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Tuesday, March 27, 2012

“Pasta Specialties, Pt. XIII: ‘Alaskan King Crab Fettuccine in a Delicious Parmesan-Garlic Cream Sauce—a Little Bit of Heaven in your Home or Restaurant’ 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-EIGHTH album—“The Doors: Vinyl Box Set”—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 270 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 03-28-2012

Copyright © 2012 by MHB Productions

Word Count: 2,285.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, March 28, 2012 by Chef Gervais Krinkelmeier

PASTA SPECIALTIES, PT. XIII


 Pasta Specialties, Pt. XIII: ‘Alaskan King Crab Fettuccine in a Delicious Parmesan-Garlic Cream Sauce—a Little Bit of Heaven in your Home or Restaurant’ by Chef Gervais Krinkelmeier



Bakersfield, CA, 03-28-2012 W: Good morning on this lovely Wednesday here in Kern County, we’ve been having a rather good time with our weather.  Maybe the Global Warming folks have something that we should all pay attention to because nowhere near is our weather what it used to be.  Granted, I didn’t grow up here but I’m told that back in the day, the temperatures really dropped and fog rolled in to the point that one couldn’t see their hand in front of their face.  I blame some of that on the loss of agriculture around here due to no water, you know, the minnows up in the Sacramento River Delta that need to be protected which has been the ruin of our agricultural system here in California that supplied the world with its food in the past.  Being a chef makes one very much in tune with the products used by the foodservice industry and I am a bit amiss to see the loss of so much produce that is now imported from foreign nations that don’t have the standards we do.  It seems that incidents of foodborne illness continually go up and people sicken and die due to the fact that their lettuce or other produce made them ill.  It doesn’t happen as much during the colder months but in the warmer ones, all hell breaks loose, items are recalled, and people become ill.  I wish Sacramento would allow us to reestablish our agricultural system here and give the valley and the state jobs.  Just think of all the jobs that could be created if we could reopen our farms and oilfields.  It is a travesty that no one cares about their constituents anymore. 

We’re not here to discuss my political views, however, but I am a member of the Libertarian Party, one of those fringe parties but it meshes with my beliefs and who knows? Maybe we’ll have a chance one day to make our views known, accepted, and become a viable third party in a two-party system?  Today, we are going to continue on with our series on pasta dishes and the one I am presenting to you today is one of my more favorite creations, Alaskan King Crab Fettuccine, a beautiful dish and a fabulous way to get the rest of a king crab out of your walk-in or home refrigerator.  If there’s one thing we never want is for a fresh crab to linger too long within our homes because its juices always have a way of getting out of the box, pan, or container and down beneath the vegetable drawers where if not cleaned up immediately, causes a major stench that is practically irremovable.  I remember my mom having to scrub the icebox at home, the sink, the floor, and the space in between the fridge and the wall to rid the home of a God-awful odor that permeated it.  But! But, there’s no reason as to why we shouldn’t eat king crab, it’s one of life’s greatest pleasures and when combined in a creamy pasta with parmesan cheese and garlic, is almost indescribably delicious!  Once you’ve prepared this recipe, you will be a fan for the rest of your life!

(#1346) ALASKAN KING CRAB LEG FETTUCCINE (in a Rich Garlic-Parmesan Cheese Sauce)





Yield:  4 servings / Mis-en-place: about 35 minutes:




Qty.
Measure
Item
Other
.5
Cup
Melted butter

.25
Cup
Vegetable oil

1.5
#
King crab meat, legs and claws

8
Ounces
Bay shrimp (fresh, if possible)

1
Cup
Sliced button mushrooms
Peeled
2
Cups
Chardonnay

2
Cups
Fish stock

1-1/3
Tablespoons
Fresh basil, chopped

3
Cups
Heavy cream

Kosher salt and pepper, to taste

1
Tablespoon
Freshly minced garlic

4
Ounces
Sauté butter

.5
Cup
Shredded parmesan cheese (fresh)

24
Ounces
Barilla-brand fettuccine
See below
.125
Cup
Freshly minced parsley
Rinsed
Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work.  Prepare the pasta as directed below in “Dry Pasta Cooking Procedures”; have ready.

2.      Using a large, heavy-duty sauté pan, heat the butter and the oil together over a medium flame and when warm, add the crab meat, and the mushrooms.  Sauté lightly until tender.

3.      Add the white wine and reduce it to almost nothing and then add the stock and quickly reduce it, too.  Pour in the heavy cream along with the bay shrimp and reduce it to a medium-thick sauce.  Add the seasonings and stir in the sauté butter for enrichment purposes.  Add half of the parmesan cheese and the blanched fettuccine.  Continue cooking until a thickened pan sauce has formed, everything is incorporated, and the dish looks tasty and attractive. 

4.      Place the king crab leg portions still in the shell into a steamer and steam for 3-4 minutes or until the shells have become a bright red and the meat tender.  Bring them out, allow them to drain and keep warm for the moment. 

5.      Divide the contents between four pasta bowls.  Using tongs, lift the pasta out of the cooking pot and place equal mounds in four bowls.  Top each with equal amounts of steamed crab legs for the main garnish.  Top each bowl with the rest of the parmesan cheese, parsley flakes, and then sprinkle with Hungarian paprika for color.  Serve and enjoy.

This is the procedure for cooking dry fettuccine:

(#1055) DRY PASTA COOKING PROCEDURES  





Yield:  for 1.5 pounds / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
2
Quarts
Boiling water

1
Tablespoon
Kosher salt

.75
#
Barilla-brand fettuccine 

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:

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

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

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

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

10. 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. 

11. 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.



This is one of the best presentations for crab legs when they’re in season and when combined with heavy cream, garlic, parmesan and other herbs and spices take on a life all their own.  This has always been an extremely popular dish in any coastal town, especially in Washington State when the crab first comes in.  The diners stand in long lines outside the doors to most restaurants waiting for their opportunity to taste the first succulent bite.

Here’s the recipe for making Fish Stock:

(#217) FISH STOCK





Yield:  about one quart / Mis-en-place: 1-1.5 hours:




Qty.
Measure
Item
Other
2
#
Fish trim, skeletons, heads, tails, etc

2
Quarts
Water

2
Quarts
Chardonnay 

1
Cup
Carrot trimmings

1
Cup
Chopped white onions

2
Cups
Chopped celery, leaves, roots, etc.
Rinsed
1.5
Teaspoons
Dried thyme

3
Each
Bay leaves

1
Bunch
Parsley

1
Teaspoon
White peppercorns

1
Tablespoon
Better-than-Bouillon fish or clam base

1
Each
Lemon, halved




Method:

1.      Mis-en-place: have everything ready with which to work! Combine all ingredients in a saucepot and place over a medium-high flame.  Bring to a simmer but DON’T boil.  Reduce the heat to low and allow it to reduce for an hour or so until you have approximately ONE quart of liquid; then, strain out the debris through the use of a double-Chinois lined with a clean towel and then pour through the washed and rinsed chinois lined with cheesecloth into a sanitized pan or hotel pan. 

2.      Place atop a cooling rack and allow an oscillating fan to blow across its surface to hasten the cooling process.  Reduce the heat to below 45°F as quickly as possible and then transfer to a sanitized storage container to finish cooling it in your refrigerator.  Transfer it into individual Styrofoam storage containers equipped with tight-fitting lids and then label the contents and date it for when it was made.  You can freeze this for use at a later time or use it now. Don’t refrigerate for longer than a day or two in your fridge; otherwise, you will have to toss it out.

3.      Note: should you care to make it into fish fume, prepare a floating island out of egg whites and allow it to circle about the top of the heated liquid on the stove in a saucepot.  The purpose of this classic French trick is for the meringue-like egg whites to collect each and every one of the impurities that lurk within the stock.  Never dispense with this critical step! Always strive for perfection!

Fish stocks are important if one works in a foodservice business in which large amounts of fresh fish are prepared weekly and if they make clam chowder, then it’s essential to be able to make fish stock out of the scraps and trim.  Never toss anything out; always utilize everything to its fullest potential. Here’s the Sauté Butter recipe once again:

(#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:

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

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.

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

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.

One thing about working with shellfish and seafood, it’s generally a labor of love.  Add cream, butter, and garlic to it and you have a dish that you will enjoy for a lifetime.  The sad thing is for those who are allergic to shellfish, they miss out on so many good things throughout life, that it’s almost tragic.   I can remember my father coming home with a big box of fresh king crab flown in from Alaska and the family gathering around the kitchen table enjoying each and every succulent bite with a bit of cocktail sauce.  The place stunk to high heaven of crab, saltwater, and brine, but it was damned good and we did our best to mop up every drop that hit the floor.  My mother always made sure that we consumed it there and then and whatever was left was quickly plastic-wrapped and stored in the freezer for use in dishes such as the one we’ve done here today.  Generally, it doesn’t take long to consume an entire king crab as eating it becomes an enjoyable orgy of lust, each bite taking on significant meaning for one’s taste buds.  If you live in the Pacific Northwest then you’ve had the pleasure of eating crab meat relatively often whereas if you live in Arizona or New Mexico, you have no idea as to how wonderful it can be.  No matter where you live, try to find an outlet that will bring it in during peak season and enjoy—it can become a family tradition that spans generations!           

 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 Wednesday, March 28, 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 November 15, 1997 in Seattle, WA.

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This is #1403 a 16” x 20" original oil painting by Beverly Carrick entitled, “Truxtun Lakes at Sunset.’" 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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