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Tuesday, October 25, 2011

“Sandwich Seminar, Pt. V: Cordon Bleu Cheeseburger—another One of the Great Hamburgers of the Stockdale Country Club!”

The Grateful Dead’s fifty-seventh album, “Dick’s Picks Vol. XVI—The Fillmore West, San Francisco, CA, 11-08-1969,” was released in February 2000 and was another great offering in the Dick’s Picks’ series.  Like its predecessors in the Dick’s Picks series, this is an excellent addition and definitely one that everyone should own.  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 423 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 10-26-2011

Copyright © 2011 by MHB Productions

Word Count: 1,900.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, October 26, 2011 by Chef Brian Craig Carrick

SANDWICH SEMINAR, PT. V

 Sandwich Seminar, Pt. V: Cordon Bleu Cheeseburger—another One of the Great Hamburgers of the Stockdale Country Club!



Bakersfield, CA, 10-26-2011 W: One more day and then it’s my HUMP day and then we will be on the downhill slide to my wedding day on Monday.  My bachelor party is going to be at the Déjà vu in Bakersfield, CA, on Sunday night and it’s sure to be a wild one what with the reputation of the place: “thousands of beautiful women and three ugly ones.” Gee, I’d hate to be among the ugly, I mean, what a title to be given, right? Anyhow, it’s going to be fun, I don’t drink anymore being an alcoholic and such and I am also on a great deal of pain medications due to the polyneuropathy unspecified I suffer from PLUS arthritis in my knees PLUS three bulging disks PLUS carpal tunnel in both hands.  My life isn’t easy by any means, so the fact that I have snagged someone as lovely as the Lady Linda is simply amazing, I mean, she must be blind to marry someone like me.  Now if I was still in my twenties, handsome, virile, a true gift to women, I wouldn’t be worried but now it must be because of my considerable wealth and fortune.  No, that can’t be it, because I’m just a bum, more or less which is sadly what becomes of most old chefs.  Especially those who hit the bottle like I used to and used to stay out all night long and then go to work on one hour’s rest.  Those were the days, indeed, because we ran the photos of the old band I was in, the Magnolia Hilltop Brewers, earlier this year when we were posting photos from the 1970’s virtually every day.  Anyhow, today, we have another gourmet burger in store for you so we should get going and get it on! Let’s do it!

            This is a wonderful hamburger topped with Monterey Jack cheese, smoked ham, and sautéed mushrooms on a sesame bun with salsa mayo and a dish of Stockdale Country Club coleslaw on the side.  Here it is:

(#1202) BRIAN CARRICK’S CORDON BLEU 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:

STINKBUG’S SEASONING

1. Yield: One cup of seasoning:


Qty.
Measure
Item
Other
1
Cup
Kosher salt

1
Tablespoon
Black pepper

1
Tablespoon
Granulated garlic

1.5
Teaspoon
Granulated onion

.5
Teaspoon
Hungarian paprika

1
Teaspoon
Summer savory

1
Teaspoon
Dry parsley flakes




Method:

1.      Combine all ingredients together in the bowl of an electric mixer and mix together well. Store in an airtight, DRY container.

This is a wonderful multi-purpose seasoning that can be used with most foods.

(#1202) CORDON BLEU 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
Monterey Jack cheese

6
2-oz. Slices
Smoked ham
Heated
1
Order
Sautéed mushrooms




Method:

1.      Mis-en-place: have everything ready with which to work.  Top your cooked burgers with one slice of 2-ounce smoked ham which you’ve heated up. Sauté the mushrooms and have ready.

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 followed by a spoonful of sautéed mushrooms, 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. Make room for a dish of Stockdale Country Club coleslaw, too. 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.

(#649) SAUTÉED MUSHROOMS

Yield: 1 serving  / Mis-en-place: 10 minutes:


Qty.
Measure
Item
Other
5
Ounces
Raw button mushrooms

.75
Ounce
Vegetable oil

1
Ounce
White wine

1
Pinch
Stinkbug seasoning

1
Each
Lemon wedge

2
Drops
Tabasco sauce

2
Dashes
Worcestershire sauce

1
Dash
Chopped parsley
Rinsed
2
Ounces
Sauté butter




Method:

1.      Heat the vegetable oil in a skillet and when it’s hot, add mushrooms and sauté until tender.  Add the Tabasco sauce, the Worcestershire sauce, and the Stinkbug seasoning.  Deglaze the pan with the white wine and reduce until the liquid is almost gone.  Squeeze the lemon wedge into the mushrooms taking care to remove any seeds.  Finally, add the sauté butter has melted but hasn’t broken.  Add the parsley and serve it when the sauce is creamy and tasty.  Don’t overcook them or break the sauce! If you do, stir in a pinch of all-purpose flour and reheat. 

This is one of the ways one can sauté mushrooms.  It’s quite good. Accompany your finished burger with the following:

(#472) STOCKDALE COUNTRY CLUB COLESLAW


Yield:  6 servings / Mis-en-place: about 10-15 minutes:


Qty.
Measure
Item
Other
1.5
Heads
Green cabbage, shredded

.5
Large
Carrot, grated

.75
cup
Granulated sugar

2
Tablespoons
White vinegar

Kosher salt and black pepper, to taste




Method:

1.      Mis-en-place: have everything ready with which to work.  Combine all of the ingredients together in a clean mixing bowl and then store, refrigerated, in a sanitized container with a tight-fitting lid on it. This will last at the most for about 5 days; then throw it out.

This is a great coleslaw recipe. You will use it time and time again. We do love coleslaw here at the END and have a great many different versions of it to share with you, our dedicated followers.

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 #3 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 Wednesday, October 26, 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.

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          LEBEC, CA, STINKY


                                                                                       
                                                                                                                                                               
This is #1215 an 11” x 14" original oil painting by Beverly Carrick entitled, “Poppies and Smoke Trees." 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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Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 10-24-2011, 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.

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Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.































                                                                                        
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