Popular Posts

Saturday, July 7, 2012

“Old-Fashioned Home Cooking, Pt. XXI: I have saved the Best for Last: Two- Hour Deep Pit-style Barbeque with Barbeque Salsa—lip-smacking Good!” by Chef V. Vicky Mazarotti



SPIRIT’S thirteenth album is a solo album by Randy California and Ed Cassidy entitled, “The Adventures of Kaptain Kopter and Commander Cassidy in Potato Land,” came out in 1981 (Rhino) and is considered to be a Spirit album as from this point forward, every Spirit album featured the two of them plus a group of different bassists.  Whatever the lineup, the albums are great! 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.



COUNTDOWN TO THE END OF THE MAYAN CALENDAR

Here's the countdown to December 21, 2012: from today, we have 169 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 07-08-2012

Copyright © 2012 by MHB Productions

Word Count: 1,314.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, July 08, 2012 by Chef V. Vicky Mazarotti

OLD-FASHIONED HOME COOKING, PT. XXI

 Old-Fashioned Home Cooking, Pt. XXI: I have saved the Best for Last: Two- Hour Deep Pit-style Barbeque with Barbeque Salsa—lip-smacking Good!” by Chef V. Vicky Mazarotti



Bakersfield, CA, 07-08-2012 Su: Today is it and after I present today’s recipe, I will be gone for at least four months, which means, I will return sometime in November!  Maybe I will be given the honor of doing the Thanksgiving Holiday Menu!  How exciting would that be as I do not believe that I have done a single special menu that I can recall?  I love the cooking of the winter holidays, it is a lovely time of togetherness when families come together and open their doors to their neighbors and the less fortunate among them.  I love going to church on Christmas Eve and Christmas Eve, a luxury not always available to foodservice professionals, especially if they work in the hotel business.  Most hotels are required to have 24/7 foodservice available to meet the needs of their guests, which means that some of the staff is always in the kitchen.  Yes, we generally do the holiday schedules by who has the most seniority but the managers still have to draw straws to see who will work New Year’s Eve and who will work New Year’s Day.  Believe me; I would rather the “eve” than the “day.”  That is how life works in the foodservice profession and I cannot begin to tell you how many holidays I have missed being with my family due to work.  But! The money was good!

Today, we are going to make the last of our Old-Fashioned recipes, my Two-Hour Deep Pit-Style Barbeque Beef that will knock your socks off!  Usually, foodservice professionals have the use of alterscham ovens, which allows them to achieve the same effect sans the pit.  Unfortunately, most home cooks and chefs do not have this technology so have to mimic it one way or the other.  That is what we are going to do with today’s recipe and then after that, we will say our farewells!

(#1050) TWO-HOUR DEEP PIT-STYLE BARBEQUE


Two-Hour Deep Pit-style Barbeque is a classic invented by me, a lover of deep-pit BBQ to be sure who simply did not like cooking the meat overnight in a pit.  Instead, I took a shot, cooked it in the oven using this method, and then, when I sat down to eat the first bite; I was blown away by the results!   Try it and see how you like it; I guarantee that you will!

Yield:  4  / Mis-en-place: 4.5 hours+:



Qty.
Measure
Item
Other
2.5
#
USDA Choice beef chuck steak

.5
Teaspoon
Kosher salt

.25
Teaspoon
Coarse black pepper

1
Tablespoon
Garlic salt

1
Tablespoon
Whole oregano

.5
Each
Bay leaf

.5
Teaspoon
Summer savory

1
Tablespoon
Onion salt

1
Tablespoon
Wright’s Liquid Smoke

.5
Teaspoon
Celery salt

.25
Cup
Gallo burgundy wine

Barbeque Salsa
1
Cups
Freshly diced tomatoes

.25
Cup
Minced yellow onions

1
Medium
Green chili, seeded and minced

.5
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

.5
Teaspoon
Whole oregano

.125
Teaspoon
Ground cumin

.75
Teaspoon
Minced fresh garlic

1
Tablespoon
Lea & Perrins’ steak sauce

.125
Teaspoon
Ground coriander

.125
Cup
Cold water

.5
Teaspoon
Gallo burgundy wine

2
Teaspoons
Minced fresh cilantro

The Finish:
2-3
Cups
Chili beans

4
Ears
White corn, steamed and halved

4
Sprigs
Fresh parsley
Rinsed
.25
Cup
Minced fresh cilantro




Method:

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

2.      Preheat standard oven to 425°F or convection oven—fan “on”—to 375°F.  Combine the meat with the ingredients listed beneath it, stopping at those for the salsa, in a four-inch half-hotel pan with a lid or a baking dish coverable with aluminum foil.  Be sure to spray the pan with food release spray such as PAM before adding the ingredients to assure that the meat will not stick when it is cooked. Cover the pan tightly with the lid/foil and place upon the middle oven rack.

3.      Roast the meat for ONE hour; then, lower the temperature to 375°F (standard) / 325°F (convection) and continue cooking for another 1.5-2 hours.  Meanwhile, combine the SALSA ingredients together in a bowl, cover tightly, and refrigerate. 

4.      When time is up, remove the meat and remove the cover.  Test it with a fork: it should be “fall-apart-tender,” which means it is ready to serve.  Bring it out and chop the meat up using a fork and knife or a pair of knives.  Serve the barbeque with chili beans in a monkey dish with steamed corn on the cob.  Place the salsa in ramekins on each plate, garnish with freshly minced cilantro sprinkled over all, and then serve with hot bread, butter, and a green salad.  Be sure to plant a sprig of fresh parsley onto each plate before traying out to the table.

This is a great way to enjoy chuck steak, one of the tougher cuts of beef to be sure but easily tenderized.  It is as good as, if it came out of a deep pit in the ground and once you have tasted the first bite, you will be hooked for the rest of your life!

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

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.

That will do it for today, my friends, and like I always say, come visit me out in Taft, California.  Look for the best place out there (no, I am not talking about the Chicken of Oz!) because there, you will find me.  Let me autograph a cookbook for you or a menu and then you can have a free meal on me, the executive chef.  Tomorrow, Murph MacDougal will come in and she will pick up where I left off.  Until the next time, take care and stay out of trouble!                                                     

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!

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 Sunday, July 08, 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 June 17, 1983 in Fresno, 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 #1180 a 24” x 30" original oil painting by Beverly Carrick entitled, “Softly Evening." 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 06-29-2012, 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, Beef, SPIRIT, Famous Restaurant Recipes, Taft-California, Fine-Dining, Sauces, Barbeque Cuisine, Salsas and Condiments, 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 “THE ADVENTURES OF KAPT. KOPTER & COMMANDER CASSIDY IN POTATO LAND” BY Randy California 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!