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Saturday, April 14, 2012

“Appetizers—a Pain in the Ass, Pt. XXVII: ‘Classic Escargot—one of the All-Time Great Appetizers of the Past Two Centuries” by Chef Stinkbug



UNAVAILABLE but is included because it's part of Moby Grape's collective history...
Today, we continue offering albums by 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 SEVENTH album—“Fine Wine”—was released in 1976 and was an album that came out after Moby Grape disbanded for the second time and two of the members formed another band with a couple of other musicians.  Fine Wine was the name of the band and they recorded this, their one-and-only album before disbanding due to another Moby Grape reformation.  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 252 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 04-15-2012

Copyright © 2012 by MHB Productions

Word Count: 2,026.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, April 15, 2012 by Chef Stinkbug

APPETIZERS INDEX, Pt. XXVII

 Appetizers—a Pain in the Ass, Pt. XXVII: ‘Classic Escargot—one of the All-Time Great Appetizers of the Past Two Centuries” by Chef Stinkbug



Bakersfield, CA, 04-15-2012 Su: Whoa, today is our SEVENTH DAY already, and then I’m gone!  Tomorrow, my dear friend, Santanamos “El Chilote” De Soto will be coming in to take over the Great Chair here at the Elemental News of the Day Offices located on Roberts Lane in Oildale, CA, and he’s always got the luck of drawing the best cards out of my esteemed black chef’s hat.  I am sure he will tell you all sorts of wonderful things as he takes over the kitchen for his week’s time.  After him, there’s a few more authors to go and then I believe, I will be bringing in someone else new which will stretch out our off-time.  My wish is to one day have 52 authors writing blog posts which will mean, we only have to come in once a year.  But then, if all hell  breaks loose in December, it will be a moot point and we’ll have to worry about nothing.  All I can say is that I hope something happens and that it’s not a big letdown.  Don’t get me wrong, I don’t want to see the earth shift poles or get blown to bits because the planets align across the solar system and the resulting forces tear the planets apart, I just want something interesting to happen so that I can say, “I was there!”

I’ve saved the best appetizer for last, my friends, the all-time favorite: escargots.  Escargots are tasty, they make a wonderful appetizer that many if not all restaurants at one time had on their menus and are easy to make and a pleasure to eat.  The recipe I’m using today calls for a particular brand which can be found online at igourmet.com along with snail shells if you choose to go that route or information on where to go to purchase escargot dishes.  You can probably find the snails in specialty grocery stores, they’re canned, of course, one of the brands being Roland, I believe.  If you can find that brand, by all means use it as that’s the one favored by foodservice establishments but the one online is an import from France, the home of those who dine on snails, horses, and offal.  To them, all of these things are considered to be either gourmet or haute cuisine whereas I think eating horse is a tragic thing to do.  But then, that’s the typical American viewpoint so you can’t go by that. 

Escargots are sea snails that are raised specifically for the purpose of being consumed.  They have beautiful shells, come in different sizes, and when combined with plenty of roasted garlic butter and baked in a hot oven are delicious. At one time, every restaurant in the country had them on their menus before they started branching out and trying different things but here at the Elemental News of the Day, we revel in the dishes of the long-lost past.  Next time you change your menu or have an hors d’oeuvres party at home, give ‘em a shot and see how good they taste especially with being fresh—it’s almost indescribable.  This recipe is a favorite of mine from back in the 1980’s so if you’re ready, let’s get it going!

  (#634) CLASSIC ESCARGOTS





Yield:  4 servings  / Mis-en-place: 1.25 hours:




Qty.
Measure
Item
Other
1
7-5/8-oz. can
La Maison de L’EscargOT-brand petit escargot (4-dozen small)
1-2
Cups
Roasted Garlic Butter (Recipe #220)

.125
Cup
Finely-minced parsley flakes

4
Each
Lemon wedges on cocktail forks




Method:

1.      Mis-en-place: have everything ready with which to work! First of all, you need to find escargots which can be purchased in many specialty grocery stores or ordered online at places like igourmet.com where a typical can of the brand mentioned above will cost about $16.00 plus shipping and handling.  You’ll need an escargot dish or you can purchase the shells from igourmet.com, too, at six per $3.99.  The typical escargot dish is a six-hole, footed variety made out of porcelain china for a cost of $4.00 so to feed four, you would need at least FOUR of these bowls or 24-32 shells.  Whichever way you go, it’s up to you!

2.      First, you need to prepare the Roasted Garlic Butter recipe which follows:

(#220) ROASTED GARLIC BUTTER





Yield:  6 servings / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
.5
#
Whole butter

1
#
Roasted garlic cloves, minced

.125
Cup
Cracked black pepper

.125
Cup
Kosher salt

1
Tablespoon
Lemon juice

.25
Cup
Freshly minced parsley
Rinsed
3/8
Cup
Olive oil




Method:

3.      Mis-en-place: have everything ready with which to work! Using an electric mixer, beat the butter until it’s extremely light and fluffy; add the garlic, pepper, salt, lemon juice, and parsley and continue beating.

4.      As the paddle rotates rapidly around the mixing bowl, begin dribbling in the olive oil—slowly—until it’s been incorporated by the butter.  Stop mixing at that point.

5.      Scrape the sides of the bowl and begin mixing again making sure that everything’s been well-incorporated; stop a second time and scrape the butter into a sanitized storage container and keep refrigerated.

This is an important item to put into your pantheon of spices, seasonings, rubs, and marinades as you will find many a use for it.  Keep it handy and use liberally.

Here’s the preparation for preparing the dishes:

6.      Empty the escargot from out of the can and drain them but reserve the liquid.  Count out 24 and return the other 24 to a freezer-proof sanitized storage container with a tight-fitting lid and place the liquid upon them.  Freeze them in this way as it will keep them from becoming freezer-burnt and will keep their flavor at its optimum level.

7.      Place one escargot into each dish and then pack it with the Roasted Garlic Butter.  Smooth the top of the dish off with a spatula and then cover each one with plastic and refrigerate for about an hour. 

8.      When time’s up, have your standard oven preheated to 425°F or your convection oven set at 375°F—fan “on”—and bring out the four dishes.  Remove the plastic and place within the hot oven and bake for 5-6 minutes or until the butter’s somewhat melted and the escargots are hot.

9.      Remove the dishes and put one on each of four doily-lined serving plates, dust with minced parsley flakes, place a lemon wedge with a cocktail fork alongside each bowl, and accompany with a sprig of fresh parsley.  Serve immediately just as they are without any other accompaniment.

10. To do it with shells, cleanse the shells and stuff an escargot into each one and then pack it full of roasted garlic butter.  Place them onto a sheet pan and then place inside your refrigerator for an hour.  When time’s up, place the pan inside your preheated oven and bake for about the same amount of time. Remove when hot and transfer to serving plates lined with doilies.  Place the parsley sprig and the cocktail fork-pierced lemon wedge alongside and take out to the tables.

Escargots are classic appetizers that are still popular today as they were years ago when I first tasted mine in the early 1970’s.  Snails have always been considered to be haute cuisine in Europe and also in upper class restaurants in the United States.  Prepared this way, they’re a timeless classic and almost everyone I’ve ever known has loved them.  The problem is in finding them and the bowls outside of the restaurant profession but the Internet has simplified this issue just as it has finding the escargot dishes if you haven’t a top-of-the-line restaurant-and-hotel supply store in your community.  In Bakersfield, CA, we are blest to have the J & L Restaurant Supply which carries every implement required by professional chefs so if you live in our hometown, be sure to visit them.  You can find them in the phonebook!

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

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.

Boy, oh, boy! Tomorrow, El Chilote will be coming in and then at some point, someone will be doing the Mother’s Day menu for your enjoyment.  Trust me, we will have that holiday on time, friends, because I apologize again for not having done St. Patrick’s Day and Easter Sunday in time.  Then again, we have so many fabulous recipes here at the Elemental News of the Day that you can practically put your own delicious menu together through combining different items with one another which will show your value as a chef.  Planning menus is one of the all-time great tasks faced by any professional chef because everything has to be in harmony with one another.   You cannot run things that clash with the other items on the menu!  

 Be sure to pay attention to the ongoing specials on channels like the History Channel on the End of the Mayan Calendar on December 21, 2012 and see if you agree with me and my feelings on the subject.  Everywhere I go, I hear people speculating on what’s going to happen, whether it’s in the grocery store or at church, people are beginning to stand up and pay attention to the onrushing date that holds so much significance.  Maybe the Twelfth Imam is going to climb out of the well, maybe the Antichrist is going to return to the world.  Possibly Jesus Christ may come back, we have no idea what that date means nor what will happen.  Educate yourself on the subject, it’s important that you’re as knowledgeable about what’s going on so that when you hear people discussing it around you, you know what’s going on.  Just don’t do something crazy like sell all of your property and then go sit on a hill waiting for it, too many times in the past people have done that and been embarrassed by nothing happening.  I don’t know what’s going to happen; I’m curious as to what will!

 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 Sunday, April 15, 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 November 30, 1981 in Bakersfield, CA.

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

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“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 #596 an 11” x 14" original oil painting by Beverly Carrick entitled, “Going Steady.’" 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 04-07-2012, 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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Beer: Smokehouse.






























                                                                                     
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Tags:

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