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Tuesday, April 10, 2012

“Appetizers—a Pain in the Ass, Pt. XXIII: ‘Roasted Oysters Marinara served on a Bed of Rock Salt—indescribably Delicious” 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 THIRD album—“Moby Grape ‘69”—was released in 1969 and saw the troubled band struggling on without founding member Skip Spence who had cracked up and fallen out.  Still, the band struggled on with their unique sound and we believe that you will 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 256 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 04-11-2012

Copyright © 2012 by MHB Productions

Word Count: 1,754.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, April 11, 2012 by Chef Stinkbug

APPETIZERS INDEX, Pt. XXIII

 Appetizers—a Pain in the Ass, Pt. XXIII: ‘Roasted Oysters Marinara served on a Bed of Rock Salt—indescribably Delicious” by Chef Stinkbug



Bakersfield, CA, 04-11-2012 W: I’m excited to be the one offering albums by Moby Grape from Amazon.com via the convenient link attached to our website because they were always one of the favorite bands of the psychedelic era for me.  Their albums were hard to find after 1969 and like the Thirteenth Floor Elevators, became acid classics to be found in bargain bins in discount stores.  They were a band that had great potential but horrible management that sought to extract every cent out of them and their contract and overwhelmed the scene with their albums and then sued them, disbanded them, and trashed them.  But the guys in the band—with the exception of acid casualty Skip Spence—persevered and have continued producing music in one or form another to this day.  I know for awhile our relationship with Amazon.com was touch-and-go due to the machinations of California governor Jerry Brown who made it difficult for them to do business in our home state of California by placing a tax on all Internet transactions which we have fought since day one.  It was lifted awhile back but we couldn’t take any chances and not mention it in our blog posts.

Oysters are a pleasure that are hard to describe and while I realize there are people out there who are terrified of them, I have to laugh and say, “No, don’t be because they’re alright, in fact, tasty, good, and a great seller!” I have served millions of them over the course of my 45-year restaurant career and will continue doing so until the day I lay down and die.  The preparation we’re making today is one that is going to knock your socks off; it’s got an Italian flair to it and is quite tasty.  I know that once you’ve fixed them, tasted them, and have served them that they’ll become major sellers for you and your establishment so let’s get going, shall we?

(#640) ROASTED OYSTERS MARINARA





Yield:  4 Servings / Mis-en-place: with sauce: 1 hour / serving time: 10-12 minutes. 




Qty.
Measure
Item
Other
24
Each
Large oysters, rinsed

24
Each
Oyster shells (sanitized)

Rock salt as needed

1.5
Cups
Basic Marinara sauce

.5
Cup
Finely-shredded parmesan cheese

.125
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Large sprigs of parsley
Rinsed
4
Each
Lemon wedges on cocktail forks




Method:

1.      Mis-en-place: have everything ready with which to work! Using four metal pie pans, line each with .25-inch of rock salt and then top with six shells each—cup-side-DOWN, the opening “up.” Place ONE oyster in each shell and top with a dab of prepared marinara sauce.  Dust with parmesan cheese and parsley flakes.

2.      Place the pie pans on the middle oven rack of a preheated 450°F standard oven or a 400°F convection oven—fan “on”—and bake for 7-8 minutes OR until the oysters begin to bubble. Remove from the oven then. 

3.      Place the pie pans atop four large serving plates lined with cloth napkins so that the pans don’t shift.  Leave the rock salt in them and the oysters atop them as this is somewhat, a “rustic” sort of dish.  Place a sprig of parsley on each and a lemon wedge on a cocktail fork alongside each and serve.

This is a great way to serve fresh oysters; it’s spicy, delicious and does them justice.  Everyone who enjoys shellfish, especially oysters, will love this presentation.  Go for it! 

Here’s your Marinara Sauce recipe:

(#290) BASIC MARINARA SAUCE





1. Yield: about 2 quarts / Mis-en-place: about 45-60 minutes:




Qty.
Measure
Item
Other
1
28-oz can
Diced tomatoes

1
29-oz can
Tomato sauce

1
28-oz can
Whole tomatoes, pureed in blender

1
Tablespoon
Chicken base

1
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

1
6-oz can
Tomato paste

1
Tablespoon
Olive oil

1
Cup
Diced yellow onions

.5
Cup
Diced carrots

1
Cup
Diced celery

1
Teaspoon
Minced garlic

2
Each
Bay leaves

1
Teaspoon
Hungarian paprika

1
Cup
Burgundy wine

1
Tablespoon
Worcestershire sauce

1
Tablespoon
Freshly minced parsley




Method:

1.      Set up a bain-marie using the lower half of a roasting pan for the base and the mixing bowl as the top half.  Fill the base with water and fire it up.

2.      Make a stock with yellow onions and scallions, carrot peels, and celery scraps.  Add a few whole cloves and a few bay leaves.  Stock this out over low heat.

3.      Next, spray the mixing bowl with PAM or some such other food release spray and add the (a) diced tomatoes; (b) tomato sauce; (c) pureed tomatoes; and (d) chicken base. 

4.      Next, add the following: (e) kosher salt; and (f) black pepper.  Reduce this mixture by ONE inch and then stir in (g) tomato paste. Blend together until well-blended.

5.      Meanwhile, in a second pot combine the following: (h) olive oil; (i) diced yellow onions; (j) diced carrots; (k) diced celery; (l) minced garlic; (m) bay leaves; and (n) Hungarian paprika. Move the heat to HIGH and braise, stirring constantly.  Then, stir in ONE QUART of the tomato sauce from the bain-marie.

6.      Maintain a boil for 1-2 minutes and then reduce the heat to LOW.  Turn off heat after 10 minutes; remove, then, from the heat and blend in the following: (o) burgundy wine and (p) Worcestershire sauce. If it’s super thick, stir in some of the stock you’ve made or cool the stock and save it for use in something else.

7.      Remove from the flame completely and cool.  When it is cool, blend in the following: (q) freshly minced parsley.  Cover with a piece of wax paper sprayed with PAM or some such other food release spray, sprayed-side down to prevent a top from forming and refrigerate. 

8.      When completely cooled, bag baggies or fill Styrofoam containers with sauce and either refrigerate or freeze for use at a later time.

This is a great basic tomato sauce that can be used as a basis for not only marinara sauces but also spaghetti or whatever you might need a tomato sauce for.

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

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.

Okay, tomorrow is Hump Day and then we’ll be on our downhill slide until it’s Sunday and then I’m off for the next five, possibly six months because I do believe I have a new author or two to join us.  I am always in search for new and exciting talent with which to spice up our continually growing blog that hopefully one day will become a WEBSITE all its own and will then dislodge and banish all of its competition.  That is what we’re seeking, my friends, and total domination of the Internet and expects to have that accomplished by this time 2013…if there is a 2013!  But then, I know from some of the cards and letters I have been receiving from school children that they’re terrified that the world is going to come to an end this December 21, 2012 and I have to tell them a little white lie, “No, everything is going to be fine.”  Now, I don’t really believe that but unlike some of these boneheaded religious figures that prophecy the world is coming to an end TODAY and then it doesn’t, I am prophesying nothing because I will allow the ancient Mayans to do it for me—their word is the final one on the subject and they say that it is!  But on the off chance that it doesn’t happen, I will be prepared to step up to the plate and continue making money by knocking every other foodservice blog out there.  We will be the dominant foodservice blog, I assure you!

   Well, I hope you’ve enjoyed our delicious oyster recipe today, always be sure to use NOTHING BUT FRESH OYSTERS!  Look around!  I realize if you live in Cedar Rapids, Iowa, your chances at finding fresh oysters are slim to none but I think you can find suitable substitutions such as freshwater bi-valves that are out there.  Just look around, there are all sorts of things you can do if you have an imagination!  Heck, if you have to, use something else like freshwater fish because the marinara sauce will cover up the fact that you aren’t using oysters out of the Pacific Ocean.

 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 Wednesday, April 11, 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 October 27, 1987 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                                                                                           

This is #1348 a 9” x 12" original oil painting by Beverly Carrick entitled, “Up and Beyond.’" 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!

Balloons
                                                                               


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 04-03-2012, 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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Executive Vice President: Alvin T. Woliztnikistein

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Chief Editor: Stinkbug.

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Proofreader: Amos Mosby Caruthers.

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Tags:

Stinkbug, Appetizers, Hors d’Oeuvres, Seafood, Shellfish, Moby Grape, Fine-dining, Gourmet Cooking, Tasty Foods, Classic Cooking, Oysters, Italian Cuisine, Delicious Dishes, the Sauté Chef,









                                                                                       
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