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Wednesday, June 13, 2012

“Famous Restaurant Recipes, Pt. LI: Prime Corn-fed Iowa Ribeye Steaks topped with Crispy-fried Onions and Maytag Bleu Cheese plus a Port-Glazed Shallot and Shitake Mushroom Sauce—Country Club-dining at its ultimate best!” by Chef Elvin C. McCardle



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COUNTDOWN TO THE END OF THE MAYAN CALENDAR…


Here's the countdown to December 21, 2012: from today, we have 192 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



FATHER’S DAY 2012 WEEK!



Chef Elvin C. McCardle

END Commentary 06-14-2012

Copyright © 2012 by MHB Productions

Word Count: 2,402.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, June 14, 2012 by Chef Elvin C. McCardle

FAMOUS RESTAURANT RECIPES, PT. LI

 Famous Restaurant Recipes, Pt. LI: Prime Corn-fed Iowa Ribeye Steaks topped with Crispy-fried Onions and Maytag Bleu Cheese plus a Port-Glazed Shallot and Shitake Mushroom Sauce—Country Club-dining at its ultimate best!” by Chef Elvin C. McCardle



Bakersfield, CA, 06-14-2012 Th: We are going to make a true beef-lover’s delight today, a scrumptious Iowa corn-fed USDA Prime Ribeye that will knock you out! It’s broiled to perfection, topped with a lovely sauce if one wants to make it and also with savory bleu cheese and crispy-fried julienned yellow onions: there aren’t words to describe it!  The amazing thing is, many people have no idea what GOOD beef is supposed to taste like and just assume that what they buy at the local supermarket is as good as it gets.  Why do you think that places like Ruth-Chris’ Steakhouse are so enormously popular or why do people flock to the Lawrey’s dining room in Southern California?  It’s to taste good beef and in this day and age of creeping socialism and veganism, it’s refreshing to be able to go somewhere and buy a gosh-darned good piece of meat and to be able to sit down and savor each and every bite!  That’s what we’re going to do here today, recreate the best dishes of the country club lives I’ve lived and to be able to enjoy it in peace and quiet without a bunch of whacko environmentalists prowling outside the door telling me what I can and cannot eat: NO WAY!  

Father’s Day will happen in three days and I definitely want to give you some of the best recipes one can do to make Dad happy.  As I’ve mentioned or think I’ve mentioned, too often, Dad is relegated to be the one doing the cooking on his OWN day for goodness’ sake!  How tragic is that?  I can remember my father toiling away over the backyard barbeque when me and my siblings were young kids and even though he did it with love, he was still the one doing the work whilst Mom was in the kitchen gabbing it up with my aunts and their lady-friends.  Poor old Dad was out there drinking beer and gabbing with the uncles, sweat dripping off of their foreheads.  Let’s face it: outdoor barbequing is difficult work but then, try working on a broiler in a 130°F professional kitchen!  We get used to it per se but it’s something that one has to develop the ability to do but you, my friends, have the luxury of using indoor ovens and maybe your outdoor barbeque but not excessively.  This is a classic steak-lover’s dish that will be the central dish remembered by everyone when the day is done.  Let’s do it:

(#1626) PRIME CORN-FED IOWA RIBEYE STEAK WITH BLEU CHEESE


One of the all-time classic albeit modern productions, the USDA Prime-cut corn-fed Iowa Ribeye steak is one of the best cuts of beef in the world.  Sure, they lack the creaminess and the gentle texture of the filet but let’s face it: there are two schools of beef-eaters!  One enjoys the refined texture of the filet mignon while the other savors the meat cut that has the most flavor and delivers it, bite-after-bite.  This is one you will definitely enjoy so give it a shot and see how it works for you!

Yield:  4 servings / Mis-en-place: 20-30 minutes / Cooking time: 4-8 minutes. 




Qty.
Measure
Item
Other
4
14-ounce
Prime Ribeye Steaks

1
Cup
Stinkbug Seasoning (Recipe #226)

1
Cup
Vegetable oil

.5
Cup
Drawn butter

2
Cups
Maytag bleu cheese

1
Quart
Julienned yellow onions

2
Cups
Seasoned Flour II (Recipe #1592)

Oil for deep-frying

1.5
Quarts
Steak fries

3-4
Cups
Vegetable du jour

4
Each
Parsley sprigs
Rinsed
.125
Cup
Freshly minced parsley flakes
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! First, prepare the Stinkbug seasoning:

(#226) STINKBUG’S SEASONING


Trade Winds® Spices available at Smart and Final and other fine Culinary Stores


1. Yield: One cup of seasoning:



Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes



Method:

2.      Combine all ingredients together in the bowl of an electric mixer and mix together well. Store in an airtight, DRY container.

This is a wonderful multi-purpose seasoning that can be used with most foods. Next, make the Seasoned Flour recipe:

(#1592) SEASONED FLOUR II




1. About 2.5 cups:




Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Teaspoon
Cayenne pepper

1
Teaspoon
White pepper

1.5
Teaspoons
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes



Method:

3.      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:

4.      Talk to your butcher about purchasing Prime Ribeye steaks as they’re simply the best and of all the beef available to be purchased, Iowa corn-fed beef is by far the best.  Otherwise, you will need to use the best Ribeye steaks you can find and when you have them and you’re preparing to cook them, leave them out at room temperature—covered with wax paper of course!—for about 30 minutes to shake the chill from the meat. Be sure to rub them with the Stinkbug Seasoning on both sides.

5.      Fire up your broiler and your deep-fat fryer.  It is best to have everything ready to go at the same time: julienned the onions and then toss them in the seasoned flour and set aside.  Also have the traditional accompaniment of steak fries ready to drop into the fryer, too, and whatever vegetable du jour you plan on serving: Brussels sprouts or green beans would be the best choices.

6.      When the broiler is lit up and hot, be sure to brush the grates with a steel brush and then use a burlap rag dipped in vegetable oil to rub them.  This will season the grates.  Combine the measure of vegetable oil and drawn butter together and keep warm until called for. 
Crisco Pan Spray: “the Chef’s Friend.”

7.      Spray the meat with PAM or with some such other food release spray and then drop them onto the hot grates.  Cook to preference but note that all connoisseurs and beef aficionados prefer their meat rare-to-medium-rare.  The idea is to obtain diamond-marks on both sides so drop the meat at an angle onto the grates.  As it cooks, brush it with the oil-butter mixture and dust rather liberally with the Stinkbug seasoning. 

8.      Flip the steaks over and put the first lines on the second side and repeat the process with the basting.  At this time, turn on your oven’s overhead broiler or salamander oven.  Flip the meat back to the first side at an opposing angle to get the diamond marks on that side.  Continue basting.  At this time, toss the onions again with the seasoned flour and then place them into the fryer baskets.  Shake off the excess and drop them in.

9.      The onions will cook quickly.  As they do so, flip the beef over to the second side ALSO at an opposing angle to obtain the second set of diamond marks.  Baste the meat and season it again liberally.  When the onions have crisped up and are somewhat “fluffy,” pull them up and turn them out onto a sheet pan lined with a cloth towel to absorb the grease from the fryer.  Drop the steak fries into the basket and cook them.  Have the vegetables finishing off NOW.

10. When the steaks are cooked to preference and have the appropriate diamond-hash marks, pull them from the fire and baste one more time.  Top EACH with one-half-cup of Maytag bleu cheese and place underneath the overhead broiler.  Melt the cheese just enough leaving some chunks but a melted mass.  Pull them out and place one on each of four serving platters rather than normal plates.  Top with crispy-fried onions and then place the steak fries at 10 o’clock and the vegetables at 2 o’clock.  Place a parsley sprig in the center of each plate and dust everything with freshly minced parsley; then, it’s time to serve!

11. One addition that would be good for the steaks is that of a sauce designed specifically for the meat such as a Port-Glazed Shallot and Shitake Mushroom Sauce: here’s how to do it:

(#1627) PORT-GLAZED SHALLOT AND SHITAKE MUSHROOM SAUCE



This is a tasty accompaniment that utilizes any brown sauce, whether it be Brune, Espagnole, Demi-glace, or brown gravy one might have on hand.  The additional ingredients give it a lot of flavor as well as class so don’t be shy about using it.

Yield: 1 serving  / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
5
Ounces
Raw shitake mushroom caps
Sliced
.25
Cup
Minced shallots

.75
Ounce
Vegetable oil

.125
Cup
Port Sherry 

1
Pinch
Stinkbug seasoning (Recipe #226)
See above
1
Each
Lemon wedge

2
Drops
Tabasco sauce

2
Dashes
Worcestershire sauce

1
Dash
Chopped parsley
Rinsed
2
Ounces
Sauté butter (Recipe #219)

2
Cups
Sauce Brune (Brown Sauce)




Method:

1.      Heat the vegetable oil in a skillet and when it’s hot, add the mushrooms and shallots, sautéing until tender.  Add the Tabasco sauce, the Worcestershire sauce, and the Stinkbug seasoning.  Deglaze the pan with the port sherry and reduce until the liquid is almost gone.  Squeeze the lemon wedge into the mushrooms taking care to remove any seeds.  Finally, add the sauté butter and the prepared Sauce Brune, incorporating both.  Add the parsley and reduce it until a moderately-thickened sauce has formed.  Serve when the sauce is creamy and tasty.  Don’t overcook the mushrooms or break the sauce! If you do, stir in a pinch of all-purpose flour and reheat.  Here’s the Sauté Butter formula:
Always use fresh produce, especially citrus fruits
(#219) SAUTÉ BUTTER



1. About 1# / Mis-en-place: 10 minutes. 



Qty.
Measure
Item
Other
14
Ounces
Unsalted butter

1
Tablespoon
Freshly minced parsley flakes

1.5
Tablespoon
Minced fresh garlic cloves

1
Pinch
White pepper

1
Tablespoon
Lemon juice

1.5
Tablespoon
Minced shallots

1
Teaspoon
Minced pimientos

1
Tablespoon
Lemon zest




Method:

2.      Combine all ingredients in the bowl of an electric mixer and beat until light and airy using a whip or paddle attachment. 

3.      When it is, blend in the remaining ingredients and mix well.  Be sure to keep well-refrigerated, bringing out only for use.  Never leave out, especially during hot weather.

This is an important addition to any kitchen for use in a variety of sauté dishes as an enrichment and/or flavor enhancement.

All-in-all, this is a classy, country club-style Prime-cut Ribeye steak presentation and one you and yours will be amazed and delighted by.  Tasty, the meat is cooked to perfection, seasoned liberally, and topped with a light accompaniment.  Put the sauce atop the melted bleu cheese and then top with the crispy-fried onions.  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.

Today is HUMP DAY, my friends, a cherished tradition here at the Elemental News of the Day, home of the one-and-only Culinary Politics, no matter what any other blog or website proclaims, we are the ones who do it all!  But it’s important for me to be sure to tell you that today is indeed, “Hump Day,” because I certainly don’t want to be forced to do TWO weeks in a row!  It’s mind-boggling just doing one that to even consider doing two would be horrible.  Besides, I’m one of those unfortunates who drives into Bakersfield, Oildale, actually, to do the job and then return to Ventura, California, where I reside year-round.  Ventura is my home and has always been my home although I’ve taken brief periods of time away from it.  But to me, we have one of the most attractive expanses of beach anywhere on the western coast of the United States.  I will forever love it and will always have my kids, grandkids, and great-grandkids either living here or coming to visit.  This is one of those rare paradises on earth unlike some of the other so-called scenic places like Monterey (too cold), Carmel (even colder), or any other northern California beach.  Come visit me and see what I mean: once here, you’ll be loath to go anywhere else on the coastline!                                  

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 STEPPENWOLF 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!

Elvin C. McCardle

Elvin C. McCardle

American Culinary Federation, Inc., CWC

_____________________________________________________________________

This is a shot of me as a young chef back in the 1970's when I was working as a sous chef at a resort hotel over on the coast around Ventura Beach, California. I began my career working as a busboy in 1963, move to washing pots in 1965, became a chef's apprentice in 1969 and have been a career professional ever since. I am still involved in professional foodservice as a consultant for food and beverage professionals.
Chef Elvin C. McCardle writes from Ventura, CA.
---30---

The END Commentary for Thursday, June 14, 2012 by Chef Elvin C. McCardle

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 Elvin C. McCardle



Recipe created by Chef Elvin C. McCardle on October 24, 2001 in Ventura Beach, CA.

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The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!

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