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Saturday, March 31, 2012

“Pasta Specialties, Pt. XVII: ‘Northwest Seafood Fettuccine—a Great Way to Maximize Profits while cleaning out the Walk-in Refrigerator in your Professional Kitchen” 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 FORTY-FIRST album—“When You’re Strange—Music from the Motion Picture”—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 266 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 04-01-2012

Copyright © 2012 by MHB Productions

Word Count: 2,193.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, April 01, 2012 by Chef Gervais Krinkelmeier

PASTA SPECIALTIES, PT. XVII


 Pasta Specialties, Pt. XVII: ‘Northwest Seafood Fettuccine—a Great Way to Maximize Profits while cleaning out the Walk-in Refrigerator in your Professional Kitchen” by Chef Gervais Krinkelmeier



Bakersfield, CA, 04-01-2012 Su: Happy April Fool’s Day!  But I’m not going to fool you but do watch out for those who will, avoid eating in restaurants that don’t have a lot of business and might view you as a good way to clean out their icebox and thereby make you ill.  I can remember eating at a Greek restaurant in Los Angeles one time that left me devastated for days!  The woman who served our food looked like a Grecian goddess and so, I was mesmerized and took her recommendations as to what to eat.  To this day, I don’t do well with lemon-egg-and-spinach combinations and avoid them like the plague.  That’s the trouble eating in someone else’s neighborhood; you have no idea as to what you’re eating and then SHAZAMMM! Foodborne illness! Coming out of both ends faster than a waterfall, my friends, definitely something to avoid!

Our dish for today, shockingly enough, is a dish that is meant to help you rid your icebox of leftovers but never ever serve food that is tainted in any way.  Toss it out, save yourself the loss of reputation, potential lawsuits, and a loss of business by tossing crap out and serving only what is good with your conscience.  Throughout my career, I’ve always managed to avoid biting the bullet but there were times when I was younger and chefs ordered me to do something that I had no choice to do (you always have a choice!), I did what they said and worried for days that maybe I made someone ill through my actions.  Our dish for today is a lovely seafood pasta that is designed to help you move the leftover bits-and-pieces and thereby make money on something you would have lost.  Let’s do it and finish our week!

(#1349) NORTHWEST SEAFOOD FETTUCCINE





Yield:  four servings  / Mis-en-place: 1 hour + prep-time; 8-10 minutes cooking time:




Qty.
Measure
Item
Other
.5
#
Atlantic salmon trim

.5
#
Halibut trim

16
Each
Mussels, washed, scrubbed and de-bearded;

20
Each
Manila clams, washed

.5
#
Dungeness crab meat (legs and claws only)

.5
#
Bay shrimp

16
Each
U-15 prawns, peeled and deveined

.5
Cup
Drawn butter

1
Cup
Chardonnay

1
Cup
Clam broth

2
Cups
Heavy cream

24
Ounces
Cooked fettuccine pasta
See below
2
Tablespoons
Fresh sweet basil chiffonade

.5
Cup
Sauté butter
See below
2-3
Teaspoons
Kosher salt and pepper
See below
1
Cup
Freshly shredded parmesan cheese

.125
Cup
Freshly minced parsley
Rinsed
Hungarian paprika

12
Each
King crab leg portions, 3”-4”
Steamed
16
Each
Red bell pepper strips (stemmed, seeded, and de-ribbed);
1
Cup
Butter sauce
See below
4
Each
Lemon wedges on cocktail forks

4
Each
Sprigs of fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Use only the BEST fish and seafood available.  This dish is designed for you to use up any leftover shellfish or fish you might have in your kitchen’s refrigerator that were used for other dishes or are leftover trim from breaking fish.   Always give everything the smell test and NEVER use any clams or mussels that are already open; use only fresh that are closed and kept on ice.

2.      Prepare the pasta to have on hand by using the following recipe:

(#1055) DRY PASTA COOKING PROCEDURES  





Yield:  for 1.5 # / 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:

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

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

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

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

7.      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. 

8.      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. Have ready for action!  Here’s the Sauté Butter recipe:

(#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:

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

10. 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. Here’s the Kosher Salt and Pepper seasoning:

(#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:

11. Combine together and store in an airtight container.

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

This is the recipe for the Butter Sauce:

(#221) BUTTER SAUCE





1. About 1.5 cups/ 10 Minutes:




Qty.
Measure
Item
Other
1
#
Whole unsalted butter




Method:

12. Melt whole butter over low heat.  Skim the foam as it melts.

13. When fully melted, remove butter with a ladle and place in a bowl away from the heat.

14. Take remaining whey and whip with a wire whisk over low heat.  Whip constantly until hot, about 3-4 minutes but do NOT bring to a boil.

15. Remove the pot from the fire and gradually whisk in the drawn butter until an emulsified liquid has formed; keep warm at room temperature.  This mixture will remain in this state for several hours.  Use it to enhance cooked fish filets awaiting serving on dinner plates.  Besides providing flavor, it will also keep the fish nice and moist.

This is an important sauce to have on hand for use on seafood and shellfish.

Final Preparation:

16. Heat the drawn butter in a large sautoir or skillet and when hot, add the salmon, halibut, clams and mussels, Dungeness crab meat and bay shrimp, and the U-15 prawns.  Sauté lightly for 2-3 minutes and then hit with the chardonnay and deglaze the pan.  As it sizzles, pour in the clam broth and place a lid atop the pan.

17. Allow the contents to steam for several minutes and the broth to reduce; then, uncover the pan and observe that the shellfish have opened.  Add the heavy cream and bring it up to a boil.  Add the cooked fettuccine and basil chiffonade and allow the sauce to thicken through reduction.  Add the Sauté Butter for enrichment purposes and the Kosher Salt and Pepper seasoning: check the flavor and readjust as necessary.

18. At this point, place the king crab legs into the steamer and heat up.  Divide the pasta into four bowls by lifting and distributing the pasta with a pair of tongs evenly among each.  Then, divide up the seafood portions making sure everyone gets more-or-less the same number of prawns, clams, and mussels.  Top with the parmesan cheese, dust with parsley flakes and Hungarian paprika and place each under the overhead oven broiler or salamander oven, if on the job.

19. After the top of each bowl has lightly browned, remove and transfer each bowl to a doily-lined serving plate.  Top each with THREE king crab legs and four red bell pepper strips.  Place a lemon wedge on a cocktail fork alongside each and a parsley sprig atop each bowl. Place a ramekin of butter sauce alongside each on a separate plate for use as receptacles of crab, mussel, and clam shells.  Then, present everything to the diners with plenty of fresh hot French bread with plenty of additional butter.

This is a marvelous dish that everyone will love and enjoy.  Virtually, the best of the best seafood is in this dish and when combined with fettuccine and cream, it becomes unforgettable.  It is also a wonderful way to move leftover bits and pieces from your fridge and if in the restaurant industry, a good way to profit from them as well.  Virtually, all of these things might be considered “throwaway products” so combining them with a bit of cream and some pasta and then tacking on a hefty price of say, $25.00-$30.00 is a sure-fire way to bring in much-needed revenue! Be creative and go for it!

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

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, that’s it for me and tomorrow, as I mentioned the other day, Chef Brian Carrick will be returning from his honeymoon to pick up where he left off, regaling you with the stories of how he and his bride, the Lovely Lady Linda, spent their time in Hawaii.  I know they went to Maui, the Big Island, and Oahu and maybe made it to the others, too.  God bless them! There’s nothing more exciting than visiting the beautiful islands out there in the middle of the Pacific Ocean.  When you stand out in the countryside at night and look up at the heavens, you see so many stars seen nowhere else that it’s simply breathtaking, I assure you.  If I ever win the lottery, you can bet that that’s where my family and I will move.  Opening up a restaurant in paradise would be great!

I do hope you’ve enjoyed your time with me this week as we’ve made one pasta after the other, I realize that maybe you didn’t need a recipe for Ham and Macaroni but I felt compelled to offer it anyway.  I’m sure there are some who would prefer not having to open a box of Kraft macaroni mix and throwing some ham in it when they can make a professional version of it and pretend they’re at Romano’s Macaroni Grill® having dinner.  Personally, I think Romano’s is overrated by far but the younger generations have absolutely NO idea about food quality and believe that when they’re dining at the Olive Garden, they’re really a part of their “family” and that what they’re eating is classic Italian cuisine!  The last time I was there—because of relatives!—I had deep-fried lasagna! Is that classic Italian, I ask you? God, no! Its crap and anyone who confuses crap with quality deserves to eat it.  Okay, enough raving and ranting, we will move on and close out our week!                

 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 Sunday, April 01, 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 12, 1998 in Mukilteo, WA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                          
                                                                                     
                                                                                                                                                                
This is #1269 a 9” x 12" original oil painting by Beverly Carrick entitled, “Market Place.’" 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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