Popular Posts

Wednesday, January 18, 2012

“Breakfast Spectacular, Pt. XI: ‘Vladimir’s Insernio Sausage Scramble with Tasty Brunch Potatoes (Again!)—the Fourth-Best Breakfast in the World’ by Chef Vladimir Gdansk”



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 fourth album—“Younger than Yesterday”—was released on February 06, 1967 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 338 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 01-19-2012

Copyright © 2012 by MHB Productions

Word Count: 2,166.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Thursday, January 19, 2012 by Chef Vladimir Gdansk

BREAKFAST SPECTACULAR, PART XI

Breakfast Spectacular, Pt. XI: ‘Vladimir’s Insernio Sausage Scramble with Tasty Brunch Potatoes (Again!)—the Fourth-Best Breakfast in the World’ by Chef Vladimir Gdansk



Bakersfield, CA, 01-19-2012 Th: This is the fourth and last day of Egg Scrambles and then we will move on to other aspects of breakfast cookery, friends.  I do hope you’ve been enjoying the lovely dishes I’ve been serving up all week and that today’s special will be no different.  I have been extolling the virtues of eating eggs all week and this recipe should really ignite the desire to do so as it’s made with one of the tastiest sausages around, Isernio, which can be found in specialty stores or ordered online.  It’s a seasoned, Italian sausage that smacks of rosemary and other herbs and is a definite benefit to a meat such as the one we’re using here today.  Sure, you could substitute a Farmer John’s product, I guess, as his ground sausage is amazingly good just as is Jimmy Dean products.  You have to eat what’s available in your area but if you have the chance or are visiting in a region or state that offers these products like the Great Pacific Northwest, well, you know: when in Rome, do as the Romans do, correct?

That’s the lovely thing about being able to travel the whole wide world as there are so many different localized foods that it would take one several lifetimes to eat everything available to him or her.  In the course of my long, lengthy life, I’ve done the best I could try to eat an entire area—laughing out loud!  Anyhow, do your best to come up with the sausage or if you live in an area, in which it can be found, like Washington State, go out and get the real thing and go for it! Once you’ve had this dish, you’ll never enjoy another bulk sausage, I assure you! Let’s do it:

ISERNIO SCRAMBLE


Yield:  4 servings / Mis-en-place: 1-1.25 hours total prep time:


Qty.
Measure
Item
Other
16
Ounces
Isernio sausage

2
Tablespoons
Vegetable oil

16
Each
Large AAA eggs

2
Ounces
Drawn butter

2
Cups
Sliced button mushrooms

1
Tablespoon
Vegetable oil

2
Teaspoons
Kosher salt

.5
Teaspoon
Black pepper

.125
Cup
Diced scallions

1
Tablespoon
Diced pimientos

.125
Cup
Chardonnay

1
Cup
Diced green bell peppers, stemmed & seeded

1
Cup
Diced red bell peppers, stemmed & seeded

1
Tablespoon
Vegetable oil

2
Teaspoons
Stinkbug seasoning

1
Cup
Shredded fresh parmesan cheese

1
Tablespoon
Freshly minced parsley
Rinsed
1
Tablespoon
Diced pimientos

1
Quart
Brunch Potatoes

1
Each
Large orange, sliced

Fresh parsley sprigs
Rinsed
Hungarian paprika




Method:

1.      Mis-en-place: have everything ready with which to work! 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. Have the drawn butter ready—keep it someplace warm until called for.

2.      Place a heavy-duty skillet over a moderate flame and when it’s warm, add the vegetable oil and heat it up.  When it is, add the Isernio sausage and begin cooking it, breaking it down as you do so, so that by the time it’s finished cooking, it’s small, pebble-sized pieces of meat.  Continue cooking, rendering grease, and when the meat’s completely cooked, dump it into a colander and drain off and discard the oil.  Keep the meat warm until you’re ready for it.

3.      Place another skillet over a moderate flame and spray it with PAM or some such other food release spray and when it’s warm, add the next measure of vegetable oil.  Add the mushrooms to it along with the salt, pepper, scallions, and pimientos and cook until the mushrooms are becoming tender.  Raise the heat and hit it with the wine, taking care to stand back so as to not get hit by a burst of upward-rising flame when the alcohol and the fire meet.  Reduce the wine to almost nothing cooking the mushrooms in the process.  Pull them off the fire and dump into another colander, draining off and discarding the residual liquid. Set aside.

4.      Cook the bell peppers in another skillet with the last measure of vegetable oil and when tender, remove them from the heat and set aside.  Prepare to drop the Brunch Potatoes now.  Proceed to the eggs and be sure to heat up your oven’s overhead broiler or your salamander oven, if at work.

5.      Now, either use a large non-stick heavy-duty skillet or four 8” Silverstone egg pans of the non-stick variety.  Spray with PAM or some such other food release spray and add the drawn butter.  Heat it up over a medium flame and when hot, add the cooked Isernio sausage and equal amounts of sautéed mushrooms and bell peppers.  Add equal amounts of eggs (four eggs each—the equivalent of .75-cup) and begin the cooking process.  Season with the Stinkbug Seasoning.

6.      Allow the eggs to form borders and when they do, begin scrambling the edges over onto the centers, taking care to blend everything well.  Continue cooking until the eggs are almost cooked and then pull off of the fire(s). Top with shredded parmesan cheese, parsley flakes, and a few shakes of Hungarian paprika and place underneath the overhead broiler.  Melt the cheese and then remove from the oven.

7.      Place the scrambles on each of FOUR serving plates.  Accompany with a cup of Brunch Potatoes on each and then alongside the scrambles lay an orange slice with fresh parsley sprigs thrust their mid-sections. Give a final shake or two of Hungarian paprika and then your Isernio Scrambles are ready go!

This is a classic scramble dish that is much-loved where I come from.  Isernio sausage is a very tasty product that can be found in most specialty meat shops or if not there, online.  It is a big favorite in the Pacific Northwest and elsewhere on the Pacific Coastline.  Once you’ve tried it, you’ll always want it so try to find it! Enjoy!

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!

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

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.

Of the four scrambles I’ve presented over the past four days, the Isernio Scramble is one of my favorites as is the Broadway Bob’s!  I love Isernio sausage and it’s something that I found in the Pacific Northwest, a very delicious, Italian-style sausage that’s full of flavor, personality, and character.  One of the things I love about traveling the length and width of the continental United States as well as Hawaii and Alaska is being introduced to the wide variety of various foodstuffs available to consumers.  As long as our nation remains the free capitalistic bastion that it is in the world, we will always have the newest and best products available to us.  Should the day come where we become a socialist paradise, those culinary opportunities will depart so let us make sure that that never happens!   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 Thursday, January 19, 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 02, 1996 in St. Helena, CA.

KEEP READING THE ELEMENTARY NEWS OF THE DAY FOR THE BEST OF CULINARY POLITICS!

http://elementalnewsoftheday.blogspot.com/

“Stinky” of the Elemental News of the Day for the best of the news, politics, sports, foodservice, hotel and restaurant business, the end times, the end of days, the apocalypse, armageddon, and whatever else happens to pop up!

 



                                                                          

STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                              
                                                                                  
This is #1348 a 9” x 12" original oil painting by Beverly Carrick entitled, “Up-and-Away." 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!

Web Pictures V
                                                                          




















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.





                                                                                   

                                                                                        
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 01-17-2012, 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.

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                  
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

Vladimir Gdansk, Breakfast Spectacular, Breakfast Foods, Egg Dishes, The Byrds, Eggs and Omelets, Scrambles, Breakfast Specialties, Morning Meals, Easter Sunday, Delicious Foods, Special Menus,










                                                                                   
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2011 of Bakersfield, California, the United States of America.











Advertisements:






















































No comments:

Post a Comment

Please leave comments! Thanks! The American Institute of Culinary Politics-Elemental News of the Day!