Popular Posts

Sunday, March 4, 2012

“Sandwich Seminar, Pt. X: ‘The Best Monte Cristo Sandwich ever made—Light, Fluffy, and Delicious,’ by Chef B. H. “BC” Cznystekinki”



As with the past twelve days, we’ve been presenting the Doors to you for your listening enjoyment and now that we’ve completed their official albums, we enter the realm of the long-lost live treasure trove of albums that was always said not to exist when suddenly, they started coming out!  Their FIFTEENTH album—“The Best of the Doors”—was released in 1985 like yesterday’s live album and was another compilation album to be released and still deserves much attention today as it’s a phenomenal album, certified DIAMOND. [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 293 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 B. H. “BC” Cznystekinki

END Commentary 03-05-2012

Copyright © 2012 by MHB Productions

Word Count: 2,298.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, March 05, 2012 by Chef B. H. “BC” Cznystekinki

SANDWICH SEMINAR, PT. X

Sandwich Seminar, Pt. X: ‘The Best Monte Cristo Sandwich ever made—Light, Fluffy, and Delicious,’ by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 03-05-2012 M: Greetings! Today is my TWENTIETH post for the new Elemental News of the Day and the last time I wrote for you was last year in early October—seems like decades ago and not just months!  Anyhow, here it is—2012—and like everyone else here at the END or out on the street, we’re amazed that it’s 2012 and if the Good Lord is willing, we’ll be here to see whatever it is, is going to happen, even if it’s nothing on December 21, 2012—which it could very well be—NOTHING!  But everyone thinks it’s going to be something and I must admit, the evidence of something happening is pretty persuasive to say the least, apparently, on this date at different times over the course of geological history, different events have taken place in which all life on the planet earth basically vanished and then regenerated.  Will something happen this December? I don’t really know but I will probably take the week off and begin drinking until it’s over and if something happens—oh, well!  I know my wife is talking about us going on an “end-of-the-world-cruise” to the South Pacific to greet it when it comes—if it does—and that is sounding better and better to me all of the time.  We might even take our kids and their families along, if we’re going to go out, then we should all go out together and go out in style!  

Today, we are going to make the Monte Cristo sandwich, one of the all-time great ones.  Since I’ve drawn the Sandwich Seminar card from Stinkbug’s famous black hat, I am committed to presenting to you nothing but the best of the best and while last time the seminar was conducted, it was all hamburgers, this time, it’s going to be the classic sandwiches of all time.  My attitude is to give the people what they want and what I’ve heard through cards and letters that pour in everyday to the END is that you—the readership—wants to know how to make the best sandwiches in the culinary repertoire of whoever draws the card and that’s me! We are going to have a lot of fun this week and then someone else will take over next week and do something else.

I also have a special reason to celebrate this week—it’s my birthday, today!  Yes, I was born 65 years ago TODAY and that’s cause enough to celebrate as for many, it’s time to go onto Social Security, retire and die but in professional foodservice, it is the beginning of the second or third career as we move into management, into foodservice sales, or open our own little places.   Me, I’m still working very hard in the great city of Valencia, California, home to the famed Magic Mountain, and here, we have a great many restaurants in which to work.  The place I’ve been working for the past five years has been around a long time and is located downtown.   I would give you the name if I could but that’s not what Stinkbug wants, he wants us all to protect our privacy due to the nuts roaming the world.  But if you come downtown, you’re sure to find out which place it is so come in and ask for me, “BC.” You’ll find me! Anyhow, happy birthday to me!

This sandwich has always been one of my most favorite ones because I’m a fan of French Toast.  This is the best of both worlds—deep-fried bread with meat and cheese and marmalade, preserves, and maple syrup.  I’d like to see Subway put one of these on its menu! Yeah, right!

(#757) THE CLASSIC MONTE CRISTO SANDWICH





Yield:  4 servings  / Mis-en-place: 8 hours’ prep time / cooking time: 4-6 minutes:




Qty.
Measure
Item
Other
The Monte Cristo Set-up:
12
Slices
White Wonder Bread

3
Ounces
Softened butter

4
Slices
Tillamook Swiss Cheese

4
Slices
Tillamook Cheddar Cheese

12
Ounces
Thinly-sliced cooked turkey breast

12
Ounces
Thinly-sliced ham

8
Each
Large AAA eggs

.5
Cup
Milk

The Fruit Cup:
1
Cup
Sliced strawberries

.5
Cup
Fine-diced cantaloupe

.5
Cup
Fine-diced honeydew melon

.5
Cup
Fine-diced pineapple

1
Cup
Mandarin oranges
Drained
1
Cup
Assorted seedless grapes (black, white, red)
Halved
.5
Cup
Diced kiwi

.5
Cup
Fine-granulated sugar

.5
Cup
Orange juice

1
Teaspoon
Finely-minced fresh parsley flakes

The Finish:
16
Each
Leaves of red-leaf lettuce
Rinsed
Orange Marmalade

Strawberry preserves

Mrs. Butterworth’s Maple syrup

Powdered sugar

4
Each
Orange moons

4
Each
Mint sprigs




Method:

1.      Mis-en-place: have everything ready with which to work!  This recipe will require the use of a French fryer which should be no problem nowadays what with all the choices available at stores like Sear’s, Wal-Mart, or other big brand stores.  Use only the best and get one that can handle a good-sized quantity of food.  When the time comes, you will want to fill it with Crisco shortening for home use (or with high-quality frying oil if on the job) and will heat it to 375°F.

2.      To make the sandwiches, this is a process of several steps.  The day before you plan to serve the Monte Cristo’s, lay four slices of white Wonder bread in front of you upon a sanitized cutting board.  Spread these slices on one side—the top side—and then top with one slice of Swiss cheese.  Upon that, divide the turkey breast between them and place an equal amount upon each.  Then, butter four more slices of white bread and place the buttered-side-DOWN atop the turkey.  Butter the top side and then divide the ham between them, taking care to not have too much overhang; then, top with one slice each of cheddar cheese.  Finally, butter one side each of the remaining four slices of bread and put the top’s on each of the sandwiches, buttered-side DOWN. 

3.      Wrap the sandwiches up—tightly—in plastic wrap and place in a tray in your refrigerator.  Chill overnight so that the sandwiches become firm due to the inclusion of the butter. 

4.      Meanwhile, combine all of the fruit items in a large stainless steel mixing bowl—sanitized of course!—and add the sugar, orange juice, and parsley.  Transfer to a sanitized storage container equipped with a tight-fitting lid and refrigerate overnight as well so that it builds flavor and sweetness. 

5.      The next day when it’s time to prepare the sandwiches, heat the deep-fat fryer to 375°F and have ready.  Bring the sandwiches out and cut the crusts off on all four sides on each one.  Cut into quarters (using a diagonal cut) and secure each one with a long toothpick; re-wrap with plastic wrap and place inside your freezer.

6.      Place the eggs in the bowl of your electric mixer and using a whip attachment, whip them until they’re light and fluid; add the milk and blend well.  Then, pour the mixture through a fine-meshed sieve into a large mixing bowl.  The sieve will make the egg batter homogenous and will also remove any bits of eggshell—this is important!

7.      As the fryer heats up and the egg batter is being made, mix the fruit up and divide it between four attractive cups; have ready in the refrigerator.  Prepare four ramekins of orange marmalade and four ramekins of strawberry preserves; have ready, too.  Heat the syrup up in a small saucepot so that it’s warm when it’s time to serve.  Take the orange slices and insert a sprig of fresh mint through each one and have ready on a plate.  Finally, place some powdered sugar into a sieve and have ready, as well.  Line four large serving plates with doilies and have ready on your kitchen counter; now, all your side work is done!

8.      Dip each quarter of a sandwich into the egg batter and then hold up over the bowl so that the excess runs off.  Then, drop as many as will fit comfortably into the hot fryer, preferably into the basket.  Allow them to cook for 10-20 seconds and then gently shake the handles to loosen the sandwiches.  Cook until golden-brown.  Repeat the process until all are done.

9.      The hot oil should seal the sandwiches but some cheese will always bubble through.  If you need to keep them warm, place them onto a sheet pan and keep warm in a 200°F oven.  As soon as all are cooked, SERVE them!

10. Place a fruit cup in the center of each plate and then place four quarters around it at the 6-, 9-, 12-, and 3-o’clock positions.  Dust them with powdered sugar shaken through the fine-meshed sieve.  Place a ramekin of marmalade and strawberry preserves onto each plate and then one with hot maple syrup for basting.  In the final spot, place one orange moon with fresh mint and then prepare to serve!

11.  NOTE: an alternate method of cooking the sandwiches can be accomplished through the use of a large stainless steel skillet over a medium flame.  Be sure to spray it with PAM or some such other food release spray and then add oil and heat it up.  Cook as you would French toast.  It’s best to cook the Monte Cristo’s in quarters but if you must do a whole or a half-a-sandwich, do whatever works best for you. 

This is one of the all-time favorite old-time sandwiches that are found only here and there nowadays.  It’s high in cholesterol, calories, and sugar but it can’t be beat if one loves them and wants one.  Moderation in all things is the key to ultimate happiness so if you follow that line of reasoning, it should be okay to have one once-in-awhile.

    This is the "clubhouse cut" which is used for the Monte Cristo, too.  Cut the sandwich into quarters and secure with toothpicks PRIOR to dipping in the egg batter and then frying.  This will give you the idea.                                                                                  
---------------------------------------------

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 am happy to say that it’s good to be back after having been off for many months, and am looking forward to writing about sandwiches for an entire week.  I’ve done work on appetizers and on the Pantry Man series but now, I get to spend time doing something like what Lilah did yesterday—work on a segment of what the Pantry Chef does with his or her day—making sandwiches—something not normally a glorious thing in the foodservice industry.  People forget that the best sandwiches emanate from restaurants and not from sandwich shops.  Sure, Subway is a fine place as is Togo’s but they’re still sandwich shops, using uniform products that maintain the same quality and flavor—plastic, at least to me—which is not something you really want.  In the heyday of coffee shops, we pioneered the art of sandwich-making in the same way that deli’s did and it was there that all of the classics were invented and perfected whereas now, one goes to a sandwich shop, has some smiling illegal alien throw it together for them and then pays big money for the honor of eating the thing.  Life was never meant to be this way, it was meant to be spent at fine-dining hotels, coffee shops, and delicatessens and not at chain joints that hire illegals and use products made somewhere else in large commissary kitchens.  Like everyone else here at the Elemental News of the Day, I am a stickler on tradition, doing what’s proper, and maintaining the old ways as best I can—this is our reason for being, our raison de ere.   I’m sure as you’re reading this that you are in total agreement with our mission statement and that you support the old ways, too!

 Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the DOORS and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you, my friends!

B. H. “BC” Cznystekinki

B. H. “BC” Cznystekinki

Certified Working Chef, AAC, ACF


This is me back in the 1960's when I was a young sous chef working in a local hotel in Laguna Beach, California. I always loved to cook and apprenticed as a young man which is what most of have done who write for the Elemental News of the Day. We share a love for the culinary world and do our best to share that love with you. We hope you enjoy it! Nowadays, I make my home in Valencia, California.

---30---

END Commentary for Monday, March 05, 2012 by Chef B. H. “BC” Cznystekinki.



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 B. H. “BC” Cznystekinki.



Recipe created by Chef B. H. “BC” Cznystekinki on June 14, 1974 in Laguna Beach, 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 #1380 an 11” x 14" original oil painting by Beverly Carrick entitled, “Crashing Surf.’" 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 VI
                                                                                  




PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















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 02-28-2012, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Chief Editor: Stinkbug.

Assistant Editor: Moses Scharbug III

Proofreader: Amos Mosby Caruthers.

Beer: Smokehouse.






























                                                                                     
MAGNOLIA HILLTOP BREWERS PRODUCTIONS

Tags:

B. H. “BC” Cznystekinki, Sandwich Seminar, Lunch Foods, The Doors, The Pantry Chef, Country Club Cuisine, Tasty Foods, Sandwiches, Deep-Fried Foods, Ham, Turkey, Cheeses,










                                                                                      
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!