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Friday, February 8, 2013

“Kitchen Nobility, Part XXXI: Chef Jimmy Hall shows the World how to make his Excellent Veracruz Sauce, one of the Top Hispanic-inspired Sauces used in Latino Cooking and anything Else requiring a Fiery Flavor!” by Chef James “Jimmy” Hall




Today’s Frank Zappa and the Mothers of Invention album is their fifteenth album, “One Size fits All,” which appeared on record store shelves in 1975 and was another fine installment in the ongoing history of the Mothers!  As always, Frank Zappa has unique thought patterns, musical ideas, and lyrical qualities, which makes this a must-have album!  Please—visit Amazon.com by using the convenient link above and going to Amazon.com NOW and buy it!  Every dime we make from your purchases helps keep the American Institute of Culinary Politics-Elemental News of the Day online 24/7/365! Thank you!       





SATURDAY, FEBRUARY 09, 2013

 

THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!

 

 

 

 
 
 
STINKBUG 2013
 
 
 

 



Chef James “Jimmy” Hall

END Commentary 02-09-2013

Copyright © 2012 by MHB Productions

Word Count: 2,459.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, February 09, 2013 by Chef James “Jimmy” Hall



KITCHEN NOBILITY—THE SAUCIER



Kitchen Nobility, Part XXXI: Chef Jimmy Hall shows the World how to make his Excellent Veracruz Sauce, one of the Top Hispanic-inspired Sauces used in Latino Cooking and anything Else requiring a Fiery Flavor!” by Chef James “Jimmy” Hall



811th BLOGPOST AT THE AICP-END!

 

 

Bakersfield, CA, 02-09-2013 S: I received notice from Stinkbug that the Gay Agenda has sent us so many critical cards, letters, emails, comments, and even death threats over my commentary of the past couple of days.  He asked me to please make things right with our Gay “brothers and sisters” so they do not come out to Oildale, California, where we have our corporate offices and either burn it down or sexually assault the staff.  I am sorry, I had no idea that my comments were so incendiary yet is that not what the First Amendment guarantees us?  One man’s hate speech is another man’s ideas and if it is okay for the GLBT community to threaten us with firebombing, rape, and destruction, why is it not okay for me to comment on the sinfulness I see going on around us in the world?  Everyone knows that in 2012, or so I recall, that Iranian dictator Mahmoud Ahmadinejad was asked by a CNN reporter as to whether or not they had Gays in Iran?  He said that they did not “know that phenomena but that if the reporter knew where one lived, please tell the wily President where he or she lived?” Why would he ask a question like that if he did not have an evil intent in his heart and yet, the liberal agenda in the United States seems to love dictators, strongmen, and thugs who would string them up in a minute, a noose around each one’s neck, and then throw the lever sending them to their doom?  All I am saying is that this country is extremely lenient and that we allow people to be who and what they will be and that other nations in the world would not be so accepting.   The problem is, however, if that I say something that offends the immoral living in this country in relative safety; they want to take my right to speak away from me, something which I find to be horribly wrong.  If the liberals can say what they want, then so can the conservatives and that, my friends, is how it is.  God willing, I have the opportunity to speak and if you want to take away my rights to exercise the First Amendment then you, my friends, are asking for trouble.  

I do believe that at some point, President Obama—whether through executive orders or through his Senate, henchmen will do their best to silence the outspoken in this nation.  A year or more ago when the punks and useful idiots were occupying Wall Street and other big cities of the nation, they were acting as defacto street thug’s ala the S.A. of Nazi Germany.  No one could say anything against them, the media held them up as its darlings, and they were made to appear to be normal while the Tea Party Patriots were made to look like racists, sexists, bigots, and gun-toting fools.  We have crossed a line in this country that to me appears like one we will never return to and the Ninety-Nine Percenters are the ones who feel that they have the power now and can do whatever they wish to do.  Times are indeed changing and not for the good and I am telling you that at some point, if we do not regain control of the nation, between the illegals flooding the nation and the far left lunatics, the nation is going to be lost and lost for good.  That is how it is; at least that is how I see it.

There, take it or leave it, I have not meant to hurt the feelings of the less-able to cope with the rigors of life but at the same time, I also believe that TWO-THOUSAND YEARS OF RECORDED HUMAN HISTORY         cannot be undone just because the liberal members of society want it to be.  While this country may not be perfect, we at least do not put to death those who are different than us morally although in the case of drug dealers and child molesters, we should.  We tolerate the different people of society and have come a long ways, longer than most in the course of our nation. However, just because we tolerate the different in society does NOT mean that we have to let them takeover society and to transform it into something it is not.  We must respect the homosexuals but let’s face it, they are immoral and they do NOT have the right to make us like them.  They cannot make our children into homosexuals if the children do not want to be that way nor can they or should they be able to teach grade schoolers about the GLBT agenda.  Let them begin the maturation process by entering puberty and then teach everyone what it means to be straight, gay, bi-sexual, or whatever else.  Teaching children about sex who have not entered puberty yet is not right, it is wrong and everyone knows that. 

Today, we are making a different spicy Hispanic sauce, Sauce Veracruz, something akin to Spanish Sauce and something different, too.  We have many different sauces for many different things and that is why we call this segment “Kitchen Nobility—the Saucier,” because the sauce-master was once the master of the kitchen.  Like the Wine Steward or the sommelier, the saucier is the most-educated member of the kitchen staff as he or she always was the one who created hundreds of sauces for whatever dishes the Chef put on his or her menu.  If you are ready, let’s go:

(#0321) VERACRUZ SAUCE—INSTITUTIONAL SIZE

 

Veracruz Sauce is a spectacular sauce for restaurants specializing in Hispanic and Latino-inspired dishes and whats more, you can use it in standard American coffee shop cooking as well.  Substitute in place of Spanish Sauce or in spicy Mexican soups, it is versatile and helps expand your culinary catalog of exceptional sauces.

Yield:  1 gallon / Mis-en-place: 1-1.5 hours:
 

 

Qty.
Measure
Item
Other
The Tomatoes:
20-30
Medium
Vine-ripened tomatoes, blanched
See Step #1
The Sauce:
.25
Cup
Olive oil
 
1
Quart
Julienned yellow onions
 
1
Quart
Julienned green bell peppers
 
1
Tablespoon
Whole oregano
 
3
Tablespoons
Minced fresh garlic
 
.25
Cup
Spanish paprika
 
1
Gallon
Crushed tomatoes (from above)
 
1-1/3
Tablespoons
Green peppercorns with juice
 
1-1/3
Tablespoons
Capers with juice
 
1
Tablespoon
Sea salt
 
1.5
Teaspoons
White pepper
 
4
Each
Bay leaves
 
1
Quart
Tomato ketchup
 
2
Cups
Flambéed sherry
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! Select the best vine-ripened tomatoes you have, wash them, dry them, and then remove the cores with a coring instrument.  Slice an “X” into each with a sharp paring knife and set aside.   Meanwhile, heat your vegetable steamer to full boil and place salt in the water.  Have a large pot of ice water—with ice in it!—ready in the kitchen.

2.     When the water is going full steam, place the tomatoes into the basket or on a perforated pan and place them into the midst of the steam.  Steam the tomatoes for about 3-4 minutes; just until they feel SLIGHTLY SOFT BUT NOT TOTALLY MUSHY!  As soon as they are ready, remove them from the basket and plunge them immediately into the ice water.  Leave them there until they are thoroughly chilled.


3.     Remove the tomatoes from the ice water and begin peeling the skins away from the “X.”  When you have removed the skins, place the tomatoes upon a cooling rack—cored sides-down!—so they can drain out for a few minutes; leave them there while you proceed to the rest of the recipe.


4.     Place a heavy-bottomed saucepot atop a medium-low flame and add the olive oil.  Add the vegetables and the rest of the ingredients stopping at the catsup and sherry and holding back on the tomatoes for now.  Sauté the veggies with the herbs and spices until the air is aromatic and the onions and bells are tender. 

5.     As you do that, take the steamed tomatoes and begin crushing them by hand.  Do this procedure in a bowl so that you capture the natural juices.  When you have done this, transfer this mixture into the pot and continue cooking it over medium-low heat until you combine and homogenize the mixture.  Let it reduce for 20-30 minutes and then thicken it with the tomato catsup.  Flame the sherry over a medium-high flame until half-reduced then pour it into the sauce, stirring well. 

6.     When you have reduced the sauce by about one-quarter to one-third, pull it from the stove removing whatever amount you immediately need.  Pour it into shallow pans no higher than two inches placed atop cooling racks.  Stir the sauce occasionally; permitting heat to exit, and then when it is cooler than 45°F, transfer it into the refrigerator for final cooling. 

7.     When the sauce is below 40°F, transfer it into sanitized airtight containers equipped with tight-fitting lids.  Label, date, and refrigerate and use within 3-4 days at most; after that, use it in soups, in entrees ranging from meatloaf to stuffed bell peppers, or in Hispanic dishes for which it obviously is intended.  After four days, dump it out and start anew.

Sauce Veracruz is an important addition to any culinary handbook for use in a wide variety of dishes.  One can always use canned whole tomatoes crushed by hand if one has them in abundance or not enough fresh vine-ripened tomatoes on hand.  The idea is that in modern times, chefs and cooks are so used to using canned items that they forget how to utilize fresh items they have in abundance and need to use.  This sauce is the perfect outlet for that need!

---------------------------------------------------------------------------------
 
WAKA/JAWAKA

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.
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ROXY AND ELSEWHERE
 

          I hope you all accept my apology regarding my opinions but let’s face it, if we are Americans, we must be able to have a discourse in which, and we can share ideas.  Not everyone is going to agree with one another and that is the way it is but when one side wants to CONTROL the conversation, then it is one-sided and incorrect.  Yet, that is what the FAR LEFT wishes to do and that is not right and furthermore, you folks following Saul Alinsky’s teachings know it’s not right.  That is why the right-of-the-aisle is not going to take it anymore, we are not going to let you tell us what we can and cannot say, this is NOT Canada yet and if it were, you would have to silence your verbal assaults, too.  I will see you tomorrow!                                                                   
ONE SIZE FITS ALL
 

Anyhow, 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 Frank Zappa and the Mothers of Invention 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!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

Thank you!

Jimmy Hall

James Hall

Cook III, CWC, ACF, CA273 Santa Barbara ACF chapter and HI033 Maui Chef’s and Cook’s Association

______________________________________________________________________
This is I as a chef during the 1980's when we took a group photograph for a Chefs de Cuisine yearbook. At the time, I was working at a hotel in Bakersfield, CA, down on Union Avenue. It was still somewhat nice and the area was still the original "restaurant row" of the city. Now, I am 67 years old and work over in Santa Barbara, CA, as a food and beverage director for a fine-dining country club.

Chef James “Jimmy” Hall writes from Santa Barbara, CA.

---30---

The END Commentary for Saturday, February 09, 2013 by Chef James “Jimmy” Hall

 

 

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 James “Jimmy” Hall wrote this original essay.

 

Recipe created by Chef James “Jimmy” Hall on October 13, 1981 in Santa Barbara, California.

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Beverly Carrick Original Paintings Price List:

 

  1. Size 36” x 72”…………………………………………………………. $18,000.00.
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  3. Size 36” x 48”…………………………………………………………. $11,500.00.
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