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Thursday, November 15, 2012

“Special Menus Index, Part LXVIII: Thanksgiving 2012 Dinner Menu—the Side Dish Seminar continues with Two Delicious Vegetable Dishes and One Fabulous Rice Dish!” 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-THIRD-and-final-album, “Once More again,” appeared in record stores in 2008 and is the band's final release.   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! Tomorrow, we begin promoting albums by the famed BUFFALO SPRINGFIELD.






COUNTDOWN TO THE END OF THE MAYAN CALENDAR


Here is the countdown to December 21, 2012: from today, we have 38 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 11-16-2012

Copyright © 2012 by MHB Productions

Word Count: 2,960.



THE AMERICAN INSTITUTE OF CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, November 16, 2012 by Chef Elmer K. “the Hooter” Hootenstein





SPECIAL MENUS INDEX, PART LXVIII

Special Menus Index, Part LXVIII: Thanksgiving 2012 Dinner Menu—the Side Dish Seminar continues with Two Delicious Vegetable Dishes and One Fabulous Rice Dish!” by Chef Elmer K. “the Hooter” Hootenstein



Bakersfield, CA, 11-16-2012 F: All right, here we are, finally at FRIDAY and I have yet to have said anything negative about what is going on in the United States as what has happened lately; that means, NO second week for me!  Therefore, I think that my week this time has been a successful one so far and that is great!  If everything moves along in the normal rotation, we will not meet again until sometime in 2013, provided the world doesn’t meet its inevitable end on December 21, 2012—that would be tragic.  I just cannot get over the fact that we are actually alive and well this far into the 2000s, I mean, it’s not something I ever anticipated seeing, “2000” was a long ways away back in the 1970s, it’s as if it was indeed going to be an age of SCIENCE FICTION, what with flying cars, robots, time machines, and teleportation; instead, we’re still driving cars, flying airplanes, going from one end of town to the other and have less of a space program NOW than when we didn’t have one; what’s up with that?

Okay, today, we continue with our side dishes for our Thanksgiving Feast next week and to me, this is where we butter our bread, if you know what I mean?  A chef lives and dies by his or her side dishes and if one sticks with the same old tired clichés, then one is going to continue being a “ho-hum” chef, nothing to write home about, nothing to brag of, nothing, nothing, and nothing!  I have gone to many different restaurants over the course of my life in all of the areas of the country in which, I’ve lived and the tired, saggy old places, you know, the sorts of places asshole Chef Ramsay of the “Hell’s Kitchen” fame goes into, fixes, and puts back on their feet.  You wonder sometimes, “what the hell got into those people, why would they keep serving the SAME rice dish for the past 20 years and then be surprised when their business departs for the new Hooters that just went in next door?   No, we must transform our side dishes on a continual basis lest otherwise, we sink into the pink slime pit—yuck!  Anyhow, we don't have that issue here!  

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

Red Swiss chard is an excellent leafy green full of nutrients, flavor, and flexibility and makes a nice change from eating spinach, 24/7.  I think that it is cheaper during the summer months but you can find it at almost any time all year round.  I definitely believe that you and yours will love it just as you will the Brussels sprouts, carrots, and the Huntsman’s Pilaf, an amazingly intricate and tasty dish in and of itself.  Let’s do it:  

Here’s the rest of our side dishes:

(#1025) SAUTEED RED SWISS CHARD


 
I always love serving sautéed Red Swiss Chard on special occasions as people generally do not expect it nor do they have a great deal of knowledge about it.  A leafy green veggie, it is tasty, tender, and goes well with most foods.

Yield:  8-10 servings / Mis-en-place: 1 hour:




Qty.
Measure
Item
Other
4
Large
Bunches Red Swiss Chard
Cleaned well
1.5
Cups
Clarified butter

2
Cups
Julienned yellow onions

2
Teaspoons
Kosher salt

.5
Cup
 Lemon juice

1
Teaspoon
Minced garlic

1
Teaspoon
Fines Herbs




Method:

1.     Mis-en-place: have everything ready with which to work! Swiss chard is a large-leafed green leafy vegetable that is a member of a family that contains both RED and WHITE forms.  Virtually either one is usable in this recipe but I will proceed with the RED form.

2.     Trim the stems from the leaves and if thick, tough, and seemingly old, discard but if young, thin, and tender, retain them.  Soak both the leaves and the stems in cold water, allowing them to float above the bottom of the sink.  After about an hour, remove the vegetables and transfer to a large colander to drain.  At the bottom of the sink should be a fair amount of dirt and other grime, which you send down the drain, rinsing well to disperse it.

3.     Pat the leaves dry with towels and if handy, place them into a salad spinner and spin them DRY.  Residual water will break the butter so try to dry the vegetables as much as possible and when they are, stop, transfer to a cutting board and with a sharp knife, and slice them thin.

4.     Julienne the yellow onions by first peeling them, removing the ends, and then slicing them in half and once you've done that, proceed.  Place each half, flat side down and then with a sharp French knife, begin slicing them into thin slices.  A sharp knife is better than a dull one because it slices cleanly through a vegetable allowing it to retain most of its natural moisture and in the case of onions, prevents excess onion flavor from ruining the gentle taste of the chard; set aside.

5.     Place a large skillet or a rondeau atop medium flame minutes before you plan to serve the dish and spray it with PAM or with some such other food release spray to prevent the vegetables from sticking.   When it feels warm to your hand, add the clarified butter, bring it to a sizzle, and add the onions. 

6.     Sautee the onions over medium heat until they begin to caramelize, taking care to keep them from being scorched.  Continue stirring them so they do NOT overly brown but become translucent, aromatic, and fragrant with flavor.  Then, add the chard and raise the heat and note: if using the stems, too, add them first and sauté them quickly.

7.     When you add the leaf chard, quickly reduce it by adding the seasonings and the lemon juice.   At first, there will not be much shrinkage so place a lid atop the vegetables and quickly steam them, much like spinach.  Do not keep it there for TOO long, as you don’t want the shredded chard to wilt into mush.

8.     As soon as the chard reduces by half, remove it from the fire and place into a colander or strainer and quickly remove excess liquid.  Then, either transfer to a serving bowl or serve individual portions either on individual plates or in monkey dishes on the side. 

9.     Should you have leftovers, you can use them in soup or just discard them.

Swiss chard is a wonderful change of pace when it comes to vegetable cookery and enlivens any meal in which, you serve it.

(#1710) ROSEMARY BRUSSELS SPROUTS AND CARROTS



Young, tender Brussels sprouts are one of the more classy vegetables of the cabbage family and are wonderful in combination dishes such as this one.  Always look for the most tender, young morsels you can find and be sure to take your time sorting through them at the grocery store or order your purveyor to send nothing but the best as you will definitely send them back if they’re subpar. 

Yield:  8-10 servings / Mis-en-place: 40-45 minutes:




Qty.
Measure
Item
Other
2
Cups
Small Brussels sprouts
See below
2
Cups
Peeled and sliced carrots

Boiling salted water

Ice

1
Cup
Clarified butter

2
Teaspoons
Lawrey’s seasoned salt

.5
Teaspoon
Lawrey’s seasoned pepper

.5
Teaspoon
Freshly minced garlic

2
Teaspoons
Whole rosemary

.125
Cup
Freshly minced parsley flakes
Rinsed
1
Tablespoon
Fines Herbs

.125
Cup
Diced pimientos
Drained



Method:

1.     Mis-en-place: have everything ready with which to work! For best results, use ONLY the smallest Brussels sprouts you can find at the store, taking care to avoid the larger ones.  Bring them home, rinse them, and remove any loose outer leaves.  Then, with the aid of a sharp paring knife, cut an “x” into the bottom of each sprout’s stem so the hot water will penetrate its interior thereby cooking it more quickly. 

2.     Prepare the carrots as directed, then, have TWO pots of boiling salted water atop the stove and blanch the vegetables, one in one pot and the other in the other pot.  The carrots cook quickly; the sprouts take a bit longer but generally cook within 3-5 minutes tops. 

3.     As soon as each one tests for doneness by inserting a paring knife blade into the center of the sprout or by feeling the carrots, remove them from the liquid, discarding it, and plunge the vegetables into bowls of ice water.  Chilling them halts any further cooking, this makes them BLANCHED and perfect for what’s to come.

4.     Drain the vegetables, dry them, using a salad spinner if possible to remove ALL excess liquid from them; otherwise, the water breaks the butter during the sauté removing maximum flavor from the dish.

5.     Place a large skillet atop the stove and spray it heavily with PAM.  Add the clarified butter and seasonings and when hot, add the vegetables and quickly sauté them.  Toss them to coat with flavored butter and then add both the parsley flakes and the pimientos.  Transfer to a serving dish or serve either in individual monkey or side dishes or directly onto serving plates alongside the entrée with which, you’re serving it.

6.     Cool leftovers quickly and transfer to a sanitized airtight container; label, date, and refrigerate and use within 24 hours for maximum usage; otherwise, toss into vegetable soup after chopping them fine and use them in that way.

Brussels sprouts for many are an acquired taste and this is one way in which one can acquire that “taste.” Delicious, tasty, and delightfully good, this is a great way in which to serve one of life’s more cherished vegetables.

(#0931) HUNTSMAN’S PILAF



As with all culinary “inventions,” they come about due to necessity and this is one such creation by me when I was a master chef back in the 1980s.  We had done some specialty game menus for the upper crust clientele and had excess duck meat leftover that needed using.  We had some other high-class meals to prepare as well as excess vegetable odds’n’ends and put them altogether in this fabulously wonderful and successful rice dish, one that is amazingly good and which has become a mainstay in my culinary activity over the following 20+ years.  You are going to love this dish so give it a try and note that you can substitute turkey or even chicken meat for duck as well as quail, pheasant, and any other fowl you need to use. 

Yield:  6-8 servings / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
2
Ounces
Farmer John’s bacon, chopped fine 

.125
Cup
Jimmy Dean sage country sausage, cooked

.125
Cup
Minced fresh garlic

1
Cup
Jasmine rice

1
Pinch
Cayenne pepper

.5
Teaspoon
Kosher salt

1
Small pinch
Black pepper

1
Small pinch
Whole thyme

1
Small pinch
Whole oregano

7/8
Cup
Duck or turkey stock

1
Cup
Chicken stock

.25
Cup
Sliced button mushrooms with stems
Blanched
.5
Cup
Diced green bell peppers, stemmed & seeded
Blanched
.5
Cup
Diced yellow onions
Blanched
.5
Cup
Diced tomatoes
Blanched
.5
Cup
Slivered scallions

2
Cups
Shredded cooked duck meat (or turkey)

.5
Piece
Bay leaf

.75
Teaspoon
Lea & Perrins’ Worcestershire sauce

1
Cup
Cooked white beans

The Final Touch:
.125
Cup
Freshly minced parsley flakes
Rinsed



Method:

1.     Mis-en-place: have everything ready with which to work! Preheat standard oven to 375°F or convection oven to 325°F.  Place a heavy-duty saucepot with a tight-fitting lid over medium flame, sprayed with PAM or some such other food release spray, and bring it to heat.

Crisco Pan Spray: “the Chef’s Friend.”

2.     When it’s warm, add the bacon and the sausage and cook over medium heat, stirring frequently, to render both grease and color.  Meanwhile, combine the chicken and duck stocks together in a saucepot and place over medium-high flame.

3.     When the meats are cooked and you have rendered plenty of oil, add the rice and cook, stirring almost constantly, until it’s gone from opaqueness to whiteness, meaning that it’s cooked. As it cooks, add the garlic, cayenne, salt, black pepper, thyme, and oregano, stirring it into the rice. 




4.     Bring the liquid to a boil, then pour it into the rice pot taking care to stand back to avoid the sudden upward-rising blast of steam.  Allow it to come to a vigorous bubble, then reduce the heat and allow the liquid to reduce to the level of the rice.  Clamp on the tight-fitting lid, place on the middle oven rack of the preheated oven, and bake for 20-25 minutes OR until the rice absorbs the liquid. 

5.     During the time the rice is in the oven, quickly blanch all of the vegetable accompaniments in rapidly boiling salted water, one at a time, then remove and plunge into ice water.  Then, drain, and place into a salad spinner and spin out as much excess liquid as possible as otherwise, it will dampen the cooked rice.

6.     When the rice exits the oven, place it atop a cooling rack, remove the lid, fluff it with a fork, and allow it to steam out for 5-6 minutes; then, fluff the vegetables in as well as the duck (or turkey) meat and the cooked white beans. 

7.     Transfer to a serving dish, dust with minced fresh parsley flakes, and serve OR dish it up in individual portions on serving plates.  Cool leftovers to below 45°F as quickly as possible, transfer to a sanitized airtight container, label, date, and refrigerate and use within 24 hours; after that, toss it out (due to the inclusion of cooked meats, primarily poultry). 

This is a unique and exciting rice dish developed years ago in the fine-dining atmosphere in which, I worked for many, many years.

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

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!

          That, my friends, is going to do it for today leaving us but two weekend days and then Chef Fritz will come strolling in, assume the seat, and take over operations here at the Elemental News of the Day’s corporate offices located in scenic Oildale, CA.  Stinkbug has a knack for picking excellent office locations, ones that are low-cost, low-maintenance, and extremely interesting so to speak.  While being no stranger to crime in the great city of Los Angeles, if one doesn’t keep a CLUB on their steering wheel, a crack head will drive off in one’s Mercedes.  While I don’t mind supporting equal rights for the low income among us in the world, I do resent them stealing my car when I am so generous to all of the fellows standing on the center divider of almost every major road in Bakersfield with signs proclaiming them to be “unemployed” and “dreaming of a cheeseburger.”  Hell, I gave up dreaming about cheeseburgers years ago and switched to filet mignons!  All I can say is, “Life simply ain’t fair.”  See you tomorrow!                                              

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 Friday, November 16, 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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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 © 11-10-2012, 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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Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,





























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THE HOOTER
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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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