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Friday, July 13, 2012

“Pasta Specialties, Pt. XXIII: Linguine alla Pescatore—Tomato Linguine tossed with Marinara Sauce, Lobster, Clams, Mussels, Prawns, and Scallops is too Good to be True!” by Chef Murph MacDougal



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Chef Murph MacDougal

END Commentary 07-14-2012

Copyright © 2012 by MHB Productions

Word Count: 1,970.



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, July 14, 2012 by Chef Murph MacDougal

PASTA SPECIALTIES, PART XXIII

 Pasta Specialties, Pt. XXIII: Linguine alla Pescatore—Tomato Linguine tossed with Marinara Sauce, Lobster, Clams, Mussels, Prawns, and Scallops is too Good to be True!” by Chef Murph MacDougal



Bakersfield, CA, 07-14-2012 S: Here it is Saturday, one of my favorite days of the week and here at the END, it is a great day because it is quiet and the mailbox and the phone are both empty and/or silent.  That does NOT mean we do not run the best recipes; on the contrary, most of the time, we serve the best in the hopes that you lovely readers out there on the Internet will visit us and join in the festivities of learning, education, and culinary expertise that are imparted to the wide-ranging readership.  We love our friends at all of the online foodservice sites, all of their links are posted here at the blog and we welcome them and you to be a part of what goes on here seven days a week.   

Our recipe for today is one of those ultimately grand ones featuring tomato linguine tossed with marinara sauce, shellfish, lobster, and mushrooms.  It is famed far4 and wide and known to be one of the best seafood pasta dishes ever created.  Without any more blabber, let us begin the day’s work so we can quit early and head to the bar!

(#1656) LINGUINE ALLA PESCATORE


Back in the day, the combination of pasta and seafood guaranteed that whatever dish it was would be the number one seller of the lunch or evening and this one in particular always drew the raves.  The usage of fresh pasta makes the dish even better and if one has the capability of manufacturing their own, the boundaries of success are infinite.

Yield:  4-6 servings / Mis-en-place: 1.5 hours / Cooking time:  10-15 minutes




Qty.
Measure
Item
Other
2-3
Cups
Marinara Sauce (Recipe #290)

20
Ounces
Cooked tomato linguine
Regular is okay
20
Each
Manila clams, scrubbed and cleaned

20
Each
Mussels, scrubbed and de-bearded

20
Each
21-25 Jumbo Prawns, peeled and de-veined
Keep tails on
40
Each
Calamari rings, rinsed

1
Cup
Bay scallops
Rinsed
1
8-10-ounce
Brazilian lobster tail, meat removed and cut

.125
Cup
Olive oil

.25
Teaspoon
Kosher salt

.25
Teaspoon
Crushed red pepper flakes

2
Teaspoons
Minced fresh garlic

1
Tablespoon
Freshly minced parsley flakes
Rinsed
1
Cup
Sliced mushrooms

1
Cup
Glen Ellen Pinot Grigio

.25
Cup
Shredded fresh parmesan cheese

.125
Cup
Freshly minced parsley flakes
Rinsed
4
Sprigs
Fresh sweet basil

4
Each
Lemon crowns

Spanish paprika




Method:

1.      Mis-en-place: have everything ready with which to work! First things first: make the Marinara Sauce:

(#290) BASIC MARINARA SAUCE





1. Yield: about 1 quart / Mis-en-place: about 45-60 minutes:




Qty.
Measure
Item
Other
1
14-oz can
Diced tomatoes

1
15-oz can
Tomato sauce

1
14-oz can
Whole tomatoes, pureed in blender

1.5
Teaspoons
Chicken base

.5
Teaspoon
Kosher salt

.0125
Teaspoon
Black pepper

3
Ounces
Tomato paste

1.5
Teaspoons
Olive oil

.5
Cup
Diced yellow onions

.25
Cup
Diced carrots

.5
Cup
Diced celery

.5
Teaspoon
Minced garlic

1
Each
Bay leaf

.5
Teaspoon
Hungarian paprika

.5
Cup
Burgundy wine

1.5
Teaspoons
Worcestershire sauce

1.5
Teaspoons
Freshly minced parsley




Method:

2.      Set up a bain-marie using the lower half of a roasting pan for the base and the mixing bowl as the top half.  Fill the base with water and fire it up.

3.      Make a stock with yellow onions and scallions, carrot peels, and celery scraps.  Add a few whole cloves and a few bay leaves.  Stock this out over low heat.

4.      Next, spray the mixing bowl with PAM or some such other food release spray and add the (a) diced tomatoes; (b) tomato sauce; (c) pureed tomatoes; and (d) chicken base. 

5.      Next, add the following: (e) kosher salt; and (f) black pepper.  Reduce this mixture by ONE inch and then stir in (g) tomato paste. Blend until well blended.

6.      Meanwhile, in a second pot combine the following: (h) olive oil; (i) diced yellow onions; (j) diced carrots; (k) diced celery; (l) minced garlic; (m) bay leaves; and (n) Hungarian paprika. Move the heat to HIGH and braise, stirring constantly.  Then, stir in ONE QUART of the tomato sauce from the bain-marie.

7.      Maintain a boil for 1-2 minutes and then reduce the heat to LOW.  Turn off heat after 10 minutes; remove, then, from the heat and blend in the following: (o) burgundy wine and (p) Worcestershire sauce. If it is super thick, stir in some of the stock, you have made or cool the stock and save it for use in something else.

8.      Remove from the flame completely and cool.  When it is cool, blend in the following: (q) freshly minced parsley.  Cover with a piece of wax paper sprayed with PAM or some such other food release spray, sprayed-side down to prevent a top from forming and refrigerate. 

9.      When completely cooled, bag baggies or fill Styrofoam containers with sauce and either refrigerate or freeze for use later.

This great basic tomato sauce is the basis for not only marinara sauces but also spaghetti or whatever other tomato sauces for which, your cooking requires. Next, move on to the linguine:

(#1607) FRESH PASTA COOKING PROCEDURES        



Cooking fresh pasta is very different from cooking dry pasta and in boiling water, it cooks in no more than 2-3 minutes and even less if, you have made it yourself.  Always pay close attention to it as it cooks as if you do not, you will waste both time and money.  Never waste either as if you do, you will not keep your job very long.

Yield:  for ONE pound / Mis-en-place: 20 minutes:



Qty.
Measure
Item
Other
3
Quarts
Boiling water

1
Tablespoon
Kosher salt

1
#
FRESH tomato linguine 

1.5
Teaspoons
Olive oil

For Seasoning Pasta AFTER Blanching:
1
Tablespoon
Olive oil

.5
Teaspoon
Kosher salt

.25
Teaspoon
Black pepper

.25
Teaspoon
Granulated garlic




Method:

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

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

12. Add the pasta and boil for 2-3 minutes or until it is JUST past the “crisp” stage; DO NOT overcook!

13. Immediately drain well and place on a sheet tray in one layer to cool.  Do not rinse it!

14. 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. 

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

Master Preparation:

16. Have everything ready! Be sure to scrub the clams and mussels and to remove the “beards” from the mussels.  Remove the lobster tail from the shell and cut it up into pieces.  In professional foodservice, we would be able to two things: (1) use substandard lobster meat that we could not use otherwise and (2) add another $3-4 to the cost of the dish.  If we can accomplish both, it is a “win-win” for the kitchen.

17. Place a large heavy-duty rondeau atop a medium flame and then when it is warm, spray it with PAM (or some such other food release spray) and add the olive oil.  When it begins to sizzle, add the shellfish, seasonings, and mushrooms.  Begin cooking the ingredients over medium flame until the meat has turned white and is no longer opaque; opacity is a sign of rawness whereas “white” means the flesh is cooked.

18. Add the wine and heat it up; then, place a lid atop the pot and lower the flame to medium-low.  Allow the ingredients to steam underneath the lid for several minutes or until the clams and mussels have opened their shells.  NEVER use mussels or clams that are ALREADY open—this is a sign that they are dead and potentially harmful to the consumer. ALWAYS toss out dead shellfish!

19. When the ingredients are as specified, add the cooked pasta and pour in whatever amount of marinara sauce is required to bind the ingredients but NOT overwhelm them and make the dish “juicy;’ use your best judgment!  Lift the pasta with a pair of tongs—GENTLY!—until all combined and then tong individual servings of pasta into pasta bowls or casserole boats until each has an equal amount. 
Lobster and Shrimp: use leftovers if you have them from other preparations such as this!
20. Then, divide the shellfish equally between the 4-6 bowls attempting to give everyone an equal amount of seafood.  Pour remaining sauce over each one, sprinkle with shredded parmesan cheese, parsley flakes and paprika, and prepare to serve.  Place a lemon crown on each bowl and dust with parsley flakes and paprika. Finally, lay a sprig of sweet basil over each one and take to the table.

This is one of the classic all-time great seafood and pasta dishes, a dish from Southern Italy that features the best of the available seafood and then some such as the lobster and the scallops.

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

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.

Tomorrow is Sunday and then I will be gone for the next 4-5 months, which means I will not be back until sometime in mid-November, possibly later.  That is fantastic, it allows us to spend a lot of time working, researching, and even traveling to different places around the globe and meeting new and different chefs and stealing as many different ideas as possible.  That is what the culinary arts are all about, my friends: stealing the ideas of others and turning them into something newer, better, and more exciting than the original.  Anything you find here, you are welcome to it and if you make it better, please share what you have done with it with us!                                              

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, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________
This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that is where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

---30---

The END Commentary for Saturday, July 14, 2012 by Chef Murph MacDougal

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.

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The one-and-only Chef Murph MacDougal writes this original essay.



Recipe created by Chef Murph MacDougal on August 19, 1984 in Fresno, CA.

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