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Saturday, April 21, 2012

“Famous Restaurant Recipes, Pt. XLVII: ‘Blackened Red Snapper with Roasted Red Pepper and Cilantro Aioli and Roasted Onion Tartar Sauce—a Tribute to Cajun Chef Paul Prudhomme” 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 FOURTEENTH album—“The Place and the Time”—was released in 2009 and was another 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 245 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 04-22-2012

Copyright © 2012 by MHB Productions

Word Count: 1.989.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, April 22, 2012 by Chef El Chilote

FAMOUS RESTAURANT RECIPES, PT. XLVII

 Famous Restaurant Recipes, Pt. XLVII: ‘Blackened Red Snapper with Roasted Red Pepper and Cilantro Aioli and Roasted Onion Tartar Sauce—a Tribute to Cajun Chef Paul Prudhomme” by Chef El Chilote



Bakersfield, CA, 04-22-2012 Su: Back in the 1980’s, the biggest fad in cuisine was the advent of Cajun cookery which took the nation by storm thanks to the work of great Cajun chef Paul Prudhomme who took the cuisine to the world.  Virtually everyone was making blackening spice and blackening everything from chicken to fish, from turkey to pork, and from fish to frog lets in a frenzy of copycat cookery.  The place in which I was working embraced the cuisine completely and we were doing an entire Cajun menu on top of our regular one and before long, the kitchens were filled with smoke and the personnel having breathing problems.  Don’t get me wrong—it was an exciting time but it was certainly hard on the lungs and on the stomach as no one was prepared for the power of the food, the fumes, and the craze.  People were knocking doors down to get into restaurants that offered the food and I’ve never seen anything like it before or since.  So today, we are going to blacken some fresh red snapper and do it the way Chef Paul would be proud of.  By the time we’re done with our blog post today, you will have become a skilled professional at the art of blackening fish which will prepare you for the other forms of the cuisine, too.

The key to the dish is to make the blackening mix and then to use a combination of both butter and oil in hot skillets over low flame.  Be sure that you draw the butter as this gives it strength at high heat without scorching or burning which is essential to the success of the dish.  There’s no point in wasting time, money, and your reputation by putting out subpar product: word travels fast and you will lose the customers you gained almost overnight. Let’s make this lovely dish:

(#1245) BLACKENED RED SNAPPER





Yield:  4 servings  / Mis-en-place: 30-45 minutes:




Qty.
Measure
Item
Other
Fish Blackening Spice:
4.5
Tablespoons
Spanish paprika

1.5
Tablespoons
Kosher salt

1.5
Tablespoons
Onion powder

1.5
Tablespoons
Garlic powder

1.5
Tablespoons
Cayenne pepper

1.5
Tablespoons
White pepper

1.5
Tablespoons
Black pepper

1.75
Tablespoons
Ground thyme

1.75
Tablespoons
Whole oregano

1.125
Tablespoons
Celery salt

1.125
Teaspoons
Ground cumin 

The Red Snapper:
4
6-7-ounce
Red snapper filets, bones removed
Rinsed
.75
Cup
Drawn butter

.5
Cup
Olive oil

.5
Cup
Lemon juice

The Finish:
3
Tablespoons
Freshly minced parsley flakes
Rinsed
4
Each
Lemon crowns

Spanish paprika

4
Each
Sprigs fresh parsley
Rinsed



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.      Combine the seasonings in a bowl, mixing well, and have ready.  Press the fish filets into the mix, pressing down on both sides to coat the flesh with the blackening spice.  Transfer them to a plate and have ready.

3.      This is a smoky preparation so be sure to have your kitchen fan on and your windows opened a crack especially if you have a fire alarm.  Place two heavy-duty skillets over a medium-flame and heat them up.  When they’re hot, add some of the drawn butter and some of the olive oil to each one.  The purpose of drawing the fat off of the butter is to remove the element that scorches at high heat.  By combining it with oil, it reinforces its ability to handle high temperatures because blackening foods takes high heat.  What you DON’T want is to give a negative flavor through the scorching of the butter as this will affect the finished product. Don’t use all of it because you will probably need to add some additional oil/butter to the pans as you cook the fish.

4.      When the fat is hot, reduce the heat to low-to-medium and place a couple of filets into each pan.  Cook over low heat allowing the fish to sizzle in the oil and to blacken as it does so. Drizzle additional fat across the fish as it cooks, which will cause a smoky mix of spices and oil to waft up into the kitchen so watch your face and particularly your eyes as you cook.  When the fish feels firm on the first side, turn it over and do the same to the other.

5.      When the fish is somewhat firm on both sides, place the pans inside your preheated oven to finish for a few minutes longer.  When it’s totally firm, remove from the oven and transfer it to each of four serving plates, placing it at the six o’clock positions.  Then, place a starch of choice at the 2 o’clock and a vegetable of choice at the 10 o’clock.  Place a lemon crown dusted with both parsley and paprika in the center of each plate with a sprig of parsley alongside it.  Accompany each plate with a ramekin of the following condiment:

(#407) ROASTED RED PEPPER AND CILANTRO AIOLI





Yield: 1.25 cups / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
1
Cup
Best Foods’ mayonnaise

1-1/3
Tablespoons
Lemon juice

1.5
Teaspoon
Chopped garlic

.25
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

1
Tablespoon
Olive oil

1.5
Teaspoon
Freshly minced parsley

.75
Cup
Canned roasted red peppers, drained well

.25
Bunch
Fresh cilantro, washed and picked over




Method:

1.      Combine everything in your electric mixer using a whip attachment and blend together well. Refrigerate to below 45°F.  This will last for about a week in your refrigerator.

Aiolis have become very fashionable over the past two decades and this is an excellent one to have in your recipe books.

This is another excellent condiment to have on hand for fish dishes such as this:

(#400) ROASTED ONION TARTAR SAUCE





Yield:  1.25 quarts  / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
.5
cup
Diced yellow onions, cut .25” dice;

3
Cups
Best Foods’ mayonnaise

.75
Teaspoon
Lemon juice

1.5
Tablespoons
Freshly minced parsley
Rinsed well
.5
Cup
Dill pickle relish

.25
Teaspoon
Tabasco sauce

.25
Teaspoon
Worcestershire sauce

.125
Cup
Finely-minced celery

.25
Teaspoon
Stinkbug seasoning




Method:

1.      Mis-en-place: have everything ready with which to work! Roast the onions on a sheet pan sprayed with PAM or with some such other food release spray for 15 minutes in a 400°F standard oven or a 350°F convection oven—fan “on.” The onions should just be dark around the edges and not totally.  Chill them down in the refrigerator as quickly as possible to below 45°F. 

2.      Mix the remaining ingredients in a mixing bowl equipped with a whip attachment and when the onions are chilled, blend them in and mix well.  Transfer to a sanitized airtight storage container equipped with a tight-fitting lid.  Label, date, and refrigerate.  The tartar sauce will remain good for 7-10 days; afterwards, discard it and start fresh. Always keep chilled!

This is wonderful recipe for tartar sauce, one that is somewhat different than most due to the toasted onions which impart a flavor all their own.  Use for all fish and seafood items.

Back in the 1980’s, Cajun cuisine was at its height with the publication of Paul Prudhomme’s cookbooks on the subject and this has always been one of the best dishes ever to be served in this type of cooking.  If you like spicy foods, you’re going to love it and if you have stomach issues or acid reflux disease, you’ll want to avoid it.

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

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 do hope you’ve enjoyed your week making nothing but seafood dishes, my friends, as it’s been a labor of love for me.  I love working with fresh fish, it’s a passion that was instilled in me by my parents and grandparents.  They were all professional cooks and chefs and existed back in the day when everything was done from scratch and there weren’t all of these store-bought items available.  That is what separated the true chefs from those alive today who have absolutely no knowledge about what it means to cook from scratch.  I am so glad that I apprenticed at the time I did—back in the 1960’s—as if I had not, I would be as helpless as the kids running many of America’s restaurants today.  There’s something quite galling about working for a 26-year-old head chef who only recently came out of a community college culinary arts program—horrible! I have taught so many of these young punks the real way to do things that by the time I left them (or they left me), the roles in the kitchen had reversed and I was the head chef.      

 Tomorrow, Kilgore Randalini will be coming in and then the week after that; we’ll commence our Mother’s Day menu. I am sure it will be extravagant but as to whether or not it’s dinner, lunch, or brunch, I have no idea at the present time.  Whatever it is, it will be grand and you will all walk away with more knowledge than what you came with.  To me, that’s success so please leave comments, become a follower, become a supporter of the Elemental News of the Day—WE NEED YOU!  

 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 Sunday, April 22, 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 April 10, 1982 in San Francisco, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                             
                                                                
                                                                                
This is #1216 an 11” x 14" original oil painting by Beverly Carrick entitled, “Mallards in Autumn.’" 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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