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Tuesday, February 7, 2012

“Special Menus, Pt. XXXI: ‘Valentine’s Day 2012 Menu, Pt. III—Famous Restaurant Recipes: Stuffed Cornish Game Hens with Sauce Supreme and Roasted Leg of Lamb with Mint Demi-glace’ by Chef James “JT” Tobiason”

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-fourth album—“The Byrds [Box Set]”—was released on October 19, 1990 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 319 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 James “JT” Tobiason

END Commentary 02-08-2012

Copyright © 2012 by MHB Productions

Word Count: 3,078.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, February 08, 2012 by Chef James “JT” Tobiason

SPECIAL MENUS INDEX, PT. XXXI

Special Menus, Pt. XXXI: ‘Valentine’s Day 2012 Menu, Pt. III—Famous Restaurant Recipes: Stuffed Cornish Game Hens with Sauce Supreme and Roasted Leg of Lamb with Mint Demi-glace’ by Chef James “JT” Tobiason



Bakersfield, CA, 02-08-2012 W: Today, we are going to make our entrees which is always a time-consuming ordeal because they must be PERFECT.  Usually, the Executive Chef designs the menus and it’s the responsibility of the Executive Sous Chef or the Sous Chef, depending upon the size of the foodservice establishment, who puts everything into motion with the rest of the kitchen staff.  He breaks down the menus, he delegates authority to whom is to do what, and then he oversees and reports back to the chef how things are going.  If something goes wrong, he or she is responsible and if everything goes well, the chef gets the kudos and the praise.  Sorry, isn’t it?  Still, that’s how it is and today, it’s the workout of the second man or woman on the totem pole of the kitchen as he or she is the person who will prepare the entrees that the customers will dine on.  Most of the time, everything goes very well but occasionally, disasters do happen so it’s important that one pay close attention to what they’re preparing so that nothing goes amiss.  Follow this one single cardinal rule and you will always have success: WATCH the meats! Don’t overcook them or you’ll be done!  For some chefs, there’s no room for failure! Anyhow, this is what we’re going to do today: make the Cornish Game Hens stuffed with a Rice-Fruit Dressing and a Roasted Leg of Lamb with a Mint Demi-glace Sauce.  Please note that the original directions for Espagnole, the basis for the Demi-glace was run in the blog post of 05-19-2011, posted officially the day before at 11:59 P.M., in the third installment of the Kitchen Nobility—the Saucier Series by Stinkbug.  If you want to do the Demi sauce completely from scratch, that’s the first place to go; otherwise, we will begin with the appropriate stock already made.  Of course, you can always substitute beef broth if you don’t have the time to do the whole thing but it is our goal to present to you the COMPLETE way of doing things so you know what it’s like to be a professional, okay?



VALENTINE’S DAY MENU 2012

I.                    Cream of Onion Soup

II.                 Corn Chowder

III.               JT’s Fresh Fruit Plate

IV.              Newport Salad

V.                Stuffed Cornish Game Hens with Sauce Supreme

VI.             Rosemary-encrusted Lamb Leg with Mint Demi-glace

VII.           Potatoes Amandine

VIII.         Rice and Fruit Dressing

IX.              Buttered and Parslied Egg Noodles

X.                Broccoli Normande

XI.              Spaghetti Squash Timbales

XII.           Rice Bread

XIII.         Apricot Muffins

XIV.        Boysenberry Mousse

XV.          Strawberry Parfaits

So, let us commence with our recipe for the Stuffed Cornish Game Hens with Sauce Supreme:

STUFFED CORNISH GAME HENS WITH RICE AND FRUIT STUFFING





Yield:  8 servings / Mis-en-place: 10-12 hours:




Qty.
Measure
Item
Other
Rice and Fruit Stuffing:
7.5
Cups
Water

1
Cup
Diced celery

.5
Cup
Diced pineapple

.5
Cup
Minced maraschino cherries

.5
Cup
Diced cantaloupe

.5
Cup
Raisins

.25
Cup
Sliced toasted almonds

.25
Cup
Toasted coconut

.25
Cup
Diced chives

1
Tablespoon
Kosher salt

.75
Teaspoon
White pepper

1
Tablespoon
Whole thyme

4
Cups
Jasmine rice

Cornish Game Hens:
8
1.25-1.5 #
Cornish game hens

2
Cups
Vegetable oil

Kosher salt and pepper, to taste

1
Tablespoon
Whole thyme

Hungarian paprika

Carrot, onion, and celery scraps

Supreme Sauce:
Game hen gizzards, necks, kidneys

Scrap celery, carrots, and yellow onions

Kosher salt and pepper, to taste

2
Each
Bay leaves

.25
Cup
Drippings

4-2/3
Tablespoons
All-purpose flour

6
Cups
Chicken stock

2
Cups
Half-and-Half

2
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

.5
Cup
Korbel brandy, flamed

1-1/3
Tablespoons
Freshly minced parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Be sure to remove the gizzards, necks, and kidneys from the game hens and rinse underneath cold running water.  Rinse the birds, too, and set aside in a pan covered with plastic wrap in your refrigerator the night before you plan on cooking them. 

2.      Be sure to simmer the game hen innards in a pot of water to which you’ve added plenty of celery, carrot, and yellow onions scraps and the bay leaf.  Season to taste with the kosher salt and pepper and when reduced to about 3-cups, drain and discard the pieces of meat along with the vegetable scraps.  Save the stock in a sanitized container covered with a tight-fitting lid once it’s been cooled to below 45°F.  Refrigerate it overnight with the hens. 

3.      Now, the night before, make the stuffing as it’s important that it be totally COLD before shoving into the birds’ cavities. It is important that the stuffing is completely chilled as warm stuffing can cause a bird to remain within the Danger Zone of between 45°F-to-140°F for longer than it should thereby causing the possibility of foodborne illness—always err on the CORRECT side.  Anyhow, preheat your standard oven to 375°F or your convection oven—fan “on”—to 325°F. Proceed:

4.      Combine the first TWELVE ingredients in a 4-quart oven-proof heavy-duty saucepot equipped with a tight-fitting lid and place over medium-high heat.  When simmering, raise it to a boil and add the rice, stirring for 10-20 seconds.  Be sure to scrape the sides and bottom so that pockets don’t develop and return the liquid to a boil.  Stir again and allow the liquid to reduce to the level of the rice, clamp on the lid, and place inside your preheated oven and cook for 20-25 minutes OR until the rice has absorbed the liquid.

5.      When it has, pull it out of the oven and immediately scoop the hot rice out onto a sheet pan and allow it to cool quickly.  It helps if you place a fan blowing cool air on it as you stir it around here-and-there to allow the steam to escape.  When it’s cooled down, cover it with plastic wrap and refrigerate overnight. 

6.      The next day, bring out the game hens and again, rinse them out to remove any residual blood that may have collected in their inner cavities.  Preheat your standard oven to 400°F or your convection oven—fan “on”—to 350°F. Rub the birds inside and out with vegetable oil and then stuff each one with as much rice filling as you possibly can; the rest, place into a small baking pan sprayed with PAM or some such other food release spray and have ready to insert inside your oven when it’s time to do so. 

7.      Spray a roasting pan with PAM and place each game hen inside it.  Baste with oil again and sprinkle with kosher salt and pepper and thyme.  Sprinkle each one with Hungarian paprika for color and then surround with a bed of vegetable scraps.  Place the birds inside your preheated oven and bake for 20 minutes; afterwards, drop the temperature by 50°F and continue baking.  If they begin to brown too much, cover them with PAM-sprayed foil and continue baking.  Baste with vegetable oil occasionally and continue cooking until the internal temperature of each bird reads 165°F when pierced with the quick-temp thermometer through the thighs.

8.      When the game hens are about 135°F, place the rice that you’ve covered with a lid or PAM-sprayed foil inside the oven on a sheet pan lined with boiling water.  Heat it up so that it will be ready to serve with the hens when they come out.  As this isn’t the principal side dish, you don’t need much, it’s just to make a bed upon which to emplace the hens prior to serving them.

9.      As the game hens are roasting, prepare the sauce.  Use a 1-1.5-quart heavy-duty saucepot placed over a low flame.  Heat the stock you prepared the evening before and add to it the half-and-half and the seasonings—do this in another pot.  Meanwhile, in the first pot, collect the required amount of drippings and add to it the all-purpose flour.  Cook this roux over a medium flame until it’s more-or-less puffed up and smells savory.  Bring the stock/cream mixture to a boil and begin whisking it into the roux, furiously, until a sauce has bubbled up to medium-thickness. 

10.  Continue simmering this sauce over a moderate flame until the hens are done.  If you need to, place it in the top of a Bain Marie or a double-boiler to keep it from scorching.  Heat the brandy in a small skillet until it’s ignited; if it doesn’t ignite by itself, help it with the use of a cigarette lighter.  Either way, allow it to flame up and when it has, pour it into the sauce.  Continue simmering the sauce until it’s somewhat reduced and a medium-thick sauce has formed.  Stir in the parsley flakes.

11.  When the birds are done, remove them from the oven.  Upon four large serving plates, place a dab of rice and place the hens atop it.  Pour the sauce over the tops of each one and sprinkle with additional parsley flakes.  Surround with cooked vegetables and potatoes or rice of choice and prepare to serve.  Be sure to garnish the plates with parsley sprigs and whatever else you might care to use.

Stuffed Cornish Game Hens are always an elegant dish no matter how they’re prepared but this recipe in particular really makes them the center of attention.  Always pay close attention to them while they’re cooking so that they don’t overcook as there’s no repairing them should they.  Keep them basted so that they’re moist and tender and you’ll have marvelous success with this recipe! Enjoy!

Well, there you go: classic Cornish Game Hens recipe for your enjoyment.  Now, we will make our other entrée so if you’re serving eight people, you can pick one or the other and if you’re serving 16, you can make both, just cut the hens in half prior to serving so everyone can get a bit of both.  First, let me give you the formula for the Kosher Salt and Pepper seasoning:

KOSHER SALT AND PEPPER SEASONING





1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes




Method:

1.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for.

Here is our other entrée:

ROAST LEG OF LAMB WITH MINT DEMI-GLACE





Yield:  6-8 servings / Mis-en-place: 48-52 hours:




Qty.
Measure
Item
Other
The Roasted Lamb Loin:
1
4#
RW Boneless Lamb Leg, tied

.5
Cup
Vegetable oil

.125
Cup
Whole rosemary

1
Tablespoon
Lawrey’s seasoned salt

1
Tablespoon
Adolph’s meat tenderizer

1
Tablespoon
Granulated garlic

2
Teaspoons
Lawrey’s seasoned pepper

2
Teaspoons
Whole marjoram

1
Teaspoon
Whole thyme

2
Each
Bay leaves

1
Each
Yellow onion, peeled and chopped

2
Each
Medium carrots, peeled and chopped

2
Each
Ribs celery, chopped

1
Each
Whole leek, trimmed and chopped

1
Bunch
Fresh mint, chopped

1
Quart
Boiling water

2
Cups
Port Sherry




Method:

1.      Mis-en-place: have everything ready with which to work! TWO days before you plan to have dinner, prepare the lamb by slathering it with vegetable oil and then rubbing it with the spices.  Place it in the pan in which you will roast it and add the vegetables, bay leaves, and the mint.  Cover tightly with plastic wrap and allow it to seep in the flavorings for 48 hours.  Turn it around and over-and-upside-down 2-3 times during this flavoring period.

2.      Four hours before dinner is to be served, heat your standard oven to 425°F or your convection oven—fan in the “on” position—to 375°F.  When it’s hot, unwrap the lamb leg and place it within.  Roast for 20 minutes at this temperature and then drop the temp by 75°F.  Continue cooking for another 2-3 hours or until the meat is between 140°F-145°F for rare to medium-rare.  As it cooks, roll it over once or twice to expose all sides to the oven’s heat.  Note: without the bone, it will cook much more quickly than with it still within.

3.      About two hours before the meat is done, add the boiling water and the port sherry to the pan and allow it to cook in the liquid.  Monitor the temperature of the meat and when it’s close to 140°F, watch it closely.  It will continue cooking a bit once it’s removed so generally, most people like their lamb medium-rare to medium so keep a close eye on it. When it’s close to being done, pull it out and allow it to rest on a cutting board with a heat lamp on it.  It needs to rest so that the juices will be distributed equally throughout the meat so DON’T slice it yet.

4.      Now, the basic sauce should have been prepared several days in advance if using an Espagnole Sauce or if you’ve got it on hand, then prepare it while the meat is roasting.  We will begin with the Demi-glace:

(#274) LAMB MINT DEMI-GLACE SAUCE





Yield:  about one quart / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
1
Quart
Espagnole Sauce

1
Quart
Superior Beef, Veal, or Lamb Stock

.5
Cup
Dry-sack sherry

Cornstarch Slurry

Kosher Salt and Pepper, to taste

1
Cup
Mint jelly

.5
Cup
Fresh mint, chopped




Method:

5.      Mis-en-place: have everything ready with which to work! Prepare the Sauce Espagnole four days prior to making this sauce. 

6.      When you make the professional demi-glace, combine the first two ingredients together and reduce by HALF; add the sherry and tighten with a cornstarch slurry to medium-thickness and then simmer for 30-40 minutes over a very low flame for flavor to develop.  Season to taste with kosher salt and pepper and then strain the finished sauce.  Keep warm for use and discard whatever’s left at the end of the night and begin fresh the next day.  This is a superior sauce that can be transformed into a variety of different sauces.  The Sauce Espagnole is the base so if you’re making a beef dish, use BEEF drippings and if making veal or lamb—use VEAL or LAMB drippings to make the basic sauce. Then, add whatever additions you plan on using for the final sauce.  In this case, add the mint jelly and the chopped fresh mint to the sauce and allow it to simmer over a low flame so that flavor develops.  Adjust it if necessary so that it is extremely minty. Strain it prior to serving to remove any bits of mint leaf.

7.      To serve the LAMB: slice the lamb and transfer the meat to either a platter or to individual serving plates.  Douse each serving with some of the Lamb Mint Demi-glace Sauce.  Here’s the finish:

Qty.
Measure
Item
Other
Fresh sprigs of mint

.125
Cup
Freshly minced parsley
Rinsed



8.      Garnish each plate with fresh mint sprigs and sprinkle fresh parsley flakes over-all.  Be sure to accompany with vegetables and potatoes of choice. 

This is a classic preparation of roasted lamb, one that most people love.  If you desire to increase the sweetness of the demi-glace, be sure to add a bit of brown sugar to augment the sweetness of the jelly.  Don’t use too much as when the sauce is allowed to simmer, the flavors will intensify. 

Always cool leftovers down quickly and store in a sanitized container.  My suggestion to you is to use them as quickly as possible and one of the best ways to do so is to make a Lamb Dip, much like a French Dip sandwich, only with lamb instead of beef.  Thin your demi-glace down to the consistency of au jus and there you go: a classic sandwich that everybody can enjoy!

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

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.

I have to say that the album we’re promoting today—the Byrds’ Box Set—is a definite must-have, something you need to go buy at Amazon.com right now.  The Byrds were the classic Los Angeles Folk-turned Acid Rock-turned Country Rock band that blazed a trail for the rest of the bands that would follow including the Flying Burrito Brothers and most definitely, the Eagles.  I love this album and know that you will, too, so by all means heed my advice—all we ask of you, dear readers, is that you 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!   HAVE A GREAT WEDNESDAY! Thank you, Moses, for all your help today!

Thank you!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC

This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California. I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA. I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.

---30---

END Commentary for Wednesday, February 08, 2012 by Chef James “JT” Tobiason.



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 James “JT” Tobiason



Recipe created by Chef James “JT” Tobiason on March 16, 1989 in Monterey, CA.

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This is #1335 a 16” x 20" original oil painting by Beverly Carrick entitled, “Saguaro 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
                                                                              




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Tags:

James “JT” Tobiason, Special Menus, Famous Restaurant Recipes, Poultry, Cornish Game Hens, The Byrds, Good Food, Lamb, Fine-Dining, The Sous Chef, Restaurant Specialties, Gourmet Cooking, Valentine’s Day,










                                                                                

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