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Thursday, May 3, 2012

“Special Menus Index, Pt. LIV: ‘Mother’s Day Menu, Pt. V—Side Dish Seminar, Pt. II—Confetti Rice and Lyonnais Potatoes—two Classic Side Dishes that will enliven both your Veal and Quail Entrees on your Mother’s Day Menu” by Chef Tiresias Helenus Grinikeodopuloposlus



We continue offering the discography of one of the all-time great San Francisco bands: HOT TUNA!  Their ELEVENTH album—“Splashdown”—was released in 1984 and was a fabulous live recording featuring some of the old standards accompanied by newer material.  We love this CD and urge 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 233 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 Tiresias Helenus Grinikeodopuloposlus

END Commentary 05-04-2012

Copyright © 2012 by MHB Productions

Word Count: 1,867.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, May 04, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus

SPECIAL MENUS INDEX, PT. LIV

Special Menus Index, Pt. LIV: ‘Mother’s Day Menu, Pt. V—Side Dish Seminar, Pt. II—Confetti Rice and Lyonnais Potatoes—two Classic Side Dishes that will enliven both your Veal and Quail Entrees on your Mother’s Day Menu” by Chef Tiresias Helenus Grinikeodopuloposlus



Bakersfield, CA, 05-04-2012 F: Wow, it’s Friday already and that means tomorrow, we do our breads and then on Sunday, we’ll do our desserts and I’ll toss in a couple of drink recipes that will enliven your Mother’s Day celebration big time.  I always love concocting cocktails and then serving them with my menus and in the old days, Mother’s Day and Easter always called for Tequila Sunrises and Mimosas, both classics on the bartender’s guide.  I mean, if you can’t enjoy the taste of alcohol, what the hell is the point in producing a special menu?  People want their booze and in the foodservice industry, if we’re going to remain in business, we must give the customer what he or she wants within the limit of the law.  Here in California, there’s no telling what direction we’re ultimately going to go in as drugs are becoming more and legal throughout the state each and every day.  I don’t believe that de-criminalizing them is the way to go but it seems that I am on the outs when it comes to being in favor with whatever the majority wants to do.  Sure, there was a time when I was a lively fellow, had my share of fun, and then came to realize that if I destroyed my liver and my brain, I’d be back to washing dishes by the age of 60, not a pretty sight. Unfortunately there are many out there who have lived inebriated lives and who do come full circle back to scrubbing dishes and pots and pans just to bring home some money to their families or to put more booze and dope down their throats. 

Our menu for next Sunday’s Mother’s Day celebration continues ever on and today, we’re going to make our second round of side dishes by preparing our potatoes and rice dishes.  Both of these are glorious, tasty dishes that will make our wonderful entrees vibrate with electricity and will make you the toast of the town, which is what we strive for here at the Elemental News of the Day.  We want you to be able to obtain a column writing for your local newspaper through the culinary skills you’ve learned from us so you can go ahead and achieve stardom and maybe even get your own reality TV or radio show in which you delight your viewers/listeners with your cooking exploits.  The only way you can do that is by being a daily reader, 24/7/365 here at the END.  Be sure to bookmark us on your online screen so that you can visit us each and every day and also be sure to become a follower!  We want you! Here we go:

Mothers Day 2012 Dinner Menu

I.                   Jellied Apricot-Cheese Salad

II.                Ensalada du Vermont

III.             Spinach Salad with Chevre Goat Cheese 

IV.             Potage ala Mongole

V.                Cream of Celery-Apple Soup

VI.             Veal Cordon Bleu

VII.          Sauteed Quail Salinas-style

VIII.       Carrot Soufflé 

IX.             Scandinavian Vegetables

X.                Buttered Peas with Button Mushrooms

XI.             Confetti Rice

XII.          Lyonnais Potatoes

XIII.       San Joaquin Orange-Rye Rolls

XIV.       Caraway-Onion Muffins

XV.          Sour Cream-Chocolate Cake

XVI.       Real Strawberry Mousse

XVII.    Tropical Iceberg

XVIII. Peach Melba

Okay, the first thing we’re going to do is to knock out the rice segment of our menu and then we’ll do our potatoes. If you’re ready, let’s begin:  

(#930) CONFETTI RICE



Yield:  6-8 servings  / Mis-en-place: 45-50 minutes:




Qty.
Measure
Item
Other
.5
Cup
Diced red bell peppers (seeded and stemmed)

.5
Cup
Diced green bell peppers (seeded and stemmed)
.5
Cup
Diced orange and yellow bell peppers (seeded and stemmed)
.25
Cup
Diced celery

1.5
Quarts
Chicken stock

1
Teaspoon
Kosher salt

1
Each
Bay leaf

.125
Cup
Olive oil

1
Bunch
Coil fideo pasta, crumbled by hand

1
Cup
Minced yellow onions

2
Cups
Basmati rice

.5
Teaspoon
Kosher salt

.5
Teaspoon
White pepper

1
Teaspoon
Minced garlic




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat your standard oven to 375°F or your convection oven to 325°F.  Have the vegetables all cut and prepared and place the chicken stock onto the stove in a 3-quart saucepot.  Bring to a boil, add the salt, and then blanch the bell peppers and celery for no more than 1-1.5 minutes at most and then strain out, rinse underneath cold running water, and plunge into an ice bath to retard further cooking.  Reduce the stock to ONE quart and then lower heat and keep warm for the time-being.

2.      Place a 1.5-quart heavy-duty saucepot over a medium flame and make sure it has a tight-fitting lid.  Heat it up, add the olive oil, and bring it to a sizzle.  Add the crumbled fideo pasta and quickly brown it and then add the onions and sauté until tender, aromatic, and translucent. 

3.      Add the basmati rice and the seasonings and stir almost constantly, lightly browning it in the process, turning it from being opaque in color to white.  Raise the temp on the stock and when boiling again, pour it into the rice, taking care to stand back to avoid the upward-rising blast of steam!

4.      Allow the mixture to come to a boil and then lower the heat to medium and allow the liquid to reduce to just about the level of the rice itself.  Clamp on the lid, hold there for 4-5 seconds to build up the steam, and then insert it inside your preheated oven on the middle rack and bake for 20-25 minutes OR until the rice has absorbed the liquid.  Meanwhile, drain and dry the other vegetables.

5.      When the rice exits the oven, remove the lid and fluff it with a two-tined fork to allow the steam to escape.  Let it sit for a minute or two and then when it’s time to serve, heat the bells and celery in the microwave oven and then fluff into the rice.  Then, it’s time to serve.

Confetti rice works when it has assorted colors of bell peppers and is a beautiful presentation that is good for almost any entrée you have in mind.  It’s tasty, flavorful, and the basmati rice is among the best grains in the world.  This is a great dish and you’ll be using it often!

Alright, here’s our potato dish: Lyonnais potatoes are actually of French origin and are a simple yet tasty accompaniment for most entrees and can even be used on Sunday brunches.  They’re best when they’re crusty so always be sure to leave them on the cooking source for slightly longer than it seems right.  You want them to be well-browned so that they’re tasty with ketchup and salt, which will be what the customer requests.

(#852) LYONNAIS POTATOES



Yield:  5-6 servings  / Mis-en-place: 40-60 minutes:




Qty.
Measure
Item
Other
5
Medium
Russets, steamed, unpeeled, and sliced;

.5
Cup
Chopped bell peppers (stemmed and seeded)

.75
Cup
Chopped yellow onions

1
Cup
Chopped bacon, ham, or sausage

.25
Cup
Diced pimientos

2-2/3
Tablespoons
Minced chives

1.5
Teaspoons
Kosher salt

.75
Teaspoon
Black pepper

1.5
Teaspoons
Granulated garlic

.25
Cup
Bacon fat

.125
Cup
Freshly minced parsley
Rinsed
Spanish paprika




Method:

1.      Mis-en-place: have everything ready with which to work! This recipe works best if you have a flattop range or a Jenn-Aire Range at home; otherwise, you’ll need to use a heavy-duty skillet. Have everything ready.

2.      Place the bacon fat onto the flattop set at 350°F or into the skillet.  Make sure either surface is sprayed with PAM or with some such other food release spray.  Heat it up and when it is, add the potatoes and vegetables and season with the seasonings.  Add the chopped meats, whether it is bacon, ham, or sausage or a combination of any two or all three.  Allow the spuds to become crusty before flipping over with a spatula and then when you do, add more bacon fat or vegetable oil if necessary and sprinkle with the parsley flakes and paprika. 

3.      When crusty brown, the potatoes are ready to serve so use them in individual servings or serve family-style on a platter.  Garnish with more paprika and parsley if desired.

This is a simple yet elegant potato dish that is much-loved by many people and inevitably shows up at banquets and on buffets.  It is a quick one you can knock out if sudden company appears at the door.

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

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.

Two more days to go and then I’m out the door and on the road home to the Southland for a month or so.  I always love coming in and sharing with you nothing but the best of the best of the culinary arts the Lord has gifted me with and I’m so glad that you’re here each and every day.  I appreciate the cards and letters and the emails you send my way and am appreciative of the wonderful things you say! Thank you, we’ll continue our Mother’s Day Menu tomorrow!           

   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 HOT TUNA 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!  

Thank you!

Tiresias

Tiresias Helenus Grinikeodopuloposlus
CEC, CPC, ACF

This is me as a young chef at an awards dinner at the Bon Adventure hotel in the 1980's when I was working there as the Night Sous Chef's Assistant. I began cooking in the 1960's in my native Greece before moving to Los Angeles, California, in the early 1970's. I apprenticed under an ACF Master Chef shortly thereafter and now here I am. I still am involved in professional foodservice as an instructor.

---30---

The END Commentary for Friday, May 04, 2012 by Chef Tiresias Helenus Grinikeodopuloposlus



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 Tiresias Helenus Grinikeodopuloposlus



.



Recipe created by Chef Tiresias Helenus Grinikeodopuloposlus on June 13, 1985 in Beverly Hills, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                            
                                                                             
                                                                             
This is #34 a 12” x 16" original oil painting by Beverly Carrick entitled, “The Produce Tester." 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!

Bunnies
                                                                                  


















CAVEAT:

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