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Monday, March 5, 2012

“Sandwich Seminar, Pt. XI: ‘The Best Crab-Melt in the World—a California Coastline Classic,’ 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 SIXTEENTH album—“Live at the Hollywood Bowl”—was released in 1987 and is definitely among their best live albums released after Jim Morrison’s death so be sure to BUY IT. [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 292 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 03-06-2012

Copyright © 2012 by MHB Productions

Word Count: 1,704.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Tuesday, March 06, 2012 by Chef B. H. “BC” Cznystekinki

SANDWICH SEMINAR, PT. XI

Sandwich Seminar, Pt. XI: ‘The Best Crab-Melt in the World—a California Coastline Classic,’ by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 03-06-2012 T: So, here it is Tuesday and our Sandwich Seminar continues!  I am having a good time making sandwiches which is the wonderful thing about writing for Stinky’s Elemental News of the Day—we get to do stuff we haven’t had to do in years sometimes decades and that’s always good.  What was a pain-in-the-ass as young cook is now sort of fun and I guess it’s because we no longer have to work the cook’s line, we’re in the back, in the office doing whatever it is we have to do.  That’s the good thing about age and experience: we move up the ladder and when we’ve achieved success, we can sort of take it easy and have others do the menial jobs for us.  However, let me tell you this: making sandwiches is by no means “menial,” there’s a great deal of money to be made from putting together good-sellers, people will come in and spend the money if they believe they’re being given quality product.  That’s the allure of places like Subway; they do a darned good job of advertising and bringing people in with their “five dollar foot-long sandwich” theme song.  It’s catchy, people think it’s a great thing and in they come like a tidal wave from across the Pacific Ocean!  What I know is this: we’ll always beat the chains if we’re innovative, generous, and maintain standards that cannot be beaten by anyone else.  Trust me: I’ve been in this business for too many years and know whereof I speak: people want quality and they want atmosphere and that’s something that Subway or Applebee’s cannot deliver!

Our sandwich for today is the aforementioned Crab Melt, a classic triumph of cheese and Dungeness crabmeat, mostly CLAWS and LEGS and nothing else, no filler, no crud, no junk, no guts.  The trick is to buy the freshest, squeeze out as much liquid as is possible and then to sauté it to perfection.  This sandwich is one that will captivate you with delight as it’s so good, it’s worth maybe losing a little bit of money on to make a name for yourself (and then raising everything else by $0.25-0.50).  That is generally how you make a deal: you drop the thing you want people to believe you’re throwing away and then raise everything else by a small amount which all told, covers the cost of the special.  You need to use psychology in this line of work as that, my friends, is what will make you successful! Believe me; I’ve been in the business for far too long!

(#758) THE CLASSIC CRAB MELT SANDWICH





Yield:  4 servings  / Mis-en-place: 10-12 minutes prep/cooking time:




Qty.
Measure
Item
Other
24
Ounces
Dungeness crab meat, mostly claws and legs
Drained and packed
3/8
Cup
Melted butter

.25
Cup
Minced scallions

1
Cup
Sliced button mushrooms

Kosher Salt and Pepper, to taste;

.5
Cup
Chablis

8
Large slices
French bread

4
Ounces
Softened butter

8
Slices
Monterey jack cheese

8
Slices
Swiss cheese

Reserved butter

.25
Cup
Fine-shredded parmesan cheese

Hungarian paprika

2-3
Teaspoons
Finely-minced parsley flakes
Rinsed
4
Each
Lemon moons

4
Each
Parsley sprigs
Rinsed
4
Each
Outer leaves romaine lettuce
Rinsed
4
Each
Dill pickle spears

8
Each
Slices of roma tomato




Method:

1.      Mis-en-place: have everything ready with which to work! Have everything ready with which to work! You will need to use either a pair of stainless steel skillets or a flattop griddle.  Heat the first over moderate flame and the latter to about 350°F when directed to do so. Have the crab meat drained and pressed so that the portion will be a good amount and not miniscule.

2.      Heat the first measure of butter in a large skillet and when it’s sizzling, add the crabmeat along with the scallions, mushrooms, and kosher salt and pepper, to taste.  Heat up the shellfish and cook the mushrooms and when both are close to done, hit the skillet with the wine—taking care to stand back—and reduce it quickly.  When the wine’s pretty much cooked off, pull the skillet from the flame and set it aside.

3.      Now, spread one side each of the large French bread with softened butter and then place it—buttered-side-down—upon the heated skillets or the flattop griddle and top each one with a slice of Monterey jack cheese.  Then, atop FOUR of the slices, divide the sautéed crabmeat, packing it on as best you can, and if you need to drain it in a sieve and shake out some of the liquid prior to performing this part of the recipe, please do so.  Get the crab onto the cheese-covered bread as the cheese will help with any residual liquid. 

4.      Now, place the four crab-topped slices onto a sheet pan lined with PAM-sprayed wax paper.  Top them with two slices of Swiss cheese each and then dribble any remaining butter over the cheese.  Sprinkle the finely grated parmesan cheese atop each one and then lightly sprinkle Hungarian paprika and some parsley flakes on each.  Place the pan underneath the overhead oven broiler OR underneath the overhead salamander broiler long enough to melt the cheese; then, pull it out.

5.      On each of four plates, take the remaining four slices of cheese-covered bread and cut each in HALF.  Place two halves slightly spread out on each plate and then place one FULL, crab-topped slice astride the two halves.  This is an open-face sandwich so be sure the full slice is resting upon two halves as though it were stair-steps.  Place one leaf outer leaf of romaine lettuce alongside each and place the lemon moon with a parsley sprig thrust its center.  Place one dill pickle spear and two slices of roma tomato alongside that and serve. Accompany with coleslaw, if you so desire.

This is a wonderful open-face sandwich that everyone knows and loves whenever they come to the California coastline or even in Washington State in the Puget Sound area.  The fresher the seafood, the better the sandwich and always be sure to use mostly claw and leg meat and not bits and pieces.  Give the customer or the home-diner what they want: CRAB!

Here’s the Kosher Salt and Pepper Seasoning:

KOSHER SALT AND PEPPER SEASONING





1. Yield: One cup of seasoning:




Qty.
Measure
Item
Other
1
Cup
Kosher salt

1.5
Tablespoon
Coarse black pepper

.5
Teaspoon
Hungarian paprika

.5
Teaspoon
Dry parsley flakes




Method:

1.      Combine together and store in an airtight container.

This is a good basic, salt-and-pepper seasoning that you will find many uses for.

          This is one idea for preparing an open-faced sandwich with it layered on two levels.                                                                          
                                                                                  
---------------------------------------------

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.

Day Number Two has come and gone and our week continues!  Next week on the Seventeenth of March is St. Patrick’s Day and I believe there might be going to be a special menu for that one so we’ll see.  I love that holiday and even though my lineage comes from the other side of Europe—Poland, to be precise—I still love St. Paddy’s Day as it’s a traditional Catholic Observance that—like Cinco de Mayo—is celebrated by just about everyone with the exception of our Muslim “friends.” They don’t care for Christian holidays but practically everyone else does, the only problem is drinking and driving, so always avoid doing that.  There are too many services that give rides home nowadays and that is a very admirable thing to do so we don’t have the carnage on the highways that we’ve experienced in the past.  I am sure that corned beef will be a part of it and let me see…Charles Smithenstein will be the one conducting the weeklong recipe event so I’m sure he’ll be prepared, the fine chef that he is.  I do hope you’ve enjoyed our sandwich for today, it’s one of the best that I have in my repertoire of many years and whenever you can get a hold of fresh crabmeat, by all means—do so!  

 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 Tuesday, March 06, 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 October 03, 1987 in Laguna Beach, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                     
                                                                               
This is #1385 a 16” x 12" original oil painting by Beverly Carrick entitled, “Too Many Cooks.’" 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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MARCH 17 IS ST. PATRICK’S DAY!



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