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Tuesday, March 6, 2012

“Sandwich Seminar, Pt. XII: ‘Bay Shrimp Tacos, Fresh Tomato Salsa, and Chipotle Sauce for Four—Modern Mexican Food too Good to be True,’ 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 SEVENTEENTH album—“In Concert”—was released in 1991 and is definitely among their best live albums released after Jim Morrison’s death so be sure to BUY IT. This album achieved PLATINUM status so what more could one ask for? [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 291 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 03-07-2012

Copyright © 2012 by MHB Productions

Word Count: 1,877.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Wednesday, March 07, 2012 by Chef B. H. “BC” Cznystekinki

SANDWICH SEMINAR, PT. XII

Sandwich Seminar, Pt. XII: ‘Bay Shrimp Tacos, Fresh Tomato Salsa, and Chipotle Sauce for Four—Modern Mexican Food too Good to be True,’ by Chef B. H. “BC” Cznystekinki



Bakersfield, CA, 03-07-2012 W: Here it is Wednesday with tomorrow being Hump Day for us all and that’s always a good thing!  I do hope you’ve enjoyed the first two installments of our sandwich series as both of the sandwiches offered have been the brightest gems in my books!  I cannot stress how good and how popular both of them are and if you’re a chef in a country club or in a grand hotel, then you will know exactly what I mean: people will order them and they’ll become the most popular items on your luncheon menus.  Monte Cristo sandwiches have been around as long as have chefs and have been refined over the many decades since their introduction while the crab melt is a Northwest gems, too good to be true, especially if it’s made with fresh crab.  Yes, it might be pricy but it’s the best thing around, I can assure you.

Today, we are going to make seafood treat using bay shrimp and remember: if you can find fresh, buy it!  Having lived along the coast of southern California for as long as I can remember (until moving to Valencia, California!), I’ve had the pleasure of eating the fruits of the ocean: shrimp, crab, lobster, clams, mussels, abalone, and whatever else has been removed from the ocean.  Over the course of the intervening decades since first I walked onto a cook’s line in the 1960’s until now, I’ve had the opportunity of having designed many fine recipes which are generally built upon the remnants of another.   What we’re going to make today is Bay Shrimp Tacos featuring a fresh tomato salsa easily made by you as well as a delicious chipotle sauce that will make these tacos waft right out of your mouths, they’re so good.  By the time we’re done with everything this week, you will be so advanced in the art of preparing winning sandwiches that you’ll be publishing cookbooks in no time! Let’s do it, shall we?

(#759) BAY SHRIMP TACOS





Yield:  4 servings  / Mis-en-place: 8 hours + / prep time: 8-10 minutes: 




Qty.
Measure
Item
Other
2
Cups
Bay shrimp (the fresher the better)

.125
Cup
Vegetable oil

2
Teaspoons
Diced pimientos

1
Tablespoon
Freshly minced parsley flakes
rinsed
Kosher salt and pepper, to taste

8
Each
Burrito-sized Flour tortillas

The Rest:
6
Ounces
Shredded iceberg lettuce
Rinsed
6
Ounces
Shaved red cabbage, paper-thin
Rinsed
4
Ounces
Shredded romaine hearts

1
Cup
Chipotle Sauce (Recipe #416)

1
Cup
Julienned scallions

1
Cup
Diced seeded tomatoes

3/8
Cup
Minced cilantro

1
Cup
Fresh tomato salsa (Recipe #360)

The Presentation:
8
Each
Fresh lime wedges

Cilantro sprigs
Rinsed



Method:

1.      Mis-en-place: have everything ready with which to work! Have everything ready before you begin preparing the dish and make sure you pay special attention to the information below:

a.      Always try to buy the freshest seafood and shellfish possible but if you live in an area where you can only get it frozen, always double the amount and be sure to defrost it ALL THE WAY before use; what I’m saying is, put it into a colander in the walk-in refrigerator a day or two in advance of use and place a towel or a piece of plastic wrap atop it.  Then, place a fairly heavy can of some sort—sanitized, of course—atop it to press out the excess liquid into a hotel or baking pan beneath it.  Discard this liquid as it is not good for anything.  If you want to make it even more dry, place it into a clean salad spinner and spin as much liquid out of it as possible; set aside.

2.      Place a stainless steel skillet over a medium flame and when it begins to warm up, spray it with PAM or some such other food release spray and add the vegetable oil.  Heat it up, add the shrimp, pimientos, parsley flakes, and kosher salt and pepper to taste.  Cook until warm, stirring around with a wooden fork or spoon, and then set aside, keeping warm.

3.      Heat the tortillas on the flattop griddle, on a burner, or in skillets until warm.  Then, lay them out before you upon a clean work surface.  Combine everything listed underneath “the Rest” together in a bowl with the exception of the salsa.  Mix well and then put an equal-sized mound of it onto each burrito-sized warm tortilla.  Then, top with an equal amount of heated bay shrimp from the skillet.  Finally, place a spoonful of the tomato salsa atop each one. 

4.      Now, roll each one up into a cone-shape, sort of like a Baskin-Robbins’ waffle cone.  Take 8 sheets of wax paper and fold them into triangles and then place one taco inside each one and roll it up in the paper.  Place two to a plate, the seamed-sized down spread out at 9-and-2-o’clock.  Place a dish with more salsa in the center and then two wedges of lime on either side of it.  Garnish with a sprig or two of fresh cilantro and serve.

Here’s the Kosher Salt and Pepper seasoning, so essential for making the best foods: 

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 a great light luncheon that has become very popular nowadays as everyone embraces the “Mexican craze.”  The bay shrimp isn’t horribly expensive and people tend to think they’re getting something special when they see the finished product so don’t allow them to think any differently.  Enjoy!

Here’s the Chipotle Sauce:

(#416) CHIPOTLE SAUCE





Yield:  about 2 cups  / Mis-en-place: 3-4 minutes:




Qty.
Measure
Item
Other
1
Cup
Sour cream

1
Cup
Best Foods’ mayonnaise

1.5
Teaspoons
Chipotle paste

1.5
Teaspoons
Ancho chili paste

1
Drop
Wright’s liquid smoke

1.5
Teaspoon
Lemon juice

.25
Teaspoon
Oregano

.25
Teaspoon
Ground cumin

.25
Teaspoon
Chili powder

.125
Teaspoon
Kosher salt




Method:

1.      Mis-en-place: have everything ready with which to work! Place everything into your Cuisinart and blend well; then, transfer into a sanitized storage container equipped with a tight-fitting lid, label, date, and refrigerate.  Use for no longer than 3-4 days at most and always keep refrigerated in order to prevent spoilage.  Be sure to always scrape the sides of the jar with a rubber spatula in order to minimize opportunities for the growth of harmful, foodborne-illness-causing bacteria.  If the jar is too-used, transfer whatever’s left into a new one and be sure to label and date it so you won’t keep it past its “best use-by” date.

This is an excellent and an easy chipotle chili sauce that is good for sandwiches, tacos, and the such.  Finally, here’s the 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!

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

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 do hope you enjoyed today’s installment in the venerated sandwich series as there’s nothing better than making sandwiches with seafood.  There was a time when it was unheard of anyplace away from the coastline but now that chefs and grocers have access to virtually anything they want, the recipes that were once unthinkable in one of the nation are now possible there.  I’ve been in the business for far too long not to appreciate all of the advancements that have been made in the area of aquaculture, farming, and ranching to not get out there and promote it: by all means, try all of the recipes we give to you because we know that the costs are now within the grasp of everyone living within our nation’s borders.  Sure, some of the things you buy are frozen but a time will come when items such as bay shrimp—plucked out of the cold waters of the Puget Sound—will be available to restaurants in Oklahoma, Nebraska, and Wisconsin.  I’ve seen changes take place in virtually every area of the foodservice industry as more and more unique products like cherimoya, star fruit, and passion fruit have been made available to the general public.  As they become more and more common, the costs of using them will become less and less.  Once you’ve tasted today’s recipe made with fresh bay shrimp, you’ll never be able to eat the frozen brands ever again, trust me—I know!   

 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 Wednesday, March 07, 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 September 23, 1987 in Laguna Beach, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS


                                                                                                                                    
                                                                                     
This is #1386 a 16” x 20" original oil painting by Beverly Carrick entitled, “McFarland Market.’" 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
                                                                              


MARCH 17 IS ST. PATRICK’S DAY!



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