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Tuesday, November 27, 2012

“Coffee Shop Favorites, Part XIX: Chef O’Malley presents a Fantastic Institutional-sized Meatloaf Recipe perfect for Coffee Shop Usage and accompanies it with a Flavorful Cajun Sauce” by Bea O’Malley



BLUE CHEER released their fourth album, “Blue Cheer,” in late 1969, and the band continued blasting out psychedelic rock and roll at full volume.  This band is among the all-time greats and this album is as revered today as it was back then. A classic hard rockin’ acid band, they made it all the way to 2009 before hanging it up.  You can buy this amazing album by accessing the convenient link below and purchasing it at AMAZON.COM! Thank you!

 

COUNTDOWN TO THE END OF THE MAYAN CALENDAR

Here is the countdown to December 21, 2012: from today, we have 24 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!

 


STINKBUG 2012

 

 

 

Bea O’Malley

END Commentary 11-28-2012

Copyright © 2012 by MHB Productions

Word Count: 2,433.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, November 28, 2012 by Bea O’Malley

 

 

COFFEE SHOP FAVORITES, PART XIX—INSTITUTIONAL SIZES

Coffee Shop Favorites, Part XIX: Chef O’Malley presents a Fantastic Institutional-sized Meatloaf Recipe perfect for Coffee Shop Usage and accompanies it with a Flavorful Cajun Sauce” by Bea O’Malley

 

 

Bakersfield, CA, 11-28-2012 W:  Today, at the new American Institute of Culinary Politics-Elemental News of the Day is the day before HUMP DAY while for you out there in the real world; it is HUMP DAY so we are going to do a good middle-of-the-week dish: Meatloaf with Cajun Sauce.  I like making meatloaf as it is one of those dishes—that, if done correctly—is as classy as eating a top sirloin steak due to its ingredients.  In the old days and still in some parts of the country, wise chefs use steak trim such as that from tenderloins, sirloins, and even rib-eye steaks in its makeup by saving every shred of meat whenever they cut their own steaks.  All too often, the modern-day chef is the only one who knows how to do anything and everything in the kitchen and because of this, has to buy everything already done for him or her.  This is terribly sad to me as in the past; chefs made every effort to be self-sufficient and avoided store-bought items at all cost.  Nowadays, however, the workload and the fact that most of the staff speaks languages other than English make it better to buy everything from their purveyors so they only have to supervise their ignorant staff.  We find evidence of this at virtually every chain restaurant across the United States—Sizzler’s, Tahoe Joe’s, Applebee’s, Hooters, and even the Red Lobster—all of them are guilty of doing it.  To me, this is a horrible trend, which is reversible ONLY if the President works hard to close the borders and helps us hire nothing but Americans.   

I saw the change beginning in the mid-to-late 1980s when professional foodservice began hiring more and more illegals by chefs across the country and it has gone on unabated since then.  This, to me, is the downfall of the country because when Americans no longer work in specific occupations, those occupations are lost to us forever.  Its one thing for agriculture to go all Mexican but when the nation loses homebuilders, culinary workers, and even hospital staff to illegal aliens, the nation—in my view—is lost and the return of the western portion of the United States to Mexico becomes irreversible.  I am sorry—this is how I view it—and if Americans do not soon do something about it, America is a dream belonging to the past.

Therefore, today, we journey back to the good times enjoyed by Americans when coffee shops abounded on every corner and in them, customers enjoyed great food, good beverages, and wonderful desserts.  I miss those days as should you and I believe that once you make this excellent dish, you and yours would be hooked for life.  Take care to use nothing but steak trim when making the meat portion of the recipe and always be sure to include a certain amount of fat in the grind lest you lose flavor, moisture, and quality.  Yes, I know there are many among you who buy into the LEAN CUISINE model of foods but let me tell you, it’s not what it’s cracked up to be—the human body needs fat!  The less fat included in the diet makes one less healthy in so many ways, from skin tone to hair quality, to eyesight, to the rest of the senses, to one’s sexual health, you name it, without fat, your body is not what it should and can be, so don’t forget to include it in your ground beef mixtures!  Let’s go:

(#1048) MEATLOAF RECIPE #1—INSTITUTIONAL SIZE

 

Meatloaf is one of those timeless recipes that many people criticize when in fact; they truly love it and find it to be a comfort food of high regard.  I learned to enjoy meatloaf from an early age and when I entered the professional world and became a culinarian, I found it to be a moneymaker to the extreme.  If made correctly and with the best ingredients, it enlivens any menu and makes cash registers sing so take care to use steak trim in its makeup and you are going to uncover success!
 

Yield:  6-8 servings / Mis-en-place: 36 hours / Cooking time: 1.5-2.25 hours:
 

 

Qty.
Measure
Item
Other
The Meat and Vegetables:
10
#
Ground beef, 30%
Drained of juices
1
Quart
Minced carrots
Blanched
1
Quart 
Mince celery
Blanched
1
Quart 
Minced yellow onions
Blanched
1
Cup
Minced leeks
Blanched
1
Cup
Minced scallions
 
1
Quart 
Sliced portobello mushrooms
Blanched
The Rice Portion:
2
Cups
Raw jasmine rice
 
1
Quart 
Beef stock
 
The Rest of the Recipe:
16
Large
AA eggs
 
40
Slices
Roman Meal whole-wheat bread
 
1
Cup
Beef broth
 
.25
Cup
Onion powder
 
2-2/3
Tablespoons
Lawrey’s seasoned salt
 
2-2/3
Tablespoons
Granulated garlic
 
1-1/3
Tablespoons
Whole oregano
 
2
Teaspoons
Summer savory
 
1
Cup
Black pepper
 
1
Cup
Tomato ketchup
 
1
Cup
Kraft barbeque sauce
 
1
Cup
A-1 Steak sauce
 

 

Method:

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

2.     The day prior to cooking the meatloaf, place both meats in separate colanders so the juices can drain.  Cover with plastic wrap and refrigerate overnight. 

3.     Blanch the vegetables separately in boiling salted water until each one is al dente-tender.  Drain immediately and plunge them into ice water to retard further cooking.  When cold, drain and combine them together, keeping them refrigerated overnight. 

4.     The Rice: first, preheat standard oven to 375°F and have ready; then, bring the beef broth to a boil in a small saucepot, add a pinch of salt, and add the jasmine rice.  Stir until the mixture comes to a boil, then clamp on a tight-fitting lid, and place on the middle oven rack of preheated oven.  Bake it for 20-25 minutes or until the rice absorbs the liquid.  Remove it from the oven, remove the lid, and allow it to steam out; then, fluff with a fork, remove it from the pot and place it into a small pan and cover with wax paper until below 45°F.  Cover with plastic wrap and refrigerate overnight.

5.     The next day, beat the eggs until light with the aid of an electric mixer equipped with a whip attachment.  Soak the ten slices of Roman Meal bread in a bowl with the measure of beef broth until it becomes wet; then, mash it with your hands and combine it with the eggs and the seasonings. 

6.     If possible, place the meats into the mixer’s bowl and hook up a paddle attachment but if you cannot, place it into a large mixing bowl.  Add the rest of the ingredients, the bread, the vegetables, and the rice.  Mix until thoroughly blended then place into a holding pan and FREEZE for 5-10 minutes.  Preheat standard oven to 400°F or convection oven to 350°F with the fan in the “on” position. 

7.     Roll out a large sheet of aluminum foil and then roll out another exactly the same size.  Overlapping one another, fold the crease between the two “shut” and crimp the edges so that it is ONE piece.  Then, spray it heavily with food release spray and line it with two sheets of wax paper, spraying them with food release, too.
 

8.     Bring the meatloaf mixture out of the freezer and heap it up in the center of the foil-wax paper.  With your hands, work it out into a loaf shape and then fold the sides in—right and left—until they meet in the middle or are close to it.  Then, fold the top half over the top and roll it up into a LOAF.  Take care to crimp the edges closed again so that it is an airtight seal or as close to it as possible.

9.     Spray a sheet pan large enough to hold it with food release spray such as Crisco Pan Release, PAM, or some such other food release spray.  Line the pan with a sheet of wax paper and then spray it with food release spray, too.  Place the foil-wrapped meatloaf atop it and place it onto the middle oven rack of the preheated oven. 

10. Bake for 30 minutes at the starting temperature; then, drop the heat by twenty-five degrees and continue baking for another 60-90 minutes or until a quick-temperature thermometer inserted into the center reads 165°F.  Pull it out from the oven then and place the sheet pan atop a cooling rack.  Slit the covering open with a sharp knife and allow the steam to exit the loaf.  Leave it that way for 15-20 minutes so the meatloaf can firm up with the absence of the heat. 

11. When very cool, remove the wrapper, transfer the loaf to a sanitized sheet pan, and cover with plastic wrap.  Refrigerate it overnight.  The next day, slice it and heat it to order in the microwave oven to 165°F.  Serve with brown sauce, mushroom sauce, or Spanish sauce.  Accompany with mashed potatoes and vegetables of choice. 

12. Always keep the meatloaf refrigerated and if not used within the first day of usage, individually wrap the portions, label, date, and freeze for use when required.  Use it within 5-7 days as after that, it begins to break down as meatloaf typically attracts ice crystals.

This is the classic way of making meatloaf; it is beautiful and delicious, definitely worth making.  Now, every excellent meatloaf recipe needs a darned good sauce:

(#1716) CAJUN SAUCE

 

Cajun Sauce is perfect accompaniment for meatloaf in coffee shops and restaurants and is usable for egg dishes on Sunday brunches as well.  Be sure to keep this one handy as you are going to use it a great deal. 
 

Yield:  about 1.5 quarts of sauce / Mis-en-place: 20-30 minutes:
 

 

Qty.
Measure
Item
Other
8
Strips
Farmer John’s Thick Bacon, sliced
 
1
Quart
Julienned yellow onions
 
1
Quart
Julienned green bell peppers
 
2
Cups
Julienned celery
 
2
Each
Bay leaves
 
7
Cups
Canned tomato puree
 
2
Teaspoons
Black pepper
 
2
Teaspoons
Minced garlic
 
2
Teaspoons
Whole oregano
 
.5
Teaspoon
Cayenne pepper
 
.25
Cup
Granulated sugar
 
.5
Cup
Gallo burgundy
 
.125
Cup
Tomato paste
 
2-3
Teaspoons
Kosher salt
 

 

Method:

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

2.     Place a heavy-bottomed saucepot atop a medium flame, spray it with Crisco Pan Release spray or some such other food release spray, and add the raw bacon to it. 

3.     As the bacon begins to cook, stir it frequently so that it releases a maximum amount of fat and then when it has, add the vegetables and sauté them over a brisk flame. 

4.     When the veggies are tender, add the remaining ingredients and raise the flame to high so that the mixture boils, stirring constantly; then, reduce the flame and simmer over a low, low flame for 10-15 minutes or until it is thick, flavorful, and zesty. 

5.     It should be about medium thick and when it is, readjust the flavorings as necessary so that it’s spicy and then transfer it to the steam table for holding.  Cool leftovers to below 45°F as quickly as possible and the best way to accomplish that is to pour the sauce into a shallow pan placed atop a cooling rack.  Stir frequently so it releases its heat that much more quickly and if necessary, place an oscillating fan over it to bring the heat down.

6.     As soon as it is cool enough to store, transfer the sauce into a sanitized bucket or other container and attach a tight-fitting lid.  Label, date, and refrigerate and be sure to use it within 3-4 days.

This delicious sauce is perfect for dishes such as meatloaf, meatballs, or even pork chops or chicken so use it for whatever seems to need it.
 

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

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!

          I hope you enjoyed today’s recipe and that it brings you untold success.  I also want to thank you for being here at the new American Institute of Culinary Politics, also the Elemental News of the Day, as it is the mission statement of our business to enlighten the world of foodservice by sharing our knowledge and expertise with you.  Join us and become a part of the fastest growing Internet frenzy in the world as we need YOU and YOU need us!  Let’s join our resources and knowledge together and become ONE!                                                         

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 BLUE CHEER 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!  

Thanks, my friends!

Bea

Bea O’Malley
American Culinary Federation, Inc, Certified Cook, Mixologist, and Foodserver

 
This is a picture of me, your hostess, back in the 1980’s when I was working at a restaurant in Wasco, CA, my hometown.  I joined the Chefs de Cuisine of Greater Bakersfield, ACF, not long after it was chartered and am still a member even though the chapter is no longer in operation.  I began working in foodservice in the late 1960’s, moved from Wasco, CA, to Monterey, CA, and then returned to my hometown in 2004.  I have been a foodserver, a Mixologist, and am a Certified Cook.  I am equally at home in both the kitchen and behind the bar (and on the floor, too). My passions are numerous and my favorite is working in the bakery whenever I have had a chance.

 

Bea O’Malley writes from Wasco, CA.

---30---

The END Commentary for Wednesday, November 28, 2012 by Bea O’Malley

 

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 Bea O’Malley wrote this original essay.

 

Recipe created by Bea O’Malley on April 21, 1974 in Wasco, CA, created the original recipe whereas I adopted his and increased the quantity)

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

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