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Sunday, January 29, 2012

“Beverages, Pt. II: ‘Bailey’s Shake, Blushing Maiden, Lucky Lady, and Morgan’s Red Rouge—four Tasty Beverages to enliven your Winter’ by Chef Murph MacDougal”



Our new band for the next month or so is one of the best bands to come out of Los Angeles in the 1960’s: the Byrds.  They went from Electric Folk to Psychedelic to Country Music and shined each and every step of the way.  Their fifteenth album—“The Best of the Byrds: Greatest Hits, Volume II”—was released on November 10, 1972 and is still as wonderful today as it was then, more than 40 years ago.  We love it and think you will, too, so go out and buy it by using the handy link to Amazon.com, the world’s largest online retailer and get it now! You won’t be disappointed! [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.



                                                                              

Here's the countdown to December 21, 2012: from today, we have 328 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!

                                                                                    


STINKBUG 2012

                                                                                   

Chef Murph MacDougal

END Commentary 01-30-2012

Copyright © 2012 by MHB Productions

Word Count: 1,502.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, January 30, 2012 by Chef Murph MacDougal

BEVERAGE RECIPES, PT II

Beverages, Pt. II: ‘Bailey’s Shake, Blushing Maiden, Lucky Lady, and Morgan’s Red Rouge—four Tasty Beverages to enliven your Winter’ by Chef Murph MacDougal



Bakersfield, CA, 01-30-2012 M: Hi, everybody, it’s been quite awhile since last I was here and lo-and-behold, I have drawn one of the cards I’ve hoped to get since I heard Stinkbug created the category: BEVERAGES!  I used to tend bar and this is like a dream come true as I get to share with you many of the beverages I used to make and serve in some of the cocktail lounges I worked in as a young person.  I always liked tending bar but love the kitchen, too, so I’ve lived one of those lives where I’ve been torn both ways.  I wanted the freedom of working in a bar and not being under anyone else except the general manager or the food and beverage director.  I also enjoyed the kitchen where I could create and use my extensive schooling to create magnificent desserts, salads, and a whole host of other items that led to my being elected to posts that many other cooks dreamed about. I have served my trade well for longer than I can recall having started long ago in the late 1960’s under my father who was a hard taskmaster.  But the man was a saint in that he taught his baby girl the tricks of the trade and gave me a profession which has allowed me to rise high in the American Culinary Federation and also as a Mixologist.  Foodservice was instilled in me from the time I could stand up, my father having put a potato peeler in my hands at age four and put me to work.  Because of him, I strived hard to rise up the ladder so I could get out from under him…I know, I know, sounds like I’m split in two, well, I am. I love the man and he also was the hardest boss I’ve ever worked under so that everyone else was mild compared to him. But I thank Papa each and every day for everything he taught me, for the professionalism he instilled in me, and for the toughness he beat into me.  Let’s make some drinks:

BAILEY’S SHAKE





Yield:  1 serving / Mis-en-place: 45 seconds:




Qty.
Measure
Item
Other
3
Cups
Dreyer’s vanilla ice cream

1
Ounce
Gran Marnier

1.5
Ounces
Bailey’s Irish Cream

1.5
Ounces
Dark Crème de Cacao

1
8-oz. scoop
Dreyer’s vanilla ice cream




Method:

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

2.      Place all ingredients into a blender and blend to desired thickness.  Place one scoop of vanilla ice cream in a large brandy sniffer and pour the blended beverage over it.  Serve with a straw and a spoon.

This is an excellent beverage to end one’s night with.  Sit down by the fireside, put your feet up, and enjoy the pleasures of life—this is the beverage with which to do it!  

This next drink is a strawberry-lover’s delight:

BLUSHING MAIDEN





Yield:  4 servings / Mis-en-place: 10 minutes:




Qty.
Measure
Item
Other
.75
Cup
Amaretto liqueur

5
Ounces
Fresh strawberries, hulled and rinsed

1
Cup
Whole milk—COLD

1
Teaspoon
Granulated sugar

10
Each
Ice cubes

1
Cup
Whipping cream

.5
Cup
Powdered sugar

1
Teaspoon
Almond extract




Method:

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

2.      Proceed to the whipping cream part first: place it into a chilled mixing bowl and using a whip attachment, beat it until semi-stiff peaks have formed; add the powdered sugar and the almond extract and continue beating until stiff peaks have resulted—set it aside. 

3.      Place the rest of the ingredients into a blender and blend for 20 seconds. Now, using a pastry bag equipped with a star tip, pump whipped cream into four large ROCKS glasses.  Divide the blended beverage between them and pour over the top.  Accompany with a spoon and enjoy.

This is a lovely beverage that is perfect for anytime of the year but particularly so in the wintertime.  It’s like having a burst of spring in one’s life that enlivens and lightens the winter.  Enjoy!

Our next drink is a joy made with rum and Anisette.  It also has a hint of vanilla and that’s always nice to my tastes.  Rum is a beverage that is available in many different brands but for our purposes, we will be using Bacardi and Captain Morgan’s.  They’re always good…

LUCKY LADY





Yield:  1 serving1 / Mis-en-place: 20 seconds:




Qty.
Measure
Item
Other
.75
Ounce
Bacardi light rum

.25
Ounce
Hiram Walker Anisette

.25
Ounce
Hiram Walker White Crème de Cacao

.75
Ounce
Half-and-Half




Method:

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

2.      Place one cup of crushed ice in a blender and add the rest of the ingredients; turn it on and blend for 10 seconds and then pour into a margarita glass and serve. Always serve cocktails and other alcoholic beverages on doily-lined side dishes.

This is a great drink for those who enjoy the taste of rum, anisette, vanilla and cacao beans.  Always a good one for those who enjoy tasty adult beverages, keep this recipe handy.

Here’s our final drink for the day:

MORGAN’S RED ROUGE





Yield:  1 serving1 / Mis-en-place: 30 seconds:




Qty.
Measure
Item
Other
1
Ounce
Captain Morgan’s spiced rum

.5
Ounce
Raspberry brandy

2
Ounces
Pineapple juice

.5
Ounce
Lime juice




Method:

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

2.      Combine all ingredients in a Collin’s glass.  Add crushed ice and stir then pour over additional ice and serve.

This is a classic bar drink that everyone can enjoy.  Captain Morgan’s brandy has become very popular nowadays and is perfect for this beverage.  Be sure to use only the best for best results.

---------------------------------------------

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. 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.

Well, Monday is over and done and that leaves us but six more days.  I am so glad that I picked the Beverages’ Card from Stinkbug’s hat, I mean, tending bar was one of the things I did for many years in between working in the kitchen and was always one of my favorite jobs.  When one is a bartender or Mixologist as we prefer it nowadays, one is basically in charge of their domain and everyone listens to them.  No one argues with the bartendress as to do so is to risk the most indescribable wrath.  People tend to respect the Mixologist which suits me fine; it’s like being alone while surrounded by people. You talk to who you want and everyone is your friend—until you have to cut them off; but that’s a part of the job, can’t risk anyone getting popped for driving and drinking nowadays.  I do love being able to write about this and do hope that you are going to enjoy this week and will be posting comments—we need them to keep afloat.  Anyhow—all we ask of you, dear readers, is that you please leave some comments and/or become a follower and why not spend some money and purchase an album by the Byrds 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!   HAVE A GREAT MONDAY!

Thank you, my friends!

Murph MacDougal

Murph MacDougal

Certified Club Manager, ACF Member, Foodserver/Bartender and professional Chef and Baker

_______________________________________________________________________

This is a picture of me when I was a young chef in the kitchen back in 1975. I apprenticed underneath my father and spent six years working for him in his British-Irish Restaurant in Fresno, California. I later moved to Frazier Park, California, and spent quite a few years working in the area and that's where I met Stinkbug. Anyhow, I am now working at a country club over on the coast near San Luis Obispo.

---30---

END Commentary for Monday, January 30, 2012 by Chef Murph MacDougal.



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 written by the one-and-only Chef Murph MacDougal



Recipe created by Chef Murph MacDougal on September 17, 1984 in Bakersfield, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS



                                                                                                                                                                                                                                 
This is #925 a 24” x 36" original oil painting by Beverly Carrick entitled, “The Posse." 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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Beer: Smokehouse.






























                                                                

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Tags:

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