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Thursday, January 19, 2012

“Breakfast Spectacular, Pt. XII: ‘Vladimir’s Mexicali Omelet with Tasty Brunch Potatoes (Again!)—the Fifth-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 fifth album—“The Byrds’ Greatest Hits”—was released on August 07, 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 337 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 01-20-2012

Copyright © 2012 by MHB Productions

Word Count: 2,200.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Friday, January 20, 2012 by Chef Vladimir Gdansk

BREAKFAST SPECTACULAR, PART XII

Breakfast Spectacular, Pt. XII: ‘Vladimir’s Mexicali Omelet with Tasty Brunch Potatoes (Again!)—the Fifth-Best Breakfast in the World’ by Chef Vladimir Gdansk



Bakersfield, CA, 01-20-2012 F: Wow! It’s finally Friday which means we have BUT two days to go! The amazing thing to me is, I guess, the fact that January is shooting by and that the Countdown to the End Times, according to our illustrious host, Stinkbug, is less than a year away.  Imagine—if it were true—that the world only had 337 days to go before it came to an end: how would be acting? How would we feel?  Would be sitting here, calmly discussing how to make omelets and eggs? Or would we be out in the streets running wild, begging the government or the United Nations to do something to avert it? I cannot imagine, I have no idea how I would feel but it is curious as to why the Mayans had a calendar that ran for thousands of years to come to an ending point on December 21, 2012, did they know something we don’t?  The History Channel has all kinds of programs devoted to this topic alone and I find each and every one of them to be entertaining brain candy, the conjectures and debates over what will happen are endless and people all have varying opinions as to what the significance of the date in 2012 could mean?   Personally, I think those Mayan chaps got tired of carving their stone calendars and said, “This is where we stop, boys.” 

            Let us hope that that’s the case!

We are going to make an omelet today that features black beans cooked to perfection and grated pepper jack cheese.  It is going to be a glorious day here on the 337th day leading up to the “End.”  This is one of my more popular omelets and I do believe that all of you will love it, there’s something very good about the combination of Latino influences and eggs, at least in this recipe.  Let’s do it:

First of all, you need the recipe for Black Beans:

PREPARED BLACK BEANS





Yield: about 1.5-2 cups / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
1
16-oz can
Cooked black beans

.125
Cup
Prepared tomato salsa

.25
Teaspoon
Minced garlic

1
Each
Bay leaf

.25
Teaspoon
Ground cumin

1
Tablespoon
Minced scallions

.25
Teaspoon
Kosher salt

1
Teaspoon
Chopped Ortega green chilis

.5
Teaspoon
Minced pimientos




Method:

1.      Combine the ingredients together in a saucepot and heat up.  Cook over a low flame until tender but NOT mushy.  Keep on hand for whatever recipe calls for them.

It’s a good thing to be able to cook dried legumes to perfection but usually, whatever comes in a can is uniformly perfect and much better.  All we have to do is to season and to prepare them for use and also, it’s a time-saver.

Here’s a recipe for Fresh Tomato Salsa:

(#360) FRESH TOMATO SALSA





Yield: 2 cups / Mis-en-place: about 20 minutes:




Qty.
Measure
Item
Other
1.25
Cups
Diced roma tomatoes (3/16 cut)

.25
Cup
Diced red onions (1/4” cut)

.25
Bunch
Cilantro, chopped

.75
Teaspoon
Diced jalapenos (1/8” cut)

1.5
Teaspoons
Minced garlic

2
Tablespoons
Lime juice

1.5
Teaspoons
Kosher salt

.25
Cup
Olive oil

3
Drops
Tabasco sauce




Method:

1.      Combine all ingredients together in a sanitized container and label, date, and refrigerate.  Use for no longer than 4-5 days.

This is the perfect tomato salsa for all your Mexican/Latino needs.  You will love it!

Here’s the Mexicali Omelet recipe:

MEXICALI OMELET

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


Qty.
Measure
Item
Other
16
Each
Large AAA eggs

2
Ounces
Butter Sauce

.125
Cup
Diced green chilis

2
Teaspoons
Stinkbug seasoning

1
Cup
Cooked black beans (see recipe)

2
Cups
Grated pepper-jack cheese

1
Each
Red corn tortilla, cut into strips 

1
Each
Blue corn tortilla, cut into strips 

2
Each
White corn tortillas, cut into strips 

1
Cup
Tomato salsa

12
Each
Avocado slices

Sour cream in a squirt bottle

.25
Cup
Slivered scallions

1
Tablespoon
Parsley flakes
Rinsed
Hungarian paprika

1
Quart
Brunch Potatoes
Accompanying
1
Each
Large orange, sliced

Sprigs fresh cilantro
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Prepare the black beans as directed in the following recipe.  Cut the tortillas into strips and then deep-fry until crispy.  Remove from the fryer basket and dump onto a sheet pan lined with paper towels.  Have an overhead oven broiler or a salamander oven turned on and ready for action.  Prep the potato recipe and have ready for action.

2.      Beat the eggs until light and frothy using an electric mixer equipped with a whip attachment and then force them through a fine-meshed sieve into a bowl.  This will (1) remove any stray bits of egg shell you might have missed and (2) homogenize the finished eggs which will remove any possibilities of egg white showing up in blotches—this is so unprofessional!

3.      Place FOUR 9” Silverstone non-stick eggs pans over medium flame and spray with PAM or some such other food release spray.  Add the Butter Sauce between them and heat it up.  When it’s hot, add equal amounts of eggs to each one along with the green chilis and the Stinkbug Seasoning.  Drop the Brunch Potatoes into the deep-fat fryer NOW.

4.      Cook the eggs until borders have formed around the edges.  Now, leaving the edges as they are, begin stirring up the middle a bit and then tilting the pan all the way around in a circle so the eggs spread out over the existing edges and then set upright once more. By doing this (known as “rolling an omelet”), you are cooking the eggs from the center in and spreading the raw eggs out over the edges which increases the size of the finished omelets.

5.      When the centers are cooked on each one, place one-quarter of a cup of cooked black beans in the center and top with half-a-cup each of shredded pepper-jack cheese.  Now, place the omelets underneath the overhead broiler and melt the cheese.  Pull them out and using a wooden fork or spoon, roll each one up as you roll it out of the pan.  Top with three slices of avocado on each one followed by ribbons of sour cream squirted out of the squirt bottle.  Then, top with a sprinkle of the tri-colored, deep-fried corn chips, scallions, parsley flakes, and a few shakes of Hungarian paprika. 

6.      Lay a cup of hot Brunch Potatoes alongside each Mexicali Omelet followed by an orange slice with sprigs of fresh cilantro forced through their centers.  Accompany with ramekins of tomato salsa and you’ve got yourself a classic meal.

Everyone is in love with Hispanic foods nowadays so chefs are busily devising creations to meet their needs.  This is one such dish that we devised back in the 1990’s and is still a popular fixture of our restaurant menu today.

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.

Today, we have made our first omelet together and to me, that’s always exciting!  Breakfast foods have come a long ways since ham omelets, ham and cheese omelets, and minced ham and scrambled were the three biggest sellers on a breakfast menu.  Nowadays, practically anything goes and is accepted, people love the wide variety of breakfast entrées that modern chefs have dreamed up.  Sure—back in the old days in country clubs, grand hotels, and fine-dining European restaurants, chefs served a wide variety of foods but the average man knew nothing different and ate whatever was on the menu as long as it didn’t vary from the three items listed above.  That’s a pretty tragic commentary on our foodservice ideas of the 1960’s and further back.  Heck! Even the 1970’s weren’t that all enlightened whereas now, no combination is too weird, difficult, or peculiar—that’s what I love about living in modern times!   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 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! Tomorrow: Vladimir Gdansk will take over so please give him an enormous welcome! 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 Friday, January 20, 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.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                              
                                                                                                                                                             
This is #1349 an 11” x 14" original oil painting by Beverly Carrick entitled, “Memories." 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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