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Friday, March 30, 2012

“Pasta Specialties, Pt. XVI: ‘Rock Shrimp and Prosciutto Penne Pasta—a Classic Combination of Delicious Rock Shrimp with Prosciutto Ham and Penne Pasta in a Savory Sauce’ 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 Vancouver”—was released in 2010 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 267 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 03-31-2012

Copyright © 2012 by MHB Productions

Word Count: 1,943.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, March 31, 2012 by Chef Gervais Krinkelmeier

PASTA SPECIALTIES, PT. XVI


 Pasta Specialties, Pt. XVI: ‘Rock Shrimp and Prosciutto Penne Pasta—a Classic Combination of Delicious Rock Shrimp with Prosciutto Ham and Penne Pasta in a Savory Sauce’ by Chef Gervais Krinkelmeier



Bakersfield, CA, 03-31-2012 S: Wow, one more day to go and then my good friend and chef, Brian Carrick, returns from his Halloween Wedding and honeymoon of last year! This is stupendous, he’s been away for FIVE full months and I look forward to my five months of being off; that will see me return in late August, I think, and then I will be back—after the End of Days—hopefully!  I think that is something that is sort of silly because it’s hard to imagine the end of the world ever taking place.  But I also remember last year on November 08, 2011, when a large asteroid the size of a bus or something like that flew close to earth within the orbit of the moon!  They only saw the damned thing about a month or two prior to its arrival and that means that something out there could be coming from the direction of the sun and hit us smack dab dead center and that would be the end of the whole shebang!  Maybe the Mayans were on to something, I don’t really know, I try to avoid thinking about that sort of stuff and leave it to Stinkbug to rave and rant about.  After all, it’s his blog and he can do what he wants with his blog space.  It is an interesting theory, however, because according to the Mayans, the earth has come to an end on several occasions and then been reborn, at times that correlate with the end of the dinosaurs and some other end-of-the-world occasions that are recorded in the geologic history of the globe.  Well, to each their own—I just hope its fiction and not fact, it would be tragic to see all of our lives and our beautiful planet come to an end.

Today, we’re going to do some cooking and that means another pasta dish, Part XVI of the Pasta Specialties series featuring delicious rock shrimp and prosciutto ham in a lovely sauce tossed with penne pasta, one of the all-time favorite pastas.  I love rock shrimp but suspect that they might be difficult to find outside the Pacific Northwest so substitute langoustines, lobster pieces, bay shrimp, or even scallops if you must.  The idea is to find the right ingredients and many times if you can’t do it locally, you can do it online as that is where virtually everything can be found.  This recipe is better than yesterday’s as it was created for four servings and can easily be extended to fit whatever needs you have.  So, without much more talk, let’s get going and get it on:

(#1347) ROCK SHRIMP AND PROSCIUTTO PENNE PASTA





Yield:  4 servings  / Mis-en-place: 1.5-2 hours’ prep-time / 10-15 minutes’ cooking time:




Qty.
Measure
Item
Other
.5
Cup
Drawn butter

1.5
#
Rock shrimp

.5
#
Prosciutto ham, julienned

.25
Cup
Sweet basil chiffonade

Kosher salt and pepper, to taste

1
Cup
Sundried tomatoes
Drained
1.5
Tablespoons
Freshly minced garlic

.25
Cup
All-purpose flour

2
Cups
Fish stock
HOT
1
Cup
Chardonnay

.5-.75
Cup
Sauté butter
See below
.5
Wedge
Fresh lemon

1-2
Teaspoons
Crushed red chili flakes

24
Ounces
Cooked penne pasta
See below
24
Each
Roma tomato quarters

.25
Cup
Freshly shredded parmesan cheese

.125
Cup
Sweet basil chiffonade

2-3
Tablespoons
Toasted pine nuts

.125
Cup
Minced fresh parsley flakes
Rinsed
Hungarian paprika

1
Cup
Broken Glass Garnish
See below
4
Each
Lemon wedges on cocktail forks

4
Each
Sprigs fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Here’s the formula for cooking perfect pasta:

(#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 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:

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

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

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

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

6.      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. 

7.      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. Here’s the recipe for the very essential 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:

8.      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. Here’s the recipe for making our Kosher Salt and Pepper seasoning blend:

(#1324) 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:

9.      Combine together and store in an airtight container.

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

Final Preparation:

10. Place a large skillet or sautoir over a medium flame and heat it up.  Add the drawn butter and when it’s hot, add the rock shrimp, prosciutto, sweet basil chiffonade, kosher salt and pepper seasoning, and sundried tomatoes.  Sauté quickly in the skillet, tossing everything about until well-heated and the ingredients show signs of being cooked.

11. Add the flour and quickly coat the ingredients and if need be, add a bit a bit more butter to form a roux.  Cook quickly without tearing up the ingredients and then pour in the hot fish stock to form a sauce.  Add the wine and allow the sauté to come to a bubble and as it does so, reduce heat gradually and reduce to a medium-thick pan sauce.

12. Add the sauté butter to enrich the sauce and then squeeze the half lemon into it.  Continue sautéing and then add the chili flakes and the penne pasta.  By this time, the sauté should be a creamy, medium-thick mixture of pasta, seafood, and accompanying ingredients.  Always check and readjust flavor as necessary.  Finally, add the tomatoes to the mixture and then quickly toss one final time.

13. Divide the contents of the skillet between four pasta bowls.  Top each one with a bit of the finely-shredded parmesan cheese followed by equal amounts of basil, pine nuts, and parsley flakes.  Sprinkle each one with a bit of Hungarian paprika and then around the edges of each bowl, sprinkle some of the Broken Glass Garnish for additional color. 

14. To serve, place the pasta bowls atop four doily-lined serving plates and then alongside each, place a lemon wedge skewered with a cocktail fork.  Place a sprig of parsley atop each bowl and then take to the table.  Accompany with plenty of hot French bread and butter and enjoy.

This is a great dish that makes use of rock shrimp, a very tasty, overly-large bay shrimp.  They sort of are a cross between larger prawns and bay shrimp and have a delicious flavor all your own.  For customers or family members that love shellfish, this is a dish they’ll truly 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.

One more day to go and then we’re done.  I hope you can find rock shrimp but if you can’t, you can always use langoustines as they are similar in many ways, just as tasty, succulent, and delicious as the shrimp.  One of the great things about having lived in the Pacific Northwest is that fresh seafood was readily available each and every day.  Some of it came up from Oregon while other came down from Canada and Alaska.  The great thing about professional foodservice is that it knows no borders, that the brother-and-sisterhood of chefs is worldwide and that we all strive to obtain the same thing: harmony with our ingredients, our customers, and ourselves.  Globalism is a bad thing in some ways—especially when they talk about forming a world government!—but in others, it’s a good thing as when cultures meet, interact, and collaborate in a variety of ways, nothing but good can come from it.  My greatest goal in life is to make it to Africa one of these days and spend a couple of years there, living in its various nations and learning about not only its culture and people but its foods.  I think a journey like that would be rewarding. After all, we have to share this planet together and it’s a big enough place for all of us to have space and to interact with one another.  Believe me; living up here in Frazier Park, California, is like being on my own planet.               

 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 Saturday, March 31, 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 August 07, 1999 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!

Bakersfield Scenes
                                                                              


PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















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