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Saturday, March 5, 2011

“Special Menus Index, Part X: Look who’s Back: Chef Goldie “Goldfish” McNamara returns to the AICP-END and picks up where Chef Carrick left off—Part Ten of the Easter Holiday Brunch Menu and Chicken-and-Shellfish Tetrazzini!” by Chef Goldie “Goldfish” McNamara

 
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Today’s Ten Years After album is their sixth album, “Cricklewood Green,” which came out in 1970.  Most fans agree that this album was the band’s ultimate best as it marked a transition between what they would become and hence from whence they came.  The album rocks from start to finish and is a definitive must for all serious collectors of the era.  Buy it now by using the handy-dandy link posted above, go 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 646 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 Goldie “Goldfish” McNamara

END Commentary 03-06-2011

Copyright © 2011 by MHB Productions

Word Count: 2,783.

 

AMERICAN INSTITUTE OF CULINARY POLITICS
 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, March 06, 2011 Chef Goldie “Goldfish” McNamara

 

 

 

 




SPECIAL MENUS INDEX, PART X

 

Special Menus Index, Part X: Look who’s Back: Chef Goldie “Goldfish” McNamara returns to the AICP-END and picks up where Chef Carrick left off—Part Ten of the Easter Holiday Brunch Menu and Chicken-and-Shellfish Tetrazzini! by Chef Goldie “Goldfish” McNamara

 

 


Bakersfield, CA, 03-06-2011 Su: Good morning on this fabulous Sunday in early March, I am not sure as to how many of you remember me from the earlier version of the Elemental News of the Day, the one at Choseit.com so let me reintroduce myself to you.  I am Goldie “Goldfish” McNamara, a well-known chef; I used to write for Stinkbug in the old days when what we did was to voice our political opinions as the main thing; however, our critics roundly criticized us for doing so.  Most of us are conservatives whereas a few are liberals and when the federal government gained the ability to take control of the Internet in “times of emergency,” our blog was on the select list of those they would shut down in a “trial run.”  Therefore, we do have a minor distinction in the annals of blogging, we were among the ones no one read and which, the government decided to see if they could shut us down which, unfortunately, they did.   
 
I began my culinary career here in Bakersfield and this is where I met Stinkbug in the early 1970s working on Union Avenue.  Now some would say, “when a woman says she worked on Union Avenue in Bakersfield, that she must have been a streetwalker” as that is the only women working on that infamous street.  I must say, however, that I began my career pretty much in the manner Stinky did as I bussed tables across the street from him at the Royale Palms, over at the famed Black Angus, the home of the stainless steel dance floor.   The chef there, Howard, gave me an opportunity to enter the kitchen but I should have known better, the old man wanted to get his hands up underneath my skirt.  I slapped him, they fired me at the tender age of 18, and so I went down the road to the well-known Maisson Jaussaud’s where Chef Callahan, Chef Vince Berbegonia, and Chef Sanchez worked and they gave me an opportunity without first having to go to bed with any of them. 
 
Back in the day, it was not an easy thing working in the kitchen as most restaurant workers considered it the exclusive domain of men.  Men ruled the kitchen and if it was a “back of the house operation,” then the kitchen ruled the front of the house, too.  In a “front of the house operation,” the floor ran the kitchen and generally one found pussy-whipped chefs, older female cooks who once had been foodservers but could no longer hoist a tray or make tips, and of course, gays.  I chose to work in the “back of the house” operation and so they trained me to be a chef because they needed someone to scrub potatoes and I wanted the job. 
 
I remained in Bakersfield into the late 1980s when I crossed paths with Stinkbug working a part-time gig at the Stockdale Country Club while working full-time at the Pantry Restaurant on Ming Avenue.  Then, I had the opportunity to move to Phoenix, Arizona, because I married a wonderful man named Henry Bustamante, a man who worked for the S.E. Rykoff Company, the foodservice supply company that one finds throughout the United States.  He is a great man and to this day, we are still married and that is unusual in this business, to be sure.   In 1995, we moved to Houston, Texas, because of his job, and then in 1998, we moved to—of all places—Merced, California.  There, I had a great job working as an executive chef until 2004 when he retired due to disability and I had the opportunity to return home to Bakersfield with my hubby in tow.  We bought a home up on Christmas Tree Lane and I work as an executive chef at one of the plush hotels along Rosedale Highway.  (It is standard that none of us says WHERE we work while writing for the AICP-END and that we generally alter our names.  The reason for this is that sometimes, we voice opinions not popular with management or owners and do not wish to lose our jobs.  Being a Libertarian Party member who votes Republican due to the weakness of the party, you can understand why we do this currently of Obamaism).
 
Anyhow, now that we are officially introduced, let me commence my blogpost for today, the first one—YEAH!—at the new blog by picking up from Chef Carrick.  He is the only one using his name because it is his name on the legal papers and everyone who wishes can find that information quite easily.  Other than that, we are all like the Lone Ranger, keep our identities to ourselves and use old photos of ourselves.  I was saying, however, that we are continuing with the Easter Holiday Menu series and this is what I have in store for you today: the official menu for Easter Brunch 2011:
 
I am going to present our actual menu and give you the first of our brunch dishes that we have designed to incorporate the luncheon aspect of brunch with our breakfast menu. Now that we have our egg preparations down, it’s time we took a look at a brunch menu that’s designed to feed about 12 guests.  Included will be one familiar item while the rest will all be new recipes.  Our menu is designed to offer your guests a wide range of choices, which is what brunch is all about—the lazy crossroads between late breakfast and lunch, and early afternoon dinner where any-and-everything goes.  We will serve our brunch buffer from either chafing or casserole dishes, whichever is the most convenient for you.  Since its buffet style, we won’t be preparing the normal, large amounts of food because of the variety being offered. I will provide you with tips and hints along the way regarding each item mentioned.
 
SUNDAY MORNING BRUNCH MENU

To feed twelve people

Huevos Rancheros with corn tortillas[i]

Chicken-and-Shellfish Tetrazzini

Buttermilk Pancakes with Choice of Syrups

Waffles with Orange Butter

Link and Patty Sausage, Bacon, and Ham

O’Brien-style Hashed Brown Potatoes

Applesauce Muffins or Biscuits with Honey Butter

Fresh Fruit Platter

Fresh Juices

“Club-style Apple Strudel”[ii]

Huevos Rancheros
For brunch, all we’ll do is to make ONE egg for our guests since we are offering so much food and also because most of the guests may not choose any eggs at all.  I would suggest that you make portions using the following ratio: 1.5/1.  Make one-and-a-half portions times each guest and in this way, you generally have enough food and little-or-no-leftovers.  The day before brunch, prepare the sauce, reheat it prior to serving by about 20 minutes, and keep it warm.  Poach the eggs, warm, and keep warm the tortillas. This is where a chafing dish can be handy and if you don’t have any, I would suggest going out and buying a few at the local restaurant supply house. 
Chicken-and-Shellfish Tetrazzini:

This is a quick and easy dish to prepare and one that generally goes over well on any brunch because it satisfies each appetite from finicky-to-hearty.

(#1741) CHICKEN-AND-SHELLFISH TETRAZZINI

 


Having worked in hotels since I was a young person and having then apprenticed at an early age to be a chef, I learned all of the dishes that one once found on holiday brunch menus and the sort and this one, Chicken-and-Shellfish Tetrazzini, hales from an earlier and yet a wonderful time when we still continued the old ways.  This dish is a delicious combination of seafood, shellfish, and chicken, somewhat in the Italian tradition and then again, not, seeming more like something one might find in France.  A great brunch dish no matter the time or place, keep this recipe in your books as it is a great way to utilize a wide variety of things of which there may not be enough but when combined together and presented with a flair, gives you an entirely new opportunity for making a nice profit.
Yield:  about 12 servings / Mis-en-place: 45-60 minutes:
 

 

Qty.
Measure
Item
Other
The Openers:
1
Pound
Anthony’s or American Beauty-brand spaghetti pasta
4
Quarts
Boiling water
 
1
Tablespoon
Kosher salt
 
1
Tablespoon
Olive oil
 
1
Pound
Chicken breast meat, skinned and cubed
 
6
Cups
Water (have additional water ready if you need it)
1
Each
Mirepoix*
 
1
Pound
Uncooked peeled and deveined 14-16 shrimp, tails removed
.5
Pound
Bay scallops
 
4
Cups
Water
 
1
Each
Mirepoix*
 
1
Cup
Diced green bell peppers, seeded, de-ribbed
 
1
Cup
Diced celery
 
.5
Cup
Diced red bell peppers, seeded, de-ribbed
 
1.5
Cups
Diced yellow onions
 
6
Cups
Water
 
The Sauce:
1.5
Cups
Chicken broth
 
1.5
Cups
Shellfish broth
 
1
Cup
Vegetable broth
 
1
Cup
Half-and-half
 
6
Tablespoons
Melted butter
 
8
Tablespoons
All-purpose flour
 
.5
Cup
Sauterne
 
2
Teaspoons
Kosher salt
 
1.5
Teaspoons
Minced garlic
 
1.5
Teaspoons
Freshly-minced parsley flakes
 
.5
Teaspoon
White pepper
 
.5
Teaspoon
Oregano
 
.25
Teaspoon
Thyme
 
.25
Teaspoon
Marjoram
 
2
Teaspoons
Tabasco sauce
 
.5
Cup
Parmesan cheese
 
Paprika and minced parsley
 

 


Method:
1.     Mis-en-place: have everything ready with which to work! Timesaver: Prepare your tetrazzini a day ahead of brunch so all you have to do is to heat it up.  Bring the first measure of water to boil and add first measure of salt and vegetable oil and as soon as it is, add the spaghetti and cook it. As you cook it for 8-10 minutes, frequently stir it with a kitchen fork in order to separate the strands.  Cook al dente and test by eating a strand. As soon as you have cooked your pasta, drain and rinse it underneath cold running water and then cool as quickly as possible—then, set aside.
2.     *Mirepoix: using carrot peels, celery tips and ends, and onions, use your scrap vegetables and as you collect them, divide into two equal piles.  Add a few cloves of garlic and a few whole cloves and bay leaves and then wrap up each pile in cheesecloth. Use this in boiling water to add flavor to the broth as you cook meats and shellfish; then, when you are done, lift it from out of the pot with the tines of a kitchen fork and then discard it.  Have the vegetables prepared as directed so that your mis-en-place will be complete and everything will be ready to work with.
3.     Bring the six cups of water under the chicken to a simmer, add the mirepoix and the chicken, and cook until done. As soon as it is, drain and reserve the liquid and plunge the chicken meat into an ice bath to cool it down quickly.  Do the same thing for the shellfish and for the vegetables including reserving the liquid and chilling the meats/seafood. When cool, drain the water and place the meat on towels to dry off.  Preheat oven to 375°F.
4.     Under “Tetrazzini Sauce,” combine the broth and cream together in a saucepot and place over medium-high heat.  In another pot, combine the flour and butter together to form a roux and cook it for 2-3 minutes over medium heat stirring frequently.  When the liquid in the first pot is at a boil, gradually begin whisking it into the roux and continue adding and whisking until you have formed your sauce and it is smooth and velvety to both the touch and to the eye. 
5.     Bring to a boil; keep there for one minute stirring frequently, then lower to a simmer, and keep there for 10-15 minutes, stirring occasionally.  During this time, add the seasonings and readjust if necessary and as you do this, combine the chicken meat, the seafood, and the vegetables in a large bowl and heat in the microwave oven for 3-4 minutes or until hot.  Then, cover the meats/vegetables with the sauce, stir to combine, and scoop out into a casserole or chafing dish and sprinkle with the cheese, paprika, and the parsley flakes.  Place inside your oven on the middle rack and bake 1-1.25 hours  and when time is close to up, check it with a stem thermometer inserted into the middle and when it reads 165°F, it’s done and is ready to serve
This mishmash of foods has always been one that folks generally find on holiday brunch menus at hotels, country clubs, and the like.  Whether or not northern Italian cuisine with heavy white sauce is your bag or not, this is a pretty good dish that both the customers enjoy and chefs’ love as it allows the latter to feed the former all sorts of scrap material they need to move.  For the guests, it is generally quite popular, as most of them have no knowledge of what the chef is doing here, which makes it a doggone good moneymaker.

NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:

Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders!

 

PLEASE BUY ALL OF THE ALBUMS WE ADVERTISE AT AMAZON.COM!
UNDEAD
BBC SESSIONS 1968-1969

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.
STONEDHENGE

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.
SSSSH!

Please patronize our advertisers, primarily Google and the wonderful artist, Beverly Carrick, someone whom I just love and adore.  Beverly is probably the nation’s greatest art treasure, someone who has been both beneficial and also a family member of Chef Brian.  I urge you to visit her Website at beverlycarrick.com and buy a painting for someone you love for Easter or any other holiday upcoming this year or any other year for that matter.  God bless you for doing so, we need you to support our advertisers and also to buy the many fine musical albums we offer every single day!    
CRICKLEWOOD GREEN

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 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!

Goldfish

Goldie “Goldfish” McNamara

Cook IV Institutional Chef, CWC, ACF Chefs’ Association of the San Joaquin Valley CA123
This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. In the 1980’s, it was the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24. I’ve had the privilege of working in Texas, Arizona, and elsewhere in California but have always returned home to Bakersfield.  Currently, I am at one of the five country clubs.

Chef Goldie “Goldfish” McNamara writes from Bakersfield, CA.



---30---

The END Commentary for Sunday, March 06, 2011 by Chef Goldie “Goldfish” McNamara

 

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 Goldie “Goldfish” McNamara on April 23, 1970 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!

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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 GOLDIE “GOLDFISH” MCNAMARA
NEXT WEEK: CHEF BRIAN CARRICK♂
 

STINKBUG AT THE COUNTDOWN TO THE END DAYS
 
This is -#1329, an original 24” x 36” oil painting by Beverly Carrick entitled, “Yucca Canyon." 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!

2007-09-01

 


 

 

 

 

 

 

 

 

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 © 03-04-2011, 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.

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Tags:

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CHEF GOLDIE “GOLDFISH” MCNAMARA 
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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 “CRICKLEWOOD GREEN’” 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

 

Donald Trump?

 
 

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SNEAKERS/ROCKFIELD SESSIONS

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SLOW DEATH



[i] See 03-10-2010 for Huevos Rancheros and other poached egg specialties at http://www.timesurl.at/8d4b6e. You will find other poached egg specialties in that blog and the next day’s.  
[ii] See the blog posts of January 07 and 08, 2010 for information on strudel and note that we post a day in advance. The addresses for these two blogs are: http://www.timesurl.at/c1a512 (01-07-2010) and http://www.timesurl.at/fa7af5 (01-08-2010).
 
 

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