Popular Posts

Monday, July 2, 2012

“Old-Fashioned Home Cooking, Pt. XVI: Tender Roast Pork Tenderloin ala Danoisie—delicious Grape Jelly and Onion-infused, Sugar-Glazed Pork is out of this World!” by Chef V. Vicky Mazarotti



SPIRIT’S eleventh album, “Live Spirit” came out in 1977 on the Potato label and featured the POWER TRIO live in concert somewhere in the world. This album is the band’s first live album and a great one to boot but unfortunately, it is currently unavailable until 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 174 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012



FOURTH OF JULY WEEK!



Chef V. Vicky Mazarotti

END Commentary 07-03-2012

Copyright © 2012 by MHB Productions

Word Count: 2,104.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, July 03, 2012 by Chef V. Vicky Mazarotti

OLD-FASHIONED HOME COOKING, PT. XVI

 Old-Fashioned Home Cooking, Pt. XVI: Tender Roast Pork Tenderloin ala Danoisie—delicious Grape Jelly and Onion-infused, Sugar-Glazed Pork is out of this World!” by Chef V. Vicky Mazarotti



Bakersfield, CA, 07-03-2012 T: We did a fabulous dish yesterday; the Chicken Breasts ala Smitane and today, we are going to do a Scandinavian dish, Roast Pork Tenderloin ala Danoisie.  This dish is (as the title describes it above) “sugar-crusted with a grape jelly and onion-infused sauce that makes it both tangy sweet and savory-spicy.  I love doing different European dishes and yes, this one belongs to our “Old-Fashioned Home Cooking” series because it is NOT a dish you see NOW; no, it is a dish from the old days, the last time I did it was in the 1980s and even then, it was dated.  It was because it was a country club and there, we have a progressive chef who also regressed many times whenever he pulled a classic out of his tired old chef’s hat.  I learned more things there than I have with anyone else and now that I am running my own place out in Taft, California, a town with a unique history, I do these things and surprise the patrons of my fine-dining experience.  They are always telling me, “Chef Vicky—where did you learn this marvelous dish?” I tell them, “I had a great master as a younger chef.”  Believe it or not, I am the toast and the talk of Kern County and have been bragged up all over the state at various times, using my real name.

I have been looking at our master list of blog posts and recipes and I do not believe that anyone here has ever done a Scandinavian dish before so hooray for me!  I love the cooking of Scandinavia, which takes in several countries: Denmark, Sweden, Norway, Finland, and Iceland.  Yes, Greenland is included in the grouping but is still property of Denmark due to the fact that it really is NOT “green” but icy.  Iceland has more “green” than does Greenland but that is how it is, names can be very deceptive in today’s world and since most people lack the education we obtained years ago, they have no idea!  But this dish is great, it is made with boneless pork tenderloins, which are not only tender but also sweet and lend themselves well to presentations such as this.  You can find them anywhere and if not, ask your butcher why he or she does NOT have any in stock on his or her meat counter!  They will bring them in for you!

Also, one final word before we begin: tomorrow is America’s Independence Day, 236 years old to be exact and all I can say is that I hope we make it another 236 and eventually have a history to rival Egypt’s.  Unfortunately, we have problems with many different countries in the world like Iran and I do hope that when the time comes we have a president and a congress that will defend Israel and blow them off the map!  In addition to that, I just want to remind all of you to please be careful on your long week’s holiday and do not get arrested for driving while under the influence, it is no fun—believe me! Here we go:

(#1643) ROAST PORK LOIN DANOISIE


Back in the 1980s when I was employed in a high-volume fine-dining country club—one of the best in the state to be sure!—we ran all sorts of fine-dining dishes from many different European cuisines and this one in particular was simply spectacular.  The contrast of the sauce atop the sugar-crusted tender pork tenderloin was too good to be true, the guests loved it and so did the cooks.  Give this one a try: you will be glad you did!

Yield:  4-6 servings / Mis-en-place: 1-1.25 hours:




Qty.
Measure
Item
Other
1
1.5-2#
Pork tenderloin, trimmed of fat and silver

.5
Cup
Grey Poupon mustard

1
Tablespoon
Lawrey’s seasoned salt

.25
Teaspoon
Lawrey’s seasoned pepper

1
Teaspoon
Minced fresh ginger

.5
Teaspoon
Minced fresh garlic

.5
Teaspoon
Ground cinnamon

1
Cup
Vegetable oil

2
Ribs
Celery, chopped

2
Medium
Carrots, chopped

1
Medium
Yellow onion, peeled and chopped

2
Each
Bay leaves

3
Cups
Danoisie Sauce (Recipe #328)

.125
Cup
Freshly minced parsley flakes
Rinsed
4
Each
Sprigs fresh parsley
Rinsed
2-3
Cups
Potatoes du jour

2-3
Cups
Vegetables du jour




Method:

1.      Mis-en-place: have everything ready with which to work!  Trim the pork tenderloin of all excess fat and silver.  Leave some fat for basting and flavoring purposes.  Combine the mustard with the herbs and spices in a mixing bowl and then rub it all over the pork loin.  Spray a drip pan with PAM or with some such other food release, spray and place foil in the bottom of the pan so that the deposits won’t scorch onto it.  Place the vegetables around the pork meat and let it sit out for 30 minutes or so.  Finally, preheat your standard oven to 400°F or your convection oven to 350°F with the fan “on.”

2.      When the oven’s hot, place the pan with the pork tenderloin upon the middle rack and cook it for 20 minutes; then, lower the temperature by 25°F and bake for another 40-50 minutes or until the internal temperature reads 165°F or slightly higher.  During the cooking process, baste it with the vegetable oil and continue to do so throughout the cooking time.  If the meat begins to brown too much, cover it with a piece of aluminum foil.

3.      As the meat cooks, prepare the Danoisie Sauce:

(#328) DANOISIE SAUCE



Danoisie Sauce is one of those classic game sauces that is usually combined with dishes like rabbit, venison, and other game meats for splendid effect.  It is used with pork, poultry, and sometimes veal depending upon the menus and the recipes so find ways to use it and surprise yourself!

Yield:  3 cups / Mis-en-place: 20-25 minutes:




Qty.
Measure
Item
Other
3
Cups
Chicken broth
Hot
.25
Cup
Melted butter

5
Tablespoons
All-purpose flour

.125
Cup
Glen Ellen Chardonnay

.75
Teaspoon
Kosher salt

.25
Teaspoon
White pepper

.125
Cup
Welch’s grape jelly

.5
Cup
Heavy cream

.125
Cup
Korbel brandy

.25
Cup
Drawn butter

.75
Cup
Julienned yellow onions

2
Teaspoons
Freshly minced parsley
Rinsed



Method:

4.      Mis-en-place: have everything ready with which to work! Have the chicken broth hot in a pot while in another saucepot—sprayed with PAM—add the first measure of butter and heat it up.  When it is warm, add the butter to form a roux, stirring constantly, until it is blond in color.

5.      Begin whisking the hot stock into it, continually whisking until the sauce has thickened up and is free of lumps.  Lower the flame and add the next SIX ingredients, blending well.

6.      In a small skillet, heat the second measure of butter over a medium-high flame and when it is sizzling, add the onions and parsley and sauté the two until translucent and tender; then transfer to a Cuisinart or food processor and puree.  Scrape the puree into the finished sauce and allow it to cook for 5-10 minutes over low flame.

7.      Check the flavoring and if necessary, readjust it.  Thin the sauce with additional stock until it is medium thick (if necessary) and then serve with whatever meat you have paired with it like chicken, veal, or pork. 

Danoisie is an old-fashioned game sauce imbued with both grape and onion flavors.  It is attractive, tastes marvelous and is very popular.

Final Preparation:

8.      When the sauce is done, keep it warm in top of a double boiler or Bain Marie over simmering but NOT boiling water.  Meanwhile, when the pork is done, remove it from the oven and remove the foil.  Baste it a few more times with whatever vegetable oil remains or with the drippings from the bottom of the pan.  After a few bastes, cover the loin with the following and return it to the oven:

Qty.
Measure
Item
Other
1
Cup
Packed brown sugar



9.      Let the sugar get a bit crusty on top of the loin and then using the drippings from the bottom pan or some hot water out of the double boiler’s bottom, gradually drizzle the sugar with water to glaze the pork loin.  At first, it will do nothing and then with a few more dribbles of liquid, it will begin to melt forming a beautiful glaze.  Don’t put too much liquid onto the sugar as if you do, it will melt completely and run off: you want some sugar attached to the loin.

10. Remove it then from the oven and let it rest.  As it does so, the pores will seal and the juices will be sealed in.  After 4-5 minutes, prepare to serve by slicing the meat with a serrated-edged knife into two (2) half-inch to an inch-thick slices per diner.  Place them slightly atop one another and then place the potatoes at ten o’clock, the vegetables at two o’clock, and the parsley sprig in the center of the plate.  Pour Danoisie Sauce over the meat and allow it to runoff onto the plate—NOT TOO MUCH—but just enough to be attractive.  Sprinkle the portions with parsley flakes and serve.

Boneless pork tenderloins are excellent pieces of meat and when available, be sure to snap them up because they are not only tender—they are delicious.  Glazed with brown sugar after being mustard-rubbed and then topped with a grape-infused onion-sweet savory sauce, it is a mind-blowing experience to say the least.

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

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 that we are offering the discographies of Spirit, Jo Jo Gunne, and Jay Ferguson.  I love these groups/performers together and individually and each and every one of these albums is top-quality and worth buying.  We have a great arrangement with Amazon.com and are fortunate to have as we can offer these albums and all the rest we promote at lower-than-normal prices.  It is a great thing being able to be involved with the world’s largest online retailer because when one is involved with the best, it cannot help but rub off on everyone around it and that is how we feel about our association with both Amazon and Google, our online host and boss.  We would greatly appreciate it if you patronize both of these fine businesses so you can help us help you! Thanks for your support!                                                    

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. Vicky Mazarotti

V. “Vicky” Mazarotti
ACF, CWC, CPC, International Association of Culinary Professionals IACP.

This is a photo of me as a young chef back in the 1970's when I was working at a hotel in San Francisco. I had the opportunity to work in many different parts of the country and worked my way up the culinary ladder to become a top chef. I am both a Certified Working Chef and a Certified Pastry Chef and am a member of the American Culinary Federation, the world's top authority on everything connected to cooking.

Chef V. Vicky Mazarotti writes from Taft, CA.

---30---

The END Commentary for Tuesday, July 03, 2012 by Chef V. Vicky Mazarotti

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 V. Vicky Mazarotti writes this original essay.



Recipe created by Chef V. Vicky Mazarotti on February 18, 1988 in Bakersfield, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
 ♂TODAY: CHEF V. VICKY MAZAROTTI
NEXT WEEK: CHEF MURPH MACDOUGAL

STINKBUG AT THE COUNTDOWN TO THE END DAYS
This is #1155 a 16” x 20" original oil painting by Beverly Carrick entitled, “Twilight." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!
Beverly Carrick: the World’s Greatest Artist!
Deserts



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.





Magnolia Hilltop Brewers and What's Cookin' Productions: Trademark of Quality and Symbol of Integrity. Copyright 06-24-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers.

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse.































MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

V. Vicky Mazarotti, Old-Fashioned Home-Cooking, Entrees, Pork, SPIRIT, Famous Restaurant Recipes, Taft-California, Fine-Dining, Sauces, Scandinavian Cuisine, Savory Foods, Delicious Dishes,



Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2012 of Bakersfield, California, the United States of America.







NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!



Advertisements:























































































CHEF V. VICKY MAZAROTTI
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!




BUY “LIVE SPIRIT” BY SPIRIT ATAMAZON.COM NOW!



The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!

NOVEMBER 2012



President Barack Obama
OR
Governor Mitt Romney

IT’S YOUR CALL IN NOVEMBER!

No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!