Popular Posts

Wednesday, April 18, 2012

“Famous Restaurant Recipes, Pt. XLIV: ‘The Best Australian Lobster Tail Presentation Ever” 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 ELEVENTH album—“Legendary Grape”—was released in 2003 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 248 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 04-19-2012

Copyright © 2012 by MHB Productions

Word Count: 1,919.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, April 19, 2012 by Chef El Chilote

FAMOUS RESTAURANT RECIPES, PT. XLIV

 Famous Restaurant Recipes, Pt. XLIV: ‘The Best Australian Lobster Tail Presentation Ever” by Chef El Chilote


                                                                                     

Bakersfield, CA, 04-19-2012 Th: The most expensive dish in any fine-dining establishment is the AUSTRALIAN LOBSTER TAIL followed by the Brazilian lobster tail.  The difference between the two is like night and day: Australian tails are large, generally hold together better, and taste out of this world whereas the Brazilian is fine if you can’t afford the Australian but generally has structural issues and will sometimes fall apart during the cooking process which is both annoying and costly for the establishment.  The thing that must be remembered is that lobster tails can never be sold for a SET PRICE; their price has to fluctuate with the market and with however many you buy at a time, a case of 24-48 tails generally being the best way to go.  That will easily run you $1,000 to $1,500 or more nowadays so it’s not something to take lightly when planning a menu unless you have access to a reasonably-priced supply that will seldom change.  In fact, many restaurants tend to forego ordering and putting lobster tails on their menus due to this issue and go with other shellfish dishes that don’t have tails. 

I do think that having lobster tails on the menu is a good thing because people will generally spend the money if they know they’re going to be good.  In fact, all special occasions will see spikes in the purchasing and sales of lobsters so if you’re running a top-notch dinner house, country club, or fine-dining hotel, you need to have lobsters on your menu.  Sure, you can go the other route and have Maine lobsters flown in but then you need to have the hassle of having a live lobster tank on hand and have to take care of your beasts lest they sicken and die due to mishandling.  Not everyone knows how to do this, have you ever had problems with maintaining a tropical. Fish tank?  Well, they didn’t cost anything compared to your investment in lobsters, I assure you so please give it some serious thought about what works for you! Here we go:

(#1434) AUSTRALIAN LOBSTER TAIL PRESENTATION



                                                                                 


Yield:  4 servings  / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
4
11-ounce
Australian lobster tail, tuxedo-cut, on shell

1
Cup
Butter Sauce

Spanish paprika

1.5
Cups
Lemon Buerre Blanc

2-2/3
Tablespoons
Freshly minced parsley

1.5
Quarts
Roasted red potatoes

1
Quart
Vegetables

4
Each
Lemon crown with paprika and parsley flakes

4
Each
Parsley sprig




Method:

1.      Mis-en-place: have everything ready with which to work! Remove the lobster from the shell WITH THE EXCEPTION OF THE CONNECTIVE TISSUE AT THE END OF THE SHELL THAT KEEPS IT AFFIXED.  Gently lay the lobster on the top of the shell with the end of the tail still attached to the shell.  Then, lightly score it with a sharp knife 3-4 times across the width and 2-3 times up the length but DON’T cut through to the shell; this is the “tuxedo cut” that will open up as it steams and will be absolutely beautiful when it’s cooked. Pour the melted butter over it and then dust with paprika to give it the red color. 

2.      Place the tail on the shell into a hot steamer and keep it there for 4-5 minutes or until the meat has gone from opacity to a solid white color and the flesh feels firm to the touch.  Remove and wipe the shell with a cloth and then place it upon a platter at the six o’clock position.  Place the vegetables at 10 o’clock and the potatoes at 2 o’clock.  Place the lemon crown smack dab in the center and dust it with both parsley flakes and paprika for color.  Place the sprig of parsley on the plate as well as a ramekin of Lemon Buerre Blanc and take it to the table immediately!

This presentation works every time! 

Here’s the Butter Sauce recipe:

(#221) BUTTER SAUCE





1. About 3 cups/ 10 Minutes:




Qty.
Measure
Item
Other
2
#
Whole unsalted butter




Method:

1.      Melt whole butter over low heat.  Skim the foam as it melts.

2.      When fully melted, remove butter with a ladle and place in a bowl away from the heat.

3.      Take remaining whey and whip with a wire whisk over low heat.  Whip constantly until hot, about 3-4 minutes but do NOT bring to a boil.

4.      Remove the pot from the fire and gradually whisk in the drawn butter until an emulsified liquid has formed; keep warm at room temperature.  This mixture will remain in this state for several hours.  Use it to enhance cooked fish filets awaiting serving on dinner plates.  Besides providing flavor, it will also keep the fish nice and moist.

This is an important sauce to have on hand for use on seafood and shellfish.

Here’s the Lemon Buerre Blanc recipe:

(#311 A) LEMON BUERRE BLANC





Yield: about 1.5 cups  / Mis-en-place: 20-25 minutes:




Qty.
Measure
Item
Other
1
Cup
Chablis

.5
Teaspoon
Lemon zest

1.5
Teaspoons
Lemon juice

1
Tablespoon
Apple cider vinegar

.25
Teaspoon
Black pepper

1.5
Teaspoons
Softened butter

1.5
Tablespoons
All-purpose flour

.25
Cup
Heavy cream

1
Pinch
Kosher salt




Method:

1. In a heavy bottom sauce pan, reduce the first 5 ingreds by half. Combine butter and flour to form a roux and blend it in. Add the cream and bring the mixture to a full boil. Then, whisk in soft butter gradually until you have a delicious butter sauce. Keep warm at 140°F.

This is an important sauce to know how to make as you will use it many times in the course of your career.

(#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.

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

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.

Yesterday, we were serving Cioppino and I was talking about dropping lobster tails and that is what drove me to present to you Australian lobster tails today, I guess.  It’s the power of suggestion, this is one of the all-time great dishes no matter where you are or where you live with the exception of Muslim countries, they don’t care for shellfish, I believe so it’s their loss.  You can generally find frozen lobster tails at the grocery store because—obviously—there is no native market here in the states for this type of lobster, only the spiny ones out of the Atlantic Ocean.  So, you will find these guys frozen no matter where you work which makes it difficult working in restaurants as you have to be careful how much you bring out to thaw because if you don’t sell them, you need to do something with them which is what leads us to cioppino, bouillabaisse, and paella, as discussed yesterday.  Refreezing lobsters is not really a good thing so it’s important to have other outlets on the menu in order to move out stuff that might be approaching the end of its shelf-life. 

 Thank the Lord! Today is HUMP DAY so tomorrow is all downhill from here on out and that’s a fabulous thing.  I guess, I may be coming up with three more seafood dishes so we will have had nothing but a seafood spectacular week, quite an exciting thing, I think.  Maybe we’ll do some prawn dishes, they’re always a lot of fun to make and to eat and unlike lobsters, and we have our own shrimp industry here in the United States so we don’t have to buy foreign products!    

 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 Thursday, April 19, 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 November 18, 1981 in San Francisco, CA.

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 #929 a 20” x 24" original oil painting by Beverly Carrick entitled, “On the Wing.’" 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 04-10-2012, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                  
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

El Chilote, Famous Restaurant Recipes, Lobster Dishes, Seafood, Country Club Cuisine, Moby Grape, Fine-dining, Gourmet Cooking, Lobster, Fish and Shellfish, High-priced Entrees, Delicious Dishes, the Sauté Chef,








                                                                                   
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.











Advertisements:



























































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!