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Friday, January 13, 2012

“Breakfast Spectacular, Pt. VI: ‘The One-and-Only French Toast Sandwich is too good to be True’ by Chef James “Jimmy” Hall”

Our new band for the next few days is an old acid band from Los Angeles, CA, the short-lived but great Pacific Gas and Electric.  Their fourth album, “PG & E” was released in 1971 and is a classic album that we believe you will enjoy.  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!  Note: Unfortunately, their fifth album, “Pacific Gas & Electric starring Charlie Allen” which was released in 1973 and is no longer available.  That leaves us their FINAL release which we will present tomorrow. Thank you, the Elemental News of the Day.






                                                                                 

Here's the countdown to December 21, 2012: from today, we have 343 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 James “Jimmy” Hall

END Commentary 01-14-2012

Copyright © 2012 by MHB Productions

Word Count: 1,888.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Saturday, January 14, 2012 by Chef James “Jimmy” Hall

BREAKFAST SPECTACULAR, PART VI

Breakfast Spectacular, Pt. VI: ‘The One-and-Only French Toast Sandwich is too good to be True’ by Chef James “Jimmy” Hall



Bakersfield, CA, 01-14-2012 S: I’ve decided to come back today to do another French Toast recipe that is among my classics because when I was flipping through my culinary books—you know—the ones that contain my personal culinary history—I came across this spectacular recipe that I knew I had to get into print before I went on my merry way.  This one is somewhat like the great Monte Christo sandwich—a deep-fried classic that everyone loves—but is more suited for breakfast than it is lunch.  Then again, it’s great if you’re out on the bar-run on either Friday or Saturday night and even though it’s misery for the cooks to have to prepare it, when it arrives at your tableside and is set down before you, it’s like a slice of heaven has been set down in front of you.

The sandwich uses white bread, seedless red raspberry preserves, and mashed bananas and is then formed into a triple-decker sandwich and cooked on the flattop or griddle.  Sure, if you have a deep-fat fryer, you can do it in there but like the Monte Christo, it has to be held together with toothpicks lest it explode and ruin the fryer oil.  It’s important that these sandwiches be made ahead and then refrigerated for at least 6-8 hours so that it won’t come apart when it’s being cooked.  If you’re running a foodservice operation, you make only so many and when you run out, you 86 them lest they be rushed together and then look crappy on the plate.  Always think of what the customer sees when his or her meal is placed before them: you want them to have a memorable experience that they will share with friends, family, and co-workers so that more and more people come to eat at your restaurant/hotel/country club.  Note: this is a great place to utilize leftover bananas that are slightly overripe.  Save them for this purpose but DON’T freeze them like you would for muffins or quickbreads.  You want them to be somewhat firm, not gooey, loose, and nasty. Let’s make it:

FRENCH TOAST SANDWICH





Yield:  4 servings / Mis-en-place: 8 hours prep time/ 20 minutes cooking time:




Qty.
Measure
Item
Other
The Batter:
12
Each
Large AAA eggs

1.5
Cups
Heavy cream

.5
Cup
Granulated sugar

2
Teaspoons
Ground cinnamon

.125
Cup
Brandy

2
Teaspoons
Vanilla extract

The Sandwich:
12
Slices
White bread

1
Cup
Seedless red raspberry preserves

2
Large
Bananas, mashed

The Cooking Mode:
.5-1
Cup
Vegetable oil

The Finish:
Powdered sugar

Ground nutmeg

.125
Cup
Combined lemon, orange, and lime zest

Whipped butter

Maple syrup
Hot
1
Each
Large orange, sliced

Fresh sprigs of parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! The day before you plan on cooking your French toast, prepare the batter and the sandwiches.  Beat the eggs using the electric mixer until light and foamy.  Add the cream, sugar, cinnamon, brandy, and vanilla extract.  Pour the batter through a fine-meshed sieve to (1) capture any stray eggshells and (2) to break up the egg’s albumin thereby homogenizing the batter.  You want it like liquid.  Place the batter in a sanitized airtight container and refrigerate.

2.      Make the sandwiches by doing the following: lay four slices of white bread out before you on your work surface.  Atop each, spread equal amounts of seedless red raspberry preserves. Then, place a slice of white bread atop the first level.  Now, spread equal amounts of mashed banana atop this slice and then top with a final slice of bread. Gently press the top of the sandwich and then wrap each one of them up tightly in plastic wrap. Place them in a pan and refrigerate overnight.

3.      The next day, fire up the griddle (flattop) to 350°F or a couple of heavy-bottomed skillets over medium flame. When ready to go, add vegetable oil after spraying the work surface(s) with PAM or some such other food release spray and bring out the sandwiches.  Un-wrap them, dip each one in the prepared batter and hold there for a minute or so.  Then, place them into the hot oil and begin the cooking process.

4.      Brown them on both the bottom and the upper sides and then brown them on each of the individual sides a little bit if you can.  Just sort of flip them over and allow each side to rest in the hot oil, adding more if you need it, in order to seal the sides.  This doesn’t take as long as the tops and bottoms but still, it’s important to do so as what you’re doing is cauterizing them to prevent leakage.

5.      When they’re done, hold them in a 300°F standard oven for several minutes and then bring them out. Slice each one in a diagonal slice and place the two halves open-faced on each of FOUR serving plates.  Dust liberally with powdered sugar and sprinkle with ground nutmeg.  Divide the combined citrus zests among each sandwich sprinkling some on each to give them a beautiful look and a citrus flavor.

6.      Place a ramekin of hot maple syrup on each plate and then place the expected orange slice with the fresh parsley sprig thrust through its center.  Be sure to place a couple of scoops of whipped butter alongside each serving using a 1-ounce ice cream scoop. Your French toast sandwiches are now ready to serve.

7.      NOTE: this is sort of like making Monte Cristo Sandwiches so if you have a deep-fryer handy and want to cook them like that, go for it.  Cook until golden-brown and then drain on paper towels.

This is a great recipe from a country club I used to work for that was very popular among the members and their guests.  It’s one that is unusual to say the least but is very tasty, beautiful, and unique.  People will talk about this one for many weeks to come. Enjoy!

Okay, I’m going to give you a treat since we’ve been using it each and every day: this is the formula for Whipped Butter ala the old restaurant way…

WHIPPED BUTTER





Yield:  about 1.25 # / Mis-en-place: 20 minutes:




Qty.
Measure
Item
Other
1
#
Salted butter
Softened
1
Teaspoon
Kosher salt

.125
Cup
Whole milk

Crushed ice




Method:

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

2.      Using an electric mixer equipped with a paddle attachment beat the softened butter with the kosher salt until light and airy.  As you do so, gradually add the milk until it’s been incorporated.

3.      Now, for the trick: in the old days of foodservice, like the mid-1970’s all the way back, chefs always added a little bit of CRUSHED ICE to the mix as they beat the butter.  For a pound, it won’t take much but this is what you do: as you’re beating the butter, be sure to lift the bottom of the mixing bowl so that the paddle scrapes the bottom and the sides.  As it continues to rotate at medium-high speed, add a tablespoon of crushed ice at a time until the butter has almost doubled in size and is super-light and fluffy.  Don’t overdo it but add enough to increase its volume.

4.      When it’s where we want it, place it into a pastry bag equipped with a star tip or using a 1-ounce ice cream scoop, scoop it into balls and accompany your hot cakes, waffles, and French toast or your hot buns and muffins with it.

5.      If you have leftovers, refrigerate them and always be sure to wrap it up airtight in order to keep the flavors of the refrigerator out of it.  You’ll have to re-whip it the next day and after two days, melt it and use it for cooking or discard it.

This is the time-honored way of whipping butter.  It’s a little bit deceptive by legal standards but it’s a heck of a product.

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

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.

I’m somewhat titillated, my friends, as I continue to get calls and even a few letters at the MHB P.O. Box criticizing my views on the illegal alien issue here in the United States. I am somewhat flummoxed because I cannot understand how—in this day and age of rampant Obamaism, socialism, and NO jobs—how people can continue to advocate for the entry and the rights of non-Americans when so many of our fellow citizens are without jobs.  All I can say is that I hope that this November, the people of this nation wake up and take back the reins of power and retake the government and close the border.  The jobs that was available to me as a kid back in the 1960’s have long since disappeared for my grandkids today.  I am truly worried for their futures and so should you: shame on all of you who promote the rights of illegals over the rights of Americans: we owe these people absolutely nothing!  That is my final word on the subject. Please send no more cards or letters and certainly don’t call me—I’ve had my say.  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 PACIFIC GAS & ELECTRIC 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!

Jimmy Hall

James Hall

Cook III, CWC, ACF, CA273 Santa Barbara ACF chapter and HI033 Maui Chef’s and Cook’s Association

______________________________________________________________________

This is me as a chef during the 1980's when we took a group photograph for a Chefs de Cuisine yearbook. At the time, I was working at a hotel in Bakersfield, CA, down on Union Avenue. It was still somewhat nice and the area was still the original "restaurant row" of the city. Now, I am in my sixties and am working over in Santa Barbara, CA, as a food and beverage director for a country club.

---30---

END Commentary for Saturday, January 14, 2012 by Chef James “Jimmy” Hall.



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 James “Jimmy” Hall



Recipe created by Chef James “Jimmy” Hall on September 28, 1994 in Bakersfield, CA.

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This is #1343 an 8” x 10" original oil painting by Beverly Carrick entitled, “Tres Caballeros." 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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1 comment:

  1. Jimmy, your French toast is the bomb, baby, I love it. Great stuff, I use this one at my restaurant.

    ReplyDelete

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