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Monday, April 16, 2012

“Famous Restaurant Recipes, Pt. XLII: ‘El Chilote sells out his Latino Heritage—the one-and-only Panko-breaded Seafood Platter with Tartar and Cocktail Sauces—delightfully Good” 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 NINTH album—“Moby Grape ‘84”—was released in 1984 and saw the reformed band (minus Skip Spence) once more live in the studio.  The band is one that should have had the staying power of the Grateful Dead but sadly, just couldn’t do it. By all means, please 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 250 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 04-17-2012

Copyright © 2012 by MHB Productions

Word Count: 2,280.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, April 17, 2012 by Chef El Chilote

FAMOUS RESTAURANT RECIPES, PT. XLII

 Famous Restaurant Recipes, Pt. XLII: ‘El Chilote sells out his Latino Heritage—the one-and-only Panko-breaded Seafood Platter with Tartar and Cocktail Sauces—delightfully Good” by Chef El Chilote



Bakersfield, CA, 04-17-2012 T: One of the great things about being in the restaurant business nowadays is the availability of all sorts of ingredients whether they be fresh seafood or items such as Panko, or Japanese bread crumbs, that were never available to us back in the day, you know, the 1970’s and earlier.  One of the great things about working in the Southland was the fact that we were always on the cutting edge of menu-making because major cities are always light years ahead of the lesser places like Bakersfield, towns that are always on the outskirts of what’s going on elsewhere.  The harbor in San Pedro is the home to tons of fresh fish much like the Pike’s Place Market in Seattle, fresh fish is brought in each and every day, no matter the time of year, and we have the ability to go down there and pick whatever it is we wish to run that night as special.  Working with fish has always been one of my favorite things to do and the Mexican people have long been associated with seafood or “mariscos or pescados” as we call them.  We have many fine recipes for some of the tastiest fish items ever made and then again, we’re also experienced with making the norm such as what we’re going to do today, the amazingly good Seafood Platter featuring a wide variety of fish and shellfish, breaded to perfection and then tossed into the deep-fryer where they emerge delicious!

Panko breadcrumbs are a wonderful breading agent; they give a texture that is not only crispy but unique.  The fact that it comes to us from our Japanese culinary brothers is an exciting thing because it gives our breaded fish an oriental flair which is remarkable.  The texture is crisp, the appearance, muy bueno, and the flavor is mucho delicioso!  My mother would tell me, “El Chilote, my son, you have sold out your heritage to become a gringo” to which I would say, “Si, mama, but it’s oh, so bueno!”

Anyhow, the good thing about a dish such as the seafood platter is that it allows you to use bits and pieces of leftover fish with shellfish and that means combining leftover products with a bit of new and then tacking on a hefty-yet-reasonable price for what you’re selling your customers.  Dishes such as this are always popular and generally will sell out each and every night which is a boon for any cash-strapped restaurant.  I’ve seen many a place go to serving a variety of breaded deep-fried fish entrees and then seen their business spike up because most people are drawn to deep-fry foods because they taste good.  It’s true that one shouldn’t eat deep-fried foods each and every day but once in awhile, it’s a good thing and when people know you’re serving something good, believe me, they’ll tell their friends, family, neighbors, and co-workers who will in turn spread the word from there and before you know it, they’ll be knocking your doors down to get in!  Let’s make this recipe:

(#1442) BREADED SEAFOOD PLATTERS





Yield:  4 servings  / Mis-en-place: 1 hour:




Qty.
Measure
Item
Other
4
Each
Panko-breaded 2-ounce halibut portions

8
Each
Panko-breaded sea scallops

8
Each
Peeled and deveined Panko-breaded 24/30 prawns
8
Each
Panko-breaded jumbo oysters

8
Each
Seasoned flour-breaded jumbo calamari rings
1/8” Thick
2
Cups
Shredded Napa cabbage

1
Cup
Tartar Sauce #1 (Recipe #396)

1
Cup
Cocktail Sauce #1 (Recipe #410)

1
Quart
Roasted Red Potatoes (Recipe #1359)

3
Cups
Vegetable of choice

4
Each
Lemon wedges on cocktail forks

.25
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Parsley sprigs
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Here is the Basic Panko Breading which you will use for breading all of the seafood products:

(#1420) BASIC PANKO 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

3
Cups
Panko Japanese bread crumbs

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:

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

3.      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 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.  This is 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:

4.      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.

Final Preparation:

5.      Bread the seafood products per the instructions under the Panko Breading formula.  If you need to make more, be sure to do so.  When everything is ready per the instructions, have a deep-fat fryer heated to 350°F.  Drop the seafood into it and cook until golden-brown.  Remove from the fryer, place on a sheet pan lined with paper towels to dry. 

6.      To serve: have four large serving plates before you and at the six o’clock position, put a bed of shredded Napa cabbage.  Atop that, divide the seafood into the following portions: 1 each halibut; 2 each sea scallops; 2 each prawns; 2 each oysters; and 2 each calamari rings. 

7.      Place roasted red potatoes at the 2 o’clock position and vegetables at the 10 o’clock position.  Place a ramekin of cocktail sauce and tartar sauce on each plate, sprinkle with freshly minced parsley, and pluck a lemon wedge on a cocktail fork accompanied by a sprig of parsley on each and serve while HOT!

Here’s the Red Potato Formula:

(#1359) ROASTED RED POTATOES WITH POTATO SEASONING





Yield:  4 servings  / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
8-12
Small
Red potatoes, unpeeled
Rinsed and scrubbed
#229 Potato Seasoning:
1
Cup
Olive oil

.125
Cup
Whole rosemary

1
Teaspoon
Freshly minced garlic

.125
Cup
Whole thyme

1
Teaspoon
Black pepper

1.25
Teaspoons
Kosher salt

2
Teaspoons
Dried parsley flakes

2/3
Teaspoon
Spanish paprika

The Finish:
.125
Cup
Freshly minced parsley flakes
Rinsed



Method:

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

2.      Potato Seasoning: combine everything together using an electric mixer equipped with a whip attachment.  Use it to oil steamed potatoes prior to tossing them into a hot oven to brown them off.  This is a great flavoring agent and will increase the tastiness of your potato dishes.  Always blanch potatoes that will end up being fried, deep-fried, or oven-roasted as this will quicken the required cooking time and make them taste better.

3.      Preheat a standard oven to 425°F or a convection oven to 375°F and have ready.  Spray a baking dish with PAM or with some such other food release spray and then place the red potatoes within it.  Cover with the potato seasoning and place inside the oven and bake 30-45 minutes OR until a paring knife inserted into the center of the larger potatoes goes in and withdraws easily. 

4.      Remove the spuds from the oven and drain the oil remaining in the pan.  Transfer the potatoes to a bowl and cover with the parsley flakes, tossing well.  Then place in either a serving bowl or place 2-3 potatoes on each of four serving plates alongside your chosen entrees.

This is a good way to prepare red potatoes or even new potatoes.  Be sure to pick potatoes that are more-or-less the same size so that not only the cooking times are the same but the visual appearance is perfect, too.

Here’s your Tartar Sauce formula:

(#396) TARTAR SAUCE #1





Yield:  about 3.5 cups / Mis-en-place: 3-4 minutes:




Qty.
Measure
Item
Other
2.5
Cups
Best Foods’ mayonnaise

.5
Cup
Chopped onions, blanched

.5
Cup
Dill relish

1
Tablespoon 
Lemon juice

2
Teaspoons
Kosher salt

.5
Teaspoon
White pepper




Method:

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

2.      Combine all ingredients together and store in the refrigerator in a sanitized airtight container for 1-2 weeks at most; after that, be sure to discard it.

This is a simple and quick tartar sauce that is both flavorful and easy to make.  Keep this recipe handy. Here’s your Cocktail Sauce formula:

(#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. Anyhow, all combined together, this is a delightful dish that everyone can enjoy who loves the taste of breaded deep-fried fish.  This is almost always a very popular seller so keep this one on your menu and it will do right by you.

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

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, I do hope that you’ve all enjoyed today’s marvelous dish on this—our second day together after months of being off.  There is something so good about breading fish and then deep-frying it that it can make a delicious prime rib take second place.  No matter how you look at it, there’s no getting away from breaded-or-battered deep-fried foods because people will gravitate to what they know and love best and will do it unhesitatingly.  Over the years, I’ve worked in many restaurants from the Southern California coastline to the shores of both Alaska and Hawaii and two things have always stood out no matter where I’ve been: creamy clam chowder and breaded seafood platters are always on the menu because it’s what people want.  In this line of work to be successful, one must give their customers what they want or the guy across the street will be happy to do it for you!

 There goes Day Number Two on our busy week of this strange year, one in which everyone walks around with a question mark in regards to a great deal of things.  What will happen in December, what will happen in the election in 2012, will they drive the greatest president the nation has ever known from office?  I certainly hope not and in fact, I have bets running with a variety of people as to what will happen on this subject.  Anyhow, there’s no point in me waxing political here, it’s not what Brother Stinkbug wants or asks us to do and I respect his wishes with all my heart!  

 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 Tuesday, April 17, 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 July 27, 1996 in Kahului, HI.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                           
                                                                        
                                                                         

This is #724 an 11” x 14" original oil painting by Beverly Carrick entitled, “Quail and Cantaloupe.’" 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!

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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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