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Saturday, October 29, 2011

“Sandwich Seminar, Pt. IX: The Southwest Chili-Rubbed Bacon Cheeseburger—Flamethrower Hot”

The Grateful Dead’s sixty-first album, “Ladies and Gentlemen—the Grateful Dead, the Fillmore East, April 1971” was released on October 10, 2000 and was another great retrospective live album.  All of the band’s live releases are stellar, some more so than others, and this is definitely one of the best.  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 419 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 10-30-2011

Copyright © 2011 by MHB Productions

Word Count: 1,557.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, October 30, 2011 by Chef Brian Craig Carrick

SANDWICH SEMINAR, PT. IX

 Sandwich Seminar, Pt. IX: The Southwest Chili-Rubbed Bacon Cheeseburger—Flamethrower Hot



Bakersfield, CA, 10-30-2011 Su: Well, here it is: the day before I get married which means tonight is the bachelor party but I will discuss further at the end.  I just want to say that I am so darned excited about marrying the lovely lady Linda that all I can do is thank my lucky stars and the Lord for having picked me up off the ground after I was dumped so harshly last year.  He looked into my heart and saw that I truly deserved someone so wonderful that what had happened would disappear quickly.  In fact, the anniversary of that mishap will be ONE year ago on 11-08-2011.  With tomorrow’s vows, I will bid the past “adieu” and will move on to an exciting new life with the loveliest woman I’ve ever had the privilege of knowing—thank you, Lord!

Today, our final burger in this fun and wonderful week is a hot one, a flamethrower, and red-hot firecracker: the Southwest Chili-Rubbed Bacon Cheeseburger.  This one features some ground beef hand-rubbed with a chili rub that adds infinite levels more of heat that will scorch the unwary and make those allergic to chilis tremble with a heat stroke.  People like hot stuff nowadays and this one will give them that and more, let me tell you. Anyhow, let’s make this bad boy so I can the hell out of here!

(#1207) BRIAN CARRICK’S SOUTHWEST CHILI-RUBBED 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.  Rub the patties with the Southwest Chili Rub seasoning and allow them to sit for about 10 minutes in the open air, covered with a sheet of wax paper. 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 Southwest Chili-Rub Seasoning:

 (#227) SOUTHWEST CHILI RUB


Yield:  1.5 cups / Mis-en-place: 10 minutes:


Qty.
Measure
Item
Other
3
Tablespoons
Chili powder

3
Tablespoons
Santa Maria chili powder

3
Tablespoons
Ground cumin

1.5
Tablespoons
Whole oregano

1.5
Tablespoons
Granulated garlic

1.5
Tablespoons
Kosher salt

3
Tablespoons
White wine vinegar

1.75
Cups
Vegetable oil

.25
Teaspoon
Cayenne pepper

.25
Teaspoon
Crushed red peppers

2
Teaspoons
Dried parsley flakes




Method:

1.      Mis-en-place: have everything ready with which to work.  Combine everything together in the bowl of an electric mixer equipped with a whip attachment and blend together well.  Transfer to an airtight, sanitized jar and refrigerate.  This rub will last for approximately ONE week in your refrigerator.  Never keep it at room temperature for very long or if you do, discard it. Always take precautions to prevent foodborne illness!

This is an excellent rub for meats and will imbue them with loads of unimaginable flavor.  This is a very modern recipe that you will find extremely useful. Here’s the burger set-up:

(#1207) SOUTHWEST CHILI-RUBBED CHEESEBURGER 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

12
Slices
Cooked smoked bacon
Cooked crisp
6
Each
Ramekins salsa mayonnaise




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. Top with two slices of crisp-cooked smoked bacon.

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 and the perfect accompaniment for a wonderful hamburger like this one.

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.

Tonight’s the night: Bachelor Party at the infamous Déjà vu, my friends, it’s going to be wooly and wild.  Tons of strippers, crazy women, and intoxicated folks—being the only sober one there will definitely be a plus.  But don’t worry, I won’t misbehave nor will I disgrace myself because this is a co-ed bachelor party—we’re taking our spouses along to share in the fun.  That’s how you do it nowadays if you want to keep out of trouble.  I remember my second wife’s second oldest son—his bachelor party in Stockton, CA, back in the 1990’s was one wild affair.  The things I did with one of the strippers, I was ashamed of for years to come.  My poor second wife, Kay, never had any idea what happened that night nor did her son’s future wife.  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 Sunday, October 30, 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 June 10, 1982 in Bakersfield, CA.

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          LOST HILLS, CA, STINKY


                                                                          
                                                                                                                                                           
This is #1230 a 30” x 40" original oil painting by Beverly Carrick entitled, “Desert Spring." 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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