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Wednesday, November 28, 2012

“Coffee Shop Favorites, Part XX: Hump Day finds Chef O’Malley making an Institutional-sized Classic Beef Stroganoff Recipe complete with Fresh Linguine—absolutely Delicious!” by Bea O’Malley


BLUE CHEER released their fifth album, “the Original Human Being,” arrived in record stores in 1970, and even though the band was beginning to undergo personnel changes, they remained true to the mind-blasting brand of acid rock they loved so much.  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 23 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 11-29-2012

Copyright © 2012 by MHB Productions

Word Count: 1,575.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, November 29, 2012 by Bea O’Malley

 

 

COFFEE SHOP FAVORITES, PART XX—INSTITUTIONAL SIZES

Coffee Shop Favorites, Part XX: Hump Day finds Chef O’Malley making an Institutional-sized Classic Beef Stroganoff Recipe complete with Fresh Linguine—absolutely Delicious!” by Bea O’Malley

HUMP DAY!

 

Bakersfield, CA, 11-29-2012 Th:  Here it is, HUMP DAY, and that means, I bring out the BIG GUNS as far as recipes are concerned as from here on out, it’s downhill.  I had fun with our Meatloaf Recipe yesterday, it’s always a scrumptious treat—if prepared correctly, that is—and today, I am going to follow it up (as you see above in the title) with our Classic Beef Stroganoff recipe.  This is one of the finest seeing as how it utilizes the most tender of roast beef cuts, the eye of the round, as well as fresh linguine.  We have run this recipe before however in a smaller, home-size recipe so you might be familiar with it.   However, we have moved up to suggesting brand name items as opposed to presenting simple generic items and that makes the dish as good as it can be, but in the end, only you can be the judge.  Let’s get this baby going, shall we?

(#1055) CLASSIC BEEF STROGANOFF—INSTITUTIONAL SIZE

 

Beef Stroganoff is a fan favorite of sorts and this recipe is perfect for large gatherings, banquets, and buffets.  Take your time making it so that you make it right and the crowd is going to go wild once they have had the first couple of bites.  I learned how to make this one more than four decades ago and it is one I will proudly continue serving for the rest of my culinary career as well as at my home.

Yield:  50-60 servings / Mis-en-place: 12 + hours:
 

 

Qty.
Measure
Item
Other
The Stroganoff:
10
#
Beef eye of round, julienned
 
3.75
Quarts
Michelob beer
 
5/8
Cup
Adolph’s meat tenderizer
 
7.5
Cups
Seasoned flour
 
1.25
Quarts
Melted butter or beef fat
 
7.5
Cups
Diced yellow onions
 
7.5
Cups
Diced celery
 
4-5
Tablespoons
Kosher salt
Be careful!
2.5
Teaspoons
White pepper
 
.25
Cup
Ground nutmeg
 
2.5
Teaspoons
Dillweed
 
5
Tablespoons
Minced garlic
 
2.5
Quarts
Beef broth
 
2.5
Quarts
Chicken broth
 
2.5
Quarts
Reserved beer marinade
 
7.5
Quarts
Sliced mushrooms
Blanched
2.5
Cup
Crème Fraiche 
 
5
Cups
Gallo Chenin Blanc
 
1.25
Cups
Fleischman’s Vodka
 
1.25
Cups
Freshly minced parsley
Rinsed
The Pasta:
8
Gallons
Boiling water
 
5/8
Cup
Bertolli Olive oil
 
5/8
Cup
Kosher salt
 
2.5
Teaspoons
Yellow food color
 
6.25
#
Fresh linguine
 

 

Method:

1.     Mis-en-place: have everything ready.  Combine the julienned beef eye of round with the beer and meat tenderizer in a plastic or glass bowl with a tight-fitting lid and refrigerate overnight.
 

2.     The next day, do two things about 1.5 hours before dinner: put the pasta water on the stove in a large saucepot and add the oil, salt, and food color.  Have the heat on LOW.  The second thing to do is to have a large saucepot or skillet on the stove over a medium flame—allow it to warm. Drain the beef, reserving the beer, and toss it in the seasoned flour.  Place it in a strainer and gently shake to filter off the excess flour; set aside.

3.     Add the butter to the warm saucepot and allow it to melt.  Meanwhile, combine the two stocks with the reserved beer marinade in a saucepot for about 3-cups of liquid; if not enough, add additional water to make it so.  Raise the flame to medium underneath it. Preheat your standard oven to 375°F or a convection oven to 325°F with the fan, “on.”
 
4.     Add the onions and celery to the butter and raise the heat.  Add the beef along with the salt, pepper, nutmeg, Dillweed, and minced garlic.  Cook the beef for several minutes and then, raise the heat to medium-high. As the pot with the liquid comes to a boil, pour it into the meat mixture.
 

5.     This mixture will bubble up and a sauce will begin to form.  Allow it to do so, stirring occasionally, and cook it to rare-medium.  Add the mushrooms, Crème Fraiche, Chenin Blanc, and the vodka and cook for several minutes.  Allow the sauce to come to a boil and continue cooking for another 3-4 minutes longer. 


6.     Spray an ovenproof pan equipped with a tight-fitting lid with PAM or some such other food release spray and then pours the Stroganoff mixture into it, cover with the lid, and insert inside your preheated oven for ONE hour.  During this time, the meat will tenderize even more and the sauce will develop.  Check, it occasionally, just to be sure the meat has not softened to nothing. When cooked, check the sauce and the tenderness: the meat should be very tender and the sauce should be loose.  If necessary, place the pan over a medium-flame and re-thicken with a bit of cornstarch mixed with water.  Adjust the thickness and the flavor, adding more spices/herbs, if necessary.
7.     While this is ongoing, heat the water in the pasta pot to a boil and add the fresh linguine.  Fresh pasta cooks within 2-6 minutes so keep a close eye on it.  Do not allow it to clump it up when you add it to the water; stir it in with a kitchen fork as briskly as you can without breaking it up.  Cook al dente.
 
 
8.     When you have cooked the pasta, drain and discard the water but DO NOT rinse the linguine.  Divide it between serving plates, top with equal amounts of Stroganoff, and sprinkle with parsley for a simple garnish and then serve. 

     This is but one recipe for this classic dish.  You can use sour cream in place of Crème Fraiche but the beauty of using it is that it can tolerate higher temperatures than can the sour cream.  It takes a bit of time to make it but it is worth it. Another way you can do it with the sour cream is to add it to the Stroganoff when it exits the oven and before you serve it. Do it away from the flame so that it will not separate. Anyhow, this is a great dish and a great way to utilize your beef trim, if you cut your own meat.

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

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!

          We have completed our first four days and done so in style and that means from here on out, we continue moving towards the beginning of December and the Christmas 2012 Menu.  I am not sure if Chef Cheryl is going to do it or if someone else is going to be given opportunity to step up and do a holiday spread; it’s also possible, Moses might do a BEST OF series throughout the month of December, I am hearing all sorts of things and know if none of them is correct.  I guess we shall see what we shall see; Stinkbug was saying that with the END of the world coming up in a few days, he might give us all some time off so we can be with our families.  Yeah, right, I will be hanging out at the Wasco Inn, drunk as a skunk, I assure you!  LOL.  No, I probably will spend the last few days on earth at my church!                                                         

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 I 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 Thursday, November 29, 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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