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Thursday, February 16, 2012

“Coffee Shop Favorites, Pt. XIV: ‘Sauteed Calves Liver with Bacon and Onions—a “MUST” on every Coffee Shop Menu from Coast to Coast’ 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-third and final album—“Live at the Royal Albert Hall”—was released on June 17, 2008 and is a great live album 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! NOTE: there are many more Byrds’ albums that have been released but we’ve only included the ones that can be found. [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. TOMORROW: WE BEGIN THE DOORS!








                                                                                                                                             

Here's the countdown to December 21, 2012: from today, we have 310 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 02-17-2012

Copyright © 2012 by MHB Productions

Word Count: 2,230.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, February 17, 2012 by Chef Goldie “Goldfish” McNamara

COFFEE SHOP FAVORITES, PT. XIV

Coffee Shop Favorites, Pt. XIV: ‘Sauteed Calves Liver with Bacon and Onions—a “MUST” on every Coffee Shop Menu from Coast to Coast’ by Chef Goldie “Goldfish” McNamara



Bakersfield, CA, 02-17-2012 F: Old-time coffee shops were always a crossroads of OLD dishes obviously because they served the foods the community enjoyed eating.  Nowadays, everyone congregates at McDonalds or Burger King in the morning, drinks their coffee and eats their pancakes and discusses the day’s business whereas in the old days, they went to coffee shops where they enjoyed the ambience of servers who spoke to them in English.  We need to recreate those days once again because those were golden times indeed for American foodservice operations whereas now, it’s all about chain restaurants and illegal aliens—oops! There I go: talking about illegals again!  But it’s true! That is who is working at the fast food shams around each and every city on this continent, your kids and mine can no longer find well-paying jobs working as cooks and foodservers while they go to school.  I think this is incredibly tragic and something needs to be done about it this November.  Friends, you need to vote Republican so we can get this socialistic nightmare over and done with.

Okay, caveat emptor: let the buyer beware and all that.  It’s noted at the end of this blog that Stinkbug is not responsible for any comments made by the individual contributors that is for us to say and you to either read or not read.  We really aren’t a political blog anymore as the old one was at Choseit.com but you know what? Back then, they sucked and we sucked whereas now, we are the fastest growing foodservice operation online each and every day and it’s because of you, dear readers! Thank you! Send your friends, neighbors, relatives, family, and your acquaintances to us.  We will treat them right and who knows? One of these days, we’ll have a contest and give away something like a frying pan signed by all of us.  Maybe that’s something to be discussed with Stinkbug?

Today, we are going to make that dish of dishes: calves liver with bacon and sautéed onions.  That is one of the so-called variety meats: liver, kidneys, hearts, brains, and sweetbreads among other things that were so popular with older generations of not only Americans but folks around the world.  This recipe, however, is extremely delicious and is NOT your grandmother’s liver and onions.  By the time we’re done making this dish, you are going to be in love with liver but make sure you buy CALVES’ livers, not regular beef liver which is tougher, tasteless, and disgusting!  Good liver should be dark, red, smell good, and feel like the skin of your hand: NOT slimy.  Sure, there’s blood on the stuff but that is what the liver is—it’s your body’s filter and that of the calves—but it shouldn’t feel slimy, just moist.  Always rinse and dry it for best results and popping it into the freezer to firm it up is a good thing to do once you’ve breaded it. Here’s the recipe:

(#1303) SAUTEED CALVES LIVER WITH BACON AND ONIONS





Yield:  4 servings / Mis-en-place: one hour total prep/cooking time:




Qty.
Measure
Item
Other

The Liver:
1.5-2
#
Calves liver, drained and dried

Seasoned flour
(Recipe Follows):
2
Each
Large AAA eggs

1
Cup
Buttermilk

2
Teaspoons
Lawrey’s seasoned salt

1
Teaspoon
Lawrey’s seasoned pepper

1
Teaspoon
Granulated garlic

Additional seasoned flour

.25
Cup
Bacon fat

.25
Cup
Vegetable oil

.25
Cup
Gallo sherry

.125
Cup
Freshly minced parsley flakes
Rinsed
The Bacon:
12
Slices
Farmer John’s Maple bacon

The Sauteed Onions:
1
Order
Sautéed yellow onions (recipe follows)

The Finish:
Fresh parsley sprigs
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! That means, make the Sauté Butter, the Stinkbug Seasoning, and the Onions before preparing the liver.  Pan the bacon on a sheet pan lined with wax paper which has been sprayed with PAM or some such other food release spray.  Cook it to medium-rare in a preheated 400°F standard oven or in a 350°F convection oven—fan in the “on” position. When it comes out, keep it warm and save the grease for use in other recipes such as green beans sautéed with onions and bacon (which is a great accompaniment for liver and onions).

2.      Rinse the blood off of the liver and pat dry with paper towels as best you can.  This is a difficult thing to do as liver is always bloody but do the best you can.  Dredge the liver in the seasoned flour; set aside.  Beat the eggs in the bowl of an electric mixer equipped with a whip attachment until light and foamy.  Add the buttermilk, salt, pepper, and garlic, and blend well.  Force through a fine-meshed sieve into a bowl: this will remove egg shells and also homogenize the mixture so that it adheres to the dredged liver better. 

3.      Dip the liver pieces in the egg wash and allow them to soak for several minutes; then, return the portions to the seasoned flour and press.  Remove them and transfer them to a sheet pan lined with paper towels and place inside your freezer for 10-15 minutes; meanwhile, heat a couple of large heavy-duty skillets over medium flame.  Spray them with PAM or some such other food release spray and then combine the oil and reserved bacon fat together and divide between the two.  Allow it to heat up to a good sizzle and when it has, bring the liver out and begin cooking the pieces off.  Cook until lightly-browned on both sides and then hit with a couple of tablespoons of Gallo sherry for each batch to deglaze the pan and to add flavor.  Use all of the sherry as you cook the variety meat and dust with parsley flakes so that the cooked meat has the appearance of having herbs on it.

4.      When all the liver pieces have been sautéed, transfer them to a sheet pan and place inside your oven keeping it at the same temp as you did for the bacon.  Quickly finish the liver inside while meanwhile finishing your onions. 

5.      To serve, place equal amounts of cooked liver atop each of four serving plates.  Place three strips of bacon atop each and then top with sautéed onions.  Place a sprig of fresh parsley alongside each and accompany with garlic mashed red potatoes and sautéed green beans with onion and bacon as previously suggested. 

This is a top-notch presentation of liver and onions that is both flavorful and tender.  It is one that every chef should have in his or her repertoire so that when the time is right, it can be prepared. ALWAYS accompany your liver and onions with a bottle of Heinz catsup as this is mandatory whether you like it or not—catsup is essential for certain dishes! 

Here’s the Seasoned Flour formula:

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:

6.      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 sautéed yellow onion recipe:

(#649 A) SAUTÉED YELLOW ONIONS





Yield: 1 serving  / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
1
Quart
Minced yellow onions 

1
Cup
Vegetable oil

.125
Cup
White wine

1
Teaspoon 
Stinkbug seasoning
(Recipe Follows):
1
Each
Lemon wedge

1
Teaspoon
Tabasco sauce

2
Teaspoons 
Worcestershire sauce

2
Teaspoons 
Freshly minced parsley flakes
Rinsed
.25
Cup
Sauté butter
(Recipe Follows):



Method:

7.      Heat the vegetable oil in a skillet and when it’s hot, add onions and sauté until tender.  Add the Tabasco sauce, the Worcestershire sauce, and the Stinkbug seasoning.  Deglaze the pan with the white wine and reduce until the liquid is almost gone.  Squeeze the lemon wedge into the mushrooms taking care to remove any seeds.  Finally, add the sauté butter has melted but hasn’t broken.  Add the parsley and serve it when the sauce is creamy and tasty.  Don’t overcook them or break the sauce! If you do, stir in a pinch of all-purpose flour and reheat. 

This is one of the ways one can sauté onions.  It’s quite good.

Here’s the Sauté Butter recipe:

SAUTÉ BUTTER





1. About 1#:




Qty.
Measure
Item
Other
14
Ounces
Unsalted butter

1
Tablespoon
Freshly minced parsley flakes

1.5
Tablespoon
Minced fresh garlic cloves

1
Pinch
White pepper

1
Tablespoon
Lemon juice

1.5
Tablespoon
Minced shallots

1
Teaspoon
Minced pimientos

1
Tablespoon
Lemon zest




Method:

8.      Combine all ingredients in the bowl of an electric mixer and beat until light and airy using a whip or paddle attachment. 

9.      When it is, blend in the remaining ingredients and mix well.  Be sure to keep well-refrigerated, bringing out only for use.  Never leave out, especially during hot weather.

This is an important addition to any kitchen for use in a variety of sauté dishes as an enrichment and/or flavor enhancement.

Here’s the Stinkbug seasoning:

(#246) STINKBUG’S SEASONING





1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes




Method:

10. Combine all ingredients together in the bowl of an electric mixer and mix together well. Store in an airtight, DRY container.

This is a wonderful multi-purpose seasoning that can be used with most foods.

There you go, a great recipe!  

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

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.

Awesome, my friends, awesome, we’ve covered a lot of things this week and still have two days to go.  It’s hard to imagine what I will be coming up with as I am pushing it pretty hard now seeing as how I am restricted from doing either breakfast dishes or sandwiches and burgers!  But that is because of the category system that Chef Stinkbug has set up here at the Elemental News of the Day and whatever he wants…I’m fine with!  But, two more recipes for two more days can’t be all that difficult, I will find something with which to excite your taste buds.  I may have to go eat in a couple of Bakersfield’s remaining coffee shops to see what the heck is on their menus that hasn’t been done here at the END yet.  We have more than 450 blog posts online NOW and we keep track of every single recipe done by any of us so we don’t repeat them over and over.  When you have 15-16 different chefs working together on a project such as this one, we could duplicate each and every dish that many times over.  Also, if any of you have any requests or ideas, you can always leave some comments for us!  We want your comments, friends, because it’s what blogs are made for, interaction with the readers.  We have tons of hits but lack comments so please tell me—do we suck that much? I want to know so please tell me!   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 Friday, February 17, 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 25, 1978 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 #1363 a 36” x 48" original oil painting by Beverly Carrick entitled, “Desert Rains." 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
                                                                                




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