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Thursday, September 29, 2011

“Appetizers—a Pain in the Ass, Pt. XVIII: Crab-stuffed Mushrooms using yesterday’s Crab-and-Artichoke Dip—what could be better?”

The Grateful Dead’s thirty-second album, “Two from the Vault,” was released in May 1992 and was a great “blast from the past” featuring the band at the peak of its early career meaning Pig Pen was at the mike.  It’s great and features some of the best stuff from the first three albums and is a joy to listen to. 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 449 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 09-30-2011

Copyright © 2011 by MHB Productions

Word Count: 1,445.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, September 30, 2011 by Chef B. H. “BC” Cznystekinki

APPETIZERS INDEX, Pt. XVIII

 Appetizers—a Pain in the Ass, Pt. XVIII: Crab-stuffed Mushrooms using yesterday’s Crab-and-Artichoke Dip—what could be better?

Bakersfield, CA, 09-30-2011 F: We are going to keep yesterday’s Crab and Artichoke Dip for today’s appetizer recipe, Crab-Stuffed Mushrooms.  You see, this is the way a foodservice operation should work: there should be a bunch of different dishes that are completely unique but which use some of the same preparations.  This simplifies different dishes and it also allows one to move product much more faster than they would if they had a bunch of different specialized preparations required for each dish.  It also makes it easier for all of the cooks who aren’t tied up making tons of different sauces and preparations in small quantities making them extremely tired and quite irritable by the time business starts.  There is nothing worse than being worn out by the time the business of taking care of customers presents itself.  Yet, that is what goes on in many “organized” unorganized restaurants night-after-night across the country and probably the world.  Cutting corners is an important factor in foodservice nowadays as the head chefs and management continually strive for ways to streamline things so that the flow is positive and lucrative instead of oppressive and time-consuming.  You have to put your trust in me and everyone else here at the Elemental News of the Day as we want to make both your home and your business operation flow like the Kern River downstream to the distant farmlands: unimpeded.

First of all, we will do the Crab and Artichoke Dip once again so that it’s fresh in your mind and you don’t have to look at yesterday’s blog post.  Doing it this way, we are simplifying this aspect of today’s recipe for you just like we want to do your business.  So, if you will indulge me, we shall begin with the dip and then move on to the mushrooms, something you are going to be in love with by the end of the day.  Stuffed mushrooms are a darned good money-making appetizers and like all the rest, profitable beyond compare and by using the crab dip instead of straight crab, you will increase your profits immensely.  

CRAB AND ARTICHOKE DIP


Yield: about 1.5-2# / Mis-en-place: at least 12 hours:


Qty.
Measure
Item
Other
.5
#
Cream cheese

.5
#
Best Foods mayonnaise

.5
Cup
Diced onions

.125
 Cup
Diced red bell peppers

2/3
Each
Scallions, minced

.125
Cup
Diced celery

.125
Teaspoon
White pepper

.5
Teaspoon
Minced garlic

.25
Teaspoon
Tabasco sauce

.5
Teaspoon
Freshly minced parsley

.25
Teaspoon
Apple cider vinegar

.25
Teaspoon
Balsamic vinegar

1
Tablespoon
Diced scallions

1.5
Cup
Freshly grated parmesan cheese

.75
#
Dungeness crab meat
Drained
7
Ounces
Well-drained artichoke hearts

1.5
#
Freshly grated parmesan cheese


Method:

1.      Place the cream cheese in a chilled electric mixing bowl and beat until light and fluffy using a paddle attachment.  In another bowl, blend together the rest of the ingredients, beginning with the mayonnaise and ending with the scallions, and when the cream cheese is light and airy, remove half of it and place the second mixture atop the rest of it after scraping the sides with a spatula.

2.      Return the half measure of cream cheese you removed from the mixing bowl atop the mixture and beat to combine.  Add the parmesan cheese and blend well.

3.      Combine the crab meat with the artichoke hearts and the second measure of parmesan cheese.  Remove the mixture from the mixer and place the crab-artichoke hearts-parmesan cheese in the bottom of the mixer and return what you removed a moment ago atop it.  Begin blending slowly rotating the mixer on low speed as this is a somewhat messy procedure.  Blend well and as it’s blended, beat a little bit faster to fluff it up and then stop.

4.      Transfer into a clean storage container and refrigerate to below 45°F.  Refrigerate overnight before using for best results.

This is an exceptional base for appetizers such as dips or as a topping for seafood such as halibut.  You will use this one many times over and it’s adaptable to almost anything you can think of.  Be adventurous and take chances!

(#650) CRAB-STUFFED MUSHROOMS

Yield: 4 orders / Mis-en-place: about 40 minutes:


Qty.
Measure
Item
Other
24
Each
Large button mushroom caps, stemmed
Peeled
12
Ounces
Prepared crab and artichoke dip

8
Ounces
Lemon buerre blanc

2
Teaspoons
Freshly minced parsley
Rinsed
.125
Cup
Freshly shredded parmesan cheese

12
Each
Red bell pepper strips

Hungarian paprika




Method:

1.      Peel the mushrooms by removing the stems and then peeling the outer skins back from the underside and setting aside.  By doing this, you will have a snow-white mushroom.  Wash and slice. Note: save the peelings and the stems for use in sauce-making.  Blanch them and place in a baggie in the freezer until you’re ready for them.

2.      Blanch the mushroom caps in simmering water for 30-60 seconds or just until tender; drain, and plunge the buttons into ice water to retard further cooking. Chill.

3.      Dry the buttons by placing them cap-side-up on paper towels.  Then, fill them with the prepared crab-and-artichoke dip.  Place on a sheet pan sprayed with PAM or some such other food release spray and then place inside a hot oven, 450°F standard or 400°F convection with the fan on for 4-5 minutes or until bubbly-hot.

4.      To serve, divide the mushrooms into four orders of six caps each.  Pour the lemon buerre blanc over them, sprinkle with the parsley, cheese, and paprika and garnish with 3 strips of red bell pepper each. Serve and enjoy.

This dish is a definite money-making item for your bar profits as the customers will eat them plate after plate.  At home, your friends and family will be amazed and overjoyed by this wonderful dish and the kudos will be immense.  Here’s the Lemon Buerre Blanc sauce:

(#311 A) LEMON BUERRE BLANC


Yield: about 1.5 cups  / Mis-en-place: 20-25 minutes:


Qty.
Measure
Item
Other
1
Cup
Chablis

.5
Teaspoon
Lemon zest

1.5
Teaspoons
Lemon juice

1
Tablespoon
Apple cider vinegar

.25
Teaspoon
Black pepper

1.5
Teaspoons
Softened butter

1.5
Tablespoons
All-purpose flour

.25
Cup
Heavy cream

1
Pinch
Kosher salt




Method:

1. In a heavy bottom sauce pan, reduce the first 5 ingreds by half. Combine butter and flour to form a roux and blend it in. Add the cream and bring the mixture to a full boil. Then, whisk in soft butter gradually until you have a delicious butter sauce. Keep warm at 140°F.

This is an important sauce to know how to make as you will use it many times in the course of your career.  Anyhow, that will do it for today, my friends, I think this is enough for one day’s learning!

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.

Ah, we’ve made it through Friday and that leaves us with just two days left.  Tomorrow is the beginning of October and that means, we are getting very close to Brian Carrick’s upcoming wedding date.  The event will be held at the much-honored Noriega House on Baker Street in Old Town Kern and believe me, it’s going to be the event of the fall and one to be remembered for a long time.  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 Friday, September 30, 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 June 12, 1996 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!

 




                                                                                         

          DELANO, CA, STINKY



                                                                                                                                                                                                                                        
This is #1255, a 20” x 24" original oil painting by Beverly Carrick entitled, “Arizona View." 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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B. H. “BC” Cznystekinki, Appetizers, Hors d’Oeuvres, Shellfish, Seafood, Sauces, Mushrooms, The Grateful Dead, Fine-dining, Gourmet Cooking, Tasty Foods, Classic Cooking, Artichokes, Foccacia Bread,













                                                                                   
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