Popular Posts

Monday, October 24, 2011

“Sandwich Seminar, Pt. IV: Cajun Cheeseburger—one of the All-Time Great Hamburgers of the Stockdale Country Club!”

The Grateful Dead’s fifty-sixth album, “So Many Roads (1965-1995) Sampler,” was released in November 1999 and was a great collection of the best of the Dead from start to finish. As always, the Grateful Dead’s compilations are extensive, developed, and complete and this one is no exception.  We therefore recommend that you buy 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 get 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 424 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 Carrick

END Commentary 10-25-2011

Copyright © 2011 by MHB Productions

Word Count: 1,601.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, October 25, 2011 by Chef Brian Craig Carrick

SANDWICH SEMINAR, PT. IV

 Sandwich Seminar, Pt. IV: Cajun Cheeseburger—one of the All-Time Great Hamburgers of the Stockdale Country Club!



Bakersfield, CA, 10-25-2011 T: Well, we have but one week to go before I will be saying “I do” in front of friends, family, neighbors, members of the Chefs de Cuisine of Greater Bakersfield, and fellow members of the Elemental News of the Day and possibly a member or two of the local newspaper.  This is a big event for me and for the END and we are all excited about it.  I look forward to seeing you all there at Noriega’s next Monday at 11:00 A.M.  I would love to meet each and every one of you!

            Today, our weeklong burger marathon continues onward as we tackle a Stockdale Country Club favorite: the Cajun Cheeseburger.  This is a stellar example of a gourmet hamburger, one that’s seasoned with blackening spice, broiled to perfection, and then topped with cheddar cheese and salsa mayonnaise.  It will leave your lips trembling and your taste buds quaking but you will become a diehard connoisseur of big juicy burgers presented in a variety of ways.  This is but the second in five more days to come of one burger after another thrown on the fire and reduced to tenderness that’s unbelievable.  A friend asked me, “Why the heck do you use 30% ground beef, Brian, don’t you know that’s unhealthy?”

            Well, let me tell you, the more fat content, the better the flavor and some things have to be enjoyed rather than be afraid of.  I mean, it’s not like we’re eating a fat-laden hamburger everyday or at least we shouldn’t be but one a week with a big strawberry or vanilla milkshake, some curly fries, and some onion rings isn’t going to kill us.  What’s going to kill us is the crap that’s served at McDonald’s, Burger King, Carl’s Junior, and Wendy’s, all of that stuff is a heart attack waiting to happen: screw ‘em all!  If you’re going to eat something that the nutritionists and the wimps of the world are going to cry and scream about, then eat something that tastes good and don’t be afraid of the consequences.  I mean, if one cannot enjoy life—women, booze, and hamburgers—then what the hell does one have to live for, correct? Anyhow, let’s get this show on the road!

(#1201) BRIAN CARRICK’S CAJUN CHEESEBURGER


Yield:  4-6 servings / Mis-en-place: 1 hour/ Cooking Time: 10 minutes or less. 


Qty.
Measure
Item
Other
2.5
#
30% ground beef

.5
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
Kosher salt

.5
Teaspoon
Black pepper

.5
Teaspoon
Granulated garlic

.5
Teaspoon
Granulated onion

.25
Teaspoon
Smoked hickory salt

1
Tablespoon
Dried parsley flakes

.125
Cup
Worcestershire sauce

.125
Cup
Horseradish

1
Tablespoon
A-1 Steak Sauce




Method:

1.      Mis-en-place: have everything ready with which to work.

2.      Using an electric mixer equipped with a paddle attachment, place half of the ground beef on the bottom, then the seasonings and sauces, and then the rest of the meat and begin rotating the paddle on low speed until the mixture is combined.

3.      Place the bowl in the refrigerator for 30 minutes; then, pull it out and form 4-6 patties of equal size, separating each with a piece of wax paper.  Chill again for 10-20 minutes.

4.      To cook, press the patties into ones about 5” across and about .75” thick.  Cook on a hot broiler, turning over only once or twice at most and baste with vegetable oil as they cook.  Be sure that all hamburger products reach a minimum of 160°F and preferably 165°F in order to combat E-coli bacteria. 

5.      Note: always pay attention to where you buy your meat.  It is important to buy meat at stores where you know it’s fresh and preferably is ground within the store.  Meat bought in bulk usually comes from many different animals and it’s this combining together of various meats that can lead to foodborne illness.  Fresh-ground is best and if you can buy your own top round and grind it yourself, you are doing you and your family a great service because you are almost 99.9% guaranteeing them that they won’t get a bacterial foodborne illness. Pay attention to the health code rating placed in the windows of your grocery store and if a place doesn’t have a consistent “A” rating, shop somewhere else.

This is a great recipe that you will find extremely tasty.  Now let’s get to cooking some hamburgers! Here’s the Cajun Beef Seasoning:

(#236 B) CAJUN BEEF SEASONING


Yield:  2 cups / Mis-en-place: 5 minutes:


Qty.
Measure
Item
Other
.75
Cup
Kosher salt

.75
Cup
White pepper

1-1/3
Tablespoons
Whole fennel seed

2.5
Tablespoons
Black pepper

2.5
Tablespoons
Dry mustard

2
Tablespoons
Cayenne pepper

3.75
Teaspoons
Ground cumin

2.5
Teaspoons
Whole oregano




Method:

1.      Mis-en-place: blend everything together and store in an airtight, sanitized container. Press each patty into the seasoning blend and then broil to perfection.  If using meat you trust, you can cook it to 145°F: medium rare to medium; otherwise, cook it to 165°F or well-done.

When blackening meats, press them lightly into the mix but never save the black­ening spice at the end of the day—be careful to NEVER cross-contaminate by using this mix for more than one type of meat!

(#1201) CAJUN HAMBURGER SET-UP:

Yield:  6 servings / Mis-en-place: :


Qty.
Measure
Item
Other
6
Each
Hamburger patties, cooked

.125
Cup
Best Foods’ Sandwich spread

6
Each
Sesame hamburger buns

6
Each
Iceberg lettuce leaves
Washed
12
Each
Roma tomato slices

18
Each
Dill pickle slices

6
Slices
Cheddar cheese




Method:

1.      Mis-en-place: have everything ready with which to work. 

2.      Melt the cheese atop the burgers underneath your overhead broiler or on your kitchen’s broiler.

3.      Meanwhile, spread the buns with the sandwich spread, place one burger patty atop each bottom half, top with two slices of roma tomato each, three dill pickle slices each, and then one leaf of iceberg lettuce.

4.      Wrap each burger in wax paper by forming it into a triangle.  Place the burger along the straight edge and then fold in the tip, and then fold the sides in over the tip so that you have the finished burger resting inside the wax paper cocoon with one edge open to the diner.

5.      Place the burger on a plate, garnish with fresh parsley sprigs, French fries of choice (curly, regular, sweet potato, or Cajun-spiced), and a ramekin of salsa mayo. Serve and enjoy.

This is the classic hamburger set-up that everyone knows and loves.  You’ll love it, too! Here’s the Salsa Mayonnaise:

(#242) SALSA MAYONNAISE

Yield:  about 3 cups / Mis-en-place: 10 minutes:


Qty.
Measure
Item
Other
1.5
Cups
Best Foods’ mayonnaise

1.5
Cups
Pace picquante sauce

1.5
Teaspoons
Oregano

1
Teaspoon
Ground cumin

1.5
Teaspoon
Apple cider vinegar

1
Teaspoon
Lawrey’s seasoned salt

.5
Teaspoon
Lawrey’s seasoned pepper

1
Teaspoon
Granulated garlic

2
Teaspoons
Freshly minced parsley flakes
Rinsed
2
Teaspoons
Minced pimientos




Method:

1.      Mis-en-place: combine everything together and store in a sanitized airtight container. Keep refrigerated.  This will last for about 10-14 days in your refrigerator.

This is a popular condiment that you and your family or customers will love.  Be sure to keep some of this on hand at all times for putting on not only your hamburgers but your sandwiches, too.

As I said to all of 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! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

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.

Day #2 has come and gone and we keep approaching that happy date coming up on Monday! I’ve been married twice before to two wonderful women but both of them put together hardly come close to one “Lovely Lady Linda.” I do believe that the Lord saves the best for last and he’s blest me with the best in the west, the east, the south, and the north, and I shall forever be in his debt.  We are going to have such a lovely life together that I can hardly imagine what the hell I would have done had I never met her—married some real estate skank? I hate to think!  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!

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.

---30---

END Commentary for Tuesday, October 25, 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:

This original essay was authored by the one-and-only Chef Brian Craig Carrick

Recipes created by Chef Brian Craig Carrick on July 28, 1984 in Bakersfield, CA.

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!

 




                                                                                           

          FORT TEJON, CA, STINKY


                                                                               
                                                                                                                                                                    
This is #1214 a 40” x 60" original oil painting by Beverly Carrick entitled, “Palm Sunday." 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 IV
                                                                                 




























                                                                                

                                                                              
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 10-23-2011, 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:

Brian Carrick, Sandwich Seminar, Hamburger Seminar, Lunch Foods, Country Club Cuisine, Good Food, Delicious Food, Tasty Foods, Sandwiches, Hamburgers, The Grateful Dead, Specialty Sandwiches, Specialty Burgers,












                                                                                
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!