
Lemon crowns

Spanish paprika

Parsley flakes
Rinsed
1
Cup
Broken Glass Garnish

Fresh parsley sprigs
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Prepare the shrimp and place them in a bowl.  Combine the vegetable oil with the spices and herbs and pour over them, mixing well.  Allow them to marinate overnight in the refrigerator.  Prepare the Cocktail Sauce the night before so that maximum flavor can develop.

2.      Mis-en-place: Bowl #1: all-purpose flour.  Bowl #2: buttermilk. Bowl #3: the Panko bread crumbs combined with the seasonings.

3.      Breading procedure: the next day, dust the shrimp in the flour and shake off excess and then plunge into the buttermilk.  Allow it to soak for several minutes and then remove, allowing excess to drain off, and place in the seasoned Panko bread crumbs. Press lightly on both sides and then transfer to a sheet pan lined with wax paper and refrigerate or freeze for 20 minutes.

4.      Meanwhile, heat a deep-fat fryer to 350°F and have ready.  Prepare the garnishes: take two lemons and using a zigzag cut, cut them into crowns. Open them up, remove the seeds and dust with paprika and parsley flakes and return to the refrigerator.  Prepare the Broken Glass Garnish and have ready and likewise, the Napa cabbage.  Note: the best accompaniment for deep-fried shrimp is French fries so make some fresh ones. 

5.      When the oil’s hot and the shrimp are firm, deep-fry them until golden-brown.  Remove them and allow the residual oil to drain off. Place 7 to an order atop a bed of shredded Napa cabbage at the six o’clock position and French Fries at the 2 o’clock position.  Place a ramekin of cocktail sauce and a lemon crown at the 10 o’clock position.  Sprinkle Broken Glass Garnish around the perimeter of the plates and accompany each with a fresh sprig of parsley.  Serve!

This is one of the all-time great coffee shop dishes but the difference is, these are FRESH or at least “fresh-made” by you instead of coming out of the freezer in a box.  Always do your best work when making shrimp and keep a close eye upon them during the cooking process.  Everyone loves deep-fried shrimp so always make them great! 

Here’s the Cocktail Sauce recipe:

(#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.

Here’s the Broken Glass Garnish:

BROKEN GLASS GARNISH





Yield: about 1 cup / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
.25
Cup
3/16” square-cut carrots
Rinsed
.25
Cup
3/16” square-cut red cabbage
Rinsed
.25
Cup
3/16” square celery
Rinsed
.25
Cup
3/16” square cut red bell pepper
Rinsed



Method:

1.      Rinse cabbage well, and then toss all ingreds together. Let them dry a little bit at room temp then keep on the cold line. I will tell you when to utilize this garnish which is a very attractive one; it reminds me of the stars in the heavens.

This is a very important garnish that you will use on all sorts of things so keep it available at all 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.

Today is HUMP DAY and I’m excited as that leaves us but three more days to go and then: I’m out of here!  I know, I shouldn’t be so happy about it but I want you to understand that it does take a lot of work to break recipes down, to test them to assure they’re top-quality, and to eat what we’ve made which is the best part.  At the test kitchen out here in Oildale, we begin the day by drinking Bloody Mary’s for breakfast and then we go into the kitchen and go to work.  Sometimes, some of these recipes haven’t been done in more than 2-3 decades as not all of us are still doing jobs in which we are making these dishes.  I mean, some things, you never forget, but the beauty of the situation is that we can take old dishes and improve upon them with newer ingredients and methods and then share them with you.  Besides, we urge each and every one of you out there in the world to leave comments so that we can have a dialogue because what we have here is a long-term relationship of sorts.  It’s almost like a marriage because we love you and you love us and around goes the world! Cooking is almost as intimate as making love with a cherished lover so never doubt that we don’t have your best culinary interests at heart.  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 Thursday, February 16, 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 August 19, 1985 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                 
                                                                              
This is #1362 an 11” x 14" original oil painting by Beverly Carrick entitled, “Kern Canyon." 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:

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