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Sunday, April 8, 2012

“Appetizers—a Pain in the Ass, Pt. XXI: ‘Steamed Clams and Mussels Combination—a Great Way to enjoy tasty Shellfish” by Chef Stinkbug



Today, we begin one of the all-time great San Francisco bands that had so much promise but then basically fell apart due to the usual reasons: MOBY GRAPE!  Their FIRST album—“MOBY GRAPE”—was released in 1967 and was considered to be one of the all-time great psychedelic classics by one of the greatest bands.  We want you to go to Amazon.com where you’ll definitely want to buy it NOW!  Thank you, the Elemental News of the Day.



COUNTDOWN TO THE END OF THE MAYAN CALENDAR…


                                                                              
Here's the countdown to December 21, 2012: from today, we have 258 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 Brian Craig Carrick

END Commentary 04-09-2012

Copyright © 2012 by MHB Productions

Word Count: 1,993.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, April 09, 2012 by Chef Stinkbug

APPETIZERS INDEX, Pt. XXI

 Appetizers—a Pain in the Ass, Pt. XXI: ‘Steamed Clams and Mussels Combination—a Great Way to enjoy tasty Shellfish” by Chef Stinkbug



Bakersfield, CA, 04-09-2012 M: How good it is to be back, my friends!  I have been gone since early November and enjoyed my holidays without having to worry about anything else than driving the kitchen at the hotel in which I work in downtown Bakersfield, CA which to me, is like being off.  I love to work and believe that work is the one thing that makes a human being fit, sound of mind, and strong of body and it’s because of the dire times in which we live with high unemployment and political problems plaguing us that I am apprehensive about the future and when combined with my belief in the End Times coming on December 21, 2012, it seems to me that every single chip is falling into place and if anyone doesn’t see that: they’re not looking at the facts!  

But we’re not here to discuss my feelings about what’s going to happen in 258 days if prophecy holds true, we’re here to pick back up with appetizers but first, I must offer you all an apology: I am sorry for not having been more on the ball and for having TWO special menus—St. Patrick’s Day and Easter Sunday—run the week OF the holiday and not the week prior.  That was poor management on my part and I plan on doing better in the future as it’s important to me that our beloved blog keeps developing each and every day.  I appreciate the fact that we have the readership we do and it’s my intention to have at least 50,000 page views by our two-year anniversary on Thanksgiving 2012.  While it may be our last one, it’s still a noble idea to pursue so please send friends, family, neighbors, and whoever else you know in your sphere of influence.  I want everyone to become part of the fastest growing blog in the world!

Today, we are going to make a lovely seafood appetizer that features both Penn Cove mussels and Manila clams, two of the best shellfish available on the market today.  You may have to substitute depending upon the area in which you live but you can also find all sorts of thing online with the click of a button.  Here’s our recipe, let’s do it:

(#638) STEAMED CLAMS AND MUSSELS





Yield:  4 orders  / Mis-en-place: 60 + minutes:




Qty.
Measure
Item
Other
2
#
Fresh mussels, scrubbed and de-bearded

1.5
#
Fresh manila clams, scrubbed

16
Each
Bay leaves

4
Ounces
Basic Mirepoix
See below
.75
Cup
Sauté Butter
See below
1.25
Cup
Chardonnay

1.25
Cup
Fish stock
See below
1
Cup
Butter Sauce
See below
Spanish paprika

4
Ounces
Sour cream (in a squeeze bottle)

4
Sprigs
Fresh thyme

.125
Cup
Finely-minced parsley
Rinsed
1
Cup
Broken Glass Garnish
See below



Method:

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

2.      Place a large sauté pan or sautoir over a medium-high flame and heat up.  Add the shellfish to the pan along with the bay leaves, the mirepoix, sauté butter, chardonnay, and fish stock.  Place a lid on top and steam the ingredients together until the shells of both the clams and mussels have opened up.  When they have, divide the shellfish equally between four attractive serving bowls and then pour the liquid over each. 

3.      To serve, run lines of sour cream back-and-forth across the tops of the shellfish with the squirt bottle and then garnish with a sprig of fresh thyme each.  Sprinkle paprika across the top and garnish with parsley flakes overall.  Sprinkle Broken Glass Garnish around the rims of each bowl and then place them onto doily-lined serving plates.  Serve with a ramekin of butter sauce alongside each.

Here’s the Basic Mirepoix formula:

(#1410) BASIC MIREPOIX





Yield:  1.75 cups  / Mis-en-place: 4-5 minutes:




Qty.
Measure
Item
Other
.5
Cup
Peeled and finely-minced carrots

.5
Cup
Finely-minced celery

.5
Cup
Finely-minced yellow onions

.25
Cup
Finely-minced leeks




Method:

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

2.      Combine the ingredients together and store in a sanitized, airtight container with a tight-fitting lid; use where needed. Discard after 48 hours and begin fresh.

This is a standard item for use in hors d’oeuvres and appetizers.

Here’s 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:

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

2.      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 Fish Stock:

(#217) FISH STOCK (COURT BOUILLON)





Yield:  One quart / Mis-en-place: 30-40 minutes :




Qty.
Measure
Item
Other
1
#
Fish trim, skeletons, heads, tails, etc

1
Quart
Water

1
Quart
White wine

6
Ounces
Carrot trimmings

.5
#
Chopped white onions

1.5
Teaspoon
Dried thyme

3
Each
Bay leaves

.5
Bunch
Parsley

.25
Ounce
White peppercorns




Method:

1.      Mis-en-place: have everything ready: Combine all ingredients withstanding the pepper corns and bring to a high simmer. Keep there for 45 minutes and then, lower flame and blend in pepper corns. Simmer for another 10 minutes.

2.      Then, strain the stock through a double chinois filtered with a towel and then, re-strain through the chinois filtered with cheese cloth.

3.      Now, if you desire to make fish fume (a pure, white fish broth, return it to the stove, place it over lowest heat possible and top with the “floating island”. Allow it to barely simmer with the island on top for about 30 minutes.

This is an important item to have on hand if you want to do your seafood dishes correctly; however, if you’re doing it at home and would prefer to do it quickly, go to a store like Smart and Final and buy a jar of Clam Base.  Keep it in the freezer so you will be able to keep it on hand once you’ve opened it as you probably won’t be using it every day.  Remember to boil fish trim and shellfish peels and vegetable scraps in order to make your own seafood stocks.  Merely cool down, pour into a sanitized jar, and keep in your freezer. Be creative and use initiative.

Here’s the Butter Sauce:

(#221) BUTTER SAUCE





1. About 1.5 cups/ 10 Minutes:




Qty.
Measure
Item
Other
1
#
Whole unsalted butter




Method:

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

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

3.      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.

4.      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.

Finally, here’s the Broken Glass Garnish:

(#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:

1.      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.

Clams and mussels are a delicious appetizer and when presented in this manner is too good to be true.  Virtually everyone loves them and for those who don’t, what an easy and beautiful way to convert them!

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

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, Day #1 is over and done and that means that tomorrow, we pick back up with more fabulous appetizer action doing whatever comes to mind.  You can bet that whatever it is is easily duplicated at your home or restaurant and that means the cost is low and the mark-up is high.  Always work at getting the most bang for your buck and you’ll never forego success in the world of professional foodservice.    

As for the End coming on December 21, 2012, pay attention to all of the information that continues to come out thanks to the likes of the History Channel, the Discovery Channel, and all other channels like them.  I am positive that something is going to happen as too many cultures around the world have marked the year 2012 as a year of momentous change and hardship for the human race.  I can’t forget that asteroid that sailed by the earth last year in the fall the size of an aircraft carrier that wasn’t seen until two months before it passed by our planet!  I mean, if that can happen—what else can happen?  

 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 MOBY GRAPE 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!  

Thank you!

Stinky

Stinkbug
American Bakers’ Association, ACF, CWC

This is me back in the 1980's when I was the sous chef of a large foodservice operation in Bakersfield, CA. I began my cooking career in the 1960's when I apprenticed underneath a great chef, Master Chef Ulysses S. Paz.  I have lived and worked in Hawaii, Washington State, Arizona, and California.  Even though I am in my late 60’s, I am still actively involved at a hotel here in Bakersfield, CA.

---30---

The END Commentary for Monday, April 09, 2012 by Chef Stinkbug



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 Stinkbug

.



Recipe created by Chef Stinkbug on March 27, 1998 in Seattle, WA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                             
                                                                              
                                                                                 
This is #1399 a 40” x 48" 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!

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.















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.





                                                                                   


                                                                         
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 04-01-2012, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

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Tags:

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