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Friday, September 30, 2011

“Appetizers—a Pain in the Ass, Pt. XIX: Tri-Colored Natchos with Hot, Melted Cheese—quite possibly the Best Bar Food Dish ever invented!”

The Grateful Dead’s thirty-third album, “Dick’s Picks, Volume I—Tampa, FL, 12-19-1973,” was released in December 1993 and was the beginning of the long-running “Dick’s Picks” series.  This is a great show by the reformed band sometime after the death of Pigpen and will always be among our favorites of the series.  We highly recommend it and think you will be delighted with it so please 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 448 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 10-01-2011

Copyright © 2011 by MHB Productions

Word Count: 1,202.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, October 01, 2011 by Chef B. H. “BC” Cznystekinki

APPETIZERS INDEX, Pt. XIX

 Appetizers—a Pain in the Ass, Pt. XIX: Tri-Colored Natchos with Hot, Melted Cheese—quite possibly the Best Bar Food Dish ever invented!



Bakersfield, CA, 10-01-2011 S: Corn chips and potato chips have always been popular staples of bar food and purists have come to love Natchos more than anything else in this world because it smacks of Mexican food, a very popular commodity in today’s foodservice world. Like the venerated Buffalo wings, whoever thought of slapping hot corn chips onto a platter and covering it with all sorts of good stuff like jalapenos, cheese sauce, tomatoes, olives, onions, and whatever else was a genius.  The difference between what we are going to do is that we don’t use a canned cheese sauce which I hate to say, God knows what goes into it?  Instead, we will be using regular cheeses melted in the oven which actually looks and tastes a whole lot better than this prepared yellowish sauce that sort of stinks like K-Mart or Wal-Mart.  Don’t get me wrong, those are fine stores, but I recall the days of going to Woolworth’s and Sprouse-and-Reitz to shop and man, they always stunk like month-old popcorn.

The thing that’s interesting about Natchos is that one finds them virtually everywhere in one form or another: you find them at the movies, at the colleges, at the car wash, at the bar, everywhere you find them. The recipe we are going to make today is perhaps the best as are all of the accompanying recipes like the salsas and the black beans.  If you’re ready, we should begin:

(#1100) RAINBOW NATCHOS WITH TWO CHEESES





Yield: 1 serving / Mis-en-place: about 20 minutes:



Qty.
Measure
Item
Other
2
Ounces
Yellow corn tortillas, cut into sixths

1
Ounce
Blue corn tortillas, cut into sixths

1
Ounce
Red corn tortillas, cut into sixths

1
Ounce
Yellow onions, ¼” dice

1
Ounce
Cooked black beans drained well; cook al dente.
2
Ounces
Medium cheddar cheese, grated

2
Ounces
Pepper jack cheese, grated

2
Ounces
Colby-jack cheese, grated

1.5
Ounces
Fresh tomato salsa

1.5
Ounces
Tomatillo salsa

1
Ounce
Sour cream (in squeeze bottle)

1
Tablespoon
Minced cilantro

2
Ounces
Roma tomatoes, ¼” dice



Method:

1.      Deep-fry the different tortilla chips until crisp.  Be sure to deep-fry each batch separately as cooking times will differ.

2.      Layer chips evenly on a serving plate and then top with the cheeses, onions, and black beans. 

3.      Bake in a 350°F convection oven or a 400°F standard oven 5-8 minutes or until the cheeses are melted.  Remove from the oven at that point and top with the cilantro and the tomatoes.

4.      Make crisscross stripes of the two different salsas atop the natchos and then zigzag stripes of sour cream from your squeeze bottle.  Make sure the tip’s aperture is small. 

5.      You can vary your natchos by adding 4-ounces of shredded Southwestern-style cooked chicken breast or by adding 1.5-ounces of Crab and Artichoke dip and at least 2-ounces of bay shrimp for seafood natchos.

Natchos are among the more popular appetizers nowadays and this is a good, showy one that will attract diners by the score.  It’s also a good one to do at home as people love chips and hot gooey cheese. Enjoy! Here are the beans:

PREPARED BLACK BEANS


Yield: about 1.5-2 cups / Mis-en-place: about 20 minutes:


Qty.
Measure
Item
Other
1
16-oz can
Cooked black beans

.125
Cup
Prepared tomato salsa

.25
Teaspoon
Minced garlic

1
Each
Bay leaf

.25
Teaspoon
Ground cumin

1
Tablespoon
Minced scallions

.25
Teaspoon
Kosher salt

1
Teaspoon
Chopped Ortega green chilis

.5
Teaspoon
Minced pimientos




Method:

1.      Combine the ingredients together in a saucepot and heat up.  Cook over a low flame until tender but NOT mushy.  Keep on hand for whatever recipe calls for them.

It’s a good thing to be able to cook dried legumes to perfection but usually, whatever comes in a can is uniformly perfect and much better.  All we have to do is to season and to prepare them for use and also, it’s a time-saver.

(#360) FRESH TOMATO SALSA
Yield: 2 cups / Mis-en-place: about 20 minutes:


Qty.
Measure
Item
Other
1.25
Cups
Diced roma tomatoes (3/16 cut)

.25
Cup
Diced red onions (1/4” cut)

.25
Bunch
Cilantro, chopped

.75
Teaspoon
Diced jalapenos (1/8” cut)

1.5
Teaspoons
Minced garlic

2
Tablespoons
Lime juice

1.5
Teaspoons
Kosher salt

.25
Cup
Olive oil

3
Drops
Tabasco sauce


Method:

1.      Combine all ingredients together in a sanitized container and label, date, and refrigerate.  Use for no longer than 4-5 days.

This is the perfect tomato salsa for all your Mexican/Latino needs.  You will love it! Okay, here’s the other salsa:

(#361) TOMATILLO SALSA

Yield: 2 cups / Mis-en-place: about 48 hours:


Qty.
Measure
Item
Other
1
#
Husked tomatillos; cook them on a griddle until partially cooked; then chop them.  

.5
Cup
Finely-diced yellow onions

.5
Bunch
Cilantro, chopped

1.5
Teaspoons
Ground cumin

1
Tablespoon
Kosher salt

3/8
Cup
Fresh lime juice

3/8
Cup
Peanut oil


Method:

Mix all ingredients together in a sterilized container and then refrigerate to below 45°F.  Label, date, and refrigerate.  After two days, maximum power should be developed as will flavor.  Maintain for no longer than 4-5 days in your refrigerator.

As I told 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.

It can’t be any better than this: one more day to go and then its hasta la vista, baby, gone and done, over and out.  Don’t get me wrong, like everyone else, I have wonderful time writing for you and I think that this week, we’ve accomplished a great deal, recipes that you can do either at home or transfer to your professional occupation.  Cooking is always subjective; one sees and uses foods in the way he or she thinks they should be used.  I expect that everything we’ve done up to now has been wildly accepted.  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 Saturday, October 01, 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 May 26, 1997 in Oak Harbor, WA.

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

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          GLENNVILLE, CA, STINKY


                                                                               
                                                                                                                                                                
This is #1256, an 8” x 10" original oil painting by Beverly Carrick entitled, “Twilight." 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!

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