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Sunday, April 15, 2012

“Famous Restaurant Recipes, Pt. XLI: ‘Red Snapper d’ Gruene Mansion—a Fabulous Country Club Dish from New Orleans” by Chef El Chilote



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 EIGHTH album—“Live Grape”—was released in 1978 and saw the reformed band once more live in action.  The band could always deliver the goods when it took the stage and this is a great concert.  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 251 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 El Chilote

END Commentary 04-16-2012

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 Monday, April 16, 2012 by Chef El Chilote

FAMOUS RESTAURANT RECIPES, PT. XLI

 Famous Restaurant Recipes, Pt. XLI: ‘Red Snapper d’ Gruene Mansion—a Fabulous Country Club Dish from New Orleans” by Chef El Chilote



Bakersfield, CA, 04-16-2012 M: Here I am, mis amigos, it’s been a long time, five months to be exact since last I was here working with you!  In fact, it was Thanksgiving 2011, a very special holiday to be sure and I’m positive we had nothing but great comments and compliments regarding it.  I am always excited to be here, especially now that’s it’s warming up a trifle bit up here in the Northwest and to boot, I am pleased that I have been given the Famous Restaurant Recipes category because we’ve got some wonderful seafood dishes to prepare and that can only mean one thing: we’re working with fresh fish!

Today’s dish is the classic New Orleans’ dish, Red Snapper d’ Gruene Mansion, a time-honored favorite with a southern flair.  The Gruene family was a noted family that lived outside of New Orleans and ran a restaurant that served fresh fish down along the coast.  The fish in those days was beautiful; the waters were clear, the environment untouched, and way before any of the massive gulf oil spills that have ruined the area.  I believe that the environment needs to be protected and that we are all responsible for its preservation and I’m so glad that President Obama shut things down after the blow-out in the Gulf in 2010.  The Deepwater Horizon has damaged the area irreparably, and that is not good for the fish and shellfish industry upon which we chefs are dependent.  Sure, we rival them up here in Washington State but culinarians everywhere have to defend our sources for products as to lose any of them can be detrimental to the entire profession.  My goal is to protect the environment through conservation and careful control of the corporations that work within it no matter where or who they may be.  I don’t want to see one of the top culinary capitals of the world go down because careless oilmen decided to trash the area for their own gain.  No, we must do what we can to bring the nation’s coastlines back to what they were prior to all of this abuse lest we lose our nation completely.

Today’s fish dish is a baked snapper covered with lime juice, chives, and artichoke hearts and is tasty, moist, and wonderful and one I know you’re all going to enjoy.  We bake it at a low temperature and it comes out so moist that a cocktail fork can easily slice it.  Added to it is wine, salt, pepper, and other flavorings and then when it’s presented, it comes out smelling of rosemary, wine, and heaven, mis amigos, pure unadulterated heaven!  Let’s do it, shall we?

(#1233) RED SNAPPER D’ GRUENE MANSION





Yield:  4 servings  / Mis-en-place: 25-30 minutes:




Qty.
Measure
Item
Other
4
7-8-ounce
Red snapper fillets, cleaned all bones removed;
.25
Cup
Melted butter

1
Teaspoon
Whole rosemary

.125
Cup
Minced chives

.5
Cup
Lime juice

.25
Cup
Chardonnay

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

12
Each
Thin slices of lime

8
Each
Artichoke halves

4
Sprigs
Fresh rosemary

.125
Cup
Freshly minced parsley flakes




Method:

1.      Mis-en-place: have everything ready with which to work! Be sure to clean the red snapper as well as possible by slicing off the section at the “V” between the two “points” of the filet which point off in either direction.  There is a strip there that has a lot of bones in it and you need to cut it out with a sharp knife and either save them for making stock or discard them. Preheat your standard oven to 350°F or your convection oven—fan “on”—to 300°F.  This fish preparation is meant to be oven-simmered at a very low temp so that it remains flavorful, moist, and delicious.

2.      Brush the bottom of a baking dish with melted butter after having sprayed it with PAM or with some such other food release spray.  Place the snapper filets upon the bottom of the dish and then brush with the remaining butter.  Place three thin slices of fresh lime atop each and then sprinkle with rosemary, chives, and season with the salt, pepper, and rosemary.  Cover with the wine, lime juice, and artichoke hearts. 

3.      Place the pan inside the oven and bake the snapper filets for about 15-20 minutes or until the fish is firm, no longer opaque, and when cut, shows that it’s cooked through-and-through.  Then, remove the pan, transfer the filets to each of four spectacularly beautiful serving plates and cover with the remaining pan sauce, parsley flakes, and a rosemary sprig. Serve with rice and vegetables of your choice.

This is an old country club dish from long ago that originally came out of New Orleans and was a mainstay at the club in which I worked for many years.  It is tasty, moist, and very popular as snapper is and always has been a very popular fish, especially when it’s fresh and available.

Note: you could serve this dish with tartar sauce but I normally don’t but for those who are going to request it, here’s one of our END recipes:

(#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.

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

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.

I am so happy to be back as I’ve already said and am even happier that I drew the Famous Restaurant Recipes’ card out of Stinky’s hat.  Our Mother’s Day Menu will be running from April 30th to May 06th with the following week being the actual week of Mother’s Day itself.  So, this time, we are going to have our menu up-and-running the week prior to the event just as we have always done in the past and I believe that either Chef Kilgore Randalini or Chef Tiresias will be the one with the honors of doing it; pretty exciting stuff if you ask me because being given the honor of doing a Special Menu such as myself having done last year’s Thanksgiving menu is quite a thing because I had to put everything on the line and risk criticism if I failed on anything.  I didn’t fail on anything which made me very proud, I assure you and whoever is going to do this holiday, a very important one in fact, even more so than Father’s Day (sorry, Dad!) has quite a week ahead of him (or her).

 I do hope you’ve enjoyed today’s fabulous dish, this is one I learned from an old Cajun chef long ago and then put it to use in a country club in which I worked 14 hours a day back in the 1980’s receiving high praise for it.  I taught it to Stinkbug no less and he did at the club in which he was working during the same time.  We are all more or less country club-qualified chefs here at the END and that is a high honor, too, just as being given charge of a Special Menu is.  You have no idea how important working for a long time in a country club can be for a chef’s resume, it’s something that cannot be duplicated and if one has done it more than once, it’s even more impressive!

 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!  

Muchas gracias, buen amigos!

El Chilote

Santanamos “El Chilote” De Soto

CWC, ACF, Maui Chefs’ Society, Washington State Chefs’ Association.

__________________________________________________________________

This is a shot of me taken when I was a young cook back in the early 1960's. I served underneath a Master Chef for many years before striking out on my own. I went up the coast of the Western United States and Canada, working all the way until I made it to Alaska. From there, I moved to Hawaii for a couple of years (1994-1997) before I returned to Washington State in 1998 and it was there that I met Stinkbug.

---30---

The END Commentary for Monday, April 16, 2012 by Chef El Chilote



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 El Chilote

.



Recipe created by Chef El Chilote on March 17, 1984 in Bakersfield, CA.

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

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                    
                                                                                  
This is #723 a 12” x 16" original oil painting by Beverly Carrick entitled, “Picnic.’" 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 04-08-2012, 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:

El Chilote, Famous Restaurant Recipes, Red Snapper, Seafood, Country Club Cuisine, Moby Grape, Fine-dining, Gourmet Cooking, Classic Cooking, Fish and Shellfish, New Orleans, Delicious Dishes, the Sauté Chef,








                                                                                  

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