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Tuesday, January 17, 2012

“Breakfast Spectacular, Pt. X: ‘Vladimir’s Broadway Bob’s Scramble with Tasty Brunch Potatoes (Again!)—the Third-Best Breakfast in the World’ by Chef Vladimir Gdansk”

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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 third album—“Fifth Dimension”—was released on June 05, 1966 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 339 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 Vladimir Gdansk

END Commentary 01-18-2012

Copyright © 2012 by MHB Productions

Word Count: 2,173.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, January 18, 2012 by Chef Vladimir Gdansk

BREAKFAST SPECTACULAR, PART X

Breakfast Spectacular, Pt. X: ‘Vladimir’s Broadway Bob’s Scramble with Tasty Brunch Potatoes (Again!)—the Third-Best Breakfast in the World’ by Chef Vladimir Gdansk



Bakersfield, CA, 01-18-2012 W: We are going to make another scramble today, the one-and-only “Broadway Bob’s Scramble.” This is one of my favorite ones, in fact—it’s a favorite of everyone I’ve ever served it to.  Scrambles are a unique way of presenting the same old ingredients in new and exciting ways.  Besides, it’s a proven fact that most people love scrambled eggs over any other form of egg cookery so my feeling has always been to give the people what they want—correct?

Broadway Bob’s is a medley of ground beef, Isernio sausage, spinach, garlic, cheese, and seasonings and believe me, it’s one of the most tasty dishes I’ve ever eaten, much less made.  The good thing about doing scrambles as is the case with most breakfast foods is that it allows you to use up ingredients leftover from other events.  One of the things we were burdened with as chefs back in the 1980’s and the 1990’s was spinach as during the earlier decade, spinach salads were served on the lunch and dinner menus as well as on most of the banquets we did.  That meant that we always had tons of spinach on hand and didn’t always have ways to use it.  Sure, we could make Italian dishes and such but sometimes, the glut of the vegetable was too great and we could only run so much spinach soup, entrees, and salads and needed other ways to use it and up popped the breakfast menu: where could we use it on that? The answer: omelets and scrambles! Well, that opened up a whole new can of wax, so-to-speak, we found ways to use it and this dish is a prime example of what a little bit of imagination and a spark of creativity could devise.  It also gave us another avenue with which to use up our Isernio sausage and leftover ground beef and this is what you can do, too!  Let’s do it:

BROADWAY BOB’S SCRAMBLE





Yield:  4 servings / Mis-en-place: 45-60 minutes:




Qty.
Measure
Item
Other
Bob’s Mix:
.125
Cup
Vegetable oil

1
#
Ground Isernio’s sausage

1
#
Ground beef

1
Tablespoon
Minced fresh garlic

1
Cup
Minced yellow onions

Broadway Bob’s Scramble:
2
Ounces
Drawn butter

2
Tablespoons
Minced fresh garlic

1
Cup
Diced yellow onions

1
Quart
Fresh spinach, stemmed and chopped
Rinsed
16
Each
Large AAA eggs

2
Teaspoons
Stinkbug’s seasoning

.5
Cup
Shredded fresh parmesan cheese

.125
Cup
Diced pimientos

Hungarian paprika

1
Tablespoon
Freshly minced parsley
Rinsed
The Finish:
1
Large
Orange, sliced

Fresh parsley sprigs
Rinsed
1
Quart
Brunch Potatoes
(Following Recipe)



Method:

1.      Mis-en-place: have everything ready with which to work! First of all, beat the eggs using an electric mixer equipped with a whip attachment until light and airy.  Pour them through a fine-meshed sieve, forcing them through.  This will (1) remove any stray bits of egg shell you might have missed and (2) homogenize them so that no splotchy blobs of egg white are intermingled with the yolks in the finished product—this is unprofessional.  Set them aside in the refrigerator until called for.

2.      Second, prepare the “Bob’s Mix” by placing the oil into a large, heavy-duty skillet over a medium flame and heating it up.  When it is, add the sausage and the beef and cook, breaking it up as you do so.  Continue cooking it, rendering as much oil as you can, and add the onions and garlic and continue cooking until it’s broken up and flavorful.  Place the mixture into a large colander and drain off and discard the liquid. 

a.      This mixture is enough for about EIGHT orders of Broadway Bob’s Scramble but the idea is to save half of it in your freezer so you can do it again without having to go through the first part of the process again.  This will save you time because once you’ve tasted the dish, you’ll want to fix it again and again.

3.      Now, you can do this one of TWO ways: either use one large, heavy-duty skillet and do the scramble “family style” or use four 8” egg pans and do them individually the way it would be done in a professional restaurant—I leave it up to you and your level of skill.  If you opt to use the four individual pans, always buy the Silverstone pans, the non-stick pans designed just for eggs.  They can be purchased either online or at your favorite restaurant supply store. 

4.      Place the skillet(s) over medium flame and add the Drawn Butter.  Heat it up to moderate level and also spray the pans with PAM or some such other food release spray.  When the pan(s) is/are warm, add about ONE cup of the prepared Bob’s Mixture and heat it up along with the garlic and the onions.  Add the spinach and begin cooking it down.  Add the eggs, four per order, and begin the cooking process.  Allow them to form edges and then begin folding the edges in over on the center and continue doing this until they’re about a third of the way cooked. 

5.      Add the Stinkbug seasoning to the scrambles and continue cooking, folding the edges in upon the center using a wooden fork or spoon.  Continue cooking until the eggs are almost done.  While you’re doing this, flip on the oven’s overhead broiler or your salamander oven (if at work).  Top the eggs with the parmesan cheese, pimientos, a few shakes of Hungarian paprika and some parsley flakes.  When the oven’s ready to go, place the skillet(s) underneath it and melt the cheese.  Pull the scrambles out and divide them between FOUR serving plates.

6.      Lay a cup of prepared Brunch Potatoes alongside the cooked eggs and then place an orange slice with a sprig of fresh parsley punched through its center alongside each portion. Your Broadway Bob’s Scrambles are now ready to serve!

7.      Note: you can always par-cook the spinach ahead of time so that it’ll cook that much more quickly once it’s in the pan. Always take whatever shortcuts you can so as to simplify things for yourself. 

This is a popular dish that has always been a favorite of the diners of whatever restaurant I’ve worked.  It’s tasty, has both beef and sausage which is always a treat and with garlic and spinach, it’s a knock-out.  This is one you will use many times over so don’t be afraid to jump in and get it going!

Here’s the Butter Sauce recipe in case you missed it yesterday:

BUTTER SAUCE





1. About 1.5 cups:




Qty.
Measure
Item
Other
1
#
Whole unsalted butter




Method:

1.      Melt whole butter over low heat.  Skim the foam as it melts.

2.      When fully melted, remove butter with a ladle and place in a bowl away from the heat.

3.      Take remaining whey and whip with a wire whisk over low heat.  Whip constantly until hot, about 3-4 minutes but do NOT bring to a boil.

Remove the pot from the fire and gradually whisk in the drawn butter until an emulsified liquid has formed; keep warm at room temperature.  This mixture will remain in this state for several hours.

Here’s Stinkbug’s tasty seasoning, something he’s working at developing for sale around the nation: note that it’s a tasty seasoning that adds a great deal of flavor to whatever foods you choose to use it upon and note, too, that’s made from all-natural ingredients and without that horrible MSG! I mean, who uses MSG anymore?

(#246) 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.

Here’s the Brunch Potatoes:

BRUNCH POTATOES


Yield:  6-8 servings / Mis-en-place: 30 minutes:


Qty.
Measure
Item
Other
2
#
Red potatoes, diced 1”
Blanched
2
#
White potatoes, diced 1”
Blanched
1
Each
Red bell peppers, stemmed, seeded, and diced 1”
1
Each
Green bell peppers, stemmed, seeded, and diced 1”
1
Medium
Red onion, peeled and diced 1”

2
Teaspoons
Minced garlic

.25
Cup
Olive oil

1
Teaspoon
Whole rosemary

1
Tablespoon
Freshly minced parsley flakes
Rinsed
2
Teaspoons
Stinkbug seasoning

1
Teaspoon
Red pepper flakes

Oil for deep-frying




Method:

1.      Mis-en-place: have everything ready with which to work! Preheat standard oven to 400°F or a convection oven—fan “on”—to 350°F.

2.      Prepare the potatoes as directed and then par-boil in salted water until they’re tender.  Drain, chill, and set aside.

3.      Spray a sheet pan with PAM or some such other vegetable release spray and then mix the vegetables with the olive oil, garlic, and rosemary.  Place this pan inside your preheated oven and bake for 10-15 minutes OR until they’re browned on the edges.  Remove then and set aside.

4.      Heat your deep-fat fryer to 350°F and when it’s ready, toss the potatoes into the basket and deep-fry them until they’re golden-brown.  When they are, pull them up and transfer them into a pan and combine with the roasted vegetables, parsley, Stinkbug seasoning, and red pepper flakes.  Toss well and serve immediately!

These are my personal recipe for the BEST brunch potatoes in the world.  This recipe is much-loved by everyone I know and I can assure you that your family or clientele will love them, too!

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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, there you go—another tasty scramble with one more to follow tomorrow!  After that, I believe we’ll take a look at a few omelets, which are always good because not only can you serve them for breakfast, you can also serve them at lunchtime and people love them!  We like versatile foods that people can enjoy in a variety of ways and both omelets and scrambles are very popular this way.  We have been in restaurants that have had 30 or more scrambles on their menu and let me tell you—if you didn’t like eggs by the time you came to work there, you loved them by the time you left!  I mean, I love eggs and most everyone I know loves eggs, too, and now that’s it’s been proved that eggs are NOT bad food, they’ve become very popular again and people eat them for almost every meal.  Scrambles became popular in the 1990’s when chefs starting putting different things together—much like omelets—but served them scrambled instead of fried and folded over.  People went nuts over the new presentation and so—a new food phenomenon was born!   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!    

Thank you!

V. Gdansk

V. Gdansk

Cook IV, CWC, ACF, and the Washington State Chef’s Association


This is me back in the 1980's when I was the Executive Chef at a country club in the Napa Valley. I spent many years working in foodservice, having begun as a young boy working for my father in his restaurant over on the coast in Pismo Beach. Foodservice is in my blood and it's something I still do actively every day in my late eighties in Washington State.

---30---

END Commentary for Wednesday, January 18, 2012 by Chef Vladimir Gdansk.



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 Vladimir Gdansk.



Recipe created by Chef Vladimir Gdansk on June 19, 1997 in St. Helena, CA.

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This is #1347 an 11” x 14" original oil painting by Beverly Carrick entitled, “Arroyo Seco." 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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