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Sunday, July 15, 2012

“Central Asian Favorites, Pt. XIII: Baked Fresh Yelloweye Rockfish in an Asian Black Bean Butter Sauce—Central Asian Favorites is Back, New, and excitingly Different!” by James “JT” Tobiason



SPIRIT’S seventeenth album entitled, “Time Circles 1968-1972,” came out in 1991 (Epic/Legacy) and is exceptional! This great album features the band at its original best with many unreleased cuts.  The original unit was always one of the best psychedelic rock bands that roared out of the Los Angeles scene in the 1960s and this is definite proof of that.   We highly recommend the album as it is one of their all-time best—you can find it at Amazon.com by using the handy link so go there and BUY IT! Thank you, the Elemental News of the Day.



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James “JT” Tobiason

END Commentary 07-16-2012

Copyright © 2012 by MHB Productions

Word Count: 2,228.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, July 16, 2012 by James “JT” Tobiason



CENTRAL ASIAN FAVORITES, PART XIII

 Central Asian Favorites, Pt. XIII: Baked Fresh Yelloweye Rockfish in an Asian Black Bean Butter Sauce—Central Asian Favorites is Back, New, and excitingly Different!” by James “JT” Tobiason



Bakersfield, CA, 07-16-2012 M: Hello, friends, I am Chef James “JT” Tobiason and I have returned from my long hiatus to pick up a series I actually began on June 26, 2011.  However, we are going to make a change to the heading and are going to drop the “Central” from the main title and go with “Asian Favorites” instead so it won’t seem strange when we do dishes from Indonesia to Mongolia, China, Korea, or Japan and people say, “Hey! Those guys are not ‘central Asia!’” It is important that we be as professional and as educational as possible since we are rapidly becoming the fastest growing, most sought-after online site for culinary and foodservice information.  We are doing our best to knock everyone else out of the upper rungs of the attic so we can eclipse them all and become the NUMBER ONE SITE on the Internet!  We are doing it with the help of Google, our very kind and affable hosts who guide us along each day in our pursuit of our goals.  Without them, we would be as crappy as the OLD blog at Choseit.com, a worthless competitor.   

Today, we are going to make a wonderful dish featuring Yelloweye Rockfish, a wonderful species of fish that swims in the waters off southern Alaska and western Canada.  If you cannot find it at your local fishmongers, please use red snapper or whatever similar flaky-bodied fish you can find.  As for the black bean sauce, we also explain the difference between Asian black beans and Latin American black beans, which is quite a difference: the Chinese ones are actually SOYBEANS whereas the others are merely “beans.” Black beans. You will love this dish, however, as it is magnificent, a beautiful dish that will delight your culinary intelligence to its limits and will excite your sleeping taste buds for a memorable meal.  Let us begin:

(#1668) FRESH YELLOWEYE ROCKFISH WITH ASIAN BLACK BEAN SAUCE



Yelloweye Rockfish are an Alaskan species that inhabits the waters south of the 50th State and along the western edges of Canada.  This delicious fish can live for as long as 120 years or more and while similar to red snapper, it should never be called “red snapper.” It is its own wonderful fish and is common in the Pacific Northwest and occasionally farther south in sales but one can substitute red snapper or any of the Hawaiian snappers in its place in this recipe.

Yield:  4 servings  / Mis-en-place: 45 minutes:




Qty.
Measure
Item
Other
4
7-8-ounce
Yelloweye rockfish filets
Rinsed
Seasoned Flour (Recipe #1592)

.25
Cup
Sesame oil

.25
Teaspoon
Minced fresh garlic

.25
Teaspoon
Minced fresh ginger

.25
Teaspoon
Kosher salt

.125
Teaspoon
White pepper

.5
Cup
Sake

2.75
Cups
Asian Black Bean Butter Sauce (Recipe #1669)
1
Cup
Oriental-cut scallions 

2-3
Cups
Steamed jasmine rice

2-3
Cups
Oriental-style sautéed vegetables

4
Each
Lemon crowns

.125
Cup
Freshly minced fresh parsley
Rinsed
Spanish paprika

4
Each
Sprigs fresh parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Here is the Buerre Blanc recipe:

(#1669) ASIAN BLACK BEAN BUTTER SAUCE



Buerre Blanc sauce is one of the more tricky butter sauces to learn as the slightest deviation in temperature can send your work to fiasco.  Still, every fledgling chef needs to know how to do this as otherwise; they might not be able to work the line with their sauté cooks.  So, give this one a shot, it will work for you, just take your time and do it slowly.

1.      About 2.75 cups / Mis-en-place: 15-20 minutes 




Qty.
Measure
Item
Other
4
Ounces
Minced shallots

8
Ounces
White wine

3
Ounces
Lemon juice

3
Ounces
Apple cider vinegar

2
Cups
Reduced heavy cream (to 1-cup)

1.5
#
Unsalted butter

1
Teaspoon
Kosher salt

2
Teaspoons
Lemon zest

1
Pinch
White pepper

.75
Cup
Asian black beans
Heated



Method:

2.      Reduce the shallots in a skillet with the wine until almost evaporated, then add the lemon juice and vinegar, and again reduce to almost nothing.

3.      Add the reduced cream and unsalted butter and douse the flame.  Whisk in the salt, lemon zest, pepper, and black beans and set aside.  Do not keep by the heat but keep at room temperature. 

This is the classic white butter sauce for use in whatever recipe you are making that it is called for.  Treat it gently as it is very fragile and too much heat will cause it to separate, which is unattractive. Now, a word on Asian black beans:

 WHAT ARE ASIAN BLACK BEANS?



Asian black beans are not Latin American black beans.  There is a difference: first, Asian black beans are a soybean that is fermented and then used as a condiment whereas Black Beans or Turtle Beans are just that: “black” beans.  Asian black beans have been a part of Chinese culinary history since at least the Second Century and continue to be a much-used product.  The western world found them thanks to the influx of Chinese immigrants to North America in the Nineteenth and Twentieth Century’s and continues to favor them in Chinese restaurants.  In a pinch, you can substitute Latin American black beans in a sauce or in a dish but true aficionados will know that they are NOT the real thing.  You can find Black Bean sauce premade in most grocery stores or can find the black beans themselves in most Asian markets.

Next, make the Seasoned Flour recipe:

(#1592) SEASONED FLOUR II



            It is 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 is 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:

4.      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 is important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times.

Final Preparation:

5.      Preheat your standard oven to 375°F or your convection oven to 325°F with the fan in the “on” position.  Dust the fish filets in the seasoned flour and then shake off the excess.  Set them aside for a moment.

6.      Prepare a baking dish or a sheet pan with a sheet of parchment paper sprayed with PAM or with some such other food release spray.  Dribble sesame oil over each one and then sprinkle the combined spices over each fish portion.  When the oven is hot, place them inside on the middle oven rack so the heat can swirl around them evenly.  Never put fish or other delicate meats, seafood, or poultry on either the TOP or BOTTOM shelves—always place them on the MIDDLE rack.

7.      Bake for 7-8 minutes and have everything else ready to go.  When the fish is halfway cooked, pour the sake in around them and continue baking.  When time is up, check for doneness: fish will go from being opaque to “white” no matter the color of the fish.  “White” means “solid” color like white or gray—this is cooked.  Always check to be sure by cutting a small section and observing the inside—is it as described? Does the fish feel “firm” to the touch? If so, it is done so pull it out NOW!

a.      Note: always check fresh fish once it is cooked for any signs of residual bones or worms.  Sadly, worms are a part of life and even though they are cooked and dead, they still do NOT look very good so remove them.  They will appear to be long white tubular “things” on top of the fish so pull them out.  Always check your fish when you buy it and buy nothing but fresh fish but note: worms are a way of life.

8.      To serve, place one portion of each of four serving plates.  Place the fish at six o’clock, the rice at 10 o’clock and the vegetables at two o’clock.  Never stack food on top of one another as that is the sign of unprofessionalism.  It is what ignorant and younger chefs do—NEVER do it.

9.      Ladle Asian Black Bean Sauce over each one and then sprinkle bias-cut scallions (oriental-cut) over each.  Place the lemon crown dead center in each plate and then sprinkle parsley flakes over all followed by paprika.  The orders are now ready to serve.

10. Leftovers must be cooled to below 45°F as quickly as possible to prevent the possibility of foodborne illness from occurring and then covered with plastic wrap and refrigerated or frozen.  Reheat to 165°F before serving again.

This is a great change of pace in many restaurants to run an Asian-styled dish and if you have access to fresh rockfish, by all means, prepare this dish.  Using buerre blanc as the basis for the black bean sauce makes it even richer, more delicious and desirable.

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

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 we hear the voices of more and more people from all walks of the foodservice profession —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 give YOU full byline and that, my friends, 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 Stinky says.

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 want to thank Murph MacDougal for having left the STINKBUG CHAIR here at the corporate offices of the Elemental News of the Day in Oildale, California, on Robert’s Lane nice and warm for me.  I have just returned from a vacation in Sweden, taking my family there to spend a month in the lovely countryside of Scandinavia.  We then came back through Norway, flew into London, England, and then back to New York.  From there, we flew across the country to Chicago, then to Phoenix, and finally to Los Angeles where we returned home to Visalia by way of a valley-hopper.  Then, I had to bid the family farewell and drive to Bakersfield, commonly referred to as “BAKO” so that I could take up residence at the Marriott Hotel courtesy of Stinkbug.  I will be there for the entire week and will happily tell you about Bakersfield, Oildale, and Kern County!  I look forward to it!

I also am happy that we are offering the music of Spirit, Jo Jo Gunne, Randy California, and Jay Ferguson.  I love the family of musicians that make up those bands and had the great fortune of seeing Spirit live in the 1990s on one of their myriad tours across the United States.  I also saw Jo Jo Gunne in the 1970s and let me tell you: that was an experience!  I saw them in Dallas, Texas, and man, oh, man! What a night!                                               

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/ Jay Ferguson 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!

“JT”

James “JT” Tobiason

Professional Baker, American Baker’s Association, Certified Working Chef, ACF, CWC

This is me back in the 1980's when I was an Executive Sous Chef at a hotel Monterey, California. I originally came from Salinas, CA, spent time in Fresno and Bakersfield, and currently am working at a fine-dining restaurant in Visalia, CA. I began cooking in 1967 when I apprenticed under a top chef working in the Napa Valley.

James “JT” Tobiason writes from Visalia, CA.
---30---

The END Commentary for Monday, July 16, 2012 by James “JT” Tobiason

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 James “JT” Tobiason writes this original essay.



Recipe created by James “JT” Tobiason on July 13, 1988 in Fresno, CA.

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