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Monday, March 26, 2012

“Pasta Specialties, Pt. XII: ‘The One-and-Only Mediterranean Chicken Pasta with Peppers—modern Italian Cookery at its Best’ by Chef Gervais Krinkelmeier”



As with the past twelve days, we’ve been presenting the Doors to you for your listening enjoyment and now that we’ve completed their official albums, we enter the realm of the long-lost live treasure trove of albums that was always said not to exist when suddenly, they started coming out!  Their THIRTY-SEVENTH album—“The Future starts here—the Essential Doors Album”—was released in 2008 and was another great retrospective best of album by one of rock’s greatest bands ever! You’ll definitely want to buy this one NOW!  [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 271 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 Gervais Krinkelmeier

END Commentary 03-27-2012

Copyright © 2012 by MHB Productions

Word Count: 2,518.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, March 27, 2012 by Chef Gervais Krinkelmeier

PASTA SPECIALTIES, PT. XII


 Pasta Specialties, Pt. XII: ‘The One-and-Only Mediterranean Chicken Pasta with Peppers—modern Italian Cookery at its Best’ by Chef Gervais Krinkelmeier



Bakersfield, CA, 03-27-2012 T: Yesterday was a darned good recipe to lead off with but today, the one I have for you is even better—if more involved—but will leave you and your guests or diners speechless with delight!  The beautiful thing about pasta is that it can be transformed into literally anything the chef wants to do and like everything else in today’s modern kitchen is open to a vast array of recipes, ideas, and interpretations which makes it the wildcard in any foodservice operation.  It can be transformed into virtually anything and no longer is just the property of either Oriental or Italian cuisines but of world cuisines.  Our recipe for today is basically an Italian creation but is also a Mediterranean dish, too, meaning that the influences involved in its formulation are much more disparate rather than restricted to Italy.  Italy is, of course, part of the greater Mediterranean network of cuisines and like France has become home to many more than just the native cooking styles.  I think you will find this dish to be extremely tasty and one that your guests, friends, or neighbors will enjoy.

Penne pasta is the one we’ll be using today and it’s versatile, can be paired with anything and shine.  It has the ability to hold whatever flavor is combined with it and can stand alone either on the plate or in a bowl.  The addition to this dish is that it’s served with pita bread, which is more an Arabic-Greek creation than Italian and is what makes it work.  In addition to the basic recipe, we are including the recipes for Seasoned Flour, Stinkbug Seasoning, Broken Glass Garnish, Sauté Butter, and whatever else is necessary to make it work.  This one is one you’ll want to keep forever so let’s do it:

(#1325) MEDITERRANEAN CHICKEN PASTA WITH PEPPERS





Yield:  4 servings  / Mis-en-place: 24-48 hours marinating time / 20 minutes prep time:




Qty.
Measure
Item
Other
20
Ounces
Boneless chicken breast strips

2
Cups
Lemon pepper marinade
See below
2
Cups
Seasoned flour

5/8
Cup
Olive oil

1
Cup
Diced green bell peppers (stemmed, seeded, and de-ribbed); blanched
1
Cup
Diced red bell peppers (same as above)
Blanched
1
Cup
Diced orange bell peppers (same as above)
Blanched
1
Cup
Diced yellow bell peppers (same as above)
Blanched
.5
Cup
Diced yellow onions
Blanched
1
Tablespoon
Minced garlic

1
Cup
Gallo sherry

2
Tablespoons
Fresh minced oregano

2
Cups
Fresh spinach leaves, rinsed
Packed
2
Cups
Chicken stock
Hot
2 +
Teaspoons
Stinkbug seasoning

1.5
Cups
Diced roma tomatoes (seeded and cored)

.5-.75
Cup
Sauté butter

24
Ounces
Cooked penne pasta
See below
4
Each
Whole wheat pita bread

24
Each
Kalamata olives

1
Cup
Cubed feta cheese

3/16
Cup
Minced fresh parsley flakes

Hungarian paprika

4
Each
Mint sprigs
Rinsed
4
Each
Orange moons

1
Cup
Broken Glass garnish
See below



Method:

1.      Mis-en-place: have everything ready with which to work! First of all, prepare the lemon-pepper marinade by preparing the following recipe:

(#225) LEMON-PEPPER MARINADE





Yield:  about 3 cups / Mis-en-place: 4-5 minutes:




Qty.
Measure
Item
Other
1
Cup
Lemon juice

1
Cup
Vegetable oil

5/8
Cup
Frontier Peppermill 3-pepper seasoning

3/8
Cup
Lemon zest

3/8
Cup
Poultry seasoning

1-1/3
Tablespoons
Kosher salt

1
Tablespoon
Freshly minced parsley
Rinsed
.5
Cup
Best Foods’ mayonnaise




Method:

2.      Mis-en-place: have everything ready with which to work! Combine everything with the use of an electric mixer equipped with a whip attachment.  Blend well, taking care to scrape the sides, and transfer into a sanitized container equipped with a tight-fitting lid.  Refrigerate and be sure to use within 5-7 days.

This mixture is good for marinating chicken skewers prior to roasting them as it instills marvelous flavor into the cooked product.

3.      When you’ve prepared it, set it aside for a moment.  Take the raw chicken breasts and cut them into strips. Rinse them underneath cold running water and then pat them dry.  Place them into the marinade and keep there—refrigerated—for 24-to-48 hours.  Then, when it’s time to cook, drain the chicken and discard the marinade.

4.      Prepare the seasoned flour:

(#232) 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:

5.      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.  Have it ready for when it’s time to cook.

6.      Next, prepare the vegetables one-by-one in simmering, salted water.   Always have an ice bath close at hand because the moment they come out of the water—when they’re al dente-tender—they need to be plunged into cold water to retard any further cooking. 

a.      Bell peppers: remove the stems and then remove the seeds.  Cut the ribs from the inside and then with the use of a very sharp paring knife, slice off the whitish part that lines the inside of the pepper exposing the raw color of each one.  Discard the trim and dice these into small cubes, about 1” by 1”.  Blanch them in simmering salted water for no more than 60 seconds; but, it will probably take less time than that.  Plunge into ice water and discard the cooking liquid.

b.      Yellow onions: peel and remove the root end.  This makes it easier for them to be separated.  Dice and simmer for no more than 30-to-40 seconds and plunge them into ice water once you’ve drained them. 

7.      Prepare the Stinkbug Seasoning blend:

(#226) 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:

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

9.      Prepare the Sauté Butter:

 (#219) SAUTÉ BUTTER





1. About 1# / Mis-en-place: 10 minutes. 




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:

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

11. 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. Prepare the pasta:

(#1055) DRY PASTA COOKING PROCEDURES  





Yield:  for ONE pound / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
2
Quarts
Boiling water

1
Tablespoon
Kosher salt

.75
#
Barilla-brand penne pasta

1.5
Teaspoons
Olive oil

For Seasoning Pasta AFTER Blanching:
1
Tablespoon
Olive oil

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.25
Teaspoon
Granulated garlic




Method:

12. Mis-en-place: have everything ready with which to work!

13. Bring water to a boil and add salt and oil.

14. Add the pasta and boil for 6-8 minutes or until it’s JUST past the “crisp” stage; DON’T overcook!

15. Immediately drain well and place on a sheet tray in one layer to cool.  Don’t rinse it!

16. Drizzle with the remaining olive oil and season with the spices.  Toss gently by hand, being careful to NOT tear or break the pasta, until coated with the olive oil. 

17. When thoroughly cooled, cover and store in a sanitized, airtight container in the refrigerator until called for.

This is a never-fail formula for creating perfect pasta from dry. Finally, prepare the Broken Glass Garnish by doing the following:

(#1305) 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:

18. 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.

Final Preparation:

19. When it’s time to cook the dish, remove the chicken from the marinade and rinse it gently under cold running water just to remove excess marinade.  Dust the chicken pieces in the seasoned flour and set aside for the time-being.  Heat a large skillet or sautoir over a medium flame and add the olive oil to it.  When hot, add the chicken pieces and quickly cook, tossing them about the pan, and stirring with a wooden fork or spoon. 

20. When half-way cooked, add the bell peppers, onions, and garlic. Continue cooking and when the meat shows signs of being cooked and the vegetables are glistening, add the wine and raise the heat.  Quickly deglaze the pan, tossing everything about and then add the oregano, the chicken stock, the spinach, and the tomatoes and quickly reduce to a medium pan sauce. 

21. Reduce the spinach in volume, season to taste with the multi-purpose Stinkbug seasoning and the tomatoes, and then when the sauce has thickened considerably, blend in the Sauté Butter until you’ve formed a buttery pan sauce. Add the pasta and toss everything about to coat it in the sauce.  Lower the heat and allow it to gently simmer over a very low flame. 

22. Heat the pita bread in the microwave or in a hot oven (standard 450°F or a convection—fan in the “on” position—to 400°F).  Then, remove the bread, cut it in half, and place two halves in four pasta bowls, one-half on both the right and left sides at the 3 o’clock and the 9 o’clock positions. 

23. Using tongs—pick up mounds of pasta and vegetables and divide between each of the four bowls.  Then, pick up the chicken and distribute it evenly across the top of each.  Top with the olives, the cheese, and parsley flakes.  Shake a few shakes of paprika atop each.  Place an orange moon—cut to the center so that it can be fanned open across the top and then plant a sprig of fresh mint right in the center of each.  Sprinkle the Broken Glass garnish around the outer perimeter of each bowl and then place upon a doily-lined serving plate and transport to the table. 

This is an amazing, tasty dish that most everyone loves.  It takes some preparation time but in a foodservice operation, everything is more-or-less always on hand.  The idea is that you can prepare restaurant-quality dishes at home or at your own foodservice operation and this is a classic—albeit modern—dish that goes over well and is a good way to move different items that you might have on hand in your icebox.  This is—an essence—what good cookery is all about: being able to combine leftover bits and pieces with fresh ingredients and presenting a beautiful dish that people will open up their wallets for.  This dish is an excellent example of just such a dish!

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

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.

These pasta dishes are a bit time-consuming, I know, but it’s totally different now than it was in the old days.  Way back—in the 1970’s and before—things were just tossed together, slapped onto a plate, and sent out with the foodservers with nary a thought as to how they looked to the customers.  We worried more about the meat and fish entrees while the side dishes, pastas, and all other items took second, third, or fourth place.  Vegetables were overcooked, looked anemic, lacked color, and tasted like crap and everyone more or less accepted things as they were.  Nowadays, a great deal of time, effort, and conscience goes into preparing things with attention paid to every minute detail so that when a dish comes from the kitchen, it smells good, looks good, and tastes great.  Yes, it takes a great deal more work to do this but the end results are what count because happy customers will pay more for their food and tip the servers, busboys, and bar personnel very well when they’re pleased with the finished product.  I think back in the day, people were just happy they got their food in time and didn’t complain whereas nowadays, everyone is a critic.           

 Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the DOORS and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thanks, my friends!

Gervais

Gervais Krinkelmeier
ACF, CEC, American Bakers’ Association, the Bread Bakers’ Guild of America, Professional Chef and Baker for 45 years.


This is me back in 1981 at a Chefs de Cuisine dinner in Los Angeles, California, at the Century Plaza Hotel. I was among the chefs who worked the dinner and it was there that I met Stinkbug, my good friend. We later worked together in Washington State in the Puget Sound area, primarily Mukilteo. I began my career in 1972 in Culver City, California but presently make my home in Frazier Park, California.

---30---

The END Commentary for Tuesday, March 27, 2012 by Chef Gervais Krinkelmeier



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 Gervais Krinkelmeier

.



Recipe created by Chef Gervais Krinkelmeier on September 18, 1999 in Seattle, WA.

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This is #1402 a 16” x 20" original oil painting by Beverly Carrick entitled, “The Kern River at Coffee Road.’" 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!

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