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Thursday, March 29, 2012

“Pasta Specialties, Pt. XV: ‘Chicken Fettuccine Primavera—a Tasty Creamy Pasta Dish made with tenderized Chicken Breasts’ 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 FORTIETH album—“Live in New York”—was released in 2009 like several of the others and was another great retrospective live 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 268 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 03-30-2012

Copyright © 2012 by MHB Productions

Word Count: 1,973.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, March 30, 2012 by Chef Gervais Krinkelmeier

PASTA SPECIALTIES, PT. XV


 Pasta Specialties, Pt. XV: ‘Chicken Fettuccine Primavera—a Tasty Creamy Pasta Dish made with tenderized Chicken Breasts’ by Chef Gervais Krinkelmeier



Bakersfield, CA, 03-30-2012 F: Here it is, Friday during the Season of Lent and that means NO meat but in my book, chicken is totally okay.  We will combine tenderized chicken breast strips with fettuccine and create a fabulous pasta primavera, a delicious dish that will knock the socks off of everyone who has a chance to eat it.  It was broken down from a much larger, banquet-size recipe that served 400 people so always be sure to make whatever adjustments you deem to be necessary.  Most of the time, we write for the people at home but many times, we are speaking to professionals who can look at a recipe and make the determination that this needs to be done or that and then do it.  It’s difficult to take large recipes and break them down to smaller ones without making mistakes here and there so we always ask you to be vigilant and to pay attention to something if it doesn’t seem right.

Normally, a pasta dish that features chicken and vegetables in a cream sauce is a winner no matter where it’s featured so this one will be a winner everywhere.  We want you to use nothing but the best ingredients and to make it in whatever way seems normal for you.  Generally, these types of dishes follow a certain set of precise steps from browning the meat to cooking the pasta.  Be methodical in the way you do it and it will work for you and your establishment or at your home.  Personally, I love this dish and know that you will, too, as it’s a winner.  Be sure to find Barilla-brand pasta as it’s made from 100% whole durum wheat and that makes it the best.

(#1348) CHICKEN FETTUCCINE PRIMAVERA





Yield:  four servings  / Mis-en-place: 2 hours’ prep-time / 8-10 minutes’ cooking time:




Qty.
Measure
Item
Other
4
5-6-ounce
Boneless breasts of chicken, julienned 
Tenderized
Seasoned flour
See below
Kosher salt

White pepper

Whole thyme

.5
Cup
Olive oil

.5
Cup
Melted butter

1
Cup
Chardonnay

2
Cups
Chicken stock
HOT
2
Cups
Heavy cream

1
Cup
Sliced button mushrooms
 Peeled
1
Cup
Shiitake mushroom crowns

1
Cup
Julienned red onions

1-1/3
Tablespoons
Capers with juice

1
Cup
Sliced half-moons zucchini
Blanched
20
Each
Canned artichoke hearts

1
Tablespoon
Fresh sweet basil chiffonade

24
Ounces
Cooked fettuccine pasta
See below
1
Tablespoon
Fresh sweet basil chiffonade

2
Cups
Diced roma tomatoes

1.5
Teaspoons
Kosher salt

.75
Teaspoon
White pepper

2
Teaspoons
Whole thyme

1
Teaspoon
Minced fresh garlic

.5
Cup
Sauté butter

2-3
Ounces
Freshly grated parmesan cheese

1
Tablespoon
Freshly minced parsley
Rinsed
Hungarian paprika

4
Sprigs
Fresh basil




Method:

1.      Mis-en-place: have everything ready with which to work! Blanch the vegetables that require it, have the stock ready, and be sure to make the Sauté Butter and have it on hand. 

2.      Place a large skillet over a medium flame and heat up. When it is, add the olive oil and heat it up. Dredge the chicken breasts in the seasoned flour, shake off excess, and when the skillet’s hot, add the julienned chicken breast meat to it and brown lightly on both sides.  Season to taste with the salt, pepper, and thyme.

3.      When the chicken’s browned, remove from the skillet and transfer to paper towels to drain.  Allow them to rest for several minutes.  Clean the skillet and return it to the flame and add the butter.  When the butter’s hot, return the chicken breasts to the skillet and sauté.

4.      Hit the skillet with the chardonnay and quickly reduce the alcohol.  Add the chicken stock and continue cooking the chicken until it’s extremely tender over a medium flame.  Add the heavy cream and reduce the liquid to a medium-thin pan sauce and check for flavor—adjust it if necessary. 

5.      Then, add the mushrooms, onions, capers with juice, zucchini, artichoke hearts, and basil.  Toss these ingredients over high heat for 20-30 seconds or until combined and heated through. The liquid should still be fairly thin prior to the addition of the next batch of items; after that, we’ll reduce it over a low flame to the proper consistency.

6.      Add the cooked pasta, tomatoes, salt, pepper, whole thyme, and fresh garlic and continue tossing for at least another 20-30 seconds or until everything is well-blended, heated, and tasty.  Be sure to check the flavorings and if necessary to readjust them.  Continue the sauté over a low flame to a medium-pan sauce.  Finally, blend in the Sauté Butter for additional enrichment.

7.      To serve, use tongs to divide the pasta between four pasta bowls and then divide evenly the rest of the ingredients atop each portion.  Be sure to divide the light butter sauce between all four dishes and then top with the parmesan cheese, parsley flakes, and paprika and then place underneath your oven’s overhead broiler or underneath the salamander oven at your place of employment.  Lightly melt the cheese, brown it, and remove.

8.      Place each bowl atop a doily-lined serving plate and garnish with the basil sprigs and place the lemon wedges on the side of each bowl and serve.

This is the pasta cooking procedure that is sure-fire for ALL dry pastas, but always tries to use nothing but the best brands such as Barilla—strive for the best!

(#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:

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

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

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

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

13. 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. 

14. 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 the recipe for 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:

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

16. 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.

This is the recipe for 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:

17. 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.

This is one of those classic dishes that everyone generally loves as it combines tender chicken breast meat with delicious garden vegetables in a creamy garlic-parmesan cheese sauce.  The addition of fettuccine to it makes it even more marvelous and it’s going to make you the talk of the town.

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

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.

Well, yesterday was our Hump Day and we are now on the downhill climb back to the end of our time together and I do hope you’ve all enjoyed the dishes we’ve been making.  I still have two more wonderful pastas to lay on you over the course of Saturday and Sunday, one for sure I know you’ll love: Rock Shrimp and Prosciutto Penne Pasta for tomorrow.  But today’s is one of those dishes that hover on the edges of being low-calorie food and high-calorie food because of the heavy cream and the sauté butter.  You can always utilize margarine and milk if you wish although it will never taste quite the same.  The interesting thing is there is nothing wrong with using the real ingredients as that is precisely what they were meant for.  I used to use margarine at home until I looked into its background and found that it was ONE molecule away from being plastic.  Granted, margarine was first introduced during World War II when the butter was going to the troops but no one ever thought to mention that fact then—this is how the world of corporate food production works: put stuff out like aspartame and don’t tell people all of the health risks associated with it.  There is a whole world of information out there on the Internet that will tell you what is safe and what is not to eat.  Always research information for yourself and you’ll never be in the dark.              

 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 Friday, March 30, 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 October 09, 1997 in Mukilteo, WA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                 

                                                              
                                                                                   
This is #964 a 16” x 20" original oil painting by Beverly Carrick entitled, “Joe Bob’s B-Day.’" 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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