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Tuesday, October 23, 2012

“Side Dish Seminar, Part XLIV: Chef Randalini comes up with another Twist of the Tail by presenting to us Dungeness Crab Stuffing, perfect for Stuffing Sole, Salmon, Halibut, Shellfish, and anything Else that gets in the Way!” by Chef Kilgore Randalini



Today, we commence offering albums by Love, one of the psychedelic 1960s best bands out of Los Angeles, CA, like their cohorts, the Doors and the Byrds.  Love’s first album, “Love,” came out in mid-1966 and set the band on its course through the turbulent decade.  Its leader, Arthur Lee, was the genius behind this and all the rest of their albums.  This album is one of the band’s best and definitely one you will want to buy, so we urge you to go to Amazon.com immediately and BUY it by using the convenient link above!







COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 61 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!



STINKBUG 2012





Chef Kilgore Randalini

END Commentary 10-24-2012

Copyright © 2012 by MHB Productions

Word Count: 1,723.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, October 24, 2012 by Chef Kilgore Randalini



SIDE DISH SEMINAR, PART XLIV—INSTITUTIONAL SIZES

Side Dish Seminar, Part XLIV: Chef Randalini comes up with another Twist of the Tail by presenting to us Dungeness Crab Stuffing, perfect for Stuffing Sole, Salmon, Halibut, Shellfish, and anything Else that gets in the Way!” by Chef Kilgore Randalini

Bakersfield, CA, 10-24-2012 W: Now that we have done a different side dish/accompaniment each day of this week, we will make still another one, one to be used with seafood dishes, primarily STUFFED ones, such as trout, halibut, salmon, sole, and even shellfish dishes.  There is nothing better than stuffing a tender, whole, brook-caught trout with Dungeness crab stuffing, baking it in the oven, and then saucing it with a bay shrimp-sherry cream sauce.  I love doing exciting and new things with seafood and do love working with freshwater fishes as much as I love those emanating from saltwater.  Seafood is what it is all about and in most independent restaurants, especially those located in coastal towns, whether on the coast or alongside streams, creeks, and rivers, and is always a moneymaker.  I have been across the United States and can recall some marvelous meals along the banks of the Mississippi River in Illinois, Iowa, and further south in which freshwater fish were served stuffed with crab, oysters, shrimp, or even lobster.  Sure, most of the rest of those items came from elsewhere but when combined with the local fishes of the area, the results were absolutely amazing.  This is what classical-based modern cookery is all about: combining the best flavor combinations and presenting them to the customers FRESH.  Freshness is always an important item but nowadays with air transport being what it is, we can get fresh seafood, out of the water, no matter where we live within 24 hours.  That, my friends, is what capitalism and the philosophy of making money is all about: pleasing one’s customers! 

Stuffing fish goes back to the days of the ancients, they did all sorts of peculiar things in the Dark Ages when great care and attention went into making massive banquets in which, many people probably died due to poor food-handling techniques.  After reading histories of not only Medieval Europe but also the times of the Roman Republic and the Roman Empire, it is amazing to me HOW people did not die due to eating fish stuffed with this and that, shellfish, oysters—you name it—plucked from the waters and transported miles to major population centers.  There, it was stored, handled, and eaten days later without refrigeration, sanitation, and cleanliness.  All I can say is that people were a lot more tough, much like going to Tijuana, Mexico, and watching the street urchins drink gutter water—the little bastards are unfazed whereas you and I would die!

Our dish today will NOT kill anyone provided it is handled with LOVE and RESPECT, the same attributes a man reserves for his wife or his favorite concubine!

(#0957) DUNGENESS CRAB RICE—INSTITUTIONAL SIZE



This is a unique stuffing for use with all seafood dishes requiring it—stuffed sole, salmon, halibut, even oysters so keep the recipe handy for frequent use.

Yield:  about 3-to-4 quarts / Mis-en-place: 1-1.25 hours:



Qty.
Measure
Item
Other
5
Quarts
Unseasoned croutons

.5
Cup
Clarified butter

16
Slices
Hormel bacon, diced

2
Cups
Diced yellow onions

2
Cups
Diced celery

3
Cups
Dungeness crabmeat, drained

2
Teaspoons
Kosher salt

.5
Teaspoon
White pepper

1
Teaspoon
Whole sweet basil

1
Teaspoon
Whole thyme

.25
Cup
Freshly minced parsley flakes
Rinsed
.125
Cup
Lemon zest

8
Large
AA eggs, beaten and strained

4-5
Cups
Chicken stock

4
Each
Bay leaves




Method:
Photo courtesy of Amazon.com. Buy your Dungeness Crab from them!
1.      Mis-en-place: have everything ready with which to work!  Spray a two-inch hotel pan with Crisco Pan Release spray, PAM, or with some such, other food release spray and set it aside.  Preheat standard oven to 375°F or a convection oven to 325°F and turn the fan “on.”

2.      Place the croutons onto a sheet pan and place inside the hot oven.  Bake for 20-25 minutes OR until they are lightly browned but not overly done—in other words, do NOT overbake them, just toast them.  When done, pull them out, place upon a cooling rack, and cool.

3.      Place a large rondeau over medium flame and add the diced bacon after spraying it thoroughly with food release spray.  Cook the bacon until it renders a great deal of fat, stirring it almost constantly.  Cook it fairly crisp and then with the fat still within the pan, add the clarified butter with the vegetables. 

4.      Sauté the vegetables until tender and somewhat translucent; then, add the crabmeat and the seasonings, sautéing all the while.  When the croutons are toasty, add them to the pot and gently combine them with the preexisting mixture PLUS the crabmeat, then pull off the burner.

5.      Heat the chicken stock/bay leaves to a boil and then combine it with the beaten eggs.  Pour this mixture into the stuffing ingredients, mixing well, with the aid of a rubber spatula or kitchen spoon.  Combine it thoroughly so that the mixture is like a RAW moist stuffing.  Press this mixture into the prepared hotel pan.

6.      Spray a piece of wax paper with food release spray then place it atop the stuffing mixture, taking care to crimp it (more or less) to the edges of the pan.  Place this pan atop the preheated oven’s middle rack and bake it for 50-60 minutes OR until a quick-temperature thermometer inserted into the center of the pan reads 165°F.  It is important that in ANY mixture prepared with raw eggs that the temperature at completion is 165°F or higher to kill the potential salmonella virus that is almost always present on the shells and occasionally the insides of raw eggs/raw poultry products. 

7.      When at the specified temperature, set the pan atop a cooling rack and remove the wax paper, allowing the stuffing to steam out.  Then either serve it to order from a steam table or cool it completely (preferably overnight in the refrigerator) for use within the next day or two (at most).
The Famous Parsley Knot
8.      NEVER keep leftover stuffing made with eggs nor hold RAW stuffing for longer than ONE day.  Use it or lose it, within 24 hours and always heat to 165°F. 

This is a great stuffing for use with stuffed fish entrees or ones served with stuffing. Remember: the keys to making all of these things is that the fresher one’s ingredients, the more memorable the dish is going to be and remembered by the diners.  This is how one builds repeat business to one’s restaurant(s), the fresher the food; the better the cash registers look at the end of the night.  Also, note that management must always keep a close eye on the cash registers and ALWAYS watch the bartenders as they are the number one cause of money missing from the till on an ongoing basis.  I speak from experience!

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

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. Nowadays, we promote the Nerds on Call computer service, these people are phenomenal and we want you to seek service from them!

            Tomorrow is HUMP DAY, which is always good, and you can bet I am not going to miss citing it, publishing it, and moving on beyond it.  We have certain traditions around here and it is important that we observe them.  Oh, I also want to note that Santana has come to an end and today, LOVE begins.  For those of you who do NOT know this band, it was one of the 3-4 Los Angeles, California, psychedelic bands of the time: you had the Byrds, the Doors, Spirit, Iron Butterfly, and Love.  Love was formed by the fabled guitar hero, Arthur Lee and musicians from the scene including a former roadie for the Byrds, Scott MacLean; I believe his name was something to that effect.  They played acid rock and did a good job of it, their one, and only massive hit—“My Little Red Book”—propelled them into the annals of Rock and Roll history, one of the all-time great psychedelic bands.  Please check out the early albums as you definitely will love them but note: we publish the entire discography of whatever group we promote, one-by-one, in order (most of the time), including the links to Amazon.com, the world’s largest online distributor of commercial goods in the entire world!                                      

Therefore, 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 Love 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!

Kilgore Randalini

Kilgore Randalini
Working Chef, ACF
This is me back in the 1980's when I was a middle-aged chef working at a Grand Hotel in Southern California. I began my culinary career in the early 1960's after having spent some time in the United States Army. Presently, I am still working at a local country club somewhere in Kern County.

Chef Kilgore Randalini writes from Oildale, CA.

---30---

The END Commentary for Wednesday, October 24, 2012 by Chef Kilgore Randalini



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 Kilgore Randalini wrote this original essay.



Recipe created by Chef Kilgore Randalini on April 18, 1981 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0005, a 20” x 24" original oil painting by Beverly Carrick entitled, “Spring on Highway 1." 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!

Pictures #0000-0395



















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CHEF KILGORE RANDALINI
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 “LOVE” BY Love AT AMAZON.COM NOW!
 
 
 
 
 
The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of BOTH November 06 AND December 21, 2012!
 
 
 
President Barack Obama
OR
Governor Mitt Romney
 
IT’S YOUR CALL IN NOVEMBER!
 
 
 
 
 






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CHEF KILGORE RANDALINI
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 “LOVE” BY Love AT AMAZON.COM NOW!
 
T
TheTh

The End is Coming Soon!


Don't forget to buy all of the great albums offered over the previous 1.5 months by:

SANTANA








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