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Friday, June 29, 2012

“Famous Restaurant Recipes, Pt. LX: Broiled Medallions of USDA Prime Filet Mignon in Plum Sauce—an Oriental Twist for the Crème de la Crème of Beef Steaks” by Chef Vladimir Gdansk



SPIRIT’S ninth album, “Farther Along” came out in 1975 on the Mercury label and featured 4/5th’s of the band’s original line-up minus only Jay Ferguson.  Matthew Andes, Mark’s brother, joined for this one album having come over from Jo Jo Gunne when that band broke up. This album is great so we urge you take the convenient link, go to Amazon.com, and 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 177 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 06-30-2012

Copyright © 2012 by MHB Productions

Word Count: 1,983.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, June 30, 2012 by Chef Vladimir Gdansk

FAMOUS RESTAURANT RECIPES, PT. LX

 Famous Restaurant Recipes, Pt. LX: Broiled Medallions of USDA Prime Filet Mignon in Plum Sauce—an Oriental Twist for the Crème de la Crème of Beef Steaks” by Chef Vladimir Gdansk

Arnie’s: one of the best restaurants in Washington State.

Bakersfield, CA, 06-30-2012 S: Today and tomorrow, we will move into or final two recipes, both of them steaks and both of them delicious.  There is nothing better than a mouth-watering piece of meat seasoned to perfection and then served on a piping-hot metal steak plate.  Steak houses serve mountains of beef, lamb, pork, veal, and poultry dishes and do so with class.  I am not talking about places like the Sizzler, Good God, no!  Those sorts of places corrupt the younger generation of chefs by making them think that because they can broil a steak, they are some kind of super-hero God.  It is sad because when they walk in the backdoor of the restaurants, the chefs show them the door when they find out from whence they have come!  We love top-quality steak houses and down the road in Everett, WA, we have TWO top-quality steakhouses: the Keg Steakhouse and Bar (2403 West Casino Rd., 425-347-5300) and the Buzz In Steakhouse (9910 Evergreen Way, 425-353-9620) that are absolutely wonderful. In Mukilteo, there is Arnie’s (714 Second Street, 425-355-2181) which although good, is not quite the same as the first two. Finally, the best steakhouse of all them all is located in Seattle, Daniel’s Broiler (10500 N. E. 8th, 21st Floor, Bellevue, WA, 425-462-4662) and is the ONLY place that serves USDA Prime, which puts it light years ahead of the competition!  All of them, however, serve nothing but the best meats and I recommend that you visit each of them whenever you are in town unless, of course, you live here with us!

My purpose is not to give any of these three restaurants free advertising that would otherwise cost them a great deal of money but to simply point out the quality steakhouses located here locally where I live and work.  It is important to be able to nod one’s hat toward their competition but at the same time, the place in which, I am employed, knocks all of them into the dirt (but I cannot tell you due to Stinkbug’s rules).  The recipe we are going to make today I can guarantee you is unknown in any of these fine restaurants and therefore, it should be of immense interest to all of you!  What could be better than a tender filet mignon broiled to perfection, basted with plum sauce, and served smoking hot Oriental-style?  Let us make our dish and you tell me!

(#1039) BROILED MEDALLIONS IN PLUM SAUCE


This is one of the classic filet mignon presentations that are always a popular item whenever served.  The process of glazing the meat with a sugary sauce adds amazing beauty, flavor, and taste to a wonderful piece of meat.  Filets are the only muscle on the animal that receives no workout in the daily life of the beast so therefore, it is undeveloped, tender, and delicious.  You can do this with New York strip loins or even rib eyes but only filets will generate the raves! 
Filet Mignon: the best steaks in the world.
Yield:  4 servings / Mis-en-place: 30 minutes:

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

Qty.
Measure
Item
Other
4
8-ounce
USDA Prime or Choice filet mignons

Vegetable oil

Kosher Salt and Pepper (Recipe #)

1
Teaspoon
Minced fresh garlic

.25
Teaspoon
Minced fresh ginger

2
Cups
Oriental Plum Sauce (Recipe #1641)

.25
Cup
Bias-sliced chives (oriental cut)

3-4
Cups
Rice du jour

2-3
Cups
Vegetables du jour

4
Each
Sprigs fresh parsley
Rinsed
.125
Cup
Minced fresh parsley
Rinsed
.5
Cup
Gari pink ginger
Garnish


Mrs. Miller’s Homemade Plum Jelly: the best in the world!
Method:

1.      Mis-en-place: have everything ready with which to work! Note: you can buy the Gari (pink) ginger at all Oriental or Asian markets so go out and find it.  Make the Kosher Salt and Pepper seasoning first:

(#1324) KOSHER SALT AND PEPPER SEASONING


Every chef has his or her favorite blends of spices and assorted seasonings and this is a simple salt and pepper-PLUS seasoning perfect for all your seasoning needs.  Keep plenty of it on-hand, as it will become indispensable in all your cooking endeavors!

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:

2.      Combine and store in an airtight container.

You will find many uses for this good basic, salt-and-pepper seasoning so keep plenty of made up ahead of time. Next, make the Oriental Plum Sauce:

(#1641) ORIENTAL PLUM SAUCE



This is a great plum-infused Oriental-flavored plum sauce that you can use for a wide variety of different things whether they are main dishes or appetizers.  Its uses are many and stopped only by the limits of one’s imagination so see what you can do with this admirable sauce.
Lee Kum Kee: the best oriental sauces in the world!
Yield:  about 2 cups / Mis-en-place: about 20 minutes:


Koon Chun: Chinese Black Vinegar.

Qty.
Measure
Item
Other
 .5
Cup
Koon Chun Chinese black vinegar

.5
Cup
Mrs. Miller’s Plum jelly

.25
Cup
Lee Kum Kee Plum sauce

.25
Cup
Lee Kum Kee Hoisin sauce

.25
Cup
Brown sugar

2
Tablespoons
Honey

Cornstarch slurry
Optional

Tropic Bee Orange Blossom Honey: the Best Honey in the World!
Method:

3.      Mis-en-place: have everything ready with which to work! Combine all ingredients together in a saucepot and place over medium-low flame. Let it reduce until almost half and then if not thick enough, tighten up with a little cornstarch slurry so the sauce will be thick enough in which to dip oriental finger foods.

This is a good sauce to have in one’s repertoire for Asian foods such as Mongolian Beef and other specialty dishes. 

Final Preparation:

4.      Rub the filets with oil, Kosher Salt and Pepper, garlic, and ginger.  Leave out at room temperature for 10-15 minutes while you fire up your broiler or outdoor barbeque.  When the flames are licking the grates, brush them vigorously with a steel brush to remove all carbon deposits and then wipe with a burlap rag dipped in vegetable oil.  The purpose of this is to season the grates so the meat will not stick to them during the cooking process.

5.      Drop the filets on them and where you drop them depends upon how you want to cook the meat.  If you drop the meat towards the top of the broiler where the grates are generally whiter than at the bottom, you will cook rare-to-medium-rare steaks here.  If you drop the steaks in the middle, you will obtain medium-cooked steaks.  Towards the bottom where the grates are darker, you will obtain medium-well to well-done meat.  The science of this is that towards the top, the heat is higher than towards the bottom.  If you want rare-cooked meat, crisscross the meat quickly with diamond marks and will appear less cooked whereas at the bottom, you can leave the meat on the grates longer as the heat is lower and will penetrate much more deeply while instilling the same diamond marks.

a.      It is important that you give the meat the diamond-marks so before dropping it onto the grate and after rubbing it with oil and the spices, spray the meat with PAM or with some such other food release spray and then cook to preference.  Normally, less cooked meat will cook much more quickly while better-done meat will take longer and a good broiler chef knows this and will cook their steaks accordingly.

6.      As the filets cook, begin brushing the Oriental Plum Sauce onto them with the use of a foodservice-approved brush—sanitized, of course—during the cooking process.  This will give the meat a glazed appearance as it broils making it appear very attractive.  When cooked to preference, remove the steaks from the broiler and place them onto a plate to rest a moment and to seal in their precious juices. 

a.      Be sure to brush the grates again immediately to loosen up any recent deposits of either meat or ash.  Wipe with the burlap-dipped-in-oil again, in addition, this is a constant duty of the broiler position.
Gari: pink ginger.
7.      To serve, place a mound of rice at the six o’clock position on each of four serving plates.  Then, take the filets and slice them in half so that you will have diamond-marked, top-and-bottom halves.  Place both marked halves facing up atop the rice slightly overlapping each other.  Glaze with remaining plum sauce and then sprinkle bias-sliced scallions atop each. 
Rice Pilaf is always good!
8.      Place vegetables at the 10 o’clock position and then the Gari pink ginger in a mound at the two o’clock position in an attractive mini-mound much like sushi chefs do on their plate presentations.  Sprinkle parsley flakes over the entire plate and then place a sprig of parsley alongside the ginger.  Your steaks are now ready to serve!

This is a great Oriental way of presenting the king of steaks, filet mignon.  Glazing them as they cook provides magnificent glazed beauty to the meat and generally, when the plates appear at tableside, people are stunned at their beauty.  Use this one on occasion and watch the results—you will be amazed!
Stir-Fry Vegetables: easy to make and a joy to eat!
--------------------------------------------

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.

Goodness gracious, friends, here it is Saturday and tomorrow, that is it! I am very pleased that we have come close to the end of another exciting segment and I won’t see you again until sometime in late November or early December but I will not be here on the BIG DAY of December 21, 2012, I don’t believe.  Let someone else be here when the world comes to its end, right? I plan to be in Hawaii or the Virgin Islands to welcome the end of the world!  I mean, why face it in Washington State or worse—in Oildale—when one can meet Jesus in paradise here on earth? At least, that is my take on the subject of the End of Days!                                                 

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!  Allied with them, we 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 Saturday, June 30, 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 December 17, 1984 in Napa, CA.

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