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Tuesday, April 17, 2012

“Famous Restaurant Recipes, Pt. XLIII: ‘Northwest Cioppino—one of the All-Time Great Mixed Seafood Dishes in a Savory Tomato Sauce as only El Chilote can Prepare” 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 TENTH album—“Vintage: the Very Best of Moby Grape”—was released in 1993 and was an excellent compilation of this underdog San Francisco psychedelic band, well-worth buying. 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 249 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 04-18-2012

Copyright © 2012 by MHB Productions

Word Count: 2,082.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, April 18, 2012 by Chef El Chilote

FAMOUS RESTAURANT RECIPES, PT. XLIII

 Famous Restaurant Recipes, Pt. XLIII: ‘Northwest Cioppino—one of the All-Time Great Mixed Seafood Dishes in a Savory Tomato Sauce as only El Chilote can Prepare” by Chef El Chilote



Bakersfield, CA, 04-18-2012 W: I’ve just noticed that today is the third day we’re doing a seafood recipe so I guess we’re on a roll here.  I enjoy preparing mariscos, my friends, there’s something wonderful about handling fresh fish and making them taste muy delicioso, mis amigos, I assure you, as I’ve mentioned over the course of the past couple of days.  Our seafood dish for today—another mixed fish and shellfish dish—is completely different than yesterday’s Panko-breaded creation.  It’s a classic Italian dish prepared in a Northwest-style using the fish of the area, fresh out of the water.  Sure, if you live in Oklahoma City, you can prepare this dish there—just substitute freshwater fish native to your area in place of the fresh saltwater fish used here.  Many of these things can be purchased from one end of the nation to the other as the marvel of air travel has allowed us to ship fresh fish, lobsters, and any other denizen of the deep, no matter what the part of the world it’s found, virtually overnight so that you have it out of the water within 24 hours.  This enables chefs and cooks everywhere to prepare the exact same dishes that chefs on the coastlines of the nation prepare which is wonderful, amigos, truly wonderful.  I know that when I lived and worked in Hawaii, it was a big thing to have fresh lobsters flown in from Maine on a daily basis to the grand hotels and when something like that can happen, virtually anything is possible.

Cioppino is a dish all its own, a savory tomato sauce gives home to shellfish such as mussels, clams, scallops, lobster, and crab and also whatever fresh fish is on hand.  It is a marvelous way to package leftover items, bits and pieces of this and that, with a sauce and presentation that allows you to tack on a 25-30% cost for a astonishing cash flow.  You are really giving them only so much but when served in a cioppino bowl with soup, salad, and bread, the price can be raised sky-high and no one will complain.  I love that about the foodservice industry—a little imagination allows you to take a dish like this one or its cousin’s bouillabaisse or paella and to turn them into money-making entrees that will make the evening well-worth opening.  All you need are confederates helping you out front: a good maitre‘d and foodservers and you will have the money flowing in and smiles leaving with each and every customer.  Trust me: this is one dish that needs to be nigh on EVERY menu! Here we go:

(#1445) NORTHWEST CIOPPINO





Yield:  4 servings  / Mis-en-place: 20-25 minutes:




Qty.
Measure
Item
Other
4
4-ounce
Lobster tails, shells removed

16
Each
Tiger prawns, peeled and deveined 

16
Each
Manila clams, scrubbed

16
2-ounce
Lingcod pieces

24
Each
Sea scallops

16
Each
King crab legs, split

.25
Cup
Olive oil

4
Sprigs
Fresh rosemary

2
Quarts
Cioppino Stock (Recipe #294)

8
Each
Breadsticks

.25
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Lemon wedges

4
Each
Lime wedges




Method:

1.      Mis-en-place: have everything ready with which to work! First, make the stock and have it ready to go:

(#294) CIOPPINO STOCK





Yield:  about 2 quarts  / Mis-en-place: 20-30 minutes:




Qty.
Measure
Item
Other
3
Tablespoons
Olive oil

.75
Cup
Diced green bell peppers (cored, stemmed, and seeded)
3
Tablespoons
Diced red bell peppers (cored, stemmed, and seeded)
.75
Cup
Diced yellow onions

3/8
Cup
Vermouth

1
Quart
Crushed tomatoes in puree

2
Teaspoons
Minced garlic

3/8
Teaspoon
Whole rosemary

3/8
Teaspoon
Sweet basil

.75
Teaspoon
Whole thyme

1
Pinch
Whole oregano

.125
Teaspoon
Black pepper

.75
Teaspoon
Lemon zest

.75
Teaspoon
Granulated sugar OR Splenda

.75
Teaspoon
Kosher salt

1.5
Teaspoons
Prepared Pesto sauce

4
Drops
Tabasco sauce

1
Pinch
Crushed chilis

1
Each
Bay leaf

12
Ounces
Clam juice




Method:

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

3.      Place a large heavy-duty saucepot over a medium flame and add the olive oil to it.  When it’s hot, add the bell peppers and the onions and sauté until tender and somewhat translucent. 

4.      Deglaze the pan with the vermouth and allow it to reduce to almost nothing and then add the remaining ingredients, raise the heat, and bring to a boil.  Keep there for no more than one minute and then remove from the stove, pour into shallow pans no deeper than 2”, and cool to 45°F as quickly as possible; then, transfer to a sanitized storage container, label, date, and refrigerate.

5.      Keep the Cioppino Stock on hand for no more than 2-3 days; after that, toss it out and begin fresh. This stock will be used for all Cioppino dishes as well as any other seafood-tomato dish you might prepare so keep this recipe on hand!

This is the classic, time-saving base for making Cioppino.  It is easy to make and it simplifies the process of making this Italian seafood dish.

6.      Heat the olive oil in a large, heavy-duty saucepot and when hot, add the seafood and sauté for one minute.  Then, add the cioppino stock and simmer until it’s reduced to a moderately-thick sauce.  Be sure the seafood is cooked through before dividing it up between four cioppino bowls on four serving plates lined with doilies. 

7.      Put the sprig of fresh rosemary atop each portion and then place the lids to the bowls on top.  Place lemon and lime wedges on either side of the bowl and then take to the table.  If desired, you can serve it with steamed rice and a vegetable of choice.  Allow the diners to pour the cioppino over their rice portions or you can do it for them and put on a show as you do so.  Serve with two breadsticks each:

(#631) CAESAR BREAD STICKS





Yield:  4 servings / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
The Basting Oil
.25
Cup
Olive oil

2
Teaspoons
Kosher salt

1
Teaspoon
Granulated garlic

1
Teaspoon
Granulated onion

1
Teaspoon
Sweet basil
Dried
1
Teaspoon
Whole marjoram
Dried
.5
Teaspoon
Black pepper

.25
Teaspoon
Cayenne pepper

.125
Cup
Grated parmesan cheese

1
Tablespoon
Freshly minced parsley
Rinsed
Spanish paprika

The Breadsticks
8
Each
Unbaked plain bread sticks




Method:

1.      Mis-en-place: have everything ready.  Combine the ingredients listed under the “Basting Oil” in the bowl of an electric mixer using a whip attachment. 

2.      Heat a standard oven to 425°F or a convection oven to 375°F—fan “on”—and have ready.  Place the breadsticks on a sheet pan lined with wax paper and brush the sticks with the basting oil.  Place inside the oven and bake until the sticks begin to brown and then baste with the oil again.  Sprinkle with the cheese, parsley flakes, and Spanish paprika.  Return to the oven and bake until done, preferably still soft and NOT hard like hard crackers.

3.      Remove and cool on a wire rack until needed.  Store leftovers in an airtight baggie or sanitized container.  Reheat in the microwave.

This is a great accompaniment for pantry salads, hors d’oeurves, or seafood or other dishes.  Use your imagination or eat them by themselves. Enjoy.

All together, this is a great dish that everyone who loves fresh seafood can enjoy.  What’s more, it’s a great way to cleanse one’s icebox of leftover products without adding too much fresh to it and receiving a good price for it.  You can alter the ingredients should you have different things to move. Enjoy!

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

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 still remember the first time I was allowed to handle fresh seafood as an apprentice and I dropped a couple of raw lobsters out of the shell on the kitchen floor and just as I was about to toss them into the garbage, the executive chef, Alfonso, grabbed me by the collar of my chef’s coat, shook me like a rag doll, and told me if I ever thought about throwing a lobster in the trash again, he’d fire my worthless Mexican ass.  I learned there and then the value of the food I was preparing and from that point forward, I never again worried about the customer but worried about the food cost, first!  That is how it is in the restaurant business\, mis amigos, you think something is tainted and should be trashed and then you realize that your job can be terminated on the spot if you think for un momento that the lobster is worth less than you are.  The food cost is the highest and most important thing in the kitchen and the whole business and one will always work to protect it, even if it means serving substandard food items.  The only time this differs is it’s a known fact that whatever you will serve will KILL someone; then, you’re given an excuse but if you are the reason why the product has become the way it is, you’d better watch out—there aren’t a whole lot of second chances!

 Tomorrow is our HUMP DAY and I’m excited about that as that means I am no different than my fellow Elemental News of the Day brethren here at the END: we count the hours and then the minutes to whenever we can finish up and go back to our normal jobs wherever they might be.  I know that after this week is up, I have to attend the wedding of my oldest daughter on Maui where she still lives even though Mom and I moved out of there years ago.  But once you’re raised in a place like that, it’s difficult to not want to go back and the only reason I’m not back there myself is due to the fact that my wife and I are both the powerhouses behind one of the big restaurants here in Mukilteo, WA, overlooking the ferry harbor to Whidbey Island.  I do plan on when my retirement comes in, in another 5-8 years that I will move my family back to Hawaii to property we own on Molokai.  That is perhaps, the most beautiful retirement home I can ever imagine! Maybe you’ll come visit me there one day! Arriba!   

 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 Wednesday, April 18, 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 October 29, 1998 in Mukilteo, WA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                             
                                                                                                                                          

This is #834 a 12” x 16" original oil painting by Beverly Carrick entitled, “Morning Gossip.’" 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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