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Saturday, June 16, 2012

“Famous Restaurant Recipes, Pt. LIV: A Variation on one of the Greatest Recipes of all-time—Pork Cutlets ala Normande made with Vin Jakob Sweet Jonathan Apple Wine—indescribably Delicious!” by Chef Elvin C. McCardle



Today, we continue offering the FINAL album by STEPPENWOLF!   Their TWENTY-FOURTH album—“Steppenwolf Gold”—was released in 2005 and was a great “best of” album that reestablished the band on the charts one final time!  We love Steppenwolf and know that you do, too, so please take the convenient link to Amazon.com and buy it!  Tomorrow, we begin advertising the discography of one of the all-time great Los Angeles bands from the “Psychedelic Sixties”—SPIRIT! 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 189 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



HAPPY FATHER’S DAY 2012!!!!



Chef Elvin C. McCardle

END Commentary 06-17-2012

Copyright © 2012 by MHB Productions

Word Count: 2,464.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, June 17, 2012 by Chef Elvin C. McCardle

FAMOUS RESTAURANT RECIPES, PT. LIV

 Famous Restaurant Recipes, Pt. LIV: A Variation on one of the Greatest Recipes of all-time—Pork Cutlets ala Normande made with Vin Jakob Sweet Jonathan Apple Wine—indescribably Delicious!” by Chef Elvin C. McCardle



Bakersfield, CA, 06-17-2012 Su: Happy Father’s Day to all of you fathers out there in the Elemental News of the Day blogger world!  I’m proud to be a father and to have had one of the best fathers that any child could ever have had and hope that all of you feel the same way about yours, about your Grandfather, about your father-in-law, and any other male figure you’ve ever had in your family.  Too often in our modern-day society, the role of fathers is and has been diminished by an ever-growing feminist world, which would like all of us to forget our fathers.  To me, this is tragic, both men and women serve their roles in the normal family and no matter how many times the feminists and the gay agenda try to diminish the importance of intact families, it simply doesn’t and will never work.   I think that it’s important to have both biological parents involved in the lives of their children because in the course of my time spent working in foodservice operations of one form or another, I have spent a great deal of time being an amateur sociologist and psychologist. If one wants to be a successful manager, it means that he or she has to be able to do both jobs to one degree or another.  Not only do we have to motivate our crews, we also have to serve as their counselors, which— like it, or not—is something we have to do lest we lose valuable employees due to overwhelming problems on or off the job.  Sure, it’s a pain in the ass but if one wants their best employees to stay on the job and not fall by the wayside due to difficulties they can’t address, then one has to be prepared to help them.

Too often, my younger employees have difficulties because they don’t have a father in the house nor have they for a long period of time.  They have a hardworking mother who may work several jobs but is never there to counsel and to advise their offspring.  This means that I have to step in and provide the necessary guidance along with whatever I need them to do so that they can prosper as can I.  It would be great if we didn’t have to do this and it’s important to be careful about it so that one doesn’t put oneself into a difficult legal situation but it’s also fulfilling and means our employees may not have to leave our employ due to a crisis at home.  Anyhow, Happy Father’s Day, my friends, I will be spending mine in San Francisco with my family. 

Today, we are going to make a fabulous dish that will delight the taste buds and will also intrigue them: Pork Cutlets ala Normande.  Pork isn’t a number one product anymore but this is a flavorful and tasty dish and one I know you all will love and enjoy.  Without any more discussion, let’s jump in and do it!

(#1634) PORK CUTLETS ALA NORMANDE



Back in the day, the foodservice operation in which I was working always made an effort to find and to bring in a wide variety of different foodstuffs well before the present spate of culinary activity/interest.  Pork cutlets were one of our secret menu items and as we were the only ones in town serving them at the time, they became legendary within the community.  Within six months, almost every other restaurant, hotel dining room, country club, and foodservice operation began running them which only added to our mystique.  Anyhow, try them and enjoy this classical presentation as created by the great French chef, Auguste Escoffier, 1846-1935, the Father of modern French cookery.  The recipe was originally used for chicken breasts but this is a great retooling of the original and updated, too.

Yield:  4 servings / Mis-en-place: (without crabapples- 15-20 minutes) / Cooking time: 8-9 minutes with preparation and cooking. 




Qty.
Measure
Item
Other
4
6-7-ounce
Pork cutlets, lightly tenderized

Seasoned Flour II (Recipe #1592)

.25
Cup
Drawn butter

.5
Teaspoon
Whole thyme

.25
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

.125
Teaspoon
Minced garlic

1
Cup
Sliced button mushrooms

.5
Cup
Von Jakob Sweet Jonathan Apple Wine

2
Cups
Pork stock

1
Each
Bay leaf

2
Cups
Cored and fine-diced Fuji apples

2
Cups
Cored and fine-diced Granny Smith apples

.5
Teaspoon
Kosher salt

.25
Teaspoon
Whole thyme

.25
Teaspoon
Whole sage

.125
Teaspoon
White pepper
(Easy)
2
Cups
Heavy cream

.5
Cup
Laird’s apple brandy 12-year-old

.5-1
Teaspoon
Super-fine granulated sugar

2
Teaspoons
Finely-minced parsley

Fresh ground cinnamon

4
Each
Crabapples (Recipe #1633)

4
Each
Parsley sprigs

3-4
Cups
Rice pilaf of choice

3-4
Cups
Vegetables du jour




Method:

1.      Mis-en-place: have everything ready with which to work! First of all, prepare the Crabapple garnish if you’re going to use it:

(#1633) HOW TO PREPARE CRABAPPLES



Crabapples are an excellent garnish, especially if one has a tree growing on their property!  Always take advantage of whatever unusual item you might have access to and if you can prepare it yourself and make it a specialty, then even more power to you!  Crabapples are a great under-utilized fruit that if prepared properly can add worlds of flavor, color, and attractiveness to a theme-plate.  Give them a shot!

Yield:  5-6 cups  / Mis-en-place: 8-12 hours:




Qty.
Measure
Item
Other
3
Cups
Crabapples with stems

2
Cups
Apple cider vinegar

2
Cups
Superfine granulated sugar

1
Stick
Whole cinnamon

1.5
Teaspoons
Ground cloves

.5
Teaspoon
Ground mace

.5
Teaspoon
Ground allspice

.5
Teaspoon
Ground cardamom




Method:

2.      Mis-en-place: have everything ready with which to work! Look for crabapples of a similar size, shape, and weight at the store or—if you have a tree—from it.  Wash them and remove the stems but don’t peel them—set aside.

3.      Combine the sugar and the vinegar in a heavy-duty saucepot and place over a medium-high flame.  Combine the spices in cheesecloth, being sure to tie it up in a good tight knot.  Toss this into the pot and bring to a near-boil.

4.      Once there, add the crabapples and allow the pot to slowly reheat.  DON’T allow it to get too hot so that the fruit bursts—you want to keep them whole and as attractive as possible especially if to be used for garnishes! Allow them to sit overnight in the pot in their syrup but be sure to cover the pot with a lid or with a sheet pan. 

5.      The next day, refrigerate and keep the crabapples on hand for use as garnishes or—if you wish—turn them into jelly. Prepared like this, they make great muffins, quickbreads, and even desserts.

If one has a crabapple tree, then one has an untapped resource.  Turn them into something and if you have a foodservice operation, find a way to incorporate the fresh fruit.  Always be sure to clean it properly and never use pesticides that might be harmful to the general population but at the same time, never let a resource go to waste!

Next, prepare the Seasoned Flour recipe:

(#1592) SEASONED FLOUR II


            It’s always important to have a variety of different methods for imparting additional flavor to our foods and this is one way to do that.  It’s especially important during the breading and/or dusting process (es) to be able to instill a tasty sub-flavoring base that will make our ultimate product even more palatable than it might normally be.  The best way to generate repeat business is to have the most delicious foods out there because people do notice these things and sure do tell their friends, family, and co-workers about the quality of your dishes.  Never overlook even the most basic and inexpensive ways to accomplish this very important foodservice task.

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:

6.      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.

Master Preparation:

7.      Have everything ready: have the pork cutlets, fresh and tender.  Have the apples cored but don’t peel them, just dice them and store them in a bowl of acidulated water (using either lemon or lime juice) to prevent discoloration.  Wash the mushrooms and slice them.  Draw the butter by melting it slowly over a low flame and then drawing off the scum that rises to the surface.  Then, draw off the clear liquid storing it in a small metal container and then when you hit the whey and water at the bottom, toss that out.  Keep the drawn butter warm but not hot!  The purpose of doing this is to have superior cooking oil, flavorful and able to withstand higher temperatures, then a combined fat that will break down and have yucky components.  Flavor always counts!

8.      Place a large heavy-duty Sautoir or skillet (or two) over medium flame.  Spray each with PAM or with some such other food release spray.  Add the drawn butter and allow it to heat up and when it is, quickly dust the cutlets in the seasoned flour and then add them to the fat.  Season with the salt, pepper, thyme, and garlic as you lightly brown the cutlets in minimal fat over moderate heat.  Add the mushrooms and allow them to cook and then deglaze the skillet(s) with the Von Jakob apple wine. It will flare up so take care to stand back and allow it to reduce quickly.

9.      Add the pork stock, bay leaf, and apples and cook.  Continue cooking over medium-high flame reducing the liquid as you go and tenderizing the fruit.  At first, it will move slowly but then the reduction will pick up speed and when it’s finally down to a light pan sauce, add the seasonings and the heavy cream.  Raise the heat so that the cream begins to simmer, approaching a boil but not quite to NOT discolor it.  Cook until an attractive pan sauce has formed, add the apple brandy and superfine sugar, and check and readjust the seasonings as necessary.  Always scrape the bottom of the skillet(s) on occasion to loosen the meats and to keep everything incorporated in the sauté.  

10. When you have a tasty apple-flavored cream sauce, stop cooking.  Double-check the doneness of the meat and again, readjust the seasonings as necessary; then, they’re ready to serve.  Place one cutlet with plenty of sauce on each of four plates at the six o’clock position.  Place your rice at the 10 o’clock position and the vegetables at the two o’clock.  Place the crabapple garnish in the center of the plate along with a parsley sprig.  Finally, dust the pork cutlets with parsley flakes and a sprinkle or two of cinnamon and serve.

Pork cutlets are a much under-utilized product that really is a joy with which to work!  For one thing, they lend themselves to a variety of preparations and are as tender as any meat can be.  In addition, if ground with a bit of fat, can be quite succulent, juicy, and flavorful.  Always ask your butcher if he or she has them in stock or can bring them in for you—you won’t be disappointed!

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

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 become dedicated followers of the END.  Currently 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, 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.

We have come to the conclusion of our week together and I wish to thank each single one of you for making the Elemental News of the Day the success it is! We continue to increase our readership day-by-day and it’s fabulous to achieve close to one hundred new views each day.  It is our hope to go over 20,000 page views by our second anniversary this Thanksgiving, a very possible goal!  Please help us achieve this lofty desire and help us become one of the all-time greatest foodservice blogs of all time!  It is our goal to do nothing but the best for the best and to do it every single day.  Food is a living, breathing entity that stimulates and soothes our soul’s day in and day out.  Be sure to buy some Steppenwolf albums and tomorrow, we will welcome Los Angeles band, SPIRIT, and our friend, Chef Jimmy Hall!                                     

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 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 Sunday, June 17, 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 September 14, 1987 in Ventura Beach, CA.

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CONGRATULATIONS TO MITT ROMNEY FOR WINNING THE REPUBLICAN NOMINATION FOR PRESIDENT OF THE UNITED STATES!

































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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