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Thursday, March 3, 2011

“Special Menus Index, Part VIII: Today’s Breakfast Topic is the First Part of Famous and Great Egg Scrambles, the Crème de la Crème of Chef Carrick’s Repertoire!” by Chef Brian Craig Carrick

 
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Today’s Ten Years After album is their fourth album, “Stonedhenge,” which the band released in 1969.  This was probably the band’s weakest effort to date yet, it still had songs the fans loved.  For that reason alone, it is important that one listen to a band’s music in the order in which, it originally was recorded and this one is a definite must-have for any collector of the band! 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 648 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 03-04-2011

Copyright © 2011 by MHB Productions

Word Count: 2,135.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, March 04, 2011 Chef Brian Craig Carrick

 

 

 

 

 

SPECIAL MENUS INDEX, PART VIII

 

Special Menus Index, Part VIII: Today’s Breakfast Topic is the First Part of Famous and Great Egg Scrambles, the Crème de la Crème of Chef Carrick’s Repertoire! by Chef Brian Craig Carrick

 
 

 

Bakersfield, CA, 03-04-2011 F: Good morning and welcome to the Friday edition of the American Institute of Culinary Politics-Elemental News of the Day blogsite with still another continuation in our Special Easter Holiday Brunch Menu!  This makes Part Eight and this one is on how to make the so-called “scramble” that one finds on virtually every breakfast menu whether it be at Denny’s or at your favorite country club, fine-dining restaurant, or grand hotel.  What is a ‘scramble?”—I will tell you!

In recent years, “scrambles” have become the rage when we were doing them back at the Brennerville Country Club in the 1980s.  A scramble is sort of like a big omelet in which everything is scrambled up and cooked in a skillet and then finished off under the overhead broiler or as we call in it the professional foodservice business, the Salamander oven. Scrambles are popular and if done right, they are not only a joy to look at but to eat. I remember working in Washington State back in the 1990s and virtually every restaurant that served breakfast served big, plate-sized 3-egg scrambles in which we combined everything from the proverbial kitchen sink and slapped it out of the cook's line window.  The people loved them and I perfected my techniques at both Arnie’s Restaurants and Teddy’s on Whidbey (Island).  Later, I moved on the Useless Bay Golf and Country Club and we had some superb specimens there, too. As breakfast is my number one meal, I loved each one of them! Let us begin:

(#1735) BEAR MOUNTAIN SCRAMBLE

 

During the 1990s, “scrambles” became the craze in breakfast restaurants as chefs like everyone else sought new items to serve.  Instead of combing everything together in an omelet, they cooked everything in their larger egg skillets, plopped it underneath the overhead broiler, and sent it out smack dab in the center of the plate with fried potatoes.  The Bear Mountain Scramble is a fine assortment of delicious ingredients and both looks and smells wonderful upon presenting it to the guest.  This is a very popular item, by far one of the top sellers in the restaurants in which, I have worked and you definitely are going to love this one!
Yield:  One serving / Mis-en-place: 20 minutes:
 

 

Qty.
Measure
Item
Other
3
Large
Eggs
 
1
Tablespoon
Vegetable oil
 
1
Ounce
Diced Jimmy Dean regular sausage, cooked
 
1
Ounce
Diced tavern ham, cooked
 
1
Ounce
Diced green bell peppers, blanched
 
1
Ounce
Diced red bell peppers, blanched
 
1
Ounce
Diced orange bell peppers, blanched
 
1
Ounce
Diced yellow bell peppers, blanched
 
1
Ounce
Sliced mushrooms, blanched
 
1
Ounce
Shredded cheddar cheese
 
Paprika
 
Freshly minced parsley
 
1
Large
Orange slice
 
1
Sprig
Fresh parsley
Rinsed
1
Serving
Breakfast potatoes
 

 

Method:

1.     Mis-en-place: have everything ready with which to work!
2.     Scramble eggs and push them through a sieve to make them homogenous, as nothing is worse than blotches of egg white. Place an omelet pan over medium heat, spray with PAM or some such other food release spray, and add the oil.  Bring the oil to medium heat and then when it is, add the meats, tossing them until warm, and then follow that with the bell peppers, heating the mixture through and through. Cook for a minute or so stirring frequently. Be sure to season to taste with salt and pepper and then proceed.

3.     Add the eggs and cook, stirring frequently.  Do not let them stick to the sides of the pan and when they begin to thicken, stir them up.  When the scramble has thickened to medium-doneness, top it with the cheese, sprinkle with the paprika and the parsley, and then places the skillet underneath the overhead broiler until you have melted the cheese. When it has melted, pull it out, slide it out onto a dinner plate, accompany with fried potatoes and garnish a slice of orange with a parsley sprig thrust through its center and then, it is ready to serve!
Nowadays, scrambles have become very popular much the same way folks love omelets only the appearance is different whereas the ingredients are much the same.  This is a popular egg item and has always been a good seller and whether you use it for home or professional use, people are going to love it and in turn, love you and your food!

Here’s our next scramble:

(#1736) TILLAMOOK SCRAMBLE

 

Who does not love minced ham and scrambled eggs topped with cheddar cheese—especially top quality cheese such as Tillamook?  This is a great dish, one everyone seems to enjoy more than any other scramble ever placed on any of my breakfast menus nor where or when over the course of my lengthy career.  Use it and your guests are going to go nuts with tasty enjoyment and word of your prowess in the kitchen will spread everywhere.

Yield:  One serving / Mis-en-place: 10 minutes:
 

 

Qty.
Measure
Item
Other
3
Large
Eggs
 
1
Tablespoon
Vegetable oil
 
3
Ounces
Diced Cure 81 ham
 
2
Ounces
Shredded Tillamook cheddar cheese
 
Salt and pepper, to taste
 
Paprika
 
Freshly minced parsley flakes
 
1
Large
Orange slice
 
1
Sprig
Fresh parsley
Rinsed
1
Serving
Breakfast potatoes of choice
 

 

Method:

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

2.     Scramble eggs and push them through a sieve to make them homogenous. Place an omelet pan over medium heat and spray with PAM and add the oil.  Allow it to warm up and when it is, add the meat and toss until warm. Add the eggs and cook, stirring frequently and season to taste with salt and pepper.  Don’t let them stick to the sides of the pan and when they begin to thicken, stir them up.  When they have thickened to medium-doneness, top with the cheese and sprinkle with the paprika and the parsley and place underneath the overhead broiler to melt the cheese. When it has melted, pull it out, slide it out onto a dinner plate, accompany with hashed brown potatoes and garnish (orange slice with a parsley sprig thrust through its center) and then, it’s ready to serve!
This is as simple as simple as it comes and sometimes, simplicity is best!

Here’s our last scramble for today, perhaps the best one:

(#1737) THE ISERNIO SAUSAGE SCRAMBLE

 

One of the best sausage scrambles contained in my breakfast recipes repertoire, the Insernio Sausage Scramble is by far the ultimate best.  Flavorful, aromatic, and beautiful and once it arrives tableside, it lights up the dining room with panache and excellence.  Be sure to include this one on any fine-dining breakfast menu!

Yield:  One serving / Mis-en-place: 20 minutes:
 

 

Qty.
Measure
Item
Other
3
Large
Eggs
 
1
Tablespoon
Vegetable oil
 
3
Ounce
Cooked Insernio sausage
 
.5
Ounce
Blanched mushrooms
 
.5
Ounce
Diced green bell peppers, blanched
 
.5
Ounce
Diced red bell peppers, blanched
 
.5
Ounce
Shredded parmesan cheese
 
Salt and pepper, to taste
 
Paprika
 
Freshly minced parsley flakes
 
1
Large
Orange slice
 
1
Sprig
Fresh parsley
Rinsed
1
Serving
Breakfast potatoes
 

 

Method:

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

2.     Scramble eggs and push them through a sieve to make them homogenous. Place an omelet pan over medium heat and spray with PAM and add the oil.  Allow it to warm up and when it is, add the sausage and toss until warm followed by the bell peppers. Cook for a minute or so stirring frequently. Season with salt and pepper.
3.     Add the eggs and cook, stirring frequently.  Don’t let them stick to the sides of the pan and when they begin to thicken, stir them up.  When they have thickened to medium-doneness, top with the cheese and sprinkle with the paprika and the parsley and place underneath the overhead broiler to melt the cheese. When it has melted, pull it out, slide it out onto a dinner plate, accompany with country-fried potatoes and garnish (orange slice with a parsley sprig) and then, it’s ready to serve!
This is a great one if you can find the sausage.  It comes out of the Northwest but in a pinch, good old Jimmy Dean regular sausage—available everywhere—works in a pinch!
That will do it for today’s edition of the special menus index Easter 2011 Menu.  I hope you are enjoying this wonderful topic as for me, this is what it is all about: great eggs at great brunches, one of the best things any chef can do.  I have worked at numerous country clubs, hotels, you name it, over the course of my illustriously long career and have seen it, done it, and eaten it all.  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!

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TEN YEARS AFTER

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.

UNDEAD

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.

BBC SESSIONS, 1968-1969

Well, that’s going to do it for another day and I didn’t get a chance to finish so that means I will be back for one more day before turning the brunch and breakfast series over to someone else who will continue on with our brunch series which will be done in time for Easter.  We’re hoping that you either work in foodservice OR are a home chef and that our knowledge is interesting and enlightening. We want to help you become the best chef you can on this journey throughout life. There is nothing more fulfilling than being a professional chef and serving with other top-quality chefs and cooks and even currently of financial hardship and fear and trepidation, people somehow are still going out to eat! How they manage to do this in a time of hardship is truly phenomenal but somehow they still manage to eat out and go to the movies! Absolutely amazing, my friends, but more power to you! Well, I’ll see you tomorrow!    
STONEDHENGE

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, 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.

 





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The END Commentary for Friday, March 04, 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.

 

 

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This is -#587, an original 11” x 14” oil painting by Beverly Carrick entitled, “Rocks and Waves.” 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!

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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 Mike Huckabee of Arkansas?

 

 
 

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