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Friday, April 13, 2012

“Appetizers—a Pain in the Ass, Pt. XXVI: ‘Fried Razor Clams with Lemon-Pepper Butter, Tartar Sauce, and Cocktail Sauce—Bar Food gone Mad” 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 SIXTH album—“Great Grape”—was released in 1973 and was the first compilation album released by their original record company.  The band always managed to put out top-notch songs and definitely belonged in the pantheon of rock greats but just could never quite do it.  However, due to its uniqueness, 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 253 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 04-14-2012

Copyright © 2012 by MHB Productions

Word Count: 1,917.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, April 14, 2012 by Chef Stinkbug

APPETIZERS INDEX, Pt. XXVI

 Appetizers—a Pain in the Ass, Pt. XXVI: ‘Fried Razor Clams with Lemon-Pepper Butter, Tartar Sauce, and Cocktail Sauce—Bar Food gone Mad” by Chef Stinkbug



Bakersfield, CA, 04-14-2012 S: Well, here it is, Saturday in April 2012, amazing to me that from here to December 21, 2012, we have but 253 days to go to see what is going to happen when the Mayan Calendar comes to a screeching halt.  The more I think about it, the more concerned I become because I do believe that things are going to change—drastically—for the worst.  I’ve never seen the country in such a shape as it is today under the present administration and more and more people believe that things are going to happen in November when it comes time for this president to leave office: maybe he won’t.  That situation has NEVER occurred in the United States and the more I hear from folks on the street is that things aren’t going to end well if he’s voted out of office, I mean, it’s possible that elections might be canceled due to this crisis or that.  It behooves every single red-blooded American to pay close attention to whatever comes down and then work to stop it.  We are the greatest nation on the face of the earth and I’ll be damned that it’s going to come to an end on my watch!

So, the Mayan Calendar is going to end and it seems that things you’re concerned about go much faster than things you want to happen or don’t care about.  Maybe that’s just me, maybe it’s everyone but I think that the Mayans knew something like the ancient Egyptians, the Native Americans, the Babylonians, all sorts of ancient and primitive cultures all foresaw great things happening on December 21, 2012 and I’m inclined to believe that all of them were right! Things aren’t good, friends, they’re definitely very, very bad and I am worried about it.  I am thinking about retiring and taking my family to New Zealand and awaiting whatever happens there. 

Today, we’re going to prepare a Northwest delicacy, the so-called Razor Clams, which are a clam species but their shells are razor sharp and one need to be very careful when gigging them along the beach.  But out of the shell, they offer a large piece of meat which we’ll bread and dip in eggwash and then fry on either the flattop or in skillets.  We will serve it with lemon pepper, cocktail and tartar sauces and you had better believe that is a fabulous dish, one that might even be appropriate for when the End Times are upon us! Here we go:

(#641) RAZOR CLAMS WITH LEMON-PEPPER


Yield:  4 appetizers / Mis-en-place: 1 hour prep time / Cooking time: 5-6 minutes. 


Qty.
Measure
Item
Other
28
Ounces
Razor clams, cleaned and butterflied

2
Cups
Seasoned flour

2
Cups
Eggwash

.25
Cup
Lawrey’s lemon pepper

1
Cup
Melted butter

1-1/3
Tablespoons
Lemon zest

1
Quart
Shredded Napa cabbage

4
Each
Lemon crowns

.125
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Sprigs fresh parsley
Rinsed
2
Cups
Broken Glass Garnish

1
Cup
Tartar sauce

1
Cup
Cocktail sauce




Method:

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

2.      Dredge the razor clams in the seasoned flour and then place in a bowl with the eggwash.  Push down into it and allow them to soak for several minutes.

3.      Pour the melted butter across a hot flattop griddle or in several heavy-duty skillets.  When it’s hot, begin removing the clams from the wash, allowing the excess to drain off, and then place them into the hot fat, pressing each one of them down with a spatula. 

4.      Sprinkle each one with some of the lemon pepper and then turn over after they’ve cooked for two minutes.  Continue cooking them for about another three minutes and then check for doneness: normally, the clams cook extremely fast and if they feel firm to the touch and the eggwash has poofed up a bit and is nicely browned, they’re done. 

5.      Place four serving plates out in front of you and divide the shredded Napa cabbage across each of them.  Place equal amounts of cooked razors atop the cabbage with the peppered-side-UP.  Drizzle them with any remaining melted butter, dust with the parsley flakes and the lemon zest and then place both a sprig of parsley and a lemon crown and then sprinkle Broken Glass Garnish around the rims of each plate.

6.      It’s recommended that you accompany your razors with tartar sauce and cocktail sauces in ramekins on each plate. 

Here’s the Seasoned Flour formula:

(#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:

1.      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.

This is 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. Here’s a formula for Cocktail Sauce:

(#410) COCKTAIL SAUCE #1


Yield:  about 2 cups / Mis-en-place: 10 minutes; chill for 8 hours for best effect:


Qty.
Measure
Item
Other
1.25
Cups
Red chili sauce

5/8
Cup
Catsup

.0125
Cup
Lemon juice

.25
Cup
Minced celery

2
Ounces
Horseradish

1.25
Teaspoons
Worcestershire sauce

1.25
Teaspoons
Shoyu

.75
Teaspoon
Tabasco sauce




Method:

1.      Mis-en-place: combine everything together in the bowl of an electric mixer equipped with a whip attachment.  Mix well and then transfer to a sanitized storage container and refrigerate overnight.

This is a classic cocktail sauce that you can make and take pride in; enjoy. Here’s your Tartar Sauce formula:

(#398) TARTAR SAUCE #3


Yield:  3.25 cups / Mis-en-place: 3-4 minutes:


Qty.
Measure
Item
Other
2.5
Cups
Mayonnaise

.25
Cup
Dill relish

.25
Cup
Capers w/ juice

.25
Cup
Minced yellow onions, blanched

1
Tablespoon
Freshly minced parsley

1.5
Teaspoons
Lemon juice

2
Teaspoons
Kosher salt

1
Teaspoon 
White pepper




Method:

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

2.      Combine everything with the use of an electric mixer equipped with a whip attachment taking care to scrape the sides several times during the mixing process.  Store the tartar sauce in a sanitized airtight container for no more than 14 days in the refrigerator.  After that time, discard it and start fresh.  Always be sure to scrape the sides of the container after use so that harmful bacteria won’t be able to form its sides.  Always label, date, and refrigerate!

This is a good tartar sauce that is more advanced than some and simpler than others.  It is tasty and will do the job.

Razors are a delicacy that is available in coastal areas, primarily the great Pacific Northwest but if you can’t find them, use large clams or oysters in their place.  This is a great way to prepare and to serve them so give it your best shot!

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

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.

Another great dish for another great day which leaves but one day to go and that, my friends, will zip by fairly fast and then when I return, we’ll launch our final countdown to the End of Days according to the Ancient Mayans.  Whatever happens, it will be something worth holding onto and very soon now, we will be advertising our End of Days shirts that you can preorder here in another week or two.  Surviving these final days will be very important what with all of the turmoil that’s going on within the nation and around the globe.  I’ve never seen conditions such as they are at the present time and I attribute that to the onrushing worrisome days ahead.

 So, tomorrow, we’ll prepare our final appetizer and I think it’s a good one, one you’ll be delighted to eat—escargots!  I love snails although I remember the first time I had the opportunity to try them, I was somewhat worried because I had no knowledge as to whether they were fresh or bad or what?  I had to eat them on blind faith so never feel bad when you enquire of your server, “Are the snails fresh?” They should be because they come out of a can, but the cooks generally do up bunches of them and keep them in the walk-in, pulling them out when they get an order.  Sometimes, they don’t date them and serve a bad one and then people get sick so always be careful!

 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 Saturday, April 14, 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 September 19, 1999 in Seattle, WA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 



                                                                          

STINKBUG AT THE COUNTDOWN TO THE END DAYS
                                                                             
                                                                               
                                                                   

This is #594 a 12” x 16" original oil painting by Beverly Carrick entitled, “Standing Guard.’" 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.















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 04-06-2012, 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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Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                    
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Tags:

Stinkbug, Appetizers, Hors d’Oeuvres, Seafood, Shellfish, Moby Grape, Fine-dining, Gourmet Cooking, Tasty Foods, Classic Cooking, Fish and Shellfish, Bar Food, Delicious Dishes, the Sauté Chef, Razor Clams,








                                                                               
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