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Wednesday, April 11, 2012

“Appetizers—a Pain in the Ass, Pt. XXIV: ‘Delicious Coconut Chicken Appetizer makes a Great Luncheon Entrée, too” 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 FOURTH album—“Truly Fine Citizen”—was released in 1969 like yesterday’s release and saw the band moving in a more country-influenced direction.  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 255 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 04-12-2012

Copyright © 2012 by MHB Productions

Word Count: 2,015.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, April 12, 2012 by Chef Stinkbug

APPETIZERS INDEX, Pt. XXIV

 Appetizers—a Pain in the Ass, Pt. XXIV: ‘Delicious Coconut Chicken Appetizer makes a Great Luncheon Entrée, too” by Chef Stinkbug



Bakersfield, CA, 04-12-2012 Th: Hump Day has arrived at last in our Seven-Day Work Week, which in the world of professional foodservice is nothing much to gripe about.  I can remember working at this one place when I was in my early twenties where due to lack of help, we might work THIRTY days in a row.  At the time, it was difficult but it’s something that I would never consent to now, at all.  But being a young cook and given a shot at holding a chef’s position, I stupidly went ahead and did it thinking that it would endear me to the owners who ended up firing me a year later.  The problem with them, too, was the fact that it was a family-run operation which meant if “family” didn’t feel like working, they didn’t have to and if they took off for six months, they had a job when they returned.  I commented upon it one time and next thing I know, I was shown the door and booted out through it.  Needless to say, it was one of life’s tougher lessons as I really thought those people had respect for me and liked me.  Talk about a rude awakening but I believe that every young culinarian has similar stories to share, especially in this day and age of a wide-open border and illegals snapping up every single job opening before an American worker are out of bed!

Today, we will be making a delicious Coconut Chicken Appetizer which can also double as a luncheon entrée with the addition of more chicken.  The recipe is fairly involved having quite a few components but by the time it’s done, it will look, smell, and taste delightful.  It is a money-making example of classic bar food, the kind of thing that brings people back, time-and-time-again, and also lights up the cash register and does the food cost marvelously.  It has a tasty lime-pepper sauce which by my estimation is the best sauce ever created: it’s spicy, sweet, and packs a lot of zing.  Here we go:

(#1419) COCONUT CHICKEN APPETIZER



Yield:  4 servings  / Mis-en-place: 45-60 minutes’ prep time / 5-6 minutes cooking time:



Qty.
Measure
Item
Other
8
2-ounce
Chicken breast pieces, boneless and lightly-

2.5
Cups
Seasoned flour (Recipe #232)

2-3
Cups
Tempura batter (Recipe #1258)

4-5
Cups
Coconut breading (Recipe #1421)

Oil for deep-frying

1
Quart
Shredded Napa cabbage
Rinsed
.5
Cup
Toasted coconut

1.5
Cups
Lime-pepper sauce (Recipe #341)

4
Each
Lime wedges

4
Each
Parsley sprigs

1
Cup
Broken Glass Garnish (Recipe #1305)




Method:

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

Here’s the Seasoned Flour recipe:

(#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:

2.      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.

Here’s the breading mixture for your coconut chicken:

(#1421) BASIC COCONUT BREADING

Yield: about 5 cups of breading material / Mis-en-place: 5-8 minutes:


Qty.
Measure
Item
Other
1.5
Cups
All-purpose flour

1.5
Cups
Buttermilk

1.5
Cups
Panko Japanese bread crumbs

1.5
Cups
Sweetened flaked coconut

1
Tablespoon
Dried parsley flakes

2
Teaspoons
Lawrey’s seasoned salt

1
Teaspoon
Lawrey’s seasoned pepper

1
Teaspoon
Granulated garlic

1
Teaspoon
Granulated onion

1
Teaspoon
Whole thyme




Method:

3.      Mis-en-place: Bowl #1: all-purpose flour.  Bowl #2: buttermilk. Bowl #3: the coconut-Panko bread crumbs combined with the seasonings.

4.      Breading procedure: dust the product in the flour and shake off excess and then plunge into the buttermilk.  Allow it to soak for several minutes and then remove, allowing excess to drain off, and place in the seasoned Panko-coconut bread crumbs. Press lightly on both sides and then transfer to a sheet pan lined with wax paper and refrigerate or freeze.

This is an important formula that all chefs and cooks need to have on hand. Here’s the Tempura Batter:

(#1258) TEMPURA BATTER

Yield:  2-3 cups  / Mis-en-place: 4-5 minutes:



Qty.
Measure
Item
Other
2
Cups
Cold water

1.5
Teaspoons
Cornstarch

1.5
Teaspoons
Lawrey’s seasoned salt

1.5
Teaspoons
Kosher salt

.5
Teaspoon
Lawrey’s seasoned pepper

2 +/-
Cups (5 oz)
All-purpose flour




Method:

5.      Mis-en-place: have everything ready with which to work! Combine everything together with the use of an electric mixer equipped with a wire whip.  Store in a sanitized airtight container with a tight-fitting lid.  Generally, you can make the dry mix and then combine it with water when needed which will prolong its life in the refrigerator but never keep a mixed batch for more than 2 days at most.

This is a good tempura dipping batter for all tempura-dipped items. Here’s the Lime-Pepper Sauce recipe:

(#341) LIME PEPPER SAUCE


Yield: about 2 cups / Mis-en-place: about 25 minutes:


Qty.
Measure
Item
Other
20
Ounces
Rose’s lime marmalade

21
Ounces
Thai sweet chili sauce

3/8
Cup
Lime juice

3
Tablespoons
Shoyu




Method:

6.      Combine all ingredients together in a saucepot and heat until the marmalade melts.  Then, transfer to a storage container and chill to below 45°F and use as a sauce for crab cakes and for other appetizers.

This is a marvelous recipe that you will use time and time again.  People love crab cakes, especially ones made with Panko Japanese bread crumb flour.  Believe me, once you’ve served these, people will talk positively about you for the rest of your life!

Finally, here’s the Broken Glass Garnish formula:

(#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:

7.      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.

Final Preparation:

8.      Dust the chicken pieces in the seasoned flour, being sure to shake the excess off.  Transfer to the tempura batter, pulling each piece out and shaking off the excess of that, too, before transferring it into a third bowl full of the coconut breading.  Press each piece flat in the mixture—on both sides—before removing and placing on a sheet pan for the moment. 

9.      Have the deep-fat-fryer set to 350°F and when hot, drop the chicken pieces into it momentarily allowing floating before shaking the basket’s handles to loosen them.  Remove from the fryer baskets and place on a cutting board where you will slice each one into thirds.  Cooking time should be no more than TWO minutes; be careful to not overcook but check a piece for signs of doneness by slicing one to see if the meat’s a solid white within it—NO BLOOD!

10. Have four serving plates with a bed of shredded Napa cabbage at the six o’clock position.  Place six pieces atop each and then dust with toasted coconut.  Place a ramekin of lime-pepper sauce alongside each with a sprig of parsley and a lime wedge at the 10 o’clock. Dust the edge of each plate with Broken Glass Garnish and serve.

This is a very popular appetizer and if you increase the chicken portion by one more slice each becomes an easy luncheon or dinner entrée. Always be sure to dump out the coconut breading when all is said and done and it’s had raw egg in it.  You can use it for the night but be sure to keep it refrigerated at ALL times! It’s up to you to prevent the spread of foodborne-illness-causing organisms by being careful of raw chicken and raw egg products at all times!

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

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, Coconut Chicken is a fabulous dish that I know you’re all going to love once you’ve gone into your kitchen and have banged it out.  The good thing for one’s food cost is when a dish such as this one can do double or even triple duty by being an appetizer, a lunch entrée, and a dinner one.  This gives you three ways to use certain ingredients which mean you keep everything fresh, you never throw anything out, and the guests are overjoyed due to the fact that they can get a favorite dish in a variety of ways.  One more piece of chicken is minimal in cost which means you can jack the price a reasonable amount making the clientele think you’re “on their side” and then have a ringing cash register all night long.  You give them just enough that they’ll continue ordering it throughout the evening in conjunction with other appetizers which is also good for cash flow and for keeping the products in the kitchen honest.  Trust me, I know of where I speak, I have four decades of culinary experience and that simply cannot be discounted.

 Please remember, that we are going to begin offering foodservice consultation for all facets of the business, whether you’re a restaurant owner or an employee who wants to know how to negotiate a better pay raise.  The combined amount of experience here at the END is too much to sniff at so I urge you to get in contact and book some time before we’re up-and-running!

 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 Thursday, April 12, 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 August 28, 1999 in Seattle, WA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                
                                                                           
                                                                             
This is #34 a 12” x 16" original oil painting by Beverly Carrick entitled, “The Produce Tester.’" 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!

Birds
                                                                          


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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