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Saturday, June 30, 2012

“Famous Restaurant Recipes, Pt. LXI: Succulent USDA New York Strip Loin Mustard Steak—if you have Cravings for Mustard, this Steak is for You!” by Chef Vladimir Gdansk



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Here's the countdown to December 21, 2012: from today, we have 176 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



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Chef Vladimir Gdansk

END Commentary 07-01-2012

Copyright © 2012 by MHB Productions

Word Count: 2,593.



AMERICAN INSTITUTE OF CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, July 01, 2012 by Chef Vladimir Gdansk

FAMOUS RESTAURANT RECIPES, PT. LXI

 Famous Restaurant Recipes, Pt. LXI: Succulent USDA New York Strip Loin Mustard Steak—if you have Cravings for Mustard, this Steak is for You!” by Chef Vladimir Gdansk


Bakersfield, CA, 07-01-2012 Su: Here it is Sunday, our final day together and then tomorrow, V. Vicky Mazarotti comes in to take you to who knows where?  The last time the “Vick” was here, she did Old-Fashioned Home Cooking favorites so this time, who knows where she will go.  We always try to share nothing but our best with our readership and hope that you will step up and leave comments telling us what you think.  The fact that the old blog at Choseit.com received tons of comments was probably due to the fact that it was strictly political in nature with food being secondary and many comments came in, albeit not very nice ones.  The fact that it was political is also one of the reasons as to why the federal government chose to make us and 100 other blogs an example of how they could, with their newfound power, close websites they deemed to be harmful to the population had something to do with it, I’m sure.  Now, we try to keep politics to a minimum but as the election approaches, I am sure that politics will come up more-and-more because if something isn’t done and soon, we run the risk of being sucked into the abyss from which, no one ever returns, much like what happens in a black hole.  It is important therefore that we avoid political commentary except in minimal doses lest the Administration makes an example of us once more!

Today, we will complete our beef segment of the Famous Restaurant Recipes, which is in its second week and its fourteenth day.  It has been exciting continuing what Chef James “Jimmy” Hall commenced and that it is our Sixty-first installment of this venerable series.  Famous Restaurant Recipes are an important part of the Elemental News of the Day as it allows us to share nothing but the best with you, recipes that do not often show up in many modern-day cookbooks.  I am sure that most of the recipes I have shared with you this week have been heretofore unseen by you unless you go back in years like we all do.   These are the sorts of foods that our parents and grandparents ate in their heydays and that means they have a bit of attached age but so be it: they are still masterpieces of culinary love!  Let us get going on our final recipe and be done with it!

(#1043) NEW YORK MUSTARD STEAK



The combination of mustard with meat has always been a popular pairing and this recipe is a precise example of that.  Granted, not everyone loves mustard so it should never be a regular menu offering but a special.  Use only the best meat and the best mustard for the best results.   

Yield:  4 servings / Mis-en-place: 30-40 minutes:



Qty.
Measure
Item
Other
4
10-12-ounce
USDA Prime or Choice New York strip loin steaks
Vegetable oil

Standard Steak Seasoning (Recipe #233)

.25
Cup
Cracked black pepper

2+
Cups
Mustard Sauce (Recipe #324)

4
Each
Baked Potatoes (Recipe #1413)

2-3
Cups
Vegetables du jour

4
Each
Parsley sprigs

.125
Cup
Freshly minced parsley
Rinsed


Method:

1.      Mis-en-place: have everything ready with which to work! Make the Steak Seasoning first:

(#233) STANDARD STEAK SEASONING


The reason why some steak houses prosper and others close their doors is the steak seasoning.  There is a restaurant in Bakersfield, California, established in the 1930s and still has its doors open—the KC Steakhouse—and it is because their meat tastes great! Now, this is not their seasoning—this is mine—but the idea is the same: make your steaks, chops, and prime ribs taste phenomenal and the customers will come back night after night, year-after-year, and decade-after-decade!  Try this one out and see how good your beef, pork, and lamb tastes and not only will your customers be hooked, you will be hooked!

Yield:  4.25 cup  / Mis-en-place: 1-2 minutes:




Qty.
Measure
Item
Other
1
Cup
Lawrey’s seasoned salt

1
Cup
Kosher salt

.125
Cup
Lawrey’s seasoned pepper

1
Cup
Granulated garlic

.125
Cup
Granulated onion

.125
Cup
Ground oregano

.125
Cup
Ground rosemary

.125
Cup
Ground marjoram

.125
Cup
Ground thyme

.5
Cup
Spanish paprika



Method:

2.      Mis-en-place: have everything ready with which to work! Run the herbs through the coffee grinder or food processor and then combine everything with the use of an electric mixer equipped with a whip attachment.  Store the steak seasoning in an airtight, sanitized container at room temperature.  It will last for several weeks but must always be kept free of any meat drippings lest it become contaminated. Keep a watchful eye on it, as even seasonings can become potential sources of foodborne illness.

This is an excellent steak seasoning which can be used for pork, lamb, and veal, too, as well as seafood if you need a quick seasoning. Next, make the mustard sauce:

(#324) MUSTARD SAUCE


Mustard sauce is a perennial favorite trotted out for specialty dishes whether they are corned beef or poultry dishes.  One can adjust the mustard flavor as well as the thickness to suit their needs so see how this one works for you.

Yield:  about 3.5 cups / Mis-en-place: 35-45 minutes:



Qty.
Measure
Item
Other
2
Cups
Heavy cream

1
Cup
Chicken broth

3
Tablespoons
Melted butter

1
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

.125
Teaspoon
Minced garlic

.25
Teaspoon
Dry mustard

.25
Cup
All-purpose flour

.5
Cup
Grey Poupon Mustard

.25
Cup
Sherry

1
Teaspoon
Horseradish

.25
Teaspoon
Minced pimientos




Method:

3.      Mis-en-place: have everything ready with which to work! Combine the first TWO ingredients in the top of a Bain Marie over simmering water.

4.      In a saucepot sprayed with PAM or with some such other food-release spray, melt the butter over medium flame and when it’s sizzling, add the spices and the flour, stirring well.  Form a roux—stirring constantly—until it is fluffy and “blond.”  Bring the water under the liquid in the first pot to a boil and then when it is HOT, begin whisking it into the roux with a wire whisk—whisking constantly—over medium-high flame.

5.      Continue whisking the sauce as you finish adding the liquid and continue doing so until a medium-thick sauce forms.  Add the remaining ingredients to it, blending well, and allow it to simmer for 4-5 minutes over a very low flame.  It is important to do this to allow the floury taste to disperse and for maximum flavor to develop.   Check the flavor and readjust it to suit your needs and then use it.

6.      Cool leftovers to below 45°F as quickly as possible and this is done by pouring any leftovers into a shallow pan—no higher than two-inches—atop a cooling rack.  If needed, spray a sheet of wax paper with PAM and place it atop the sauce—sprayed-side-DOWN—to stop formation of a skin. When cool, transfer to an airtight sanitized storage container and label, date, and refrigerate.  The sauce will keep for 7-10 days but is best if used prior to the end date.  

Mustard sauces have many uses and this one is an excellent one that you will enjoy.  Use it for entrees, whether they are beef, pork, lamb, chicken, or seafood, and enjoy!

This is the Baked Potato procedure for ONE potato:

(#1413) BAKED POTATO PROCEDURE



Nowadays, it is important for all foodservice operations to have a “baked potato procedure” as it is a definite must to monitor the length of time baked potatoes are kept in warmers on the cook’s line due to the possibility of their being involved in foodborne illness outbreaks.  It is also important that the pantry chefs know how to bake them properly and to season them in the process.  This is an excellent method for addressing all of these issues.

Yield:  ONE potato  / Mis-en-place: 2 hours:




Qty.
Measure
Item
Other
1
70-count
Russet potato

2.5
Ounces
Whipped butter

2
Ounces
Sour cream

1
Teaspoon
Minced chives

1
Tablespoon
Freshly diced, cooked crisp bacon




Method:

7.      Mis-en-place: have everything ready with which to work!

8.      Potato Preparation: wash and scrub the spuds and then stack and allow drying for at least one hour.  Bake for 45 minutes in a 450°F convection oven and then hold at 150°F for no more than 1.5 hours.  After time’s up, dump them out and replace with the next batch. 

9.      To serve, cut them open in a zigzag manner with a paring knife.  Apply the toppings either on the top or on the side in ramekins.  Serve.

This is the manner in which potatoes were prepared at the country club in Bakersfield, CA, back in the 1980’s. Never hold potatoes beyond 1.5 hours as the possibility of foodborne-illness-causing organisms can begin to multiply.  Potatoes represent the ideal place for dangerous organisms after too much time because they’re moist, warm, and attractive to them.  It is your duty to prevent the spread of foodborne illness whether at home or on the job. Be vigilant!

Final Preparation:

10. Rub the strip loins with salad oil and season heavily with Standard Steak Seasoning.  Then, place the RIMS of the New York’s into the cracked black pepper pressing all the way around so that the sides of each steak is coated with black pepper; set aside while preparing the broiler or outdoor barbeque.

11. 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.

12. Drop the strip loins 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.

13. 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. The way most broiler chefs check their meat is by TOUCH: the firmer the meat, the better done and the looser the meat, the less cooked.  Use your thumb and press the meat and ascertain the feel and if you cannot tell, slice a small corner and peer in but remember! This is unprofessional to cut the meat!

14. When the steaks are cooked to preference, remove from the broiler and place on a pan to rest.  This allows the cooked meat to seal its pores and to keep its remaining juices within it.  To serve, it is best to use individual platters rather than plates as they fit the length of the strip loin and make it appear much more appealing.  Place one steak at the six o’clock position of EACH platter and then the baked potato at the ten o’clock.  Place the vegetables at the two o’clock and a sprig of parsley in the center.  Pour mustard sauce over each steak and garnish with a sprinkle of parsley flakes.

This is a classic way of serving New York strip loins from the past that we still trot out on occasion when we want to wow the diners.  It is a great special, beloved by fans of mustard and spicy foods, and New Yorks are always delicious if you buy the best.

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

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.

Therefore, it is Sunday and this is farewell for me for now!  I am always pleased to be here and to share nothing but the best recipes with you day after day, week after week, and so on and so forth.  I cannot wait to get going and get into the voting booth and vote these bastards out of office that continue blaming George W. Bush for the past four years!  The man has NOT been in office and I am sorry, President Obama, he is no longer the fault—you are!  Please register to vote and study the issues and understand what has been going on in the United States these past four years and do not make the same mistake made four years ago by millions of people.  I should say no more, however, lest I bring the wrath of the FCC down upon us, something I am loath to do.  See you next time around! Bye!                                                 

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 a picture of 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 April 30, 1984 in Napa, CA.

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