Popular Posts

Monday, February 28, 2011

“Special Menus Index, Part V: Chef Brian continues his Easter 2011 Breakfast Menu with the Fifth Installment being about a Multitude of Different Omelet Fillings!” by Chef Brian Craig Carrick

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

Today, we begin presenting albums to you by Ten Years After, the acclaimed British blues band fronted by the amazing and absolutely stunning guitarist, Alvin Lee.  Together with drummer Rick Lee, keyboardist Chick Churchill, and bassist Leo Lyons, they rocked the world of rock throughout the 1960s-1970s and have returned in later years.  This, their first album, the self-titled, “Ten Years After,” is available for purchase at Amazon.com! Use the handy link posted above, go there NOW, and buy it—you will not regret it!           





COUNTDOWN TO THE END OF THE MAYAN CALENDAR

 

 
Here is the countdown to December 21, 2012: from today, we have 651 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!

 

 
 
STINKBUG 2011
 
 

 



Chef Brian Craig Carrick

END Commentary 03-01-2011

Copyright © 2011 by MHB Productions

Word Count: 1,789.

 

AMERICAN INSTITUTE OF CULINARY POLITICS
 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, March 01, 2011 Chef Brian Craig Carrick

 

 

 

 

 

SPECIAL MENUS INDEX, PART V

 

Special Menus Index, Part V: Chef Brian continues his Easter 2011 Breakfast Menu with the Fifth Installment being about a Multitude of Different Omelet Fillings! by Chef Brian Craig Carrick

 
 

 

Bakersfield, CA, 03-01-2011 T: We are continuing on today with a list of popular omelet fillings but before we get started, let me say a quick word about omelets and ovens.  The oven comes in handy when using a large filling or lots of cheese to warm and melt; temperatures between 350°- and-375°F are perfect.  The trick is to keep the omelet in the oven long enough to ensure a hot filling and melted cheese but not to overbake.  If you do, your omelet will go from puffy to unattractively flat.  In addition, the eggs will toughen up and become chewy.  The ideal way, when using a thick filling such as chili or seafood Newburg, is to have the omelet hot to start with so that only the cheese needs be melted. 

You can also heat your omelet fillings by using your oven's broiler, a regular oven, or even a salamander overhead oven.  Preheat your oven’s broiler and after filling the omelet, place the skillet six to eight inches under the heat source.  The broiler cooks the inside and melts the cheese almost immediately.  It will also make your omelet puff up alarmingly.  As soon as inflated, remove it quickly from the heat, fold in half and serve.  If desired, garnish top with a little of the filling or minced parsley.  The only thing bad about the broiler is that it works very fast—if you do not keep your eyes on it every second, you will end up with a charred mess of eggs and possibly a damaged pan.  Beware!

If you are planning to have company for brunch, make omelets of choice but make them as lightly cooked as possible.  Place omelets on a sheet pan and refrigerate.  A half hour before serving, place inside a preheated 350°F oven and bake until done.  Transfer to serving plates, garnish, and serve. This is an excellent way to do things ahead and is the way professionals handle large omelet parties.  You do NOT think that we have the ability to cook 100 omelets to order, do you? Okay, let us continue with our fillings:
1.     Ortega pepper and Jack Cheese: Forever a Sunday brunch and truckstop favorite (though I Do not see the correlation), canned Ortega chilis and grated Monterey jack cheese make an exceptional omelet, especially when highlighted with a little salsa.  Both peppers and cheese should be added after the second flip and then after folding, place omelet on a sheet pan and insert into a preheated 375°F oven for 4-5 minutes or until cheese has completely melted.  Just before serving, spoon hot salsa of your choice across the top or make some of your own.
2.     Chili con carne: Here is another trucker’s delight that is popular with many.  After the second flip, fill inside of omelet with either Vladimir’s chili recipe (ran in this blog 01-02 to 01-03-2010) or with one of your own or one from a grocery store. If desired, you may add grated sharp cheese and salsa as well.  Finish in the oven and top with more chili con carne and cheese, too.
3.     Sausage or bacon and green onion: Cook either link sausage well done or bacon crisp and drain grease.  Chop and combine with a healthy measure of minced green onion and after the second flip, add the filling to the omelet and fold.  No oven is necessary here and all you need to do is to garnish the omelet with a little bit more of the filling and cheese, if desired.
4.     Melting pot: This is a filling prepared with crisped, minced bacon, diced tomatoes, chives, and cheddar cheese. After second toss, add the filling to the omelet. I remember working at William Flagg’s restaurant on the Grapevine exit on the I-5 freeway south of Bakersfield in 1978 and we sold so many of these omelets that I was practically crying on the cook’s line. Some things are better left unspoken and this is one of them but I can assure you that this was the numero uno, primo omelet of any that I have ever served in my entire life!
5.     Fresh spinach: Soak and rinse leaf spinach of all soil and grit and remove stems.  In a sauté pan, dice a little bacon and cook over medium heat until some fat has rendered and bacon is cooked to medium-doneness.  Add some minced yellow onion and if desired, some mushrooms. Finally add some whole spinach leaves and sauté until tender, stirring frequently.  Season to taste with salt, black pepper, dry mustard and a dash of nutmeg.  Flavor with a little apple cider vinegar and when tender, drain spinach of all liquid and set aside, keeping warm. Note—it takes a fair amount of cleaned spinach to make a small amount of filling so figure two-to-three omelets out of one bunch of spinach.  Fill after the second toss and garnish with remainder after folding.  If you desire something a little bit different, add a little heavy cream to the spinach while cooking for creamed spinach.
6.     California omelet: Combine chopped, crisped bacon with diced avocado and sliced black olives and follow standard preparation.
7.     Hawaiian omelet: Combine minced ham with minced pineapple, green and yellow onions, and assorted bell peppers.  Precook ingredients as for Denver or Western omelets (see yesterday’s blog post) and garnish with a grilled, canned pineapple slice or ring for good measure.
8.     Ham and asparagus: Using fresh asparagus tips, sauté them and minced ham in oil or butter and add heavy cream and cook until tightened or utilize a simple béchamel white sauce.  Prepare omelet in standard way and be sure to garnish the top with some of the filling. Par-cook asparagus ahead of sauté if desired to speed things up.
9.     Reuben omelet: Here is a strange filling that is gone well at the Brennerville Country Club in the past.  Sautee minced corn beef with a sauerkraut and after the second toss of the omelet, add filling along with grated Swiss cheese and Thousand Island dressing. Finish underneath the oven broiler, fold and serve. Strange but good!
10. Leftover Creole or Seafood Newburg omelet: These sorts of dishes make excellent omelet fillings for Sunday country club brunches and are good ways to use leftovers.  Other than following the standard method, make sure that the fillings are warm and ready to go and finish off underneath the oven broiler. Serve with more of the filling on top and sprinkle with a little paprika and freshly minced parsley.
11. Meatloaf: Laugh all you like but crumbled up, leftover meatloaf that has been heated up is marvelous when utilized as a filling. The whole idea is to use leftovers as profitably as possible and that is what it is all about—saving and making money. Virtually anything you have on hand is something that an omelet will lovingly hold so never, I repeat never toss something out that you don’t think you can use in an omelet!
Okay, now that you have armed yourselves with this assortment of omelet fillings, it is time to enter the kitchen, crack some eggs, and get those egg pans busy!  There is a certain amount of pride in being a top egg man and unbelievably, I have seen the best flipping two egg pans in each of two hands at the same time!  It is important when one is a breakfast short order cook or an omelet chef that you can do it quickly, efficiently, and effortlessly (not to mention cleanly, too, not spattering your fellow chefs or your guests!)

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

PLEASE BUY THE ALBUMS WE ADVERTISE AT AMAZON.COM!

YOU SHOULD HAVE BEEN THERE

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.

STEEL

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.

TOO MUCH OF A GOOD THING

Tomorrow, we will do some poached egg recipes such as Eggs Ranchero, Benedict, Vienna, and Sardu.  Then we will look at some specialty scrambles before continuing with all sorts of brunch and breakfast cookery. Remember this is a comprehensive assortment of breakfast foods for all times and it is important that you do not miss a single installment! As breakfast is the most important meal of the day, so should it be the most creative. I love breakfast, 24/7 and you can bet that the majority of my daily caloric intake is based on what I eat for breakfast! Brunch is a spectacular spinoff that allows one to eat foods from the entire day at one sitting AND consumes alcoholic beverages with no guilt or remorse and when it comes to drinking, what else could be better? See you tomorrow!   

TEN YEARS AFTER

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 SAVOY BROWN or Ten Years After 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, my friends!

Brian Carrick

Brian Carrick

American Culinary Federation, Inc., Retired Member
This is me in 1985 at a Chefs de Cuisine of Greater Bakersfield dinner in Bakersfield, CA, at one of our participating member's foodservice establishments. I began my culinary career in 1969 bussing tables at age 12 and became a cook's apprentice in 1973 at age 17. I have worked all over California, Hawaii, Washington State, and even a short time in Arizona.  I am retired now due to multiple disabilities.  I presently live in Bakersfield, CA, with my lovely new wife, the Lady Linda.

Chef Brian Craig Carrick writes from Bakersfield, CA.

 





---30---

The END Commentary for Tuesday, March 01, 2011 by Chef Brian Craig Carrick

 

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:

 

Recipes created by Chef Brian Craig Carrick in the 1970s in Bakersfield, CA.

Carrick, Brian.  “Eggs should be checked for Freshness before Preparation.” The Bakersfield Californian.  11 May 1989: C6.

 

 

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

read the elemental news of the day for the best news, political commentary, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

THIS WEEK:
♂TODAY: CHEF BRIAN CARRICK
TOMORROW: CHEF GOLDIE “GOLDFISH” MCNAMARA♀
 
STINKBUG AT THE COUNTDOWN TO THE END DAYS
 
This is -#1289, an original 16” x 20” oil painting by Beverly Carrick entitled, “A Magical Journey." 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!

Balloons

 

 

 

 

 

 

 

 

 

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 © 02-27-2011, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Brian Carrick, Breakfast Spectacular, Breakfast Foods, Egg Dishes, Ten Years After, Eggs and Omelets, Scrambles, Breakfast Specialties, Morning Meals, Easter Sunday, Delicious Foods, Special Menus,

 

 

Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.

 

 
NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR "A.M." KNZR AM 1560 RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW AND WANT YOU TO SUPPORT THEM, TOO! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!

 

 

 

 

CHEF BRIAN CARRICK
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

 

 

Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!

 

 

BUY “TEN YEARS AFTER’” BY Ten Years After AT AMAZON.COM NOW!

 

 

 

The Chef’s Culinary Nightmare: the end is indeed coming soon so beware of December 21, 2012!

 

In 2012, whom would you choose to be the next President of the United States?

 

President Barack Obama

 

OR

 

Governor Nikki Haley of South Carolina?

 

 

Advertisements:

 

 

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

 

No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!