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Wednesday, November 14, 2012

“Special Menus Index, Part LXVII: Thanksgiving 2012 Dinner Menu—Sauce and Side Dish Seminar commence Today with Turkey Gravy II and English Roasted Potatoes—simply Delicious!” by Chef Elmer K. “the Hooter” Hootenstein



We continue 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 TWENTY-SECOND album, “Live at the Whisky A-Go-Go,” appeared in record stores in 2008 and presents the band in action live on stage during their heyday   This, is an excellent album and highly worthwhile for music aficionados so we urge you to take the handy link to Amazon.com and buy it now!






COUNTDOWN TO THE END OF THE MAYAN CALENDAR



Here is the countdown to December 21, 2012: from today, we have 39 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 Elmer K. “the Hooter” Hootenstein

END Commentary 11-15-2012

Copyright © 2012 by MHB Productions

Word Count: 1,683.



AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, November 15, 2012 by Chef Elmer K. “the Hooter” Hootenstein



Red Swiss Chard: tomorrow.

SPECIAL MENUS INDEX, PART LXVII

Special Menus Index, Part LXVII: Thanksgiving 2012 Dinner Menu—Sauce and Side Dish Seminar commence Today with Turkey Gravy II and English Roasted Potatoes—simply Delicious!” by Chef Elmer K. “the Hooter” Hootenstein

HUMP DAY!

Bakersfield, CA, 11-15-2012 Th: We enter into the realm of the side dishes and the sauce part of our menu and that is always good as it allows us to demonstrate our knowledge of the dishes that make foods spectacular.  What’s more, since we are not doing as involved a menu, as before, these next two posts will not be very long so that means, we will finish much more quickly today.  Therefore, let us move into what we do best and that is, telling you about food, something that we do extremely well here at the Elemental News of the Day!  

Right at the moment, the weather is lovely in California as it usually is and that means, hopefully, that we will not have a severe winter but then again, living in the Southland, we seldom do!  I have been to different parts of the country and it has always amazed me as to how people cope with mountains of snow piling up at their doors, how they deal with shoveling their driveways on a daily basis, and how they drive back and forth without dying in black ice accidents on slick roadways.   I have experienced some of this myself and am so glad that I live in lovely Los Angeles, California, the home of all good things!

Here’s the menu for this year’s holiday, which, by the way, takes place NEXT week on Thursday, November 22, 2012:

THANKSGIVING 2012 DINNER MENU

LE MENU:

I.                #1701 Cranberry Gelatin Salad

II.              #1702 Fruit Slaw with Fruit Dressing

III.            #1703 Sea Foam Salad

IV.            #1704 Cream of Red Potato Soup with Chives

V.              #1705 Roasted Turkey with Maple-Orange Glaze

VI.            #958 Turkey Dressing with Wild Rice

VII.         #1705 Turkey Gravy II

VIII.       #847 English Roasted Potatoes

IX.            #1025 Sauteed Red Swiss Chard

X.              #931 Huntsman’s Pilaf

XI.            #1710 Rosemary Brussels Sprouts and Carrots

XII.          #134 Buckwheat Fantans

XIII.       #1706 Russian Romanoff Custard with Whipped Cream

Both the sauce and the potato dish will enliven your meal and many more to come on future holidays.  That’s the great thing about food, culinary philosophy, etcetera, is that one can indeed pick one from Column A, two from Column B, and maybe even one or two more from Column C and put them altogether for a new and exciting menu, which is sort of what we’re doing here; at least, that’s how I go about it!  

Here’s the sauce and the first side dish:

(#1711) TURKEY GRAVY II



This is an orange-flavored variation on the basic turkey gravy and one that will amaze the tastebuds of every guest as well as those of you.  Try it once and you become hooked to it, requiring it every time you serve turkey. 

Yield:  6-8 cups / Mis-en-place: 1.5 to 2 hours:




Qty.
Measure
Item
Other
1.5
Cups
Turkey drippings

3
Tablespoons
Gallo ruby port 

1.25
Cups
All-purpose flour

10
Cups
Turkey stock

2.5
Teaspoons
Kosher salt

.75
Teaspoon
White pepper

1
Teaspoon
Whole thyme

.5
Teaspoon
Poultry seasoning

2
Teaspoons
Freshly minced parsley
Rinsed
.25
Cup
Fresh orange zest

.25
Cup
Cointreau orange-flavored liqueur

1
Cup
Cooked diced giblets, gizzards, & neck meat




Method:

1.     Mis-en-place: prepare the turkey stock by placing the necks, gizzards, giblets, heart, and vegetable scraps such as parsley stems, carrot peels and ends, celery leaves, yellow onion peels, and parsnip peelings into a large pot and boiling them.  Add about 2 gallons of water and place on the stove OR use the recipe for making turkey stock.

2.     Place the roasting pan that had the turkey in it and turn up the heat to a medium-flame.  Add the Madeira sherry and deglaze the pan.  With a whisk or a spoon, scrape all of the caramelized drippings off the bottom of the pan. 

3.     Measure the drippings—return one cup to the roasting pan and discard the rest.  Add the flour and whisk together well.  Cook to form a roux while in the meantime, bring the stock on the stove to a boil.  Pour it into the roux—whisking constantly—until a smooth pan sauce has formed.  Simmer the sauce for several minutes and should it appear too thin, make a roux out of any reserved drippings and additional all-purpose flour OR make cornstarch slurry and whisk it in, thickening it up.

4.     Chop the gizzards, giblets, heart, and the neck and return to the gravy.  Discard the liver or mix it into the dressing.  Add the seasonings to the gravy by removing a small portion of it, placing it in the bowl of an electric mixer equipped with a whip attachment, and adding the spices to it.  Whip at medium-high speed and then scoop this mixture into the gravy.  Whisk fiercely to combine it and to distribute the spices and then lower the heat to a low simmer and allow it to perk for 20-30 minutes, stirring occasionally, for the flavor to develop.  Then, it is ready to serve.

I base this classic turkey gravy upon the drippings as without them, you lack potent flavor so never discard them.  The drippings is where virtually ALL of the flavor is located, left there as the meat slowly roasts and caramel deposits form on the pan which provide both color and flavor.  The best gravy is one in which the color is very natural and so is the flavor, augmented by very few spices and herbs.

Okay, we shall move on to our first side dish, English Roasted Potatoes, a truly delicious and lovely dish, simple though it is, simplicity sometimes being the thing that makes things truly unique.  Roasted skinless russet potatoes covered with fresh parsley lend themselves to whatever you want them to be so here we go:

(#0847) ENGLISH ROASTED POTATOES



This is one of the classic potato dishes of all time and a great way to serve baked potatoes in a slightly different way.  Once you have tried them, you will become hooked to them as they are worthy of any diehard potato lover.

Yield:  12 orders / Mis-en-place: 1.25 hours:




Qty.
Measure
Item
Other
12
Medium
Russet potatoes, peeled and left whole

1.5
Cups
Crisco shortening, melted

1
Tablespoon
Kosher salt

1
Teaspoon
White pepper

1.5
Teaspoons
Granulated garlic

Spanish paprika

Freshly minced parsley flakes
Rinsed



Method:

1.     Mis-en-place: have everything ready with which to work! Preheat standard oven to 450°F or a convection oven to 400°F with the fan in the “on” position. 

2.     Peel the potatoes and leave in a bowl of water until needed.  Spray a baking dish or sheet pan with PAM or some such other food release spray, drain the potatoes and dry them, place them onto the pan, cover with the melted shortening, and season with the salt, pepper, and garlic. Finally, give them a few shakes of paprika to give them color; now, they are now ready to bake.

3.     Place the pan into the HOT oven and bake about 45-60 minutes or until a paring knife easily runs them.  Remove them from the oven, transfer to a serving bowl, dust with parsley flakes, and serve.

These are tasty, classic English-style roasted potatoes, fit for any gourmet meal or home-style dinners.

English Roasted Potatoes: this is a shot of a serving suggestion.
--------------------------------------------

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 made it through HUMP DAY and have but three days to go and then Chef Fritz comes in to regale you with all of his exciting foodservice knowledge.  Last year, he debuted on the Christmas 2011 Dinner Menu for the Special Menus Index and that was truly an accomplishment that no one else has ever had the opportunity to do.  Well, there you go: that is why you should submit articles to the Elemental News of the Day so you can become part of the blogosphere, too.  What could be better than that?                                             

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!

Elmer K. Hootenstein

Elmer K. Hootenstein

CWC, ACF, the Golden State Chefs’ Association

________________________________________________________________________

This is I in a group shot that was a collage on a chef's magazine cover from the 1980's. They took this picture of me in the mid 1970's when I was working as a Food and Beverage Director at a hotel in Fresno, California. I later came to Washington State where I met Stinkbug in the WSCA. We have been friends ever since.





The Hooter writes from Los Angeles, CA.

---30---

The END Commentary for Thursday, November 15, 2012 by Chef Elmer K. “the Hooter” Hootenstein



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 Elmer K. “the Hooter” Hootenstein wrote this original essay.



Recipe created by Chef Elmer K. “the Hooter” Hootenstein on November 21, 1982 in Bakersfield, CA, created the original recipe whereas I adopted his and increased the quantity)

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This is #0027, a 16” x 20" original oil painting by Beverly Carrick entitled, “Calistoga Sunday." 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



















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.





The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 11-09-2012, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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THE HOOTER
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