Popular Posts

Monday, September 26, 2011

“Appetizers—a Pain in the Ass, Pt. XV: Crispy Deep-Fried Calamari with Dueling Aiolis—one of the Best Appetizers Ever!”

The Grateful Dead’s twenty-ninth album, “Without a Net,” was released in September 1990 and was the final “official” release by the band.  It’s a two-CD live album and was pretty good but after this, the band would only release retrospective live albums and “best of” packages in one form or another PLUS the famed “Dick’s Picks” series.  This is an album worth purchasing so we 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 452 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 09-27-2011

Copyright © 2011 by MHB Productions

Word Count: 1,397.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, September 27, 2011 by Chef B. H. “BC” Cznystekinki

APPETIZERS INDEX, Pt. XV

 Appetizers—a Pain in the Ass, Pt. XV: Crispy Deep-Fried Calamari with Dueling Aiolis—one of the Best Appetizers Ever!



Bakersfield, CA, 09-27-2011 T: Today, I am going to share with you one of the better appetizers we have in our repertoire here at the Elemental News of the Day: Deep-fried calamari with twin aiolis.  Bar food is an important asset to any foodservice operation as the mark-up on food is much higher than it is in the dining room.  You get less for a higher dollar cost but it seems like a good deal to the customer.  Customers will sit and drink for hours on end and will easily spend $100 on food alone if the server is adept at suggesting different items with which to accompany their adult beverages.  I love bar food whereas most of my fellow chefs do not because it is a pain in the ass to have to take time away from doing lunches or dinners and slamming out some appetizers to bar flies.  What I see (besides fools) is money flowing into the cash register which at the end of the night makes it all worthwhile.  I tell my line cooks, “Boys and girls, this is where your next raise is coming from: from keeping the bar crowd happy by slamming out their appetizers!”  They tend to agree when they see the 15% increase they receive every year when business is good.  If my help is happy, then so are my customers and if my customers are happy, then so are my help.  See how it works? It’s like a big harmonious circle of love and profits!

Today, we are going to deep-fry some calamari squid, which is always fun.  Squid is relatively cheap unlike shrimp and a little bit goes a long ways when it’s dipped in egg wash and then tossed into the fryer.  Accompanied by aiolis, a popular condiment that is easily made nowadays, the squid takes on a personality all its own and becomes quite popular with your diners.  All you have to do is to keep enough on hand to meet your needs.  Believe me, once people taste your calamari rings, they will be back day after day to enjoy its succulent, yet crispy taste.  Let’s do it, shall we?

CRISPY FRIED CALAMARI WITH AIOLIS



Yield: 4 servings / Mis-en-place: about 20 minutes:


Qty.
Measure
Item
Other


20
Ounces
Calamari (sliced thin, tubes only—NO tentacles!


2
Cups
Seasoned flour



1
Cup
Egg wash



2
Ounces
Broken Glass Garnish



8
Ounces
Roasted Red Peppers and Cilantro Aioli



8
Ounces
Northwest Aioli



4
Each
Parsley sprigs



8
Each
Lemon wedges on cocktail forks



4
Leaves
Purple kale



1-1/3
Tablespoons
Freshly minced parsley
Rinsed


Spanish paprika





Method:

1.      Dry the calamari as much as possible and then plunge into the egg wash mixture.  Then, remove it and toss it in a bowl of seasoned flour to coat.

2.      Deep-fry at 350°F for approximately 45-60 seconds and then remove, shake, and drop onto a sheet pan lined with paper towels to drain. 

3.      To serve, place one leaf of kale on each of four salad plates.  Divide the cooked calamari into four portions and place a mound of it on each of the plates.  Divide the two aiolis into four ramekins apiece and place one of each on each of the four plates.  Crisscross the lemon wedges on top of each mound and then sprinkle the Broken Glass Garnish around the rim of each plate.  Top with parsley sprigs, dust with minced parsley, and finally a sprinkle of paprika and then, your appetizers are ready to serve!

Calamari is a popular appetizer and has always been a big seller, especially in cocktail lounges that serve apps and hors d’oeuvres.  People love it and the two aiolis add the spiciness and flavor that people enjoy nowadays.  Keep this one in your recipe box; you will be using it over and over again countless times. Here’s the Seasoned Flour:

SEASONED FLOUR


1. About 2.5 cups:


Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Tablespoon
Cayenne pepper

1
Tablespoon
White pepper

1.5
Tablespoon
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes




Method:

1.      Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It’s important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times.

BROKEN GLASS GARNISH

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


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:

1.      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.

This is a very important garnish that you will use on all sorts of things so keep it available at all times.

(#407) ROASTED RED PEPPER AND CILANTRO AIOLI





Yield: 1.25 cups / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
1
Cup
Best Foods’ mayonnaise

1-1/3
Tablespoons
Lemon juice

1.5
Teaspoon
Chopped garlic

.25
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

1
Tablespoon
Olive oil

1.5
Teaspoon
Freshly minced parsley

.75
Cup
Canned roasted red peppers, drained well

.25
Bunch
Fresh cilantro, washed and picked over




Method:

1.      Combine everything in your electric mixer using a whip attachment and blend together well. Refrigerate to below 45°F.  This will last for about a week in your refrigerator.

Aiolis have become very fashionable over the past two decades and this is an excellent one to have in your recipe books.

(#406) NORTHWEST AIOLI





Yield: 1.25 cups / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
1
Cup
Best Foods’ mayonnaise

1-1/3
Tablespoons
Lemon juice

1.5
Teaspoon
Chopped garlic

.25
Teaspoon
Kosher salt

.125
Teaspoon
Black pepper

1
Tablespoon
Olive oil

1.5
Teaspoon
Freshly minced parsley

2
Teaspoons
Minced scallions




Method:

1.      Combine everything in your electric mixer using a whip attachment and blend together well. Refrigerate to below 45°F.  This will last for about a week in your refrigerator.

This is an excellent aioli to have in your recipe box and you will use it time and time again. Anyhow, this is a great batch of recipes you will use many times!

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.

I enjoy sharing appetizer recipes with you in greater detail than we did early on in our series.  Back then, we listed big groupings of recipes and left them to you to figure out.  Now, however, we are going to go into them in greater detail so that you will be able to duplicate them yourself.  That is the only way to learn a recipe!  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 Tuesday, September 27, 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 07, 1990 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!

 




                                                                                     
          NEW CUYAMA STINKY


                                                                                 
                                                                                                                                                         
This is #1198, a 24” x 36" original oil painting by Beverly Carrick entitled, “Palo Verde Princess." 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 09-26-2011, 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:

B. H. “BC” Cznystekinki, Appetizers, Hors d’Oeuvres, Shellfish, Seafood, Sauces, Calamari, The Grateful Dead, Fine-dining, Gourmet Cooking, Tasty Foods, Classic Cooking, Aiolis, Sauces and Condiments, Sauces,












                                                                             
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!