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Tuesday, June 26, 2012

“Famous Restaurant Recipes, Pt. LVII: Chicken Breasts Dijonaise—tender Boneless Breast of Chicken sautéed with Mustard and Cream—delightfully Delicious!” by Chef Vladimir Gdansk





Today, we return to SPIRIT as Jo Jo Gunne folded and Spirit reformed. SPIRIT’S sixth album, entitled, “Spirit of ‘76” came out in 1975 on the Mercury label and saw the reformed band a power trio featuring Randy California on guitar and vocals, Ed Cassidy on drums, and whoever they picked up on bass.  This is a great band and a definite must! Please take the convenient link, go to Amazon.com, and buy it NOW! Thank you, the Elemental News of the Day.  



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Here's the countdown to December 21, 2012: from today, we have 180 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 Vladimir Gdansk

END Commentary 06-27-2012

Copyright © 2012 by MHB Productions

Word Count: 1.937.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, June 27, 2012 by Chef Vladimir Gdansk

FAMOUS RESTAURANT RECIPES, PT. LVII

 Famous Restaurant Recipes, Pt. LVII: Chicken Breasts Dijonaise—tender Boneless Breast of Chicken sautéed with Mustard and Cream—delightfully Delicious!” by Chef Vladimir Gdansk

Auguste Escoffier: Master Chef, 1846-1935, the “King of Chefs and Chef of Kings.”

Bakersfield, CA, 06-27-2012 W: Tomorrow is the famed “Hump Day” here at the Elemental News of the Day and that is a very significant thing, my friends, because he or she who fails to mention it is doomed to repeat another week for committing such a travesty!  Personally, I would not mind doing a second week in a row because I love what I do and when I run a series of menus or recipes, I am inclined to do them on the job, which is always fun for both the cooks and I and the guests who come in the door every night!  One has to make their job fun as if they do not, they burn out, begin looking for negative personality behaviors with which to make it “exciting” again and this leads inevitably to job problems and job changes which are never good for one’s resume unless they’re UP.  I have been in the business for far too long and have had maybe FOUR jobs in my life of 10-12 years or more and that is what has made me the success I am.  I am probably the most successful of all of the writers here having been in the foodservice industry since an early age and have never done anything else.

We are going to continue on with our Famous Restaurant Recipes and the one I have for you today is a stimulating dish if ever there was one featuring succulent boneless breast of chicken sautéed with heavy cream and Dijon mustard for an amazing flavor.  Yes, it is an old dish because it comes to us from Classic French Cuisine, which is the one-and-only number one gourmet style of dining if ever there was one.  People fail to remember their roots and instead seek all sorts of different combinations of French foods, Oriental foods, and ingredients heretofore unknown in cooking.  People scour the earth in search of new and wonderful spices, herbs, ingredients, things that no one has ever seen and you know what? We have seen them all! Stuff like lemon grass, tamarind, sea urchins, and even insects have all been done before at one time or another by this or that culture.  Luckily, we always go back to where our bread is buttered, so-to-speak and that is Classic French and Modern French cuisine.  Let’s make our dish:

(#1118) CHICKEN BREASTS DIJONAISE



We began serving this dish back in the 1980s at the country club in which I was working and it became one of our best sellers.  There is something scrumptious about the combination of cream, mustard, rosemary, and thyme and add to that the classiness of the presentation.  I would recommend this dish to anyone in the business or to the cooks at home.

Yield:  4 servings / Mis-en-place: 20 minutes:



Qty.
Measure
Item
Other
4
5-6-ounce
Boneless breasts of chicken, lightly pounded

Seasoned Flour II (#1592)

.5
Cup
Olive oil

Kosher Salt and Pepper (Recipe #1324)

.5
Cup
Drawn butter

2
Cups
Sliced button mushrooms
Rinsed
.5
Cup
Minced yellow onions

1
Teaspoon
Whole thyme

1
Teaspoon
Whole rosemary

.25
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

2
Cups
Chicken stock
Boiling
.5
Cup
Gallo Chablis 

.5
Cups
Dijon mustard 

2
Cups
Heavy cream

2
Teaspoons
Freshly minced parsley
Rinsed
2-3
Cups
Rice du jour

2-3
Cups
Vegetables du jour

4
Each
Sprigs of fresh parsley
Rinsed
4
Each
Rosemary stalks


Method:

1.      Mis-en-place: have everything ready with which to work! Pound the chicken breasts lightly between sheets of plastic wrap using a food hammer (masticator). Pound them gently just to break down the tendons within the meat to tenderize it; set aside.

2.      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.  Next, make the Kosher Salt and Pepper (KSP):

(#1324) KOSHER SALT AND PEPPER SEASONING



1. Yield: One cup of seasoning:



Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes


Method:

4.      Combine the ingredients together and store in an airtight container.

The Sauté:

5.      Dust the chicken breasts in the seasoned flour, pressing them gently on BOTH sides.  Pick them up and lightly shake them to rid them of the excess and then set aside.

6.      Place a Sautoir or a Sauteuse atop a medium flame and when it is warm to the touch, spray it with PAM or with some such other food release spray.  Add the olive oil and heat to a sizzle and when it is, add the dusted chicken breasts.  Push them into the oil with your fingertips and sprinkle liberally with the KSP.   Lightly brown the breasts on both sides turning them over only once or twice.
7.      When the meat has been browned lightly, remove it from the pan(s) and place on paper towels to dry.  Wipe the pan(s) with paper towels and return to the flame.  Spray with PAM again to prevent the ingredients from sticking and then when warm, add the drawn butter.  The purpose of drawing one’s butter is to remove the fat solids and the whey, which cannot withstand higher temperatures.  This makes the melted butter stronger.

8.      Add the mushrooms and onions and sauté them until tender and a good deal of liquid has been rendered.  Then, return the chicken breasts to the sauté and begin cooking over medium heat.  Add the seasonings and the chicken stock. Then reduce the broth to almost nothing and then deglaze the pan with the Chablis. 

9.       Pour in the heavy cream and the Dijon mustard.  Allow it to boil up which it will do so take care that it does not boil over the sides of the pan(s).  Keep the flame up until it settles down and then reduce the temperature to medium-low and allow the cream and mustard to form an attractive pan sauce.

10. Taste the sauce and readjust the flavorings as necessary.  Add the parsley flakes and blend them in then pull the pan from the flame.  Check the meat for doneness by cutting 1-2 of the breasts and ascertaining as to whether or not the meat is a solid white in color or still shows signs of blood: at this point, they should be totally cooked but if not, throw the meat into the microwave for a minute or so.  Never take chances with the health of your diners.
Rice Pilaf is always good!
11. To serve your Chicken Breasts Dijonaise, place a breast on each of four dinner plates at the six o’clock position.  Spoon plenty of pan sauce over each one replete with mushrooms and onions.  Place your rice at ten o’clock and your vegetables at two o’clock.  Sprinkle parsley flakes over all and place a sprig of parsley on the plate and a sprig of rosemary atop each chicken breast.  They are now ready to serve.
Asparagus is the perfect vegetable!
12. Leftovers should always be separated from the sauce before cooling to below 45°F.  Always store the meat and sauce in separate sanitized airtight containers and be sure to label, date, and refrigerate.  They should be used in 2-3 days at most or tossed out after that.

13. Chicken Dijonaise is great as a special on the Sauté side of the Cooks’ Line or as a banquet dish.  Chicken is easy as it can be prepared ahead with minimal effort and a separate Cream-Dijonaise Sauce made and then spooned over the meat at serving time. 

This is one of the classic French dishes as created by the great French chef, Auguste Escoffier, 1846-1935, and can be made easily on the line by the Sauté Chef.  I’ve always found it to be a good seller and think that you will, too, so give it a shot.  
The End of the Night!
--------------------------------------------

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 is 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 do not pay anything but you will be given a full byline and that is 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 will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I am told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people do not care about the small customer anymore but instead put all of their attentions onto their corporate customers. It is sad to not remember why one has the success they do or from where it came.

I am glad we worked with chicken today because too many times, people write in or call the office number of 661-374-1430 and complain to Moses about us doing veal recipes.  They say it is an outdated form of meat and what’s more, it is barbaric what they do to the poor little critters.  Look, none of us owns a veal farm that I know of but here in Washington State, they have them all over.  There used to be one across the water on Whidbey Island and last time I heard, it was still legal livestock whether you like it or not.  Yes, it is sad what happens to the poor little milk-fed calves but that is how it has always been and will always be.  In Europe, they eat all sorts of things we don’t eat here like horsemeat for one that would never fly in the United States but part of the problem over there is that there isn’t a great deal of land upon which to raise livestock.  Virtually everything is slaughtered and anything eaten whether it’s brains or frogs or even dog in some places.  People eat what they have to eat and like it or not, that is how it is!                                             

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 SPIRIT/ Jo Jo Gunne 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!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association

This is I back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it is something I still do actively every day in my late eighties in Washington State.

Chef Vladimir Gdansk writes from Mukilteo, WA.

---30---

The END Commentary for Wednesday, June 27, 2012 by Chef Vladimir Gdansk

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:

The one-and-only Chef Vladimir Gdansk writes this original essay.



Recipe created by Chef Vladimir Gdansk on August 14, 1987 in Napa, CA.

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