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Tuesday, March 1, 2011

“Special Menus Index, Part VI: Chef Carrick continues the Easter Brunch Holiday Menu by beginning his Poached Egg Specialties—simply Delicious!” by Chef Brian Craig Carrick

 
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Today’s Ten Years After album is second album, “Undead,” which the band released in 1968.  This album is a live album featuring the band as it originally styled itself playing the blues in a jazzier style than their cohorts plus an amazing early version of their live classic, “I’m going Home.”  This is definitely an album all aficionados of the rock-and-roll genre are going to want to own so please—take the convenient link posted above to Amazon.com and buy it now: you won’t be disappointed!            





COUNTDOWN TO THE END OF THE MAYAN CALENDAR

 

 
Here is the countdown to December 21, 2012: from today, we have 650 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 03-02-2011

Copyright © 2011 by MHB Productions

Word Count: 2,236.

 

AMERICAN INSTITUTE OF CULINARY POLITICS
 

ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, March 02, 2011 Chef Brian Craig Carrick

 

 

 

 



SPECIAL MENUS INDEX, PART VI

 

Special Menus Index, Part VI: Chef Carrick continues the Easter Brunch Holiday Menu by beginning his Poached Egg Specialties—simply Delicious! by Chef Brian Craig Carrick

 

 

 

Bakersfield, CA, 03-02-2011 W: Yesterday, we finished working with omelets so today, we begin working on poached egg specialties, something every line cook working the breakfast shift must be proficient at doing.  Making poached eggs is a difficult proposition when foodservers slam the cook with flipping eggs to order because one must stop, crack whole eggs into a bowl and drop then drop them into simmering poaching water that is both salted and acidulated.  It is important always to put a few drops of vinegar into the water along with the salt in the same way you would set up water for making Easter eggs as this gives them a much more attractive appearance, something the customers definitely will love. 

In all the years in which, I have been a chef, the earliest ones in which, I was an egg man were highly and probably the most difficult of my profession. Making eggs attractive to the customer’s eye is a thorny thing, especially so when you have fifty or more orders calling for maybe 200 or more eggs hanging in front of you.  The last thing any customer wants to see is sloppy eggs placed down before him or her, especially when it is a special day or holiday and they have family or friends with them.  It is bad enough making beautiful eggs the first time out only to have some irate individual send his or his wife’s eggs back to you because you messed them up; let me tell you, doing something twice—ESPECIALLY EGGS!—is something to be avoided at all costs!

All of the following brunch selections are easy to prepare and that is what we want—elegant but easy, right? Well, brunch dishes should be easy to prepare as no one has the time to devise complicated dishes that are time-consuming and technically difficult to prepare. I remember working brunches at the Brennerville Country Club in Bakersfield, California, in which, 400 people or more would pass through on any given Sunday and which pushed us to the limit. I am sure there are places that see 1,000 or more guests shuffle through who greedily devour everything in sight and the chefs cannot be tied down working on some pain-in-the-ass dish!  There simply isn’t enough time and that’s what we’re going to do today—EASY!

Okay, first up to bat—simplicity!

(#1298) HUEVOS RANCHEROS

 

Most cooks begin their culinary experience working either the graveyard shift or the relief shift where they must be able to make a variety of different foods for coffee shop customers.  Huevos Rancheros is one of the time-honored egg dishes one finds at virtually every fine-dining restaurant, coffee shop, country club, or any place in between, sometimes even in fast food environments.  It is easy to make, a pleasure to eat, and something one will remember for quite awhile afterwards.  Keep this recipe handy as you will use it countless times.
Yield:  Four Servings / Mis-en-place: 45 minutes:
 

 

Qty.
Measure
Item
Other
3
Cups
Canned tomatoes with juice
 
6
Tablespoons
Freshly minced cilantro
 
.5
Cup
Finely minced yellow onions
 
3
Tablespoons
Stemmed, seeded, minced yellow chilis
 
.75
Teaspoon
Kosher salt
 
.25
Teaspoon
White pepper
 
1.5
Teaspoons
Minced garlic
 
1.5
Teaspoons
Oregano
 
1
Teaspoon
Tabasco sauce
 
8
Each
Eggs, poached to preference
 
12
Each
Corn tortillas
 
1
Cup
Grated Monterey Jack cheese
 

 

Method:

1.     Mis-en-place: have everything ready with which to work!
2.     Semi-puree tomatoes with juice with the aid of a food processor but leave semi-chunky—in other words, leave some sign of the tomatoes!
3.     Combine the tomatoes with the next EIGHT ingredients in a small saucepan, place over medium-heat, and bring to and keep at a simmer for about 10 minutes; afterward, lower flame to minimum and keep warm. Continue:
4.     Next, preheat overhead oven broiler while eggs poach to preference. Brown the tortillas lightly on a griddle or over a burner using a low flame and then, when they are hot, wrap them in foil and keep warm. Do not overdo the tortillas; we want them soft!
5.     To serve, fold four tortillas in half and place one each on four dinner plates.  Fold the rest into quarters and place one on each side of the ones folded in half.  Press down to make sure they stay that way should they puff up.
6.     Place two poached eggs atop each folded-in-half-tortilla, cover all with Ranchero Sauce and grated Monterey Jack cheese and then place underneath the overhead broiler just until the cheese has melted, then remove and serve.
7.     Accompany Huevos Rancheros with either hashed browns or fried potatoes flavored with a little chorizo sausage. Garnish each plate with orange wedges or sliced strawberries, sprigs of fresh parsley, and serve. Enjoy!
This is a classic breakfast dish that one finds in practically every part of the nation.  Long beloved as a spicy egg dish, this is Mexican cuisine at its best!
Next is a time-honored classic with which, I am sure all of you are familiar (or should be):

(#1299) POACHED EGGS BENEDICT

 

One of the more difficult egg dishes any chef learns to make is Eggs Benedict, not because of the dish itself but because of mastering the Hollandaise Sauce.  Once you have it, however, you are unbeatable as not only do you learn the basic sauce, Hollandaise, you learn the myriad variations necessary in modern chef’s repertoire. 
Yield:  Four servings / Mis-en-place: 45 minutes:
 

 

Qty.
Measure
Item
Other
6
Large
Egg yolks
 
2
Tablespoons
Cold water
 
2
Cups
Softened, unsalted butter cut into small pieces
 
1.5
Teaspoons
Kosher salt
 
.25
Teaspoon
White pepper
 
.25
Teaspoon
Cayenne pepper
 
2
Teaspoons
Lemon juice
 
1
Tablespoons
Straight sherry
 
8
Each
Eggs, poached to preference
 
8
Each
Thin-to-medium thick slices of Canadian bacon
 
4
Each
English muffins, halved, toasted, buttered
 
4
Slices
Orange with parsley sprigs
 

 
Method:

1.     Mis-en-place: have everything ready with which to work!
2.     Using the top of a double boiler OVER—but NOT in—simmering water, whisk the egg yolks and the cold water until smooth the mixture is smooth.  Blend in a portion of the butter, whisking until absorbed by the yolks.  Continue until all butter has been used, incorporating it a bit at a time.
3.     Beat this hollandaise sauce until thick and creamy, and then season with the spices, lemon juice, and sherry. Should you desire an even creamier sauce, beat in 1-2 tablespoons more hot water and then, remove from the stove and set aside.
4.     As eggs poach, cook Canadian bacon on a flattop griddle or in a skillet, toast, and butter the English muffins.  When everything’s ready, place two halves of muffin atop each of four dinner plates followed by a slice of bacon atop each followed by a poached egg each.
5.     Cover each mound with hollandaise sauce and then sprinkle with a little paprika and freshly minced parsley flakes.  Serve with hashed brown potatoes, a fresh fruit cup, and garnish with an orange slice and a fresh sprig of parsley.
6.     Note—should your hollandaise sauce separate, beat in a little bit more hot water, which will usually tighten it up but do not expect it to last forever as it is not a long-lived sauce.  In addition, you need to be careful that it does not sit too long because it is made with eggs so make it as quickly as possible.  There are some fine commercial brands of hollandaise sauce such as Emilio-brand, which is available in most grocery stores specialty departments should you not want to go to the trouble of making it yourself.
Everyone loves Eggs Benedict, it is one of the finest dishes given to us by the great French Chef, Auguste Escoffier, 1846-1935, the “Chef of Kings and King of Chefs.” Every line cook must be able to make this dish including the sauce from scratch as otherwise, he or she cannot claim to be any sort of chef or cook.

Okay, let’s move on to a classic European poached egg dish, Eggs Vienna:

(#1300) POACHED EGGS VIENNA

 

I always thought this was a strange dish when I learned to make it four decades ago but when I learned that it was a classic, Viennese dish hailing from a bygone era, I was suitably impressed.  You do not see this dish on many a menu anymore but should you go to work in a place where it is featured, you need to know how to make it.  This is as simple as it gets and the only thing one needs to be careful of scorching the milk—NEVER do that!

Yield:  Four servings / Mis-en-place: 20 minutes:
 

 

Qty.
Measure
Item
Other
6
Cups
Milk
 
1
Teaspoon
Salt
 
.25
Teaspoon
Nutmeg
 
8
Large
Eggs
 
8
Slices
Whole wheat toast
 

 

Method:

1.     Mis-en-place: have everything ready with which to work!
2.     Heat the milk in a heavy-duty saucepot over a medium flame.  As soon as warm, drop heat to a bare minimum but do not allow to boil.
3.     Add salt and nutmeg to milk and then the eggs—poach to preference.  When they are ready, prepare the toast. Place one slice of whole-wheat toast in the bottom of each of four large bowls and then quarter the other four slices of toast. Place a point around each slice so you form a four-sided crown. Spoon two eggs atop each full slice of whole wheat toast and then cover each with some of the poaching milk.  Accompany with a fresh fruit cup, garnish each with a sprinkle of paprika, and then enjoy.
This is an egg dish one does not see very often anymore; nevertheless, one still needs to know how to make it in case one is given a menu calling for it.  It is a simple dish to make, perhaps one of the easiest with the exception that one never scalds the milk!

There you go—three classic dishes that will liven up any brunch menu and all three of them are good. Poached Eggs Benedict is a classic that you will find on most breakfast menus and while most breakfast cooks hate dishes such as this because of the hollandaise sauce, the customers love them! If you buy a commercial hollandaise sauce mix, it’s not so bad or if you have a saucier in the back of the kitchen and he’s making all of the sauces, go for broke! The idea is to make things as easy for yourself as you possibly can and never to overload oneself to the point that it makes one angry!

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STEEL

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.

TOO MUCH OF A GOOD THING

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.

TEN YEARS AFTER

Tomorrow: several more poached egg classics so stick around and then the day after that, fantastic scrambles that will make you the popular chef of all your friends! This is the sort of stuff you should want to bookmark for use at a later date OR email to your friends or post to Facebook so people can share the joys of learning top-notch culinary ideas along with you.  Never be jealous and hide stuff only for you or your family’s use, always be sure to share and share alike, this is what we write our articles for 24/7/365!  

UNDEAD

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 Wednesday, March 02, 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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BUY “UNDEAD’” 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

 

Representative Paul Ryan of Wisconsin?

 
 
 
 

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BEVERLY CARRICK IS THE BEST-- ABSOLUTELY!
 

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