Popular Posts

Saturday, January 21, 2012

“Breakfast Spectacular, Pt. XIV: ‘Vladimir’s Seafood Omelet with Tasty Brunch Potatoes (Again!)—the Seventh-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 seventh album—“Sweetheart of the Rodeo”—was released on August 30, 1968 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 335 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 01-22-2012

Copyright © 2012 by MHB Productions

Word Count: 2,367.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, January 22, 2012 by Chef Vladimir Gdansk
BREAKFAST SPECTACULAR, PART XIV

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



Bakersfield, CA, 01-22-2012 Su: My final installment for this go-round is going to be my classic Seafood Omelet, one of the best dishes that the Pacific Northwest has to offer.  Let me tell you this: there’s something very magical about FRESH seafood that cannot be beat or imitated.  I feel for the folks who live in Nebraska or Tennessee who have never tasted fresh fish that’s been out of the water for an hour or less.  They’ve grown up eating frozen seafood that is fine, nothing wrong with it, but it simply cannot compare to FRESH.  When one has the opportunity to go someplace where fish is caught on a daily—if not hourly—basis, they can never look at seafood the same ever again.  That is why living in one of the nation’s coastal areas, whether it is the ocean, the gulf, or the Great Lakes’ region, is a wonderful thing.  Everyone should have the opportunity to enjoy fresh-caught fish, shellfish, and other products taken from the deep blue sea.  Come to Washington State, my friends, spend some time here where the fishing boats go out every day and bring their catches to market.  If you’ve never been to Pike’s Place in the midst of Seattle, you have no idea as to what a real fish market or fishmonger is like. Come and visit us sometime, we’d love to have you.  There are so many restaurants here that you could get lost for months going to each and every one of them!

Our recipe today calls for a sauce, Mornay Sauce, to be precise that is pretty much standard when making a seafood omelet or scramble.  It’s a classic white sauce based upon a Béchamel to which white cheese has been added.  Here’s the recipe for the sauce:

(#278) MORNAY SAUCE

Yield:  about ONE quart of sauce / Mis-en-place: about 30 minutes:


Qty.
Measure
Item
Other
1
Quart 
Superior chicken stock

1
Quart
Whole milk

.25
Cup
Melted butter

3/8
Cup
All-purpose flour

2
Teaspoons
Kosher salt

1
Teaspoon
White pepper

.5
Cup
Grated Swiss or Monterey Jack cheese




Method:

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

2.      Have stock and milk on the stove in a heavy-bottomed saucepot at a high simmer. Reduce by half.

3.      Combine remaining ingredients in bowl of an electric mixer. Mix until well-blended. Pour then into a 1 gallon saucepot and place over low flame.

4.      Cook this roux slowly until it begins to tan. Then, gradually begin whisking in the combined liquids a pint or two at a time so that the roux can absorb it without getting lumps.

5.       As you do this, turn the heat up almost all the way as you continue to add the remaining stock. At first, it should appear to be thin which is okay—it’ll thicken but as for now, make sure that there are no lumps.

6.       Allow sauce to simmer after reducing heat to low which will gradually thicken it more. If not thick enough for your needs, make slurry of flour and oil and whisk it in or use your lie. When thick enough, let it cook just a little bit longer in order to incorporate the final additions. Check also for taste and modify as needed.

Sauce Mornay is one of the classic sauces that every chef and cook should know.  This one can be used for many different dishes, from seafood to eggs, from poultry to pork.  Be adventurous and see what you can do with it!

Note: I originally created this omelet while living in St. Helena, in the Napa Valley of California but the coast isn’t that far away, up in the Bay Area.  It really didn’t come alive until I moved to Whidbey Island so bear with me.  I just wanted you to understand its origins so that you wouldn’t think I was some sort of landlubber fool!

SEAFOOD OMELET

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


Qty.
Measure
Item
Other
1
Cup
Dungeness crabmeat

1
Cup
Bay shrimp

1
Cup
Lobster meat

1
Cup
Sliced button mushrooms

.25
Cup
Butter Sauce

2
Teaspoons
Stinkbug seasoning

1
Teaspoon
Garlic

.5
Teaspoon
Whole thyme

.25
Cup
Chablis

.25
Cup
Butter Sauce

12
Each
Large AAA eggs

1
Tablespoon
Diced pimientos, drained and dried WELL

.125
Cup
Minced scallions

1
Cup
Grated Monterey jack cheese

2
Cups
Mornay sauce

1
Tablespoon
Minced fresh parsley

Hungarian paprika

1
Quart
Brunch Potatoes

1
Each
Lemon “moon”

Fresh sprigs of parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! First of all, prepare the Mornay Sauce as directed in the following recipe and have ready.

2.      Place a large skillet over a medium flame and heat the first measure of butter sauce.  Meanwhile, press as much liquid as you can out of the seafood, particularly the crabmeat by placing it in a fine-meshed sieve and then pressing it with a piece of plastic wrap between your fist and the seafood.  DON’T crush it to bits; no, just apply gentle pressure to get the liquid out of it.  When it’s fairly dry, add it to the Butter Sauce along with the mushrooms and begin to cook it.  Season with the Stinkbug seasoning, garlic, and thyme.

3.      Meanwhile, beat the eggs in the bowl of an electric mixer equipped with a whip attachment and when they’re light and foamy, force them through a fine-meshed sieve into a sanitized bowl.  This will (1) remove and stray bits of eggshell that might have been overlooked and (2) homogenize the eggs so as to prevent any blotchy spots of egg white (albumin) from showing up in the finished product.  Also at this time, preheat your oven’s overhead broiler or fire up your salamander oven if on the job.

4.      When the seafood is hot and most of the remaining liquid has been reduce, hit it with the wine, taking care to stand back, and reduce it almost nothing.  When it’s as it’s supposed to be, place it into a colander and allow it to drain but keep it somewhere WARM.

5.      Place the four 9” Silverstone egg skillets over medium-heat, spray with PAM or some such other food release spray and then add the Butter Sauce, dividing it between them.  When it’s hot, pour in equal amounts of egg mixture and divide the pimientos and scallions between each pan.

a.      While you’re doing this, have the Brunch Potatoes ready to drop into the deep-fat fryer and then prepare them as the recipe directs you to do.

6.      Begin cooking the omelets: when borders form around the edges of each omelet, begin scrambling the center of each omelet and then turn up each pan, rolling it around the length of its circumference so that the egg in the middle washes over the egg on the sides, thereby increasing the size of the finished omelets.  Continue doing this until the eggs are almost cooked and then divide the filling between them.

7.      Now, top each one with a mound of shredded Monterey jack cheese and an equal amount of the sautéed seafood-mushroom mixture and then insert underneath the overhead broiler/salamander oven and melt the cheese.  Bring the omelets now to four serving plates and roll each one out of the pan onto each plate.  Top with a small sprinkling of shredded parmesan cheese and some diced scallions. 

8.      Place a cup of cooked Brunch Potatoes alongside each omelet and then the lemon moons with fresh parsley sprigs thrust through its center.  Dust the omelets with a few shakes of Hungarian paprika and some freshly minced parsley flakes.  Your omelets are now ready to serve.

This is a very popular omelet in the Great Pacific Northwest where we tend to enjoy seafood in almost everything with the exception of desserts.  There’s such a big difference when the seafood is fresh, that it’s almost indescribable.  Once you’ve tasted fresh bay shrimp, crabmeat, and lobster, there’s no going back to frozen stuff, I assure you! 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.

That’s it for me!  Tomorrow, your friend and mine, V. Vicky Mazarotti will be coming aboard to write about God knows what as she will reach into Stinky’s hat and draw forth the card that will give her, her assignment. We enjoy doing this: no one ever knows what he or she will get and it’s always exciting when it’s something we don’t normally do and we then have to go into our kitchens and produce working recipes that we can offer to all of you.  Cooking should be an exciting experience for each and every one of you; it should never be boring, ho-hum, or drab.  No, in the course of my long career, sixty years-plus, I have done just about everything and done it well.     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 Sunday, January 22, 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 August 17, 1998 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 #1351 an 8” x 10" original oil painting by Beverly Carrick entitled, “Yuccas Bloom." 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 01-18-2012, 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!