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Wednesday, July 4, 2012

“Old-Fashioned Home Cooking, Pt. XVIII: Grilled Halibut Fletches topped with Red Zinfandel Sauce—tender Fresh Halibut flavored to Perfection with the Luster of Red Wine” by Chef V. Vicky Mazarotti



Jay Ferguson’s third solo album, “Real Life ain’t this Way” came out in 1979 on the Asylum Records label and continued the saga.  Jay, as you know came from both SPIRIT and Jo Jo Gunne and was a great rock-and-roll voice.  We love this family of musicians and highly recommend that you purchase this album by taking the convenient link 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 172 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 07-05-2012

Copyright © 2012 by MHB Productions

Word Count: 2,047.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, July 05, 2012 by Chef V. Vicky Mazarotti

OLD-FASHIONED HOME COOKING, PT. XVIII

 Old-Fashioned Home Cooking, Pt. XVIII: Grilled Halibut Fletches topped with Red Zinfandel Sauce—tender Fresh Halibut flavored to Perfection with the Luster of Red Wine” by Chef V. Vicky Mazarotti



Bakersfield, CA, 07-05-2012 Th: First, today is HUMP DAY and that means that I have met my obligation and will not be the one forced to do TWO weeks in a row for messing up!  That is the thing we all live under nowadays, that failure to mention that we have reached the middle of the week can lead to a fourteen-day stint rather than a seven-day stint.  All I can say is that I have met my obligation and no longer need worry this time around with punishment for misbehaving. Hump Day is a special day around here at the Elemental News of the Day aka “The End,” because when we work seven days on and then 3-4 months off, the middle of the work week is a beautiful moment.  I do recall having worked as many as 30 days straight when I was a young cook, paid under the table so the bookkeeper would not have to deal with the Internal Revenue Service.  Times were great back then, money was good, hours were available, and life was good whereas now, one has to clock in on time, take their breaks, and clock out on time lest they risk the punishments of hell for working 2-3 minutes of overtime.  I so wish things were the way they were and that someone demolishes all of these well-intentioned labor laws  so Americans can get back to work! President Obama, can you hear me?  The American people want jobs and want them now and the people will vote you out of office in November because you, Sir, are a fake! There! I said it, fire me!

Today, we are going to make some halibut with a red zinfandel sauce, a beautiful combination if ever there was one.  Red Zinfandel is a lovely red wine, it is hearty, has body and yet is not as overpowering as burgundy.  You should notice that we also favor Gallo wines here at the END, which is good as enjoy their products.  Long a slandered wine-maker, Gallo was reborn several decades ago and now their wines are up there at the top with all the rest.  They also have a wide range of different wines ranging from stout reds to gentle whites to specialty dessert wines.  What’s more, the cost of their products is not terribly high, the average wine-drinker can afford to buy a bottle or two a week or a case at a good discount and can have the pleasure of enjoying wine with one’s dinner without feeling guilty about it.  I grew up in a family that enjoyed wine and learned at an early age that moderation is the key to enjoying one’s adult beverages and that one doesn’t have to become a lush to be happy.  Therefore, we will continue promoting Gallo products and suggest them to you!   

   (#1646) GRILLED HALIBUT WITH RED ZINFANDEL SAUCE




To serve four / Mis-en-place: about 30-40 minutes:



Qty.
Measure
Item
Other
4
7-ounce
Halibut fletches

4
Ounces
Fish Basting Oil (FBO) (Recipe #240)

4
Teaspoons
Kosher salt and pepper

2
Cups
Red Zinfandel Sauce (Recipe #332)

3-4
Cups
Rice du jour

2-3
Cups
Vegetables du jour

4
Each
Lemon crowns

Freshly minced parsley flakes
Rinsed
Spanish paprika

4
Each
Parsley sprigs
Rinsed



Method:

1.      Prepare the Fish Baste first:

(#1414) BROILED FISH PROCEDURE


It is important that all broiler chefs understand how to broil a fish properly; especially ones that are soft, flaky, and likely to fall apart during the procedure as otherwise, a great deal of money can be lost until they figure it out.  If one follows this systematically, they will have absolutely no problems at all and every fish portion will be spectacular.

Yield:  1 fish  / Mis-en-place: time varies:




Qty.
Measure
Item
Other
7
Ounce
Fish

3
Tablespoons
Compound butter

.5
Teaspoon
Stinkbug Seasoning

1
Ounce
Fish basting oil (Recipe #241)

1
Each
Lemon wedge (one-sixth slice)



Method:

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

3.      Cut the fish of choice into portions by slicing them on a diagonal 30° angle to the cutting board.  Portions should be approximately 5” x 7” x 5/8” to ¾” thick.  The portions MUST be in one piece so send smaller pieces to the sauté chef. 

4.      Prepare the fish basting oil and compound butter according to directions of the recipe.  Hold on the cook’s line or in your fridge with a sanitized pastry brush. 

5.      Fire up the broiler to 600°F.  To minimize the possibility of the fish sticking to the broiler, be sure to burn it off each day and then brush the grates free of soot and carbon buildup.  Dip an old rag in vegetable oil and then rub it across the grates, as this will “season” them. 

6.      Cook fish according to directions.

This is an old country club formula from one of the top clubs in Bakersfield, CA, from the 1980’s. This is the Fish Basting Oil:

(#241) FISH BASTING OIL





Yield:  about .5#  / Mis-en-place: 10-12 minutes:




Qty.
Measure
Item
Other
4.5
Ounces
Butter, clarified

4.5
Ounces
Margarine, clarified

1.5
Teaspoon
Garlic salt

2-2/3
Tablespoons
Vermouth

2
Tablespoons
Lemon juice

2
Teaspoons
Worcestershire sauce

2
Teaspoons
Lawrey’s seasoned salt

1.75
Tablespoons
Lemon pepper

1.5
Teaspoons
Granulated sugar

1.5
Teaspoons
Hungarian paprika

.75
Teaspoon
A-1 steak sauce

.75
Teaspoon
Tabasco sauce



Method:

7.       Mis-en-place: As for the clarified fats, melt them in a saucepan together BUT DO NOT STIR! When melted, draw the clear liquid off the top and discard the resi­due on the bottom. (By doing this process, you remove any whey or solids, which can burn and smoke at low temperatures. This product is clear oil able to withstand higher temperatures than can regular butter.

8.      Add remaining ingredients to clarified fats and thoroughly combine; then set bowl inside a larger bowl filled with ice and stir until emulsified. Keep what you need out at room temperature and discard it at the end of the night when done.

This is an excellent flavoring agent that helps prevent you from singing the fish or causing it to stick to the broiler grates.  ALWAYS keep it chilled! Prepare the Red Zinfandel Sauce next:

(#332) RED ZINFANDEL SAUCE


Red Zinfandel sauce is an excellent sauce for fish and shellfish dishes and one that enlivens whatever entrée to which you add it.
Almaden Chablis: not the same as Red Zinfandel but works in a pinch!
Yield:  about 2+ cups / Mis-en-place: 15-20 minutes:




Qty.
Measure
Item
Other
1
Cup
Fish broth

.75
Cups
Gallo red zinfandel

.125
Cup
Melted butter

1
Tablespoon
Minced fresh shallots

.25
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

3/8
Teaspoon
Whole thyme

3/8
Teaspoon
Minced fresh garlic

.125
Cup
All-purpose flour

1
Each
Bay leaf

.75
Teaspoons
Caper juice



Method:

9.      Mis-en-place: have everything ready with which to work! Combine the first TWO ingredients together in a saucepot and place over medium flame. 

10. In another heavy-duty saucepot, add the butter and the seasonings.  Cook the shallots and garlic for a few minutes until the air is aromatic with their released fragrances.  Add the flour and make a roux, cooking for several minutes while stirring all the while.  Raise the heat underneath the first pot to a boil.

11. After a few minutes, begin whisking the liquid from the first pot into the roux in the second pot, whisking furiously all the while.  The mixture will begin to boil up so continue whisking and if need be, pull the pot off the fire for several seconds; then return it to the flame and continue adding the liquid. 

12. When combined, allow it to boil for 45-60 seconds and then lower the flame to minimum and simmer the sauce for a short period.  Add the final ingredients, taste and if necessary readjust the flavorings so that it tastes good to you. Then, it is ready to serve.  For this recipe, keep it warm in the top of a double boiler.

Red zinfandel sauce is a good sauce for seafood dishes imbuing them with the goodness of both the wine and the seasonings.  Keep it handy for special presentations.

Final Preparation:

13. Prepare the halibut atop a broiler according to the BROILED FISH PROCEDURE.  Cook just until the fish filets exhibit “whiteness” throughout and no opacity—opacity demonstrates “rawness.”  This tells you that the fish is cooked the fish and that it needs to be removed from the flames.  Prepare to serve:

14. Place the rice on each of four plates at the 10 o’clock position, the fish at the six o’clock position, and the vegetables at the two o’clock position.  Ladle sauce across one end each of the halibut fletches and then place the lemon crown in the center of each plate.  Sprinkle the fish with parsley flakes as well as the lemon crown and then lightly dust the crowns with paprika for additional color.  Place the sprigs of parsley on each plate and then they are ready to serve.

This is both an excellent and a quick way to prepare fresh halibut.  Always take care to keep halibut MOIST as it tends to dry out rather fast.  Use the fish baste liberally throughout the process.

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

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.

Well, I am grateful that I remembered that today is HUMP DAY and that I didn’t fail in my duty to mention it.  There is nothing worse than messing up and then punished by Stinkbug, a true slave driver at worst.  I am proud to write for this wonderful blog and hope that more and more of you apply to join us by writing to Stinkbug and sharing what you know, do, and have in your books.  We are always on the lookout for more and more culinarians to join us and to become a part of the END experience.  Remember, this is what the United States is all about: professionalism even though we have fallen on hard times as a nation.  I suspect that things will change come November and urge all of you to register to vote so you can help us bring about REAL change!                                                    

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 Thursday, July 05, 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 January 27, 1982 in Fresno, CA.

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