Popular Posts

Sunday, September 25, 2011

“Appetizers—a Pain in the Ass, Pt. XIV: California Crab Cake Appetizer—Succulent, Tender, Juicy Crab Cake Appetizer with Lime Pepper Sauce”

The Grateful Dead’s twenty-eighth album, “Built to Last,” was released on October 31, 1989 and was the band’s swan song although they didn’t know it at the time.  Brent Mydland died not long after its release and then by the mid-1990’s, Jerry Garcia passed away.  The band never released another studio CD so this was it.  At least it went Gold early in 1990 so that was a good way to end the actual career.  One more release would come out—tomorrow’s “Without a Net”—and then everything else would be retrospective live releases and “best of” packages. We know you will love it and suggest that you take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.


                                                                      
Here's the countdown to December 21, 2012: from today, we have 453 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 B. H. “BC” Cznystekinki

END Commentary 09-26-2011

Copyright © 2011 by MHB Productions

Word Count: 1,294.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, September 26, 2011 by Chef B. H. “BC” Cznystekinki

APPETIZERS INDEX, Pt. XIV

 Appetizers—a Pain in the Ass, Pt. XIV: California Crab Cake Appetizer—Succulent, Tender, Juicy Crab Cake Appetizer with Lime Pepper Sauce

Bakersfield, CA, 09-26-2011 M: I have been enjoying my time off, that’s for sure, since early July of this year but now it’s time for me to come back and to enlighten you, something I enjoy doing. The item I have for you today is one of which I am very proud, my California Crab Cake Appetizer complete with Lime-Pepper Sauce, a dish you will fall in love with and will never forget.  Only use the best crab for the best results and you, my friends, will be the hit of your local community.  I’ve served this dish since having learned a similar one back in the 1960’s and then made my own in the 1990’s.  It is exquisitely delicious due to both the crab meat AND the Panko bread crumbs, made from Japanese bread.  Didn’t know they had bread, did you? Well, you can find Panko in your local supermarket on the Asian aisles generally in boxes whereas we buy it in 25# sacks in the foodservice business.  Never substitute anything for Panko, however, as it’s just not the same.

The Lime-Pepper Sauce is a true treat, made with lime marmalade, something that is a bit more difficult to find so look in specialty stores and also at Amazon.com.  Generally, Amazon.com has all sorts of unique foodstuffs so when in doubt, check with them and they will most likely have it in stock.  Sometimes, certain grocery stores will have stuff like this on their shelves so keep your eyes open, be sure to know every store in your local town and in the neighboring towns so that you can always find the ingredients you need.  I’ve been known to drive over the mountains to Los Angeles from Bakersfield, CA, to find the items I’ve needed at the Los Angeles County Farmers’ Market, a two-and-a-half hour trip! Let’s do it:

CALIFORNIA CRAB CAKE MIX AND APPETIZER w/ LIME PEPPER SAUCE


Yield: about ONE quart of mix (16 cakes) / Mis-en-place: about 60 minutes:


Qty.
Measure
Item
Other
3
Tablespoons
 Cracked whole eggs

4.5
Tablespoons
Best Foods-brand mayonnaise

1.5
Teaspoons
Dijon mustard

1.5
Teaspoons
Worcestershire sauce

1-1/3
Tablespoons
Lemon juice

.75
Teaspoon
Minced garlic

.125
Teaspoon
White pepper

.125
Teaspoons
Kosher salt

18
Ounces
Dungeness crab meat, well-drained

3/8
Cup
Minced celery

7/8
Cup
Minced red onions

2-2/3
Tablespoons
Pimientos
Drained and dried
2.5
Teaspoons
Fresh minced parsley

2.5
Cups
Panko bread crumbs

Additional Panko bread crumbs




Method:

1.      Using an electric mixer outfitted with a PADDLE attachment, mix the first EIGHT ingredients together on LOW speed until combined; then, combine the following SIX ingredients together in a bowl and then add to the mixture in the mixer.

2.      Mix on low speed just until combined but don’t overmix.  Transfer to a container and refrigerate for at least two hours before use.

3.      When it’s time to make crab cakes, divide the mixture into 16 balls of equal size.  Roll them into balls and then spread them out on a pan covered with Panko bread crumbs and gently press until they’re thick rounds, at least ¾’s of an inch thick.  Refrigerate on a sheet pan covered with plastic wrap until called for.

4.      This is how to serve your crab cakes as an appetizer:

Qty.
Measure
Item
Other
2
Each
Crab cakes

2
Tablespoons
Sesame oil

2
Ounces
Pepper lime sauce (recipe #341)

3
Ounces
Shredded Napa cabbage

1
Each
Flowered red jalapeno

1
Ounce
Broken Glass Garnish

1
Ounce
Lemon wedge

1
Sprig
Parsley




5.      Have crab cakes ready.  In a large, heavy-bottomed skillet, add the sesame oil and heat over a medium flame.  Pan-fry the cakes, as many as possible at one time, in the oil until a crispy, golden-brown in color.

6.      Serve on a decorator plate by placing the Napa cabbage on ONE-HALF of the plate and then pool the sauce out on the other half.  Set the cakes at an angle on the cabbage overlapping onto the sauce.  Sprinkle Broken Glass Garnish all around the rim of the plate and then finish with a lemon wedge spiked on a cocktail fork with the jalapeno flower and the parsley along the sides for good measure.

7.      Here’s the Broken Glass Garnish mix:

Qty.
Measure
Item
Other
.25
Cup
3/16” square-cut carrots
Rinsed
.25
Cup
3/16” square-cut red cabbage
Rinsed
.25
Cup
3/16” square celery
Rinsed
.25
Cup
3/16” square cut red bell pepper
Rinsed



Method:

8.      Rinse cabbage well, and then toss all ingreds together. Let them dry a little bit at room temp then keep on the cold line. I will tell you when to utilize this garnish which is a very attractive one; it reminds me of the stars in the heavens.

9.      Here’s the Pepper-Lime Sauce:

#341) LIME PEPPER SAUCE

Yield: 2 cups / Mis-en-place: about 25 minutes:

Qty.
Measure
Item
20
Ounces
Rose’s lime marmalade
21
Ounces
Thai sweet chili sauce
3/8
Cup
Lime juice
3
Tablespoons
Shoyu

Method:

10. Combine all ingredients together in a saucepot and heat until the marmalade melts.  Then, transfer to a storage container and chill to below 45°F and use as a sauce for crab cakes and for other appetizers.

This is a marvelous recipe that you will use time and time again.  People love crab cakes, especially ones made with Panko Japanese bread crumb flour.  Believe me, once you’ve served these, people will talk positively about you for the rest of your life!

As my dear friend, Lilah Paulikovich informed you yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and 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 don’t pay anything but you will be given a full byline and that’s 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’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Well, we’ve had a good start to our weeklong seminar on appetizers and hors d’oeuvres!  Unlike many of my fellow chefs, I don’t mind making appetizers as long as I have the right amount of help to take care of the rest of the meals.  It’s when you have a couple of cooks and then force them to do EVERYTHING that problems arise.  No one likes being overloaded and many times due to labor costs and lack of business, owners will try to get by on the cheap and work their best help to death.  These are the people that bail out on you when you need them most and all I can say is, “Whose fault is it?” Never ask more of your help than they can deliver, owners and executive chefs.  Anyhow, please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

Thank you, my friends!

B. H. “BC” Cznystekinki

B. H. “BC” Cznystekinki

Certified Working Chef, AAC, ACF


This is me back in the 1960's when I was a young sous chef working in a local hotel in Laguna Beach, California. I always loved to cook and apprenticed as a young man which is what most of have done who write for the Elemental News of the Day. We share a love for the culinary world and do our best to share that love with you. We hope you enjoy it!

---30---

END Commentary for Monday, September 26, 2011 by Chef B. H. “BC” Cznystekinki



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:

This original essay was authored by the one-and-only Chef B. H. “BC” Cznystekinki

Recipes created by Chef B. H. “BC” Cznystekinki on August 04, 1998 in Oak Harbor, WA.

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

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 



                                                                            

          CUYAMA STINKY


                                                                                
                                                                                                                                                       
This is #1194, a 16” x 20" original oil painting by Beverly Carrick entitled, “Lone Ocotillo." It's 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 is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's 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!

Web Pictures III
                                                                             



























                                                                                 
   

                                                                                  
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 09-25-2011, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                              
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

    1. B. H. “BC” Cznystekinki, Appetizers, Hors d’Oeuvres, Shellfish, Seafood, Sauces, Crab Cakes, The Grateful Dead, Fine-dining, Gourmet Cooking, Tasty Foods, Classic Cooking,












                                                                            
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.











Advertisements:











































No comments:

Post a Comment

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