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Monday, June 11, 2012

“Famous Restaurant Recipes, Pt. XLIX: One of the Best Seafood-Ravioli Dishes ever—Lobster Raviolis with Smoked Salmon, Shrimp, and Crab—too Delicious to Describe” by Chef Elvin C. McCardle



Today, we continue offering albums by STEPPENWOLF!   Their NINETEENTH album—“Rise and Shine”—was released in 1990 and was another awesome hard-rocking album by the band that gave us the term, “HEAVY METAL.”  This is a great album and one you definitely need to go to Amazon.com and purchase 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 194 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 06-12-2012

Copyright © 2012 by MHB Productions

Word Count: 2,263.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, June 12, 2012 by Chef Elvin C. McCardle

FAMOUS RESTAURANT RECIPES, PT. XLIX

 Famous Restaurant Recipes, Pt. XLIX: One of the Best Seafood-Ravioli Dishes ever—Lobster Raviolis with Smoked Salmon, Shrimp, and Crab—too Delicious to Describe” by Chef Elvin C. McCardle

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

Bakersfield, CA, 06-12-2012 T: We have made it Tuesday of the week of Father’s Day and we are continuing on with our Famous Restaurant Recipes category which is fitting should you wish to substitute one of my recipes for any of the entrees that Chef Nakamura ran last week during her debut Special Menus Week.  She had some classic recipes for her Father’s Day series and I feel some really good ones but mine are super-spectacular as I am doing Famous MODERN Restaurant Recipes!  We love cooking here at the Elemental News of the Day and aspire to do nothing but the finest recipes and menus each and every week as we continue to build our numbers every week.  It is our goal to go over 50,000 page views this sophomore year as we strive to add at least 100 new readers each and every day.  We want you to send your friends, family, acquaintances, and anyone else to us every single day.  We want YOU to become followers, to become supporters, to become lifelong subscribers as we work towards creating our own website before the End comes on December 21st.  Somewhere out there in the universe is an alternate universe and there, we’ll continue on with the Elemental News of the Day even as ours disappears.  Please become an avid reader as it is our utmost intention to be the best there ever was in the blogosphere!  

Today, we are going to do a fabulous ravioli dish featuring some of the best seafood raviolis available online.  The East Coast Seafood Company has the best seafood products available and at the best prices.  Why not treat yourselves to the best pastas, the best seafood items there ever have been for one of the best meals you’ll ever have in your entire life!  We serve nothing but the best dishes here and it is our goal to become the biggest online source for recipes, foods, and links to the entire Internet so please come along with us! 

One good thing about buying fresh pasta is that most grocery stores such as Von’s and Albertson’s carry massive selections of fresh pastas in the cold cases and if you want something special whether it be flavored pastas or peculiar shapes, you generally can find it and also, believe it or not, the pasta-making craze has never died.  Many people have pasta-making machines and much like fruit dehydrators, ice cream-makers, and bread machines, and yogurt-makers, they’re easily found and even easier to use.  I worked for one chef who always made his own pastas and made everything from rutabaga ziti to parsnip lasagna noodles.  Go wild, buy a machine and learn how to make your own and you, my friends, will become the talk of the town.  Be inventive, creative, and wild—it’ll pay off big time! Let’s go:

(#1623) LOBSTER RAVIOLIS WITH SMOKED SALMON, SHRIMP, AND CRAB



Specialty pastas have long been available on the Internet from a variety of sources much as has specialty meats like bear, lion, and bison.  The companies we recommend in this recipe are superlative and perhaps the best we’ve found and we wholeheartedly suggest that you go and visit them and find other delicious and delightful-looking foods with which to make your cooking even better.  This dish is amazing, it looks and smells wonderful and if you can obtain fresh bay shrimp and not frozen, it will put you into culinary seventh heaven.  Anyhow, do your best and don’t be afraid to substitute other items for the recommended ones.  If you can find less-expensive replacements, go for it; otherwise, stick to the script for fabulous results!

Yield:  4 servings / Mis-en-place: 20 minutes/ Cooking time: 6-7 minutes. 




Qty.
Measure
Item
Other
The Lobster Ravioli:
2
#
East Coast Gourmet lobster ravioli gourmet pasta (see link)
4
Quarts
Boiling water

1
Tablespoon
Olive oil

2
Each
Bay leaves

1
Tablespoon
Kosher salt

1
Each
Lemon, halved

The Sauté:
.5
Cup
Drawn butter

1
Cup
Finely-minced yellow onions

1
Cup
Fresh bay shrimp

1
Cup
Fresh Dungeness crab meat
Squeezed dry
.25
Cup
Sweet Vermouth 

.25
Cup
Fresh lemon juice

1
Cup
Shitake mushroom caps
Blanched
.5
Cup
Fine-diced roma tomatoes (seeded)

2
Cups
Fresh baby spinach leaves
Rinsed
1.5
Cups
Heavy cream

1.5
Teaspoons
Kosher salt

.125
Teaspoon
White pepper

1
Teaspoon
Freshly minced garlic

.5
Teaspoon
Whole thyme

1
Teaspoon
Freshly minced parsley
Rinsed
The Finish:
8
Ounces
Smoked salmon, shredded

1
Cup
Shredded fresh parmesan cheese

.125
Cup
Freshly minced parsley flakes
Rinsed
Hungarian paprika

8
Each
Thinly-sliced lemon moons

4
Each
Sprigs fresh thyme




Method:

1.      Mis-en-place: have everything ready with which to work! Note: the lobster raviolis can be found in specialty grocery stores but we buy ours from East Coast Gourmet®, a great company that specializes in seafood on the East Coast of the United States.  They can be found online at the following web address: http://www.eastcoastgourmet.com/Lobster-Ravioli.html. They specialize in ALL things seafood and these raviolis are absolutely beautiful, they are round, black-and-white-striped pasta (black squid ink and white pastas).  The meat is sweet Maine lobster meat with fresh ricotta and mozzarella cheeses in a leek reduction.  They are sold by the pound and there are 16-17 raviolis per pound and at the time of this recipe’s printing (12-29-2011), they were $24.95 per pound PLUS shipping but they’re more than worth it! Please see their blog’s feed on our home page!

2.      As for smoked salmon, you can find that at many grocery stores and you can also smoke your own.  If you wish to buy some, here’s a reputable dealer online who can ship it to you—Cabela’s®—at a very good price, again at the time of this recipe’s being recorded: $49.99 plus shipping and handling but for TWO pounds of smoked salmon strips from Alaska! A great buy for quality smoked fish.  But if you can prepare your own as many Northwest restaurants do, then, you have total control over the process.  Do whatever you must!

3.      Fresh pasta cooks extremely quickly so be prepared. Follow the procedure outlined below using the set-up listed above under “the Lobster Ravioli”:

(#1607) FRESH PASTA COOKING PROCEDURES


Fresh Shrimp Shells: make the best shrimp stock.
Qty.
Measure
Item
Other
For Seasoning Pasta AFTER Blanching:
1
Tablespoon
Olive oil

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.25
Teaspoon
Granulated garlic




Method:

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

5.      Bring water to a boil and add salt and oil.

6.      Add the pasta and boil for 2-3 minutes or until it’s JUST past the “crisp” stage; DON’T overcook!

7.      Immediately drain well and place on a sheet tray in one layer to cool.  Don’t rinse it!

8.      Drizzle with the remaining olive oil and season with the spices.  Toss gently by hand, being careful to NOT tear or break the pasta, until coated with the olive oil. 

9.      When thoroughly cooled, cover and store in a sanitized, airtight container in the refrigerator until called for.

This is a never-fail formula for creating perfect pasta from fresh.

The Sauté:

10. Place a large heavy-duty Sauteuse or Sautoir over a medium flame and spray it with PAM or some such other food release spray.  Add the drawn butter and heat it up.  When it’s warm, add the finely-diced yellow onions and sauté until tender and translucent.  Add the bay shrimp and the crab meat and quickly toss, allowing the butter to flame up.  Then, add the vermouth, lemon juice, mushrooms, and tomatoes and quickly toss.

11. Add the spinach and clamp a lid onto the pan for just a moment to quickly steam and reduce the spinach.  Then, pour in the cream and add the seasonings and raise the flame to medium-high.  Allow the cream to heat up and then to reduce to a thickened pan sauce of medium consistency.  Taste it and if necessary, readjust the flavorings leaning towards a garlicky-flavored cream sauce.  When done to perfection, pull the skillet from the stove.

12. Have your oven’s overhead broiler or your kitchen’s salamander oven fired up.  Drop the cooked raviolis into a basket and drop into a pot of simmering water OR place them into the microwave oven and heat them quickly.  NEVER add directly to the sauté for fear that they’ll be torn apart in the cooking process, ALWAYS treat them with the utmost care and respect!

13. When heated, divide the raviolis between four large serving bowls.  Then, ladle the garlic-cream sauce over each one with the crab and bay shrimp.  Top each one with equal amounts of smoked salmon and parmesan cheese and then dust with more parsley flakes and several shakes each of Hungarian paprika.  Why Hungarian paprika? Because it’s sweeter than Spanish.  Then, place the pasta bowls underneath the overhead broiler and melt the cheese and gratinee the tops until a golden-crusty-brown. 

14. Pull them out and place each one on a doily-lined serving plate.  Top with two lemon moons each and a sprig of fresh thyme and then serve. Accompany with fresh hot bread and butter and a vegetable on the side in a monkey dish and you’ve got a delicious meal.

15. Generally, there aren’t any leftovers and note that when there are, they usually don’t reheat very well.  You can reheat them to 165°F in the microwave oven but the cream sauce will never look as it did when it was originally served.  The pasta, too, might become gummy and stuck to one another but if you don’t mind, go for it.  Always chill to below 45°F as quickly as possible so that you avoid leaving protein-rich dishes out at room temperature. 

This is a delicious pasta dish made with fabulous raviolis that look and taste amazingly beautiful and delicious.  Sure, it’s somewhat costly and on a dinner menu, the markup would be at least 25% so it would be among the more expensive items.  But it’s more than worth it as long as the line cooks prepare it to perfection each and every time without fail. ALWAYS pay close attention to both the cooking of the pasta and the formation of the cream sauce: never overcook the sauce so that the cream loses its beautiful white color and turns to an off-yellow.

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

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.

Day Number Two is now in the books and it’s important to note the days as they pass by.  Our newest author, Itzi Nakamura, almost earned herself an additional week because she failed to mention that last Thursday was her HUMP DAY.  Stinkbug has now codified that anyone who doesn’t mention HUMP DAY is doomed to do a second week on anything that STINKBUG dictates they’ll do it on as HUMP DAY is the most important day there is every week!  So, you can bet that in two days, I will be sure to say that it’s my H-D!  No one want s to have to do an entire week on something Stinkbug picks out for him or her to do as that will be a crapshoot at best and possibly quite embarrassing.  Stinky has said he’s not bothered by doing a vegetarian series or a candy series so everyone from now on will be on his or her best and you can bet we’ll all be hoping that someone else messes up out of spite!                                

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 Tuesday, June 12, 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 April 18, 2001 in Bakersfield, 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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