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Saturday, December 1, 2012

“Coffee Shop Favorites, Part XXIII: On the Menu for Today is a Hawaiian Style of Spaghetti—Baked “Creole” Spaghetti, one of the Most Delicious Spaghettis ever!” by Bea O’Malley


BLUE CHEER released their eighth album, “Blitzkrieg over Nuremburg,” in 1989 and this album was recorded live in Germany.  Many American bands such as previous one, Spirit, found homes in Germany where their styles of Rock-and-Roll were still appreciated.  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 19 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 12-02-2012

Copyright © 2012 by MHB Productions

Word Count: 1,650.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, December 02, 2012 by Bea O’Malley

 

 

COFFEE SHOP FAVORITES, PART XXIII—INSTITUTIONAL SIZES

Coffee Shop Favorites, Part XXIII: On the Menu for Today is a Hawaiian Style of Spaghetti—Baked “Creole” Spaghetti, one of the Most Delicious Spaghettis ever!” by Bea O’Malley

 

Bakersfield, CA, 12-02-2012 Su:  Every region of the United States has its own styles of cuisines and Hawaii, certainly, is no different from say, Wasco, California.  I have a unique spaghetti recipe given to me by my friend, Stinkbug that he found while living and working on the Island of Maui back in the 1990s.  The dish has a “funny” name attached to it, it has called, “Baked Creole Spaghetti,” a name he never uncovered the reasoning behind and this one is sweet, it is delicious, and it is baked in the oven.  It is sort of like a “spaghetti casserole” in that the cook dishes it up onto the plate and accompanies it with vegetables and salad du jour.  I have tried it, served it at my restaurant in fact and had a lovely response.  I am pleased to present to you a recipe created by Stinkbug and transmitted to me and then refined and recreated for your dining pleasure.  I do hope that you are going to find this recipe tastily different and worthwhile to make that is what life is all about, reworking and presenting old favorites in new ways.  I do believe that once you have had opportunity to try this one, you will keep it in your repertoire for the rest of your culinary and personal life, as it is that good.  Based on what I have seen, anything emanating from the islands is good stuff and this dish is no different so let us get this show on the road.  I am eager to leave on vacation and do not know if I am coming back due to the approaching End of the World in twenty-two days! 

(#1071) BAKED CREOLE SPAGHETTI—INSTITUTIONAL SIZE

 

Back in the 1990s, I had opportunity to work in an institutional environment and learned a great deal from my experience.  You can find good food on a variety of different fronts and in this particular situation, I found dedicated foodservice professionals striving to make the best food possible.  This dish is one I assimilated into my repertoire and improved over the course of the time I have spent working with it.  It can do the same for you and your operation so try it.
 

Yield:  50 servings / Mis-en-place: 1.25-1.75 hours:
 

 

Qty.
Measure
Item
Other
.75
Cup
Bertolli olive oil
 
.25
Cup
Minced fresh garlic
 
10
#
Ground beef (20-30% fat)
 
1
Quart
Finely-diced yellow onions
 
1
Quart
Finely-diced celery
 
2
Cups
Finely-diced carrots
 
1.5
Tablespoons
Kosher salt
 
1
Teaspoon
Black pepper
 
1
Cup
Lea and Perrins’ Worcestershire Sauce
 
1
Gallon
Canned tomato puree
 
2
Quarts
Beef broth
HOT
1
Tablespoon
Whole oregano
 
2
Teaspoons
Whole thyme
 
2
Teaspoons
Whole sweet basil
 
1
Teaspoon
Whole marjoram
 
1
Teaspoon
Whole rosemary
 
1
#
Dark brown sugar
 
10
#
Barilla spaghetti, cut into four pieces
 
8
Gallons
Boiling water
 
.125
Cup
Kosher salt
 
2
Cups
Vegetable oil
 
5
#
Medium cheddar cheese, sliced into sandwich-sized slices
Melted clarified butter
 
1
Cup
Freshly minced parsley flakes
Rinsed
Spanish paprika
 

 
Method:

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

2.     Place a large roasting pan (G. I. pan) atop medium heat and add the oil and garlic.  When hot, add the ground beef, taking care to crumble it up by hand so that it is in pieces.  Add the vegetables and stir briskly as it cooks, breaking it down and browning it in the process. 
 

3.     Add the salt and pepper to the meat and in another pot, combine the beef broth, tomato puree, Worcestershire sauce, and the herbs.  When the meat is cooked and the liquid is hot, combine the two mixtures together, taking care to protect yourself from spatter. 
 

4.     As this is going on, have the eight gallons of water at a brisk boil and add the salt and oil to it.  Unwrap the pasta and cut the strands into fourths so that you have short strands.  Add the pasta to the water and cook it for approximately 8-10 minutes or until it is al dente-tender. 
 
5.     As soon as you have cooked the pasta, drain and rinse it, discarding the liquid, and rinse well underneath cold running water; then, place on perforated pans to drain.  Preheat standard oven to 375°F or a convection oven—fan “on”—to 325°F and spray three-to-four two-inch hotel pans heavily with Crisco Pan Release spray. 
 

6.     When the pasta is relatively dry, begin stirring it into the thickened meat sauce, stirring well.  As you do so, it is going to continue thickening and if too much, add additional hot broth.  Transfer it into the prepared hotel pans; layer the tops of each with rows of sliced medium cheddar cheese, drizzle with clarified butter, dust with parsley flakes and shakes of paprika.
 

7.     Place the pans inside the preheated oven and bake 25-30 minutes or until the cheese has melted atop each pan and the temperature is 165°F on each pan.  Rotate the pans during cooking, which hastens the cooking time. 
 
8.     As soon as the baked spaghetti is ready for removal, bring the pans out, place atop cooling racks, and allow to solidify; then, transfer to holding ovens or onto your steam table and cut each pan at serving into portions.  Dip up with a spatula or a dipping spoon and serve on serving plates accompanied by vegetables du jour, hot bread and butter, and green garden salads.
 
9.     Cool leftovers to below 45°F as quickly as possible and you do this by transferring the leftovers into sanitized hotel pans placed atop cooling racks.  If necessary due to warmth of the kitchen, place an oscillating fan with CLEAN fan blades over the pans and allow it to blow across their collective surfaces.  Stir occasionally with a spoon so that heat escapes and then when cool enough to refrigerate, cover the pans with plastic wrap, leaving a corner open for heat to exit, and then when totally cool, label, date, and keep refrigerated.  Be sure to use the spaghetti within TWO days at most by reheating it in the oven in covered pans and then by melting new cheese atop it.  After this: do not save it.
 
This is excellent institutional-sized spaghetti that is good for not only coffee shops but for schools, hospitals, and anything else requiring large scale food preparation featuring excellent food.

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

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!

          Well, if I see you all again, it is going to be sometime in 2013, an amazing thing to say the least.  It seems to me that the thirty years from 1970 to 2000 took forever and then once we hit January 01, 2000, time sped up and here we are, at the end of 2012.  That is the thing about time, sometimes it moves exceedingly slow while at others, it flies by as if there is no stopping it.  It is like waiting for one’s eighteenth birthday: it takes forever and then when you hit 18, the three years between that date and age 21 take forever but after that, well, before you know it, you’re 30 years old, then it’s 40 years old, then it’s 50 years old, and good golly, Miss Molly, one is 60!  Where does the time fly, I ask you?  All I can say is that the time between here and December 21, 2012, the “Doomsday Date” is going to creep along and then if we survive, well; we shall see what happens after that.  Have a great holiday season, friends, I hope I see you again!                                                             

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, your host, 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 Sunday, December 02, 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 March 22, 2007 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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