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Monday, November 26, 2012

“Coffee Shop Favorites, Part XVIII: Today, Bea O’Malley shares a Wonderful Recipe for an unbelievable Lamb Ragout—too Good to be True!” by Bea O’Malley



BLUE CHEER released their third album, “New! Improved! Blue Cheer!” in early 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 25 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 11-27-2012

Copyright © 2012 by MHB Productions

Word Count: 1,799.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, November 27, 2012 by Bea O’Malley

 

 

COFFEE SHOP FAVORITES, PART XVIII—INSTITUTIONAL SIZES

Coffee Shop Favorites, Part XVIII: Today, Bea O’Malley shares a Wonderful Recipe for an unbelievable Lamb Ragout—too Good to be True!” by Bea O’Malley

 

 

Bakersfield, CA, 11-27-2012 T:  Yesterday, we had a great day what with making classic Salisbury Steaks, something no one sees much anymore due to the disappearance of the American coffee shop.  You can thank all of the fast food and chain restaurants for their demise. If I had my way—if I were the first chef elected to be the American president!—I would ban every chain restaurant and fast food franchise across the nation to being no more than 10 per 100,000 people and only on the outskirts of every town and city.   It is just as bad as Wal-Mart moving into a small community and then killing off all the businesses due to its ability to buy nothing but low cost crap from China, imagine if they didn’t exist: American industry would flourish once again and jobs would be plentiful.  It’s the same thing with fast food franchises, they enter into a small market and before you know it, the Golden Arches’ banner flies over every single foodservice establishment in town as they gobble up one location after another.  I tell you, if something isn’t soon done and done quickly, the nation is going to continue losing cooks’ positions that once paid quite well.  The same goes for this flood of illegals across the southern border, it’s killing the economy and it’s killing my fellow American minorities’ chances at finding gainful labor.  Please express your outrage over this situation to the occupants of the White House, regardless of who he is, something must be done, I implore you to act soon1 

Well, enough of that, today, we enter the realm of something seldom seen in American coffee shops: lamb.  Once the American lamb market was destroyed by the entry of lower-cost products emanating from New Zealand and Australia, the American producers gave it up and we were stuck with whatever was imported to us from our friends.  Unfortunately, for many years, it was difficult to find a decent lamb chop and people lost interest or bought legs of lamb.  Then, at some point during the 1980s, we began getting some specialty products, lamb tenderloins being one of the best of them.  That is what we are using for our Lamb Ragout today, an amazingly tender and delicious piece of meat much like the lamb’s “filet mignon” of cuts, so to speak, in that it is an underused muscle.  Cooked lovingly and long, low, and slow, it is absolutely amazing.  Here we go:

(#1198) LAMB RAGOUT—INSTITUTIONAL SIZE

 

Lamb ragout is a classic dish made so much better by the use of boneless lamb tenderloins, one of the tenderest cuts of lamb available in modern times.  If you cannot find them at your normal market, seek a specialty butcher and tell him or her precisely what you need and for what you need it.  Trust them to find the cut for you and take it from there.
 
Yield:  20 servings / Mis-en-place: 3.25-4.5 hours:
 

 

Qty.
Measure
Item
Other
Sauce Ragout:
10
Tablespoons
Olive oil
 
5
Cups
Finely-chopped yellow onions
 
3
Cups
Fine-diced green bell peppers
 
7.5
Teaspoons
Minced garlic
 
2.5
Cups
Burgundy wine
 
1
Quart
Tomato juice
 
1
Quart
Diced tomatoes with juice
 
1
Quart
Chicken stock
 
3
Each
Bay leaves
 
.25
Cup
Lemon juice
 
.5
Cup
Freshly minced parsley
 
3
Cups
Sliced button mushrooms
 
1
Tablespoon
Whole rosemary
 
.125
Cup
Whole marjoram
 
2
Teaspoons
Kosher salt
 
1
Teaspoon
Black pepper
 
2
Cups
Catsup
 
.5
Stick
Whole cinnamon
 
.5
Teaspoon
Ground nutmeg
 
2
Cups
Lamb demi-glace
 
Lamb Tenderloins:
20
5-6-ounce
Lamb tenderloins
 
2
Cups
Seasoned Flour (Recipe #1592)
See bottom
1
Teaspoon
Kosher salt
 
.5
Teaspoon
Black pepper
 
1
Tablespoon
Minced fresh garlic
 
Vegetable oil
 
The Finish:
2
Quarts
Rice pilaf
 
1.5
Quarts
Vegetable du jour
 
.5
Cup
Freshly minced parsley flakes
Rinsed
20
Sprigs
Fresh parsley
Rinsed

 

Method:

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

2.     First, make the Sauce Ragout by placing a large sautoir atop a medium flame.  Spray it heavily with Crisco Pan Release spray or some such other food release spray.  Add the first measure of olive oil and heat it to a sizzle. 
 
3.     Then, add the onions, bell peppers, garlic, and sauté gently over the heat.  Stir constantly so that the vegetables reduce slowly to a tender mass.  Add the seasonings and incorporate them into the sauté.  Finally, raise the temperature and pour in the burgundy wine, allowing it to bubble up and then to reduce. 

4.     When everything is soft, flavorful, and tender, add the tomato products, chicken stock and the remaining ingredients listed under the “sauce.” Bring to a boil, then reduce to low heat and allow it to simmer over low, low heat. 

5.     Meanwhile, make the seasoned flour and then dust the lamb tenderloins in it.  Shake off the excess and set them aside.  Place another large skillet or sautoir atop medium heat and add the vegetable oil to it.  Heat it and when it’s sizzling, add the lamb tenderloins, one-by-one, and add the additional seasonings to them. 

6.     Brown the meat on both sides taking care to turn the chunks of meat over several times but take care NOT to tear them apart.  As you do this, preheat your standard oven to 375°F or your convection oven—fan in the “on” position—to 325°F.  Spray a hotel pan with food release spray and then when the meat is ready, place the tenders within the pan. 

7.     Pour the Sauce Ragout atop the meat, shake the pan gently to settle the contents, and then cover with a lid or foil to achieve a tight seal.  Place the pan onto the middle oven rack and bake it for approximately 2-3 hours or until the meat is fork-tender.  At that point, remove the pan, place it atop a rack, and remove the cover.  Allow it to steam out for several minutes. 

a.     Check the sauce for separation at this point: if a great deal of oil is floating atop the pan, skim it off and combine with flour in a saucepot over low heat.  Meanwhile, pour the remainder of the sauce into a saucepot and place over medium-high heat.  As soon as the latter is boiling, begin whisking the former into it, briskly, until it comes to a boil.  Keep there for a couple of minutes, and then reduce the flame and taste.  If you need to re-season it, do so, and then prepare to serve. 

8.     To serve, place a mound of rice pilaf in the center of each plate and top with lamb tenderloin.  Ladle sauce over each serving and then layer vegetables around the sides.  Place a sprig of fresh parsley along one side of each plate and then finally, dust each serving with freshly minced parsley.  Your lamb ragout is now ready to serve.

9.     Cool leftovers quickly to below 45°F.  Note—the best way to do this is to separate meat from sauce and cool both parts individually.  Store each part separately from one another unless, of course, the meat is falling apart; then store together and use for soup.  Use within 1-2 days for best usage and after that, throw the leftovers away. 

Here is the Seasoned Flour recipe:

(#1592) SEASONED FLOUR II—STANDARD PREPARATION

 

 

1. About 2.5 cups:
 

 

Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour
 
1
Teaspoon
Cayenne pepper
 
1
Teaspoon
White pepper
 
1.5
Teaspoons
Hungarian paprika
 
1.5
Teaspoons
Granulated garlic
 
1
Tablespoon
Kosher salt
 
2
Teaspoons
Parsley flakes
 

 
Method:

1.     Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It is important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times.

This is a classic dish made better by using boneless lamb tenderloins, a specialty cut if ever there was one.

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

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!

          Okay, we move into the midst of our week together with but five more installments to go.  After me, the great Chef, Cheryl La Tigre enters the famed Stinkbug Corporate Kitchen on her first official visit to Bakersfield, California.  I am excited to meet this lovely Hawaiian lass and hope you will be too, but for the next several days, you still have me with which to contend!  Can you hang brothers and sisters or can you not? LOL.                                                        

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 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 Tuesday, November 27, 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 September 14, 1986 in Wasco, CA, created the original recipe whereas I adopted his and increased the quantity)

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